July 2, 2009 Rabbi Abraham J. Twerski: The hallmark of a person Abe Novick: Up, up, and aliya July 1, 2009 Rabbi Avi Shafran: The Road Taken The Kosher Gourmet by Marialisa Calta: Get into the holiday spirit with these Star-Spangled desserts June 30, 2009 Rabbi Binyomin Ginsberg: What makes a great parent? Caroline B. Glick: Ideologue-in-Chief June 29, 2009 The Jewish Ethicist by Rabbi Dr. Asher Meir: Beware of 'Caveat Emptor' Steven Emerson: ACLU pushing for more money for Hamas June 26, 2009 Rabbi Yoni Posnick: Learn the secret to a healthy marriage from a scriptural villain Caroline B. Glick: Barack Obama vs. International Law June 25, 2009 Rabbi Shimon Apisdorf: The Absurd Power of Truth Jordan "Gorf" Gorfinkle's strip: Everything's Relative June 24, 2009 Rabbi Yonason Goldson: Advancement of technology is a wake-up call for humanity The Kosher Gourmet by Andrea Weigl: Summer on a stick: Making frozen treats can be easy, creative and fun June 23, 2009 Martin M. Bodek: 'On Surnames': And so, We Begin Caroline B. Glick: The Obama Effect June 22, 2009 The Jewish Ethicist by Rabbi Dr. Asher Meir: Working for a corrupt firm N. Richard Greenfield : Where are American Jews? June 19, 2009 Rabbi Abraham J. Twerski: Emotion v. intellect Caroline B. Glick: Israel's rare opportunity June 18, 2009 Jonathan Rosenblum: Sometimes it is more essential to define the nature of evil than good Jordan "Gorf" Gorfinkle's strip: Everything's Relative June 17, 2009 Rabbi Yonason Goldson: The Language of Confusion The Kosher Gourmet by Linda Gassenheimer: Nothing pleases Dad more than a thick, juicy onion-smothered steak. Add home-Baked Potato Chips and … June 16, 2009 The Jewish Ethicist by Rabbi Dr. Asher Meir: Career v. Careersism Caroline B. Glick: Obama's losing streak and Israel Richard Z. Chesnoff: ‘Palestinians’: Never Missing an Opportunity … June 15, 2009 Israeli Prime Minister Binyamin Netanyahu: How Judea and Samaria can become 'Palestine' Daniel Pipes: Where Netanyahu's speech failed June 12, 2009 Rabbi Abraham J. Twerski: Some big thoughts about not acting so big Caroline B. Glick: Obama's High Commissioner June 11, 2009 Victor Davis Hanson: Our historically challenged President Mitch Albom: Beware the True Believers Lewis Grossberger: What we learn from the new Hitler photos June 10, 2009 Mort Zuckerman: What Obama and his advisors won't -- or refuse to -- grasp about Israel and the Muslim world The Kosher Gourmet by Steve Petusevsky Lotsa pasta: Tips, techniques and (amazing) taste June 9, 2009 Anne Bayefsky: Obama's stunning offense to Israel and the Jewish people Frank J. Gaffney, Jr.: America's first Muslim president? June 8, 2009 The Jewish Ethicist by Rabbi Dr. Asher Meir: Merchant must take responsibility for careless shopper? Mark Steyn: A superpower that feeds on mediocrity cannot survive for long on leftovers from the past Richard Z. Chesnoff: How do you say 'kumbaya' in Arabic? June 5, 2009 Rabbi Abraham J. Twerski: In quest of spirituality Caroline B. Glick: Obama's Arabian dreams Charles Krauthammer: The Settlements Myth June 4, 2009 Paul Greenberg: The War Comes to Little Rock The Kosher Gourmet by Judy Hevrdejs: Splash it on! Tap your inner jazz musician and improvise when stirring up a vinaigrette June 3, 2009 The Jewish Ethicist by Rabbi Dr. Asher Meir: Q. Should terrible teacher be exposed? Jonathan Rosenblum: The Israel Lobby: Missing in Action June 2, 2009 Dennis Prager: The Speech President Obama Won't Dare Give in Egypt Frank J. Gaffney, Jr.: Pressure on Israel raises war risk Oct. 29, 2003 Mortimer B. Zuckerman: Graffiti On History's Walls (MUST-READ!)

Jewish World Review Thanksiving feast! By Ethel G. Hofman http://www.JewishWorldReview.com | With the vast variety of good quality ready to cook produce and convenience items, it's easy to serve up a fuss-free, bountiful Thanksgiving meal. MENU Pumpkin Chestnut Soup Maple Glazed Turkey Breast with Cornbread Stuffing Rosemary Spiked Lamb Chops Brandied Cran-cherry Relish Field Greens tossed with Candied Pecans and Berries Savory Mini-Kugels Ragout of Root Vegetables Apple-Pear Sauce with Ginger Dark Chocolate Pecan Pie Pumpkin Pie PUMPKIN AND CHESTNUT SOUP (PAREVE) Serves 6 Water-packed chestnuts and vacuum packed chestnuts are available in specialty food stores. To cook fresh chestnuts, simply cut an X on the bottom of each. Cook in boiling water until soft, about 20 minutes. Drain and cool. Peel, quarter and use as needed. 1 tablespoon olive oil 1/4 cup frozen chopped onion 25 canned chestnuts, drained or 25 cooked chestnuts 2 cups canned pumpkin 3 cups vegetable broth 2 tablespoons frozen apple juice concentrate 2 teaspoons sugar 2 teaspoons pumpkin spice or to taste 1/2 cup non-dairy creamer Very thin apple wedges to garnish(optional) Heat olive oil in a medium saucepan over medium heat. Add the onion and sauté until softened, about 5 minutes. Mash the chestnuts with a fork. Add to the saucepan along with the pumpkin, vegetable broth, apple juice concentrate, sugar and pumpkin spice. Mix well. Add the non-dairy creamer. Stir over medium heat to blend thoroughly and heat through. Do not boil. Pour into cups and float an apple wedge on top or insert onto rim of cup. Approx. nutrients per serving: calories - 230 protein - 3g carbohydrates - 41g fat - 6g cholesterol - 0mg sodium - 507mg MAPLE GLAZED TURKEY BREAST (MEAT) Serves 6 -8 1 (5-7 pound) turkey breast Salt and pepper 1 large orange, cut up 1/4 cup maple syrup, warmed 1 tablespoon orange marmalade, warmed 1/2 teaspoon minced garlic 2 teaspoons cornstarch 1/2 cup canned low sodium chicken broth Preheat oven to 400F. Rub a sprinkling of salt and pepper into the bone side of the breast. Line a small roasting pan with heavy duty aluminum foil with an overhang of about 8 inches. Place the turkey breast, bone side down, in the pan on top of the cut up orange. In a small bowl, mix the maple syrup, marmalade and garlic. Spoon half the mixture over the turkey breast. Bring the foil together pinching to seal. Roast for 30 minutes. Reduce heat to 325F. Fold foil back to uncover turkey breast. Baste with remaining maple syrup mixture. Roast 1 hour longer or until an instant read thermometer reaches 170F, basting often with pan juices. If browning too quickly, cover lightly with aluminum foil. When correct temperature is reached, place the turkey breast on a warm serving platter. Let stand 15 minutes before slicing. To make gravy, pour pan juices and any sediment into a small saucepan. Blend the cornstarch and broth until smooth. Stir into pan juices. Stir constantly over medium heat until mixture comes to a boil. Cook for 1 minute. Pour into a warmed gravy boat and pass to pour over turkey. Approx. nutrients per serving: calories - 493 protein - 63g carbohydrates - 12g fat - 20g cholesterol - 184mg sodium - 174mg ROSEMARY SPIKED LAMB CHOPS (MEAT) Serves 6 2 teaspoons garlic powder 1 tablespoon lemon pepper seasoning 1 tablespoon dried rosemary 12 (about 3 pounds) lamb chops About 1/4 cup vegetable oil Rosemary sprigs to garnish (optional) In a cup mix the garlic powder and lemon pepper seasoning. With a sharp knife, make a 1/2-inch cut into the meatiest part of each lamb chop. Press about 1/4 teaspoon rosemary into each cut. Sprinkle the garlic mixture all over the chops. In a large, non-stick skillet, heat 2 tablespoons vegetable oil over medium high heat. Add the chops cooking about 3 minutes each side for medium-rare. This may have to be done in two batches depending on size of skillet. Serve garnished with rosemary sprigs(optional) Approx. nutrients per chop: calories - 263 protein - 28g carbohydrates - og fat - 16g cholesterol - 107mg sodium - 185mg CORNBREAD STUFFING (MEAT) Makes about 8 cups The addition of olives, water chestnuts and fennel add global flavor to this traditional stuffing. If preferred, celery may be substituted for fennel. Cornbread may be bought from your market's bakery section or make from a mix. 6 tablespoons pareve margarine 1 cup chopped fresh or frozen onion 1/2 cup coarsely chopped fennel 2 cups sliced mushrooms 1/2 cup diced water chestnuts 1/4 cup sliced black olives 1/2 cup finely snipped parsley 4 cups day old cornbread, crumbled 1 1/2 cups low sodium chicken broth Salt and fresh ground pepper to taste Preheat oven to 350F. Spray a 9-inch square baking dish with non-stick cooking spray. In a large pan, melt the margarine over medium heat. Add the onion and fennel. Cook until vegetables are beginning to soften, about 5 minutes, stirring often. . Stir in the mushrooms, water chestnuts, olives and parsley. Raise heat to high and heat through. Stir in the cornbread and just enough chicken broth to moisten. Mixture should be fluffy. Season to taste with salt and pepper. Spoon into prepared baking dish. Bake in preheated oven for 35 minutes or until golden brown. Approx. nutrients per cup: calories - 146 protein - 3g carbohydrates - 13g fat - 12g cholesterol - 12mg sodium - 327mg BRANDIED CRAN-CHERRY RELISH (PAREVE) Makes about 3 cups Orange juice may be substituted for the brandy 3/4 cup cran-apple cocktail 1 cup sugar 1 (12 ounce) package fresh cranberries 1/2 cup dried cherries 2 tablespoons brandy In a medium saucepan, combine the cran-apple cocktail and sugar over high heat. Bring to boil, stirring to dissolve sugar. Add the cranberries and cherries. Return to boil Cook until cranberries begin to pop. Remove from heat. Stir in the brandy. Serve at room temperature. Approx. nutrients per 1/4 cup: calories - 110 protein - 0g carbohydrates - 28g fat - 0g cholesterol - 0mg sodium - 1mg SAVORY MINI KUGELS (PAREVE) Makes 12 1 large Granny Smith apple, unpeeled, cored and coarsely chopped 3 cups fine egg noodles, cooked and drained 2 tablespoons Italian salad dressing 2 eggs, lightly beaten 3 tablespoons margarine, melted 3/4 teaspoon dried sage 1 teaspoon fresh ground pepper 1/2 teaspoon salt Preheat oven to 350F. Spray a tray of muffin tins with non-stick vegetable cooking spray. Place apples in a large bowl. Add the noodles, salad dressing, eggs, margarine, sage, pepper and salt. Mix well. Taste and add more pepper and salt if desired. Divide equally between the muffin tins. Spray tops lightly with non-stick cooking spray. . Bake in preheated oven for 20 minutes or until tips of noodles are nicely brown and center is firm to touch. Cool slightly. Run a knife around edges to loosen and turn out. Approx. nutrients per mini-kugel : calories - 90 protein - 2g carbohydrates - 9g fat - 5g cholesterol - 44mg sodium - 162mg RAGOUT OF ROOT VEGETABLES (PAREVE) Serves 6 A ragout is a thick, well-seasoned mixture of meat, fish, poultry and in this recipe of vegetables. 18 baby carrots 2 medium onions 2 small parsnips 6 tablespoons pareve margarine 2 tablespoons olive oil 1 1/2 teaspoons caraway seeds Kosher salt and fresh ground pepper to taste Cut carrots lengthwise into quarters. Slice onions and parsnips thinly. In a large, non-stick skillet, melt the margarine over medium heat. Stir in the oil. Add the carrots, onions and parsnips. Reduce heat to low. Partially cover. Cook 25 minutes, stirring often until onions are soft and yellow, and carrots and parsnips are soft. Toss with the caraway seeds. Season to taste with salt and pepper. Serve hot. Note: this may be made ahead and reheated in microwave. approx. nutrients per serving: calories - 152 protein - 0g carbohydrates - 3g fat - 16g cholesterol - 0mg sodium - 143mg APPLE-PEAR SAUCE WITH GINGER Makes about 6 cups For best flavors, use a combination of apples such as Granny Smith, Braeburn and Gala. No need to peel the apples or pears. 8 medium apples, cored and cut in chunks 4 Bosc pears, cored and cut in chunks 2 tablespoons fresh lemon juice 3/4 cup sugar or to taste 2 tablespoons honey 2 tablespoons grated fresh ginger Pinch nutmeg Place apples in the food processor. Process to chop coarsely. Place in a heavy saucepan. Repeat with the pears. Add to apples. Stir in lemon juice, 3/4 cup sugar, honey, ginger and nutmeg. Partially cover. Cook over low heat, stirring frequently, until fruits are beginning to break down and mixture is juicy, about 30 minutes. Add more sugar if desired. Serve warm or at room temperature. approx. nutrients per cup: calories - 281 protein - 1g carbohydrates - 73g fat - 1g cholesterol - 0mg sodium - 1mg DARK CHOCOLATE PECAN PIE (PAREVE) Serves 8 - 10 3 eggs 1/2 cup granulated sugar 1/2 cup brown sugar, lightly packed 3/4 cup dark corn syrup 4 tablespoons pareve margarine, melted 3/4 teaspoon orange extract 1/2 cup coarsely chopped pareve dark chocolate 1 1/2 cups pecan halves 1 (9-inch) frozen deep dish pie shell, thawed Preheat oven to 350F. In a medium bowl, whisk the eggs with the sugars. Stir in the corn syrup, margarine and orange extract. Add the chocolate and pecans. Stir to mix. Pour into the pie shell. Bake in preheated oven for 55 minutes. If pastry rim is browning too quickly, cover with foil strips. Bake until filling is puffy and still a bit shaky in center. Cool completely before serving. Approx. nutrients per serving: calories - 399 protein - 5g carbohydrates - 36g fat - 27g cholesterol - 64mg sodium - 229mg PUMPKIN PIE (PAREVE) Serves 8-10 A light and easy pareve version of one of the most popular Thanksgiving pies, 4 eggs 6 rounded tablespoons brown sugar 1 1/2 cups canned pumpkin 1/2 cup cold coffee 1/2 teaspoon salt 2 1/2 teaspoons pumpkin pie spice 1 (9-inch) frozen pie shell, unbaked Preheat oven to 400F. In a large bowl, whisk the eggs lightly. Add the sugar, pumpkin, coffee, salt and pumpkin pie spice. Whisk to blend. Pour into pie shell. Place on a baking sheet to prevent spillage. Bake in preheated oven for 10 minutes. Reduce heat to 325F. Bake 35 minutes longer or until mixture is set and slightly puffed up. Serve at room temperature. Approx. nutrients per slice: calories - 134 protein - 3g carbohydrates - 17g fat - 6g cholesterol - 85mg sodium - 228mg Sign up for the daily JWR update. It's free. Just click here. 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