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December 2, 2014

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 Oct. 11, 2005 /8 Tishrei, 5766

International Yom Kippur break-fast dishes

By Ethel G. Hofman


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http://www.JewishWorldReview.com | The first food to break the Yom Kippur fast differs for Jews in other countries and for those who have emigrated here determined to cling to their own customs. For Polish and Russian Jews, it might be a slice of sweet babka and a glass of lemon tea . Syrian and Iraqui Jews may nibble on Ka' a'him, round, crunchy sesame cookies which look like mini-bagels. Turkish and Greek Jews, will sip on a sweet drink made with melon seeds. In my Scottish home, my mother served home made pickled herring and seltzer water, essential she insisted "to replenish liquids and salt lost during fasting!"


This year I'll bow to tradition for there are those among us who would balk at a table without bagels and cream cheese and "maybe just a slice of that kugel.". But to accompany the traditional platter and to offset calories, I plan to serve a delicate, lightly seasoned soup along with an assortment of salads, all to be served chilled or at room temperature. Middle Eastern herbs and seasonings make these dishes sparkle but go easy….taste buds and palates are more sensitive after 24 hours without food and drink.


This may not be such a departure from break-fast customs. In Israel and in the Mediterranean countries, where fresh produce is cheap and quality is high, Jews will be breaking the fast with salads, yogurts and cheese. Baskets brimming with succulent fresh figs, dates and blushing grapes, will make a stunning, edible centerpiece.


All the recipes below may be made a day ahead.


Simplify by using prepared vegetables in a bag (remember to rinse in cold water even though it says pre-washed), packaged rice mixes, chopped dried fruits, and bottled herring tidbits.


May we be inscribed for a healthy, happy year.


Recipes given for starred items only and may be doubled.

BREAK-FAST MENU



Challah Orange juice Wine
"Cream" of Green Pea Soup*
Cheese and Smoked Fish Platter
Mixed Crisp Baby Greens with Balsamic Dressing
Poached Salmon Salad*
Vegetable Slaw with Seeds and Raisins*
Basmati and Wild Rice Salad *
Scandinavian Herring*
Honeyed Lentil Salad*
Coffee Cake stuffed with Fall Fruits*
Basket of Fresh Fruits
Coffee and Tea


"CREAM" OF GREEN PEA SOUP (PAREVE)

Serves 6

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1/2 teaspoon minced garlic in a jar
  • 1 (16 ounce) package frozen baby peas
  • 2 1/2 cups vegetable stock
  • 1/4 cup tahini
  • 1 tablespoon fresh lemon juice
  • Salt and white pepper to taste

In a medium saucepan heat the oil over medium heat. Add the onion and garlic. Reduce heat and sauté 5 minutes or until softened. Add the peas and vegetable stock. Cover and bring to simmer over medium heat. Cook 10 minutes or until peas are softened. Cool. Pour into blender jar. Add the tahini and lemon juice. Blend at High to puree. Season to taste with salt and pepper. If too thick, add a little more stock. Serve chilled or at room temperature.

Approx. nutrients per serving: calories - 154 protein - 5g carbohydrates - 12g fat - 10g cholesterol - 0mg sodium - 92mg


POACHED SALMON SALAD (PAREVE)


Serves 6

This is equally delicious using other filleted fish such as tuna, halibut or tilapia.


  • 1 1/2 pounds salmon fillet, skin removed
  • 1/3 cup dry white wine
  • 1/2 medium cucumber, unpeeled, seeds removed and diced
  • 1/2 small red bell pepper, seeded and diced
  • 1/2 cup light mayonnaise
  • 3 tablespoons cider vinegar
  • 2 tablespoons capers, rinsed
  • 3 tablespoons snipped fresh dill
  • Sliced cucumbers and radishes


Wash the salmon in cold water. Pat dry with paper towels. Cut into three or four pieces. Place in a shallow microwave dish. Pour the wine and 1/2 cup boiling water over. Cover with plastic wrap venting at two sides. Microwave at Medium for 10 minutes or until flakes are opaque when separated with point of a knife. Drain well.

Place in a bowl and separate flakes with a fork removing any bones. Cool.

Add the diced cucumber, red bell pepper, mayonnaise, vinegar, capers and dill.

Toss gently to mix. Chill. Mound the mixture in the center of a plate. Surround with sliced cucumbers and radishes. Cover with plastic wrap and refrigerate until needed.

approx. nutrients per serving: calories - 265 protein - 23g carbohydrates - 1g fat - 18g cholesterol - 82mg sodium - 278mg

VEGETABLE SLAW WITH SEEDS AND RAISINS (PAREVE)

Serves 6

Quick Tip: use 1/2 cup bottled oil and vinegar dressing instead of mixing your own.


  • 3 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons dijon mustard
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
  • 1 (16 ounce) package shredded cole slaw mix
  • 1 cup shredded carrots
  • 1 cup coarsely snipped Italian parsley
  • 1/3 cup sunflower seeds
  • 1/2 cup raisins
  • 2 tablespoons sesame seeds to garnish (optional)

In a small bowl, whisk together the lemon juice, oil, mustard and tarragon. In a large bowl, place the cole slaw mix, carrots, parsley, seeds and raisins. Pour the lemon juice mixture over. Toss gently to mix. Chill.

Before serving, sprinkle with sesame seeds (optional)

Note: May spoon into a lettuce or cabbage lined serving bowl and refrigerate. approx. nutrients per serving: calories - 170 protein - 3g carbohydrates - 18g fat - 11g cholesterol - 0mg sodium - 150mg


BASMATI AND WILD RICE SALAD (PAREVE)

Serves 6

  • 1 package (6 ounces) Basmati and Wild Rice Mix
  • 2 teaspoons mild curry powder
  • 1 jar (6 ounces)marinated artichokes, drained and sliced
  • 1 can ( 2.25 ounce) sliced black olives
  • 1/4 cup chopped fresh mint or 1 tablespoon dried

Prepare the rice mix according to package directions. When cooked, stir in the curry powder, artichokes, olives, and half the mint. Spoon into a serving dish. Before serving, scatter remaining mint over. Serve at room temperature or chilled.

approx. nutrients per serving: calories - 134 protein - 4g carbohydrates - 24g fat - 3g cholesterol - 0mg sodium - 475mg

SCANDINAVIAN HERRING (DAIRY)

Serves 4-6

  • 1 (12 ounce) jar herring tidbits in sour cream
  • 1 Granny Smith apple, cored, peeled and diced
  • 1 (15 ounce) jar beets, well-drained and diced
  • 1 teaspoon Dijon style mustard
  • Chopped dill sprigs to garnish


Drain the herring reserving the creamy liquid. Cut herring into small pieces and place in a bowl. Add the apple and beets. Stir gently to mix. Mix the reserved cream with the mustard. Pour over the herring mixture. Refrigerate. Before serving, garnish with dill sprigs.

approx. nutrients per serving: calories - 138 protein - 7g carbohydrates - 15g fat - 5g cholesterol - 31mg sodium - 650mg


HONEYED LENTIL SALAD (DAIRY)

Serves 4-6

  • 3/4 cup dried lentils, rinsed
  • 1 can (about 8 ounces) chickpeas, drained
  • 1/4 cup chopped red onion
  • 1/3 cup dried currants
  • 1/4 cup honey mustard salad dressing*
  • 1 tablespoon honey, warmed
  • 2 teaspoons ground cumin or to taste
  • Salt and fresh ground pepper to taste
  • 1/4 cup chopped cilantro

* This dressing is dairy

In a medium saucepan, bring 3 cups water to boil. Add lentils. Reduce heat and bring to simmer. Partially cover. Continue simmering, stirring occasionally, until lentils are tender but still slightly chewy, about 20 minutes. Drain well.

Transfer lentils to a bowl. Add all the remaining ingredients Stir gently to mix.

Refrigerate. Serve chilled or at room temperature.

approx. nutrients per serving: calories - 198 protein - 8g carbohydrates - 30g fat - 6g cholesterol - 0mg sodium - 168mg


BUNDT CAKE STUFFED WITH FALL FRUITS (PAREVE)

Makes 18-20 slices

Leftovers, if you have any, freeze well.

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 1 cup vegetable oil
  • 5 eggs
  • 1 tablespoon vanilla extract
  • 1/4 cup orange juice
  • 1 large peach, seeded and diced
  • 4 prune plums, seeded and snipped in 1/4-inch pieces
  • 2 cups diced dried apricots
  • 1 cup pitted dates, coarsely chopped
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon cardamom

Preheat oven to 350F., Spray a 12-cup bundt pan with non-stick cooking spray. In mixer bowl, stir together flour, sugar, baking powder, oil, eggs, vanilla extract and orange juice.

Mix at medium-low speed for 10 minutes.

In a separate bowl, combine the peach, plums, apricots, dates, sugar, cardamom.

Spoon half the batter in prepared pan. Spread about 3/4 fruit mixture over. Top with remaining batter and fruit mixture.

Bake in preheated oven for 1 1/4 hours or until a toothpick comes out clean when inserted in center. Cool on a wire rack. Slice with a serrated knife.

approx. nutrients per slice: calories - 344 protein - 4g carbohydrates - 55g fat - 13g cholesterol - 53mg sodium - 90mg

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WANT MORE GREAT RECIPES?
"Everyday Cooking for the Jewish Home: More Than 350 Delectable Recipes"  

From the former president of the International Association of Culinary Professionals comes a beautifully designed, accessible and uniquely comprehensive guide to Jewish home cooking. Unlike many Jewish cookbooks that are limited to the traditional dishes of Eastern Europe, Everyday Cooking for the Jewish Home gives readers a truly international sample of what the world of Jewish cooking has to offer. Structured from soup to nuts, and including a special Passover section, it presents a spectacular array of dishes such as Peppered Chickpeas (Arbis), Sweet and Sour Meatballs, Beef and Barley Soup with Kale, Homestyle Gefilte Fish, Potato Chicken Cutlets, Shabbat Beef and Eggs, Cholent, Steamed Beef Greens, Israeli Salad, Poppyseed Noodles, Kasha and Bow Ties, Glick's Colossal Butternut Latkas, Shabbat Wine Mold with Cherries and Walnuts, Springtime Kugel with White and Sweet Potatoes and Matzoh Brie.

Sales help fund JWR.

JWR contributor Ethel G. Hofman is the former president of the International Association of Culinary Professionals, whose members include -- and have included -- respected gourmets like Julia Child. To comment, please click here.

© 2005, Ethel G. Hofman