History
The feast of the Holy Innocents has a fascinating history with various ways in which this day has been observed over the centuries. As we mentioned in the longer post about the babes who were slaughtered for Jesus’ sake under King Herod, the observance itself is longstanding and has been observed widely from the sixth century on. So it only makes sense that the feast has many historical customs associated with it, some pious and others less so.
In the early centuries, Christians observed the day by attending church where the liturgy took on a somber tone. The Gloria in excelsis was omitted, and the church was adorned with purple paraments. Additionally, Christians remembered the Innocents through prayer and fasting, but the octave of the day, January 4th, took on the more triumphant tone that we are now accustomed to hearing in the Holy Innocents message: that the children ultimately stand in glory.
Over the years, the day became associated with a more general appreciation for Christian youth, which is perhaps why in the eleventh century the Boy Bishop custom was transferred to December 28th. According to the practice, a young schoolboy was selected on St. Nicholas’s Day to reign as bishop for nearly a month until the feast of the Holy Innocents. He might lead a service, preach, and even conduct recitations for pupils and instructors alike! Due to unfortunate abuses and the mingling of harmless practices with the pagan fertility cults, the Boy Bishop practices were officially abolished in England under Elizabeth I.
The spirit of the custom is one worth considering, however, if it can be carried out in a home in such a way to encourage the participation of the youth, within reason. With the presence of children in church, they often can’t help but play church, lead their own little prayers, and such, and so this feast might be one opportunity to allow those gifts to shine a little more. In the home, this may look like encouraging the reenactment of the Divine Service by participating as a member in the church. For others, this may mean sewing special garments for children to wear—a youth sized play stole and chasuble, for example.
On the culinary side, Holy Innocents has been an occasion for fasting, partaking of baby food, or for a third option, a Christmas treat that nods to the reality of the day such as panna cotta with a blood-red sauce. The classic combination highlights the contrast of the youthful innocence of the babes and their gruesome martyr’s fate. We especially like this option as it focuses the mind on the historical Innocents themselves and not simply children in general, though there is certainly room for that!
Panna Cotta
Ingredients
2 tablespoons cold water
1 tablespoon gelatin powder or one 1 oz packet
2 ½ cups heavy cream
½ cup whole milk
⅓ cup sugar
1 teaspoon vanilla extract
Raspberry Sauce
6 ounces raspberries
1 teaspoon lemon juice
2 tablespoons sugar
½ teaspoon cornstarch
1 tablespoon cold water
Instructions
- In a small bowl, combine the gelatin powder and 2 tablespoons of cold water and set aside.
- Combine the heavy cream, milk, and sugar in a saucepan over medium heat, stirring frequently to avoid a film forming on top.
- Once the mixture has reached 150℉, add in the gelatin mixture and stir until fully dissolved.
- Remove the mixture from the heat source and stir in the vanilla extract.
- Pour the mixture into ramekins or a silicone muffin mold and chill in the refrigerator for 8-24 hours.
- If you are turning the panna cotta out of a mold, it is easiest to submerge the bottom of the form in a bath of hot water for 10 seconds before inverting to get a clean release from the mold.
Raspberry Sauce
- To make the raspberry sauce, blend together the raspberries and lemon juice in a blender or using an immersion blender. Strain the sauce to remove the seeds and transfer to a pan to begin heating.
- Add the sugar to the pan and cook over medium heat while you prepare the cornstarch slurry by whisking together ½ teaspoon cornstarch and 1 tablespoon cold water.
- Once the mixture reaches 130℉, add the slurry to the sauce and stir until it begins to thicken.
- Remove the sauce from the heat and allow to cool for 30-60 minutes before pouring over the panna cotta.
Holy Innocents Panna Cotta
Ingredients
- 2 tbsp cold water
- 1 tbsp gelatin powder or one 1 oz packet
- 2 ½ C heavy cream
- ½ C whole milk
- ⅓ C sugar
- 1 tsp vanilla extract
Raspberry Sauce
- 6 oz raspberries
- 1 tsp lemon juice
- 2 tbsp sugar
- ½ tsp cornstarch
- 1 tbsp cold water
Instructions
- In a small bowl, combine the gelatin powder and 2 tablespoons of cold water and set aside.
- Combine the heavy cream, milk, and sugar in a saucepan over medium heat, stirring frequently to avoid a film forming on top.
- Once the mixture has reached 150℉, add in the gelatin mixture and stir until fully dissolved.
- Remove the mixture from the heat source and stir in the vanilla extract.
- Pour the mixture into ramekins or a silicone muffin mold and chill in the refrigerator for 8-24 hours.
- If you are turning the panna cotta out of a mold, it is easiest to submerge the bottom of the form in a bath of hot water for 10 seconds before inverting to get a clean release from the mold.
Raspberry Sauce
- To make the raspberry sauce, blend together the raspberries and lemon juice in a blender or using an immersion blender. Strain the sauce to remove the seeds and transfer to a pan to begin heating.
- Add the sugar to the pan and cook over medium heat while you prepare the cornstarch slurry by whisking together ½ teaspoon cornstarch and 1 tablespoon cold water.
- Once the mixture reaches 130℉, add the slurry to the sauce and stir until it begins to thicken.
- Remove the sauce from the heat and allow to cool for 30-60 minutes before pouring over the panna cotta.
