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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

A crisp has all the fruity goodness without the upper-crust fuss of a pie

By Sharon K. Ghag





JewishWorldReview.com | (MCT) A crisp is a pie without the fuss of a crust.

This humble cousin of upper-crust pies and tarts melds tree-ripened fruit and a few pantry staples into a sweet-tart old-fashioned dessert that's hard to resist.

The British call it a crumble. Americans call it a crisp. We call it downright delicious.

All those hot fruit juices bubble up into the buttery, sugary topping as it bakes to create sophisticated flavors that are mouth-watering and good.

Crisps are so easy to assemble. Mix fruit, sugar, lemon juice and tapioca and pour into a deep baking dish.

Sprinkle on a crumbly topping to create a one-of-a-kind dessert. Change up the fruit, using whatever is on hand. Mix apricot and pineapple or pineapple juice to lighten up an otherwise heavy filling. A mix of fresh cherries and canned cherry pie filling produces excellent results. Firm pears are an unexpected surprise. Add a few tablespoons of apricot jam to deepen their flavor.


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Use whatever thickener you have on hand. Flour will do in a pinch. Even better is arrowroot, cornstarch or potato starch. Quick-cook tapioca, though, is my standby. It produces a clear filling that lets the fruit flavors shout and the brightly colored fillings shine. Swap brown sugar for white sugar or use a mix of both in the topping or the filling. Sprinkle in a little cinnamon, nutmeg or cloves into the topping. A žteaspoon of each are all you'll need. Add a dash of spice to the filling. Or don't. This rustic dessert takes kindly to improvisation and is kind to the hostess because it comes together effortlessly. And if at first bite it's a little too tart, make room for ice cream. A tart crisp and vanilla ice cream are heaven in a bite.

Change up the topping: Try oatmeal or ground nuts; just butter, sugar and flour work great; and finely chopped nuts in a butter-flour-sugar topping are wonderful because they toast during baking and provide flavor and texture.

Pop it in the oven for a bit. When those delicious fruit juices bubble up over the filling, you know it's done. There's no guesswork here, like with a pie filling under a crust.

Resist the urge to eat it hot out of the oven — the juices need to thicken and set. And if you're lucky enough to have leftovers, you'll be rewarded with flavors that are even better the second day.



NUT TOPPING

Makes: About 2 1/2 cups, enough for a 10-inch pie or 1 1/2 to 2 1/2 -quart baking dish



  • 2/3 cup granulated sugar

  • 7 tablespoons butter, room temperature

  • 1/2 cup plus 2 tablespoons all-purpose flour

  • 1 cup chopped walnuts, pecans or almonds

  • 1/2 teaspoon each cinnamon and nutmeg Instructions:


Combine all ingredients and crumble with your fingertips. Spread mixture over prepared fruit in buttered baking dish and bake as directed.


OATMEAL TOPPING


  • 3/4 cup all-purpose flour

  • 1 cup packed light brown sugar

  • 1 1/2 cups rolled oats

  • 6 tablespoons ( 3/4 stick) salted butter, softened


Combine dry ingredients in a bowl and mix. Add butter and mix by hand until butter is incorporated. Spread over fruit. Bake until top is golden, 40 to 45 minutes.

For the filling, Lauren combines 3 cups blueberries, 2 tablespoons sugar and the juice of 1 lemon as the base for this crisp. She bakes it in a 9-inch square baking dish. She also doesn't use a thickener.

Change up the topping by reducing sugar and oatmeal by half and flour to 1/3 cup. Add 1/4 cup toasted wheat germ.



GROUND NUT TOPPING

Serves: 9


  • 3/4 cup sugar

  • 1 1/4 cups all-purpose flour

  • 3/4 cup almond meal

  • 3/4 cup butter, softened

  • 6 tablespoons sliced almonds, divided use


Mix the dry ingredients in a bowl, except 3 tablespoons of the sliced almonds.

Add the butter and rub with your hands until the mixture turns crumbly.

Sprinkle topping on fruit and scatter the remaining sliced almonds on top.

Preheat oven to 350 degrees. Bake 40 minutes or until fruit is bubbly and the topping browned.

No thickener in fruit filling: 1 1/3 pounds apricots, quartered and pitted; 3 peaches, pitted and sliced; 1 pound blackberries; zest of half lemon and juice of entire lemon; and 3t ablespoons sugar.


PEACH FILLING

Use this recipe as a starting point for the fruit filling in crisps, just adjust the sugar to suit the sweetness of the fruit.


  • 5 to 6 cups peaches

  • Juice of 1 lemon

  • 1/2 to 3/4 cup granulated sugar

  • 3 tablespoons quick-cooking tapioca, increase if fruit is especially juicy


Combine filling ingredients. Sprinkle with a crumb topping. Bake at 350 degrees for 35 to 45 minutes.


BLUEBERRY-PEACH CRISP

Serves: 6


  • 5 cups frozen blueberries, unthawed

  • 2/3 cup granulated sugar

  • 1/4 cup plus 2/3 cup water

  • 1/4 cup cornstarch

  • Grated zest of 1 lemon

  • 2 medium ripe peaches, peeled, pitted and sliced

Preheat oven to 400 degrees.

In a large saucepan, combine the blueberries, granulated sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring occasionally. Whisk together the cornstarch and remaining 2/3 cup water in a small bowl until smooth. Stir in the cornstarch mixture into the hot berries. Gently stir in the lemon zest and peaches, being careful not to mash the peaches.

Reduce the heat to low and continue simmering the fruit, gently stirring, until the juices have thickened and the mixture is clear. Remove from heat and scoop mixture into 2 1/2 -quart baking dish.

Bake the crisp until the topping is nicely browned, 30 to 40 minutes.

The suggested topping for this crisp combines 3/4 cup all-purpose flour, 1/2 cup old-fashioned rolled oats, 1/2 cup firmly packed brown sugar, 1 teaspoon nutmeg and 1/4 cup nonhydrogenated margarine (stick with butter, though, its flavor can't be beat). The ingredients are combined and sprinkled on the fruit.


BLACKBERRY CRISP

Serves: 6


  • 4 cups frozen blackberries

  • 1 1/2 to 1 2/3 cups granulated sugar

  • 3 tablespoons cornstarch

  • 1/2 teaspoon cider vinegar

  • 2 tablespoons water

  • 1 tablespoon quick-cooking tapioca


In a heavy-bottom saucepan, combine berries, sugar, cornstarch, vinegar and 2 tablespoons water. Mash the fruit slightly. Cook over medium-low heat, stirring occasionally, just until mixture nears the boiling point. Remove from heat. Stir in tapioca. Bake at 350 degrees for 30 to 40 minutes. The cider vinegar softens the seeds.

Alternately, mix blackberries when they're in season with the sugar and 3 to 4 tablespoons tapioca. Omit the cornstarch, cider vinegar and water. Freeze until ready to bake. Thaw slightly, add crumble topping and bake until bubbly. Freezing also soften the seeds.

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