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December 2, 2014

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

Beyond cobbler: 4 Quick and easy desserts baked with a bounty of summer fruit

By Bob Townsend



JewishWorldReview.com |

A TLANTA— (MCT) In the South, peach cobbler is the go-to dessert of summer.

But with a bounty of berries, plus cool season imports like rhubarb, it's easy to spice up the season with some different takes on the rustic pan-baked combo of fresh fruit topped with sweet crust.

Variations on the theme, with nods to regional tastes, include crisps, crumbles and buckles. Lately, French-derived clafoutis has become another popular alternative, making its way onto many restaurant menus.

Crisps and crumbles are close cousins, with recipes calling for toppings made with sugar, butter, flour and often oatmeal, sprinkled over fruit and baked until it's crisp and crumbly.

We went back to a classic "Joy of Cooking" recipe that uses ginger snaps to make rhubarb crisp, and added another twist with a bit of candied ginger. The result is a sweet-tart-spicy dessert that begs for a dollop of whipped cream or a scoop of ice cream.

If cobbler is like easy pie, buckle is like easy cake, with fruit folded into a rich batter.

Our Georgia version, baked in a cast iron skillet, has peaches and blueberries in a mixture spiked with Richland Rum and topped with pecan streusel. The caramel flavor and eat-it-with a-fork texture conjures a fruity blondie.

Far from cobbler, clafoutis is a sweet custard poured over fruit and baked like a tart. For an elegant summertime treat, we used a mix of strawberries, blackberries and raspberries, finished with a sprinkle of confectioner's sugar.

We also offer a recipe for juicy strawberry ice cream, perfect for pairing with crisps, crumbles and buckles.



MIXED BERRY CLAFOUTIS

Hands on time: 20 minutes Total time: 80 minutes Serves: 8

Super quick and easy, and a far cry from the average cobbler, this elegant French classic has been gaining popularity, lately. It's essentially sweet custard, poured over fruit and baked until set and puffy, then dusted with confectioner's sugar.

  • 3 eggs
  • 1/3 cup sugar
  • 1 1/2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 cup flour
  • 1 cup raspberries
  • 1 cup blackberries
  • 1 cup strawberries
  • Confectioner's sugar, for dusting




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Preheat oven to 325.

In a medium bowl, whisk together eggs, sugar, cream and vanilla until frothy. Add the flour and whisk until smooth.

Grease a 6 cup baking dish and arrange the berries in the bottom of the dish. Pour over the egg mixture and bake for 55 minutes until set and golden. Dust with confectioner's sugar to serve.

Per serving: 252 calories (percent of calories from fat, 65), 4 grams protein, 18 grams carbohydrates, 3 grams fiber, 19 grams fat (11 grams saturated), 141 milligrams cholesterol, 43 milligrams sodium.

GEORGIA PEACH BLUEBERRY BUCKLE WITH GEORGIA RUM AND PECANS

Hands on time: 30 minutes Total time: 90 minutes, plus 20 minutes for cooling Serves: 8

This cake-like buckle has the flavor and texture of a blondie, with fruit folded into the batter, and baked in a cast iron skillet for a crispy crust and gooey center. Georgia pecans and Richland Rum add to the local flavor.

  • 1/2 cup (1 stick) unsalted butter, softened, plus more for skillet
  • 3/4 cup plus 2 tablespoons brown sugar
  • 3 large eggs
  • 1 tablespoon or more to taste
  • Sugar cane rum
  • 1 1/4 cups all-purpose flour (spooned and leveled)
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 pounds peaches, pitted, peeled, and cut into 1/2-inch pieces (4 cups)
  • 1 cup blueberries
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup chopped pecans


Preheat oven to 350. Butter a 10-inch cast-iron skillet, 9-inch square baking pan, or 2-quart shallow baking dish. In a large bowl, cream butter and cup sugar with an electric mixer until fluffy. Add rum and eggs, one at a time, and beat to combine.

In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated to make a batter. Fold in peaches and blueberries. Spread batter in prepared skillet.

In a small bowl, mix together remaining 2 tablespoons sugar, cinnamon, and pecans. Sprinkle mixture over top of batter. Bake until a toothpick inserted in center comes out clean and topping is golden, 45 to 50 minutes. Let cool 20 minutes before serving with whipped cream or ice cream.

Per serving: 336 calories (percent of calories from fat, 45), 5 grams protein, 41 grams carbohydrates, 3 grams fiber, 17 grams fat (8 grams saturated), 112 milligrams cholesterol, 181 milligrams sodium.


GINGER RHUBARB CRISP

Hands on time: 30 minutes Total Time: 1 hour and 45 minutes Serves: 8

In this new take on a classic "Joy of Cooking" recipe, gingersnaps and candied ginger gives this crisp a kick in a combination of tart rhubarb and the buttery spiced topping. If you can't find fresh rhubarb, frozen rhubarb, available year round, is a solid substitute.


  • 2 lbs. rhubarb stalks, cut into 1-inch pieces
  • 1/4 cup candied ginger, finely chopped
  • 2 1/2 cups brown sugar
  • 2 cups ginger snaps, such as Anna's, crumbled
  • Pinch salt 14 tablespoons unsalted butter, cut into small pieces


Preheat oven to 350.

In a medium bowl, toss the rhubarb and candied ginger together, mixing thoroughly. Transfer to a large baking dish. Sprinkle 2 cups of the sugar over rhubarb mixture and set aside.

In a medium bowl, combine crumbled ginger snaps, salt, and the remaining 1/2 cup sugar. Using a pastry cutter or two table knives, work butter into the ginger snap mixture until it resembles coarse meal flecked with pea-size pieces of butter. Scatter topping evenly over rhubarb mixture.

Transfer dish to oven and bake until topping is golden brown and rhubarb is soft, about 1 hour 15 minutes. Set aside to cool on a wire rack at least 10 minutes before serving warm with whipped cream or strawberry ice cream.

Per serving: 511 calories (percent of calories from fat, 40), 3 grams protein, 76 grams carbohydrates, 2 grams fiber, 23 grams fat (13 grams saturated), 54 milligrams cholesterol, 240 milligrams sodium.

ROASTED STRAWBERRY AND BUTTERMILK ICE CREAM

Hands on time: 30 minutes Total time: 1 hour, plus time for freezing Makes: 1 quart

This ice cream recipe from Jeni's Splendid Ice Creams founder Jeni Britton Bauer mixes summer strawberries made sweeter by roasting and tangy buttermilk. You'll need a standard 1 1/2 quart canister ice cream machine.


For the roasted strawberries:


  • 1 pint strawberries, hulled and sliced 1/2 inch thick
  • 1/3 cup sugar
  • 3 tablespoons fresh lemon juice


For the ice cream base:


  • 1 1/2 cups whole milk
  • 2 tablespoons cornstarch
  • 2 ounces cream cheese, softened
  • 1/2 teaspoon fine sea salt
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • 2 tablespoons light corn syrup
  • 1/4 cup buttermilk


For the roasted strawberries: Preheat oven to 375.

In an 8 inch glass or ceramic baking dish, combine strawberries with sugar and roast for 8 minutes, or until just soft. Let cool slightly. Puree the berries in a blender or food processor with the lemon juice. Measure 1/2 cup of the pureed berries and refrigerate the rest for another purpose.

For the ice cream: In a small bowl, mix two tablespoons of the milk with the cornstarch to make a smooth slurry.

In a medium bowl, whisk the cream cheese and salt together until smooth.

Fill a large bowl with ice water to make an ice bath.

In a 4-quart saucepan, combine the remaining milk, cream, sugar and corn syrup. Bring to a rolling boil over medium-high heat and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture to a boil over medium-high heat and cook, stirring with a heat-proof spatula, until slightly thickened, about 1 minute. Remove from the heat.

In a medium bowl, gradually whisk the hot milk mixture into the cream cheese until smooth. Add the strawberry puree and the buttermilk and blend well.

Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes, Freeze in 1 1/2 quart canister ice cream machine according to manufacturer's instructions.

Per 1/2-cup serving: 315 calories (percent of calories from fat, 50), 3 grams protein, 38 grams carbohydrates, 1 gram fiber, 18 grams fat (11 grams saturated), 65 milligrams cholesterol, 190 milligrams sodium.

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