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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 Dec. 8, 2005 / 7 Kislev, 5766

Castles, shortbread and whisky

By Ethel G. Hofman


Ballindalloch Castle
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http://www.JewishWorldReview.com | It's time to banish the myth that the signature Scottish dish is the scorned haggis. Glasgow, one of Scotland's largest cities, was recently rated by Conde Nast Traveller, (the bible of the travel industry), as the favorite UK destination for haute cuisine, culinary excellence and friendliness. The awards, which were voted for by readers of the magazine, ranked Glasgow as second in Britain, with only London delivering finer food, sans friendliness!


As a transplanted Scot who has long been touting the glories of that country's fresh, pristine larder, I'm delighted that Glasgow has finally achieved well-deserved recognition. Scottish cuisine is a complex treasury of old and new — and has nothing to do with English food. Alan Tomkins, last year's director of Glasgow City Marketing Bureau and the owner of eight outstanding eateries, notes that " the world clamors to buy at a premium, smoked Scotch salmon, beef, and fresh Atlantic seafood — we have it on tap. And in our restaurants, high standards are not only expected but achieved. …"


Glasgow's culinary revolution with its emphasis on Scotland's pure ingredients, was almost single-handedly started 25 years ago by Ronnie Clydesdale, chef-owner of The Ubiquitous Chip. He gambled his redundancy check (unemployment) on the possibility that locals might just appreciate good Scottish produce cooked simply and without pretense. It worked. Today, the Ubiquitous Chip has won numerous awards and is a prime destination for locals and visitors who want to sample the best of Scotland. From Wee Nibbles to Entrees to Sweetmeats the Ubiquitious Chip's menu items may include Solway Firth Grey Mullet, Lanark Blue ewe's milk cheese, and Campbells of Rutherglen Muscat. His son Colin continues the "think global, eat local," tradition with the opening of Stravaigin and Stravaigin 2.


Besides gourmet cuisine, the city is crammed with alfresco cafés, top entertainment, museums and architectural gems like Glasgow University and Garnethill Synagogue, the latter an imposing Gothic-style structure. The influence of world famous architect, Charles Rennie Mackintosh may be seen throughout the city. Nancy McLardie of the Glasgow City Marketing Board sums it all up saying "we are cool, creative and cosmopolitan ...this is the attraction for the millions of tourists each year."


But culinary fame goes beyond Glasgow. From this land of magical mountains and crystal clear lochs come venison, game, seafood, dairy products and fresh produce arriving in kitchens to be served within hours. Exploring Speyside, the area around the river Spey in north-east Scotland, the charming Highland village of Aberlour is the home of Walkers Shortbread where the famed recipe has been produced for more than one hundred years. Apart from a modest sign, no one could possibly guess that nestled in a grove of fir trees where the air is clean and fresh, are four state of the art bakeries producing 10,000 tons of OU certified Walkers Shortbread each year. Over coffee sipped from delicate cups and a selection of — you guessed it — fresh baked shortbread, Andrew Stokes, Export Sales Manager explained the company's worldwide success. "Quality is the determining factor and on that there is no compromise…ingredients come from areas as close to home as possible…flour is milled in Scotland, pure creamery butter from the UK and sugar beet from East Anglia, England." No artificial coloring, flavoring or preservatives are used. The United States is Walker's biggest market and the kosher certification of highest importance. A rabbi flies in from New York on a regular basis and chuckles Mr. Stokes "we never know when he is coming " but he adds " we always pass with flying colors!"


In the sleepy village of Comrie, we met with food celebrities Catherine Brown and Maxine Clark. At Grantown on Spey, we were welcomed by Sonia and William Marshall, owners of Culdearn House. At this luxurious, country hotel, Sonia, who is in charge of the kitchen, notes "all ingredients come from local suppliers so that we have complete traceability from farm to plate." At Drumearn Cottage, a comfortable "bed and breakfast" in Perthshire, anytime is tea time when Helen and Eric Gordon chat with guests over hot, fragrant tea, home baked biscuits (cookies) and little cakes. And while following Scotland's famous Whisky Trail, home of more than 90 distilleries, we discovered Ballindalloch Castle, the home of the Macpherson-Grants since 1546. For a fee, you may wander through the exquisitely furnished rooms, stroll through manicured gardens and take tea in the Castle Tea Rooms. For sale in the Castle gift shop, you can buy a package of family recipes tied with red and green clan plaid ribbon and a copy "I Love Food," a book of recipes and stories written by Clare Macpherson-Grant Russell, the grande-dame of Ballindalloch Castle.


On this trip, with dishes such as those which follow, all dietary caution flew out the window. Now it's on to Weight Watchers.

RECIPES




SMOKED SALMON CASTLES (DAIRY)

Adapted from a Ballindalloch Castle recipe

Serves 6

A fuss-free, deliciously rich "starter"

  • 12 ounces smoked salmon, thinly sliced
  • 2 large, ripe avocados, peeled and stones removed
  • 8 ounces Neuchatel cream cheese, cut in chunks
  • 2 tablespoons fresh lemon juice
  • 3-4 drops hot sauce or to taste
  • Lemon wedges and parsley sprigs for garnish

Rinse 6 small custard cups with cold water. Do not dry. Line with half the smoked salmon, allowing salmon to hang over the edges. Cut the avocados into 1-inch pieces. Place in food processor with remaining salmon, cream cheese, lemon juice and hot sauce. Process until smooth. Divide mixture evenly between the custard cups Fold over the edges of the salmon. Cover with plastic wrap. Refrigerate. Turn out onto salad plates. Garnish with lemon wedges and parsley.

approx. nutrients per serving: calories — 262 protein — 16g carbohydrates — 8g fat — 19g cholesterol — 34mg sodium — 1253mg


SEARED CALVES' LIVER WITH PARSNIP PUREE (MEAT)

Inspired by a dish served at Stravaigin restaurant


Serves 4


  • 4 medium parsnips, peeled and cores removed
  • 3 tablespoons margarine
  • Salt and pepper
  • 3 tablespoons bottled oil and vinegar dressing
  • Zest of 1 orange
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh parsley sprigs
  • 6 tablespoons vegetable oil
  • 4 slices (about 4 ounces each) calves' liver
  • 6 shallots, thinly sliced
  • 1-2 tablespoons seasoned flour


Cut the parsnips in 1-inch chunks. Cook in simmering water until soft, about 20 minutes. Drain well. Place in food processor with margarine. Process until smooth. Season with salt and pepper and keep warm. Process the dressing with the orange zest, basil and parsley until blended. Set aside.

In a large non-stick skillet, heat 3 tablespoons oil over medium high heat. Sprinkle liver lightly with salt and pepper. Add to skillet and sear 2 minutes on each side. Remove from pan and keep warm. Toss the shallots in flour. Add remaining oil to the skillet. Heat over medium high heat. Add the shallots and fry until golden.

To assemble: Divide the parsnip puree evenly between 4 plates. Top with a slice of liver. Scatter crispy shallots over and drizzle the dressing around. Serve hot.

Approx. nutrients per serving: calories — 448 protein — 23g carbohydrates — 10g fat — 35g cholesterol — 401mg sodium — 309 mg

MACKEREL WITH OLIVES AND CAPERS (PAREVE)

Chervil is a popular herb used in Scottish cooking. It's a member of the parsley family but has a faint anise flavor. Parsley may be substituted.

Serves 4


  • 4 mackerel fillets
  • 2 tablespoons matzo meal
  • 3 tablespoons seasoned dry breadcrumbs
  • Fresh ground pepper
  • 1/4 cup vegetable oil
  • 3 tablespoons sliced black olives
  • 1 tablespoon capers, rinsed
  • 2 large tomatoes, seeds removed and cut in 1/4-inch thick wedges
  • 2 tablespoons snipped chervil, divided
  • Salt and white pepper to taste

Toss the mackerel in breadcrumbs to coat. Sprinkle lightly with pepper. Cut three (1-inch) slashes in each.

In a large, non-stick skillet, heat the oil over medium- high heat. Add the mackerel, skin side down. Cook for 3-4 minutes until nicely browned. Turn over and reduce heat. Cook 3-4 minutes longer or until flakes are opaque when separated with fork. Remove and keep warm. Add the olives and capers to the skillet, stirring to scrape up the flavorful sediment. Cook for a minute or two. Add the tomatoes and 1 tablespoon chervil. Heat through.

To serve: divide the tomato mixture evenly onto 4 plates. Top with the mackerel, skin side up. Sprinkle with remaining chervil.

Approx. nutrients per serving: calories — 390 protein — 22g carbohydrates — 7g fat — 30g cholesterol — 78mg sodium -300mg


CARROTS WITH CARAWAY (DAIRY)

Serves 4

May substitute a bag of cleaned baby carrots to save time

  • 1 pound carrots, cleaned
  • 2 teaspoons caraway seed
  • 4 tablespoons unsalted butter, melted
  • Kosher salt and fresh ground pepper

Cut the carrots into strips, about 2-inches by 1/4-inch. Cook in boiling salted water for 4 minutes or until crisp tender. Drain well. Stir the caraway seed into the melted butter. Pour over the carrots and toss. Season to taste with salt and pepper. Serve hot.

Approx. nutrients per serving: calories — 145 protein — 1g carbohydrates — 9g fat — 12g cholesterol — 31mg sodium — 45mg

CRANACHAN (DAIRY)

There are many versions of this classic Scottish pudding (dessert) traditionally prepared with all-local ingredients. You may substitute regular oatmeal (eg. Quakers. not instant)

Serves 4-6

  • 3 tablespoons pinhead oatmeal
  • 2 cups heavy cream
  • 4 tablespoons whisky
  • 3 tablespoons honey
  • 3 cups fresh raspberries
  • Additional whisky to drizzle (optional)


Place the oatmeal on a small baking sheet. Toast in toaster oven or under the broiler. This takes only 2-3 minutes, depending on heat of broiler. Watch carefully to avoid scorching. Cool.

Whip the cream till it peaks softly. Fold in the whisky and honey, then the oatmeal. Gently fold in the berries. Divide into glasses or small dessert dishes. Serve chilled drizzled with a little more whisky (optional).

Approx. nutrients per serving: calories — 351 protein — 3g carbohydrates — 20g fat — 30g cholesterol — 109mg sodium — 50mg


CHOCOLATE SHORTBREAD TRUFFLES (DAIRY)

These are usually served with coffee after dinner. Confectioners sugar may be substituted for cocoa powder. Store in an airtight container in a cool place, not the refrigerator

Makes 24

  • 8 ounces good dark chocolate (eg. Ghirardellis), broken in small pieces.
  • 6 tablespoons unsalted butter, cut in 6 pieces
  • 1 1/4 cups finely crushed shortbread
  • 1 tablespoon whisky
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon orange extract

Melt the chocolate and butter in the microwave, 1 1/2 minutes on High or until softened. Mix until thoroughly blended. Stir in whisky and orange extract. Add the shortbread crumbs. Mix well. Chill to firm up.

Shape heaping teaspoonfuls into balls. Roll in cocoa powder. Chill. Serve at room temperature.

Approx. nutrients per truffle: calories — 97 protein — 1g carbohydrate — 8g fat — 7g cholesterol — 9mg sodium — 16mg


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WANT MORE GREAT RECIPES?
"Everyday Cooking for the Jewish Home: More Than 350 Delectable Recipes"  

From the former president of the International Association of Culinary Professionals comes a beautifully designed, accessible and uniquely comprehensive guide to Jewish home cooking. Unlike many Jewish cookbooks that are limited to the traditional dishes of Eastern Europe, Everyday Cooking for the Jewish Home gives readers a truly international sample of what the world of Jewish cooking has to offer. Structured from soup to nuts, and including a special Passover section, it presents a spectacular array of dishes such as Peppered Chickpeas (Arbis), Sweet and Sour Meatballs, Beef and Barley Soup with Kale, Homestyle Gefilte Fish, Potato Chicken Cutlets, Shabbat Beef and Eggs, Cholent, Steamed Beef Greens, Israeli Salad, Poppyseed Noodles, Kasha and Bow Ties, Glick's Colossal Butternut Latkas, Shabbat Wine Mold with Cherries and Walnuts, Springtime Kugel with White and Sweet Potatoes and Matzoh Brie.

Sales help fund JWR.

JWR contributor Ethel G. Hofman is the former president of the International Association of Culinary Professionals, whose members include -- and have included -- respected gourmets like Julia Child. To comment, please click here.

© 2005, Ethel G. Hofman