Cookbook review by Tracey Zabar
This book is filled with ideas for platters of food you can set out for your next brunch, drinks party, or cookie swap. Try one of these cream cheese spreads with your nova and bagel sandwich. Next on my list: a cheese board and grilled vegetable platter. And some pretty cute cookies for dessert.
Recipe excerpted with permission from Boards by America’s Test Kitchen
Enter the Giveaway of: Boards by America's Test Kitchen and Zabar's Upper West Side Appy Bundle Basic on Instagram (Beginning on Sunday, 6/12 - check back then!)
You can also enter by emailing info@zabars.com.
Click on the book cover to buy:
Makes 1 cup
8 ounces cream cheese, softened
1/2 cup fresh parsley leaves
1/4 cup fresh basil leaves
1 teaspoon lemon juice
1 small garlic clove, minced to paste
1/4 teaspoon table salt
1/4 teaspoon pepper
Process all ingredients in food processor until smooth, about 20 seconds, scraping down sides of bowl as needed. Serve.
Variations
Olive and Scallion Cream Cheese Spread
Reduce cream cheese to 6 ounces. Omit lemon juice, garlic, and salt; increase pepper to 1 teaspoon. Instead of parsley and basil, use 1/2 cup pitted kalamata olives (patted dry) plus 2 teaspoons brine and 4 chopped scallions.
Smoked Salmon and Chive Cream Cheese Spread
Omit garlic and salt. Substitute 1/4 cup chopped fresh chives for parsley and basil and add 2 ounces sliced smoked salmon, torn into 2‑inch pieces.
Honey-Rosemary Cream Cheese Spread
Omit lemon juice and garlic. Instead of parsley and basil, use 2 tablespoons honey and 1 tablespoon minced fresh rosemary.
Cinnamon-Sugar Cream Cheese Spread
Omit lemon juice, garlic, salt, and pepper. Instead of parsley and basil, use 2 tablespoons packed brown sugar and 1 teaspoon ground ‐ cinnamon.
Level Up Your Board
Everything Bagel Seasoning
Makes about 1/2 cup
You can find bagel seasoning pre-mixed in most stores, but if I’m feeling extra, I mix up my own batch. Serve in a bowl with a spoon for your guests to sprinkle, or scatter this magic dust over your toppings for an extra dose of seasoning. (Furikake on page 121 and Za’atar are also great sprinkling options.) But the fun doesn’t have to stop there; it’s also delicious on macaroni and cheese (page 202), hummus (page 79), pizza, and even instant ramen. Toast the seeds in a dry skillet over medium heat until fragrant (about 1 minute), then remove the skillet from the heat so the seeds won’t scorch.
2 tablespoons sesame seeds, toasted
2 tablespoons poppy seeds
1 tablespoon caraway seeds, toasted
1 tablespoon kosher salt
1 tablespoon dried minced onion
1 tablespoon dried minced garlic
Combine all ingredients in bowl. (Seasoning can be stored in airtight container for up to 3 months.)
Pickled Red Onion
Makes about 1 cup
Quick pickling mellows out the harshness of red onion and brings a little zing to everything it touches. You can also add these to ‐ breakfast tacos (page 61), nachos (page 97), sandwiches, and salads. Be patient while the mixture cools—that time is essential for the flavors to meld together.
1 cup red wine vinegar
1/3 cup sugar
1/8 teaspoon table salt
1 red onion, halved and sliced thin through root end
Microwave vinegar, sugar, and salt in medium bowl until steaming, 1 to 2 minutes. Stir in onion and let sit, stirring occasionally, for 45 minutes. (Pickled onions can be refrigerated for up to 1 week.)
Tracey Zabar's Chocolate Chip Sweets: Celebrated Chefs Share Favorite Recipes is available here.
A delectable collection of innovative chocolate chip recipes by world-renowned chefs, pastry chefs, and bakers
Tracey Zabar's One Sweet Cookie Cookbook is available here.
A delicious collection of cookie recipes from extraordinary chefs, pastry chefs, and bakers. A great gift sure to delight anyone who loves to bake.
Lori Zabar's Zabar's A Family Story, With Recipes is available here.
