SIMPLE ELEGANCE contains over 160 recipes and each one includes Norene’s Notes, techniques, tips and advice from cooking guru, Norene Gilletz. All recipes have indications whether it’s freezer-friendly for make-ahead cooking, kosher for Passover, gluten-free, and full nutritional analysis. From Appetizers, Soups and Salads to Fish, Poultry, Meat, Dairy, Sides and Desserts, recipes include:
-Zucchini Dill Soup
-Pomegranate and Persimmon Salad
-Roast Turkey with Strawberry Pineapple Salsa
-Roasted Vegetables with Terra Chips
-Quinoa and Sweet Potatoes
-Asian-Flavored Miami Ribs
-Spiced Beef with Roasted Butternut Squash
-Quinoa Pizza Ramekins
-Israeli Couscous Salad with Asparagus and Olives
-Classic Potato Latkes with Assorted Toppings
-Chocolate Dipped Pineapples
-Salted Chocolate Ganache Tart
-Cranberry Chocolate Chip Cake
Try these delicious recipes this holiday season. Recipe(s) may be reprinted with the following credit:
Recipe(s) from THE SILVER PLATTER SIMPLE ELEGANCE: Effortless Recipes with Sophisticated Results By Daniella Silver and Norene Gilletz Artscroll/November 2016
Cranberry Chocolate Chip Cake
pareve • gluten-free option • freezes well • yields 2 loaves
When the sugar and spice of this simple chicken dish start to caramelize, a heavenly aroma floats through the house. Ground cinnamon adds unexpected warmth, and cinnamon sticks add a simple touch of elegance.
Ingredients: 
3 eggs
1 1/4 cups sugar
1 1/4 cups vegetable oil
1 tsp pure vanilla extract
1 1/2 cups orange juice
2 1/2 cups flour ( or gluten-free flour with xanthan gum)
1 tsp baking powder
1 1/2tsp baking soda
1/4 tsp salt
3 cups fresh or frozen cranberries (no need to thaw)
1 1/2 cups mini chocolate chips
1. Preheat oven to 400°F. Coat a large roasting pan with nonstick spray.
2. Trim and discard excess fat from chicken pieces. Arrange chicken in a single layer, skin-side up, in roasting pan. Add sweet potatoes, shallots, and cinnamon sticks, tucking them between and around chicken pieces. Sprinkle generously with salt and pepper.
3. In a small bowl, combine brown sugar, cinnamon, and thyme. Stir well. Sprinkle mixture evenly over chicken and vegetables. Drizzle with maple syrup.
4. Add water to baking dish, being careful not to drizzle it over the seasoned chicken and vegetables.
5. Bake, uncovered, basting occasionally, for 1 hour and 15 minutes, or until juices run clear and chicken is glazed and golden. Transfer to a serving platter.
Norene’s Notes
• Variation: Add 8-9 Medjool dates, halved and pitted, with vegetables.
• Sweet potatoes contain antioxidants, including beta-carotene, which converts to vitamin A in the body. The deeper the orange, the higher the beta-carotene content is. Sweet potatoes have a medium glycemic index (GI). One medium sweet potato contains about 6.6 grams fiber.
Cranberry Chocolate Chip Cake
pareve • gluten-free option • freezes well • yields 2 loaves
Ingredients: 
3 eggs
1 1/4 cups sugar
1 1/4 cups vegetable oil
1 tsp pure vanilla extract
1 1/2 cups orange juice
2 1/2 cups flour ( or gluten-free flour with xanthan gum)
1 tsp baking powder
1 1/2tsp baking soda
1/4 tsp salt
3 cups fresh or frozen cranberries (no need to thaw)
1 1/2 cups mini chocolate chips
1. Preheat oven to 350°F. Coat two 9 x 5-inch loaf pans with nonstick cooking spray.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs with sugar, oil, and vanilla on medium-high speed for 3-5 minutes, until light.
3. Reduce mixer speed to low; gradually blend in orange juice.
4. Add flour, baking powder, baking soda, and salt. Mix just until combined. Fold in cranberries and chocolate chips.
5. Divide batter evenly between prepared loaf pans; spread evenly. Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out dry.
6. Allow loaves to cool for 20 minutes. Invert onto serving platters.
Norene’s Notes
• Muffin Variation: In Step 5, scoop batter into muffin pans coated with nonstick spray or lined with paper liners until ¾-full. Bake at 375°F for about 25 minutes. Yields 18-24 muffins.
• Frozen cranberries don’t need to be thawed. Just rinse and pat them dry with paper towels before folding them into the batter