Not exact matches
And on the eve of his death, He sanctified a
cup of
wine as «the new covenant in my blood» (Luke 22:14 - 23).
A United Church of Christ minister confided that he uses grape juice in his
cup while the congregation receives fermented
wine — a deception he feels he can not share with his official board or parishioners, but a necessary one following hospital treatment for alcoholism (his absence was reported
as a hunting trip in Canada).
As we have seen, at their last supper together, he handed his disciples a cup of wine, with the words, «This cup is the new covenant sealed by my blood» (or, as otherwise reported, «This is my blood of the covenant, shed for many.»
As we have seen, at their last supper together, he handed his disciples a
cup of
wine, with the words, «This
cup is the new covenant sealed by my blood» (or,
as otherwise reported, «This is my blood of the covenant, shed for many.»
as otherwise reported, «This is my blood of the covenant, shed for many.»)
These are they who shall be brought nigh to God, In gardens of delight; A crowd of the former And a few of the latter generations; On inwrought couches Reclining on them face to face: Aye - blooming youths go round about to them With goblets and ewers and a
cup of flowing
wine; Their brows ache not from it, nor fails the sense: And with such fruits
as shall please them best, And with flesh of such birds,
as they shall long for: And theirs shall be the Houris, with large dark eyes, Like pearls hidden in their shells, In recompense of their labours past.
just
as the Lord's
cup consists neither of water alone nor of
wine alone but requires both to be intermingled together, so, too, the Lord's body can neither be flour alone nor water alone but requires that both be united and fused together so
as to form the structure of one loaf of bread.
Seeing Jesus
as the «lion of the tribe of Judah,» Cyprian quotes Genesis 49: 11, «He shall wash his raiment in
wine and his robe in the blood of the grape,» and comments that whenever reference is made to the blood of the grape, then «this can signify only that in the Lord's
cup the blood is
wine.»
The fundamental issue at stake is the question
as to whether
wine ought to be present in the
cup, along with water.
And with the
cup, so clear a symbol of his blood in that red
wine, he saw,
as we did, that his life, poured forth, would seal a new commitment, would form upon the altar of God's grace a whole new covenant that would replace the ancient, worn - out slaughter of the animals with one complete and final act, the sacrifice of God's own son to show the world, to show us all the height and depth and majesty, the eternal glory of God's love, which gives itself forever, or until we come, at last, and offer up our own lives in return.
19:30)
As Jesus has just tasted the wine / vinegar which the soldiers have reached up to him, many today see this as the concluding act of Jesus» own Passover: the final fourth cup of win
As Jesus has just tasted the
wine / vinegar which the soldiers have reached up to him, many today see this
as the concluding act of Jesus» own Passover: the final fourth cup of win
as the concluding act of Jesus» own Passover: the final fourth
cup of
wine.
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1
cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason
as above) 2 tablespoons red
wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
3 tablespoons sesame oil 3 tablespoons peanut oil 4 exotic or Japanese eggplants, peeled and diced 2 small green chiles, such
as serrano, seeds and stems removed, chopped 2 onions, coarsely chopped 4 cloves garlic 2 teaspoons chopped ginger 1 teaspoon ground turmeric 1 2 - inch piece lemongrass, including the bulb 1 chicken, cut up 1
cup beer (or substitute water) 1/4
cup dry white
wine 1 tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4 teaspoon ground cardamom 1/8
cup chopped cilantro
The second time I used 1/2
cup of GOOD
wine and really let it reduce, 1/2 TB of lemon juice, 1/2 an onion minced and ACORN squash + I added roasted garlic to the cashew creme (roasted in the hollow of the squash
as it baked).
Rohan Sawyer, RLWC2017 General Manager Commercial and Marketing said: «We are delighted to welcome on board Wolf Blass
as the Official
Wine Partner of the Rugby League World
Cup 2017, a brand that has a rich history supporting marquee sporting events.
Rugby League World
Cup 2017 (RLWC2017) is pleased to announce Wolf Blass
as the Official
Wine Partner of this year's tournament.
I subbed 3/4
cup of vegetable broth and a splash of balsamic vinegar for the white
wine,
as you suggested, and it was so delicious.
INGREDIENTS 1 small onion, chopped 8 oz sliced cremini mushrooms or other mushrooms of your choice 3 cloves garlic, minced 1 tsp dried thyme 2 tbsp olive oil 1
cup Arborio rice 1
cup dry white
wine such
as chardonnay 4
cups beef broth 2
cups of...
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead,
as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1
cup full - bodied red
wine 2
cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1
cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
1 head garlic Extra-virgin olive oil, for drizzling 4 tbsp butter 4 sprigs fresh thyme 2
cups fruity red
wine, such
as Gamay or Barbera Coarse salt 4 lb fresh mussels, scrubbed thoroughly 1/2 flat leaf parsley, chopped
1 1/2 pounds pork belly 2 tablespoons sugar 3 garlic cloves 2 scallions, cut into 2 - inch pieces 3 whole star anise 2 tablespoons dark soy sauce 1 tablespoon soy sauce 1/4
cup Shoaxing cooking
wine 1 1/2
cups pork stock, the liquid from parboiling, or water, plus more
as needed.
extra virgin olive oil, plus more to drizzle 1 yellow onion, chopped 1 small fennel bulb, cored and sliced 3 cloves garlic, chopped sea salt and pepper,
as needed 1 small butternut squash, peeled, seeded and cubed (3
cups) 2 sprigs of rosemary 2 sprigs of thyme 1/2
cup white
wine (or 1/4
cup apple cider vinegar) 1 tsp.
extra virgin olive oil 2 cloves garlic, minced 2
cups Chardonnay
wine 1
cup vegetable broth (low sodium) 1
cup light coconut milk (almond milk will also work) 2
cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1
cup corn kernels (frozen or fresh) 1
cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use
as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.
3/4
cup sliced raw almonds, you can use blanch almonds
as well 1 slice whole wheat bread, chopped 2/3
cup white
wine 1 3/4
cup vegetable stock or water Salt to taste, I used about 2 teaspoons 2 garlic cloves, chopped
Also, though I am a
wine lover, I only had 1/3
cup of the Marsala so used broth
as the other liquid and it turned out well.
1/2
cup olive oil (or other oil) 1/4
cup white
wine vinegar juice of two limes (lemons also work) 2 tablespoons water 1 tablespoon honey 1/2 teaspoon salt (be easy on salt,
as cooked quinoa is already salted)
3 pounds apples, peeled, cored, and chopped 1/2 pound raisins, chopped 1 1/2 quarts
wine vinegar 1
cup sugar 1 tablespoon salt 1 fresh small green chile, such
as serrano, seeds and stem removed, chopped 1 clove garlic, chopped 2 tablespoons fresh ginger, minced
olive oil 1/2 white onion, chopped 4 cloves garlic, minced 3 ribs celery, chopped 2 carrots, chopped * 1 bunch kale, chopped * 2
cups sugar or cheese pumpkin or winter squash, chopped * 6
cups water or vegetable stock * 2 tablespoons butter * 1 shallot, minced * 1
cup dry red
wine * Himalayan or sea salt and black pepper to taste * a little crème fraîche for garnish - optional * minced fresh herbs such
as parsley, dill, and thyme for garnish - optional
1 9 - ounce package refrigerated cheese tortellini, cooked according to package directions 3
cups assorted fresh cut vegetables such
as broccoli florets, yellow squash, colorful bell peppers, red onion, carrots, tomatoes 1 15 - ounce can artichoke hearts, drained 1/4
cup chopped fresh basil leaves 1 12 - ounce can drained Chicken of the Sea (r) Chunk Light Tuna in Spring Water 1
cup light roasted garlic and white
wine dressing Parmesan cheese
1/2
cup quinoa 3
cups green beans (haricots vert) Large handful fresh tarragon, roughly chopped 1/2
cup fresh cherries, pitted and halved A few handfuls roughly chopped marcona almonds (or toasted slivered almonds) 2 - 3 tablespoons extra virgin olive oil 1 tablespoon red or white
wine vinegar Pinch flaky salt, such
as fleur de sel or maldon
Since there's only me to eat it this time, I did leave the pasta out so I could freeze it — pasta will be added individually each time — but when I make it for my minister and his large family (seven children, with number eight due in just a few days), I'll include the pasta (
as well
as red
wine — just a
cup — in place of one can of soup) because there won't be any leftovers, even though I'll triple the recipe
2 tablespoons extra-virgin olive oil 1
cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2
cup dry white
wine, such
as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2
cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
To cook in a slow cooker, add beef, salt and pepper,
as desired, broth, 1
cup wine, onions, garlic and thyme to 4-1/2 to 5-1/2 quart slow cooker.
She has competed in the Pol Roger varsity
wine tasting competition against Edinburgh University,
as well
as the Sciences Po International Tasting, sponsored by Champagne Bollinger, and the Left Bank Bordeaux
Cup.
1 1/2
cups gluten free chicken or vegetable broth (can replace up to 1/2
cup of broth with 1/2
cup white
wine as part of liquid)
1 large onion, sliced 2 tablespoons Dijon mustard 1 tablespoon extra-virgin olive oil 1 tsp kosher salt Crushed black pepper 1 tsp paprika 1 tsp onion powder 1 tsp cumin 6 cloves garlic crushed 1/2 -
cup red
wine 1/2
cup pomegranate juice (such
as Pom) 1
cup ketchup Pomegranate seeds for garnish
The limited - edition red, white and rosé
wines have been produced to celebrate the new relations between leading Bordeaux brand and the 35th America's
Cup as Official
Wine.
1/4 teaspoon corinader seeds 1/4 teaspoon cumin seeds 1
cup Greek yogurt 2 tablespoons chopped fresh cilantro 1tablespoon chopped fresh mint 2 tablespoons extra-virgin olive oil 2 teaspoons white
wine vinegar Juice of 1/2 lemon Kosher salt 3 tablespoons water, or
as needed
2
cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1
cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2
cup dry white
wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4
cups vegetable stock (recommend Imagine No - Chicken broth here) 4
cups water 1
cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such
as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2
cups (dry) whole wheat pasta (such
as ditalini or smallish shells), cooked until al dente
Hoisin sauce 1/2
cup reduced - sodium soy sauce 1/2
cup mashed, cooked sweet potato or canned pumpkin purée 1/4
cup black bean sauce with garlic 2 to 3 tablespoons molasses 1 to 3 tablespoons dark brown sugar 2 teaspoons red
wine vinegar 2 teaspoons toasted (dark) sesame oil 1 teaspoon Chinese chili paste (or to taste) 1 to 2 tablespoons water, or
as needed (optional)
4
cups vegetable stock 5 tablespoons olive oil 1
cup diced onion (more than half a medium - size onion) 1
cup seeded and diced bell pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1
cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4
cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2
cup white
wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2
cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet
as close to 15 inches in diameter
as possible)
ingredients ROASTED RACK OF PORK: 2 tablespoons ground coriander (toasted) 2 tablespoons ground cumin (toasted) 2 tablespoons Kosher salt 1 teaspoon freshly ground black pepper 5 pounds rack of pork (center cut, rack of bones removed to use
as a roasting rack) 2 tablespoons olive oil CHERRY BOURBON SAUCE: 1
cup bourbon 1 orange (juiced, 2 peels reserved) 1/4
cup red
wine vinegar 2 tablespoons granulated sugar 3
cups fresh cherries (pitted) 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper
1 1/4 pounds Chicken Breasts, boneless and skinless Salt and Pepper 3 tablespoons Olive Oil 1/3
cup Flour 2 Eggs 1 Lemon, juiced 4 Sage Leaves 1/2
cup Dry White
Wine (such
as sauvignon blanc) 3/4
cup Chicken Broth 2 tablespoons Butter Additional Lemon Wedges, for garnish
3 cloves garlic, peeled 1 pound boneless skinless chicken breast, tenders removed 1/4
cup cold water 4 tablespoons red
wine vinegar, divided 2 teaspoons Italian Seasoning herb mix 1 teaspoon salt, divided 1/2 loaf hearty farm bread cut into thick slices 1/4
cup best quality extra-virgin olive oil plus more for oiling grill rack 1 teaspoon Dijon mustard 1 large slicing tomato, such
as beefsteak, cut into 1 - inch chunks 1/2 small red onion, thinly sliced 4 ounces Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, cut into cubes 1/2
cup pitted calamata olives 1/2
cup chopped fresh basil
Kale Fried Rice 1 bunch fresh kale 6
cups water 1 teaspoon sea salt 1 tablespoon safflower oil 1 medium onion, chopped 1 jalapeno or Serrano chile pepper, seeded and chopped 2 cloves garlic, finely chopped 2
cups cooked brown rice, such
as basmati or jasmine 2 tablespoons sake or white
wine 2 tablespoons tamari soy sauce 2 teaspoons toasted sesame oil 1 teaspoon pure maple syrup 2 teaspoons toasted sesame seeds
Shrimp Fra Diavolo serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional
as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4
cup dry white
wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes.
Ingredients 1 tablespoon olive oil 1 medium red onion, chopped 3 cloves garlic, smashed 1 teaspoon dried rosemary 1 teaspoon dried thyme Pinch sea salt 1/4
cup tomato paste 1
cup hard cider (may substitute white
wine, beer, or apple cider vinegar), divided 15 ounces cooked white beans 1
cup water, plus more,
as needed Freshly ground black pepper, to taste
1 large bunch or head of kale (about 12 ounces with stems removed) 4 carrots 2 watermelon radishes (about 2 inch diameter) 1/4
cup pumpkin seeds 1/4
cup red
wine vinegar 1/4
cup water 1/4
cup chickpea miso (we use and love South River) The Dressing In a blender combine pumpkin seeds, vinegar, water and miso and blend until smooth, scraping down the sides
as necessary.
Octopus 2
cups full - bodied red
wine, such
as Chianti or Sangiovese 1/2
cup finely chopped onion 1/4
cup finely chopped carrot 1/4
cup finely chopped celery 2 sprigs fresh thyme 1 bay leaf 4 cloves unpeeled garlic, crushed 3 tablespoons extra-virgin olive oil lime, juiced Salad: 3/4
cup extra-virgin olive oil 1/2
cup red
wine vinegar 2 limes, juiced bunch mint, stems removed, leaves torn into pieces 1/2
cup chopped green olives, preferably Cerignola (available at specialty olive bars) Sea salt and freshly ground black pepper 2 endives with core removed, julienned 3
cups julienned radicchio leaves 2
cups cooked chickpeas or gigante beans
The family - owned company Baron Philippe de Rothschild and Ryder
Cup Europe have formally announced Mouton Cadet
as Official
Wine of The 2018 Ryder
Cup.
4 (5 - ounce) red snapper fillets or 4 (8 - ounce) cod or halibut fillets 2 teaspoons fresh lemon juice Coarse smoked kosher salt Freshly ground black pepper Ground cayenne chile 1 teaspoon ground allspice 2 tablespoons vegetable oil 1/2
cup finely chopped sweet bell pepper 1/2
cup finely chopped red onion 1 Scotch Bonnet chile, seeded and finely diced 1/2
cup dry white
wine 1 tablespoon minced fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon ground cayenne pepper 1 teaspoon hot pepper sauce such
as Walkerswood Jamaican Scotch Bonnet Pepper Sauce 2
cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for serving
Speaking of the partnership with The Ryder
Cup, grandson of the Baron, Philippe Sereys de Rothschild, who joined the two captains at the 2018 One Year to Go Celebrations, said «I am delighted that Mouton Cadet will be served
as Official
Wine at The 2018 Ryder
Cup.