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February 10, 2012
Rabbi Nathan Lopes Cardozo: The biblical case against small-mindedness involved diminishing His precious prophet
Caroline B. Glick: The Peace Process is over. Finally
Lisa M. Krieger: Man with defibrillator demands access to his own heart's information
David G. Savage: Why activists may not be in a hurry to have High Court rule on alternative marriage
Rachel Koning Beals: Gen X Women Continue to Shrink Gender Investing Gap
The Kosher Gourmet by Faith Durand: Who Says You Can't Make Restaurant Favorites at Home?: MANGO AND STICKY RICE
February 9, 2012
Jeff Strickler: An argument a day keeps the divorce away, they say
Clifford D. May: CAIR's Crusade against The Third Jihad
Melissa Healy: Study finds jolt to the brain boosts memory
Laura McMullen: 10 Least Expensive Public Schools for Out-of-State Students
Kimberly Palmer: How to actually enjoy -- relaxing, financially -- your vacation
Emily Brandon: 10 Necessities for a Great Retirement Spot
The Kosher Gourmet by Diane Rossen Worthington: Winter Squash and Red Swiss Chard Risotto is Colorful Cozy Cold Weather Fare (includes detailed dos and don'ts)
February 8, 2012
Rivy Poupko Kletenik: Tree hostility: The auspicious history of the evolution of Tu B'Shevat
Steven Emerson: Planting Trees is Racist?!
Warren Richey: Why momentous Prop. 8 ruling might not satisfy gay-rights groups
Anne Applebaum: Russia's Potemkin democracy
Menachem Wecker: Though Controversial, LL.M.'s Can Lead to Specialized Legal Jobs
Emily Brandon: 10 Necessities for a Great Retirement Spot
The Kosher Gourmet byDana Velden: Going to the bother of making soup? You know it better be good. This CREAM OF TOMATO SOUP certainly is! And it's a cinch to make, too (Includes techinques and serving secrets)
February 7, 2012
Kathleen Hennessey and Christi Parsons: Obama not worried that birth-control move will hurt his re-election chances with Catholics, other faithful
Caroline B. Glick: Obama's rhetorical storm
Frank J. Gaffney, Jr.: Caught off-guard? President's Super Bowl interview with Matt Lauer gives those who need a reason not to vote for him, a darn good one
Suzanne Bohan: Leaping lizards! Tiny reptiles advancing robot design
David Francis: How to Avoid an IRS Audit
The Kosher Gourmet by Emma Christensen: These homemade energy bars (3 recipes) are far better workout fuel than commercial ones, packing power and taste
February 6, 2012
Scott Peterson: Iran's top ayatollah: We're trumping the West
Jonathan Tobin: Iran Threatens Israel With Destruction, But the New York Times Doesn't Hear It
Jeffrey Fleishman: In newly democratic Egypt, tens of democracy activists jailed, to stand trial; their groups are 'threatening the stability of the homeland'
Julie Deardorff : Researchers say antioxidants may not be that effective and could do more harm than good
Philip Moeller: Where Smart Investors Put Their Money
Mark Clayton: How did Anonymous hackers eavesdrop on FBI and Scotland Yard?
The Kosher Gourmet by Joseph Erdos: Vegetable Frittata --- leftovers never tasted so scrumptious
February 3, 2012
Rabbi Dr. Warren Goldstein: Living with ideals --- in reality
Caroline B. Glick: Fool me twice
Jonathan Tobin : Adelsonphobia Strikes in Nevada Caucus
Edmund Sanders : Israeli official says Iran is creating missile that could reach East Coast of US
Kimberly Palmer : 8 Ways to Get Ready for Retirement Now
Victoria Kim: Immigrant-smuggling ring used black drivers to avoid racial profiling
The Kosher Gourmet by Faith Durand: A quick cookie recipe: Hazelnut and Olive Oil Shortbread: Sweet, Nutty, and Savory
February 2, 2012
Rabbi Yaakov Rosenblatt : Welcome Home, Governor Perry
Jim Carney: Wrong number call may have saved her life
Reza Kahlili : Ex-CIA spy in Iran's Revolutionary Guard: What Obama doesn't grasp about striking deals with Tehran
Kelsey Sheehy : 5 Tips for Choosing an M.B.A. Concentration
Rachel Koning Beals : Investors Increasingly Tap Social Media for Stock Tips
Tina Susman: For woodchuck rescuer, every day is Groundhog Day
The Kosher Gourmet by Leela Cyd Ross : Savory vegetable pie is a taste of European bistro with minimal effort and maximal flavor
February 1, 2012
Nara Schoenberg: What to do when you've been dissed
Michelle Malkin: First, They Came for the Catholics
Brian Bennett: US officials see increasing threat of domestic attack from Iran
Lisa M. Krieger: Possible breakthrough in preventing Alzheimer's
Emily Brandon: How to Take Advantage of New 401(k) Fee Disclosures
Susan Johnston: 5 Apps for Organizing Your Expenses at Tax Time
The Kosher Gourmet by Mario Batali: The famed chef's Broccoli and White Bean Soup can easily be a lunch in itself, or a nice antipasto --- and is hard to mess up
January 31, 2012
Paul Greenberg: Separation of Church and State works two ways
Caroline B. Glick: Hamas and the Washington establishment
Frank J. Gaffney Jr.: Uncle Sam is joining in efforts to crack down on Islamists' critics
Danielle Kurtzleben: The 10 Worst Cities for Finding a Job
Laura McMullen: 3 Tips to Overcome a Bad Grade in College
The Kosher Gourmet by Faith Durand: Orzo dish mixes plump, chewy grains with caramelized onions, garlic, mushrooms and sweet potato
January 30, 2012
Rabbi Avi Shafran: Blind faith and physics
Paul Richter and Ramin Mostaghim: Misreading Teheran's limits -- deadly and economically devastating as they may be -- is a risk administration, Europe seem willing to take
Suzanne Bohan: Warning: Nap-deprived tots missing more than sleep, study finds
Meg Handley: Banks Revamping Rewards Programs to Woo Customers
Menachem Wecker: 3 Do's and Don'ts for Healthy Studying in College
The Kosher Gourmet by Diane Rossen Worthington: Butternut Squash Gratin with Tomato Fondue is a combination of the sweet and creamy
January 27, 2012
Rabbi Berel Wein: What Pharaoh can teach us sophisticates about being stubborn
Caroline B. Glick: Obama: Of course I intend to prevent a nuclear holocaust . . . in a few months
Yochonon Donn: In liberal New York City, fervently-Orthodox Jews may soon be getting a district to call their own
Jeannine Stein: An inflated ego and thinking you're 'all that' doesn't just make others sick of you, it can make you ill
Katy Hopkins: New budget rules may affect how much money you get for college
The Kosher Gourmet by Emma Christensen: Barigoule is a light and tangy dish of artichoke hearts stewed in white wine
January 26, 2012
Jonathan Tobin: Newt the closet anti-Semite?
Ed Koch: To the New York Times, calling for the murder of Jews by those capable of having their incitement taken seriously isn't news
Martin Peretz: One Year Later: The Failure of the Arab Spring
Rachel Koning Beals: Need to Know info before investing in Muni Bonds this year
Jeannine Stein: Mental illness struck one in five U.S. adults in 2010: Report
The Kosher Gourmet by Leela Cyd Ross: Curried Coconut Carrot Soup. Need we say more?
January 25, 2012
Andrew Silow-Carroll: Speak politics the Jewish way!
Richard Simon: House passes two bills endorsing the use of religious symbols at military memorials
Fred Weir: Putin: Multiethnic Russia cannot survive as a US-style 'melting pot'; must find its own way
Susan Johnston: 5 Sneaky Coupon Strategies Consumers Should Watch Out For
Menachem Wecker: Adding an extra 'm' -- marriage -- to that M.B.A.
Melissa Healy: Harnessing shrooms' magic
The Kosher Gourmet by Hilary Meyer: 3 Secrets Leave All of the Comfort in this 'Comfort Food', but few of the Calories
January 24, 2012
Carol Clark: The price of your soul: How your brain decides whether to 'sell out'
Caroline B. Glick: America lost most in 'Arab Spring'. Sadly, many voters still don't grasp the extent
Warren Richey: Drug criminal scores win in GPS ruling from conservative-leaning high court
Jada A. Graves: 6 Careers to Watch in 2012
Jason Koebler: Who Should Have Access to Student Records?
Erika Bolstad: Black conservatives gather to talk about gaining strength
The Kosher Gourmet by Diane Rossen Worthington: This luscious fruit bread marries toasted pecans with juicy pears. Perfect with a pot of tea
January 23, 2012
Melissa Dribben: Jewish voters to play a key role in Florida's Republican primary
Stephanie Hanes: Toddlers to tweens: Relearning how to play
Jack Kelly : Still ignoring history
Rachel Koning Beals: Awkward Questions You Must Ask Your Financial Adviser
Jordan Rau: In quest to grow, Catholic hospital system will announce this morning its break from church
Ali Safi: U.S. envoy gives Taliban terms for peace talks
The Kosher Gourmet by Emma Christensen: Spanakopita is a golden pie that manages to be healthy yet still taste indulgent
January 19, 2012
Clifford D. May: How terrorists lose their stigma
Suzanne Bohan: Vanquishing social anxieties without drugs
Lisa Fernandez and Sean Webby: In alternative lifestyle, domestic violence means men as victims and women being abusers
Danielle Kurtzleben: The 10 Best Cities for Finding a Job
The Kosher Gourmet by Diane Rossen Worthington: Three bean soup with gremolata
January 18, 2012
Edward I. Koch: Why the Crocodile Tears, Hillary?
David G. Savage: Supreme Court to Principals: You have been warned
George Friedman of Stratfor: Iran, the U.S. and the Strait of Hormuz Crisis
Jason Koebler: 'Holy Grail' of Flu Vaccines by Next Year
Alex M. Parker: The Off-the-Radar Congressional Targets of 2012
The Kosher Gourmet by Susan Russo: Got soft apples? Make Apple-Maple Walnut Breakfast Quinoa
January 17, 2012
Frank J. Gaffney Jr.: No-kidding red lines: U.S. response to an Iranian nuke may be bluster, but Israel's won't be
David G. Savage: They sued their principals after slandering them online --- now the cases are headed to the Supreme Court
Sharon Palmer, R.D.: Believe it or not, your cuppa joe offers potential health perks
David Francis: Where to Invest in 2012: With stocks expected to rebound, opportunity abounds for investors
The Kosher Gourmet by Emma Christensen: Eleventh-Hour Freezer Pasta, Made Interesting: Ravioli with romesco sauce; Tortellini salad with apples and walnuts
January 13, 2012
Chief Rabbi Dr. Warren Goldstein: Expansion Of Spirit (PROFOUND yet UPLIFTING)
Ben Lynfield: Israeli lawmakers move to annex Jewish Judea, one museum at a time
Rachel Koning Beals:Top Complaints About Daily Deal Sites --- how to avoid missteps
Alexia Elejalde-Ruiz: Thriving through touch: Gentle massage helps older people with low mobility improve in mind and body
The Kosher Gourmet by Diane Rossen Worthington: Braised Oxtail Stew with Olives
January 12, 2012
Warren Richey: Landmark Supreme Court ruling a 'resounding win' for religious groups
Warren Richey: Supreme Court says no to new rule on eyewitness testimony
Ken Dilanian and David S. Cloud: In secret study, CIA and 15 other U.S. intelligence agencies warn Obama against leaving Afghanistan too soon
John Fauber : Statins found to raise diabetes risk in postmenopausal women
Katy Hopkins : Consider This Before You Pay for an Online Degree
Menachem Wecker : 4 Technology Must Haves for Online Students
The Kosher Gourmet by Joseph Erdos: This mushroom and barley soup has an intense -- almost nutty -- flavor that mixes robust with Middle East. It has creaminess without cream
January 11, 2012
Shari Roan: Millions of atrial fibrillation sufferers at risk for devastating, but preventable, stroke
Tom Hussain: Pakistan -- recipient of more than $21 billion in civilian and military aid -- speeds pursuit of Iranian pipeline, defying US
David G. Savage: High court signals it won't be loosening TV's 'indecency' rules
Stephen Ceasar: Oklahoma's Islamic law amendment can't go into effect, court rules
Rachel Koning Beals: Should You Invest in Bond Funds or Individual Issues?
The Kosher Gourmet by Faith Durand : Colorful Lentil Salad with Walnuts and Herbs
January 10, 2012
Reza Kahlili: From an ex-CIA spy: US must exploit new split in Iran's Revolutionary Guard
Karen Kaplan: Study: Nicotine replacement products ineffective when used in real-life situations
Paul Bedard: Study: Is Fox Too Balanced?
Rachel Koning Beals: Is it Time to Move into Homebuilder Stocks?
The Kosher Gourmet by Carolyn Malcoun: Brothy Chinese Noodles

Half the Sodium (and More Than Twice the Fiber!)

January 9, 2012
Caroline B. Glick: The land-for-peace hoax (MUST-READ/FORWARD/SHARE)
Michael Doyle: Put through legal hell over dream home, couple fought back hard --- all the way to Supreme Court
Bonnie Miller Rubin: The new college-admission essay: Short and tweet(ish)
Rachel Koning Beals: Why Mid-Caps Stand Out in This Slow-Growth Stretch
The Kosher Gourmet by Diane Rossen Worthington: Cumin seed roasted cauliflower with salted yogurt, mint and pomegranate seeds
January 6, 2012
Jonathan Rosenblum: Greatness --- and those who sully it
Clifford D. May: The Historian, the Diplomat, and the Spy
Paul Bedard: Study: Obama Is Late Night's Biggest Joke
Rachel Koning Beals: An Investing Guide to Closed-End Funds
The Kosher Gourmet by Faith Durand: Slow Cooker Peppered Beef Shank in Red Wine

Jewish World Review Oct. 1, 2003 /5 Tishrei, 5764

Break the Fast — sweet and savory, ready to serve

By Ethel G. Hofman


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http://www.jewishworldreview.com | For this year's "break the fast", I want to serve something other than the ubiquitous fish platter delivered from the local deli'. Granted, it comes complete with rye bread and all the trimmings, but it changes little from one year to the next. At the appointed hour, you remove it from the refrigerator, pull off the plastic wrap, and presto — it's ready to delve into. Easy? Definitely. But …maybe just a bit boring?

However, with very little effort, you can change to or include a selection of deliciously different dishes. By all means, plan on a couple of creamy kugels for the purists among us. But instead of salty fish and cheeses, guests will welcome something light and easy on the palate such as roasted fresh salmon.

After cooking one of the best fish buys in a score of different ways, the version below that is slathered with homemade pesto before roasting, has become a firm family favorite. Garnished with thinly sliced cucumbers or simply topped with a few sprigs of fresh dill, this is a perfect break the fast dish.

Make it a day ahead and serve chilled or at room temperature. Either way, there won't be much left.

Pesto may be purchased, but better still, make your own. Using the food processor, a batch is made in less than five minutes and it's vastly cheaper and tastier. A little more or less of any ingredient is okay. The result will be fresh tasting and fragrant.

Here's how: Process a couple handfuls each of fresh basil leaves and parsley, two or three tablespoons each of walnuts and parmesan cheese, then whirl together with enough good olive oil to make a soft paste. Season to taste with fresh ground pepper.

Serve your own favorite kugel recipe but do try one of the variations below.

The savory kugel is based on quick cooking couscous and packed with bright, Tuscan style vegetables. With a huge selection of vegetable mixtures in the freezer case, feel free to substitute according to taste. The sweet, fruity kugel is measured and mixed in one bowl. Both may be served at room temperature.

If you prefer them warm, bake in microwave safe dishes. To reheat, cover lightly with paper towels and microwave at Medium for four to five minutes before serving.

In my kitchen, even pre-washed baby greens in a bag are rinsed in cold water, and spun dry in a salad spinner.

Place glazed walnuts and orange segments at the bottom of a salad bowl, pile the greens on top, cover tightly and refrigerate. Because the walnuts and oranges are at the bottom of the bowl, there's no danger of the lettuce becoming soggy. Just before bringing to the table, toss with your favorite salad dressing.

Frozen puff pastry makes for a super simple dessert. The vanilla sauce to pour over apple "strudel" squares is simply softened vanilla icecream or frozen yogurt poured into a pretty pitcher. If you like, stir in a teaspoonful of powdered instant coffee or hot chocolate mix.

The following menu is a winning combination of sweet, savory, enticing and easy. Let it set the tone for the year ahead filled with peace, joy and good health.

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MENU

Pitchers of tomato juice and orange juice
Seltzer, tea and coffee

Pesto Roasted Salmon Couscous Vegetable Kugel Pineapple Apricot Kugel

Bowl of Baby Greens with Candied Walnuts and Oranges Marinated Asparagus and Cherry Tomatoes with "creamy" dill dressing

Apple "Strudel" Squares

RECIPES

PESTO ROASTED SALMON (DAIRY)


Serves 12-14

  • 3 1/2 pound salmon fillet, skin removed
  • 1/2 cup pesto
  • About 1/2 cup shredded parmesan cheese
  • 1-2 tablespoons olive oil

Preheat oven to 375F. Spray a large (13x9x2-inch) Pyrex or non-metal baking dish with non-stick cooking spray.

Wash the salmon in cold water and pat dry with paper towels. Place in prepared baking dish. With a sharp knife, cut slashes into salmon about 1-inch apart. Spread pesto over, sprinkle with shredded parmesan cheese. Drizzle with olive oil. Cover tightly with heavy duty foil. Bake in preheated oven for 1 hour. Remove from oven. Pull off the foil and let stand at room temperature at least 1/2 hour for juices to be absorbed into the salmon.

Refrigerate. Serve chilled or at room temperature.

Note: Leftovers may be used for salmon salad. Separate into flakes, add thinly sliced celery, capers, a little low calorie mayonnaise and fresh lemon juice. Toss to mix. Refrigerate and serve chilled.

Approx. nutrients per serving: calories - 281 protein - 25g carbohydrates - 1g fat - 19g cholesterol - 72mg sodium - 183mg

COUSCOUS VEGETABLE KUGEL (PAREVE)


Serves 10- 12

  • 2 packages ( 5.6 ounces each) couscous mix with toasted pine nuts
  • 6 tablespoons margarine
  • 5 eggs
  • 1 package ( 16 ounces) frozen Tuscan style vegetables, thawed or mixed vegetables of your choice
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup snipped fresh parsley, packed
  • Lemon pepper seasoning and ground nutmeg to taste

Preheat oven to 350F. Spray a 9-inch square baking dish.

Prepare couscous mix according to package directions. Melt 5 tablespoons of the margarine and add to couscous along with the eggs, mixed vegetables, spinach and parsley. Mix well. Season to taste with lemon pepper seasoning and about 1/8 teaspoon ground nutmeg. Transfer mixture to prepared baking dish. Dot with remaining margarine. Bake in preheated oven for 50-60 minutes or until kugel is set in middle, golden brown and crisp on top.

Approx. nutrients per serving: calories - 201 protein - 8g carbohydrates - 25g fat - 8g cholesterol - 89mg sodium - 393mg

PINEAPPLE APRICOT KUGEL (PAREVE)

Serves 10

  • 1/2 pound medium egg noodles, cooked and drained
  • 1 (8 ounce) can crushed pineapple with juice
  • 2 tablespoons chopped crystallized ginger
  • 3/4 cup non-dairy creamer
  • 3 eggs
  • 1/3 cup sugar
  • 5 tablespoons margarine, melted, plus 1 tablespoon
  • 1 ( 15-ounce ) can apricots, drained
  • 2 tablespoons cinnamon sugar

Preheat oven to 350F. Spray an 11x7 inch baking dish with non-stick baking spray. In a large bowl, mix the noodles with pineapple, ginger, non-dairy creamer, eggs, sugar and melted margarine. Pour into prepared baking dish. Arrange apricot halves, cut side down, on top. (save juices for a sauce or gelatin pudding). Dot with remaining margarine and sprinkle with cinnamon sugar. Bake in preheated oven for 1 hour or until golden brown and set in center. Serve at room temperature.

Approx. nutrients per serving: calories - 237 protein - 81g carbohydrates - 34g fat - 9g cholesterol - 64 sodium - 104mg

ASPARAGUS AND CHERRY TOMATOES WITH "CREAMY" DILL DRESSING (PAREVE)

Serves 10

  • 2 pounds asparagus, trimmed
  • 1 pint cherry tomatoes, halved
  • Dressing: 4 ounces firm tofu
  • 2 tablespoons light mayonnaise
  • 1/2 cup orange juice
  • 1/4 cup snipped fresh dill

Wash asparagus under cold running water. Divide in 4 bundles. Wrap each bundle loosely in paper towels. Microwave on High for 4 - 5 minutes or until barely tender.

Arrange in a serving dish with the cherry tomatoes.

In the food processor, place the tofu, mayonnaise, orange juice and 2 tablespoons dill. Process until smooth, 15-20 seconds. Makes about 1 1/4 cups.

Drizzle over the asparagus and tomatoes. Garnish with remaining dill. Serve at room temperature.

Approx. nutrients per serving: calories - 53 protein - 3g carbohydrates - 7g fat - 2g cholesterol - 1 mg sodium - 28mg

APPLE "STRUDEL" SQUARES (PAREVE)

Serves 10 - 12

  • 1 (21 ounce) can apple pie filling
  • 1 Granny Smith apple, peeled and grated on large side of grater
  • 1 1/4 cups raisins
  • 1 tablespoon grated lemon rind
  • 1/8 teaspoon cinnamon
  • 1 tablespoon farina or all-purpose flour
  • 1 box (17.3 ounces) frozen puff pastry sheets, thawed
  • Cinnamon sugar to sprinkle

Preheat oven to 400F. Spray a 9-inch square baking dish with non-stick cooking spray. Place the pie filling in a bowl. Add the grated apple, raisins, lemon rind, cinnamon and farina or flour. If using flour, sprinkle in to avoid lumping. Mix well. Set aside.

Unfold one pastry sheet. Place in baking dish to cover the bottom. Trim to fit. Pour the apple mixture over, spreading evenly with a spoon. Cover with the remaining pastry sheet trimming to fit. Use the pastry scraps to cut out shapes such as leaves or apples and arrange on top. Brush with water and sprinkle with cinnamon sugar.

Bake in preheated oven 35 minutes or until pastry has risen and is nicely browned. Cool. Cut into squares. Serve at room temperature.

Approx. nutrients per serving: calories - 331 protein - 4g carbohydrates - 47g fat - 15g cholesterol - 0mg sodium - 124mg

To make cinnamon sugar: Place 1/2 cup sugar and 1 1/2 teaspoons cinnamon in a jar with a tight-fitting lid (such as a jelly jar). Cover and shake to mix. This will keep for months stored in a cool, dry place. Do not refrigerate.

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JWR contributor Ethel G. Hofman is the former president of the International Association of Culinary Professionals, whose members include the likes of Julia Child. She is the author, most recently, of "Everyday Cooking for the Jewish Home: More Than 350 Delectable Recipes". (Click HERE to purchase. Sales help fund JWR.) To comment, please click here.

© 2003, Ethel G. Hofman