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May 8, 2013

Jews and Christians

I have spent much of my adult life working to bring Jews and Christians together. In particular, I have tried to explain to fellow Jews that traditional Christians are our best friends in the world today. 

Moreover, I believe that America’s founders, virtually every one a Christian, developed the best value system ever applied to a society. And they did so by basing their Christianity on the moral ideals of the Hebrew Bible — the inscription on the Liberty Bell is from the Torah — and by universalizing those values. What are known as Judeo-Christian values became America’s core values and formed the finest country ever made.

Nevertheless, while there is such a thing as Judeo-Christian values, no one speaks of “Judeo-Christian theology.” Judaism and Christianity differ theologically — primarily around the identity of Jesus of Nazareth — and that is what nearly everyone who thinks about Christian-Jewish differences thinks about.

But there are other differences between Christians/Christianity and Jews/Judaism that are not all related to Jesus, and that can help explain Jews and Christians to each other. 

Here are some that I have to come to identify after a lifetime in Judaism and decades immersed in the lives of faithful Christians. They are written solely in order to help Jews and Christians better understand one another.

1. The most obvious and perhaps most important difference concerns how an individual attains what Christianity refers to as salvation, or what Judaism calls the rewards of the hereafter. Judaism believes that the only way to achieve heavenly reward is through good works, while traditional Christian teaching is that it is only attained through faith (in Jesus). One ramification of this difference is that all Jews, including the most ultra-Orthodox, believe that anyone who lives a moral life — no matter what his faith or lack of faith — has “a portion in the world to come.” 

It is important to add that good and faithful Christians also teach that “faith without works is dead” (James 2:26):  The only way to show that one has faith is through works.

It also important to add that this Christian belief has also led to positive as well as negative consequences. Among the former, it has animated innumerable idealistic Christians to go to the poorest places on earth and serve people there. The great Dr. Albert Schweitzer, who devoted his life to being a medical missionary in Africa, was such an example.

2. Judaism allows for divorce much more readily than either Catholicism — which never does — or traditional Protestantism, which rarely does. (The one exception within Judaism is the case of the agunah, the woman whose husband refuses to grant a religious divorce, and who, even under physical, moral and social duress, refuses to do so.) While Judaism does teach that “God hates divorce” (Malachi 2:16), neither God nor Judaism demands that people live in marital misery until death.

3. Christians tend to place greater emphasis on sins of thought than does Judaism. The best-known example concerns lust. As Jesus says in Matthew, “I tell you that anyone who looks at a woman lustfully has already committed adultery with her in his heart.” Judaism has no such normative teaching. 

It is true that the 10th Commandment prohibits coveting whatever belongs to one’s neighbor. But prohibitions on thoughts are rare within Judaism and the 10th Commandment only prohibits coveting — which means desiring to steal. It does not cover lust or any other thought. 

4. Many Protestant Christians believe that all sins are equal in God’s eyes. I have asked such Christians on my radio show if they think that God deems murder and taking a stapler from work equally wrong, and they have answered in the affirmative. “All sin is rebellion against God,” they tell me, and while we humans must judge and punish some sins as more serious than others, God does not.

5. Many Catholic and Protestant Christians — whether traditional or liberal in their theology and politics — believe that it is their Christian duty to forgive all sinners of all sins whether or not the sinner repents and no matter who the sinner hurts. Thus, the pastor at a church attended by President Bill Clinton while he was president admonished his congregants to forgive Timothy McVeigh, the American terrorist who murdered 168 people in Oklahoma City.

6. Most believing Christians have a more personal relationship with God/Jesus than most religious Jews have with God. Christians regularly speak about their love for God, whereas Jews are far more comfortable with expressing their love for Judaism (Christians rarely speak of loving Christianity).

7. With regard to prayer, Jews almost exclusively rely on reciting prayers written for them, and Christians rely more on spontaneous prayer. 

8. Christians tend to accept suffering with fewer complaints in general and fewer complaints against God. Christians tend to view their suffering as little compared to the suffering of Christ, or even as being Christ-like. Jews tend to regard suffering as a flaw in God’s order that must be alleviated. 

Committed Christians and committed Jews have much to teach, and much to learn from, one another. And in America, thank God, we are truly free to do so.


Dennis Prager is a nationally syndicated radio talk show host (AM 870 in Los Angeles) and founder of PragerUniversity.com. His latest book is the New York Times best-seller “Still the Best Hope: Why the World Needs American Values to Triumph” (HarperCollins, 2012).

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Shavuot inspires dairy recipes

Shavuot celebrates the receiving of the Ten Commandments and the arrival of the spring harvest. But, for food lovers, it is noted for the array of dairy foods that are served — delicious combinations of cheese, sour cream, milk and eggs. Also in abundance are “stuffed” foods, such as blintzes with cheese fillings.

For this holiday, I have experimented with dairy ingredients and come up with some unusual results.

Using my favorite recipe for Classic Blintzes, I have developed two new variations. One is a spectacular appetizer — Lox and Cream Cheese Pinwheels, garnished with salmon caviar. They’re great for entertaining at Shavuot or any time. And once you’ve tried this combination, you’ll think twice before serving simple bagels and lox.

The same blintz recipe serves as an “envelope” for a vegetable filling, symbolic of the spring harvest. The vegetables are quickly sautéed and stuffed into the crisply browned blintzes. (I make the classic cheese-filled version as well.)

Borscht is made with fresh beets and carrots, both members of the root-vegetable family, and they taste most harmonious in this rich soup. Fresh ginger offsets the sweetness, and the sour cream garnish adds mellowness with a little tang. Be sure to accompany it with a corn rye bread and sweet butter.

A flavor surprise comes with my Hearts of Lettuce Salad With Warm Cheese Dressing. Crisp, tender hearts of Bibb lettuce and romaine, well-chilled, are topped with a warm blend of brie and blue cheeses and tossed with balsamic vinegar and olive oil. Simple, but very sophisticated, too.

Cheesecake is a favorite dessert for Shavuot and so easy to prepare. A Carrot-Spice Cheesecake displays a layer of creamy cheesecake atop a crisp Vanilla-Pecan Crust. The taste is truly addictive. The secret: two kinds of ginger, spices and a smooth carrot puree on top of a crisp, nutty crust. 

In making the appetizers and the cheesecake, I like to use a pure, natural kosher cream cheese. It’s made without vegetable gum or other additives. This cheese is lighter, smoother and blends more easily with sugar, eggs and other ingredients. It may be purchased at supermarkets or health food stores.

For the salad and cheesecake recipes, please visit this article at jewishjounal.com.

CLASSIC BLINTZES 

1 1/2 cups flour

1 teaspoon sugar

1/2 teaspoon salt

3 eggs

2 cups milk

2 tablespoons unsalted margarine, melted

1 tablespoon brandy

Additional margarine for frying

In the bowl of an electric mixer, combine flour, sugar and salt. In a separate bowl, beat together the eggs, milk, melted margarine and brandy. Gradually pour the egg mixture into the flour mixture, beating until smooth. Strain to remove lumps if necessary. Cover and let stand for 20 minutes.

Heat 2 teaspoons margarine in an 8- or 9-inch frying pan; pour in 3 tablespoons of batter, rotating pan in a circular motion. Pour excess batter back into bowl. 

Cook blintzes over medium-high heat on one side only for 30 seconds, until brown around the edges. Add more margarine to the pan as needed. Turn each blintz onto a cloth towel and let cool. Stack on platter with waxed paper between blintzes. Cover with plastic wrap and refrigerate until ready to use. 

Makes about 2 dozen blintzes.

VEGETABLE BLINTZES

20 Classic Blintzes

6 tablespoons margarine

2 garlic cloves, minced

1 cup diced onions

1 cup diced carrots

1 cup diced turnips

1 cup diced zucchini

1 cup diced mushrooms

1 cup diced tomatoes

Salt and pepper to taste

Sour cream

Fresh basil or cilantro

Prepare Classic Blintzes; set aside.

Heat 3 tablespoons margarine in a skillet. Sauté the garlic and onions until tender. Add the carrots, turnips, zucchini and mushrooms; sauté until tender. Add tomatoes and season to taste with salt and pepper. Cool.

Fill the browned side of each blintz with 1 to 2 tablespoons of vegetable filling and roll, tucking ends in. Melt remaining 3 tablespoons margarine in a large skillet and brown filled blintzes on both sides until crisp. Serve with sour cream and fresh basil or cilantro.

Makes 20 blintzes.

HOOP CHEESE BLINTZES

20 Classic Blintzes

1 pound hoop or farmer cheese

1 tablespoon sugar

1 teaspoon salt

2 eggs

2 tablespoons raisins, plumped in apple juice

1 tablespoon margarine

Sour cream

Fresh basil or cilantro

Prepare Classic Blintzes; set aside.

Mash cheese in a bowl. Blend in sugar, salt and eggs. Fold in drained raisins.

Fill the browned side of each blintz with 1 heaping tablespoon of cheese filling and roll, tucking ends in. Melt margarine in a large skillet and brown filled blintzes on both sides until crisp. Serve with sour cream and fresh basil or cilantro.

Makes 20 blintzes.

LOX AND CREAM CHEESE PINWHEELS

Cream Cheese Filling (recipe follows)

10 Classic Blintzes

1/2 pound lox (smoked salmon), thinly sliced

1 small jar (3 to 4 ounces) salmon caviar

Minced chives for garnish

Prepare Cream Cheese Filling; set aside.

Prepare Classic Blintzes, browning them on both sides. Place 1 blintz on a work board, spread with some of Cream Cheese Filling, top with another blintz, arrange slices of lox on top, then roll up, jellyroll fashion. Repeat with remaining blintzes. Transfer to a large platter, and chill in the refrigerator for at least 30 minutes. Slice into 1-inch portions. Place on a serving plate, cut side up. Top with a spoonful of sour cream, plus a garnish of salmon caviar and a sprinkling of chives. 

Makes about 20 servings.

CREAM CHEESE FILLING

1 (8-ounce) package cream cheese, without gum

1 ounce blue cheese or goat cheese (optional)

1 tablespoon cream

Salt to taste

Few drops Tabasco sauce

1 tablespoon minced parsley

In a processor or bowl, beat the cream cheese, bleu cheese and cream until well blended. Season to taste with salt and Tabasco sauce. Mix in parsley. Cover and chill. 

Makes 1 1/4 cups.

BEET AND CARROT BORSCHT

1 quart cold water

1/2 pound carrots, peeled and thinly sliced

1/2 pound baby beets, peeled and shredded

1 medium yellow onion, peeled and quartered

2 nickel-size pieces fresh ginger, peeled

Salt and freshly ground black pepper to taste

1/2 cup sour cream, for garnish 

Bring the water to a boil in a 2 1/2-quart pot. Add the carrots, beets, onion and ginger. The water should just cover the vegetables. Cover, lower the heat, and simmer until the beets are soft when pierced with a fork, about 10 minutes.

Using a slotted spoon, transfer the vegetables and ginger to a food processor or blender, and puree until smooth. Scrape the sides of the bowl as necessary. Add the pureed vegetables to the liquid and stir until smooth. Add salt and pepper to taste. To serve, ladle into heated soup bowls and garnish with sour cream.

Makes 6 to 8 servings.

Note: The soup can be stored in an airtight container in the refrigerator for 2 to 3 days, or in the freezer for up to 2 months. 

HEARTS OF LETTUCE SALAD WITH WARM CHEESE DRESSING

2 heads Bibb lettuce, center leaves only, torn into bite-size pieces

2 heads romaine lettuce, center leaves only, torn into bite-size pieces

3 ounces brie-type cheese, diced

3 ounces blue-type cheese, diced

3 tablespoons balsamic vinegar or white wine vinegar

1/2 cup olive oil

Preheat oven to 375 F.

Wash lettuce leaves and dry; toss in a large bowl.

Just before serving, place cheeses on a foil-lined baking sheet. Bake in the preheated oven for 5 to 10 minutes, until cheeses melt. Toss the lettuce mixture with vinegar and olive oil. Immediately spoon the melted cheese over the salad and toss again. Place on individual serving plates. 

Makes about 6 to 8 servings.

CARROT-SPICE CHEESECAKE 

Vanilla-Pecan Crust (recipe follows)

3/4 pound carrots, boiled and pureed

1/2 cup (packed) light brown sugar

3 tablespoons ginger preserves

2 tablespoons candied ginger

1 tablespoon fresh lemon juice

1 teaspoon orange zest

1/4 teaspoon ground cinnamon

1/4 teaspoon ground mace

1/2 teaspoon ground allspice

2 packages (8 ounces each) cream cheese

4 eggs

1/4 cup chopped pecans

Prepare the Vanilla-Pecan Crust; set aside.

In the bowl of an electric mixer, beat together the carrot puree, brown sugar, ginger preserves, candied ginger, lemon juice, orange zest, cinnamon, mace and allspice until blended. Add the cream cheese and blend.

Beat in the eggs, one at a time, until smooth. Pour into the prepared crust and sprinkle with pecans. 

Bake for about 30 minutes, until the center is firm and a toothpick inserted comes out clean. Cool. Cover and refrigerate at least 1 hour before serving. 

Makes about 8 to 10 servings

VANILLA-PECAN CRUST

2/3 cup finely ground vanilla wafers (4 ounces)

2/3 cup finely ground ginger snaps (4 ounces)

2/3 cup finely ground pecans (4 ounces)

1/3 cup sugar

4 tablespoons unsalted margarine

Preheat the oven to 375 F.

In the large bowl of an electric mixer or blender, combine the vanilla wafers, ginger snaps, pecans and sugar. Add the margarine and mix until the mixture is well-blended but still crumbly. Spoon the mixture evenly into a 9-inch springform pan, and press it down firmly. Bake for 5 to 10 minutes, until lightly browned. Cool. 

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Daniel Rolnik: ‘The world’s most adorable art critic’

Daniel Rolnik bills himself as “The World’s Most Adorable Art Critic,” and if you speak to him for even a minute, it’s easy to see why. Animated, passionate, whimsical and delightfully upbeat, Rolnik, 24, has made it his mission to introduce people to new and exciting artists, and more recently, to Judaism as well.

Rolnik’s journey toward becoming an art critic was a decidedly unusual one. He was studying audio engineering in college when he decided that he’d like to interview some of his favorite artists for his blog.

“I would just e-mail people and say, ‘Hey, you’re awesome. Here are my questions.’ ” 

Surprisingly, the bold approach worked, and Rolnik soon found himself interacting with artists such as Gary Baseman, whom he’d looked up to as a kid and who is currently the subject of a major exhibition at the Skirball Cultural Center. The college kid with no background in art started making a name for himself; soon he was writing stories for magazines like LA Weekly and Artfetch

Recently, Rolnik and his friend Ryan McIntosh, a non-Jewish printmaker who frequently attends artists’ Shabbat dinners at Rolnik’s mother’s home, discussed how they might spread the joy of Jewish art to the wider community. The idea of doing a series of screenprints for the May 19 Venice Art Walk came up, and McIntosh volunteered to make the prints. 

“I call him the wizard,” Rolnik said, “because he makes these things seem so easy, and it’s so hard.”

Screenprinting is a technique that involves using woven mesh stencils to fill particular areas of a blank surface with ink. When working with multiple colors, this requires multiple stencils to achieve the desired effect. It’s a process that’s done by hand, something that was important to Rolnik, who is dismissive of the many digital prints sold today.

“We assembled a list of dream artists,” and most of them agreed to take part, he said. 

Besides McIntosh and Baseman, some of the artists whose screenprints will be available include Jason Shawn Alexander, Bob Dob, Christine Wu, Daniel Edwards, Gregory Siff, Eric Joyner and Michael Sieben.

“Screenprints are what I collect and what a lot of my friends collect because we can afford them,” Rolnik said. “And they’re cool. They’re made by hand.” 

On top of purchasing pieces of artwork for themselves, buyers also will be giving to charity. Rolnik and McIntosh are donating some of their profits to the Venice Family Clinic. 

Rolnik, who was born and raised in Los Angeles, frequently travels around the globe looking for new and exciting art. 

“I don’t just do fine art, or street art, or lowbrow — I cover everything,” Rolnik said. 

That diversity of tastes is evident in the screenprints that will be for sale. Some are incredibly abstract, others bold and in-your-face, including one that depicts a cartoonish devil with the word “Blood” written beneath it. Others, like Sieben’s piece, are colorful and playful. 

Rolnik is proudly Jewish, even saying that he considers himself a Jewish-American before an American. He decided a little more than a year ago that he wanted to combine his love for art with his Jewish pride. 

He’d grown bored with family Shabbat dinners and wanted to try something new, so he asked his mother if he could host an artists’ Shabbat at her home, as his own apartment was too small. What started out as a small dinner among friends has grown into something of an underground event where dozens of people show up. 

“Some are really spiritual, some are Orthodox, some are not Orthodox … but at their core, they’re all Jewish,” Rolnik, who grew up in a liberal Jewish home, said of the artists’ Shabbat attendees. “We even have non-Jewish people sometimes, and they get such a kick out of it.”

Without the Shabbat dinners, it’s likely Rolnik’s screenprint project never would have come about. 

Baseman and Mark Hanauer, two artists who frequently attend Rolnik’s dinners, are “always talking about how it reminds them of Toulouse-Lautrec and how those Paris salons would have been,” Rolnik said. “I’m actually a really shy person.” 

He credits the dinners with opening him up to a whole new set of friends, including those whose works appear in the screenprint series.

Rolnik will be selling his prints at the entrance to the art walk from noon to 5 p.m. at 360 Hampton Drive, directly behind Google’s Venice office, and they will retail for $50 to $300, depending on the artist. The idea of doing something that would be affordable to even young collectors really appealed to Rolnik. 

He hopes the pieces will be big sellers, but there’s something more at stake: getting more young people involved in both the art world and in Judaism. One might expect no less from a critic whose favorite Shabbat T-shirt, made by artist Will Deutsch, reads simply, “I’m the Jew Mel Gibson warned you about.” 

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