epiphany

epiphany 2013

The 6th of January is the Feast of the Epiphany of our Lord, also called Three Kings Day or Twelfth Night in some places. The word “epiphany” is derived from the Greek word Ἐπιφάνεια, (Epiphaneia), which means “manifestation.” The etymology of the word points to its origins in the Eastern Church, and it was historically a celebration of the manifestation of the Incarnation of Jesus Christ, varying locally in its observance of different events from Jesus’s childhood. The first mention of a celebration called Epiphany comes from the writing of the historian Ammianus Marcellinus, who noted in 361 A.D. that it was considered Christ’s Birthday. In the Western Church a particular focus on the visitation of the Magi, also known as the Three Kings or Wise Men, has developed over the years.

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My mother-in-law is a retired high school French teacher, and has introduced many French traditions to our family. The French celebrated Epiphany with great fervor until the French Revolution, when anything religious or related to the monarchy fell out of favor or was outright banned. Despite no longer being a public holiday, many in France still celebrate Epiphany with the Gallete des Rois or Kings’ Cake.

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We always celebrate Epiphany with my in-laws. My mother-in-law cooks several dishes inspired by the flavors of the Middle East. We also have gingerbread cupcakes instead of a cake. For fun, my mother-in-law bakes a bean into one of them. Whoever finds the bean is crowned king or queen, and gets to wear the special tinfoil crown. It’s always a joy to be the one to discover the bean. The Kings also bring little gifts wrapped up in brown paper–often books–that are hidden throughout the house for the children to find.

VIVE LE ROI – the true king, Jesus Christ!

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SELECTED SOURCES: “The Catholic Encyclopedia,” NewAdvent.org; “Origins of the Epiphany,” TravelFranceOnline.com.

Menu suggestions for Three Kings’ Day–recipes courtesy of my mother-in-law, Sharon Wilson.

Tabouli

1 c bulgur
1 1/2 tsp salt
1 1/2 c boiling water

1/3 c lemon juice
1/3 c olive oil

3/4 red onion, diced
5 plum tomatoes, diced
1 European cucumber, diced
3 cups fresh parsley, chopped

Pour boiling water over bulgur and salt. Cover and let sit for thirty minutes. Add olive oil and lemon juice, and refrigerate until chilled. Finally, add the onion, tomatoes, cucumber, and parsley just before serving.

Chickpea and Spinach Curry

Sauté in 8 quart pot for three minutes:
2 onions, chopped
2 tsp oil
2 Tbsp bottled ginger
1 Tbsp sugar
1 Tbsp curry powder

Add to pot and simmer for two minutes:
2 cans chickpeas
2 cans diced tomatoes, undrained

Add to pot, and cook for one minute or until wilted:
8 c fresh spinach
1/2 tsp salt

Serve over basmati rice and pita bread.

Gingerbread Cupcakes des Rois
Adapted from Family Circle Light & Easy Meals, 1996

1 1/2 c all-purpose flour
1/3 c granulated sugar
1/3 c packed light-brown sugar
1 1/2 tsp ginger
1 1/2 tsp ground cinnamon
1 1/4 tsp baking powder
1/2 tsp ground cloves
1/2 tsp salt
1/4 c light molasses
1/4 c applesauce
1/4 c milk
3 Tbsp vegetable oil
2 egg whites
1 whole egg

Heat oven to 350 degrees. Line twelve 3.5-inch muffin pan cups with cupcake liners. Stir together flour, sugar, brown sugar, ginger, cinnamon, baking powder, cloves, and salt in a bowl. Whisk together molasses, applesauce, milk, oil, egg whites, and egg in another bowl. Fold in flour mixture until just moistened and spoon batter into muffin cups–don’t forget to put a bean into one of them! Bake for 20-25 minutes until a toothpick comes out clean. Cool completely.