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

Sweetly cool for the new year: Festive desserts for a summery Rosh Hashana

By Bill Daley

JewishWorldReview.com | (MCT) Rosh Hashana starts tonight at sundown. Cap holiday meals with cooling — and cool — desserts that are both festive and summery.

You may, especially if you shop locally and seasonally, want to alter your usual Rosh Hashana menu, with its fall focus on apple desserts, honey cakes and stewed fruit compotes, to take into account what's available at the market. But it can be done with nods both to custom and the calendar, says Nick Zukin of Kenny & Zuke's Delicatessen in Portland, Ore., and co-author with Michael Zusman of the just-published cookbook, "The Artisan Jewish Deli at Home" (Andrews McMeel, $27.99).

"Look for what's good," he says. While apples and honey are traditional new year foods, Zukin notes Rosh Hashana is also marked by eating a new fruit just coming into season.

"It is something that represents something good and tasty and represents a good new year and going forward with something plentiful for the new year," he says. "For you, it may be blackberries or pears or pomegranates. Who knows?"

A chilled fruit soup, which concentrates the fruit essence while allowing you to add other flavors for complexity, is one such option, he said. Simply puree the fruit, add some honey or mint and garnish with fresh berries or cubes of melon.

Laura Frankel, executive chef of Spertus Institute for Jewish Learning and Leadership in Chicago, also wants to retool traditional fruit dessert choices for a summery celebration.

"Some of the usual fare, like an apple tart, doesn't seem appropriate," she says. "Imagine making a honey cake on Labor Day weekend. Ugh!"

Frankel's idea is inspired by the snow cones of childhood. The author of "Jewish Cooking for All Seasons" and "Jewish Slow Cooker Recipes," takes those apples and honey, tosses them with the freshest fruit of the season and spoons them over mounds of ice with mint sprigs and pomegranate seeds (known as arils) for garnish.

"The number of arils is supposed to represent the number of commandments in the Torah," Frankel notes in an email about the recipe. "And that is part of the holiday tradition, to eat pomegranate arils and remind ourselves of the commandments."

For those who don't want fruit, there's always chocolate. Ruth Joseph, co-author of "Jewish Traditional Cooking" (Kyle, $29.95), suggests chocolate mousse.

"You make it in advance and it goes into the freezer," Joseph says by telephone from her home in Cardiff, Wales. "You can put it in a mold shape and cut it into slices if you wish so it's easy to portion. Put a little brandy with it and the adults will think it absolutely delightful."

Make it summery by serving fresh berries or a microwave-stewed compote of nectarines and peaches with each slice.

Just keep whatever you do easy. As Frankel notes, Rosh Hashana leads directly into the Sabbath on Friday at sundown.

"We are going to be feasting for many days," she says. "I want a festive and beautiful dessert but I don't want to plotz each and every evening trying to get the meal on the table."


Prep: 1 hour
Marinate: 1 hour
Servings: 10

Note: Use whatever seasonal fruit is best in your locale for this Rosh Hashana dessert, advises Laura Frankel, executive chef of Spertus Institute for Jewish Learning and Leadership in Chicago. She uses honey as her sweetener as "it is the new year and I am hoping it will be a sweet one." Frankel bought an inexpensive manual ice shaver to make the "snow." You can also make the ice by pulsing ice cubes in a blender or food processor. Some refrigerators feature a setting to dispense finely crushed iced.

  • 2 small apples, cored, cut into julienne
  • 2 cups strawberries, sliced
  • 2 cups blueberries
  • 1/3 cup honey
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest
  • 7 cups shaved ice
  • Seeds (arils) from 1 pomegranate
  • 1/4 cup thinly sliced mint


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1. Place all the fruit in a mixing bowl with the honey and lemon juice and zest. Mash the fruit just a bit with a potato masher. Allow the fruit to macerate (marinate and break up just a bit), 1 hour.

2. Distribute the ice among 10 dessert glasses or bowls. Pour the fruit and juice over the ice. Garnish with pomegranate arils and mint.

Nutrition information:

Per serving: 77 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 20 g carbohydrates, 1 g protein, 1 mg sodium, 2 g fiber.


Prep: 30 minutes
Cook: 15 minutes
Freeze: 4 hours or overnight
Servings: 12

Note: A recipe from "Jewish Traditional Cooking" by Ruth Joseph and Simon Round. The recipe calls for kosher nondairy whipping cream, which means this dessert can be served with any meal. You can substitute equal parts whipping cream. This recipe also contains raw egg whites, which may pose a health risk to the elderly, very young children or those with compromised immune systems.

  • 18 ounces dark chocolate (70 percent cocoa solids), plus more for garnish
  • 1/4 cup margarine, cut in 8 pieces
  • 3 egg whites
  • 1 cup confectioners' sugar
  • 1/2 cup dark brown sugar
  • 3 1/2 cups kosher nondairy whipping cream
  • 1/3 cup brandy

1. Melt the chocolate in a heat-proof bowl over a saucepan of barely simmering water. Allow to cool slightly.

2. Whisk the egg whites in a grease-free bowl until stiff peaks form. Add the sugars; keep whisking until thick and glossy. In a separate bowl, whip the cream until soft peaks form. Add the brandy; whip again. Carefully fold the egg white mixture into the cream, taking care not to knock out any air. Carefully fold a spoonful of the mixture into the melted chocolate to soften it. Pour the chocolate into the bowl with the whipped cream and egg white mixture; fold it in quickly and carefully.

3. Pour the mousse into two plastic wrap-lined loaf pans or plastic containers. Cover the top with plastic wrap; freeze until set.

4. To serve, turn out the chocolate mousse onto a dish; grate some chocolate shavings over the top using a vegetable peeler. It can be served frozen or slightly thawed.

Nutrition information:

Per serving: 400 calories, 22 g fat, 14 g saturated fat, 1 mg cholesterol, 43 g carbohydrates, 4 g protein, 25 mg sodium, 5 g fiber.

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