The Epiphany and the Feast of the Three Kings

“Arise! Shine, for your light has come, the glory of the Lord has dawned upon you.”
– Isaiah 60:1

In some parts of the world, today is known as the Epiphany of the Lord. In other parts, it’s the Feast of the Three Kings and still others it’s the end of the Twelve Days of Christmas. These are all good reasons to celebrate the day for they are all parts of the same feast day.

The Epiphany is one of the oldest Christian Feast Days. Within the Roman Catholic and Protestant Churches, the emphasize of the day is the visit of the Magi, when Jesus is revealed as the Christ to gentiles. It is an epiphany moment. The Eastern Orthodox focus on the baptism of Christ, another noteworthy revelation to the world.

Some exchange gifts on this day, just as the Magi brought gifts to the Christ Child. In other parts of the world, such as Spain, children put their shoes outside in the hopes of receiving coins, candies and other small treasures left by the Magi as they travel to Bethlehem. When Kiddo was a child, in keeping with my mother’s childhood customs, we put chocolate coins in his shoes.

In our house these days, two things happen this day. First, we move the Magi from their place of waiting to our Nativity display, for they have arrived. Second, we take one last look at all the holiday decorations. By the follow day; we begin the long process of packing  up all the holiday decorations. Christmas Season has come to an end.

Since this day also marks the transition to ordinary times, I like to make a lovely supper to mark the end of the Holy-Days. Nothing too elaborate, yet special none the less.

Feast of the Three Kings
Pork Loin Chops with Prosciutto Cream Sauce
Browned Sage Butter Mashed Potatoes
Lemon Pepper Roasted Broccoli


Pork Loin Chops with Prosciutto Cream Sauce
4 oz chopped Prosciutto
2 tablespoons fresh Sage Leaves
1 small Red Onion
2 tablespoons Sun-dried Tomatoes in oil
1 1/2 lbs Pork Loin Chops, about 1/2 inch thick
2 tablespoons Butter
1/2 cup dry White Wine
2/3 cup Heavy Cream
White Pepper to taste
Kosher Salt to taste

Chop Prosciutto into small pieces and set aside. Strip stage leaves from the sprigs, stack together and slice into ribbons. Stack ribbons, then chop into small pieces. Set aside. Peel the onion, mince finely and set aside. Chop the sun-dried tomatoes. Set aside.

Heat the butter in a large skillet over medium-high heat. Add pork chops and cook on both sides, turning once, until browned. Remove to a plate and tent to keep warm.

To the same skillet, add prosciutto, sage, and onion. Cook for about 5 minutes, stirring occasionally, until onion is tender. Add sun-dried tomatoes. Add wine, scraping the bottom of the pan with a wooden spoon to remove any browned bits, and let the wine reduce. Stir in heavy cream, pepper, and salt.

Return the pork chops to the skillet, along with any juices. Simmer for about 15 minutes, until the pork is no longer pink and the sauce is slightly thickened.

Browned Sage Butter Mashed Potatoes
3 lb. small Yukon Gold Potatoes
12 tablespoons (1 1/2 sticks) Butter, divided
12 fresh Sage Leaves
3/4 cup Half-and-Half
Kosher Salt to taste
Freshly Ground Black Pepper to taste

Peel potatoes, cut into quarters. Place in a stock pot with just enough cold water to cover the potatoes. Bring to a boil, then reduce heat to medium and cook until tender, about 15 minutes. Drain well, return to stock pot and “dry” potatoes over low heat for about 5 minutes.

In a small saucepan over medium-high heat, melt 8 tablespoons (1 stick) of the butter. When the foam subsides, add the sage leaves and fry until crisp, about 3 minutes. Using a slotted spoon, transfer the sage leaves to paper towels to drain and season with salt. Reduce the heat to medium and continue cooking the butter until it is brown but not smoking, 2 to 3 minutes more. Pour into a heatproof bowl and set aside.

Meanwhile, in a small saucepan over low heat, combine the remaining 4 tablespoons (1/2 stick) butter and the half-and-half. Heat until the butter melts and the mixture is hot, about 8 minutes.

Mash the potatoes using a potato masher or hand-held mixer until creamy but not yet smooth. Using a spatula, fold in the Half-and-Half mixture and 4 to 5 tablespoons of the brown butter until smooth. Season with salt and pepper.

Transfer the potatoes to a serving dish. Garnish with the sage leaves and drizzle with the remaining brown butter. Serve immediately.

Lemon Pepper Roasted Broccoli
1-1/2 lbs fresh Broccoli Florets (about 12 cups)
2 tablespoons Olive Oil
1/2 teaspoon Lemon Juice
1/4 teaspoon Kosher Salt
1/4 teaspoon Coarsely Ground Black Pepper, divided
1/4 cup Almond
2 teaspoons grated Lemon Zest

Heat oven to 450 degrees. Place broccoli in a large bowl. Whisk oil, lemon juice, salt and 1/8 teaspoon pepper until blended; drizzle over broccoli and toss to coat. Transfer to a 15-inch by 10-inch by 1-inch rimmed baking pan.

Place the broccoli into the heated oven and roast for 10 to 15 minutes or until tender.

Meanwhile, chop the almonds and grate the lemon zest. Set aside.

Once the broccoli has roasted, transfer to a serving dish. Sprinkle with almonds, lemon zest and remaining pepper; toss to combine.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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