Ess Gezint: Variations Offers Delicious Options

Oct 5, 2019 by

Cookbook author Daniella Silver, whose Silver Platter series is a staple in many kosher homes, has just come out with Variations, whose clever twist is to offer at least two ways to serve the same ingredients in each recipe.

Published by Artscroll, Variations showcases more than 120 recipes divided into dishes suitable for appetizers, soups, salads, main dishes (fish, chicken, meat, and dairy), sides (grain and vegetable), and desserts, but the variations will give Ms. Silver’s readers almost 250 choices to try.

Each beautifully illustrated page comes complete with nutritional information, including notes on whether the dish is parve, meat, or dairy and, importantly in some homes, gluten-free.

Some of these recipes are perfect for Sukkoth, and the book would make an outstanding gift for any hostess.

S.L.R.

Old-Fashioned BBQ Chicken

Ingredients:

  • 1 whole chicken, about 3 lbs, cut into eighths
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp sweet paprika
  • 1 tsp ground ginger
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 2-3 Tbs extra light olive oil
  • 1 cup barbecue sauce

Method:

Preheat oven to 375⁰. Line a rimmed baking sheet with foil, and coat with nonstick cooking spray. Trim and discard excess fat from the chicken. Arrange chicken in a single layer on a prepared baking sheet. Sprinkle with garlic powder, onion powder, paprika, ginger, salt, and pepper, coating all sides. Drizzle with oil. Bake uncovered for about 40 minutes. Remove from oven and preheat broiler. Using a silicone brush, brush barbecue sauce over the chicken. Repeat until all the sauce has been used. Broil chicken, uncovered, for 3-5 minutes, until skin is crunchy. Check chicken often as it broils so it doesn’t burn. Serves 4-6.

Variation: Prepare as directed, but use 12 drumsticks. Serve with a side of boiled corn on the cob.

“Everything Bagel” Asparagus

Ingredients:

  • 2 bunches asparagus (about 2 lb each)
  • 2 Tbs sesame seeds (black, white, or both)
  • 1 Tbs poppy seeds
  • 1½ Tbs dried minced garlic
  • 1½ Tbs dried minced onion
  • 1 tsp flaked sea salt
  • 2 Tbs extra light olive oil

Method:

Preheat oven to 400⁰. Line a rimmed baking sheet with parchment paper. Spread asparagus in a single layer on a prepared baking sheet. In a small bowl, combine sesame seeds, poppy seeds, minced garlic, minced onion, and salt. Mix well. Drizzle asparagus with oil. Sprinkle with sesame seed mixture, coating all sides. Roast, uncovered, for 10-12 minutes, or until tender crisp. Serves 6-8.

Variation: Asparagus and Rice

Prepare the recipe as directed. Cook 1½ cups rice according to package directions. Transfer to a large serving bowl. Cut cooked asparagus into 1-inch pieces and add to rice, mixing well. Serve hot or at room temperature.

Peanut Butter Chocolate Popcorn

Ingredients:

  • 1 bag (9 oz) chocolate chips
  • ½ cup peanut butter
  • 8 cups popped popcorn, salted or unsalted

Method:

Line the bottom of a springform pan or a baking sheet with parchment paper. Coat the sides with nonstick cooking spray. In a large pot, combine chocolate and peanut butter. Heat over medium-low until melted. Fold in popcorn, coating all sides with chocolate mixture. Spoon popcorn evening into whichever pan is being used. Refrigerate or freeze for 20-30 minutes until set. If frozen, take out 5 minutes before serving. Serve chilled, cut into slices or broken into irregular pieces. Serves 10-12.

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