Today is the 3rd and final Ember Days of Summer – the Ember Days following Pentecost Sunday. Summer Ember Days are to honor the harvest of wheat – the Eucharist and the Bread of Life.
Faith is what sees us through the rough times in life. Faith is what fills us with joy even when we should know sorrow. It is the knowledge that we are loved beyond measure that strengthens us.
Some people react to God’s love with a misguided sense of superiority. God loves me. I am special – I am chosen – I am important. Without fault. That’s a reaction I have never understood. It is a righteous that lacks compassion. Or an understand of God’s love.
Others feel humbled by God’s love. He loves us despite our faults, our weakness, our selfishness. Lord, I am not worthy to receive you, but only say the word and my soul shall be healed.
Humility brings great joy. A joy that radiates outward as we walk in the light and the love of the Lord. Halleluiah.
Ember Days Bountiful Feast
Fresh Summer Corn Salad
Lemon-Rosemary Grilled Chicken
Parsley Butter New Potatoes
Aperol Rosé
Fresh Summer Corn Salad
6 Ears of Corn
2 Bell Peppers
1 English Cucumber
2 Green Onions
1/2 pint Grape Tomatoes
1 small bunch fresh Dill
Olive Oil
Balsamic Vinegar
Salt to taste
Black Pepper to taste
Fill a pot with a tight-fitting lid with about 5 or 6 quarts of water. Bring to a full boil over medium-high heat. While the water comes to a boil, shuck and trim the corn.
Once the water is boiling, place ears gently into the water. Cover the pot with the lid, turn off the heat. Let corn steep for 12 minutes. Remove ears, let cool.
Remove the cooked kernels of corn from the cob, break apart into individual kernels. Place in a large mixing bowl, set aside.
Stem bell peppers, remove and discard seed. Slice each pepper in half, then into 1/2-inch strips. Stack strips, dice and add to the corn.
Clean and trim roots from the green onion. Slice and scatter over the corn.
Peel cucumber, cut in half lengthwise. Cut each half in half again, then dice. Add diced cucumber to the corn. Cut the tomatoes in half and add to corn.
Finely snip about 1/8 cup of the fresh dill. Scatter over the top of the corn mixture. Set aside to make the dressing.
Place 1/2 cup olive oil in a salad dressing shaker or jar with a lid. Add the balsamic vinegar. Shake vigorously. Pour dressing over the corn salad. Toss to coat and blend. Season with salt and pepper to taste. Toss again. Cover salad and let sit for about 2 hours for flavors to marry.
Lemon-Rosemary Grilled Chicken
4 boneless Chicken Breasts
1 tablespoon Salt, for dry brine
1 Lemon
1 teaspoon fresh Rosemary
1 Garlic Clove
1 teaspoons Dijon Mustard
1/2 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/3 cup Olive Oil
Fresh Rosemary Sprigs for garnish
Place a baking rack inside a rimmed baking sheet. Set aside.
Place breasts in a zip-lock bag and flatten meat to an even thickness using either a heavy skilled (such as a cast-iron) or a meat mallet. Once the chicken is flattened (about 3/4 inch thick all the way around), remove from bag and pat dry. Salt breasts and let rest on the counter on the prepared rack. This will allow the air to circulate around the breasts and the salt to do its thing, breaking down some of the proteins to ensure a tender, moist grilled piece of meat. The breast should rest for about 30-minutes. While the chicken rests, prepare coals for both direct and indirect grilling.
Cut lemon in half, set aside. Strip rosemary needles from the sprigs. Finely mince and set aside. Peel garlic, finely mince and set aside.
Once your coals are ready, grill lemons, cut side down, over the hot fire until deep brown and caramelized, about 6 minutes.
Squeeze 3 tablespoons juice from grilled lemons into medium bowl. Stir in mustard, rosemary, garlic, sugar, salt and pepper. Slowly whisk in oil until emulsified; reserve 1/3 cup.
Pat chicken dry with paper towels. Brush chicken with remaining dressing and grill over coals until well browned and cooked through. The breast should take about 6 minutes per side. If the chicken is browning too fast, move breasts to the cooler side of the grill to continue cooking without drying them out.
Remove chicken from grill, plate with grilled lemons and a few sprigs of Rosemary for a nice presentation.
Parsley Butter New Potatoes
1/2 cup finely chopped Parsley
1 small Shallot
4 tablespoons Butter, softened
2 tablespoons Lemon Juice
Kosher Salt to taste
Fresh Black Pepper to taste
1-1/2 lb small Yukon Gold Potatoes
1-1/2 lbs small Red Potatoes
Snip the parsley leaves from the stems. Finely mince the leaves, set aside. Peel and finely mince shallot, set aside.
In a food processor, process butter, parsley, shallot, lemon juice, a pinch of salt and pepper until smooth, stopping to scrape bowl as needed. Transfer butter to a piece of plastic wrap, shape into a log; roll up. Keep soft.
Scrub potato skins well. Place potatoes in a large pot and add enough water to cover by 1 inch. Season with a large pinch of salt and bring to a boil over high heat. Reduce heat to medium-high and cook until tender, about 12 minutes. Drain potatoes, reserving about 1/4 cup of the cooking water.
Transfer to a large bowl. Add all the parsley butter and about a tablespoon of the reserved cooking water. Season with salt and pepper. Toss until potatoes are evenly coated and glossy. Serve warm.
Aperol Rosé
6 oz Aperol
3 oz Dolin Blanc Vermouth
12 oz Rosé Wine
2 oz Orange Juice
6 dashes Orange Bitters
1 Orange, for garnish
In a chilled pitcher combine Aperol, vermouth, rosé, orange juice and orange bitters. Gently stir. Fill 4 cocktail glasses with ice. Pour cocktail mixture into the glasses.
Slice orange, garnish glasses just before serving.
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