Wednesday, July 26, 2006

Just when we were beginning to lose hope

Could the news be worse for Israel?

Only if you believe all that you read in the newspapers or watch the news on television.

One thing is clear: Everyone hates Israel.

Israel is the whipping boy of the world. He can do nothing right.

Now, as in the past, it's the smallest flame of light which pierces the darkness, the still, small voice which silences the roaring demons of ignorance.

Follow the links and read about an amazing discovery in an Irish bog.

Israel Insider has some good insights on this as well.

Here is the 1200 year 0ld message found in an Irish bog... some people would do well to heed it.

Psa 83:1 Keep not thou silence, O God: hold not thy peace, and be not still, O God.
Psa 83:2 For, lo, thine enemies make a tumult: and they that hate thee have lifted up the head.
Psa 83:3 They have taken crafty counsel against thy people, and consulted against thy hidden ones.
Psa 83:4 They have said, Come, and let us cut them off from being a nation; that the name of Israel may be no more in remembrance.
Psa 83:5 For they have consulted together with one consent: they are confederate against thee:
Psa 83:6 The tabernacles of Edom, and the Ishmaelites; of Moab, and the Hagarenes;
Psa 83:7 Gebal, and Ammon, and Amalek; the Philistines with the inhabitants of Tyre;
Psa 83:8 Assur also is joined with them: they have holpen the children of Lot. Selah.
Psa 83:9 Do unto them as unto the Midianites; as to Sisera, as to Jabin, at the brook of Kison:
Psa 83:10 Which perished at Endor: they became as dung for the earth.
Psa 83:11 Make their nobles like Oreb, and like Zeeb: yea, all their princes as Zebah, and as Zalmunna:
Psa 83:12 Who said, Let us take to ourselves the houses of God in possession.
Psa 83:13 O my God, make them like a wheel; as the stubble before the wind.
Psa 83:14 As the fire burneth a wood, and as the flame setteth the mountains on fire;
Psa 83:15 So persecute them with thy tempest, and make them afraid with thy storm.
Psa 83:16 Fill their faces with shame; that they may seek thy name, O LORD.
Psa 83:17 Let them be confounded and troubled for ever; yea, let them be put to shame, and perish:
Psa 83:18 That men may know that thou, whose name alone is JEHOVAH, art the most high over all the earth.

Now, something WAY off-topic for you on these hot, sweltering summer days:

Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding cheesecake.

Lemon Curd Marbled Cheesecake

For lemon curd
1 teaspoon finely grated fresh lemon zest
1/2 cup fresh lemon juice
1/2 cup sugar
3 large eggs
1/2 stick (1/4 cup) unsalted butter, cut into small pieces

For crust
1 1/3 cups finely ground graham cracker crumbs (5 oz)
1/3 cup sugar
3/4 teaspoon salt
5 tablespoons unsalted butter, melted

For filling
3 (8-oz) packages cream cheese, softened
1 cup sugar
3 large eggs
3/4 cup sour cream
1 teaspoon vanilla

Special equipment: a 9- to 91/2-inch (24-cm) springform pan
Accompaniment: blueberries


Make lemon curd: Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.

Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes.

Make and bake crust: Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. 3Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of springform pan. Place springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in springform pan on a rack.

Make filling and bake cheesecake: Reduce oven temperature to 300°F.

Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined.

Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd.

Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Remove side of springform pan before serving.

Cooks' Notes:
• Lemon curd can be made 1 week ahead and chilled, covered.
• Crust (without filling) can be made 1 day ahead and kept, covered, at room temperature.
• Cheesecake can be chilled, loosely covered, up to 2 days. Cheesecake must be completely chilled before covering to prevent condensation on its surface.

Makes 10 servings.

Gourmet
July 2006
Maggie Ruggiero

Epicurious.com © CondéNet, Inc. All rights reserved.

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