Christ the King Sunday Supper

Today is the Feast of Christ the King. Christ the King Sunday is recognized by both Catholic and Protestant Churches. That said, I can only share my Catholic understanding and perspective of the day. I am not familiar with the traditions of Christ the King outside my own faith, although I would love to learn.

For Catholics, Christ the King is a moveable feast in that it is not fixed on a particular day other than Sunday. It is the last Sunday of Ordinary Times, the final Sunday in the Church Liturgical Year. A Church Year begins with the First Sunday of the Advent Season, four Sundays before Christmas. Some years, Christmas Eve and the Fourth Sunday of Advent are actually the same day.

Ordinary Times are those times between Feasting Seasons (Christmas and Easter) and Penance Preparation (Advent and Lenten Seasons). The weeks of Ordinary Times are numbered. Ordinary Times represent the ordered life of the Church as we wait in watchful expectation of the Second Coming of Christ. For Catholics, Ordinary Times are that part of the year in which the Lamb of God walks among us, and transforms our lives. There is nothing “ordinary” about Ordinary Times.

Naturally, there can be nothing ordinary about today’s feast. In our house, it is a mini-Easter.

Christ the King Sunday Supper
Pineapple Glazed Rosemary Ham
Rosemary-Garlic Hasselback Potato Casserole
Le Sueur Peas with Shallots and Garlic
Warm Dinner Rolls
Kahlúa Chocolate Cake


Pineapple Glazed Rosemary Ham
10 lb Spiral Cut Ham
1 cup Pineapple Juice
2 tablespoons fresh Rosemary
3/4 cup packed Brown Sugar
2/3 cup Dijon Mustard
1 tablespoon Honey
Additional Rosemary Sprigs for garnish

Heat oven to 350-degrees

Place ham on a large sheet of aluminum foil, large enough to fully wrap the ham, and place into a roasting pan.

Pour pineapple juice over the ham. Wrap aluminum foil tightly over the ham. If necessary use additional aluminum foil.

Place in oven for approximately 3 hours, for an internal temperature of 145-degrees.

Meanwhile, strip tender Rosemary needles from the woody sprigs. Finely mince rosemary and place in a bowl. Add brown sugar, mustard and honey. Set aside.

Remove ham from oven and increase the oven temperature to 375-degrees. Drain cooking liquid from roasting pan. Spread pineapple mixture over the ham, coating well.

Return to oven and bake for another 30 minutes. Any drips from glaze can be re-spooned onto surface.

Transfer ham to a large serving platter. Garnish with Rosemary Sprigs and desired and serve.

Rosemary-Garlic Hasselback Potato Casserole
1 tablespoon fresh Rosemary
4 Garlic Cloves
3 tablespoons Butter
2 tablespoons Olive Oil
1-1/2 teaspoons fine Sea Salt
1/2 teaspoon White Pepper
3-1/2 lb Yukon Gold potatoes
1/3 cup grated fresh Parmesan cheese

Heat oven to 375.

Strip tender parts of the rosemary needles from the sprig. Finely dice and set aside. Peel and mince garlic, set aside. Melt butter. In large bowl, stir together butter, oil, rosemary, and garlic. Season with salt and pepper, set aside.

Peel potatoes, cut into 1/8-inch thick round slices. Add potato slices to butter mixture; toss to thoroughly coat slices. Pick up potatoes by the handful, and place slices 1 on top of another, forming a small stack. Place potato stack on its side in ungreased 8-inch square (2-quart) baking dish. Continue making small stacks with remaining potatoes and arranging them side-by-side in dish to form 3 rows of tightly packed stacked slices. Scrape bowl for any remaining butter mixture, and spread over potatoes.

Bake in heated oven for 1 hour. Sprinkle with Parmesan cheese. Bake 15 to 20 minutes longer or until potatoes are fork-tender and golden brown on top. Let stand 10 minutes before serving.

Buttery Le Sueur Peas with Shallots and Garlic
1 Shallot
2 Garlic Cloves
1 Tablespoon Butter
1 Can Le Sueur Peas, drained

Peel shallot and garlic. In a small food processor or hand-held chopper, mince shallot and garlic together. Set aside until ready to use.

In a sauce pan, melt butter over medium heat until just beginning to brown. Dump shallot-garlic mixture into pan and stir with a wooden spoon until shallots are tender, about 2-3 minutes.

Add drained Le Sueur Peas and GENTLY stir to blend the peas, shallots, garlic and butter together. (Take care not to “mash” the tender peas).

Lower heat and continue to warm until heated through, about 5 minutes.

Transfer peas to a warm serving bowl and enjoy.

Quick Dinner Rolls
1 cup plus 2 tablespoons Warm Water
2 tablespoons Active Dry Yeast
2 teaspoons Sugar
1/3 cup Vegetable Oil
1/4 cup Honey
1 1/2 teaspoons Kosher Salt
1 Egg
3 1/2 cups Bread Flour

Measure 1 cup water in a glass measuring cup. Add 2 additional tablespoons of water to the glass. Heat in the microwave to 110 degrees, about 30 seconds depending upon microwave.

In the bowl of a stand-up mixer, combine the water, yeast, sugar and oil. Mix with a paddle attachment, then allow it to rest for 15 minutes.

While the yeast mixture rests, spray a 9-inch by 13-inch rimmed baking sheet with cooking spray. Line with parchment paper, then lightly spray the paper and set aside.

Once the yeast has proofed, switch to the dough hook to mix in the honey, salt, egg and flour.

Knead with hook until well incorporated and dough is soft and smooth. This will only take a few minutes.

Form dough into 12 balls and place on the prepared baking sheet. Cover with a clean kitchen towel and allow to rest for 15 minutes.

Heat oven to 400 degrees. Uncover the rolls, bake for 10 minutes or until golden brown.

Kahlúa Chocolate Cake
Chocolate Cake

2 boxes Triple Chocolate Cake Mix
6 large Eggs
2-1/2 cups Milk
1 cup Butter, softened
3 (9-inch) Round Cake Pans
1 (10-inch) Round Cake Board

Heat oven to 350 degrees. Spray cake with cooking spray, set aside.

Using a standing mixer, beat cake mix with eggs, milk and butter on low until just blended. Increase to medium and beat for 2 minutes.

Divide the batter evenly between the three pans, tap on counter to release any trapped air bubbles and smooth. Place in heated oven for 25 minutes or until a toothpick comes out clean.

Place on cooling racks for 15 minutes. Remove cakes from pan and cool completely before assembling.

Kahlúa Buttercream Frosting
3 cups Butter, softened
6 cups Powdered Sugar, sifted
3 tablespoons Kahlúa
3 teaspoons Vanilla Extract
3 teaspoons Espresso Powder
4 tablespoons Heavy Cream
1 large Piping Bag
1 large Star Tip

Using a standing mixer, cream butter. Sift powdered sugar, add in six additions, beating to fully incorporate in butter and scraping down sides as needed. Add Kahlúa, Vanilla and Espresso Powder. Beat until fully blended. Add heavy cream, one tablespoon at a time, until smooth, with stiff peaks.

Scoop about 1-1/2 cups of frosting into the piping bag. Set piping bag and buttercream frosting aside until ready to assemble cake.

Chocolate Ganache
1 cup Semi-sweet Chocolate Chips
1/2 cup Heavy Cream
1 large Squeeze Bottle

Using a small heavy-bottom saucepan, heat the cream over low heat until steaming.

While cream is warming, place chocolate chips into a heatproof bowl.

Once the cream is steaming, pour over the chocolate chips. Allow to sit for 1 minute before whisking until smooth

Pour ganache into the squeeze bottle and set aside to assemble cake.

Using the cake leveler cut the domes off the cakes. Place first layer of cake, cut side down, onto the cake board. Scoop 1 cup frosting on top, spread until smooth.

Place a second cake layer on top of the first layer, cut side down. Scoop another 1 cup frosting on top of the second layer and smooth evenly.

Place the last layer of cake on top, cut side down.

Using remaining frosting, frost entire cake.

Finishing Touches
2 containers Chocolate Decorating Sprinkles
Chocolate Espresso Beans as needed

Sprinkle chocolate cake sprinkles around the bottom of the cake and press into place.

Drizzle the chocolate ganache around the edge of the cake top, allowing drips to run down the side.

Pipe dollops of frosting around the edge near the ganash. Sprinkle with chocolate sprinkles. Top each dollop with chocolate espresso bean.

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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