Officially known as the Solemnity of Our Lord Jesus Christ, King of the Universe, today we celebrate Christ the King Feast Day. It is the last Sunday of the Church Year.
Pope Pius XI instituted the Feast of Christ the King in his 1925 encyclical letter. Pope Pius was responding to concerns of growing nationalism and secularism in the world. The date was fixed to the last Sunday of October, the Sunday immediately preceding the Feast of All Saints. In 1960, Pope John XXIII revised the Church Calendar. The date and title remained the same, but the ranking of the feast was changed to First Class. In 1969, yet another pope, Pope Paul IV, changed both the name and the date. It was now Our Lord Jesus Christ King of the Universe Feast. The date was moved to the last Sunday in the liturgical year, the Sunday before the 1st Sunday of Advent. This meant the earliest it could fall would be November 20. Pope Paul VI also changed the ranking to the highest, that of Solemnity.
Christ the King is a reminder to believers that Jesus Christ has dominion over all creation. The Feast also has an eschatological dimension, pointing to the end of time when the Kingdom of Heaven will be established in all its fullness on earth. For this feast to precedes Advent, when the Church anticipates the Second Coming, is fitting. Christ the King Feast isn’t limited to Catholics. It is observed by Lutherans, Anglicans, and Methodists just to name a few. While not all faiths use the same title, the sentiment remains the same. It is a submission of authority to the King of Kings.
Alleluia, alleluia
Blessed is he who comes in the name of the Lord!
Blessed is the kingdom of our father David that is to come!
Alleluia, alleluia
When it came time to put together a menu for this important Sunday Supper, I looked back on my own childhood memories. A roast with mashed potatoes and peas was always a sign of something special. Dinner rolls were reserved for very special occasions – Christmas, Easter, Thanksgiving. And milk was always at the table. This celebration represents the best of my childhood, when faith and family were everything.
Christ the King Sunday Roast
Garlic-Herb Crusted Roast Beef
Buttery Mashed Potatoes
Pearl Onions and Baby Peas
Warm Dinner Rolls
Leafy Green Salad
Plenty of Cold Milk
Garlic-Herb Crusted Roast Beef
4 lbs boneless Beef Rump Roast or Beef Bottom Roast
Salt to taste
Black Pepper to taste
2 teaspoons dried Basil Leaves, crushed
2 teaspoons dried Thyme Leaves, crushed
1 teaspoon dried Parsley Leaves, crushed
2 teaspoons Garlic-Pepper seasoning
Heat oven to 325-degrees. Season roast with salt and pepper, set aside.
Crush basil leaves in a Mortar and Pestle, empty into a small bowl. Repeat with thyme and parsley. Add garlic-pepper, combine seasonings together.
Press seasoned herb mixture evenly over the surface of the roast. Let beef sit on the counter for about 30 minutes.
Place roast on rack in shallow roasting pan. Insert a ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Roast in the heated oven for about 90 minute to 2 hours, until thermometer registers 135-degrees.
Transfer roast to a carving board, tent and let rest for 10 minutes. Carve roast into thin slices; season with additional black pepper if desired.
Buttery Mashed Potatoes
8 medium Russet Potatoes
1/2 cup Whole Milk
4 tablespoons Butter
Kosher Salt to taste
Black Pepper to taste
Peel and cut potatoes. Rinse potatoes in a colander under cold water until water runs clear, about 1 minute; drain well.
Place in a large pot with enough water to cover potatoes by 1 inch. Bring to a boil, reduce heat and slow-boil until potatoes are tender, about 20 minutes.
Meanwhile, heat milk, butter, salt and pepper in a small saucepan over medium-low heat, whisking until smooth, about 3 minutes. Cover and keep warm.
Drain potatoes, return pot to stove over low heat to “dry” excess water. Remove from heat, cover with a clean dish towel for 5 minutes. The towel will absorb more water in the steam, creating an even dryer potato, therefor a fluffier mash.
Mash potatoes, add warm milk mixture, continue to mash to desired consistency. Season to taste with salt and pepper.
Pearl Onions and Baby Peas
2 cans Peas
2/3 cup frozen Pearl Onions
2 tablespoon Butter
Rinse and drain peas; place in a sauce pan.
Trim ends from frozen pearl onions, remove skins and cut each bulb in half. Add to the peas. Top with butter. Simmer over medium-low heat until warmed through.
Leafy Green Salad
1 head Green Leaf Lettuce
1 head Romaine Lettuce
1/2 Red Onion
4 Roma Tomatoes
Salt to taste
Black Pepper to taste
Break green leaf lettuce from the head, rinse and tear into pieces, Scatter lettuce into a salad bowl. Repeat with Romaine Lettuce, set aside.
Cut onion from root to tip in half. Reserve half the onion for another purpose. Peel remaining half, cut into thin half-moon circles, Break apart, scatter over the lettuce.
Cut tomatoes into quarters, add to the salad. Season with a little salt and pepper, toss.
Salad can be served as is (naked) or with favorite selection of dressings to pass tableside.
Warm and Serve Dinner Rolls
1 dozen Rolls
Butter as desired
Warm rolls according to package directions. Break rolls apart, place in a bread basket and serve with butter.
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