大學研究 - 94%中學生上課中使用手機

根據以色列海法大學一項研究,
有 94% 以色列中學生
於課堂上用電話使用社交網站.

他們也同時聽音樂, 玩網上遊戲,
收發短訊及圖片, 在臉書上讚好等

95% 學生於課堂上拍攝, 錄音或錄影,
卻是與上課無關,
95% 收發短訊電郵,
93% 聽音樂,
甚至有 91% 曾接聽電話.

平均 60% 使用於堂上電話.

有一位學生說道 : 任何時候,
總有一位同學在使用電話.

只有 4% 從沒有在課堂上用電話.

研究亦指出, 堂上使用電話程度,
與教師的紀律管理手法有關 :
老師要求嚴格, 比起寬鬆的老師,
反有更多學生於堂上用電話.

此外, 第10班 (中四) 學生比第12班 (中六)
更喜歡堂上使用電話.

JERUSALEM POST
http://www.jpost.com/NationalNews/Article.aspx?id=297313

伯利恆的士兵 - 1994

攝於 1994 年聖誕節

伯利恆仍是由以色列管理

幾個以色列士兵

在馬槽廣場附近坐著

看似十分寧靜

他們手中的 M16 步槍

卻是已經上了瞠

聖城 - 耶路撒冷的天空

優酷 : http://v.youku.com/v_show/id_XMzc5OTE3MTY0.html

伯利恆 - 百年照片

主誕堂及馬槽廣場
圖左為墓地

約攝於 1898 年  

攝於 20 年後, 約 1918 年 
英國從奧圖曼帝國接管巴勒斯坦地, 

可見墓地已建有圍牆保護.  

猶太曆十月 - 提別月 (二)

提別月是猶太曆的第十個月,
在列王紀下第二十五章, 提及聖城被圍困 : 


1 西底家背叛巴比倫王。
   他作王第九年、十月初十日、
   巴比倫王尼布甲尼撒
   率領全軍來攻擊耶路撒冷、
   對城安營、四圍築壘攻城。
2 於是城被圍困、直到西底家王十一年。

對於這段艱苦被管教的日子, 
猶太人在提別月初十日禁食一天, 以作紀念. 

猶太曆 5773 年10月10日 即 2012 年 12 月 23 日.  

猶太曆十月 - 提別月 (一)

提別月是猶太曆的第十個月, 
以斯帖在這個月被引進王宮

帖 2:16 亞哈隨魯王第七年十月、就是提別月、以斯帖被引入宮見王‧

八天的光明節, 自上月二十五日, 至本月月初結束. 

猶太人在西牆為"防衛之柱" 行動禱告

Western Wall prayers during "Pillar of Defense" operation

JPOST TV 
http://www.youtube.com/watch?v=XmUaR8HA2xc&feature=g-user

猶太曆九月 - 基斯流月 (三) 修殿節 / 光明節 MIND MAP

一位猶太人在微博上的分享 : 

聖誕節快到了，但是猶太人不過聖誕節，
我們過光明節（哈努卡節或者淨殿節），
那麼猶太人怎麼過光明節，
我們為什麼有光明節的傳統？

請參考下面的思維導圖，全部知識一目了然。
希望可以幫助人們瞭解猶太人的光明節。

圖片下載   http://t.cn/ScwmV9

猶太曆九月 - 基斯流月 (二)

在新約約翰福音 10:22 中, 曾經提及修殿節.

修殿節有稱為光明節, 也有以音譯為哈努卡節.

這節日源於兩約時期, 一段猶太人起義的歷史,
每年的猶太曆九月, 即基斯流月的二十五日開始, 連續八天,
猶太人燃點一個九個燈頭的燭台, 有別於出埃及記所提及的金燈臺. 
以記紀念於主前165 年的歷史.

舊約對歷史的記載, 止於以斯拉記, 尼希米記和以斯帖記,

接著的日子, 希臘興起, 統治猶太及其周邊的地方,
同時亦藉文化, 影響他們統治之處.

主前 323 年, 亞歷山大大帝去世, 他建立的帝國分裂, 並且落入他四位將領手中.
新的統治者逼迫猶太人的信仰, 並刻意褻瀆聖殿, 引起他們群起反抗. 

公元前 165 年, 哈斯蒙尼家族起義, 三兒子瑪喀比戰勝敵人, 奪回耶路撒冷和聖殿. 

當時餘下本只可足夠一天的橄欖油, 
奇蹟地, 竟然在聖殿中燃點了八天, 以致有時間製造新的橄欖油.

自此, 光明節成為猶太人的節期. 

參考網站 CHABAD.ORG 
http://www.chabad.org/holidays/chanukah/article_cdo/aid/102978/jewish/The-Story-of-Chanukah.htm

以色列天氣 - 雷暴及驟雨

以色列自週五早上, 由北面至南部, 
均出現零散雷暴及驟雨, 氣溫亦持續下降.

氣象部門估計, 東面及南面的旱谷會出現水浸.  
週六雨勢會稍為緩和, 週日則會轉強.  

耶路撒冷郵報 http://www.jpost.com/NationalNews/Article.aspx?id=293174



Rain falls from North to Negev; heavy thunder in TA

Rain fell from the North to the Negev on Friday morning with scattered showers and isolated thunderstorms forecasted to continue throughout the day.

The thunder and lighting experienced in the North and in Tel Aviv beginning on Thursday afternoon continued overnight and into Friday morning. Temperatures continued to drop throughout the country.

The Israel Meteorological Service warned of possible flash floods in eastern and southern wadis on Friday.

The rains were expected to weaken on Friday night and only isolated showers were forecast for Saturday with a slight rise in temperatures.

The rain is expected to strengthen again on Sunday throughout the country.

猶太曆九月 - 基斯流月 (一)

今天已經進入基斯流月, 是猶太曆九月, 曾經在舊約聖經中, 提及這月份的有 : 


尼希米記 1 章 - 尼希米在書珊地宮中聽聞回歸的猶太人在耶路撒冷的困境

撒迦利亞書  7 章 - 神的說話臨到先知撒迦利亞

以斯拉記 10 章 - 以斯拉面對猶太人娶外邦女子的問題

耶利米書 36 章 - 猶大約雅敬王五年, 眾民上耶路撒冷禁食, 王燒毀耶利米的書卷

哈該書 2 章 - 先知哈該得著神對以色列眾民, 呼籲歸回的信息

聖墓堂戶口遭凍結

聖墓堂銀行戶口因水費爭執遭凍結 

過去數十年來, 耶路撒冷各位任市政府均豁免聖墓堂繳納水費, 
這幾年起, 新的水務公司, 要求支付過去15年的有關費用, 
累積達港幣兩千萬元.

兩個星期前, 聖墓堂的銀行戶口被凍結, 
影響教會不能支付各項費用及員工薪金等.

管理人員計劃把聖墓堂關閉, 以表示抗議. 
因聖墓堂每年吸引一百萬人參觀, 此事引起以色列旅遊局的關注, 
並願意居中調解.


HAARETZ 
http://www.haaretz.com/news/national/holy-sepulchre-bank-account-blocked-over-water-bill-1.474045

貝爾福宣言 - 現代以色列的出生

英國外務大臣貝爾福, 於 1917 年 11 月 2 日, 代表英國政府
向一位猶太領袖發出的一封信件. 

簡短的函件中, 表明英國同意成立一個猶太人的家園, 
這文件可稱為近代以色列立國的出生證件. 

1925年, 貝爾福為耶路撒冷大學主持奠基儀式. 

內文如下 : 

******************

外務部
1917年11月2日

親愛的羅斯柴爾德勛爵，

我很榮幸能代表英皇陛下政府向您傳達，
下面有關同情猶太錫安主義者的宣言，已經呈交內閣，
並已得到了內閣的支持。

「英皇陛下政府贊成猶太人在巴勒斯坦建立一個民族之家，
並會盡力促成此目標的實現。
但要明確說明的是，不得傷害已經存在於巴勒斯坦的
非猶太民族的公民和宗教權利，
以及猶太人在其他國家享有的各項權利和政治地位。」

若您能把宣言的內容轉送到錫安主義聯盟，我將感到十分欣喜。

亞瑟．詹姆士．貝爾福謹啟

*********************


原文 : 

His Majesty's government 
view with favour the establishment in Palestine 
of a national home for the Jewish people, 
and will use their best endeavours 
to facilitate the achievement of this object, 
it being clearly understood that nothing shall be done 
which may prejudice the civil and religious rights 
of existing non-Jewish communities in Palestine, 
or the rights and political status 
enjoyed by Jews in any other country.

wikipedia http://zh.wikipedia.org/wiki/%E8%B4%9D%E5%B0%94%E7%A6%8F%E5%AE%A3%E8%A8%80

鴿子翅膀 - 非洲猶太人回國

以色列政府自2011年11月起, 推行稱為"鴿子翅膀"計劃, 
把8000位滯留非洲的猶太人接回國內.

29/10 星期一早上,  237位猶太人由埃塞俄比亞乘包機
到達以色列的特拉維夫, 是兩年多以來最大批的回國的一群. 


耶路撒冷郵報  http://www.jpost.com/JewishWorld/JewishFeatures/Article.aspx?id=289747





237 Jews land in Tel Aviv from Addis Ababa, 
part of an operation that will bring the last of Ethiopia's Jews to Israel.


GONDAR – “I have waited for this happy moment for eight years,” says Fasil Yehunye as he helps his family pack their meager belongings in their crowded one-room abode just prior to emigrating from Gondar, Ethiopia, to Israel.

Yehunye was one of 237 Jews who landed Monday morning in Tel Aviv on a special charter flight from Addis Ababa, part of an operation called “Wings of the Dove,” billed as finally bringing to Israel the very last remnant of the Jews in Ethiopia.

This was the largest single group of immigrants to land in Israel in the last two years, following a government decision in November 2010 to authorize the aliya of the almost 8,000 Jews left in the African country.

The Jewish Agency was tasked with carrying out the government’s decree and senior Jewish Agency official Asher Fentahun Seyum was sent in to do the job. Seyum went to work with energy and skill and in less than two years set up an operation that brought 6,000 Gondar Jews to Israel.

Seyum pledges to “close shop” when the remaining 1,800 left in Gondar are settled in Israel – within a year.

The vexed question of what to do with thousands of others who consider themselves Jews but were not on the government list, remains unanswered.

This reporter, who was brought to Gondar to meet some of the olim as they prepared to leave Ethiopia, was dismayed at their appalling living conditions.

Yehunye, 38; his wife, Femiz; and their five children were housed in a single room in a mud hut. Cooking was done outside on open wood fires and there was no evidence of sanitary facilities.

Their son Getaheh, 17, told me that the family had left their village eight years before and eked out a meager existence, helped by food handouts from the Jewish Agency, Keren Yedidut and other charities.

However, their educational and religious needs were supported by a school and community center set up by the Jewish Agency. The potential immigrants had to make their own accommodation arrangements, as there was no central housing facility.

The contrast between the demeanor and outward appearance of the immigrants in their Gondar hovels and on their arrival in Israel was striking. In Gondar, their clothing was poor and often torn; some went barefoot or else wore cheap plastic footwear. In readiness for their move to Israel, they dressed themselves in Shabbat finery and they seemed more cheerful, if a little apprehensive at the sounds and sights of modern Israel, compared to decrepit Gondar.

Moshe Bahta, director of the Ibim absorption center where the new immigrants will be housed for the next two years, noted that their homes were going to be much more comfortable than in Gondar, with several rooms for each family and health, educational and social facilities on hand.

Ibim is close to Sderot and well within the range of rockets and mortars from Gaza. However, Bahta said none of the immigrants were fazed when he explained the safety procedures to be followed when “Color Red” announcements and sirens warn of an impending rocket attack.

拉結忌日

拉結忌日為猶太曆第八個月瑪西班月初十一日
今年為 27/10, 估計有十二萬人
於 25-28/10 期間, 到耶路撒冷和伯利恆路上的拉結墓紀念她.

見耶路撒冷郵報  
http://www.jpost.com/JewishWorld/JewishNews/Article.aspx?id=288296


見歷史照片
http://arthur-post.blogspot.hk/2011/11/blog-post_08.html

作總理的難題

以色列前總理奧爾默特, 於2007接受中國記者訪問中, 
提及最困難的問題 : 

...
...

阮次山：我想問您一個問題，以您的觀點，
在嘗試解決哪一個問題時最困難？ 

奧爾默特：關於我自己的？ 

阮次山：是。 

奧爾默特：有一個關於我們的笑話，
溫家寶是13億中國人的總理，這是一件極吃力的工作。
因為這是個龐大的國家，是個大陸，極大。

我是個7百萬人的總理，但每個以色列人都認為自己是總理。

你可想象當“7百萬總理”的總理是多麽吃力，
這可能就是最困難的工作。


http://data.book.hexun.com.tw/chapter-4297-3-22.shtml

第二逾越 - 二月十四日

民數記 9章 1-14節

以色列人出埃及地以後、第二年正月、
耶和華在西乃的曠野吩咐摩西說、
以色列人應當在所定的日期守逾越節、
就是本月十四日黃昏的時候、你們要在所定的日期守這節、
要按這節的律例典章而守。
於是摩西吩咐以色列人守逾越節。

他們就在西乃的曠野、正月十四日黃昏的時候、守逾越節．
凡耶和華所吩咐摩西的、以色列人都照樣行了。

有幾個人因死屍而不潔淨、不能在那日守逾越節．
當日他們到摩西亞倫面前、
說、我們雖因死屍而不潔淨、為何被阻止不得同以色列人、
在所定的日期獻耶和華的供物呢。
摩西對他們說、你們暫且等候、我可以去聽耶和華指着你們是怎樣吩咐的。

耶和華對摩西說、
你曉諭以色列人說、你們和你們後代中、
若有人因死屍而不潔淨、或在遠方行路、還要向耶和華守逾越節。
他們要在二月十四日、黃昏的時候、守逾越節、
要用無酵餅與苦菜、和逾越節的羊羔同喫。
一點不可留到早晨、羊羔的骨頭一根也不可折斷．他們要照逾越節的一切律例而守。

那潔淨而不行路的人、若推辭不守逾越節、那人要從民中剪除、
因為他在所定的日期不獻耶和華的供物、應該擔當他的罪。

若有外人寄居在你們中間、願意向耶和華守逾越節、
他要照逾越節的律例典章行、不管是寄居的、是本地人、同歸一例。

逾越 - 影子表演

優酷 http://player.youku.com/player.php/sid/XMzc4NTE1NDY4/v.swf

逾越節的祝福

七萬猶太人於今年逾越節期間齊集西牆, 
接受拉比的節日祝福. 

西牆位於聖殿山旁, 是個公開露天的敬拜禱告中心. 

自聖殿被毀以後, 猶太人一直尋求在最接近聖殿
原址的地方聚會.

猶太人於傳統節日, 均在西牆廣場聚集.


耶路撒冷郵報 http://www.jpost.com/JewishWorld/JewishNews/Article.aspx?id=265365

MIDNIGHT ESCAPE

Passover Music Video 
"Midnight Escape"

YOUTUBE : http://youtu.be/u0UN_06tess

如何守無酵節 ?

逾越節期間, 猶太人要守無酵節 : 


出埃及記 12:18-20 

從正月十四日晚上、直到二十一日晚上、你們要喫無酵餅。
在你們各家中、七日之內不可有酵、因為凡喫有酵之物的、
無論是寄居的、是本地的、必從以色列的會中剪除。
有酵的物、你們都不可喫、在你們一切住處要喫無酵餅。


為了絕對遵守這例, 猶太人想出一個特別的方法, 
肯定四境之內, 必定無酵, 
你要看看嗎 ? 

試試進入這連結 : 

http://www.chabadhongkong.org/templates/articlecco_cdo/aid/1168367/jewish/Mechirat-Chametz-Form.htm

製造無酵餅

正統的猶太教派正在忙碌的預備逾越節無酵餅.

麥子先要儲存一年, 然後磨成麵粉.

把麵粉倒進大的容器, 並且壓出寬闊, 如紙的薄片.

於薄片中打孔, 可防止無酵餅於烤爐中脹起.

用機器切成方型, 送入烤爐.

出品經檢查之後, 包裝便可完成.


耶路撒冷郵報 http://www.jpost.com/JewishWorld/JewishFeatures/Article.aspx?id=264338

Haredi (ultra-Orthodox) men in Jerusalem were busy this week

preparing matza for the Passover holiday.

Dozens of men at the Beit Israel factory in Mea Shearim were involved in the process,

which begins with the use of large machinery to grind wheat.

The wheat is harvested and stored for one year,

and then the ground wheat is turned into dough,

which is used to make the unleavened bread.

Workers feed the dough into vast processors.

Moments later, broad, paper-thin sheets of dough emerge on conveyor belts.

The sheets are perforated in order to prevent the dough from rising,

then cut into individual squares.

Minutes later, the crispy crackers emerge from the ovens, where they cool down,

undergo inspection  and are then packed into cartons.

特拉維夫馬拉松

星期五早上, 25 000 人參予特拉維夫的馬拉松比賽, 

沿途有10 萬人觀看.

肯雅的選手以 2;15:15 打破最佳時間, 嬴得 10 000 元獎金.

醫護人員不需要一同陪跑, 卻以單車及攝位車(Segways)代步, 

以協助照顧需要的跑手.  

耶路撒冷郵報 http://www.jpost.com/NationalNews/Article.aspx?id=264106

五個逾越節的雞蛋食譜

Top 5 egg recipes for Passover

By LAURA FRANKEL 03/29/2012

Chef Laura Frankel is Executive Chef for Spertus Kosher Catering 

and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.

耶路撒冷郵報 http://www.jpost.com/FoodIndex/Article.aspx?id=263927

雞蛋是一種變化多端的食材, 能配合不同的味道和不同的烹調方法. 

雞蛋也是逾越節食物的主要部份. 以下介紹五個簡易而受歡迎的食譜, 首要的原則是揀選最新鮮的雞蛋.  

Eggs are one of most versatile ingredients in the kitchen. From savory to sweet, eggs are not only an essential ingredient in baked goods, custards and sauces, but also play the starring role in many dishes.

Eggs take on a whole new importance during Passover. They seem to be in every dish, and lots of them.

I think it's essential to have a game plan for the holiday and a slew of egg dishes in your repertoire. Here are some of my favorite recipes for the holiday and every day. 

They are simple and crowd pleasing. 

Be sure to choose the freshest eggs possible. Check not only to make sure the eggs are not broken or cracked, but also to be sure the eggs are fresh.

1.Hard-boiled beauties

The perfect had boiled egg has a soft, creamy orange-yellow yolk and a tender white. 

Over-cooked hard boiled eggs have tough whites with crumbling yellow-greenish yolks that are foul smelling and impossible to work with. 

The secret to a perfect hard-boiled egg is perfect timing. I recommend starting with room temperature eggs. This helps to prevent the shell from cracking and even aids in the cooking. I leave my eggs out overnight or for at least a few hours. Once the eggs are hard boiled, they can be stored, in their shells, in the refrigerator, or peeled and stored in water in the refrigerator.

8 large eggs at room temperature

1. Place the eggs in a small sauce pan and cover with cold water. Heat the pan over medium heat. Once the water has come to a steady boil, turn off the heat and allow the eggs to sit in the hot water for 15 minutes.

2. After 15 minutes, plunge the eggs into cold water and allow them to cool completely. 

3. The cooked eggs can be stored, in their shells, in the refrigerator, for up to 5 days.

2.Deviled eggs

I always have Deviled Eggs for Shabbat lunch. They are satisfying, easy to make and keep my family happy while I am getting the rest of lunch together. My son, Jonah, loves the eggs with spicy aioli and my special addition of finely minced smoked salmon. My Deviled eggs are like a mini-meal and with a salad have been just that in a pinch.

Deviled Eggs start with hard-boiled eggs and creamy aioli (mayonnaise). I prefer homemade aioli. Once you get the hang of it, it's a snap to whip up and then you can control the quality of the  ingredients in the classic French sauce. During Passover, I use a French extra virgin olive oil that is buttery and delicious. All extra virgin olive oils with or without a hechsher are kosher for Passover, so get a good one and enjoy it during and after the holiday.

Spicy-lemon aioli:

3 egg yolks

1 tablespoon water

Several dashes of hot sauce (optional)

3 tablespoons Lemon Juice plus zest of 1 lemon

Salt, pepper 

1 ½ cups best quality extra virgin olive oil

1. Place the egg yolks, water, hot sauce, lemon juice and zest and salt and pepper in the work bowl of a food processor or blender. 

2. With the motor running, drop by drop, add the olive oil until the mixture begins to thicken (you will see it “catch”). Once the aioli has started to thicken, you can add the oil a bit faster.

3.    Store the aioli, covered, in the refrigerator for up to 3-5 days.

For the Deviled Eggs:

8 hard-boiled eggs

3-4 tablespoons homemade or store-bought aioli

1-2 teaspoons prepared horseradish

1 medium shallot, minced

2 ounces Smoked Salmon, minced finely

2 teaspoons chopped flat leaf parsley

2 teaspoons chopped chives

Kosher salt and freshly cracked pepper

1. Cut the eggs in half (I like to cut my eggs in half lengthwise. I think they stand up prettier and then each bite has a bit of filling versus cutting across the egg, which results in at least one bite without filling!) You may need to cut a tiny bit of egg from the end so the “egg cup” stands up.

2. Scoop out the yolks and place in a fine mesh sieve. Rub the yolks through the sieve with your hand. This makes the yolks fluffy and lump free.

3. Place all the ingredients in a mixing bowl and stir to combine. Scoop the filling into a pastry bag fitted with a star tip.

4. Pipe the filling into the “egg cups." Cover with plastic wrap and refrigerate for up to one day before serving.

Suggested garnishes: Additional chives, parsley, sliced truffles, dash of hot sauce, finely minced cooked chicken instead of salmon

3.Perfect poached eggs

Serves 4

Poached eggs are a childhood favorite. My mother always made my brothers and me poached eggs when we were sick and stayed home from school. It was a comforting routine that I wish for as an adult. I love the soft, tender white and creamy warm yolk that was perfect for mopping up with toast. 

My mother used this crazy concocted pan with egg cups that were set into a pan insert. The egg cups held the eggs just barely in the simmering water. Once the eggs were cooked, you could pluck the egg cup out of the insert and invert it over your plate. 

I doubt they still make that pan, and I'm not sure I would want one anyway. The pan had five pieces that all required cleaning and still only made four eggs at a time. With three kids each wanting two eggs, there was some mealtime cleaning in-between batches of eggs.

Here is a simple, no gadget required poached egg technique.

8 eggs

1 teaspoon white vinegar (the vinegar helps the egg white coagulate and tighten making for a tidy looking egg)

Kosher salt and cracked pepper

1. Place a large sauté pan over medium heat. Fill the pan with about 2 inches of water and bring to a simmer.

2. Add the vinegar. Crack the eggs, individually, into small cups or bowls. Each egg needs its own bowl.

3. Gently pour the eggs, one at a time, into the simmering water. Spoon the white over the yolk while the eggs are simmering. 

4. The eggs are done when the white has tightened up, but the yolk is still liquid (about 3-5 minutes). Remove the eggs with a slotted spoon and blot off the excess water on a clean towel.

5. Either serve the eggs immediately or place the eggs in cold water to stop the cooking and to hold them.

6. To reheat poached eggs: place pan of barely simmering water over a burner and transfer the eggs into the water for a few seconds. Blot off the excess water and serve. 

4.Salad with sautéed mushrooms, 

poached egg and shallot vinaigrette

Serves 4

This salad is one of my favorite entrée salads or elegant starter salads. The poached egg adds heartiness and textural interest. The warm yolk mixes with the vinaigrette and makes a savory sauce that coats the lettuce leaves perfectly. I add sautéed mushrooms, but you can add any vegetables you like. 

Extra virgin olive oil

2 cups chopped mushrooms

2 cloves garlic, minced

2 tablespoons chopped parsley

2 teaspoons chopped chives

4 poached eggs

4 cups of favorite salad greens (baby spinach, endive, arugula or your favorite)

1. Heat the olive oil in a large sauté pan over medium high heat. Sauté the mushrooms until they are lightly browned. Add the garlic and fresh herbs and continue sautéing for another 3 minutes until the garlic is very fragrant. 

2. Heat a sauté pan with water over a low heat. Add the poached eggs and gently warm them for a few minutes until the yolks are warm, but still very soft.

3. Season the salad greens with olive oil, salt and pepper. Place the greens on a large platter or individual plates. Divide the mushrooms between the plates, add the poached eggs and drizzle with shallot vinaigrette.

Shallot Vinaigrette:

2 teaspoons honey

3 medium shallots, minced finely

1/3 cup extra virgin olive oil

2 tablespoons red wine vinegar

2 teaspoons fresh lemon juice

Kosher salt and freshly cracked pepper

1. Whisk all of the ingredients together in a small bowl. Season to taste with salt and pepper.

5.Sabayon

This classic French dessert sauce is versatile and can dress up a simple dessert to a VIP level. My favorite summer dessert is berries covered in sabayon and flashed under the broiler until the sabayon is bubbly and lightly browned. 

6 egg yolks 

1 cup champagne or sweet white wine

1/3 cup sugar, plus more to taste 

1 vanilla bean, scraped

1-2 teaspoons freshly squeezed lemon juice

If you want to serve the sabayon warm, make it at the last minute. If you want to glaze the sabayon under the broiler, or make it ahead of time to serve chilled, have ready a large bowl (larger than the one in which you whip the sauce) partly filled with ice water. 

1. Whisk to blend the yolks, wine, sugar and vanilla bean in a stainless-steel bowl. 

2. Rest the bowl in a saucepan over simmering water. Be sure the bowl is not touching the surface of the water or you will have scrambled eggs. 

3. Whisk constantly for five minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. 

4. Taste the sauce — the sabayon should never get so hot that you can't stick your very clean finger in it — and whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. 

5. If you are serving the sabayon hot, spoon the sabayon over berries that are in an oven proof dish. Lightly sprinkle the top with sugar and place the dish under the broiler until the sabayon is lightly browned and bubbly. 

6. If serving chilled, place the sabayon bowl over a larger bowl filled with ice water and whisk the sabayon until it has cooled completely. Store, the sabayon, covered, in the refrigerator for up to 3 days.