Search your soul
Regardless of your religious beliefs, the spiritual value of coming to the shrine with an open heart and open mind cannot be overstated. The love that exists in the deep recesses of the basilica--psychic remnants of the thousands of previous pilgrims--can overwhelm the senses and bring a person into a state of rapture. I have found it easy to meditate and explore the desires of my soul in the sanctuary. In a world gone wild with brutality, there exists a peace and a "knowing that passes all understanding" in the gentle embrace of "angels, and archangels and all the company of heaven." To be in unity with the spirit that binds all humanity together is a reward that true pilgrims are often blessed with after intense introspection. Commandez le bon prix! The currency exchange rate between the Canadian and US-dollar is practically at par. But, the availability of comfortable and inexpensive lodging in Quebec (as well as the famous hospitality and joie de vivre) is legendary. Hoteliers in Sainte-Anne-de-Beaupré are no exception. For about $95.00 US, a modern, clean room--including continental breakfast--was found at the local Comfort Suites. Casual dining can also be found. Our favorite eatery in Sainte-Anne-de-Beaupré is the local Marie Antoinette restaurant. With low-cost entrees that are priced below most typical fast food establishments, you can feast on such delicacies as Fruits de Mer, Duck à l'Orange, or even a fantastic Monte Cristo sandwich--you can find a treat for any palate. After spending a night and day in such a wonderfully spiritual place, you will leave saying Merci beaucoup, Bonne Sainte Anne! My mother Anne loved making shortbread, and especially liked using the authentic maple syrup she purchased across the street from the basilica in Sainte-Anne-de-Beaupré. What follows is her secret recipe, which she begged me not to make public until her death. May Anne's soul rest in peace--and may her spirit reside in her beloved Quebec! Anne Voto's Maple Syrup Shortbread recipe:Shortbread
:1/2 cup unsalted butter
1/4 cup granulated sugar
1 cup all-purpose flour
Heat oven to 350 degrees F. Butter a 9-inch square pan.
Cream butter and sugar until light and fluffy. Add flour and mix until just blended. Pat into bottom of prepared dish. Bake until shortbread is light brown, about 25 minutes.
Maple Topping:
3/4 cup firmly packed brown sugar
1/3 cup maple syrup
1 tablespoon unsalted butter (at room temperature)
1 egg (at room temperature)
1 teaspoon vanilla extract
1/2 cup chopped toasted walnuts
Beat sugar, maple syrup and butter to blend. Beat in egg and vanilla extract. Pour over shortbread. Sprinkle with walnuts. Bake until topping is set, about 25 minutes. Cool on rack.
Cut into 1 1/2 inch squares. Store in airtight container.
Bon Appétit!
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