In this issue
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

A healthy summer breakfast is plum delicious

By Diane Rossen Worthington

JewishWorldReview.com | What could be better than a healthy, colorful breakfast that takes just minutes to throw together? In her latest book, "Sunday Brunch" (Chronicle Books, $20), Betty Rosbottom gives the reader plenty of creative ideas to put together a leisurely Sunday repast. The usual suspects are included, such as eggs, quick breads, stratas, pancakes, waffles, hash and beverages.

There are some nice surprises as well. Parfaits are showing up on menus everywhere, but this plum parfait that layers cooked plums, granola and yogurt is a cut above the coffee shop renditions. Clear wine or parfait glasses show off the vibrant purple and creamy white colors as well as the smooth and crunchy textures. Coffee or tea complete this relaxed simple summer menu.

The author recommends Greek yogurt, which has become widely available in the United States in recent years because it is much thicker, creamier and richer than American yogurt. Its consistency is just right for these colorful parfaits. Nonfat as well as reduced or whole-fat varieties of Greek yogurt work in this recipe. Use a good quality purchased granola, preferably one without dried fruits. Maple-flavored ones taste particularly good with the plums and yogurt.


Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.

Remember to leave enough time for the plums to cool off before assembling. The parfaits may be prepared and refrigerated up to 1 hour in advance. However, if you like your granola crunchy, you should assemble them right before serving. If you are having a big group, you can set out the ingredients on a table and have your guests assemble their own parfaits.



  • 2 pounds medium-ripe dark red or purple plums, rinsed and dried
  • 1/3 cup, plus 1 1/2 tablespoons, and more if needed
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 2 cups plain Greek-style yogurt
  • 1/4 tsp vanilla extract
  • 3/4 cup granola

    1. Halve the plums lengthwise, and pit. Slice each half, lengthwise, into quarters. Then cut the quarters in half crosswise, if desired.

    2. Place a large, heavy frying pan over medium heat until the bottom of the pan is hot. Add the plums and sprinkle with the cup sugar, ginger, and cinnamon. Stir constantly until sugar dissolves and becomes syrupy and the plums are tender when pierced with a knife, about 6 minutes for medium-ripe plums. (If plums are riper, the cooking time will only be about 3 minutes.) Watch carefully so that the fruit does not overcook and become mushy. Remove from the heat and cool the plums to room temperature. If needed, season with more sugar. (The plums can be prepared 1 day ahead; cook, cover, and refrigerate.)

    3. In a medium bowl, whisk together the yogurt, 1 1/2 tablespoons sugar, and vanilla.

    4. Spoon about 1/4 cup of the plum mixture, including the juices, into each of six medium wine or parfait glasses and top with 2 to 3 tablespoons of the sweetened yogurt. Sprinkle with 1 tablespoon granola. Repeat this layering one more time in each glass. Serve immediately.

    Interested in a private Judaic studies instructor — for free? Let us know by clicking here.

    Sign up for the daily JWR update. It's free. Just click here.

    To comment, please click here.

    © 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.