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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

Creamy with a hint of pistachio

By Noelle Carter




JewishWorldReview.com | (MCT) I loved the subtle pistachio undertones of this creme brulee. It's a perfect dessert to make in advance if you’re entertaining. Bacara was happy to share its recipe, which we've adapted below.

BACARA'S PISTACHIO CREME BRULEE

SERVINGS: Serves 6

TOTAL TIME: 1 hour, plus cooling and chilling time


  • 1/3 cup raw shelled pistachios
  • 2 cups heavy cream
  • 1/2 cup sugar, divided, plus extra for bruleeing
  • 1/2 vanilla bean, seeded
  • 5 egg yolks


1. Prepare the pistachio paste: In an oven heated to 350 degrees, toast the pistachios until fragrant, 6 to 8 minutes. Remove and cover with a towel, rolling to remove the skins from the hot pistachios. Grind the hot pistachios in a food processor until they are reduced to a paste. This should make about 21/2 tablespoons paste. Set aside.

2. Reduce the oven temperature to 325 degrees. Bring a large pan of water to a boil.

3. In a heavy-bottomed saucepan, combine the cream, one-fourth cup sugar and vanilla seeds. Bring the cream just to a simmer, being careful that it does boil.

4. Meanwhile, whisk the remaining sugar with the egg yolks. Slowly add the hot cream mixture to the yolks, whisking constantly, to temper. Whisk in the pistachio compound to taste; depending on the intensity of the nuts, you might not use all of the paste (we tested with all of the paste).

5. Strain the base to remove any lumps, then divide it among 6 (4-ounce) ramekins. Place the ramekins in a baking pan and slide the pan onto the center rack of the oven. Add enough boiling water to the pan to come halfway up the ramekins.

6. Loosely cover the pan with foil and bake the custards for 18 minutes. Check the custard by gently shaking the pan; if it jiggles gently (as with barely set gelatin), it is set. Otherwise, continue to bake, checking every 2 to 3 minutes until the custards are set, 5 to 10 minutes or more. .



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7. When the custards are set, gently remove the baking pan from the oven, uncover the custards and cool them (still in the pan) to room temperature. Remove the cooled custards from the baking pan and refrigerate until well chilled, at least 2 hours.

8. Before serving, remove the chilled custards and sprinkle a scant teaspoon of sugar over the surface of each, spreading the sugar with the back of a spoon to evenly cover the top.

9. Use a small torch to caramelize the tops of each of the custards. Alternatively, place the ramekins on a baking sheet and place under the broiler just until the sugar melts and caramelizes, 1 to 2 minutes.

EACH SERVING:

Calories: 426

Protein: 5 grams

Carbohydrates: 21 grams

Fiber: 1 gram

Fat: 37 grams

Saturated fat: 20 grams

Cholesterol: 263 mg

Sugar: 17 grams

Sodium: 37 mg

NOTE: Adapted from Bacara Resort in Santa Barbara, Calif.


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© 2013, Los Angeles Times Distributed by MCT Information Services

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