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December 2, 2014

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

Keeping it cool: Best summer desserts often require no oven or stove

By Joe Bonwich





JewishWorldReview.com | (MCT) Fire up the oven? Seriously? During a summer of record-setting highs?


The searing temperatures mean that this is high season for no-bake desserts. We've compiled five easy recipes that don't require you to turn on the stove, let alone the oven. In addition to the recipes, here are some simple ideas for improvising your own quick, easy and pleasing no-bake desserts:


Terrific trifles: Pick up fruit at the farmers market or grocery along with a large container of plain or vanilla yogurt. Peel the fruit if necessary, cut into bite-size pieces and purée some of it in a blender. Stir the puréed fruit into the yogurt. Taste; if it's too tart, add a bit of honey, maple syrup or another sweetener. Alternate the rest of the fruit with the flavored yogurt in a glass bowl or individual glasses.


Or for a more sophisticated trifle, grab some gingerbread or another hearty sweet bread from a bakery. Cut it into cubes, drizzle it with rum, liqueur or fruit syrup, and layer it with whipped cream and store-bought lemon curd.


Cheese and honey: Put a scoop of ricotta or another soft, mild cheese on a plate, drizzle with honey and garnish with nuts and pieces of fresh or dried fruit.


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Custom ice-cream sandwiches: Start with a favorite ice cream — perhaps chocolate chip. Pick a complementary large cookie from the cookie aisle — maybe chocolate chip cookies. Let the ice cream soften a little, then stir in crushed crispy cookies — such as chocolate wafers. Now assemble the sandwiches and stick them in the freezer in sandwich bags for about an hour or until they firm up.



SPICED SESAME ORANGES


Yield: : 4 servings


  • 2 large navel oranges

  • 2 tablespoons honey

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon black sesame seeds

  • 1 teaspoon white sesame seeds

  • 1/2 cup soft goat cheese, crumbled, or 1/2 cup plain yogurt


    1. Using a sharp knife, slice off the orange skins, removing all the white pith and catching any juices on a plate or in a bowl. Slice each orange crosswise into 5 or 6 slices and place in a shallow bowl.

    2. In a small bowl, stir together honey, vanilla, cinnamon, sesame seeds and collected juice; mix until combined. Drizzle over the orange slices and chill for up to 45 minutes.

    3. Divide the slices among 4 plates. Top each with 2 tablespoons goat cheese, drizzling the sauce on top.

    Per serving: 197 calories; 13g fat; 7g saturated fat; 41mg cholesterol; 2g protein; 20g carbohydrate; 2g fiber; 14mg sodium.

    Adapted from "The Sweet Life," by Sam Talbot (Rodale, 2011)



    STOUT FLOATS


    YIELD: 6 servings



    • 8 tablespoons chocolate syrup, chilled, divided

    • 6 tablespoons coffee liqueur, divided

    • 6 generous scoops chocolate ice cream

    • 3 (12-ounce) or 2 (1-pint) bottles stout, chilled

    • Unsweetened whipped cream, optional


    1. Pour 1 tablespoon chocolate syrup and 1 tablespoon coffee liqueur into each of 6 tall 10- to 12-ounce glasses. Add a scoop of ice cream to each.

    2. Add 5 to 6 ounces of stout to each glass, tilting the glass and pouring gently down the side to prevent too much head from forming. Garnish with whipped cream, if desired, and drizzle each serving with 1 teaspoon chocolate syrup.

    Per serving: 370 calories; 8g fat; 5g saturated fat; 20g cholesterol; 5g protein; 52g carbohydrate; 37g sugar; 1.5g fiber; 60mg sodium; 85mg calcium.

    Adapted from "Sinfully Easy Delicious Desserts," by Alice Medrich (Artisan, 2012)


    ROQUEFORT PEARS


    YIELD: : 4 servings



    • 3/4 cup crumbled blue cheese

    • 1/2 cup mascarpone or cream cheese, softened

    • Juice of 1 lemon

    • 4 large pears

    • 1 cup pecans or walnuts, finely chopped

    • 4 leaves fresh mint, for garnish


    1. Using the back of a spoon or fork, mix blue cheese and cream cheese together in a small bowl until smooth.

    2. Combine lemon juice with 1/2 cup water in a small bowl.

    3. Peel pears if desired, leaving the stems attached, and trim a 1/4-inch slice off the bottom of the pears so that they will stand upright. Cut each pear lengthwise in half, remove the core and scoop out a cavity inside each pear half. Dip both sides of each half into the lemon water immediately after preparing to prevent discoloring.

    4. Divide the cheese into eight portions. Place the nuts on a piece of waxed paper. Fill the cavities of the pears with the cheese mixture, then press the two halves of each pear together so that they are whole again.

    5. Smooth or remove any cheese that shows between the two halves. Roll the pears in the nuts. Stand pears upright on a plate or tray. Cover loosely with plastic wrap and refrigerate for at least 1 hour before serving.

    6. Just before serving, sprinkle pears with nuts and garnish each pear by inserting a mint leaf near the stem. Serve pears upright on dessert plates, providing forks and knives.

    Per serving: 515 calories; 41g fat; 14g saturated fat; 55g cholesterol; 11g protein; 32g carbohydrate; 18g sugar; 8g fiber; 370mg sodium; 210mg calcium.

    Adapted from "The Cheese Lover's Cookbook," by Paula Lambert (Simon & Schuster, 2000)


    GRASSHOPPER ICE CREAM PIE


    YIELD: 8 servings



    • 30 cream-filled chocolate sandwich cookies

    • 5 tablespoons butter, melted

    • 1/2 gallon mint chocolate chip ice cream

    • 1 (8-ounce) container frozen whipped topping, thawed

    • 1/2 cup sifted powdered sugar, optional

    • 1/2 teaspoon vanilla extract


    1. Process cookies in a food processor or blender until ground; add butter and process until blended.

    2. Reserve 1/2 cup of the cookie mixture. Firmly press the remaining mixture into an ungreased 13-by-9 inch pan. Chill for 30 minutes. Meanwhile, soften ice cream at room temperature for 10 to 15 minutes.

    3. Spoon ice cream over chilled crust. Cover and freeze for 1 hour.

    4. Stir together whipped topping, powdered sugar and vanilla; spread over ice cream. Sprinkle with the reserved 1/2 cup crumbs. Cover and freeze at least 8 hours.

    Per serving: 680 calories; 42g fat; 25g saturated fat; 69g cholesterol; 5g protein; 70g carbohydrate; 55g sugar; 1g fiber; 310mg sodium; 160mg calcium.

    Adapted from "Classic Southern Desserts," by the editors of Southern Living (Oxmoor House, 2010)


    CHOCOLATE MOUSSE FIX


    YIELD: 4 servings



    • 2 cups fat-free ricotta cheese

    • 3/4 cup unsweetened cocoa powder

    • 3/4 cup granulated sugar

    • 1 tablespoon milk, plus more if needed

    • 1 teaspoon vanilla extract, creme de cacao, Kahlua


    1. Combine all ingredients in a food processor or blender and process for several minutes or until smooth. Add another tablespoon of milk if the mousse is too thick.

    2. Divide evenly among four small dishes or pour into a single serving bowl. Serve immediately, or cover and refrigerate until needed.

    Per serving: 290 calories; 2g fat; 1g saturated fat; 10g cholesterol; 19g protein; 53g carbohydrate; 42g sugar; 5g fiber; 165mg sodium; 425mg calcium.

    Adapted from "Chocolate on the Brain," by Kevin Mills and Nancy Mills (Houghton Mifflin, 2000)

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    © 2012, St. Louis Post-Dispatch. Distributed by McClatchy-Tribune Information Services.