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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

Pancake dreams: Batters (plural) that let you hit the snooze button

By Jenn Garbee





JewishWorldReview.com | The sound of sizzling butter, the telltale tiny bubbles dotting the batter's surface, a warm plate at the ready soon to be filled with a piping hot stack of pancakes. These are the makings of my ideal leisurely weekend breakfast.

In reality, the only thing piled high on my kitchen table weekends is slightly burnt toast smeared with last week's breadcrumb-crusted butter. When faced with the choice between waking up early to whip up pancake batter or hitting the snooze button for a coveted extra hour of sleep, I'll begrudgingly settle for cold toast.

Recently, however, a friend told me she made a pancake batter that can sit in the fridge overnight. And the flavor improves after a few days, she boasted, so the pancakes are even better on Sunday morning. Back-to-back mornings of fork-tender pancakes ready before the coffee finishes percolating? It's too good to be true, I quipped, all the while taking mental notes as she rattled off the recipe.

In my mind, the idea of overnight pancake batter had one insurmountable problem. The key to making a tender pancake is mixing the wet and dry ingredients just prior to cooking. Let the batter sit on the counter for too long and you'll end up with dense, heavy pancakes best suited for an afternoon of fetch with Fifi.


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The secret, said my friend, is adding yeast to the batter. It's the same concept as allowing baguette dough to rest overnight in the fridge so it can rise more slowly. By morning you've got a pre-made pancake mix with extra lift from the yeast and a pleasant tang. Not to mention a batter made on Friday night will last throughout the weekend -- even until Monday, should you suddenly feel an urgent need to call in sick and taste your way through Grades AA, A and B of maple syrup (don't mistake B for the underdog -- it's complex with dark caramel notes).

This whole overnight batter idea necessitated immediate action. I bought pounds of sweet cream butter and maple syrup by the jug to prepare for what would surely be countless weekends spent in front of the hot griddle perfecting the recipe. But the recipe didn't need a bit of tweaking. The batter took minutes to prepare (the night prior, no less). The pancakes were delicious, a cross between a fluffy modern day pancake and a more rustic classic griddlecake. I called my friend between syrup-soaked bites to extol the virtues of her recipe (and atone for doubting her prowess behind the griddle).

Now that I didn't need to get up early to make great pancakes, I found myself using the extra time to experiment with classic mix-ins like toasted nuts and fresh berries. Add mix-ins just before cooking, not the previous night, to prevent them from becoming soggy or watering down the batter. Once I got the hang of it, I began to think of the batter as an anything-goes blank canvas to be splattered with my favorite fruits and nuts -- even chocolate candies (it's the weekend, after all) -- a la Jackson Pollock.

That's exactly how Frederic Castan, executive chef of the St. Regis Resort Monarch Beach south of Los Angeles, approaches his pancake station every weekend. It's a towering doublewide buffet table stacked with glass bowls six deep (at varying heights, all the better to see the peanut butter cups amidst the prunes).

The usual suspects, including dozens of toasted nuts and fresh and dried fruits, are here. But you'll also find a treasure trove of exotic fruits such as gooseberries and golden kiwi, homemade sauces and jams, and a dizzying array of chopped candy bars and treats, including chocolate chip cookie dough and crumbled brownies. The spirited can add a shot of liquor to the batter, such as tequila, with a fresh honeycomb chaser. Add a pinch of lime zest and Grand Marnier syrup, and you've got an edible breakfast margarita. For dessert, there's lemon chiffon cake, pumpkin pie and s'mores, all in flapjack form.

Somehow I doubt that Castan and his staff are hitting the snooze button on the weekends.



ALL-WEEKEND BUTTERMILK PANCAKES

Makes 10 to 12 large (6-inch) pancakes


  • 1 teaspoon (about 1/2 package) active dry yeast

  • 2 tablespoons lukewarm water

  • 2 cups flour

  • 1 1/2 teaspoons baking powder

  • 1 1/2 teaspoons baking soda

  • 1/2 teaspoon kosher salt

  • 2 cups well-shaken buttermilk

  • 3 eggs, lightly beaten

  • 2 tablespoons vegetable oil

  • 2 teaspoons tablespoon honey

  • Butter, as needed


Dissolve the yeast in the water. In a large bowl, combine the flour, baking powder, baking soda and salt. In a medium bowl, combine the buttermilk, eggs, oil and honey. Add the yeast and buttermilk mixtures into the flour mixture and whisk to combine (the batter will not be completely smooth). Cover with plastic wrap and refrigerate overnight. To cook pancakes, heat a griddle or nonstick skilled over medium heat. Lightly butter the griddle and let melt. Stir the batter and pour 1/3 cup into the skillet, lightly spreading out the batter into a circle, and cook until bubbles appear on the surface, about 2 minutes. Flip and cook until the bottom is lightly golden and pancakes are springy to the touch. Keep warm in a low oven and repeat with remaining batter, buttering the griddle each time.

Note: Pancake batter will keep for 3 days, refrigerated. Little black dots may form on the batter's surface on days 2 and 3 -- they're a harmless result of oxygenation. Just stir to combine. Add mix-ins such as nuts, fresh or dried fruit, or chocolate chips to the batter just before cooking.



OVERNIGHT S'MORES PANCAKES

Adapted from Chef Frederic Castan.

Makes 8 to 10 large (6-inch) pancakes


  • 1 teaspoon (about 1/2 package) active dry yeast

  • 2 tablespoons lukewarm water

  • 2 1/2 cups well-shaken buttermilk

  • 2 tablespoons vegetable oil

  • 1 teaspoon vanilla extract

  • 2 eggs, lightly beaten

  • 1 3/4 cups all purpose flour

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon baking soda

  • 2 teaspoons baking powder

  • 2 tablespoons butter; melted

  • 1/2 cup graham cracker crumbs

  • 1 cup chocolate chips

  • 1 cup mini marshmallows

  • 1 cup chocolate syrup, warmed


Dissolve the yeast in the water. In a separate bowl, mix the buttermilk, oil, vanilla and eggs. In a large bowl, mix the flour, salt, baking soda and baking powder. Add the yeast and buttermilk mixtures into the flour mixture and whisk to combine. Add the melted butter and graham cracker crumbs and stir well. Cover with plastic wrap and refrigerate overnight.

To cook the pancakes, heat a griddle or nonstick skilled over medium heat. Lightly butter the griddle and let melt. Pour 1/3 cup of batter into the skillet, lightly spreading the batter into a circle, and sprinkle with a few marshmallows and chocolate chips and cook until bubbles appear on the surface, about 2 minutes. Flip and cook until the bottom is lightly golden and pancakes are springy to the touch. Keep warm in a low oven and repeat with remaining batter, buttering the griddle each time. To serve, top each serving of pancakes with a few marshmallows and chocolate chips and drizzle with chocolate syrup.

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© 2012,Jenn Garbee. Distributed by Tribune Media Services Inc.