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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

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.



KAT'S BOURBON SLUSH


  • 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.



FROZEN BROWN DERBY



  • 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.


COKE AND JACK SLUSHIES



  • 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.