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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

Fried and gone to heaven: Dense, fried Slovenian doughnut-like rolls, krofi, on Chanukah is a treat you'll want to eat all year long

Kim Ode



JewishWorldReview.com | No matter where your roots lie, eating a krofi just might taste like going home — or where you wish you'd grown up.

Certain combinations of ingredients and techniques cross any number of cultures. Consider the culinary swath cut by mixing together a dough of eggs, yeast, flour, butter and milk, then frying it in dollops until golden.

Americans call this a doughnut, Germans say Berliner, while the French say beignet. In South America, it's a sopaipilla, while in Italy, it's a zeppole. Indians make fry bread and Jews make sufganiyah. We could go on, but you get the idea. Given the goods, humanity tends to evolve toward deep-fried dough.

In Slovenia, they call such pastries krofi (KRO-fee). A hint of lemon sets them apart from the crowd.

We discovered these while preparing for a recent family celebration on my husband's side of the aisle, which has Slovenian roots. (Slovenia, for the record, is a smallish nation tucked into the mountains between Italy, Austria, Hungary and Croatia.)

His elderly father requested krofi from his childhood, but few members of the succeeding generation had kept up the tradition. So we staged a Slovenian renaissance of this puffed dough.

Lemon zest and juice are the key, although my mother-in-law's ethnic cookbooks noted further variations with fillings of marmalade, jelly, even custard, injected after frying with a squeeze tube or pastry bag and nozzle tip.

The barely sweet dough comes together easily, although it helps to have a stand mixer to knead the sticky dough until it comes together. But if hands are all you have, use a dough scraper (also called a bench knife) to lift and fold the dough, over and over, until it becomes smooth and less sticky.

Once mixed, the dough is left to raise for an hour or two.

The delicate dough is never rolled, but gently stretched into a square, best done by reaching underneath and pulling, trying to deflate it as little as possible.

The cut rounds of dough rest once more while you clean up and heat the cooking oil to 360 degrees. Maintaining a steady temperature is the key to successful frying, so unless you own an electric fryer, a deep-fry thermometer is a worthwhile investment.

A word about disposing of oil: You'll be able to re-use it once or twice again in other ways. Once cool, decant the oil into a container, leaving behind any flour residue, which you can wipe out with paper towels. Use the oil for stir-frying and such. If you want to dispose of the whole batch, pour into small containers such as milk cartons and dispose in the trash. Never pour large amounts of oil down the drain.

Given that winter is in the wings, we'd be remiss if we didn't pass along this tip: Wipe a snow shovel with oil and the scooped snow will just slide off!)

Actually, what with leaf-raking and snow-shoveling, it's a perfect time of year to indulge in these pastries. We enjoyed the krofi showered with powdered sugar, and we also loved the look on everyone's face as they tasted a bit of their heritage.

KROFI (RAISED DOUGHNUTS)

MAKES about 16.

Note: Krofi (KRO-fee) are best fresh, but keep well for a day, and so may be made the night before and served for breakfast. Freshen by warming them on a baking sheet for 5 minutes in a 250-degree oven. Instant yeast also is called "rapid-rise" or bread machine yeast. The nutmeg is optional, but nice. This recipe is slightly adapted from "More Pots and Pans," a cookbook of the Slovenian Women's Union of America.

  • 1 cup half-and-half
  • 6 tbsp. unsalted butter, room temperature
  • 1 lemon, zest and juice
  • 4 to 5 cups flour, divided
  • 3 1/4 tsp. instant yeast (see Note)
  • 1/2 tsp. salt
  • 1/4 tsp. freshly grated nutmeg, if desired
  • 3 eggs, room temperature
  • 1/3 c. granulated sugar
  • 1/2 c. sour cream
  • 6 c. oil for frying (canola or vegetable)
  • Powdered sugar




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Directions: In a small saucepan over low heat, heat the half-and-half with the butter until the butter melts. Set aside and cool to lukewarm.

Zest the lemon, scraping only the yellow rind (you'll have 1 to 2 teaspoons of zest). Cut the lemon in half and squeeze the juice, straining out any seeds.

In a small bowl, whisk together lemon zest, 1 cup flour, yeast, salt and nutmeg (if using). Set aside.

In the bowl of a stand mixer with a paddle attachment, beat eggs with sugar and sour cream until smooth. With the mixer on low speed, gradually add lukewarm half-and-half mixture and lemon juice and mix well. Add flour mixture and mix until smooth. Beat in 3 additional cups of flour, 1 at a time, mixing well. The dough will be soft and quite sticky. Switch attachment to a dough hook and knead dough for 3 to 4 minutes, until smooth. It will remain slightly sticky.

(If mixing by hand, follow the mixing process through adding 3 cups flour. To knead, turn the dough out onto a floured surface. Use a dough scraper (also called a bench knife) to lift and fold the dough, stretching it as much as possible as you lift with the scraper. Flour as necessary using the remaining 1 cup flour, but use as little as possible. Stretch and fold for several minutes, until the dough becomes smoother and firmer.)

Spray a large bowl with cooking spray. Place dough in bowl and cover with plastic wrap. Let rise until doubled in size, about 1 1/2 to 2 hours.

Turn the risen dough out onto a generously floured counter. Reaching underneath the dough, gently pull it outward from the middle into a 14-inch square. Do not roll the dough. You don't want to deflate it any more than necessary.

Dip a 3-inch round cutter in flour and cut 16 rounds. Place them on a lightly floured cloth. Save the largest of the scraps; they'll be odd shapes, but are like doughnut holes. Cover dough with a cloth and let rise about 30 minutes or until puffy.

While dough is rising, pour oil into a heavy frying pan or heavy pot with sides at least 3 inches high. Heat to 360 degrees.

Cover a wire rack with a couple of layers of paper towels.

Fry the dough rounds in the hot oil, carefully placing them top side down first and frying for about 45 seconds, then flipping and frying for another 45 seconds or until golden brown. You can fry 3 to 4 at a time, but don't crowd them. With a slotted spoon, lift the doughnut rounds onto the paper towels.

When they have cooled, dust with powdered sugar and serve.

Nutrition information per each doughnut:

Calories: 290; Fat: 17 g; Sodium: 93 mg

Carbohydrates: 29 g; Saturated fat: 6 g; Calcium: 33 mg

Protein: 5 g; Cholesterol: 52 mg; Dietary fiber: 1 g

Diabetic exchanges per serving: 2 bread/starch, 31/2 fat.


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