Home
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

Chef Mario Batali's HAZELNUT MERINGUES, the perfect dessert to bridge winter and spring

By Mario Batali





http://www.JewishWorldReview.com | My most recent cookbook, Molto Batali, is divided into 12 chapters that correspond to the calendar months of the year. The third chapter starts: Arriva marzo pazzerello; esce il sole e prendi l'ombrello!" Here comes crazy March; the sun comes out and you grab your umbrella!"


The weather this March has been less predictable than usual. New York has experienced fall, winter and spring in the span of 10 days. It's even tested the versatility of my shorts and Crocs.


This recipe works during every season. It's the perfect transitional dessert, to bridge winter and spring.


Meringues are typically associated with French or Swiss cuisine. But the dish does have a pedigree in Italian cooking. In fact, some speculate that, like most good things, the meringue was invented by an Italian cook.


WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

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.


In its simplest form, meringue is a combination of sugar and whipped egg whites. In this recipe, I add Frangelico, a hazelnut liqueur from Northern Italy. The hazelnut makes it a little exotic but delicate. It's the subtlety of this preparation that makes it distinctly Italian.


In general, I'm not a sweets person, but if there's a recipe I love for its sugary decadence, it's this. But they're not to be consumed in one sitting. Moderation makes these confections all the sweeter.


The baked meringues can be stored in an airtight container filled with uncooked rice for a couple of days. Recreate this dessert for a couple of nights. It makes the perfect midnight snack.





HAZELNUT MERINGUES WITH CHOCOLATE CHIP MASCARPONE


Recipe courtesy of "Molto Batali" (ecco, 2011)


Makes: 40 meringues sandwiches


Meringues:


  • 8 ounces hazelnuts, skins on

  • 6 eggs whites, at room temperature

  • 1 teaspoon cream of tartar

  • 1 cup plus 1/2 cup confectioners' sugar

  • 1 tablespoon Frangelico or other hazelnut liqueur


Filling:


  • 1 cup mascarpone, at room temperature (or use cream cheese)

  • 2 tablespoons superfine sugar

  • 1/2 cup mini chocolate chips


Make the meringues: Preheat the oven to 400 F. Line four cookie sheets with parchment paper.

Place the hazelnuts on a baking sheet, and toast them in the oven until golden brown, 8 to 10 minutes. Remove, and lower the oven temperature to 200 F.

Place the hazelnuts in a food processor and zap, pulsing, until finely ground, but not so long that they form a paste. Divide the ground nuts in half an set aside.

In a large mixing bowl, whip the egg whites on medium speed until foamy. Then add the cream of tartar, turn the mixer speed to high, and whip until the whites form soft peaks. Fold in 1 cup of the confectioners' sugar and whip on high speed to form firm, glossy peaks. Add the Frangelico and whip again until the whites look like shaving cream. Fold in the remaining 1/2 cup confectioners' sugar and one portion of the ground hazelnuts.

Place the mixture in a piping bag, and pipe out 1 1/2-inch-wide flat coin-shaped disks on the parchment-lined cookie sheets, about 20 per sheet. Put two sheets in a cool spot. Place the remaining two sheets in the oven and bake for 1 hour. Then rotate the sheets and bake for another 30 minutes, until the meringues are crisp and firm. Slide the parchment off the sheets onto the counter; let the meringues cool completely. Repeat with remaining meringues.

Prepare the filling: Place the mascarpone in a mixing bowl, and add the superfine sugar, the mini chocolate chips, and the remaining ground hazelnuts. Stir to form a smooth mixture with the consistency of frosting. Place a generous teaspoon of the filling on the flat side of one meringue and then adhere another disk, flat side toward the filling, like a sandwich. Repeat with the remaining filling and meringues. These are best served immediately.

Note: The baked meringues (without the filling) can be stored in an airtight container filled with uncooked rice for 1 to 2 days. They are best eaten the day they are made, however.

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, MARIO BATALI. Distributed by Tribune Media Services Inc.