On December 13th we remember Lucia (also commonly Lucy) who was an early Christian martyr (310 a.d.). As legend has it, Lucia would travel into the catacombs where persecuted Christians were hiding, with candles on her head to free up her hands for the food she carried to them. Rather than marrying she used her dowry to help those in need. She was brutally martyred under Diocletian and remember on December 13th.
St. Lucia Day became particularly popular in Sweden, and is celebrated by having the oldest daughter in the family wear a crown of candles and deliver saffron buns and gingersnaps to her parents first thing in the morning on December 13th. We love to deliver these to friends and neighbors later in the day as well!
Books
A great children’s picture book biography to read on this day: Lucia: Saint of Light
Tidbits
One of the victims of the great persecution under the Roman emperor Diocletian, Lucia met her death at Syracuse on the island of Sicily in the year A.D. 304, because of her Christian faith. Known for her charity, “Santa Lucia” (as she is called in Italy) gave away her dowry and remained a virgin until her execution by the sword. The name Lucia means “light,” and, because of that, festivals of light commemorating her became popular throughout Europe, especially in the Scandinavian countries. There her feast day corresponds with the time of year when there is the least amount of daylight. (Collect and Intro from The Treasury of Daily Prayer, Concordia Publishing House)
In medieval Europe before the Gregorian reform of the calendar, St. Lucy’s Day was the shortest day of the year and this day was celebrated especially in Scandinavia where it marked the tunring from the long cold nights to the increase in daylight. Swedish communites, including many in America, still have special festivities for this day. In private homes one of the young girls of the household, dressed in white and wearing a crown of lighted candles, awakens the family in the morning and offers them cakes and coffee from a tray. (from Festivals and Commemorations by Rev. Philip Pfatteicher)
Podcast Interview
Here is an interview on Issues, Etc. (you can find that interview here) with Dr. Joel Elowsky, Professor at Concordia Seminary/St. Louis.
Light in the Darkness
Lucia brought the light of of Christ (Matthew 5:16) into each place she went. The powers of darkness thought they had blown out that light by killing her, but they were wrong as we remember her today. As another Christian (Tertullian) once said, “the blood of the martyrs is the seed of the Church." In Christ, we too can bring light, His light, into the dark places, even in our bodies which are temples of the Holy Spirit. As the apostle John said, “In Him was life, and the life was the light of men. The light shines in the darkness, and the darkness has not overcome it.” (John 1: 4-5)
St. Lucia is also a great example of a Christian willing to undergo tremendiously torture and finally death for the Lord Jesus Christ. What a story of inspiration to share with our daughters!
Collect of the Day:
O Almighty God, by whose grace and power Your holy servant Lucia triumphed over suffering and remain ever faithful unto death, grant us, who now remember her with thanksgiving, to be so true in our witness to You in this world that we may receive with her new eyes without tears and the crown of light and life; through Jesus Christ, our Lord, who lives and reigns with You and the Holy Spirit, one God, now and forever. Amen.
Here are two of our favorite recipes for this day:
Saffron Buns
INGREDIENTS
3/4 cup milk
1/2 teaspoon saffron threads
1 teaspoon plus 1/4 cup sugar
One 1/4-ounce packet active dry yeast
3 1/2 to 4 cups all purpose flour
1/2 teaspoon kosher salt
1/4 cup butter, softened
1/4 cup of sour cream
2 large eggs
Raisins
1 egg, beaten
In a small pot, heat the milk, saffron, and 1 teaspoon of sugar together until the milk is steamy. Remove from heat and let cool until about 115°.
Sprinkle the yeast over the milk and let sit for 5 to 10 minutes until foamy.
Whisk together 3 1/2 cups of the flour, remaining 1/4 cup of sugar, salt.
Make a well in the center of the flour and add the yeast milk saffron mixture, the eggs, the butter, and the sour cream. Mix the ingredients until well incorporated.
Use a dough hook on a stand mixer (or mix by hand) on low speed. Slowly add additional flour, a tablespoon at a time, kneading to incorporate after each addition. Do this until the dough is still a little sticky to the touch, but does not completely stick to your hands when you handle it.
Shape the dough into a ball and place in a large bowl. Cover with plastic wrap. (Note at this point you can refrigerate overnight and bake in the morning.)
Let sit in a warm place for 1 to 2 hours, until the dough has doubled in size.
When the dough has doubled in size, gently press it down and knead it a couple of times. Break off a piece and form it into a ball about 2 inches wide. Roll the ball out into a snake, about 14 inches long.
Then curl the ends in opposite directions, forming an "S" with spirals at each end. Place on a lined baking sheet and repeat with the rest of the dough.
Cover with plastic wrap and place in a warm spot until the dough shapes double, 30 minutes to an hour.
Preheat oven to 400°F. Using a pastry brush, brush some beaten egg over the tops and sides of the uncooked buns. Place raisins in the centers of the "S" spirals.
Place in the oven and bake at 400°F for about 10 to 11 minutes (turning halfway through cooking to ensure even browning), until the buns are golden brown.
Remove from oven and let cool for 5 minutes before eating.
Gingersnaps
INGREDIENTS
3/4 cup butter
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup white sugar for decoration
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Blogs for ideas
https://jerusalemgreer.com/2020/12/12/last-minute-saint-lucia-day-celebrations/
https://www.asceticlifeofmotherhood.com/blog/stluciadayguide
https://faithandfabricdesign.com/2019/11/celebrating-celebrate-saint-lucy-feast-day.html
https://equippingcatholicfamilies.com/2014/12/feast-day-fun-st-lucy/
https://www.littlewaychapel.com/blog/st-lucy-lesson