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December 2, 2014

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

This summer fruit crisp is a French twist on an American classic

By Diane Rossen Worthington





JewishWorldReview.com | Summer desserts are meant to celebrate the season. Fruit pies, cobblers, buckles and crisps are made for the glorious sweet fruits of summer. These casual yet intensely satisfying fruit desserts depend upon the best seasonal fruits, usually topped with a cake, streusel or both.

There are differences between these traditional American desserts, so here is a quick primer: A fruit pie made with a classic piecrust can be single or double crusted and features a cooked fruit interior. A cobbler is a deep-dish fruit pie with a biscuit-style crust baked on top. A buckle is a cake made in a single layer, usually with berries mixed in the batter. It is covered with a streusel-like topping which gives it a crumpled or buckled appearance. And, finally, the classic fruit crisp -- a mixture of selected fruit combined with a bit of flour and sugar and finished with a crumb-streusel like topping. All of these make standout summer desserts.

I have to admit that I am partial to this French-influenced summer fruit crisp. I developed this recipe for my husband, who loves the classic Peche Melba -- a favorite French bistro dessert which is usually served in a glass ice cream dish filled with vanilla ice cream, poached peach halves and drizzled with a ruby red raspberry sauce. The unique twist here is that a custard layer bakes right into the fruit and topping for a home run dessert.

This is easy to assemble with crowd-pleasing results. A mixture of juicy peaches or nectarines and fresh, sweet raspberries or blueberries is layered with a surprise vanilla-scented custard in the middle and finished with a sprinkling of soft dough pieces that bake into a crisp buttery crust. This has a spectacular combination of flavors and textures. Serve this just out of the oven or at room temperature. A scoop of French vanilla ice cream is the perfect accompaniment.

Tips for a perfect crisp: Look for creme fraiche in the dairy aisle. Don't bother peeling the peaches or nectarines. Slice them in half and then scoop out the pit with a spoon. Cut into pieces. Try this same recipe using plums or nectarines instead of the peaches and blackberries instead of the raspberries.





SUMMER FRUIT CRISP

SERVES 6 to 8

Fruit:


  • 3 cups raspberries or blueberries (two 6-ounce packages), or 1 package of each, cleaned and picked over

  • 3 medium white or yellow peaches or nectarines, pitted and cut into 2-inch dice

  • 1/2 cup all-purpose flour

  • 1/4 cup sugar


Custard:


  • 2 eggs

  • 1 cup creme fraiche 1 teaspoon vanilla extract

  • 1 tablespoon all-purpose flour


Topping

  • 6 tablespoons brown sugar

  • 1 cup all-purpose flour

  • 1/2 teaspoon salt

  • 1 teaspoon finely chopped lemon zest

  • 1 teaspoon vanilla extract

  • 1/2 cup (1 stick) melted unsalted butter



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1. Preheat the oven to 375 F.

2. In a medium bowl mix together the fruit, 1/2 cup flour and 1/4 sugar until well the fruit is well coated. Transfer to an 8-inch by 10-inch or a 9-inch by 12-inch greased gratin pan or baking dish. Press down on the mixture with a spatula to make an even layer with no gaps. Place on a baking sheet.

3. To make the custard, in a medium bowl, with a whisk, beat the eggs well. Add the crème fraîche and vanilla, and whisk until blended. Sift in the flour, whisking well to make sure the custard is smooth and no lumps remain.

4. To make the topping: In a mixing bowl, combine the brown sugar, 1 cup flour, salt and lemon zest, and mix together. Add the vanilla and melted butter and mix until a soft dough forms.

5. Spread an even layer of the custard mixture over the fruit. With your fingers, evenly crumble the topping over the fruit. Bake for 35 to 45 minutes or until the top is golden brown and completely cooked through. Serve immediately. You can also serve this at room temperature.

Advance Preparation: This may be prepared 8 hours ahead, covered and kept at room temperature before serving. Reheat in a 375 F oven for 10 minutes before serving.

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Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host.






© 2013, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.

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