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

Warm Apple, Date, and Walnut Compotes with Spiced Cream is a Delectable Dessert that Blends Contrasting Tastes and Textures

By Betty Rosbottom

JewishWorldReview.com | When choosing the dessert for a menu, more often than not I look for one to prepare with seasonal fruit. One such confection that I recently created is Warm Apple, Date, and Walnut Compotes with Spiced Cream.

After peeling, coring and cutting Granny Smiths into thick wedges, I saute them in butter until golden brown and softened. The cooked apples are then paired with dates and simmered in a mixture of apple juice, honey, lemon juice and spices. The warm fruits are spooned into wine or martini glasses, topped with dollops of whipped cream scented with cinnamon and ginger, then sprinkled with toasted walnuts.

The delectable compotes are distinguished by their blend of contrasting tastes and textures. The Granny Smiths provide tartness to counter the sweetness of the dates, the honey is balanced by lemon juice, and the crunchy nuts are a fine foil to the softness of the whipped cream.


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The apples and dates can be cooked and the cream whipped in advance so a quick reheating and assembly is all that is required before serving. These compotes are also quite versatile. I served them as a finale for a lunch with friends and to conclude a supper with neighbors, and one of my talented assistants suggested that they would make a perfect ending for a winter brunch.


  • 4 Granny Smith apples

  • 4 tablespoons unsalted butter

  • 2 tablespoons light brown sugar

  • 1 cup apple juice

  • 1/4 cup honey

  • 2 teaspoons lemon juice

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon ground ginger

  • 8 Medjool dates, pitted and quartered lengthwise

Spiced Whipped Cream (recipe follows.)

  • 1/3 cup walnuts, toasted and coarsely chopped (see note)

  • 4 mint sprigs for garnish

Peel and core apples, then cut each into 8 wedges. Melt butter in a large, heavy skillet over medium-low heat. When hot, add apple wedges and brown sugar. Saute, turning often, until tender and browned, about 10 minutes. Watch carefully so that apples do not burn. With a slotted spoon, remove apples to a platter.

Add apple juice, honey, lemon juice, cinnamon and ginger to skillet in which apples were cooked, and place it over medium low heat. Bring mixture to a simmer and cook until slightly thickened, 4 to 5 minutes. Add dates and apple wedges to pan, and cook, stirring, until warmed through, about 2 minutes.

Divide the apple mixture among 4 wine or martini glasses and top with some Spiced Cream. Sprinkle each serving with some walnuts and garnish with a mint spring. Serves 4.

Spiced Cream:

  • 1/2 cup heavy cream

  • 1 1/2 tablespoons honey

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon ground ginger

  • 2 tablespoons sour cream

Whip cream with an electric mixer on high speed until soft peaks form. Reduce speed to low and drizzle honey into whipped cream along with cinnamon and ginger. Continue beating until stiff peaks form. Then, with a wire whisk, fold in the sour cream. This will deflate the stiffly whipped cream slightly; that's OK. (Spiced Cream can be prepared 1 day ahead; cover and refrigerate.) Makes 1 generous cup.

Note: To toast walnuts, spread on a rimmed baking sheet and bake in a preheated 350 F oven until lightly browned and fragrant, 6 to 8 minutes. Remove and cool.

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© 2012, Betty Rosbottom. Distributed by Tribune Media Services Inc.