King of Kings

And Lord of lords. May every knee bend, every head bow. Behold, today we declare Christ the King. Officially today is the Solemnity of Our Lord Jesus Christ, King of the Universe.

Today is the final Sunday of Cycle B within the Church. While this day is acknowledged in both Catholic and Protestant faiths, I can only speak from a Catholic perspective. On this day the Church calls us to acknowledge Christ’s kinship within our lives. This can only be accomplished with complete surrender to His will alone. Church instructions are this:

He must reign in our minds, which should assent with perfect submission and firm belief to revealed truths and to the doctrines of Christ. He must reign in our wills, which should obey the laws and precepts of God. He must reign in our hearts, which should spurn natural desires and love God above all things, and cleave to him alone. He must reign in our bodies and in our members, which should serve as instruments for the interior sanctification of our souls, or to use the words of the Apostle Paul, ‘as instruments of justice unto God.’ 

The Feast of Christ the King is a moveable feast within the Church. It marks the last Sunday within the Church Liturgical Year, followed by the last week of Ordinary Times. Next Sunday will mark four Sundays before Christmas. These are Advent Sundays, as the Church prepares for both the Birth of Christ on Christmas Day and His second coming at some undisclosed time in the future. It is a beautiful time of reflection.

Catholic Faith deferrers from Protestant Faith in two key aspects. The first has to do with scripture. Protestants have but one book, the sacred writings of the Holy Bible. Catholics have this same Bible, with additional Books in the Old Testament that were removed as part of the Reform of Martin Luther. We also have oral tradition that were handed down as well as the writing of Church Fathers, Doctors of Faith and revelations of the Saints. Protestants believe accepting Jesus Christ as your savior is all you need to do be saved. Catholics believe accepting Christ is fundamental to salvation, but that this acceptance must be accompanied by sacrifice in the service of others, good works and acts of charity.

One thing both Catholics and Protestants agree upon is that today is the Feast of Christ the King. He is the Lord of Lords and King of kings. Naturally, such a day as this deserves a feast fitting a King.

Feast of Christ the King
Orange Herb Roast Chicken
Sage Butter Mashed Potatoes
Roasted Thyme Asparagus

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Orange Herb Roast Chicken
1 cup Chicken Stock
1 (3 to 4 lb) Chicken Roaster
2 Garlic Cloves
2 Navel Oranges
16 tablespoons Butter, divided
Salt to taste
Black Pepper to taste
2 sprigs Rosemary
2 sprigs Thyme
2 sprigs Sage

Heat oven to 350-degrees. Add chicken stock to the bottom of a roasting pan, set aside.

Rinse and pat chicken dry. Set aside. Peel and mince garlic. Clean oranges, cut one in half, reserve remaining orange as a garnish. Cut 8 tablespoons of butter into pieces. Melt remaining 8 tablespoons of butter.

Loosen skin from chicken breasts and thighs, evenly stuff 1 tablespoon size piece of butter under the loosened skin. Place chicken in the prepared roasting pan.

Squeeze orange halves over the chicken, then stuff squeezed halves into the chicken cavity. Tie legs together with chicken twine. Season chicken with slat and pepper, rub with minced garlic. Drizzle melted butter over the chicken, lay herb sprigs on the breasts and around th legs. Cover roasting pan with foil.

Place roasting pan in the heated over and let roast for 20 minutes. Uncover; baste chicken with pan juices. Continue to roast chicken until no longer ping, with an internal temperature of 165-degrees in the thickest part of the thigh, about 90 minutes, checking at 1 hour. Baste chicken ever 15 minutes once uncovered.

Once roasted, rest for 10 minutes before slicing. Slice remaining orange, garnish serving platter for a splash of color. Serve and enjoy.

Sage Butter Mashed Potatoes
10 medium Yukon Gold Potatoes
12 tablespoons (1-1/2 sticks) Butter, divided
12 fresh Sage Leaves
1/2 cup Half-and-Half
Salt to taste
Freshly Black Pepper to taste

Peel potatoes, cut into 1-inch chunks. 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 skillet 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. Fold in crumbled sage leaves and the remaining brown butter. Serve immediately.

Roasted Thyme Asparagus
1 lb Asparagus
1 tablespoon Olive Oil
1/2 tablespoon dried Thyme
Salt to taste
Fresh Black Pepper to taste

Heat oven to 425-degrees. Line a rimmed baking pan with heavy foil and set aside.

Rinse asparagus, snapping off the woody ends. Lay asparagus out in the prepared baking pan. Drizzle with olive oil, toss to coat. Sprinkle with thyme, salt and pepper.

Bake, uncovered, in the heated oven for about 12 minutes or until crisp-tender. Transfer to a serving dish.

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The LORD is King, in splendor robed;
robed is the LORD and girt about with strength.