Happy feast of St. Cyril of Alexandria! On today’s show, Matt Swaim and Anna Mitchell look at the life and witness of this early African Christian theologian. Guests include pastoral counselor Kevin Prendergast on overcoming resentment, and Rita Heikenfeld with Bible Foods. Plus news, weather, sports and a whole lot more…

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Prayer of St. Cyril of Alexandria

Hail, Mother and virgin, eternal temple of the Godhead, venerable treasure of creation, crown of virginity, support of the true faith, on which the Church is founded throughout the world.

Mother of God, who contained the infinite God under your heart, whom no space can contain: through you the most Holy Trinity is revealed, adored, and glorified, demons are vanquished, Satan cast down from heaven into hell and our fallen nature again assumed into heaven.

Through you the human race, held captive in the bonds of idolatry, arrives at the knowledge of Truth. What more shall I say of you? Hail, through whom kings rule, through whom the Only-Begotten Son of God has become the Star of Light to those sitting in darkness and in the shadow of death. Amen.

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RITA HEIKENFELD’S FRESH PEACH AND BLUEBERRY (OR ALL PEACH) CROSTADA

Easy Butter Crust
Ingredients
1-1/2 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1-1/4 sticks (10 tablespoons) unsalted butter, chilled and cut into 1 tablespoon pieces
3-4 tablespoons ice water
Instructions
You can do this by hand, or in the processor.
Mix flour, sugar and salt in processor. Add butter.
Pulse until mixture resembles coarse meal.
Pulse in ice water, 1 tablespoon at a time, just until moist clumps form. Gather in ball and flatten into disk.
Wrap and refrigerate until firm, at least 1 hour.

Filling
Ingredients
First, you can either peel the peaches or leave the peel on.
3 cups sliced peaches or combo of peaches and blueberries
1/3 cup sugar
2 teaspoons cornstarch
1 teaspoon vanilla
Shake or 2 of cinnamon (optional)

Instructions
Just toss everything together. Then put in colander or strainer over a bowl and let excess juice drip out. Otherwise, it may spill out of the pastry when crostada is baking.

Now let’s bake
Preheat oven to 400. Roll dough out on floured surface to 12” round. Then just roll out on floured surface about 12” diameter. No worries if edges look shaggy – they’re supposed to.
Place on parchment lined sheet. Pour filling on top of dough, leaving a 2” border. Fold dough border over filling to form an 8” circle, folding over to seal. If you like sprinkle with coarse sugar. Bake until golden, 30-35 minutes.

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Kris Frank is online at eucharisticcongress.org.

Full list of guests