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

Ice pops for grown-ups

By Marialisa Calta

Tarragon flavors these elegant pink-grapefruit ice pops, making them fit for a dinner party

http://www.JewishWorldReview.com | With all the super-premium ice creams out there, you may not have the motivation to make your own. Or the equipment. But it is perfectly possible to make delicious frozen treats without an ice-cream maker. Sorbet, for example. Or granita (a shaved-ice confection with the consistency of a snow cone). Or ice pops.

Sugared ices have been around for centuries (the Roman emperor Nero is said to have enjoyed them), but according to the official Popsicle website (www.popsicle.com), the Popsicle was born when, in 1905, an 11-year-old named Frank Epperson left a mixture of powdered soda, water and a stirring stick in a cup on his porch. "It was a cold night, and Epperson awoke the next morning to find a frozen pop. He called it the 'Epsicle.' It was a hit with his friends at school, and later with his own kids. They constantly called for 'Pop's 'sicle.' So in 1923, Epperson changed the name and applied for a patent." Innovations over the years included the Twin Popsicle, with double sticks ("invented during the Great Depression so two children could share an ice pop for just a nickel"); the "Push-Up" and "Pop-Up"; and Popsicles shaped like SpongeBob SquarePants and Dora the Explorer. But these Popsicles are clearly for kids. Why not aim for a more grown-up version?

A note on ice-pop molds: Recipes are based on 4-ounce molds; some may hold less. If you don't have molds, use small paper cups (like Dixie Cups). Pour the pop mixture into the cups, and cover the top of each cup with foil. Place a Popsicle stick in the center of the cup (down through the foil, which will hold it in place). Freeze until hard, preferably overnight. Remove from the freezer, and run the cup under tepid water to loosen.


  • 1 cup sugar

  • 1 cup water

  • 1 to 2 teaspoons dried tarragon

  • 1/8 teaspoon salt

  • 1-2/3 cups freshly squeezed pink- or ruby-red-grapefruit juice

Combine the sugar, water, tarragon and salt in a saucepan. Heat the mixture over medium heat, gently, until the sugar has dissolved completely and the syrup is clear, about five minutes. Remove from heat, and let sit for one hour. Strain the syrup though a mesh sieve into a medium bowl. Add the grapefruit juice, and whisk well. Pour into molds, and freeze.

Yield: about 8 (4-ounce) ice pops


  • 3/4 cup sugar

  • 1/2 cup water

  • 3/4 cup fresh lime juice

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons fresh orange juice

  • pinch of kosher salt, plus more for garnish

  • 2 tablespoons tequila

  • 2 tablespoons orange liqueur

Combine the sugar, water, lime, lemon and orange juices and pinch of salt in a small saucepan over medium heat. Cook, stirring, until the sugar dissolves, about five minutes. Remove from heat, and allow to cool. Stir in the tequila and orange liqueur. Pour into molds, and freeze. Serve garnished with kosher salt.

Yield: 4 ice pops


  • 3/4 cup sugar

  • 1/2 cup water

  • zest of one lemon

  • zest of one lime

  • about 4 cups of 2-inch chunks seeded watermelon

  • 1/3 cup freshly squeezed lemon juice

  • 2 tablespoons raspberry liqueur

In a small saucepan set over medium-high heat, combine the sugar, water, and lemon and lime zest. Bring the mixture to a boil, then reduce heat and simmer for five minutes. Remove from heat, and allow to cool. Strain the cooled syrup into a large bowl, and chill. Discard the zest.

Puree the watermelon in batches in the bowl of a food processor or in a blender. You need 2-1/2 cups of pureed melon.

Stir the watermelon puree into the sugar syrup, and then stir in the lemon juice and the liqueur. Pour into molds, and freeze.

Yield: 8 ice pops

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

© 2010, Marialisa Calta. Distributed by UFS, Inc.