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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

Grilling brings out smoky sweetness in nectarines, peaches, grapes

By Robert Rodriguez



JewishWorldReview.com | (MCT) Hunks of juicy meat aren't the only things you can throw on the barbecue this time of year, think about putting some grill marks on peaches, cantaloupe, nectarines and even grapes.

Grilling fruit can be a great way to enjoy the best of the Valley's seasonal bounty. Some may ask, why grill fruit when you can just as easily enjoy it fresh?

Jonathon Perkins, executive chef for Erna's Elderberry House in Oakhurst, Calif., says the hot coals or gas grill caramelize the sugars in the fruit, creating a smoky sweetness.

"It adds a nice texture and flavor to a dish," Perkins says.

Grilled fruit can be eaten as is, with ice cream or combined in a recipe for a new taste. It's also another way to add healthy food to your diet.

For starters, pick fruit that is ripe but firm. For tree fruit, some like to slice the fruit in half, remove the pit and place on the grill cut side down. You can also quarter the fruit, making sure the slices are big enough to not fall through the grill.

Skewers also work well for combining several pieces of fruit at once, such as pineapple, mango, tree fruit and grapes.

Personal chef Wendy Carroll, of Seasoned To Taste in Fresno, Calif., says to make sure you clean the grill before placing the fruit on the grate to avoid unwanted flavors. And brush a little oil on the grill to keep the fruit from sticking.

Depending on the fruit, it may take just a few minutes on medium heat to get those great looking grill marks.

Farmer and cookbook author Nikiko Masumoto likes to go a little longer, about six to seven minutes, when she grills her halved peaches or nectarines.

"If your fruit is really ripe, the nectar of the fruit will start to boil up and pool where the pit used to be," Masumoto says. "After that, pull them off and drop a scoop of vanilla ice cream on them. And they will taste so good."

Chefs and food experts say it is fun to experiment with different types of fruits to see what works best and what you like.

Jo Ann Sorrenti, owner of Sierra Nut House in Fresno, grills peaches, apricots, and nectarines. Sierra Nut House chef Adrianna Oropeza recently prepared grilled peaches with an almond-paste filling and blueberries.

And don't worry if you don't have a grill, a skillet with ridges works, Sorrenti says.

Grapes are also good for grilling, says Courtney Romano, registered dietitian for the California Table Grape Commission in Fresno.

Romano grills grapes in small bunches, or on skewers. Just apply a small amount of oil and season lightly with salt and pepper. Place on the grill for about two minutes, or until they start to soften and caramelize.

"Grilling adds another dimension that enhances so many other different foods including meats," Romano says. "Grapes have a juicy delicate sweetness that cuts through the heavy proteins."



GRILLED PEACHES WITH ALMOND PASTE FILLING AND BLUEBERRIES


  • 6 peaches, cut in half

  • 1/4 cup butter, room temperature

  • 1/2 cup blueberries

  • 1/4 cup caramel

  • Mint leaves


Filling:


  • 1/2 cup cream cheese

  • 1/2 cup ricotta cheese

  • 1/4 honey

  • 1/2 powder sugar

  • 4 oz. almond paste

  • Rum, to taste

Brush peaches with butter and grill until soften. Mix all filling ingredients in a food processor till creamy and fluffy. Drizzle plate with caramel, one slice of grilled peach, one scoop of creamy filling atop of grilled peach and garnish with blueberries and mint. —Sierra Nut House


GRILLED STONE FRUIT WITH GREEK YOGURT, HONEY AND MINT

  • 3 nectarines or peaches, halved, pitted .
  • 6 apricots, halved, pitted
  • Coconut oil, melted
  • 2 cups Greek yogurt, stirred to soften
  • 1/4-1/2 cup honey, plus 1 tablespoon
  • Juice of one lemon (about 2 tablespoons)
  • 1/2 cup toasted pistachios, pecans or walnuts (chopped)
  • 1 bunch mint leaves, chopped

Prepare grill for medium-hot heat. Halve the fruit and remove the pits. Lightly oil the cut side of the fruit. Place cut side down over direct medium-hot heat. Cook until char marks appear, 3-4 minutes. Arrange fruit, cut-side up, on plates. In a separate bowl, combine 2 tablespoons of lemon juice and 1 tablespoon honey. Brush fruit with lemon and honey mixture to preserve color. Serve with a spoonful of Greek yogurt in the center where pit was removed. Drizzle honey over the yogurt and fruit. Garnish with toasted nuts and chopped mint. —Whole Foods Fresno


PASTRAMI-WRAPPED GRILLED GRAPES

  • 1/2 pound large seedless grapes, rinsed, with stems removed (about 2 cups)
  • 1/4 pound pastrami, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons fresh rosemary, minced
  • 1 clove garlic, minced
  • 1/4 teaspoon black pepper, ground

Wooden picks or skewers, soaked in water to prevent burning

Wrap grapes with small pieces of pastrami about 1-inch wide by 3-inches long. Skewer each grape with a pick, securing pastrami. Repeat until all grapes are used. Set aside.

In small bowl, combine oil, rosemary, garlic and pepper. Lightly brush wrapped grapes with seasoned oil. Grapes can be prepared to this point, refrigerated and then cooked when ready to serve.

Heat gas grill to medium, then grill grapes lightly, about 2 minutes per side. Pastrami should be crisp, and grapes warmed through. Drizzle with additional oil if desired and serve hot. —California Table Grape Commission


GRILLED GRAPES, STRAWBERRY AND MANGO SKEWERS WITH HONEY-ORANGE GLAZE


  • 8 bamboo skewers, soaked in water
  • 1 cup green seedless grapes
  • 1 cup red or blue-black seedless grapes
  • 1 mango, cut into chunks
  • 12 strawberries, cut in half
  • 1/2 cup honey
  • 1 tablespoon orange zest
  • 1/4 cup orange juice
  • 1 tablespoon fresh chopped mint

    Prepare grill or broiler. Skewer fruit, alternating grapes with mango and strawberries. Prepare glaze by mixing together honey, orange zest, orange juice and salt. Both fruit skewers and glaze should be at room temperature before grilling. Grill skewers over hot coals until lightly browned on each side, about 2-4 minutes per side. Brush fruit with glaze and sprinkle with mint. Serve warm. —California Table Grape Commission


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    © 2013, The Fresno Bee Distributed by MCT Information Services

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