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 Dec. 22, 2003 /27 Kislev, 5764

Beyond the love of latkes

By Ethel G. Hofman

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http://www.jewishworldreview.com | Think Chanukah… and it's latkes. They come in all shapes and varieties. You can find frozen triangles in the supermarket — just heat and eat; then there are home style thick shredded latkes from take out counters, and contemporary chefs are expanding into a new wave latke repertoire.

Zucchini , mushrooms, spinach and ricotta cheese and salmon are but a few ingredients for the savory. Cherry, almonds drenched in maple syrup, raisins, apples and sweet potato all contribute to the making of a sweet Holiday dessert. But home made potato latkes are the firm choice of traditionalists who swear there's nothing better than the white spud, grated, seasoned and fried crisply in oil or better still, goose fat. In the past, geese which had been fattened during the year, were slaughtered before Chanukah. Though most of the fat was saved for Passover, some was used to fry the latkes giving a rich and flavorful crust.

Foods fried in oil commemorate the miracle of the cruse of purified oil found when the Temple was re-dedicated, in the second century, BCE. Although there was only enough oil for one day, the menorah flame continued for eight days. Besides fried foods, cheese and dairy dishes, usually associated with Shavuos, are also served at Chanukah.

According to legend, Judith, the daughter of one of the Hasmoneans, planned the defeat of the enemy army. Meeting with the enemy general Holofernes, she fed him an assortment of salty cheeses. Naturally, he became thirsty and she served him so much wine that he became disoriented. He was beheaded by Judith, leading to a Jewish victory and Judith became a legendary heroine. Thus the tradition of dairy dishes at Chanukah.

The bunch of recipes that follow feature both oil and dairy products in keeping with the symbolism of the eight day Festival of Lights. For a light supper starter, serve Pumpkin Pineapple Bisque spiked with ginger and orange juice. Raw fennel has a definite anise flavor, but when simmered with parmesan cheese and butter becomes a soft, delicate side dish. Warn guests that the oil-cured olives contain the pits. Sun dried tomatoes and olives add a Sephardic twist to prepared tortellini baked into a fast, easy casserole. Candied Pecan and Chestnut cake, a year round winner, may be made ahead and frozen. Thaw for an hour and it's ready to serve at any time especially during the eight days of Chanukah.

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Makes 20

  • 4 medium potatoes, peeled and cut in 1-inch pieces
  • 1/4 small onion, cut in 3 pieces
  • 2 eggs
  • 1/4 teaspoon baking powder
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • Vegetable oil for frying

Grate the potatoes and onion on the grater blade of food processor. Transfer to a bowl and add the eggs, baking powder, flour, salt and pepper. Mix well.

Heat about 1/8-inch oil in a large heavy skillet over medium heat. Slip rounded tablespoonfuls of mixture into the skillet; press lightly with back of a spoon to slightly flatten. Cook about 3 — 4 minutes on each side or until nicely browned. Continue frying adding more oil as needed, until batter is used up.

Drain on paper towels. Serve hot with applesauce for a meat meal or sour cream for a dairy meal.

Approx. nutrients per latke: calories — 64 protein — 2g carbohydrates — 6g fat — 4g cholesterol — 21mg sodium — 100mg


Makes 8 3-inch fritters

Prepared biscuit mix makes these sweet lemony fritters almost instant. Leftovers may be warmed in the microwave for breakfast or for a brown bag lunch.

  • 1 cup biscuit mix
  • 1-tablespoon sugar
  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 3 drops lemon oil or 1 tablespoon grated lemon rind
  • 1/2 cup ricotta cheese
  • 1/2 cup raisins
  • Oil for frying

In a medium bowl, stir together the biscuit mix and sugar. Make a well in center and add the egg, milk and lemon oil or grated lemon rind. Stir to combine. Fold in the ricotta cheese and raisins. Pour about 1/8-inch oil into a large non-stick skillet. Heat over medium heat. Drop scant 1/4 cupfuls mixture into hot oil, pressing gently with the back of a spoon.. Cook 3 minutes or until tiny bubbles break on the surface. Turn and cook 2 minutes longer. (may need to cook in two batches). Drain on paper towels. Serve hot or warm with sour cream or a fruit salsa.

Approx. nutrients per fritter: calories — 203 protein — 4g carbohydrates — 19g fat — 12g cholesterol — 37g sodium — 222mg


Serves 4-6

  • 1-tablespoon olive oil
  • 1/4 small onion, thinly sliced
  • 1 tablespoon grated fresh ginger
  • 1 (8 ounce) can crushed pineapple, undrained
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1-1 1/2 cups pineapple juice
  • 2 tablespoons lemon juice
  • 3/4 cup light cream
  • 1/4 cup toasted almond non-dairy creamer
  • Salt and pepper to taste
  • Toasted almonds to garnish (optional)

In a medium saucepan heat oil over medium heat. Add the onion and cook until soft, 5-7 minutes. Stir often. Do not brown. Add the ginger, crushed pineapple, pumpkin and 1 cup pineapple juice. Lower heat to simmer. Cover and cook for 5 minutes Stir in the lemon juice and cool slightly. Whisk in the light cream and toasted almond non-dairy creamer. Heat through. Season to taste with salt and pepper. If too thick, add a little more juice.

Garnish with toasted almonds (optional). May be served warm or at room temperature.

Approx. nutrients per serving: calories — 169 protein — 1g carbohydrates — 20g fat — 9g cholesterol — 20mg sodium — 18mg


Serves 4

  • 2 small bulbs fennel
  • 3 tablespoons olive oil
  • 12-15 oil-cured black olives
  • 1 1/2 teaspoons sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon white pepper or to taste
  • 1/4-cup vegetable broth
  • 2 tablespoons chopped cilantro

Trim tough ends from fennel. Cut crosswise into 1/4-inch thick slices. Heat the olive oil in a large non-stick skillet over medium heat. Add the fennel and olives. Sprinkle with sugar, garlic, salt and pepper. Pour the broth over. Cover. Lower heat to simmer. Cook until fennel is tender, 20-30 minutes. Stir occasionally. Before serving, stir in the cilantro.

Approx. nutrients per serving: calories — 138 protein — 2g carbohydrates — 9g fat — 11g cholesterol — 0mg sodium — 207mg


Serves 4-6

Cleaned, peeled baby carrots, available in the market, along with partial cooking in the microwave minimizes long preparation and cooking time.

  • 1 medium (8 ounce) parsnip, peeled and sliced 1/2-inch thick
  • 12 baby carrots
  • 1 large sweet potato, peeled and cut in 1-inch chunks
  • 1 medium Yukon Gold potato, peeled and cut in 1-inch chunks
  • Infused oil such as garlic
  • Lemon pepper seasoning
  • Chopped fresh dill or parsley to garnish(optional)

Preheat oven to 375F Generously brush a baking sheet with infused oil.

Place parsnips, carrots and potatoes in a microwave dish. Toss with 2 tablespoons oil. Cover and microwave for 4 minutes on High. Vegetables should still be firm. Drain. Spread the vegetables in one layer on prepared baking sheet. Brush liberally with infused oil and sprinkle with lemon pepper seasoning. Roast in preheated oven for 20-30 minutes or until vegetables are tender and beginning to brown. Sprinkle with chopped dill or parsley (optional). Serve hot.

Approx. nutrients per serving: calories — 215 protein — 3g carbohydrates — 32g fat — 9g cholesterol — 0 mg sodium — 46mg

For a more substantial dairy side or supper dish: toss together 1 1/2 cups coarsely grated Gruyere cheese with 1 cup soft brown breadcrumbs and 2 tablespoons infused oil. Sprinkle over roasted vegetables and heat through in preheated 400F oven.


Serves 4- 6

  • 4 tablespoons butter, divided
  • 1 small onion, diced
  • 8 ounces spinach tortellini, cooked and drained
  • 4 ounces (1 cup) spaghetti, cooked and drained
  • 1/2 cup sun-dried tomatoes, thinly sliced
  • 1/4 cup sliced pitted black olives
  • Salt, white pepper
  • 1 yellow or orange tomato, thinly sliced
  • 3/4 cup shredded Monterey Jack pepper cheese
  • Paprika

Preheat oven to 350F. Spray a 2 1/2 quart casserole or baking dish with non-stick cooking spray. In a large saucepan, melt 1tablespoon butter over medium heat. Add the onion and cook until soft, 3-4 minutes.

Stir in the cooked tortellini, spaghetti and remaining butter cut in pieces. Stir over medium high heat to melt butter and slightly brown the tortellini. Fold in the sun-dried tomatoes and olives. Season to taste with salt and pepper. Transfer to prepared casserole. Place tomato, slices overlapping, down center of dish. Sprinkle with the cheese, then lightly with paprika. Heat through in preheated oven for 20 minutes or until cheese is melted. Serve hot.

Approx. nutrients per serving: calories — 291 protein — 10g carbohydrates — 26g fat — 16g cholesterol — 85mg sodium — 30mg


serves 20-24

A delicious, winter variation on Jewish apple cake. Serve with coffee or top toasted wedges with heavy cream whipped with a pinch of nutmeg and cinnamon.

  • 3 cups all-purpose flour
  • 2 cups plus 2 tablespoons sugar, divided
  • 1-tablespoon baking powder
  • 1-cup vegetable oil
  • 5 eggs
  • 3 teaspoons vanilla
  • 1/4 cup orange juice
  • 1/2 cup coarsely chopped candied pecans
  • 1 jar or can( 7-8 ounces ) whole chestnuts, coarsely cut up
  • 1/2 cup dried cranberries
  • 1-teaspoon ground ginger
  • Confectioners sugar (optional)

Preheat oven to 350F. Spray a 10-inch tube pan with baking non-stick cooking spray with flour.

In large bowl of electric mixer, place the flour, 2 cups sugar, and baking powder. Stir to mix. Make a well in center and add the oil, eggs, vanilla and orange juice. Mix at medium speed for 10 minutes, scraping down the sides occasionally. While batter is mixing, toss together the pecans, chestnuts, cranberries, ginger and sugar.

Pour half the cake batter into the prepared tube pan.

Scatter about three-quarters of the pecan mixture over. Spread remaining batter over and top with remaining pecan mixture. Bake in preheated oven for 1 1/2 — 2 hours. If browning too quickly cover loosely with aluminum foil. Cool completely before turning out onto a wire rack. To serve: sift confectioners sugar over and cut with a serrated knife.

Approx. nutrients per slice: calories — 263 protein — 3g carbohydrates — 36g fat — 12g cholesterol — 44mg sodium — 77mg

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JWR contributor Ethel G. Hofman is the former president of the International Association of Culinary Professionals, whose members include the likes of Julia Child. She is the author, most recently, of "Everyday Cooking for the Jewish Home: More Than 350 Delectable Recipes". (Click HERE to purchase. Sales help fund JWR.) To comment, please click here.

© 2003, Ethel G. Hofman