In this issue
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

AFFOGATO with a different kind of warmth

By Faith Durand

http://www.JewishWorldReview.com | In the mood to mix your nightcap and dessert tonight? Something boozy and sweet -- and brief? Here's just the thing. It's giggle-inducing to call this a recipe; it's more a whisper of a suggestion, a nudge to let you know that, yes, Scotch and ice cream go very well together.

This little dessert is inspired by two things. First, obviously, a classic Italian affogato, where a shot of hot espresso is poured over a lump of ice cream and eaten expeditiously. Part of the pleasure of this dessert is the contrast in hot and cold, bitter and sweet. But the pleasure also comes from eating something that is changing under your spoon, a different bite every second, with coffee running down the ice cream and turning it at the end into a thick puddle of pale espresso-flavored cream.


Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.

This version is an affogato one step removed from that espresso-soaked experience, with Scotch instead of hot coffee. I had this at a restaurant in Columbus, Ohio, called Rigsby's Kitchen. It's just a scoop of good vanilla ice cream, flecked with real vanilla bean, and drowned in a pool of Scotch, with a dusting of espresso bean to echo the original.

It's quite an eating experience. The Scotch isn't hot like the espresso, but it warms you all the way down (in a whole different way), leaving caramel fragrance and the aroma of roasted espresso beans behind.

On the subject of Scotch: I've had this now with several different sorts. At home, we've been drinking a Glenmorangie single malt lately, so that's what I used. At the restaurant they used a blend, Famous Grouse. I like that better in this dessert, partly because it is less expensive and better for blending. I found that the single malt had an edge of aftertaste, too, when eaten with ice cream, that the blended did not.


Serves: 1

  • 1 generous scoop vanilla ice cream, about 1/2 cup

  • 1 1/2 ounces blended Scotch whisky, warm or at room temperature

  • 1/4 teaspoon espresso powder or finely ground espresso beans

Pour the whisky over the ice cream in a small glass. Sprinkle with espresso powder and eat immediately.

Some Variations on the Theme:

Swirl the Scotch with a tablespoon of amaretto before pouring over the ice cream for a Godfather-inspired dessert.

Swirl the Scotch with a tablespoon of Drambuie for a Rusty Nail-inspired dessert.

Interested in a private Judaic studies instructor — for free? Let us know by clicking here.

Sign up for the daily JWR update. It's free. Just click here.

To comment, please click here.

© 2012, APARTMENT THERAPY. Distributed by Tribune Media Services Inc.