Looking for a creative way to celebrate Labouré’s First-ever Virtual Gala?

Here are some recipes to mark the occasion!

Click here to visit the gala Web page >

Blue Drinks
(the color traditionally worn in depictions of Our Lady, and the color of the Labouré logo)

Blue Martini (non-alcoholic version)

Prep time: 3 Minutes


  • 3 ounces Polar Blast Hawaiian Punch
  • 2 ounces white cranberry juice
  • 7-Up


  1. Chill the ingredients beforehand
  2. Pour the Polar Blast Hawaiian Punch into a large chilled martini glass
  3. Add the white cranberry juice
  4. Fill the rest of the way with 7-Up

Recipe courtesy of Mix That Drink.


Blue Martini (with alcohol)

Prep time: 5 Minutes





  • 1 ounce Bombay Sapphire Gin
  • 1 ounce Blue Curacao liqueur
  • 1 ounce Peach Schnapps
  • Orange slice for garnish


  1. Pour equal parts of the three ingredients into a cocktail shaker filled with ice
  2. Shake well
  3. Strain into a chilled martini glass
  4. Garnish with the orange slice

Recipe courtesy of The Spruce Eats.

Parisian Gourgeres

(a French appetizer in honor of our patroness, St. Catherine Labouré)

Prep time: 1 hour and 15 minutes




  • ½ cup whole milk
  • 8 Tbsp. unsalted butter, cut in small cubes
  • ½ tsp. kosher salt
  • 1 cup all-purpose flour
  • 4 large eggs, at room temperature
  • 6 oz. Gruyère cheese, coarsely grated (11/2 cups)


  • Large baking sheets
  • Parchment paper
  • Medium sized pot
  • Wood spoon
  • Large bowl
  • Hand mixer
  • 1 ounce scoop or medium spoon


  1. Preheat the oven (with its 2 racks evenly spaced) to 425°F. Line 2 large baking sheets with parchment paper and set aside.
  2. To a medium pot, add the milk, butter, salt, and ½ cup water, and bring to a boil over high heat. Add the flour and use a wood spoon to beat the mixture until a soft dough forms. Lower the heat to medium and cook, stirring constantly, until the dough pulls away from the sides of the pot as you stir, 2–3 minutes. Transfer to a large bowl, then use a hand mixer to beat in 1 egg until smooth. Repeat with the remaining eggs until all are incorporated, then stir in the cheese.
  3. Using a 1-ounce scoop or medium spoon, portion 2- ­tablespoon-size scoops of ­batter onto the lined baking sheets, leaving at least 2 inches between each scoop. Quickly transfer the gougères to the oven and immediately lower the temperature to 375°F. Bake until firm and pale golden brown, 25–30 minutes. Serve warm or at room temperature.

Recipe courtesy of Saveur.

Click here to visit the gala Web page >

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