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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

Get into the holiday spirit with these Star-Spangled desserts

By Marialisa Calta


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http://www.JewishWorldReview.com | You've got to love the Fourth of July. There are, of course, all those historical and patriotic reasons, but there's also the fact that it's our most down-home holiday. Few people think of going out to a fancy restaurant for July 4. What's way more likely to be on the calendar is a picnic at the lake, a concert in the park, municipal fireworks, backyard sparklers and a neighborhood game of volleyball or Frisbee.


To give your Fourth of July spread a holiday air and distinguish it from just any old summer weekend gathering, you may want to go for a dessert with the red-white-and-blue theme. Red-and-sky-blue popsicles, vanilla ice cream with strawberry or blueberry sauce (or both!) and ice-cold watermelon will fit the theme. But if you feel like going that extra mile, make this Star-Spangled Cobbler and get everyone's attention.


STAR-SPANGLED COBBLER

For the crust:


  • 1 cup all-purpose flour

  • 1/4 teaspoon salt

  • 1/3 cup butter or shortening

  • 1/2 cup shredded cheddar cheese

  • 1 or 2 tablespoons ice water


For the filling:


3 pints strawberries

1 pint blackberries or blueberries

juice from one lemon

1/2 cup sugar

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 tablespoons butter, cut into 1/4-inch cubes


Make the pastry: In the bowl of a food processor, combine the flour and salt. Cut the butter into small pieces, and distribute over the flour mixture. Pulse until the mixture resembles coarse cornmeal. Sprinkle 1 tablespoon of the water over the pastry, and pulse until the dough clumps together. If it does not, add more water, a teaspoon at a time. Once the dough clumps together, form it into a ball and wrap in wax paper or plastic wrap, and refrigerate while you assemble the other ingredients.

Preheat the oven to 350 F. Lightly butter a 10-by-6-inch or 11-by-7-inch baking dish.

To assemble the cobbler, rinse the berries separately, and drain them. Hull the strawberries, and halve them. Stem the blackberries or blueberries if needed. Arrange the berries in a flag pattern in the baking pan, with the blackberries or blueberries grouped in the upper left corner and the strawberries in the rest of the pan. Sprinkle with lemon juice. In a small bowl, mix together the sugar, flour, cinnamon and nutmeg, and sprinkle over the berries. Distribute the butter pieces over all.

On a lightly floured surface, roll out the pastry to 1/8-inch thickness. With a star-shaped cookie cutter, cut out six stars along one edge of the dough. With a knife, slice the remaining dough into six or eight 1/2-inch strips long enough to fit your pan. Arrange the stars over the blackberries or blueberries, and arrange the stripes over the strawberries.

Bake for 35 minutes, until the crust is golden and the berries are bubbly and tender. Allow to cool, and serve warm or at room temperature.

Yield: 8 to 12 servings


RED, WHITE AND BLUEBERRY MUFFINS

  • 1 cup sugar

  • 1/3 cup vegetable oil, such as canola oil

  • 2 large eggs

  • 1 cup half-and-half

  • 4 teaspoons baking powder

  • 1 teaspoon salt

  • 3 cups all-purpose flour

  • 1 cup dried cranberries or dried cherries

  • 1-1/2 cups large blueberries

  • 1/3 cup brown sugar, for sprinkling


Preheat oven to 400 F. Butter 18 standard muffin cups or line with paper baking cups. In the bowl of an electric mixer, combine the sugar and oil, and beat until well blended. Add the eggs, alternating with the half-and-half, beating after each addition. Then add the baking powder and salt, and beat well. Mix the flour in well. Using a spoon, stir in the dried fruit and then gently fold in the blueberries.

Spoon the batter into the prepared muffin tins, filling the cups two-thirds of the way. Sprinkle tops with brown sugar. Bake for 15 to 18 minutes or until tops spring back when lightly tapped.

Yield: 18 standard muffins

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Marialisa Calta is the author of "Barbarians at the Plate: Taming and Feeding the American Family" (Perigee, 2005).

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© 2009, Marialisa Calta. Distributed by Newspaper Enterprise Assn. Distributed by McClatchy-Tribune Information Services