Today is the First Sunday of the Advent Season. It marks the beginning of a new liturgical year. While many associate Advent with Christmas and the birth of Christ, it is also a time of anticipation for The Second Coming. I cannot speak for other Christian Faiths, but I can share my Catholic Perspective.
There are a number of ways to observe the Advent Season. In our home, we have a special meal each Sunday during Advent. Sundays should be special anyway, but often the busy business of life gets in the way. Advent Sundays are a way of reminding us focus on the things that truly matter. Sitting down to a beautiful meal, and close our minds for a moment to the bombardment of outside influences matters.
We have an Advent Wreath that is placed on the dining table at the evening meal.
On this, the first Sunday of Advent, we say an opening prayer, with a prayer for the lighting of the first candle. The candle remains lit until the end of the meal. Not all families use the same prayers. This is what resonates with us, speaks to our hearts. In our house, I am the leader in the opening prayer. As with many families, women tend to be the spiritual centers. As the candles are lite, we take turns. I know in some homes, the parents begin with the opening prayer, and the children lead while lighting the candle.
Of all the rituals of my Catholic faith, observing Advent in the home is the most moving. By lighting a candle for each week of Advent until all the candles are lit, it brings the Light of the Lord into our lives in a tangible, visible way. And the light of the Advent Wreath grows as we near Christmas.
ADVENT PRAYERS
Opening Prayer: Lord God, Lamb of God
Let Yours blessings come upon us
As we light the candles of this Advent wreath.
May the wreath and its light be a symbol
Of Christ’s promise of eternal salvation.
Response: Let us go rejoicing to the house of the Lord.
As the first (purple) candle is lit
Prayer: Blessed are you, Lord, God of all creation.
A Time for Hope In the darkness and in the light, Holy is Your Name.
We place our hope in you, Oh Lord,
As we prepare our hearts to celebrate the coming of the Lord
Response: Now and forever. Amen.
First Sunday of Advent Supper
Pistachio-Crusted Beef Rib Eye Roast with Wine Sauce
New Potatoes with Lemon Zest and Herbs
Asparagus and Carrots with Maple-Butter Sauce
Pistachio-Crusted Beef Rib Eye with Wine Sauce
The Seasoned Roast
6 lb Beef Rib Eye Roast, Bone-in (2 or 3 ribs)
1/2 cup unsalted Pistachios
1/4 cup Coriander Seeds
2 tablespoons fresh Thyme
2 tablespoons Olive Oil
1 teaspoon Coarse Black Pepper
Heat oven to 350 degrees. Remove pistachios from their shell, finely chop and place in a bowl. Coarsely crush the coriander seeds, add to the pistachio. Finely mince fresh time, add to the pistachio mixture. Add coarse ground black pepper. Drizzle seasoning with olive oil. Combine well; press evenly onto all surfaces of beef roast.
Place roast, fat side up, in shallow roasting pan. Insert meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Roast, uncovered in the heated oven to desired doneness:
2-1/4 to 2-1/2 hours for medium rare (Internal temperature 135 degrees)
2-1/2 to 3 hours for medium doneness (Internal temperature 145 degrees)
Once roast has reached desired doneness, transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes.
Note: Temperature will continue to rise as the roast rests.
Meanwhile prepare Wine Sauce.
The Wine Sauce
2 tablespoons Olive Oil
4 oz Cremini Mushrooms
1/4 cup Shallots
1 cup Beef Broth, divided
1 cup Cabernet Sauvignon
1 tablespoon Cornstarch
1 pinch Black Pepper or to taste
1 teaspoon fresh Thyme Leaves
Kosher Salt to taste
Heat olive oil in large nonstick skillet over medium heat until hot. Slice mushrooms, set aside. Finely chop the shallots, set aside. Once the oil in the pan has heated, add mushrooms and shallots; cook and stir 6 to 9 minutes or until mushrooms are tender and browned. Remove mixture from skillet; keep warm.
To the now empty skillet, add 3/4 cup broth and all of the wine. Cook, stir often over medium heat until the sauce has reduced to 1 cup, about 15 minutes. Combine remaining 1/4 cup broth with the cornstarch in small bowl. Whisk the cornstarch mixture into the wine sauce. Season with pepper. Bring the wine sauce to a boil. Cook for 1 minute or until sauce thickens, stirring occasionally. Remove from heat; add thyme and mushroom mixture. Season with salt, as desired. Transfer to a bowl with a ladle or gravy boat.
Carve roast into slices; and serve with Wine Sauce.
Steamed New Potatoes with Lemon Zest and Herbs
2 lbs small New Potatoes or Red Potatoes
2 tablespoons Curly Parsley
2 tablespoons Fresh Dill
1 Lemon, zest only
Olive Oil as needed
Kosher Salt to taste
Black Pepper to taste
Cut potatoes in half and place in a steaming basket over a pot of gently boiling water. Cover and steam until tender when pierced with a skewer, 20 to 25 minutes, depending on size.
In a small bowl, combine minced parsley, dill, and lemon zest.
Spread steamed potatoes out on a rimmed baking pan. Drizzle with oil. Sprinkle herb-zest mixture over the potatoes and stir to coat well.
Transfer to a warm serving bowl and enjoy piping hot.
Asparagus and Carrots with Maple-Butter Sauce
2 lbs Carrots with tops attached
2 lbs Asparagus, trimmed
1/2 teaspoon Chili Powder
6 Tablespoons Butter
1/2 cup Maple Syrup
4 teaspoons Cider Vinegar
1/2 teaspoon Kosher Salt
Trim and peel carrots, keeping about 1/2-inch of the frond stems attached to the whole carrot. Place in large sauté pan with just enough water to cover the carrots. Bring to a boil. Reduce heat; cover and let simmer for 8 minutes, or until crisp-tender. Drain.
While the carrots are simmering, trim the woody ends from the asparagus. Set aside.
In a small saucepan, melt butter. Whisk in chili powder. Stir in maple syrup, vinegar and salt.
Add trimmed asparagus to the pan with the carrots. Pour maple butter over the carrots and asparagus; cover the pan. Bring to a low simmer and cook until asparagus are crisp-tender.
Remove carrots and asparagus from the pan with a slotted spoon and place on a platter.
Drizzle a small amount of the sauce on top and serve.
Wishing you and yours a wonderful Season of Love and Giving.
Welcome to Rosemarie's Kitchen 
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