On the 2nd Advent Sunday Let Us Pray

Each Sunday of the Advent Season is dedicated to a pray for a particular grace. On the Second Sunday of Advent we pray for Peace.

Peace could be peace of mind, or an end to silly squables within the family. We might live in a war-torn nation, or know what that is like and pray for those still suffering. The most lasting peace of all is to invite Christ into our hearts, into our home and let His peace rein out through each of us, spreading out into the world.

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.
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.

As the second (purple) candle is lit
Prayer: Blessed are you, Lord; God of all creation.
Let your light shine on those who dwell in darkness.
Let the earth receive her King
And fill our hearts with Your everlasting peace

Response: Now and forever. Amen.

---

Glazed Cornish Hens
Hens
2 Cornish Game Hens
Salt to taste
8 tablespoons Butter, divided
6 sprigs Rosemary, divided
8 Sage Leaves, divided
Chicken Stock as needed

Heat oven to 350-degrees.

Rinse birds inside and out, pat dry. Lightly salt the cavity of each bird. Gently lift the skin over the breasts to create an air pocket. This will help crisp the skin. Place a sage leaf and a tablespoon of butter under the skin tucked into the pocket. Place 3 springs of Rosemary and 2 sage leaves in each cavity. Tuck wings under the birds, tie legs together. Place birds on a rack inside a roasting pan.

Soften remaing butter for about 15 seconds or so in the microwave. Brush butter over each bird, then season lightly with salt. Add chicken stock around the outer edge of the roasting pan to “prime” the juices to follow.

Place in the oven to roast uncovered for 1 hour. While the birds roast, make the apple glaze.

Glaze
2 cups Natural (no sugar added) Apple Juice
1 tablespoon Honey
1 tablespoon Dijon Mustard

Place apple juice in a small saucepan over medium-high heat. Bring to a boil, lower heat to medium and continue to cook until the juice has reduced by half.

Remove from heat. Whisk in honey and mustard.

After the hens have roasted for an hour, brush with the glaze. Use baster to inject some of the apple juices into the cavity. Baste every 15 minutes, incorporating the pan drippings with the basting glaze. Roast hens another 30 minutes longer, until internal temperature reaches 180-degrees.

Remove from oven, tent to rest for 10 minutes. Pour pan drippings around the birds for even more flavor. If desired, garnish platter with herbs.

Orzo-Jasmine Rice Pilaf
1 cup frozen Peas and Carrots
1/2 small Yellow Onion
1 teaspoon minced Garlic
2 tablespoon Vegetable Oil
Kosher Salt to taste
White Pepper to taste
1 cup Jasmine Rice
1/2 cup Orzo Pasta
1-1/2 cups Chicken Stock

Rinse peas and carrots under cold water to thaw. Drain well. Peel and finely chop the onion. Set aside.

Heat oil in saucepan over medium heat, add onions salt and pepper, cook 4 minutes, until tender, add garlic and cook another minute.

Add rice and pasta, stirring often, cook 3 minutes. Stir in peas and carrot mix. Add chicken stock, bring to boil, reduce heat to medium low, cover, cook 15 minutes, until liquid has adsorbed. Remove from heat, let rest for 5 minutes, then fluff with a fork.

Char-Braised Asparagus
1 lb Asparagus
Salt to taste
Black Pepper to taste
1 tablespoon Olive Oil or Basil Infused Olive Oil
1 Lemon
Fresh Basil, garnish

Rinse the asparagus and trim off the ends, leaving spears about 8 inches long. Season asparagus with salt and pepper, set aside.

In a large frying pan, heat the Olive Oil and butter to sizzling. Add basil, cook for about a minute or so. Turn down the heat to medium and add the asparagus.

Using a broad spatula, turn the spears over from time to time until they are browned and become tender, about 10-15 minutes depending on the thickness of the asparagus.

While the asparagus chars, cut the lemon in half. Set half the lemon aside for juicing, slice the remaining half for a garnish. Stack basil leaves and cut into small ribbons. Set aside.

Just before serving, squeeze half of a lemon over the asparagus. The pan will spurt and sizzle. Roll the asparagus in the sizzling juice. Transfer to a platter, garnish and serve.

---

Lord, please bless this food which we are about to receive from your bounty through the grace of Christ, our Lord. Amen.

---

Prepare the way of the Lord, make straight His paths:
all flesh shall see the salvation of God.