Taste Of Heaven Cookbook From Abbey Of Gethsemani
A new book finds the world's holiest food and drink
Bourbon country isn't exactly the Holy Land (unless you worship whiskey), but there, the Abbey of Gethsemani produces some of the country's best cheese–as well as bourbon-flavored fudge.
In Taste of Heaven, her new travel guide and cookbook, Madeline Scherb mingles with the monastic to highlight earthly delights made by artisan monks and nuns, from Belgium's Trappist beers to ham from New York's New Skete monastery.
In France, Scherb suggests a meal in the rustic dining room at Our Lady of Ganagobie accompanied by homespun apricot-almond jam and acacia honey. In Germany, she recommends stopping at the Abbey of Saint Hildegard for a thorough tasting of the grounds' Riesling and Spätburgunder. And Belgium's Orval Abbey is a must for its snappy pale ales.
And for a truly divine dessert, try Brother Victor's Pear Clafoutis from Our Lady of the Mississippi Abbey in Iowa (click here to download the recipe).