The Tenth Day Of Christmas – The Feast Of The Holy Name Of Jesus, Ten Lords A-Leaping, And Frog Legs

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“On the tenth day of Christmas, my true love gave to me ten lords a-leaping.” – Frederic Austin

At the end of every prayer, I utter the words: “In Jesus’ name; Amen.” The phrase comes out of my mouth so often; it conveys a sentiment of habit rather than true submission.

However, on January 3rd, the day traditionally celebrating the feast of the Holy Name of Jesus, I pray that those words will remind me of Christ’s authority to bring all things in submission to His power. (Philippians 2:10)

Saying “In Jesus’ name” equates to me asking that my longings be brought under his care and authority and that they be changed and formed to be more like His longings. Understanding that prayer brings us into deeper sincerity with God allows us to release our wants and needs into the hands of a more all-knowing, well-equipped authority.

Those humble words also equate to the phrase, “Thy will be done.”

So why frog legs?

The ten lords a-leaping are thought to represent the 10 commandments, God’s will for us not to sin. (“Thy will be done.”) As we know, humans are incapable of being sinless, but when we accept Christ, we are given His cleanliness, and His Sonship.

As followers, being called “Christians” means bearing the name of Christ, and hoping to bring His name glory in our daily living.

As we honor the name of Christ on January the 3rd, let’s join in the traditions of early Anglican churches, praising Christ’s holy name through a feast, a ten lords a-leaping feast, a frog legs feast.

Photo by: Brodie Porterfield

This post may contain affiliate links, links that may provide a small commission to the creators at The Celebration Kitchen at no extra cost to you.

The Ingredients

For Marinating:

  • 10-12 individual frog legs
  • Buttermilk – enough to cover the frog legs
  • 2 TBSP soy sauce
  • 1 TBSP chili oil
  • 1 TBSP ginger
  • 1 tsp sesame oil

For Battering:

  • 1/2 cup of flour
  • 1 tsp ginger powder
  • 1/2 tbsp chili powder
  • 1 cup tempura batter mix
  • 3/4 cup of ice-cold water

For Saucing (optional):

  • 1 TBSP Sriracha
  • 1 tsp ginger
  • 1 tsp rice vinegar
  • 1/4 tsp sesame oil
  • The juice of one mandarin orange
  • Red pepper flakes, salt, and pepper to taste

The Process

Marinating:

  • Combine buttermilk, soy sauce, chili oil, ginger, and sesame oil in a deep bowl large enough to hold your frog legs.
  • Add frog legs to the mixture and marinate in the refrigerator for 1-6 hours.

Battering:

  • Sift together flour, ginger powder, and chili powder in one bowl.
  • In a separate bowl, blend ice water and tempura mix. (The batter will be a bit lumpy.)
  • Remove the forelegs from the refrigerator and remove most of the excess buttermilk mixture from their skin. Dip each frog leg in the flour mixture and then the tempura batter. (The flour will create a dry surface for the tempura to adhere to the frog legs.)
  • Add 3 cups of vegetable oil or peanut oil to a heavy-bottomed frying pan or wok.
  • Add frog legs in small batches to the hot oil and allow to cook for 3-5 minutes or until golden brown (Being careful of hot splattering oil).
  • Remove frog legs to a paper towel, turning to allow excess grease to drip off, salt, and prepare for serving.

Saucing:

Mix all of the sauce ingredients in a small ramekin and serve beside your frog legs. You can also serve these with Sriracha, soy sauce, or the dipping sauce of your choice.

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