PRESIDENT CLINTON WAS ILL-ADVISED TO PRAISE YASIR ARAFAT FOR HIS
"COURAGE" AND "COMMITMENT" TO CHANGE THE PLO COVENANT CALL
ING FOR THE DESTRUCI1ON OF ISRAEL.
THE PALESTINE NATIONAL COUNCIL HAS NOT CHANGED THE COVENANT
— according to Congressman Benjamin Gilman, Chair of the House Interna-
tional Relations Committee, The Washington Post, CNN, Voice of America Radio,
Ha'aretz, Peace Watch, The Washington Times, The Jerusalem Post and other
authoritative sources.
Congressman Gilman: "the recent vote by the PLO's National Council did not change
the PLO Covenant, but merely delegated the necessary authority to a so-called le-
gal committee . . . as of now, the obligation to amend the charter has not been ful-
filled."
The Washington Post: "The precise status of the charter, 33-paragraph manifesto
drafted in 1964 was left ambiguous in today's vote."
CNN Cable News Network. "The PNC resolution regarding the Covenant used the
future tense and was unspecific about which dauses may be eventually revoked."
Voice of America Radio: 'The wording of the PNC resolution was somewhat am-
biguous and may have only expressed an intent . . ."
Ha'aretz, Israel's leading liberal daily: "The Palestinian Council has still not offi-
cially changed the anti-Israel dauses in the Covenant."
Peace Watch: 'The PLO's decision fails to meet the obligations laid out in the Oslo
accords. As of now, the old Covenant remains the governing document of the
PLO.
ZOA National President Morton A. Klein: "Arafat and the PLO have once again made
a vague promise to change some unspecified part of the Covenant at some un-
specified future date. That does not fulfill what the Oslo Accords and U.S. law
require — changing by May 7, 1996, the 30 (out of 33) articles in the Covenant
that call for Israel's destruction."
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Great Adventures
In World Class Cuisine
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
he desire to present culi-
nary secrets from around
the world spurred the cre-
ation of the Discovery
Channel TV series "World Class
Cuisine."
Now, a cookbook written by
Gail Greco, executive food editor
of the television series, features
more great adventures in
European regional cooking.
The book is titled World Class
Cuisine and supplies even the
most novice of cooks with the in-
formation to prepare interna-
tional world class cuisine at
home.
A splash of white wine or a
dash of red have long been the
choice of many gourmet cooks
around the world, but in Scot-
land, Ms. Greco says that Scotch
whisky is used most universally
in cooking.
Splashes and sprinkles of
Scotch whisky provide the chef
and the home cook with an added
essence for everything from soups
and vegetables to meat dishes
and sweet desserts.
Single malt Scotches are
paired with recipes based on how
peaty or delicate they are and are
better for the kosher consumer
to cook with because unlike
blended Scotches which utilize a
combination of as many as 50 dif-
ferent malt and grain whiskeys,
single malts from Scotland are
made exclusively from the malt-
ed barley of a single distillery.
While there is an overall har-
mony within a group of single
malts, the Classic Malts' variety
of tastes, aromas and characters
enables novices and connoisseurs
to choose the taste which best
pleases their individual palate.
Chef Alan Hill from Glenea-
gles in Perthshire, Scotland says
the rule of thumb when cooking
with whisky is that the heartier
or more rustic the food, the
stronger the peat flavor should
be in the single malt you choose.
For the classic single malts, he
recommends Glenkinchie for
poultry or soups; Dalwhinnie for
desserts, Cragganmore for poul-
try, Oban for lamb, Talisker for
seafood and Lagavulin for red
meats.
Below are some recipes from
World Class Cuisine and from
chefs who prepare world class
cuisine in their restaurants:
WHISKY AND HERB-
MARINATED SALMON
WITH HORSERADISH
SALSA
Salmon:
8 ounces smoked salmon filet, cut
into medallions
1/4 cup single-malt whisky, such
as Cardhu
1/2 teaspoon sugar
Sprinkling of fresh dill and
tarragon
Potato Salad:
2 pounds white potatoes, peeled,
cooked, cooled, and sliced into
1/4 inch thick slices
1J4 cup chopped shallots
1 glove garlic, finely minced
Salt and freshly ground pepper
1 tablespoon grated horseradish
3/4 cup creme fraiche
1 teaspoon chopped parsley
118 teaspoon grated nutmeg
H
Salsa:
4 egg yolks
2 tablespoons white wine
2 tablespoons creamed
horseradish
2 tablespoons country-style
mustard
2 tablespoons olive oil
Juice of one lemon
1 tablespoon simple syrup
(recipe below)
2 tablespoons chopped fresh dill
1J8 teaspoon cayenne pepper
Assembly:
2 cups or more green-leaf lettuce
2 tablespoons walnut oil
Marinate the salmon for 1
hour in the refrigerator in a mix-
ture of the whisky, sugar and
herbs. Turn frequently.
Place the potatoes in a large
bowl. Add the remaining ingre-
dients and mix well. Refrigerate
and prepare the salsa.
Mix together the egg yolks and
white wine over hot (not boiling)
water or over a double boiler. The
end result should be a thick,
frothy mixture, done without cur-
dling the eggs. Add the horse-
radish and mustard. Whisk in
the olive oil, lemon and syrup.
Add the dill. Season with salt
and freshly ground pepper and
cayenne. Set Aside. Coat the let-
tuce with walnut oil. Place the
salmon medallions in center of
the serving plates. Surround with
lettuce.
Place the potato salad in the
center. Pour the salsa over the
top and serve immediately.
Yield: 4 appetizer servings.
C-
SIMPLE SYRUP
2 cups granulated sugar
1/2 to 1 cup water
In a medium sauce pan, bring
the water to a boil, stirring to dis-
solve the sugar. Determine the
amount of sugar to use based on
the sweetness of the fruits or
berries you are using.
Flavor the syrup to match its
use. Possible flavorings are: vanil-
la, wines, liqueurs, and other
spirits, citrus fruits and peel,
herbs and spices. --\
Yield: 2 cups syrup
ADVENTURES page 134