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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

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

This recipe for Maple Muffins rivals any I have tried in Vermont

By Marialisa Calta





http://www.JewishWorldReview.com | "Sugaring season" is over. If you live in the north country, you know that means that the time of year when maple syrup can be made has ended.

Making maple syrup ("sugaring") is a somewhat involved process. First, the weather must cooperate. Cold nights and warm days are optimal. Once it's warm enough for the maple trees to bud, sugaring is over. The trees must be tapped, the sap collected and then boiled ... and boiled ... and boiled. This is mostly done in small cabins sporting cupolas from which the steam from all that boiling escapes. These are called "sugar houses" or sometimes "sugar shacks," and if you drive around, say, Vermont or New Hampshire during sugaring season, you will see these cheery-looking little outposts dotting the countryside, industriously bellowing steam.

It takes 40 gallons of sap to boil down into one gallon of maple syrup. If you are a maple-syrup producer ("sugarmaker"), you have to pay close attention so that, at the last stages, the stuff doesn't scorch. It is a labor-intensive process, which explains why syrup -- real maple syrup, not the cloying stuff sold as "pancake syrup" -- is relatively expensive. But to those who know the real thing, it is imminently worth it.

Maple syrup is graded by density, which affects flavor and color. Canada (which produces 80 percent of the world's maple syrup) has one set of standards and grades, the United States another. Further complicating the matter is the fact that Vermont (the largest U.S. producer) employs a different (and slightly higher) standard. But generally speaking, the lighter, more delicate, more translucent (and more expensive) syrups will be called something like "AA," "Fancy" or "Light Amber." The darkest syrup available in stores is Grade B, and is usually the one you want for cooking. It can be found in health and natural-food stores, in some supermarkets and online.

If your budget for real maple syrup is limited, buy a jug and save it for your pancakes, crepes, waffles and as a topping for ice cream -- all uses that showcase the delicate, nutty, warm flavor. If you consider maple syrup a staple, you can branch out into using it more widely in cooking. Glazes for chicken come to mind, as does all manner of baked goods, custards and frozen confections. Try it in vinaigrette, in barbecue sauce or, in small quantities, to "mellow" a tomato ragout or stew.

Leave it to a New York baker to come up with a recipe for Maple Muffins that rivals any I have tried in Vermont. In her new book, "Sarabeth's Bakery: From My Hands to Yours", Sarabeth Levine offers this recipe that she says was "forced" upon her by "a customer who said her family had made these muffins for more than a hundred years." Bet that customer was from Vermont. At any rate, she knows her muffins. And her maple syrup.





MAPLE MUFFINS


  • 1 cup coarsely chopped walnuts

  • softened unsalted butter, for the pan

  • 2-1/4 cups unbleached all-purpose flour

  • 3/4 cup whole-wheat flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon fine sea salt

  • 1-1/2 cups pure maple syrup, preferably Grade B

  • 12 tablespoons (1-1/2 sticks) unsalted butter, melted

  • 1/2 cup whole milk

  • 1 large egg plus 1 large egg yolk, at room temperature


Position a rack in the center of the oven, and preheat the oven to 350 F. Spread the nuts in an ovenproof skillet or baking pan with sides, and bake until toasty, eight to 12 minutes. Remove the pan from the oven, and remove the nuts from pan to stop toasting. Set aside. Increase oven temperature to 400 F. Brush the insides of 12 muffin cups with the softened butter, then brush the top of the pan.

Whisk the unbleached flour, whole-wheat flour, baking powder and salt together in a medium bowl. Whisk the maple syrup, melted butter and milk together in a large bowl, then whisk in the whole egg and the egg yolk. Add the dry ingredients to the wet ingredients, and stir just until smooth. Stir in the walnuts. Let the batter stand so the dry ingredients can absorb the liquids, about five minutes.

Using a 2-1/2-inch-diameter ice-cream scoop, portion the batter, rounded side up, into the prepared muffin cups.

Bake for 10 minutes. Reduce the oven temperature to 375 F, and bake until the tops of the muffins are golden brown and a wire cake tester inserted into the center of a muffin comes out clean, about 15 minutes more.

Cool in the pan for 10 minutes. Remove the muffins from the pan, and cool completely.

Yield: 12 muffins


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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.