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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

Add a dash of spirits to the pot as well as to your cocktail glass: The secrets of enhancing food with liquor (2 recipes)

By Bev Bennett



JewishWorldReview.com | Does your dinner ritual include a cocktail?

Perhaps you and your partner sip a rumtini -- rum, blue Curacao and Grand Marnier -- while you're planning your menu, or maybe you prefer a classic Manhattan while you're stirring beef stew.

Whatever your preference, you can add lively flavors to your dinner if you add a dash of spirits to the pot as well as to your cocktail glass.

The more flavor there is in the alcohol, the more flavorful your dish. Culinary choices include rum, brandy, bourbon, gin and Scotch. Cooking smoothes the sharp taste of liquor, imbuing the food with mellow smoky and herbal flavors. (Keep in mind that some but not all of the alcohol will cook off.).

When adding liquor to food, use a small amount, about a tablespoon or two. The effect shouldn't be a second round of drinks in your entree.

In the following roast chicken dish, bourbon pairs with maple syrup and butter for a rich basting sauce. Although the ingredient list calls for the Wild Turkey brand -- for the sake of a good recipe title -- use whatever bourbon you have on hand.

With such tasty gravy, potatoes are the must-have accompaniment. Roast the combination of potatoes, garlic and shallots at the same time the chicken is cooking.



WILD TURKEY CHICKEN

MAKES: 2 servings

Preparation time: 5 minutes

Cooking time: 40 minutes


  • 2 chicken breast halves
  • 1 teaspoon canola oil
  • 1 tablespoon maple syrup
  • 1 teaspoon margarine, melted
  • 1 1/2 tablespoons bourbon whiskey
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/16 teaspoon crushed red pepper flakes


Place chicken in an ovenproof ceramic or glass baking dish. Brush with canola oil. Roast in preheated 375 F oven for 25 minutes. Combine maple syrup, margarine, whiskey, salt, pepper and crushed red pepper flakes in a cup. Generously baste chicken. Return to oven for 10 to 15 minutes or until golden brown and cooked through. Serve with pan juices.

Each serving has: 295 calories; 11 grams total fat; 29 grams protein; 9.5 grams carbohydrates; 87 milligrams cholesterol and 184.5 milligrams sodium.


WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

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SMASHED POTATOES WITH GARLIC

MAKES: 2 servings

Preparation time: 5 minutes

Cooking time: 40 minutes


  • 6 small new red potatoes, unpeeled
  • 1 garlic clove, unpeeled
  • 2 large shallots, peeled, cut into thin wedges
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt or to taste
  • 1/8 teaspoon pepper or to taste


Combine potatoes, garlic and shallots in small roasting pan or glass baking dish. Drizzle on oil, salt and pepper. Stir to combine. Roast in preheated 375-degree oven for 40 minutes or until potatoes are fork tender. Remove from oven.

Pinch garlic skin to remove garlic pulp. Combine with potatoes and shallot. Smash vegetables with a large fork until mixture is chunky.

Each serving has: 300 calories; 4 grams total fat; 7 grams protein; 58 grams carbohydrates; 149 milligrams sodium and 5.5 grams dietary fiber.

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© 2014, Bev Bennett. Distributed by Tribune Media Services Inc.

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