God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
The size of the crowd rather than the depth of the heart determined success. If the crowd was large then surely God was blessing the ministry. Churches were built by demographic studies, professional strategists, marketing research, meeting “felt needs” and sermons consistent with these techniques. We were told that preaching was out, relevance was in. Doctrine didn’t matter nearly as much as innovation. If it wasn’t “cutting edge” and consumer friendly it was doomed. The mention of sin, salvation and sanctification were taboo and replaced by Starbucks, strategy and sensitivity.
THE SAUCE
THE CHEESECAKES
FINISHING
For The Sauce Preheat the oven to 350 degrees. Crack the crab and remove
the meat from the shells. Cover and chill the meat until ready to use.
Place the crab shells in a roasting pan and roast until aromatic. About 20
minutes. Transfer the shells to a heavy, large saucepan. Mix in the water,
wine, onion, carrots, garlic, tomato paste and bouquet garnish and bring to
a boil. Reduce heat and simmer until the liquid is reduced to 1/2 cup,
stirring occasionally, about 1 1/2 hours. Strain. Add the cream to the
cooking liquid and simmer until reduced to 3/4 cup, stirring occasionally,
about 10 minutes. (Sauce can be prepared to this point up to 1 day ahead).
Cover and chill.
For The Cheesecakes Butter four 2/3 cup souffle dishes. Using an electric
mixer, beat the cream cheese in a medium bowl until fluffy. Beat in the
eggs. Mix in the shallots, tomato, garlic, dill and lemon juice. Stir in
the crab meat. Season to taste with salt, pepper and cayenne. Divide the
mixture between the dishes. Bake until the centers are set, about 30
minutes. Cool slightly.
To Finish Run a sharp knife around the sides of the cups to loosen the
cheesecakes. Invert 1 onto each plate. Bring the sauce to a simmer.
Gradually add the butter and whisk until melted. Season to taste with salt,
pepper and cayenne. Spoon the sauce over the cheesecakes. Garnish with
caviar if desired.
Recipe by: Bon Appetit RSVP
Posted to MC-Recipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr
29, 1998
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