Herald in a New Year of the Lord

Advent is the most wonderful Season. My home has not one but three Advent wreaths and candles. It is the lighting of the candles, the glow of their lights, that fills my heart with immense joy. It is the anticipation and preparing the way of salvation that resonated within me.

Last Sunday was the Feast of Christ the King. For Catholics it meant the end of Ordinary Times and the close of Cycle C Liturgical Year. Readings from the Gospel of Luke are now over. We are now in Cycle A. It is Matthew’s turn to speak.

Together we have had some long and meaningful conversations about the history and customs surrounding the Advent Season. Rather than mull over the past, this year I’d like to dedicate each Advent Sunday to reciting the prayers as we light the Advent Wreath. Blessed be the First Sunday of Advent. Now is the time for Hope.

ADVENT PRAYERS
Opening Prayer: Lord God, Lamb of God
Let Your blessings come upon us
As we light the candles of this Advent wreath.
May the wreath and its light be a symbol
Of Christ’s promise of eternal salvation.

Response: Let us go rejoicing to the house of the Lord.

As the first (purple) candle is lit
Prayer: Blessed are you, Lord, God of all creation.
A Time for Hope In the darkness and in the light, Holy is Your Name.
We place our hope in you, Oh Lord,
As we prepare our hearts to celebrate the coming of the Lord

Response: Now and forever. Amen.

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Pork Loin with Garlic Infused Milk
12 Garlic Cloves
2-1/2 lbs Pork Loin Roast
4 cups Milk
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
Pinch Nutmeg
3 slices White Bread

Peel garlic, set aside until ready to use.

Place the pork loin roast in a sturdy pot that allows just enough room to easily turn it. Pour in milk to a level that covers 3/4 of the roast. Sprinkle with salt, pepper and nutmeg. Add peeled garlic cloves. Turn the roast over in the pot.

Place the pot on medium heat and bring to a boil. Reduce heat so that milk is just barely boiling and place the lid on the pot leaving a small opening.

Simmer at this very low boil for 90 minutes or until the roast is cooked through. Turn the roast every 30 minutes during the cooking.

When it is done cooking, remove the roast from the pan and wrap tightly in foil to keep the meat warm. Trim crusts from bread, set aside.

Fish out the cloves of garlic from the cooking liquid and strain the rest of the liquid into a blender.

Add the cloves of garlic and the bread to the blender and then blend until smooth. Season to taste with salt and pepper.

Pour milk mixture into a saucepan. Heat over medium heat to thicken, about 5 minutes.

To serve, slice pork roast, place on a rimmed serving platter and pour sauce on top. If desired snip chives for a splash of color.

Garlic Chive Mashed Red Potatoes
5 medium Red Potatoes
3 Garlic Cloves
1/3 cup Chicken Stock
Salt to taste
Black Pepper to taste
Chives for garnish

Scrub and quarter the potatoes. Peel garlic, cut in half. Cook potatoes and garlic in a pot of boiling water under tender when pierced with a fork, about 15 minutes. While the potatoes cook, gently warm the chicken stock.

Drain and mash potatoes with a potato ricer. Add the warmed chicken stock and continue to mash, whipping the potatoes until smooth. Season with salt and pepper.

Transfer potatoes to a warm serving bowl. Snip chives, scatter over the potatoes just before serving.

Pan Seared Asparagus
1 lb Asparagus
1 tablespoon Olive Oil
1 tablespoon Butter
Salt to taste
Fresh Black Pepper to taste

Note: For a kiss of flavor, select an Olive Oil infused with flavor such as Basil, Italian or Mediterranean flavored oil.

Rinse the asparagus and trim off the ends, leaving spears about 8 inches long.

In a large frying pan, heat the olive oil and butter to sizzling. Turn down the heat to medium, add the asparagus.

Using a broad spatula, turn the spears over from time to time until they are browned more or less evenly, about 10-15 minutes depending on the thickness of the asparagus. The spears will remain mainly green, with patches of crispy brown. Check for doneness by tasting a spear. It should be tender but slightly al dente.

Sprinkle the asparagus with salt and pepper, and transfer to a serving platter or individual plates.

Provencal Mixed Green Salad
8 oz Spring Greens
4 oz Chervil (see note)
2 Garlic Cloves
1/2 Red Onion
1 tablespoon Balsamic Vinegar
1 tablespoon Red Wine Vinegar
1 tablespoon Olive Oil
1 tablespoon Truffle Oil
Salt to taste
Black Pepper to taste
2 tablespoons chopped Walnuts
2 tablespoons crumbled Feta Cheese
Handful small Tomatoes, optional

Note: If you absolutely cannot find chervil, use a blend of parsley and tarragon – the parsley will give you the look and texture of Chervil, while the tarragon will impart that hint of licorice.

Wash the greens and spin dry. Press garlic over the greens and mix with your hands, gently “rubbing” the garlic onto the tender leaves. Sprinkle greens with chopped Chervil. Peel and slice half a red onion into thin rings. Break rings apart and add to greens. Toss gently to mix everything together. Set greens aside.

In a glass measuring cup, whisk vinegars, olive oil and truffle oil together. Season to taste with a little seal salt and fresh ground pepper. Pour oil mixture into the bottom of a serving bow. A chilled metal bowl works well.

Set the greens on top of oil mixture and refrigerate. When ready to serve, toss the salad at tableside. Pass the walnuts, Feta Cheese and tomatoes for those who want a little something extra.

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This is one of those meals that I like to reserve for special occasions. It’s easy to make yet seems so much more elegant. Enjoy and know you are blessed.

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Alleluia, alleluia.
Show us Lord, your love;
and grant us your salvation.
Alleluia, alleluia.