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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

Walnut Sbrisolona with Blackberries, a crumbly confection from Lombardy with an American touch

By Mario Batali





JewishWorldReview.com | La torta sbrisolona is a classic crumbly cake from Lombardy, the northern Italian region best known for its capital city, Milan. Sbrisolona is compact and coarse, unlike the layer cakes common in the United States.


The cake gets its name from the verb sbriciolare, meaning "to crumble," for the cake's most distinctive feature.


I pair the cake with blackberries for an American flair. When I was growing up in the Pacific Northwest, we'd fill the trunk of the family Oldsmobile with buckets of blackberries. This simple sauce brings a moistness and seasonality that perfectly complements this traditional dish.


Save a few pieces for the next day -- this is one of those cakes that tastes even better the day after you make it.



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WALNUT SBRISOLONA WITH BLACKBERRIES


Recipe courtesy of "Molto Batali" (ecco, 2011)


Serves: 8 to 10


Cake:


  • 2 tablespoons plus 1/4 cup unsalted butter, melted

  • 8 ounces chopped walnuts

  • 2 1/2 cups all-purpose flour

  • 1 cup finely ground cornmeal

  • 1 cup sugar

  • 1 tablespoon vanilla extract

  • Grated zest of 1 lemon

  • 3 egg yolks


Blackberry sauce:


  • 3 pints fresh blackberries

  • Juice of 1 lemon

  • 1 cup sugar

  • Confectioners' sugar, for dusting (optional)

  • 1 pint heavy cream


Make the cake: Preheat the oven to 375 F.

Butter the sides and bottom of an 11-inch round cake pan with 2 tablespoons of the melted butter. Cut two strips of parchment paper about 20 inches long and 4 inches wide. Arrange the strips in an X over the bottom of the pan, with the ends hanging over the edges. (These will help to unmold the cake later.)

Combine the walnut pieces, flour, cornmeal and sugar in a food processor, and pulse until the texture resembles fine breadcrumbs. Turn the machine off and add the vanilla, lemon zest, egg yolks and remaining 1/4 cup melted butter. Pulse six times for 3 seconds at a time. It will form a dough that looks like sticky wet sand.

Spoon the "wet sand" into the prepared cake pan as evenly as possible. (It will not look like cake batter, but it will come together as it cooks.) Place the pan in the oven and bake the cake for 1 hour. Let the cake cool in the pan on a wire rack.

Meanwhile, make the blackberry sauce: Combine the blackberries, lemon juice and sugar in a saucepan, and cook over medium heat until the blackberries break down and form a sauce. Let the sauce cool to room temperature.

Lift the cooled cake out of the pan with the help of the parchment strips, and place it on a serving plate. Dust it with confectioners' sugar, if using.

Whip the cream in a cold bowl until it forms frosted peaks, and put into a nice serving bowl.

Serve the cake in wedges, with the blackberry sauce and softly whipped cream on the side.

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© 2012, MARIO BATALI. Distributed by Tribune Media Services Inc.