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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

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

STRAWBERRY SOUFFLE WITH STRAWBERRY SAUCE, to be made now, in seasonal prime

By Nick Malgieri



JewishWorldReview.com | Most of us tend to think that common fruits and vegetables have existed since the dawn of time, but the strawberries we eat are relative newcomers. The sweet local berries that become available all over the United States starting in late spring have been with us for less than 200 years.

The late great British food writer Jane Grigson tells the story in her "Fruit Book" (Athenaeum, 1982): Until the early 19th century several varieties of French fraises des bois (woodland or wood strawberry) were the only ones available. Essentially wild plants, they had been brought under cultivation (and easily propagated by division), but the berries remained tiny and seedy, though sweet and highly perfumed.

Modern cultivated strawberries descend mostly from a cross between a white Chilean berry discovered by a French naval officer in the last years of the 18th century, and the Virginia strawberry, first encountered there by early colonists. By 1821 British botanists had successfully bred a cross between the two, and the modern strawberry was born.

Ever since, the public has clamored for berries 12 months a year. But out-of-season berries often lack the flavor we associate with a great locally grown seasonal one, so it's best to wait until local ones come into season to enjoy them.

Perfectly ripe strawberries can make a great simple dessert. Above all, try to avoid refrigerating them. If you're buying them for the next day, you'll have to refrigerate them. But bring them to room temperature before serving.

A few minutes before serving, place the berries in a colander and rinse them under running cold water, allowing them to drain for a few minutes. Pile the drained berries into a bowl, and serve alongside a bowl of sugar and another of whipped or sour cream. Each guest takes some berries and a pile each of sugar and cream onto a dessert plate. Eat the berries by holding one from the hull (the green leafy top) and dipping it first into the sugar, then the cream. A few plain, crisp cookies would add a note of texture but are not strictly necessary.

Try this easy strawberry souffle. It's nothing more than pureed berries, sugar and whipped up egg white, and it preserves the flavor of the berries intact without drowning them in oceans of butter, flour and eggs.

Use the same proportions for a souffle made from any other kind of berry -- except blueberries, which will oxidize and turn brown if you puree them raw. Make sure the egg whites and any bowl or whisk you use to whip them are free of any greasiness and specks of yolk, or the whites won't whip up at all.

Don't be tempted to use a large souffle dish for this -- it won't work. The batter is too delicate to rise well in a deep container.



STRAWBERRY SOUFFLE WITH STRAWBERRY SAUCE

MAKES: about 8 servings


Souffle batter:

  • 3 pints strawberries (about 2 pounds) rinsed, drained and hulled
  • 1/4 cup water
  • 3/4 cup sugar
  • 6 large egg whites
  • Pinch of salt



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Strawberry sauce:

The remaining strawberry puree from the berries, above

  • 2 tablespoons sugar or to taste
  • 2 teaspoons lemon juice
  • 2 teaspoons orange liqueur

One 2 1/2 quart enameled iron gratin dish or a 9 x 13 x 2-inch glass baking dish, buttered and sugared

1. Puree the berries in a blender and measure out 2 cups puree and set aside for the souffle batter.

2. For the sauce, combine the remaining puree and the sugar and bring it to a boil over medium heat, stirring occasionally, in a non-reactive pan. Decrease to a simmer and allow the sauce to reduce for about 5 minutes. Remove from the heat and cool. Stir in the lemon juice and orange liqueur. Refrigerate in a covered container if not serving immediately.

3. For the souffle batter, combine the water and sugar in a medium saucepan and bring to a boil over medium heat, stirring occasionally to dissolve the sugar. Decrease to a simmer and allow the syrup to thicken to the point that a drop poured into a small glass of ice water immediately becomes firm to the touch, about 2 to 3 minutes.

4. Add the reserved 2 cups of strawberry puree to the syrup and stir it in, continuing to stir until the mixture comes to a boil. Before removing the pan from the heat, make sure all the sugar has dissolved.

5. Cool the puree and reserve it at room temperature until you are ready to assemble and bake the souffle.

6. About 30 minutes before you intend to serve the souffle, set a rack in the lower third of the oven and preheat to 400 degrees.

7. Whip the egg whites with the salt on medium speed in a stand mixer until the whites hold a soft peak.

8. Use a large rubber spatula to fold the cooled strawberry puree into the whites in a stream.

9. Scrape the batter into the prepared dish and smooth the top.

10. Bake the souffle until it is well risen and slightly firm, about 15 to 20 minutes.

11. Serve immediately with the strawberry sauce and some whipped cream.

To serve the souffle, bring it to the table and set the dish on a trivet. Use a large serving spoon to place 2 large spoonfuls on a dessert plate and spoon some of the sauce and whipped cream next to (NOT on top of) the souffle. Repeat for the remaining guests.

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Nick Malgieri is the award-winning author of "Perfect Cakes," HarperCollins, 2002; "A Baker's Tour," HarperCollins, 2005; and "Perfect Light Desserts" Morrow, 2006.




© 2013, NICK MALGIERI. Distributed by Tribune Media Services Inc.

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