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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

Caramelized Pear and Almond Upside-Down Cake: A winning dessert that celebrates the season

By Diane Rossen Worthington





JewishWorldReview.com | Upside-down cake, once referred to as skillet cake, is a classic American dessert. This tried and true technique of baking a cake upside-down begins with sugar and fruit layered on the bottom of a cast-iron skillet. Then cake batter is poured on top. Once the cake is baked, it is inverted onto a plate, and the caramel fruit mixture on the bottom of the pan becomes the decorative topping. Use a seasoned cast-iron skillet for best results. The skillet is heavy, which helps prevent the butter from burning, and its panhandle is a welcome tool that assists the cook when inverting the cake

Upside-down cakes can celebrate the season by using what is farm-fresh from the market. Apples, peaches, plums and nectarines are just some other fruits you can use, depending upon the season. In the 1960s, pineapple upside-down cake became the home cook's "It" dessert. Canned pineapple rings and cherries made it easier than ever to make this cake.

Old-fashioned upside-down cakes fit right into the Seriously Simple philosophy. Caramelizing the fruit in the same pan you bake the cake in makes sense, saving both time and cleanup effort. The fruit will continue to cook after you take it off the heat, so take care not to burn the caramel.

I tried many versions of this American classic, until I came up with the idea of combining caramelized silky pears with rustic-textured almond cake. It is a winning combination of flavors and textures. Serve this with some French vanilla ice cream.





CARAMELIZED PEAR AND ALMOND UPSIDE-DOWN CAKE

MAKES one 9-inch cake; SERVES 6 to 8

  • 1 cup (4 ounces) blanched almonds

  • 2/3 cup all-purpose flour

  • 2 teaspoons baking powder

  • 6 tablespoons unsalted butter, at room temperature

  • 1 cup granulated sugar

  • 2 large eggs

  • 1/4 cup fresh orange juice


Pears: .

  • 2 tablespoons unsalted butter

  • 3 tablespoons packed light brown sugar

  • 2 Anjou pears, peeled, cored, and cut into 1/2-inch-thick slices



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1. Preheat the oven to 350 F. In a food processor fitted with the metal blade, process the almonds until finely ground, almost like breadcrumbs. In a medium bowl, combine the ground almonds, flour and baking powder. Stir to blend.

2. With an electric mixer on medium speed or in a food processor fitted with a metal blade, beat the butter until softened. Gradually beat in the sugar and continue to beat the mixture until it is thick and pale in color. Add the eggs, one at a time, and beat until incorporated. Gradually beat in the flour mixture and the orange juice, mixing just to combine. Set aside.

3. To prepare the pears: In a well-seasoned 9-inch cast-iron skillet, melt the butter over medium-high heat. Add the brown sugar, stir to dissolve, and cook until bubbly. Add the pear slices in a single layer. Cook in the syrup for about 2 minutes per side, or until both sides are lightly caramelized. (Use tongs to move them around.) Be careful that the syrup does not become too dark. The pears will exude juice and help to keep the caramel from burning. Remove from heat and let cool for 3 minutes.

4. Pour the batter over the pear mixture and gently spread it around to cover the pears. Bake for 50 to 60 minutes, or until a skewer inserted in the center of the cake comes out clean. Remove from the oven. Let cool in the skillet for 10 minutes, and then invert it onto a cake plate. Serve warm or at room temperature.

Advance Preparation: May be prepared up to 8 hours ahead and kept at room temperature.

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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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