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 March 18, 2008 / 11 Adar II 5768

Last minute Purim treats

By Ethel G. Hofman

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http://www.JewishWorldReview.com | Purim is an almost-anything-goes holiday where it's even encouraged to drink alcoholic beverages( if driving home, be sure to have a designated driver). Kids and adults alike masquerade in costumes. During services, the evil Haman is mocked with groggers (noisemakers), booing and hissing and loudly stamping feet while the Megillah, the Scroll of Esther, is read. It's a riotous celebration marking the triumph of Persian Jews over their enemy who was planning to exterminate the Jewish population.

But the most meaningful Purim custom is the giving of edible gifts to friends and family. At Purim, giving is a mitzvah.(religious duty). Mishloach manos platters or baskets filled with at least two varieties -- often little sweets and savories -- used to be carried to neighbors' homes by children. Today you're more likely to pile the dishes in the car and drive to family and neighbors. Synagogue sisterhoods make up Mishloach manosplates as a fundraiser, delivering them to congregants. It's also a mitzvah to give tzedakah, a gift of money to the poor which nowadays may be done by donating to a favorite charity, providing it will be distributed on Purim day.

Sweets are not necessarily the only makings of contemporary Mishloach manos baskets. Create your own depending on the recipients' tastes. On a diet? Arrange a selection of coffee and teas in a container, then cover with plastic wrap and tie with a blue and white ribbon. They love to cook? Include the makings of a pasta supper; whole wheat pasta, a good marinara sauce, a hunk of parmesan cheese and garlic bread ready to pop into the oven. Or you could attach the recipe for your favorite cookies or scones to a basket containing the recipe ingredients. For the containers, recycle baskets and tins that you've stored away; a responsible way to "think green."

In keeping with the spirit of Purim giving , here are some last minute treats which the kids can help with after school; mix, bake or shape and eat. Then there's the excitement of dressing up for the synagogue Purim parade .

Recipes may be doubled.


Makes 26-30

Any combination of dried fruits may be used as long as it adds up to about 4 cups

  • 2 cups dried mixed berries

  • 1 cup pitted dates

  • 1 cup dried apricots

  • 1 cup shredded coconut or pecan halves

  • 3-4 tablespoons orange juice

  • About 1/2 cup confectioners sugar

Place the dried berries, dates, apricots and coconut in the food processor. Process till finely chopped. Add 3 tablespoons orange juice and pulse several times to mix well. If too dry and crumbly add a little more juice. Chill for 30 minutes. Roll into balls about 3/4-inch in diameter. Toss in confectioners sugar. Cover and leave at room temperature 2-3 hours.

Approx, nutrients per ball: calories - 81 protein - 0g carbohydrates - 18g fat - 1g cholesterol - 0mg sodium - 10mg

Variation: melt 3/4 cup pareve or dairy chocolate chips, for a dairy dish, in the microwave. Using a fork or skewer, dip the fruit balls in the melted chocolate. Place on a cookie sheet lined with wax paper. Chill.


Makes 12

  • 1 cup all-purpose flour

  • 2 tablespoons sugar

  • 1/2 teaspoon baking powder

  • 1 egg

  • 1/4 cup vegetable oil

  • 1/8 cup orange juice

  • 1 1/2 tablespoons poppy seeds

  • Cinnamon sugar to sprinkle (optional)

Preheat oven to 350F. Spray a large cookie sheet with non-stick cooking spray.

In a medium bowl, stir together the flour, sugar and baking powder. in a small bowl, lightly whisk the egg, oil and orange juice. Make a well in the center of the flour mixture. Pour in the eggs mixture along with the poppy seeds. Mix well.

Drop rounded teaspoonfuls in rough heaps onto the prepared cookie sheet. Bake in preheated oven for 20 minutes or until golden brown. Sprinkle with cinnamon sugar (optional). Cool on a wire tray.

Approx. nutrients per cookie: calories - 103 protein - 2g carbohydrates - 12g fat - 5g cholesterol - 18mg sodium - 26mg


Makes 8

  • 3 tablespoons margarine, divided

  • 1 cup all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 2 tablespoons sugar

  • Scant 1/2 cup milk

  • 1 banana, thinly sliced

  • 2 teaspoons lemon juice

  • 2 tablespoons chopped dates

  • Cinnamon to sprinkle

Preheat oven to 425F Spray a baking sheet with non-stick cooking spray. Microwave 1 tablespoon margarine for 15 seconds at High or until melted.

In a medium bowl, stir together the flour, baking powder and sugar. Cut remaining 2 tablespoons margarine into small pieces. Rub into the flour mixture to resemble breadcrumbs.

Make a well in center. Add just enough milk to make a stiff dough. Roll out on a floured board to a rectangle approximately 1/4-inch thick. . Brush with melted margarine. Cover with banana slices to within 1/2-inch of edges. Scatter the dates over. Sprinkle very lightly with cinnamon.

Beginning at the long edge, roll up tightly like a jelly roll. Press ends to seal. With a sharp, serrated knife, cut into 3/4-inch thick slices. Place cut side down on the prepared baking sheet. Place the sealed ends on the baking sheet so that cut sides are up. Press to flatten slightly. Bake for 12 - 15 minutes or until risen and lightly browned. Serve warm.

Approx. nutrients per scone: calories - 127 protein - 3g carbohydrates - 30g fat - 8g cholesterol - 11mg sodium - 265mg


Makes 6 servings

Chimichangas, a Mexican specialty, are tortillas filled with a savory mixture and fried, a close cousin to blintzes. This adaptation is sweet and uses typical Middle Eastern ingredients. They may be made ahead and frozen. Thaw before frying.

  • 3 (8-inch) flour tortillas

  • 1/4 cup orange marmalade

  • 3 dark chocolate bars (1.5 ounce each)

  • 3 tablespoons halvah, crumbled

  • Powdered cardamom to sprinkle

  • 3 -4 tablespoons vegetable oil for frying

  • Orange wedges to garnish(optional)

Thinly spread each tortilla with orange marmalade coming to within 1/2-inch of edges. Place 1 chocolate bar just below the center of a tortilla. Top with crumbled halvah and very lightly sprinkle with cardamom. Roll up as for blintzes: fold the bottom of the tortilla up over the filling until partially covered. Fold in the left and right sides to encase the filling. Roll up and place seam side down on a baking sheet. Place in the freezer for 15 minutes or 30 minutes in the refrigerator.

Pour vegetable oil into a non-stick skillet. Heat over medium high heat. Place chimichangas, seam side down, in the hot oil. Press down lightly. Fry 2-3 minutes on each side or until golden brown. Drain on paper towels.

Cut in half with a serrated knife. Place on a serving dish and garnish with orange wedges (optional).

Approx. nutrients per serving: calories - 363 protein - 5g carbohydrates - 43g fat - 16g cholesterol - 0mg sodium - 152mg


Makes 25-30

Hamentaschen are the favorite Purim treat for Eastern European Jews. Sephardic Jews prefer to eat deep-fried twisted Hamentaschen. Rose water is available in specialty shops or may substitute 3/4 teaspoon vanilla extract

  • 1 cup all-purpose flour

  • 3/4 teaspoon baking powder

  • 2 tablespoons sugar

  • 3/4 teaspoon powdered ginger

  • 1 egg, lightly beaten

  • 2 tablespoons vegetable oil

  • 2 teaspoons rose water

  • Vegetable oil for frying

  • Confectioners sugar

In a medium bowl, mix the flour, baking powder, sugar and ginger. Make a well in center. Pour in the egg, oil and rose water. Mix well. Turn onto a floured board and knead until smooth, 1-2 minutes. Add a little more flour if too sticky. Cover and refrigerate for at least 1 hour.

Pinch off small pieces, about the size of a walnut. Shape and twist to resemble ears. No need to be perfect - it's said that Haman's ears were pointed and knobby. Heat about 1/2-inch oil to 375 degrees over medium heat. (a cube of bread should brown in 60 seconds) Add the ears, making sure that they do not touch. Fry until puffed and golden on each side. Drain on paper towels. Cool slightly before sprinkling generously with confectioners sugar.

approx.nutrients per "ear" : calories - 93 protein - 1g carbohydrates - 4g fat - 7g cholesterol - 7mg sodium - 10mg


Makes 10

From my "Everyday Cooking for the Jewish Home".

I couldn't omit this constantly requested recipe, the quick solution for the little triangular pastries symbolic of the wicked Haman's 3-cornered hat

  • 1/2 cup prepared prune butter (lekvar) or filling of your choice

  • 1 tablespoon grated lemon peel

  • 1/2 teaspoon cinnamon

  • 1 (7.5 ounce) package refrigerated biscuits (10 each)

  • 2 tablespoons warmed honey or confectioners sugar

Preheat the oven to 400F. In a small bowl, mix the prune butter, lemon peel and cinnamon. Separate the biscuits. On a lightly floured board, flatten each biscuit into a round about 2 1/2 inches in diameter. Place one rounded teaspoonful of filling in the center of each biscuit. Dampen the edges with water. Fold the dough up over the filling to form a flat 3-sided pyramid, leaving some of the filling uncovered. Place on a large ungreased cookie sheet. Bake in preheated oven for 10-12 minutes or until golden brown. Brush with warm honey or dust with confectioners sugar.

Approx. nutrients per hamentaschen: calories - 93 protein - 1g carbohydrates - 4g fat - 7g cholesterol - 7mg sodium - 10mg


Makes 12

Store-bought cookies and fresh fruit make this last minute dessert. Substitute fruit as desired and available

  • 12 round sugar cookies

  • 1/4 cup cream cheese, softened

  • 2 kiwi fruit, peeled and cut crosswise in 1/4-inch thick slices

  • 24 blueberries

  • 12 mandarin orange segments

  • 1/2 large banana, peeled and cut in 12 slices

  • 2 tablespoons honey

  • 1 tablespoon lemon juice

  • Mint sprigs to garnish (optional)

Spread each cookie with a thin layer of cream cheese. Arrange the fruit attractively on top: 1 slice kiwi fruit, topped with 2 blueberries, 1 orange segment and 1 slice banana.

Warm the honey and lemon juice in the microwave, about 20 seconds. Stir to combine. Using a pastry brush, dab over the fruit. Garnish with a mint sprig (optional).

Approx. nutrients per cookie: calories - 88 protein - 1g carbohydrates - 13g fat - 4g cholesterol - 10mg sodium - 45mg

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JWR contributor Ethel G. Hofman is the former president of the International Association of Culinary Professionals, whose members include the likes of Julia Child. She is the author, most recently, of "Everyday Cooking for the Jewish Home: More Than 350 Delectable Recipes". (Click HERE to purchase. Sales help fund JWR.)

© 2008, Ethel G. Hofman