The Holy Spirit bestows the greatest gifts

Another Advent season is upon us – time to trim the trees, string the lights, hang the holly, display the nativity scene, and prepare the Advent wreath. While pondering what presents might be appropriate for family and friends this Christmas, I am reminded of the great gifts the Lord has promised to us through the Holy Spirit. In 1 Corinthians 12:8-10, St. Paul lists these gifts: the utterance of wisdom, the utterance of knowledge, faith, gifts of healing, the working of miracles, prophecy, the ability to distinguish between spirits, various kinds of tongues, and the interpretation of tongues. These charisms “equip the holy ones” (baptized Christians) “for the work of ministry, for building up the body of Christ” (Eph 4:12).

Recently, I found myself reading an excerpt from Cardinal Raniero Cantalamessa’s book Sober Intoxication of the Spirit. We know that our bodies are temples of the Holy Spirit; we know that the promptings of our heart come through the Holy Spirit. How sobering it is to recognize that the same Holy Spirit that we received in Baptism and Confirmation is the same Holy Spirit who descended upon Christ in the Jordan River as He was baptized. 

As laity, the greatest presents we can receive this Christmas are knowledge and understanding of the gifts of the Holy Spirt. We are meant to humbly embrace these gifts and to use them properly for the renewal and building up of the Church. “To each is given the manifestation of the Spirit for the common good” (1 Cor 12:7). We are the salt of the earth who are called to season the world with Christ. My Christmas gift to you is a recipe for one of my favorite Christmas “spirits.”

CHEF JOHN D. FOLSE is an entrepreneur with interests ranging from restaurant development to food manufacturing, catering to culinary education. A cradle-Catholic, he supports many Catholic organizations including the Sister Dulce Ministry at Cypress Springs Mercedarian Prayer Center in Baton Rouge, LA.

MICHAELA D. YORK is vice president of communications for Chef John Folse & Company.

Spiked Eggnog Cabanocey - Prep time: 1 1/2 hours - Yields: 12-15 servings

Ingredients: 
2 eggs, separated
2 qts. heavy whipping cream 1 lb. powdered sugar
2 tbsp. pure vanilla extract
1 cup dark rum
1 cup bourbon
1⁄4 tsp. allspice
pinch cloves
freshly grated nutmeg for garnish

Method: 
In a heavy-bottomed saucepot, heat cream to 190°F. Do not boil or allow cream to form a skin on top. Place egg yolks in an electric mixer and beat two to three minutes or until light and fluffy. Slowly add powdered sugar, beating constantly until mixture has a ribbon-like texture. Thoroughly blend in vanilla, rum, and bourbon. Pour in approximately one quart of hot cream while blending slowly to temper yolks. Slowly pour egg mixture into pot of cream, whisking constantly. Allow to stand covered approximately one hour to blend flavors. Add allspice and cloves. Refrigerate mixture a minimum of three hours. When ready to serve, whisk egg whites until stiff but not dry. Using a rubber spatula, fold whites into eggnog mixture. Pour into a serving bowl and sprinkle with nutmeg.