DECEMBER 21 • 2023 | 53
J
N
I
n Marblespoon at Home,
bestselling author Vera
Newman — whose thou-
sands of fans turn to her
for bold, unique and fam-
ily-friendly meal ideas —
shares a brand-new collection
of recipes you will absolutely
love and, best of all, they are
easy to make, with ingredients
that you already have in your
home.
In her classic style, these
practical and unfussy recipes for
weekday and holiday meals are
geared for busy people.
“For me, a low-effort, high-re-
ward recipe needs to mean no
fancy equipment is needed, pan-
try staples can be used, it comes
together quickly, has lots of fla-
vor and is family- friendly,”
Newman says.
“Most recipes in my book
follow that criteria because that’s
what works for me and my
lifestyle. I don’t have the time
to spend hours in the kitchen
every day. Supper needs to be
on the table in under an hour
from start to finish.
“I create recipes for people
just like me: busy mothers
living in a fast-paced world,
juggling so much while still
trying to feed our families
delicious and nourishing
meals.”
Newman starts each chapter
with a beautiful tablescape, a
skill learned in high school that
has stuck with her.
“I remember when I was in
high school, my mom was a
part of this weekly shiur with
a large group of ladies, and
they all took turns hosting,” she
recalls.
“We lived in Panama, and
that means a 12-foot table full
to the brim with delicacies,
mini desserts, delicate pastries
and gorgeous, colorful salads
and fancy mini sandwiches, all
served on the fanciest china. My
mom would let me skip school
to set the beautiful table with
her.
“When I started
having children, I would
make them the cutest birthday
parties, full of fancy details and
delicious food. Later, I became
a party planner to fuel that
passion. I want every single
picture in the chapter divid-
ers to inspire my readers and
let them feast their eyes with
beauty.”
In the cookbook, Newman
says her favorite chapter is
Weekend Suppers because she
made those recipes the most
often and they are delicious and
practical.
To purchase Marblespoon at
Home, go to ArtScroll.com or a
local Hebrew bookstore.
CRANBERRY-GLAZED
CORNED BEEF
Ingredients:
1 (3-5 lb.) corned beef
½ cup water
Cranberry Glaze:
1 (16 oz.) can jellied cranberry
sauce
½ cup brown sugar
¼ cup orange juice
1 Tbsp. Dijon mustard
Directions:
Preheat oven to 350
degrees. Rinse corned beef
under cold water to remove
any pickling spices. Place
into a 9- by 13-inch baking
pan, fat side up; add water.
In a medium bowl, com-
bine glaze ingredients.
Spread half the mixture over
beef. Cover tightly with foil.
Bake for 3-3½ hours.
Remove from the oven and
discard the liquid.
Turn the oven to broil.
Pour the remaining glaze
over the meat. Return to
the oven and broil for 5-7
minutes, until glaze begins
to carmelize.
Cool fully before slicing
against grain. Serves 4-6.
Tip: This dish freezes
well. Defrost overnight in the
refrigerator. To warm, simply
cover and place in a 200- to
250-degree oven until heat-
ed through.
PASTRAMI FRIED RICE
Ingredients:
1½ cups jasmine rice, cooked (see
note)
2 Tbsp. oil
1 Tbsp. sesame oil
¾ lb. cooked beef pastrami,
cubed, small (see note)
6 scallions, chopped (whites,
light greens, greens separated)
¼ cup soy sauce (see note)
½ tsp. black pepper
1 egg
FOOD
DINING IN
Vera Newman offers low-effort,
high-reward recipes in her new
cookbook.
Marblespoon
at Home
ALL PHOTOS COURTESY MARBLESPOON AT HOME/ARTSCROLL
JN STAFF
continued on page 54