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

An ice cream pie to reckon with

By Emma Christensen,

http://www.JewishWorldReview.com | Oh, hello there! Were you just thinking you'd like a bite of cheesecake without the bother of water baths or a hot kitchen? One that would, perhaps, win you friends and earn you accolades at backyard picnics this summer? Why, me too! Great minds really do think alike.

While you could theoretically start the ice cream for this pie in the morning and serve it that evening, it's better and easier to think of this as a two-day affair. Prepare the ice cream base and freeze it in the graham cracker crust on one day, and plan on serving it the next.

It should also go without saying that you can replace the blueberry topping on this cheesecake pie with any fruit your cheesecake-loving heart desires. If your fruit is very fresh and ripe, don't even bother making it into a sauce -- just slice the fruit and arrange it right on top of the pie.

Blueberry or otherwise, sauce or no sauce, the fruit topping is best added just before serving so you get the contrast of that soft and juicy fruit with the cold and creamy ice cream.


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One last thing: Astute observers will note that if you make the crust yourself, this recipe is no longer truly "no-bake." I find that making a graham cracker crust is so quick and easy that it barely heats the kitchen. However, a store-bought graham cracker crust is a perfectly fine option here and the choice is yours.


The ice cream recipe adapted from "Jeni's Splendid Ice Creams at Home," by Columbus, Ohio's ice cream savant Jeni Britton Bauer (Artisan Books, 2011). Note that this recipe directs you to make more ice cream than you need to make a pie. That's because smaller batches of ice cream just don't seem to churn as well in the ice cream machine.

Serves: One 9-inch pie

For the pie:

  • 1 9-inch graham cracker crust, either store-bought or homemade

For the blueberry sauce:

  • 2 cups (12-16 ounces) fresh or frozen blueberries

  • 1/4 cup (2 ounces) brown sugar

  • 1 lemon, zest and juice

For the ice cream:

  • 1 cup (8 ounces) cream cheese

  • 1 tablespoon corn starch

  • 2 cups (16 ounces) whole milk

  • 1 1/4 (10 ounces) cups heavy cream

  • 2/3 cup (5 1/3 ounces) sugar

  • 1/4 cup (2 ounces) light corn syrup

  • 1/8 teaspoon salt

  • 1 lemon, zest and juice

Twenty-four hours before making the ice cream, place the bowl of your ice cream maker in the freezer.

The graham cracker crust (if making by hand) and blueberry sauce can either be prepared ahead of time or while the ice cream base is chilling. Both need to be completely cooled to room temperature before assembling the ice cream pie.

For the blueberry sauce, combine the blueberries, brown sugar, lemon zest and lemon juice in a small pan over medium-high heat. Bring to a boil, then reduce heat to medium-low. Simmer until a the berries have released their juices and become syrupy, 12 to 15 minutes. Stir occasionally, but try not to mash up the berries too much. Remove from heat and allow to cool. The syrup can be made up to a week ahead.

To make the ice cream, cut the cream cheese into small pieces and place in a medium-sized bowl. Whisk together the cornstarch with 2 tablespoons of the milk in a separate ramekin and set aside.

Bring the remaining milk, cream, sugar, corn syrup and salt to a boil in a large saucepan, and continue boiling for 4 minutes. The milk will double in bulk as it bubbles, so use at least a 4-quart saucepan or larger for this step. If it looks like the milk is going to bubble over the sides, lower the heat just enough so that the milk is still bubbling but no longer threatening to boil over.

Remove the saucepan from heat and whisk in the cornstarch mixture. Bring it back to a boil over medium-high heat and cook until it just starts to thicken, about 1 minute.

Add the lemon zest to the milk (reserve the juice to add once the milk is chilled; adding it to hot milk can cause curdling). Whisk the hot milk into the cream cheese in several additions, whisking between each addition to melt the cream cheese evenly. Let cool to room temperature, then chill completely in the fridge for at least two hours or overnight.

When the ice cream has chilled, stir in the reserved lemon juice and churn it in your ice cream maker until thick, about 20 minutes (or according to your ice cream maker's instructions). Pour about half the ice cream into the cooled pie crust, filling it right up to the edge. Press a square of parchment to the surface of the pie and freeze at least 4 hours or overnight. (The remaining ice cream can be transferred to a freezer-safe container and frozen for midnight snacking.)

When ready to serve, spoon the cooled blueberry syrup over the pie and slice into wedges. Leftover pie can be frozen with the blueberry sauce on top.


In place of graham crackers, you can use ginger snaps, nilla wafers, chocolate wafer cookies, chocolate graham crackers, cinnamon grahams or any other cookie or cracker that is dry and crumbles easily.

Baked crusts can be wrapped in foil and frozen for up to three months. No need to thaw before filling -- the crust will be thawed and perfect by the time you set the pie on the table.

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