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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

HIDE THESE FROZEN TREATS FROM THE KIDDIES!: Sangria pops; Irish cream pudding pops; mango Lassi pops

By Emma Christensen



JewishWorldReview.com | Who says kids get dibs on all the good treats' As adults, we love popsicles just as much as we did when we were younger. The only difference is that now our tastes have evolved beyond strawberry and grape!


Cocktails are great inspiration for grown up popsicles. The same combinations of fruit juices, syrups and liquors in our favorite drinks translate remarkably well into frozen form. (Just watch the amount of alcohol or the pops have trouble freezing.)


Greet dinner guests at the door with a sangria pop and then wind the party down with a Baileys pudding pop for dessert. Popsicles add a unique and whimsical note to the evening.


Non-alcoholic drinks work well, too. Any coffee beverage that you love over ice can be frozen into a mid-day treat. Something made with tangy yogurt and fruit, like a mango lassi pop, also makes a refreshing snack or breakfast on the go.



Let the kids keep their sweet fruit popsicles. The grown ups know where the fun is really begins!

SANGRIA POPS

Makes: six 3-ounce pops


Note: These pops are more fragile and do best in narrow, cylindrical molds


  • 3/4 cup fruity red wine, such as malbec or merlot
  • 1/2 cup apple, diced small
  • 1/2 orange, peeled and diced small
  • 3/4 cup orange juice
  • 1/4 cup lemon juice
  • 3 tablespoons sugar


Combine the red wine, apples and oranges in a small bowl and let sit for at least 10 minutes.

Combine the orange juice, lemon juice and sugar in a small saucepan over medium-high heat. Stirring occasionally, heat just enough to dissolve the sugar. (Alternatively, heat in the microwave in 30 second bursts on a high setting.) Allow to cool to room temperature.

Set a strainer over a 2-cup measuring cup or medium-sized bowl and strain the fruit from the wine. Divide the strained fruit evenly between all popsicle molds. Add the cooled orange juice mixture to the wine.

Pour the sangria mix over the fruit in each mold, leaving a quarter-inch of space at the top and using a chopstick to dislodge any air bubbles. Freeze for an hour, insert popsicle sticks, and then freeze until completely firm (at least 8 hours). Run popsicle molds under warm water to dislodge pops before serving.



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IRISH CREAM PUDDING POPS

Makes: six 3-ounce pops

  • 1 1/4 cups whole milk
  • 2 teaspoons cornstarch
  • 1 cup heavy cream
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 cup Irish Cream Liqueur


Whisk together 1/4 cup of the whole milk with the cornstarch in a small bowl and set aside. Combine the remaining milk, heavy cream and sugar in a small saucepan over medium-high heat. Stirring occasionally, heat the milk until the surface is steaming and the sugar is dissolved.

Off the heat, whisk in the cornstarch mixture. Return to heat and stir gently until the milk has slightly thickened, about 3 minutes. Remove from heat, whisk in the salt, and cool to room temperature.

Once the mixture has cooled, stir in the Irish Cream. Fill all popsicle molds to a quarter-inch below the top. Freeze for an hour, insert popsicle sticks, and then freeze until completely firm (at least 8 hours). Run popsicle molds under warm water to dislodge pops before serving.



MANGO LASSI POPS (Non-alcoholic)

Makes: six 3-ounce pops

  • 2 cups ripe mango chunks, fresh or frozen
  • 1/2 cup whole milk plain yogurt
  • 1/2 cup buttermilk
  • 1 tablespoon honey
  • Pinch of salt


In a blender or food processor, blend the mango until it becomes a very fine paste. Add the yogurt, buttermilk, honey, and pinch of salt. Blend until the mixture is pale orange and very smooth.

Divide between popsicle molds, leaving a quarter-inch of space at the top and using a chopstick to dislodge any bubbles. Freeze for an hour, insert popsicle sticks, and then freeze until completely firm (at least 8 hours). Run popsicle molds under warm water to dislodge pops before serving.

(Emma Christensen is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking.)

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