In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Celebrate! This must-try appetizer is delicate yet has depth of flavor: Corn-Leek Cakes with Caviar, Smoked Salmon and Creme Fraiche

By Diane Rossen Worthington

JewishWorldReview.com | Corn pancakes with caviar and smoked salmon are an elegant beginning to a celebratory meal. Select sweet corn, either white, bright yellow or a combination of the two varieties. Use a fine cornmeal to give the cakes a tender texture. The sweet, slightly caramelized leeks add a depth of flavor that combines beautifully with the corn.

Don't worry if you're not feeling like going all out with caviar and smoked salmon. You can also garnish these gems with a dollop of sour cream and your favorite red or green salsa. Your guests will love them. It's easy to improvise with this recipe and make the corn cakes larger as a main course.

Look for corn that has medium size kernels that have no spaces between the rows. Remember that corn turns to starch quickly, so refrigerate it and enjoy its sweet, milky nuggets as soon as possible. To remove the kernels from the cob, hold the husked corn ear vertically with the flat edge down, on a cutting board and with a sharp knife, run the blade down the cob to remove the kernels, being careful to protect your fingers.

These delicate onion-flavored corn mini-cakes look especially inviting on a large, round platter decorated with watercress or dill sprigs and, if available, tiny white cobs of corn. To drink, serve a sparkling wine such as blanc de blancs, prosecco or brut Champagne.


SERVES 8 (about 32 small pancakes)

  • 1 cup fresh corn kernels (about 2 medium ears)

  • 1/2 cup (1 stick) unsalted butter, divided

  • 2 medium leeks, white part only, very finely chopped

  • 1 cup half-and-half

  • 2 large eggs

  • Salt and freshly ground white pepper

  • 1/2 cup fine cornmeal

  • 1/2 cup all-purpose flour


  • 1/2 cup Creme Fraiche

  • 2 ounces caviar

  • 2 ounces smoked salmon

  • Fresh watercress or dill sprigs


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1. Place the corn kernels in a food processor and pulse just until the corn is coarsely chopped. Set aside.

2. In a medium skillet, melt 1/4 cup butter over medium heat; reserve 2 tablespoons. Add the leeks and saute until softened and slightly caramelized, about 10 minutes. Set aside. 3. In a blender, combine the half-and-half, eggs, reserved melted butter, salt and pepper, and blend. Add the cornmeal and flour, and blend until it becomes a smooth batter. Add the coarsely chopped corn and sauteed leeks and blend just until mixed.

4. Heat the remaining 1/4 cup butter in a large non-stick skillet or on a griddle on medium heat.

5. Using a small ladle or measuring cup with a pouring spout, pour about 1 tablespoon of the batter into the skillet for each cake. Cook until they bubble and are just set, approximately 2 minutes. Then flip the cakes and cook another minute. Turn out onto a paper-towel-lined baking sheet to absorb any excess oil.

6. To serve: Place the cakes on a large serving platter and garnish each with a dollop of creme fraiche, a 1/2 teaspoon of caviar, a small piece of salmon, and a sprig of watercress or dill. Serve immediately.

Advance Preparation: The batter may be made up to 1 day in advance, covered well, and refrigerated. The corn cakes may be made up to 2 hours ahead and kept warm in a very low oven. Remove the paper towel liner before placing the cakes in the oven for reheating.

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Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host.

© 2013, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.