Feast

As I turn my attention away from teaching weekly Bible studies this summer, the idea of connecting with friends and family has been foremost on my mind. So often in Scripture and in my own life this happens around the table. I thought it might be fun to share some of the wonderful recipes I’ve tried and proven over the years. Read on to find out what food has to do with the life of faith! I’ve also provided a killer menu for your next special occasion. I’ll be sending out more recipes in future posts. I hope you will enjoy this new series and will be blessed with deep and meaningful connection as you prepare some feasts of your own.

FEAST

God-of-the-Angel-Armies will throw a feast for all the people of the world, a feast of the finest foods, a feast with vintage wines, a feast of seven courses, a feast lavish with gourmet desserts.

Isaiah 25:6 MSG

 
Romans 12:13 exhorts us to “practice hospitality.” That thought scares me to death. In my heart, I want to welcome and to serve those I love, but I never take the next step and invite people over. Schedules are tight, I always think, and my home is in need of repair. My dining room wallpaper has an unsightly water stain, and the table has glitter imbedded into the surface due to some Christmas decorations gone awry. I am a recovering perfectionist, so I keep waiting for the ideal set of circumstances. I’ve excused myself by saying, “Hospitality’s just not my gift,” then busying myself with anything besides serving as hostess.
 
Yet it seems that everywhere I turn these days, the Lord is reminding me and nudging me to experience a new aspect of abundant life. He is cultivating a “feast mentality” in me. In Scripture, dining together represents intimate connection. Jesus suggests a dinner date with Him: “Look! Here I stand at the door and knock. If you hear me calling and open the door, I will come in, and we will share a meal as friends. “(Rev 3:20 NLT).
 
God’s plan for the culmination of this earthly life is a huge wedding supper in heaven! Until then, we are encouraged to find nourishment and strength by gathering with the family of God. We can limit that experience to taking communion together at church. But why not feed spirit, soul, and body as we relish delicious food and good conversation while lingering over a shared meal?
 

We should not stop gathering together with other believers, as some of you are doing. Instead, we must continue to encourage each other even more as we see the day of the Lord coming. (Hebrews 10:25 GWT)

 
I’m hungry for the blessings that happen when we come together and feast, so I’ve been asking God to help me pursue this incredible opportunity. He used my husband’s birthday dinner to remind me that I do have something to bring to the table (pun intended!). Even with my tendency to be a nervous hostess, I was calm, able to focus on my guests, and still provide a delicious spread.
 
As I reflected on the little party I put on for 5 of our closest family members, I realized that I had chosen recipes for that night that were tried and true. Over the years I’ve been willing to attempt lots of new dishes and have developed a wonderful repertoire of recipes gleaned from books and magazines and friends. When using one of these faithful favorites, all that’s required of me is to purchase quality ingredients and do the prep work.
 
I’m asking the Lord to enable me to embrace His call to hospitality, to push past my insecurities, and to start practicing. I hope you will join me. I believe there is great joy in store for us as we learn the art of the feast.
 
 
Here are Bob’s birthday dinner recipes. If you want to simplify, order a cake from the bakery and change the vegetable to basic roasted asparagus. Enjoy!
 
 
Elegant Beef Tenderloin
 
8 ounces fresh mushrooms, sliced
½ cup green onions, chopped
4 tablespoons unsalted butter
¼ cup fresh parsley, chopped
3 pounds beef tenderloin
1 teaspoon salt
1 teaspoon pepper
½ cup low sodium soy sauce
½ cup red wine
2 tablespoons honey
2 tablespoons brown sugar
 
Sauté mushrooms and onions in butter. Drain, and stir in parsley; set aside. Cut tenderloin lengthwise, cutting to, but not through, bottom. Sprinkle meat with salt and pepper. Spoon mushroom mixture into the trough-like opening. Combine soy sauce, wine, honey, and brown sugar; pour over meat. Marinate in refrigerator overnight or, if cooking the same day, about 2 hours at room temperature.
 
Preheat oven to 425 degrees. Place tenderloin on greased roasting rack and cook for 30 minutes or until meat thermometer reads 160 degrees—will be pink on the inside and brown on the outside. Let meat rest for at least 10 minutes before slicing.
 
Adapted from “Food for Thought” by Birmingham Junior League.
 

Mustard Roasted New Potatoes
 
2 1/2 pounds new potatoes
 (I used Yukon gold)
2 yellow onions
3 tablespoons olive oil
2 tablespoons whole-grain mustard
1 ½ teaspoon kosher salt
1 teaspoon coarse ground black pepper
1/4 cup fresh parsley, chopped
 
Preheat the oven to 425 degrees F. Cut the potatoes into bite-sized pieces (halves for the smaller potatoes, quarters for the larger ones). Place potatoes into a large plastic bag with a zipper seal. Peel onion and cut in half. Slice crosswise to about 1/4 inch thickness to make half rounds and add to bag.
 
Combine the olive oil, mustard, salt, and pepper; add to the vegetables and toss together. This can be prepped a few hours in advance and left in the plastic bag until ready to roast.
 
Spread potatoes and onions onto sheet pan. Bake for about 50 minutes to an hour; until potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes occasionally to prevent sticking and for even browning.
 
Garnish with chopped parsley and more salt if needed. Serve immediately.  

Adapted from “Barefoot Contessa At Home” by Ina Garten.
 

Fresh Asparagus with Green Peas and Lemon Vinaigrette
 
3 tablespoons extra-virgin olive oil
1 tablespoon finely grated Pecorino or Parmesan
1 tablespoon (or more) fresh lemon juice
Kosher salt, freshly ground pepper
2 bunches asparagus, trimmed, stalks peeled if thick
1 1/2 cup frozen green peas, thawed
1/2 cup vegetable oil
4 slices bacon, cooked and crumbled
 
Whisk olive oil, cheese, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.
 
Bring water in a large saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.
 
Arrange asparagus on a serving platter and place thawed peas on top. Season with salt and pepper. Drizzle vinaigrette on top, and then sprinkle with bacon.
 
Adapted from Bon Appétit April 2013
 
 
Award Winning Carrot Cake
           
Cake ingredients:
           
3 cups flour
2 cups sugar
2 ½ teaspoonfuls baking soda
2 ½ teaspoonfuls cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon salt
1 ¼ cup vegetable oil
2 teaspoons pure vanilla extract
3 large eggs, room temperature
2 cups shredded carrots
1 cup chopped dates
1 teaspoon orange peel, grated
 
Frosting Ingredients:
2 (8 ounce) packages cream cheese, softened
2 sticks unsalted butter
2 (1 pound) boxes confectioners’ sugar
2 teaspoons vanilla
 
Sift dry ingredients together into a large mixing bowl. In the food processor, combine oil, vanilla, and eggs, pulsing until thoroughly blended. Add carrots, dates, and orange peel to the processor and process for about 2 minutes. Add contents of processor to dry ingredients. Mix only until completely combined. Pour batter into 3 greased and floured 9-inch round cake pans. Bang the filled cake pans and then spin right and left to evenly distribute contents. Bake for 40 to 50 minutes or until done. Allow cake to cool in pans about 15 minutes.
 
Using half the frosting, spread a generous portion between the layers and a thin coating on the outside. Place in the deep freeze for about 10 to 20 minutes to firm up and prevent crumbs. Ice the outside of the cake with the remaining half of the frosting.  Press toasted nuts into the icing if desired.
 
This cake is definitely better the second day, so bake 1 or 2 days in advance if possible.

Adapted from a cooking class by Nutcracker Sweets in Tampa, Florida.