The Cross & Cleaver. Where Heaven Meets Earth
Introductions all around.
Andy Rooney in his book “Common Nonsense,” in the section about food, writes that: “If the waitress says, “My name is Linda” I want to leave. I am not interested in Linda’s name.”
I am quite the opposite. I enjoy the introductions, the names, the small chit-chats, the “setting of the stage” if you will. There is often a reminder of what the special is, what the kitchen run out of, and what is the most popular dish on the menu. You might learn that some award-winning chef is going to prepare your meal, or that the restaurant has been featured in some magazine or TV programme. Like an invitation to a dinner with people you do not know. There will likely be round-table introductions. The host will probably tell us what we are going to eat. Perhaps how the dinner came together in the first place.
Worship service is quite similar. The ushers might help you with seating, and you will find out the names of worship leadership and a theme around which the community gathered. This you can hear from the pulpit, or you can read it in the bulletin. Or both. There will likely be announcements allowing you to feel more “at home” knowing the community’s hopes, dreams, plans and, perhaps, the financial situation. You might find out that a renown preacher is a guest that day.
I am aware that, unless you become a regular restaurant patron or church participant, most of it will not be remembered. Not by you and not by those you encounter. Yet – in my opinion, those opening moments are extremely important, and we ought to pay attention to them. Like the first notes coming out of a piano, like the first sip and first mouthful. They can affect the overall experience.
I like to think of church service announcements, call to worship and lighting of the candle as “mood setting.” Gathering us to attention and directing our thought process. The same way the first moments in a restaurant can already get our imagination and gastric juices going with the sounds, sights and smells of food being prepared and brought to nearby tables. Appetiser is supposed to only enhance that which is already happening.
When I prepare a dinner, I want the diners to know what they might be in for. I want the table setting, the aroma coming from the kitchen and the way appetiser looks and tastes to be a tangible, yet spiritual, beginning of an adventure that is sharing a meal. It is no different when I prepare worship service. I want the opening words and the first hymn to set the stage for the exploration of God’s presence, God’s love, and God’s plan for us.
For the next several articles, the recipes will evolve around one of my favourite ingredients – citrus fruits. Let’s begin.
Appetiser:
On individual plates lay flat several slices of prosciutto or smoked salmon. You can get them in most stores. Not the cheapest suggestion, I know.
On top of those slices arrange several half-segments of pink grapefruit, and sweet orange. Fresh is better as canned will be too sweet. Scatter a tablespoon of capers on top of salmon or pistachios on top of prosciutto.
Drizzle over with a dressing of ¼ cup fresh lemon juice, 1 teaspoon Dijon mustard (can be with peppercorns), ¼ cup extra-virgin olive oil, season to taste with salt and pepper. Combine everything in a jar with a tight-fitting lid and shake to mix. Taste. Add a drizzle of honey if you want to reduce tartness.
Serve with crusty bread to mop up the plates.
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