A Return to Tradition

Welcome to the second Sunday of the New Year. This is a very special Sunday indeed. Yes, it is the Lord’s Day, and that is always special. But it is also the first Sunday following the Epiphany, January 6.

That would make this the Feast of the Baptism of the Lord. I could not celebrate this day without first acknowledge its significance in the greater scheme of things. Just as the Epiphany, the visit of the Magi, was a revelation is God’s plan, so was the Baptism in the Jorden River. It was a fulfilment of Old Testament prophecy for both men – John and Jesus.  The visit of the Magi, the baptism of the Lord and the miracle at Cana together demonstrate the true meaning of Epiphany, for each of these three events reveals, manifests and unveils to the world who Jesus is.

---

The Second Sunday of the New Year is a return to another Tradition – Family Sunday Supper. Each year we manage to make a big deal of the significance of Sunday Supper, with a promise to make one Sunday a month Family Time. But each year, by mid spring or early summer, that commitment has taken a back seat to so many other things. There are festivals, and Parish activities, and extended family commitments – the list goes on and on. But at least we manage on the Second Sunday in January to shut out the world. And what could be more traditional on this Family Sunday Supper than to cook up an amazing Roast Supper? Enjoy!

Garlic Herb Eye of Round
Herb Butter
1/2 cup Butter, softened
1 tablespoon Minced Garlic
3 teaspoons fresh Thyme
2 teaspoon fresh Rosemary

Place soft butter in a small bowl. Sprinkle garlic over the butter, set aside.

Pluck thyme leaves from stem. Sprinkle over butter. Strip Rosemary needles from stems, mince and scatter over butter.

With a fork, mash herb seasonings into the butter. Set aside until ready to use.

Eye of Round Roast
2 lb Eye of Round Roast
Kosher Salt
Black Pepper
1/4 cup Herb Butter (above)

Remove roast from refrigerator and allow to rest at room temperature for 30-45 minutes before roasting. Pat roast dry with paper towels to remove excess moisture.

Season all sides of roast with Kosher salt and ground black pepper.

Heat oven to 500 degrees.

Coat the entire roast with 4 tablespoons of herb butter.

Place roast, fat side up, on a rack in a roasting pan. Place in the oven, uncovered, for 12 minutes. (Watch out for the smoke!)

Reduce heat to 300 degrees F. Remove roast, close oven door to retain high heat. Wrap roast in foil. Return to the oven and continue to cook for an additional 35 to 40 minutes, or until a meat thermometer reads 135 degrees F.

Remove roast from the oven, leave wrapped in foil and allow to rest for 15 minutes. When ready, unwrap roast and transfer to a serving platter.

Slice roast against the grain into 1/4 inch thick slices. Serve with beef gravy.

Do not over cook the beef: Overcooking the roast will make it tough. We recommend cooking this roast to 145 degrees Remove the roast from the oven at 140 degrees; wrap in foil and allow it to rest. The residual heat within the roast will bring it to the proper temperature.

Red Wine Brown Gravy
1/4 cup Herb Butter (above)
2-1/2 tablespoons Flour
1/4 cup Red Wine
1-3/4 cups Beef Stock
1 tablespoon Worcestershire Sauce
Black Pepper to taste

In a saucepan over medium heat, melt butter. Once melted, whisk in flour to form a paste. Continue to cook flour over low heat for about 3 minutes.

In a slow, steady stream whisk in the red wine. Allow to reduce slightly.

Whisk in stock and Worcestershire Sauce. Whisking constantly, cook gravy over medium heat for about 5 minutes, until thick. Taste and adjust seasonings as desired.

*** Perfect Sides for a Perfect Supper ***

Yukon Gold Mashed Potatoes
2 lbs Baby Yukon Gold Potatoes
4 tablespoons butter
1/2 cup Milk
Kosher Salt to taste
Black Pepper to taste

Scrub potatoes, dice into 1/2-inch cubes with skins on. Place potatoes in a large pot, cover with 1-inch of water. Peel garlic, add to pot. Bring to a boil and cook until tender, about 15 to 20 minutes. Drain and set aside.

When the potatoes are done, melt the butter in the same pot. Add milk, heat through.

Return potatoes to the pot, mash with a ricer until smooth. Season with salt and pepper.

Transfer potatoes to a serving bowl. Serve and enjoy

Kitchen Cut Green Beans
1 can Kitchen Cut Green Beans
Salt to taste

Drain green beans well. Place in a sauce pan over medium heat. Sprinkle with salt, gently warm until ready to serve.