Home
In this issue
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 crispy French toast is to die for

By Noelle Carter



JewishWorldReview.com | (MCT) The trick to this French toast, courtesy of 1892 East New American Restaurant & Tavern in Huntsville, Ala., is a combination of cornflakes and buttery palmiers, which add great crunch and rich flavor. With a topping of apples and a dusting of powdered sugar, it makes for a perfect start to the day.


1892 EAST'S CRISPY FRENCH TOAST

SERVINGS: Serves 4

TOTAL TIME: 45 minutes


APPLE TOPPING


  • 3 Granny Smith apples, peeled and sliced
  • 1 tablespoon ground cinnamon
  • 1/4 cup light brown sugar
  • Salt
  • 2 tablespoons cold water
  • 1 tablespoon cornstarch


In a medium saucepan, combine the apples, cinnamon, brown sugar and a pinch of salt over low heat. Cook, stirring until the apples are tender but not mushy, 8 to 10 minutes. While the apples are cooking, combine the water and cornstarch in a small bowl. Add the cornstarch mixture to the apples and increase the heat to high, stirring until the liquid bubbles and thickens. Remove from heat and hold in a warm place.



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.


CRISPY FRENCH TOAST



  • 6 eggs
  • 1 cup half and half
  • 3 tablespoons sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 cups cornflakes
  • 1 cup crumbled palmiers (you can substitute 1 extra cup cornflakes)
  • 3 tablespoons powdered sugar, plus more for dusting
  • Oil for deep-frying
  • 4 slices sourdough bread, cut into 3/4-inch slices
  • Apple topping


1. In a medium bowl, beat together the eggs, half and half, sugar, vanilla, cinnamon and nutmeg to form the batter.

2. In a food processor, grind the cornflakes with the palmiers and powdered sugar to a coarse, sandy texture.

3. Heat the oil in a wide pot or deep fryer until it reaches 350 degrees.

4. While the oil is heating, start preparing the French toast: Dip the bread in the batter to soak, then press the soaked bread into the crust mixture on both sides to form a good coating. Place the bread in the fryer, careful not to crowd, and fry until the crust is golden-brown, about 2 minutes.

5. Drain the French toast on paper towels to remove any excess oil, then arrange on a plate and top with apples and a dusting of powdered sugar. Serve immediately.

EACH SERVING

Calories 823
Protein 21 grams
Carbohydrates 115 grams
Fiber 6 grams
Fat 32 grams
Saturated fat 10 grams
Cholesterol 318
Sugar 52 grams
Sodium 713 mg


Sign up for the daily JWR update. It's free. Just click here.

To comment, please click here.

Interested in a private Judaic studies instructor — for free? Let us know by clicking here.




© 2013, Los Angeles Times Distributed by MCT Information Services

Quantcast