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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

Banana and cream cheese-filled treats are a sinfully good way to cap a meal

By Noelle Carter



JewishWorldReview.com | (MCT) Have you ever had a dish so good you almost felt wrong eating it in public? This, for me, is one of those dishes. Thin flour tortillas stuffed with rich cream cheese and bananas, then deep-fried, coated with cinnamon sugar and served with whipped cream and ice cream under a drizzle of warm caramel.


Harborside Restaurant in Newport Beach, Calif. was happy to share, so now you can enjoy these bunuelos in the privacy of your own home.


BANANA CREAM CHEESE BUNUELOS

SERVINGS: Serves 6

TOTAL TIME: 1 hour


CARAMEL SAUCE


  • 1 2/3 cups sugar
  • 1/4 cup water
  • 1 1/2 teaspoons lime juice
  • 3/4 cup heavy cream
  • 1/4 cup (1/2 stick) butter


Directions:

1. In a deep, heavy saucepan, bring the sugar, water and lime juice to a boil and continue cooking until the sugar darkens to a light brown color.

2. In a separate saucepan, bring the cream and butter to a simmer. Remove from heat and keep in a warm place until the sugar is ready.

3. Very carefully whisk the cream and butter mixture into the sugar (the cream will steam and bubble as it is added). Continue whisking until the caramel sauce is smooth. Remove from heat and hold in a warm place. The sauce can be made ahead of time and refrigerated until needed; rewarm before using. This makes about 1 1/2 cups sauce.



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CREAM CHEESE FILLING



  • 1 1/2 pounds cream cheese
  • 3/4 cup powdered sugar
  • 1 1/2 tablespoons vanilla extract


Directions:

Beat the cream cheese until softened, then add the sugar and vanilla and mix until thoroughly combined. This makes about 3 cups filling. Chill until needed


WHIPPED CREAM




  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 tablespoon vanilla extract


Directions:

Beat the cream, sugar and vanilla until light and fluffy no more than 30 minutes before using. Chill until needed.


BUNUELOS



  • 6 (10-inch) thin flour tortillas


    Cream cheese filling



  • 3 (6-inch) ripe firm bananas, halved crosswise and split lengthwise (12 pieces)
  • Egg flour "glue" (1 egg beaten with a scant 1/2 cup flour)
  • Oil for frying
  • 1 cup sugar
  • Scant 1 tablespoon ground cinnamon
  • Caramel sauce
  • Vanilla ice cream, for serving
  • Whipped cream
  • Fresh strawberries, for garnishing
  • Powdered sugar, for sprinkling


Directions:

1. Heat the tortillas to soften. In the center of each tortilla, scoop one-half cup filling and top with 2 banana pieces. Fold the tortilla sides in toward the edges of the banana, then roll the tortilla to wrap, pressing the filling to look like a roll. Seal the tortilla with the egg flour glue. Repeat to form 6 rolls.

2. Fill a pot with enough oil to deep-fry the rolls and heat to 350 degrees. Fry the bunuelos until golden brown, about 3 minutes (this will need to be done in batches). Remove and drain on paper towels to absorb any excess oil.

3. In a shallow baking dish, combine the sugar with the cinnamon. While the bunuelos are still hot, roll them in the cinnamon sugar mixture to coat.

4. To serve, drizzle 2 to 3 tablespoons caramel sauce over a plate. Cut the bunuelos on the bias and place on the plate, standing one half slightly over the other. Add a scoop of vanilla ice cream and garnish with whipped cream, a fresh strawberry, a little powdered sugar and drizzle over more caramel sauce. Repeat with the remaining bunuelos and serve immediately.

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© 2013, Los Angeles Times Distributed by MCT Information Services

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