O King of Nations / Reign of God

December 22, 2015
Advent Reflections

Jesus as king and cornerstone is the message of the sixth of The Great “O” Antiphons, proclaiming the building of a new Christ-centered kingdom.

O King of the nations, and their Desire, you are the cornerstone who makes us both one: Come and save the creature whom you fashioned from clay.

While declaring that Christ is king and the foundation of our lives, the verse also reminds us that we are formed from clay and in need of salvation. Throughout Advent, we anticipate the Reign of God with patience and joy.

“Rejoice greatly, O daughter Zion! Shout aloud, O daughter Jerusalem! Lo, your king comes to you; triumphant and victorious is he, humble and riding on a donkey, on a colt, the foal of a donkey. He will cut off the chariot from Ephraim and the warhorse from Jerusalem; and the battle-bow shall be cut off, and he shall command peace to the nations; his dominion shall be from sea to sea, and from the River to the ends of the earth.” ~ Zechariah 9:9-10

In celebration of O King of Nations, here’s a recipe for Divinity candy, courtesy of Maggy Keet, Manager of Donor Relations and Special Events in the Development Office:

Divinity Candy
Makes about 36 pieces

  • 1 1/2 cups chopped pecans, plus 18 pecan halves, halved to make 36 pieces
  • 2 1/2 cups granulated sugar
  • 1/2 cup corn syrup
  • 1/8 teaspoon salt
  • 2 large egg whites
  • 1 tablespoon vanilla extract

Adjust oven rack to middle position and heat oven to 325 degrees. In two small baking pans, roast chopped pecans and pecan halves until fragrant, 12 to 14 minutes. Cool to room temperature.

Heat sugar, corn syrup, salt and 1/2 cup water over low heat in a large heavy saucepan or small Dutch oven until sugar dissolves. Increase heat to medium and simmer until syrup reaches around 260 degrees or a small amount of the syrup dropped into a cup of cold water forms a hard ball.

Meanwhile, beat egg whites to stiff peaks. Continuing to beat the egg whites, slowly add the syrup and then the vanilla beating until candy mixture starts to cool and stiffen. Fold in chopped pecans and working quickly use a teaspoon to portion candy onto greased parchment, topping each piece with a half pecan. Let candy stand until set. Serve or transfer to a tin. Can be stored for a couple of weeks.