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

A classic curative cocktail --- Hot toddy: A remedy for a, or the, cold

By Joshua E. London and Lou Marmon

JewishWorldReview.com | With the onset of a rather cold winter at the moment, we thought we'd revisit the "Hot Toddy," a classic curative cocktail.

The Hot Toddy is most directly associated with Scotland, and refers to a mixed alcoholic drink that is served hot. While there are many great variations; the essential elements of the Hot Toddy are as follows: (1) a spirit base such as Scotch or other whisky, brandy, or dark rum; (2) hot water or some other hot liquid such as tea, coffee, or milk; and (3) some kind of sweetening agent like honey, sugar or syrup.

This basic formula, however, can be augmented — often to great effect — with herbs and spices, such as cinnamon, cloves, nutmeg, etc. While it doesn't work in every combo, traditionally one also adds a citrus element, such as lemon or orange, sometimes in juice form or sometimes as a garnish.

Generally enjoyed in cold weather, and often sipped late in the evening to facilitate sleep, the Hot Toddy is actually a fairly versatile potion, one that can be enjoyed in much the same fashion as an evening tea or after-dinner coffee. Or, for that matter, you can suck down some with breakfast, if you are so inclined, but we suspect this won't escape the attention of coworkers or supervisors and, therefore, don't recommend it. The precise history of the Hot Toddy is unknown. One popular yet highly unlikely etymologically grounded theory states that the hot toddy was introduced into Scotland by a British East India Company man from "tari tadi," a Hindu term that refers to a distillation of sap from several varieties of palm tree (the jaggery, wild date, Palmyra, cocoa nut palm, etc.).

Far more likely is the explanation offered by the poet Allan Ramsay.

In his 1721 poem, "The Morning Interview," Ramsay depicts a rather grand tea party in which he describes various items by their national identity: tea from China, sugar from the West Indies, and "Scotia does no such costly tribute bring/Only some kettles full of Todian spring." Ramsay elucidates this in a footnote: "The Todian spring, i.e. Tod's Well, which supplies Edinburgh with water."


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In Scottish folklore this is readily understood as a reference to whisky, which is derived from the Scottish Gaelic term "uisge beatha," or "water of life." Sure enough, the 1786 publication of the poem "Holy Fair" by Robert Burns, Scotland's most famous bard, employs toddy as slang for whisky — and the now mostly unread, and largely unreadable, Robbie Burns is most assuredly the final word on Scottish authenticity. Despite its Scottish roots, well over 200 years ago the Hot Toddy was already being made with other brown spirits, such as Irish whiskey, dark rum, American whiskey, and brandy. All of these are fine; just avoid using white spirits, such as gin, silver rum, vodka or tequila, as these will result, in our humble opinion, in a decidedly nasty beverage. There are folks out there who go in for this sort of thing, but then there are folks who will go for just about any sort of thing. To each their own, but you have been warned.

Another source of basic recipe variations calls for using tea instead of hot water. Doing so offers a plethora of flavors to toy with. A chef's pantry of herbs and spices offers yet another fertile pasture for positive invention and variation. As in all things, be guided by your senses.

Here then we offer three great hot toddy recipes for you to slip into: a Highland based Hot Toddy, a smoky Islay-based hot Toddy, and a bourbon based recipe for all you American whiskey fans:


  • 2 ounces Highland single malt Scotch whisky (we recommend the Dalmore 12-year-old or Macallan 12 year old; though any non-peaty, non-smoky Highland Scotch malt whisky will work in this recipe)

  • 1 to 3 ounces boiling water

  • 1/2 ounce lemon juice

  • 1 teaspoon honey (or brown sugar)

  • 3 drops Angostura bitters

  • 1 slice lemon, studded with cloves

  • A sprinkle of ground nutmeg

Into a heatproof glass or large coffee mug put the sugar, bitters, lemon juice, and clove-studded lemon slice. Add the whisky, pour in one third of the boiling water, and stir gently until the honey or sugar dissolves; add more boiling water to bring it back up to temp and fill your cup to the desired level. Dust lightly with nutmeg, and sip lovingly.

Or try this smoky, peaty version:


  • 2 ounces Islay single malt Scotch whisky (we recommend the Laphroaig 10 or Ardbeg 10; though any smoky Islay Scotch should do nicely).

  • 1 to 3 ounces boiling water

  • 1 teaspoon Demerara sugar (or one lump)

  • Lemon peel

Into a heatproof glass or large coffee mug put the Demerara sugar and a swatch of thin-cut lemon peel. To this stir in 1 ounce of boiling water until the sugar is dissolved, then add the muscular, smoky, peaty single malt Scotch. Finish with more boiling water to bring it all back up to temp and fill your cup to the desired level.

For you bourbon lovers: HOT TODDY (AMERICAN)

  • 2 ounces bourbon whisky (we recommend a softer wheat accented bourbon like Makers Mark, but any bourbon should get the job done nicely)

  • 2 ounces fresh lemon juice

  • 2 to 3 ounces boiling water

  • 1 tablespoon honey

Into a heatproof glass or large coffee mug apply the same directions as before.

Try one, try all, or create your own. Nothing beats back the cold, or a cold, better.


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JWR contributor Joshua E. London is a wine and spirits columnist who regularly speaks and leads tutored tastings on kosher wines, whisk(e)y, tequila, and other unique spirits.

© 2013, Joshua E. London

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