We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

The biblical evidence : Matthew 1:18-25 1. Joseph and Mary were betrothed (1:18, 20, 24), a relationship regarded as the legal equivalent of marriage. In other words, betrothal could be broken only by a formal divorce. This is why Joseph is referred to as her “husband” (v. 19). 2. Although betrothed, the relationship had not yet been consummated sexually (see vv. 18, 25; also Luke 1:34). 3. Mary’s pregnancy is attributed to the Holy Spirit: a. Verse 20 – “of the Holy Spirit.” b. Verse 16 – “and to Jacob was born Joseph the husband of Mary, by/of whom [feminine] was born Jesus.” Matthew clearly excludes Joseph. c. Note that the repeated active verb (“was the father of” or “begot”) gives way to a divine passive in v. 16 (i.e., God is the active agent in the conception and birth of Jesus). 4. Joseph is instructed to take Mary into his house and to name the child (vv. 20-21) thereby establishing for Joseph legal paternity of the child. Hence the community came to believe that Joseph was Jesus’ father (Lk. 2:48; Mt. 13:55). Luke 1:26-38 1. Mary is explicitly identified as a “virgin” (parthenos, v. 27), a fact she confirms in v. 34. 2. Verse 35 clearly attributes the conception to the work of the Holy Spirit. 3. The terms translated “come upon” and “overshadow” (v. 35) are not euphemisms for sexual relations. They are simply figurative expressions for divine intervention by which God will supercede the natural order of things. 4. For the term “overshadow,” see Ex. 40:35; Psm. 91:4; 140:7; Mt. 17:5; Mk. 9:7; Lk. 9:34 (cf. also Gen. 1:2). The emphasis is on the powerful creative presence of the Spirit in bringing to pass the conception of the man Jesus.

Sam Storms

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Semi-Freddo Di Mandorle

January 26, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Swiss	A, Year, At, Ballymaloe	20	servings

INGREDIENTS

100	g	Caster sugar
100	g	Unskinned almonds
500	ml	Double cream
100	g	Caster sugar
5		Free-range eggs; separated
55	g	Caster sugar
		Extra praline –
115	g	Caster sugar
115	g	Unskinned almonds

INSTRUCTIONS

PRALINE
DECORATION
First make the praline. Put the sugar and unskinned almonds into a
heavy-based saut. pan over a low heat until the sugar gradually melts and
turns to a rich caramel colour. Do not stir. When the sugar has caramelized
and not before, carefully rotate the pan until the nuts are all covered
with caramel. When the nuts go 'pop' pour the praline on to a slightly
oiled Swiss roll tin or oiled marble slab. Leave to get quite cold. When
the praline is quite hard, crush in a food processor or with a rolling pin.
The texture should be quite coarse and gritty.
Meanwhile whisk the chilled cream with the sugar until softly whipped.
Cover and keep in the refrigerator until needed. Whisk the egg yolks with
the sugar until light and fluffy, then fold in the whipped cream very
delicately. Fold the crushed praline into the mousse. Whisk the egg whites
stiffly and fold gently little by little into the mixture. Divide between
two loaf tins lined with cling film, cover and freeze for a minimum of 3
hours or a maximum of one month.
Meanwhile make some more praline as before, grind coarsely and set aside.
To serve, cut the Semi-Freddo into slices no more than 1cm thick, sprinkle
a layer of finely crushed praline over each slice. Serve immediately on
chilled plates.
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