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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

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

This famed chef's ITALIAN TWIST ON CHEESECAKE is simply tantalizing

By Mario Batali





JewishWorldReview.com | I love cheesecake in any form, but this year I am most in love with a cheesecake with a surprise: Nectarine and Black Pepper Cheesecake.


Ricotta brings a lightness that is unmatched to the classic New York cheesecake. I add mascarpone and American cream cheese to help balance the ricotta and achieve an ideal creamy texture. This blend will save you from the denseness that sometimes plagues this dessert.


Near Modena, in Emilia-Romagna, nectarines are often served with black pepper and balsamic vinegar, a combination so deceptively perfect and balanced that it seemed a logical step to mix that combination with delicious ricotta and cream cheese.



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When nectarines aren't available at the market, use any stone fruit: plum, apricots or even cherries.


This dessert is simply tantalizing.





NECTARINE AND BLACK PEPPER CHEESECAKE


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


Makes: one 9-inch cheesecake; serves 8 to 10



  • 2 tablespoons extra virgin olive oil

  • 5 ripe nectarines, pitted, peeled and sliced

  • 2 tablespoons freshly ground black pepper

  • 8 tablespoons (1 stick) unsalted butted, melted, plus extra melted butter for brushing the pan.

  • 1 1/2 cups graham cracker crumbs

  • 1 cup plus 1 tablespoon sugar

  • 1 1/4 cups mascarpone, at room temperature

  • 10 ounces cream cheese, at room temperature

  • 10 ounces fresh ricotta, drained, at room temperature

  • 1 tablespoon almond extract

  • 4 large eggs, at room temperature

  • 1/2 cup heavy cream


In a 12-inch saute pan, heat the oil over medium heat until just smoking. Add the nectarine slices and saute for 2 minutes, or until just softened. Add the black pepper and toss to mix well. Transfer the nectarines to a strainer, set the strainer on a plate to catch the juices, and allow to cool.

Preheat the oven to 325 F.

Brush melted butter over the bottom and sides of a 3-inch-deep 9-inch springform pan. Place a round of parchment paper on the bottom of the pan.

In a small bowl, combine the graham cracker crumbs, the 8 tablespoons melted butter, and 1 tablespoon sugar. Stir together thoroughly. Press the mixture over the bottom of the parchment-lined pan.

In a heavy-duty mixer fitted with the paddle attachment, beat the mascarpone on medium speed for 30 seconds. Add the cream cheese, ricotta and remaining 1 cup sugar, and mix on low speed for 30 seconds. Scrape down the sides of the bowl, and mix on medium speed for 2 minutes.

In a separate bowl, whisk together the almond extract, eggs and heavy cream.

With the mixer on low speed, slowly pout in the liquid mixture, stopping and scraping the bowl two or three times to incorporate all the ingredients. Using a spatula, gently stir in the drained nectarines (reserve the drained liquid in a small bowl) until completely combined. Pour the mixture into the springform pan.

Prepare a water bath by filling a broiler pan or a baking dish halfway with hot tap water. Place the pan in the oven.

Cover the bottom of the springform pan with foil and set it into the water bath. Bake for 1 1/4 to 1 1/2 hours, until the cheesecake is set but still has a little wobble in the center.

Turn the oven off, open the oven door, and allow the cheesecake to stand in the turned-off oven for 30 minutes. Then remove the springform from the water bath, place it in the refrigerator, and chill for 3 hours.

Shortly before serving, pour the reserved drained nectarine liquid into a small saucepan, and reduce it slowly over low heat until syrupy.

Remove the springform pan sides and transfer the cheesecake to a platter. Slice it with a hot knife (warm it under hot running water, dry it, and slice), and serve each slice with a drizzle of the nectarine syrup.

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© 2012, MARIO BATALI. Distributed by Tribune Media Services Inc.