God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Those who have reservations about equating immediate post-sermonic calls for physical response (initiated by a planed appeal for such) with following the will of God desire strong biblical rationale before they can approve it. Baptism, incorporation into a believing group, regular worship and fellowship with other believers, and day-by-day pursuit of holiness and acts of Christian love – all these have the character of confessing Christ before men and are specifically commended, as well as notably exemplified, in Scripture. Where is either the mandate or example of the engineered call to “come to the front” stated as an act of obedience to God's call to repentance? When walking down an aisle is tantamount to following Christ and professing Him before men, the biblical idea of godliness has vanished. The system that relies on the altar call encourages these perversions.
Thomas Nettles
Clafoutis (Cherry Flan with Ice-Cream and Pralin, Jura)
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Fruits, Dairy, Eggs, Grains
Swiss
Desserts, Fruits, Swiss
4
Servings
INGREDIENTS
300
g
Cherries
1 1/2
dl
Milk; (1)
1 1/2
dl
Milk; (2)
2
tb
Kirsch
4
Egg yolks
80
g
Granulated sugar
2
dl
Whipping cream
4
tb
Granulated sugar
4
tb
Ground almonds
700
g
Cherries
50
g
Granulated sugar
2
dl
Milk
2
tb
Sifted flour
100
g
Curd cheese
1 1/2
Vanilla beans seeds scraped
2
Eggs
3
tb
Kirsch
10
g
Butter
Confectioner's sugar
INSTRUCTIONS
CHERRY ICE-CREAM
PRALIN
FLAN
DUST
Clafoutis, Cherry Flan with Cherry Ice-Cream and Pralin (Jura)
Units: 300 g = 10.75 oz; 80 g = 2.75 oz; 2 dl = 7/8 cup; 700 g = 1 1/2 lb;
50 g = 1.75 oz; 1 1/2 dl = 5/8 cup
Ice-Cream
Wash and pit the cherries. Puree in a blender with milk (1). Rub through a
sieve.
Bring milk (2) and cream to a boil.
In a bowl combine eggs and sugar. Beat until light and lemon-colored.
Gradually stir in the hot liquid.
Return to saucepan. Beat over low heat until it thickens. Do not boil ! Let
cool.
Blend with pureed cherries. Freeze.
Pralin
Rinse a stainless steel or marble surface with cold water.
Caramelize sugar in a small saucepan. Add the almonds and stir well.
Turn the pralin onto the cold surface and let cool. Chop finely with a
knife.
Flan
Preheat oven to 180 oC (356 oF).
Wash and pit the cherries. Transfer to a mixing bowl. Stir in sugar, milk,
flour, cream, curd and vanilla seeds.
Beat the eggs and add to mixture. Stir in the kirsch.
Butter <servings> small gratin dishes. Fill with the mixture.
Bake for 25 minutes or until golden brown.
Finish
Scoop the ice-cream with two hot tablespoons and place in center of the
flan. Dust with confectioner's sugar and sprinkle with pralin.
Peter Buehrer, The New Swiss Cuisine, Medon Verlag, ISBN 3-906994-06-6
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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