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

3 frozen libations for adult tastes

By John Kessler

JewishWorldReview.com | (MCT) I sure could use a pina colada right about now. Or even a frozen daiquiri. This summer has been hot.

But that's not going to happen because I don't do blender drinks anymore. I never buy white rum or Coco Lopez. The last time I actually sat down to one of those piņa coladas in a foot-high punch glass with a maraschino cherry and pineapple wedge on the side was, oh, I'm going to say 1982.

I drink much more serious beverages now, like rye Manhattans and Sazeracs. I like my spirits brown and my flavors bitter.

During the past few years I've figured out ways to make frozen cocktails that appeal more to my palate today. For starters, I put away the blender because I don't want anything that remotely resembles a smoothie.

A few years ago when I was writing a story about cooking with Coke in honor of the New World of Coca-Cola, I discovered churning Coke and limeade concentrate in my ice cream maker resulted in something delicious — a kind of slushy sorbet the kids around the table loved. The adults loved it even better with a wee splash of brown liquor.


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I seem to have stumbled backward into a time-honored Kentucky tradition. My friend Kat Kinsman grew up in the Bluegrass State, where her relatives made a slightly more complex version of this concoction. There, they freeze citrus juices, strong black tea and bourbon together into a sweet-yet-potent ice to top with a splash of soda. I'm lucky enough to have had more than a few of these bourbon slushies at Kat's annual Derby Day party.

Then, the other day, I surveyed some sad-looking grapefruits in our fruit bowl that needed using fast and thought to turn them into a frozen dessert. I juiced the grapefruit and sweetened it lightly with honey. I also added a few drops of orange flower water for a kick. After freezing it, I broke it up into the crystalline, snowy concoction called granita.

I loved the flavor — even more so when I realized I was one ingredient away from a frozen Brown Derby cocktail. A splash of bourbon fixed that situation nicely.


  • 12 ounces lemonade frozen concentrate

  • 6 ounces orange juice frozen concentrate

  • 2 cups sugar

  • 2 cups hot strong tea

  • 2 cups bourbon

  • 7 cups water

  • Ginger ale or lemon-lime soda to taste

In a lidded, freezer-proof container or two (Tupperware and Rubbermaid pitchers work well), mix all ingredients except ginger ale until thoroughly blended.

Place the container(s) in the freezer overnight or for at least 4-6 hours. It should be firm all the way through, but it will not freeze completely solid.

Scoop about 1/2 to 3/4 of a cup of the slush into a tumbler, top with ginger ale or lemon-lime soda to taste and serve.


  • Juice of four pink grapefruits (about 4 cups)

  • 3 tablespoons honey

  • 1/2 teaspoon orange flower water (optional)

  • Bourbon to taste

Combine juice, honey and orange flower water and pour into a sealable freezer bag. When frozen solid, smash the side of the bag with a mallet or hammer to break the contents into snowy crystals.

Spoon into rocks glasses and drizzle with bourbon. Serve with a spoon.


  • 2 (12-ounce) cans cold Coca-Cola

  • 6 ounces limeade concentrate

  • 6 ounces bourbon, chilled

Combine the cola and limeade with a whisk, then freeze in an ice cream machine according to manufacturer's directions. Divide frozen mixture into four chilled glasses. Chase away the kids.

Drizzle each serving with 1 shot of bourbon. Serve with a spoon or a straw.

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© 2012, he Atlanta Journal-Constitution . Distributed by McClatchy-Tribune Information Services.