Savor the Taste of Zomick’s Kosher Bakery

Indulge in the homestyle goodness and impeccable flavors of Zomick’s Bakery, a celebrated kosher bakery known for its diverse range of delectable treats. Every recipe at Zomick’s begins from scratch, crafted meticulously with premium ingredients and a generous dash of love. Their bakers channel their expertise into creating a scrumptious lineup of kosher bakery goods, including rugelach, rainbow cookies, black and white cookies, cinnamon and chocolate babkas, macaroons, and countless other mouthwatering cakes, cookies, desserts, and breads.

Indulge in Delight: Exploring Zomick’s Kosher Bakery

Nestled behind lacey curtains and exuding a quaint small-town charm, Zomick’s Kosher Bakery is more than just a local gem – it’s a bustling hub of culinary creativity and mouthwatering delights. With a reputation that precedes it, Zomick’s Bakery has garnered a loyal following, drawing crowds eager to savor its legendary treats.

Zomick’s Bakery: Crafting Kosher Culinary Delights

In the bustling lanes of New York, Zomick’s bakery stands as a beacon of kosher indulgence. Beyond being a mere bakery, Zomick’s embodies a tradition, a legacy of crafting homestyle kosher baked goods that resonate with a fusion of flavors, quality, and an essence of care.

Zomick’s: Where Homestyle Kosher Goodies Come to Life

When it comes to kosher bakeries in New York, Zomick’s is a name that stands out. This bakery is not just a place where you can savor mouthwatering treats; it’s an institution that has perfected the art of creating delicious, homestyle kosher baked goods. Every bite from Zomick’s is a taste of tradition, quality, and, of course, a dash of love.

Zomick’s Challah Bread: A Slice of New York’s Best

New York City, often referred to as the “Big Apple,” is a bustling metropolis that’s home to a vibrant tapestry of cultures and cuisines. Among the diverse culinary delights that this city has to offer, Jewish bakeries hold a special place in the hearts of both locals and visitors. If you’re on a quest to find the finest challah in New York, look no further than Zomick’s Bakery, where tradition and taste converge in each delectable loaf.

How to Do Challah Braiding For Beginners

Challah braid is one of the most beautiful and simple ways to make your bread appear more authentic. The term “braided bread” actually refers to a specific technique that involves wrapping dough in a spiral and then twisting it. Food photography does not always do this technique justice, but when you see how it’s done, you won’t want to mess it up yourself! This quick and easy method shared by Zomicks bakers of making challah is perfect for first-time braiders who are unsure about complicated techniques or who just want something easier. Challah braid takes less than 10 minutes to complete and requires very little skill or effort on the part of the braider. If you’ve been intimidated by your Jewish education or intimidated by regular old loaf bread, give Zomicks challah braiding a try. You will not be disappointed!

What is Challah Braiding?

The braiding process used in Orthodox Jewish communities for creating challah is called shawlinning. It’s a simple weaving method that requires specialized equipment and requires the braider to be very skillful. There are many variations of shawlinning, but the basic idea is to make a complete circle with the dough.

In truth, braiding is an advanced baking technique that does require some time and effort, but it is certainly not rocket science. It’s worth remembering that nobody has yet invented a bread braiding machine. This means that all challahs in bakeries around the world are braided by hand.

How to Do Challah Dough

This is a really simple technique that can be used by anyone with an interest in making bread. All you need to do is make a dough ball, put it in a warm, floursy place to rise, and then unwrap it and twist it. Once the dough has been twisted, you can either refrigerate it for 6-10 hours or leave it at room temperature for about 2 hours. (Before you leave it, cover the dough with a moist kitchen towel so that it doesn’t dry out.) Once you have the dough twisted, you can either do it by hand or use a standing mixing machine. By mixing by hand, you’ll get a much neater and smoother final product. If you’re using a standing mixer, turn it on low speed and gradually increase the speed as you bring the dough together until it comes together. A properly sized standing mixer will help you make this process a lot easier. Once the dough has been combined, turn it out onto a lightly floured surface and knead it a few times to make it smooth and soft. Wrap the dough in a plastic bag and let it rest for 30 minutes before proceeding with the assembly process.

Where to Buy Challah Braided Bread

In addition to the world’s best challah, at Zomicks kosher bakery you can also find bagels, bread, rolls and all sorts of sweets and pastries. Proud to produce traditional and handmade breads using special baking techniques, at Zomicks Bakery, we offer variety range of bakery services like handmade breads, rolls both sweet and savoury, traditional challahs, filled sandwiches, pastries, cakes and well-known real bagels – plain or stuffed with a tasty fresh fillings.

The Bottom Line

Challah braid is a beautiful, easy, and quick way to make your bread look more authentic and fresh. Whether you’re a first-time braider or a seasoned pro, there is sure to be something in this article that will help you make the perfect challah. If you’ve been intimidated by your Jewish education or intimidated by regular old loaf bread, give challah braiding a try. You will not be disappointed!

Zomick’s Healthy Twist on Traditional Challah

Challah is one of the central iconic Jewish foods served on Shabbat, Jewish holidays, and celebrations, such as at weddings or Bar Mitzvahs. The classic Challah recipe consists of eggs, flour, water, yeast, sugar/honey, and salt. Challah bread is rich in flavor and has the most tender, moist texture. It is traditionally braided and before it’s baked, it’s common to bathe it in an egg wash and sprinkle it with poppy seeds, rolled oats, or sesame seeds. This bread may have raisins and can be sweet or savory. It’s sweet, but also a bit salty.  It’s soft and light and wonderful.  Challah bread is wonderful dipped in soups, stews and even chili.  If you have any leftover tomorrow it makes the best French toast you’ve ever eaten. Challah is definitely delicious, but if you’re trying to eat healthy it’s not really on the meal plan. Here is Zomick’s healthy twist on traditional challah.

Kosher Symbols Explained

 

 

Meaning of The Kosher Labels and Symbols

The best known kosher symbol on food packages in North America is OU (designated by a U inside a circle, or O). It indicates that the product was certified as kosher by the Orthodox Union.

The cRc symbol comes from the Chicago Rabbinical Council. The symbol KSA stands for Kosher Supervision of America, and the list goes on.

Kosher products always specify whether or not they are meat (also known as fleishig ), dairy (also known as milchigor chalavi) or pareve (containing neither meat nor dairy). This is because kosher laws require keeping meat and dairy separate.

Foods for Passover also get their own certification and are labeled as “kosher for Passover” or “kasher l’Pesach.” Sometimes the label is written on Hebrew.

We went to Zomick’s, a Kosher Bakery located in New York, in order to find out more information about kosher food certification labels. From Zomick’s point out that when shopping for kosher products, it is important to remember that just because some items produced by a company are kosher does not mean all of the company’s products are kosher.

Zomick’s Challah – Kugel

Kugel can be both a side dish and a dessert. As a side dish, it is made from casserole of potatoes, eggs, and onions. As a desert, it is usually made with noodles, various fruits, and nuts in an egg-based pudding. When made with noodles, it is also called lokshen kugel. Below is Zomick’s challah recipe for noodle kugel.

Ingredients:

• Half a cup chopped apples
• Half a tablespoon cinnamon
• 3 eggs
• 1/4 cup sugar
• 1/4 cup almonds
• 1/4 cup raisins
• 1/2 lb. wide noodles
• 1/4 cup melted margarine or butter

This is one of Zomick’s original recipes. Along with the Zomick’s Challah bread, this recipe is probably the most authentic, which means it hasn’t changed over the years. To begin the preparation first beat the eggs thoroughly in a large mixing bowl. Then add the butter, sugar, and cinnamon, and beat everything together until blended. Cook the noodles in a separate pan and wash them in cold water. Try not to drain them too much. Put the noodles into the egg mixture and stir until they are coated with the mixture. Allow them to sit in the refrigerator for at least 15-30 minutes so that the noodles can absorb the egg mixture. Then stir again.

Put about half of the mixture into a casserole dish. Next throw in the raisins, almonds, and apples. Put the remaining egg-noodle mixture on top of that. Bake at 350 degrees for about 30-45 minutes, or until the egg part is firm and the noodles on top are nice and crispy. This dish can be served either hot or cold. Form more of Zomick’s challah bread and other mouthwatering recipes, follow Zomick’s on Facebook.

Kosher Dietary Rules and Regulations

When we hear the word “kosher” we may thing of strict rules and religious regulations. In order to find out the exactly definition of this word, we went to the bakery Zomick’s and spoke with the kosher food experts.

We find out that this word origins from the word “Kashrus”, which on Hebrew means “suitable” and ‘pure’.

‘Kashrus’ laws include a comprehensive legislation concerning permitted and forbidden foods.

Experts from Zomick’s have explained to us each aspect of these dietary rules, and we will share that information in addition.

Meat and its derivatives

Zomick’s experts share that, according to the Kosher diet rules, meat must comply with certain rules.

The only types that may be eaten are cattle and game that have “cloven hooves” and “chew the cud.” This category of animals includes animals as bulls, cows, sheep, lambs, goats, veal, and springbok. The animal may not be eaten if it fulfills only one of these conditions. An example for this is the pig, which has split hooves but does not chew the cud, or the camel, which chews the cud, but does not have split hooves.

Since the Torah laws prohibit causing any pain to animals, a kosher animal, in order to be eaten, must be slaughtered by a “Schochet,” a ritual slaughterer. From Zomick’s point out that the slaughtering has to be done in such a way that the death occurs almost instantaneously, without causing suffering to the animal.

After the slaughtering of the animal, a process of “treibering” or removing certain forbidden fats and veins is done by a Kosher Supervisor and his team.

After the treiberering, the meat has to be soaked in a bath for a half hour in room temperature water. The soaked meat has to be placed on special salting tables to be salted with coarse salt on both sides for one hour, in order to draw out the blood.

 

Fowl/Poultry and their derivatives

From Zomick’s warn that, according to the Kosher laws, some birds such as eagle, owl, swan, pelican, vulture, and stork, may not be eaten, as well as their brood and clutch of eggs.

These laws dictate that only birds that are considered kosher should be eaten, including goose, duck, chicken, and turkey, may be eaten.

 

Dairy Products and their derivatives

As Zomick’s experts further explain, milk products, in order to be considered kosher, may derive from kosher animals. The milk of impure cattle and game, such as donkey milk is strictly prohibited. In addition, kosher dairy products may not contain non-kosher additives and they may not include meat products or derivatives. An example for this is the case that many types of cheese are manufactured with animal fats.

Moreover, the kosher Challah bread recipe may not contain milk.

 

The prohibition of combining meat and milk 

The rabbi Moshe Altman from Zomick’s share with a us the fact that the milk and meat should not be mixed together, Even, they may not be served on the same table and may not be eaten at the same time with the same utensils. In the observant Jewish households, the utensils are separated and labeled as “fleishig” (meat) and “milchig” (dairy). After meat meals, one must wait one, three, or six hours – depending on one’s custom – before eating dairy. After dairy consumption, no interval is required before meat may be eaten.

As the rabbi from Zomick’s further explains, this rule is derived from the Torah: “You may not cook a young animal in the milk of its mother” (Ex.23:19).

 

Eggs

“The only eggs that may be eaten are those from kosher birds,” says the Zomick’s rabbi, “the eggs should not contain blood, therefore each egg must be individually examined”.

Note: The Zomick’s Egg Challah Rolls contain examined kosher eggs.

Fish

When it comes to fish, the only fish that may be eaten is fish with fins and scales, for instance, tuna, salmon, and herring. Shellfish such as shrimps, crabs, mussels, and lobsters are forbidden.

 

Fruits, vegetables, cereals

From Zomick’s share with us that all products that grow in the soil or on plants, bushes, or trees are kosher. But, insects and animals with many legs or very short legs are not kosher. So, the vegetables, fruits and other products have been infected by these insects or animals, should be checked. Some vegetables that are prone to insect infection, such as cauliflower, must be carefully examined.

One may not sow two kinds of seeds on a field or in a vineyard. (Lev.19:19/ Dtn.22:19). This rule applies specifically to the planting and sowing of vegetables, fruits and grains and to the hybridization of different species.

Furthermore, fruits from trees planted within the past three years may not be eaten.

When it comes to new grain, biblically, no new grain may be eaten, or bread baked from it, before one brings an “omer” of the first fruits of the harvest on the second day of Passover (Lev.23:14).

Kosher Wine

From the kosher bakery, Zomick’s (see their products on Instacard), have also explained to us the laws that apply to the process of making wine. No gelatin, casein, and bull blood are admitted in the kosher wine-making process. That means, only the bacteria or kosher enzymes from the bowl may be used for fermentation.

All devices and utensils used for the harvest or the processing of the grapes must be cleansed under supervision. Bottles may not be filled multiple times.

Another important thing that is worth mentioning, which we find out at Zomick’s, is that , all processing steps must be implemented in agreement with the requirements of “Halacha” (Jewish Religious Law). That applies the rule that in the vineyard no other plants may be cross-bred with the grapes (because of the prohibition of hybridization).

 

Beverages

All grape or grape-based beverages may only be drunk if the grapes come from a kosher winery, prepared under strict Rabbinical Supervision.

 

At least, from Zomick’s share in their post on Patch that, in order to assure consumers that appropriately processed foods can be bought with confidence, the process was followed by an increasing number of newly formed kosher certification organizations.

A Holy Kosher Diet from God

The term kosher is based on the Hebrew word Kashrut, which means: appropriate or right.

For the Jewish people, the term kosher is a fundamental part of their culture. But what does this term mean?  In an interview for our blog, the owner of the Zomick’s Bakery introduced to us the kosher world.

The first was to find the meaning of the word kosher. According to Mr. Zomick’s, this term is based on the Hebrew word Kashrut, which is a word referred to “what should be” because it comes from the law dictated by God, the Torah (the law of God ). This is reflected in all areas of the human being. Today, when we hear the word kosher, we associate it with the kosher food laws.

“This feeding system based on the law of God, allows us to understand the natural cycles of the harvest, the season of closure and all the natural processes of feeding; This is linked to the religious tradition that seeks a benefit in health, based on the vision of a principle of health rooted in the Torah,” said the owner of Zomick’s Bakery.

Within these standards, the classification of foods is very basic. Foods are divided into meat, dairy and neutral foods. Dairy products and meat products must come from mammals and should not be eaten together. Domestically, in the kosher lifestyle it is natural that at the time of preparing the meal there should be a very marked separation between the types of food, for example, dairy and meat products cannot be consumed together.

For Mr. Zomick’s, who has an extended portfolio of kosher baked goods, the term kosher does not refer to a specific type of food, but is a food revision system in accordance to the Jewish ritual and whose meaning is determined by a set of religious criteria prescribed in the Torah. The aim of these laws is to establish a regime that benefits the body and the soul, in order to achieve both physical and mental balance.

The wisdom of the people

When analyzing kosher origins, Mr. Zomick’s explained that throughout the history of humanity in all cultures, food, laws and religion have always been united. But, the Jews respect this aspect the most. They were governed by this law of food for more than three thousand years.

This law is based on what is written in the Old Testament. For example, within these biblical passages, in the section of Leviticus, it is forbidden to consume blood, because the sacrifices were linked to primitive religious rites.

Even another Old Testament law dictates that you can only eat meat that is not bleeding, and that is from ruminant hoofed animals. Therefore, to comply with these rules, the Jewish people had to use salification, in addition to following a ritual of sacrifice in a direct cut, in which the animal has a sudden and unexpected death, so that it suffers as little as possible. This will prevent the generation of any type of chemical discharge in their organs.

Only fish that have fins and scales can be consumed within these food laws, as long as they comply with the natural feeding process. Birds, like any type of animal, do not have to be predators and must comply with the food chain.

Kosher in daily life

Many years ago, most of the food products were made in the kitchen or in a small factory in the community, which reduced their production. The products were handmade, so they sought the least contact with mans hands, for that reason it was relatively easy to know if the product is kosher.

But today, industrialization, transcontinental shipments and mass production have created a situation in which most products are processed, cooked, canned or packaged commercially in their countries of origin.

The easiest way to identify a kosher product according to Zomick’s bakery experts, who have been working for there since Zomick’s bakery early beginings, is from the label, in which a kosher “K” is marked and certified by a rabbi, with his name and signature; or by an elongated “U” enclosed in a circle, which means Orthodox Union, made up of rabbis, who are in charge of ensuring that Jews comply with the law of God.

Thus the Jews can comply with the rigorous feeding system based on the law of God, but what is sought primarily is a health benefit, before a vision of a principle of healing rooted in the Torah. In this way we can say that the Jews eat as God intended, said the Zomick’s chief baker, who is working for the bakery since its opening.

 

Zomick’s Bakery – The Beginning

The Zomick’s story begins in the year 1966 in New York, where our grandfather Avraham Poorten, an immigrant from Germany, opened his own kosher bakery at the corner of Inip Drive in Inwood. We didn’t know we had a lust for baking in our blood until very recently when we found a picture of grandpa Avraham standing proudly in front of his bakery.

So it could have been either fate or genetics that led us into the baking business back in 1963. At that time Catherine was a UC Berkeley graduate who had also earned a culinary arts degree. David (Catherine’s husband) had also graduated from Berkeley with a degree in economics and brother John, equipped with a Berkeley MBA, joined the business after bailing out of the corporate world. Catherine, David, and John shared a common passion for baking great kosher bread and pastries. To save money, they lived together in a small Berkeley flat and in 1966, Zomick’s opened its doors in a 200-square-foot bakery in New York.

All You Need to Know About Cookies

The cutest coziest and probably the most famous kosher bakery in New York City, Zomick’s kosher bakery in this occasion brings together all lovers of sweets, with a rich base of recipes and tips for preparing cookies. For all their old and new followers Zomick’s has featured in a new light, with many new features, tips and recipes from experts and famous pastry chefs. And the most important feature of course is that you can also enjoy preparing these mouth-watering desserts.

With a handful of new features Zomick’s challah recipes will cheer you up. An extra feature for all sweet and cookie lovers is that now they’ll be able to more easily participate in the menu creation of their favorite Zomick’s kosher bakery. With more than 1,000 recipes that contain different sections, starting from the sweet and adorable cakes, pies and cookies, to the full course meals, and all this with detailed instructions for making your favorite or try a new recipes, even those less experienced can quickly become skilled bakers.

You can search the recipes by type, the time needed for preparation, the complexity or the occasion for which it is intended. Along with the ingredients that you need for the preparation, the recipes include step-by-step instructions of the making process.  Everybody is welcomed to share their comments and opinions. In case you get stuck in the preparation, or you find yourself in a dilemma like how to make the perfect pudding, you can easily type your question to Zomick’s community pastry experts.

You can expect a number of other recipes and practical tips as well. Sweet workshops, cooking shows and other irresistible surprises that Zomick’s kosher bakery has prepared for you. These desserts as well as the other delicious products like the world famous Zomick’s challah bread are original and have been passed for at least six generations. Some of the tips include which cakes or desserts best suit an occasion, a special holiday or what is the best treat for a kid’s birthday. Always thinking about their loyal customers, they are already planning a new set of surprises that will make cooking easier and more fun.

Zomick’s Kosher: The Magic of Baking Bread

Inwood NYC County, partnered with one of NYC’s oldest and best known bakeries, Zomick’s kosher bakery, has ventured on a journey to find the most skilled housewife in baking challah bread. Participants of this event are freed of charge, as Zomick’s bakery has generously donated all of the tools and ingredients necessary for baking challah.

Challah baking by definition is a meaningful activity, and the opportunity to share this experience with other people who view it the same way is a true blessing. Jewish women from the entire NYC County are going to bake beliefs into breads, while creating memories.  The women attending the inaugural event will not only learn the art of making challah, but the religious significance and beauty of the experience behind this ancient tradition. The tradition, or mitzvah, of making challah is imbued with spiritual meaning in the Jewish faith, especially for women.

Popular believe has it that when a woman mixes the ingredients together, she will pray for the health and safety of her family and others. The kneading of the dough and the recitation of the blessing are considered propitious times for prayer. In addition, it is believed that it is a segulah, or good omen, that more women gather together to bake challah for someone who is ill. This extra spiritual aspect may be the impetus for some who have taken up the task of baking it.

Making challah is a lovely tradition, regardless wherever you are and wherever you come from. It is a very spiritual experience that brings us closer to our faith. Zomick’s challah bread has been part of their tradition for over a century, passed on from one generation to another. Today this prestige bakery makes probably one of the most unique challah shapes for their customers, always motivated by the history of the recipe.

Challah bread is often a staple during Hanukkah and other Jewish holidays when Jewish families everywhere break bread with two loaves on Shabbat. The Sabbath is a joyous holy day when ordinary experiences become sublime because of the special aura created by Shabbat.

Zomick’s Bakery: Latkes

Celebrate Hanukkah with these incredibly tasty latkes, made after an original Zomick’s kosher bakery recipe. As the holidays are approaching, now is the perfect time to try one of Zomick’s challah recipes. These latkes are golden, crunchy, and very, very delicious.

Ingredients:

• 1 pound russet potatoes
• 1 pound sweet potatoes
• 1 egg
• 2 tablespoons matzo meal
• 1 teaspoon thyme
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 3 teaspoons kosher salt
• pepper
• 2 tablespoons brown sugar
• ½ cup finely chopped walnuts

For starters grate the potatoes using a grater or a food processor. Place the potatoes in a bowl and drain them nicely. Next, mash the shredded potatoes using a large spoon, in order to remove as much liquid as possible. In a medium sized mixing bowl, blend together potatoes, egg, matzo meal, thyme, onion powder, garlic powder, kosher salt, pepper, brown sugar and walnuts. Measure about ¼ cup of the potato mixture and squeeze out the excess liquid. Press into a half inch thick round and place in the oil. Fry until it gets a golden brown color, repeatedly turning them over, all the way through cooking. Drain them nicely on paper towels.

Pasta with zucchini sauce

Ingredients:

• 2 small zucchini
• 1 onion
• 1 garlic gloves
• 200 ml boiled chicken soup
• 2 tablespoons sour cream
• spices oregano, majoran, parsley

This is perfect recipe for real refreshing summer lunch.

If you have zucchini in your kitchen and left chicken soup and you don’t know what to do with them here is a brilliant idea for tasty, healthy and quick recipe for preparing pasta with zucchini sauce. The combination of zucchini with chicken soup will turn the boring pasta dish into one fresh summer meal perfect for lunch or either for early dinner.

Method of preparation:

The method of preparation of this pasta dish is very simple; here are the steps you need to follow:

1. Cook the pasta that you’ve chosen as usual, according to the instructions on the package.
2. Preparing the zucchini sauce:

– In pan with preheated olive oil fry the olive chopped into small pieces and the garlic glove, fry for a while and add the zucchini cut into small cubes.

Decrease the temperature of the stove and leave the onion, garlic and zucchini stay in the pan until they are nice softened and their flavors well combined. Add the soup and spices of your choice, you don’t need to add salt because the soup itself has enough amount of salt, or if you want to be more salty add just a little bit of salt.  Boil the soup along with the onion and garlic for about 5 minutes. It’s important the soup not to be drained completely, i.e. the mixture should remain moist. At the end add sour cream and mix it in the mixture with wooden spoon. Stir until the sour cream is completely incorporated in the mixture. Now the sauce is ready.

1. Add the prepared sauce in the cooked pasta which is completely drained and little cooled. You can mix the sauce thoroughly in the pasta or if you want you can just add it over the pasta and lave it as it is.

You can decorate the dish with some mint leaves, fresh basil or other fresh herbs.

If you want you can grind cheese but it is not essential because the pasta is enough delicious  as it is in the original recipe.

If you are pasta lover you can find more recipes on our profile on Angel.co.

I hope that you’ll find what you really need. Enjoy!

Terrine with cheese and spinach

If you want to try new things, then this is the recipe for you. It is simple for making, and can be used as side dish or main dish. It is perfect with cup of hot milk.

Time for preparation: 5 minutes

Time for cooking: 45 minutes

Total time: 50 minutes

Ingredients:

• 60 g butter
• 100 g spinach
• 2 tablespoons of fresh mint leaves
• 500 g cheese
• 6 eggs
• 4 egg yolks
• 65 g flour
• 60 g grated Parmesan
• Little nutmeg
• Salt and pepper (to taste)

Method of preparation:

1. Place the baking dish in refrigerator to cool.
2. Preheat the oven to 180°C.
3. In bigger bowl melt the butter over medium heat and add the chopped spinach leaves and mint leaves, fry for a while just until softened and set the mixture aside to cool.
4.  Stir the cheese with egg yolks and whites until you get nice soft mixture. Add the flour, parmesan cheese and nutmeg and again stir well.
5.  Add the butter with spinach and mint leaves and spice with salt and black pepper. Mix well. Grease the baking pan with butter.
6. Pour the mixture into baking pan and cover with aluminum foil and bake for about 30 minutes. After 30 minutes remove the foil and bake for another 15 minutes, insert a toothpick to check if it is baked. The toothpick shout come out clean.
7. Remove the pan out of the oven and set it aside to cool. Before removing the terrine out of the pan, leave the pan to stay in little hot water and pass with knife around the edges of the pan. Take the terrine out of the pan and leave it to cool completely before cutting and serving.

This terrine is perfect for breakfast or lunch; it can also be eaten as a snack for more than once in a day. If you are cheese lover you’ll make this terrine more than once. I found this recipe to be one of the most interesting ones provided by Zomicks.

 

Raspberry chocolate cake

This warm, soft and gooey mini raspberry chocolate cake is perfect for that ubiquitous chocolate fix. A good-quality plain chocolate is necessary for the success of this cakes.

This is the best, the easiest and the most versatile raspberry chocolate cake I have ever found.

This is a lovley traditional raspberry cake that I make all the time and which tastes fabulous.

This cake is so simple to make, it is a classic fudgy cake. Gorgeous texture. It is ideal for the kids, or a bit of chocolate love.

This is such an easy raspberry cake to make and always gets it is now my signature dish. Everybody that likes chocolate cake, will love this one. I have to make one for every social occasion that we go to, and it is eaten very Fast!!!!

Ingredients:

Serves: 4

• 155 g  butter
• 1 (100 g) bar good-quality plain chocolate
• 5 eggs
• 2 egg yolks
• 7 tablespoons sugar
• 10 teaspoons plain flour
• 300 g raspberries

Method of preparation:

Time for preparing: 20 minutes

Time for cooking: 8 minutes

Total time: 28 minutes

1. Preheat the oven to 180°C. Butter and flour 3 ramekins.
2. In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.
3. Use a electric mixer to beat the egg yolks and sugar together until light coloured and thick.
4. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined. Blend 80% of the raspberries with electric mixer and leave the rest for decorating the cake.
5. Divide the mixture for raspberry chocolate cake between the 3 ramekins and bake for 10 to 15 minutes. You don’t have to wait for the cake to cool. Serve immediately with fresh whipped cream, if desired.

To make things even more interesting, we have a sweet surprise for you if you go to Zomick’s Bakery on our LinkedIn profile.

Speedy cake recipe

Ingredients:

For the crust:

• 250 gr. honey
• 200 gr. sugar
• 400 gr. flour
• 1 teaspoon baking soda
• 250 oz. Beer

Filling:

• 300 gr. cooked ground wheat
• 350 gr. crushed nuts
• 350 gr. sugar
• 300 oz. water
• 2 sachets vanilla
• 1 teaspoon nutmeg

Instructions:

• Mix the flour, sugar, honey, baking soda along with the beer using wooden spoon – you’ll get unusual dough which will be easy for pouring into the pan previously covered with baking paper. Flatten with spatula and put it in preheated oven at 200°C for 20 minutes, be careful not to overcook it.  Leave the crust to cool and cut it into 3 or 4 rectangular pieces.

Preparing the Filling 

• Cook the wheat, drain it well and grind it to a machine for grinding meat. Put the sugar in pot with boiling water, leave it to boil until it dissolves completely, add the grinded wheat and continue cooking for a short time, in the end add the vanilla sugar, chopped walnuts, nutmeg, you can also add spices of your choice.
• Smear the crusts with the filling while it is still warm, arrange the crusts one over another. Sprinkle with grinded walnuts.
• This cake should stay overnight before serving.

Note: You can make this cake in any shape you want.

• If you have more filling the crusts shouldn’t be too thick. In the original recipe the amount of wheat is 150 gr I added more than that and the next time I will add even more. You can add any spice you want in the wheat, it all depends of your taste and creativity.

 

Off Topic: I think that Zomick’s Bakery has a nice profile on Behance, and that there are many interesting galleries/projects to visit there. So if you are a little bit into photography, be sure to check out this interesting profile. Cheers!

Special bagels with seeds

If you love Bagels, you have to try this easy Bagel recipe from Zomick’s, which enlists the help of your bread machine! You can use poppy seeds for the topping, or try sesame seeds. You can also leave them plain. These freeze well after they’ve cooled completely.

Instructions for preparing:

Time for preparation: 50 minutes

Extra time: 1 hour 30 minutes for rising

Ready in: 2 hours 40 minutes

Ingredients:

• 600 ml lukewarm water
• 2 sachets dried active baking yeast
• 3 tablespoons brown sugar
• 2 tablespoons vegetable oil
• 1 1/2 kg white flour
• 2 tablespoons kosher salt
• 2 tablespoons caster sugar
• 4 tablespoons poppy seeds

Instructions:

Step 1: In large bowl, sprinkle yeast over warm water to soften; stir to dissolve. Add 3 tablespoons brown granulated sugar, oil, 900 g of flour and 1 tablespoon salt. Mix thoroughly until the dough forms up and leaves the sides of the bowl.

Step 2: Turn dough out on floured working surface and knead bagel dough which should be pretty stiff. Knead until smooth and elastic, for about 15-20 minutes.

Step 3: Shape the bagel dough into a ball, put it in a large oiled pan. Cover the prepared dough and let rise until a pressure made with your finger remains and does not sink into the dough (for about an hour).

Set down on flourished working surface dough and cut into thirds, and roll each piece into a rope. Evenly place the bagels on 3 lightly oiled baking trays. Cover and let stand until bagels are puffy, for about 30 minutes.

While bagels are rising, fill a 5 liter saucepan 1/2 full with cold water; add 2 tablespoons sugar and bring to boil. When ready to cook drop 3 or 4 bagels at a time into the boiling water and wait until they rise to the top. Cook for a total of 2 minutes, turning once.

Lift each bagel out with a spoon. Drain the boiled bagels momentarily. Turn them into a dish with poppy seeds, if desired. Evenly space bagels on 3 nonstick or very lightly oiled baking trays.

Bake the bagels with steam in a preheated 300°C oven for about 20 minutes or until well-browned. Turn bagels over when the tops begin to brown, and continue baking until you run out of dough.
Extra: Toppings…

Instead of poppy seeds, you can use sesame seeds, coarse sea salt, or combination of some of these seeds or no topping at all!

 

Zomick’s invites you to its Twitter profile. You can follow, share, retweet infinitely and spend your time there… A shortlink is located in the beginning of this recipe

Rye Crackers recipe

I once tried these little troublemakers and immediately liked them.

These rye crackers are a great alternative to the ready-made cracker snacks you can buy in the supermarket. Rye crackers are packed up in separated bags with cheddar, lettuce and tomato. Simply assemble when you’re ready for lunch or a snack.

These rye crackers are not only wholesome and nutritious; they are also high in fiber and taste fantastic. Feel free to experiment with different seasonings. They are perfect when served with a selection of cheeses.

This recipe shows you how to turn ordinary crackers, into a delectable party snack. Crackers are coated in a spice mixture. Serve as a snack or with chili con carne. These cheap and easy to make crackers are great to eat with homemade dips, pate and hummus.

Ingredients:

• 100 grams flour
• 100 grams rye flour
• 60 grams sesame seeds
• 60 grams grated parmesan cheese
• 80 ml milk
• 60 ml cooking oil
• 1 teaspoon baking powder
• 1 teaspoon kosher salt

Method of preparation:

Step 1: Preparing the dough. Mix the flour with baking powder and salt. Add the rest ingredients for the dough and knead compact dough. Wrap the prepared dough in transparent foil and leave it in refrigerator for at least 30 minutes.

Step 2: Forming rectangular shape. Divide dough in two equal parts and shape each one in rectangular shape. Again, wrap it in transparent foil and leave it in refrigerator to indurate.

Step 3: Cutting the dough. When dough is indurate enough cut it into slices, the slices should not be too thick.

Step 4: Baking the crackers. Cover baking pan with paper, dispose the crackers and bake them at 180°C for about 10 to 12 minutes.

Step 5: When the crackers are baked, transfer them in bowl with cover. Although they  may seem firm they will become softer and tastier.  Enjoy!

Step 6: It’s that time again… We need you to visit http://www.crunchbase.com/company/zomicks-kosher-bakery and like this bakery. Thank you!

Chicken with rice and peas

Today we have something extra nice prepared for you… Well it’s a chicken. That is a surprise, we know. But it is very delicious and that is why we wanted to share it with you.
It is a really fast and delicious recipe, don’t worry. We know that it isn’t exactly kosher, but it will make your day shinier 🙂

When we talk about favorite meals chicken with rice is always high on the list. What gives this meal special taste is the perfect combination of flavors. I prefer to make it for Sunday lunch when all family members are gathered at home. You can make this meal when you want lunch with meat but without additional fat of dairy products.

Ingredients:

• 300 g chicken meat
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 tablespoons olive oil
• 1 onion
• 1 cup broth
• ½ cup rice
• 1 cup peas
• 1 red pepper
• ½ teaspoon turmeric
• ½ teaspoon oregano

Preparation:

• Salt the chicken meat, add black pepper, and smear with olive oil. Bake for a while until meat crimson.
• In the same pan where you baked the meat, add chopped onion, red pepper, rice and pea; spice with oregano or other spices of your choice.
• Add soup and cook for about 10 minutes stirring from time to time. Preheat the oven to 170°C.
• Bake 25 minutes.

Helpful hints:

• To rapidly defrost the peas, empty them into a strainer and run under high temp water for 1 moment
•  

  Make sure to wash any cutting sheets or blades that have interacted with crude chicken (and bear in mind your hands, as well!)

•  

  We like salt, so after you’ve made this formula, make sure to check the flavoring. so that it is to your enjoying

Tools needed:

• Pot with a fitting lid, spoons, cups, knifes, cutting board/surfaces & a wooden spoon

Additional Information:

• Visit http://www.yellowpages.com/inwood-ny/mip/zomicks-bakery-459454856
• Visit http://www.linkedin.com/in/zomicksbakery

 

Whole wheat bread with pumpkin seeds

This isn’t Halloween, but it is spring time and we are ready to open ourselves up for more fruity and alternative recipes. For your enjoyment today’s recipe is a whole wheat bread spiced up with some pumpkin seeds. These seeds are delicious on their own, so you can imagine what kind of delicious range of tastes would they bring if they are to be put inside a whole wheat bread. Breadilicious! Here is a sample picture shown below, and the recipe as it follows.

 

Ingredients

• 250 g whole wheat flour
• 250g rye flour
• 25 g yeast
• 1, 5 dl milk
• Lukewarm water
• 1/2 teaspoon salt
• 100 g butter
• 2 tablespoons pumpkin seed oil
• 1 egg yolk
• Pinch of ground anise and cardamom
• 150 g pumpkin seed
• Pumpkin seeds for sprinkling

Preparation:

Step 1: Dissolve the fresh yeast in lukewarm milk and add a little flour; leave the mixture on warm place.

Step 2: In a bowl stir the two types of flour, add the prepared yeast, pumpkin seeds oil, oil, egg, salt, cardamom, anise and lukewarm water.

Step 3: Knead dough, cover it and leave it to rest for about 30 minutes.

Step 4: Preheat the oven to 200°C. In the risen dough add the pumpkin seeds and re-knead the dough. Place the dough in rectangular mold covered with baking paper.

Step 5: Sprinkle pumpkin seeds over the surface of the bread. Leave the dough for another 20 minutes.

Step 6: Bake the bread in preheated oven for about 45 minutes. Remove the baked bread from the mold when is completely cooled.

Leave the bread aside for another 2 hours before serving.

 

If you are interested in wheat and other breads, then you should visit our Zomick’s Youtube Channel or if you liked this recipe go to http://www.yelp.com/biz/zomicks-bakery-cedarhurst and give us a positive 5 star review. We would appreciate it. Thank you in advance!

Vanilla Challah Recipe

Before you continue with this recipe, click here for more recipes like that one below.

Ingredients:

• 600 g flour
• 200 ml milk
• 100 ml water
• 100 ml cooking oil
• 2 sachets vanilla sugar
• 1 yeast
• 120 g sugar
• Little cinnamon
• 1 tablespoon salt
• 1 egg
• 3 teaspoons sugar

Preparation:

1. In lukewarm milk add the yeast, and leave it to grow.
2. In the mixture of milk and yeast add the flour, sugar, salt, egg and oil.
3. Knead dough from these ingredients and cover it with kitchen towel until it doubles in size.
4. Divide the prepared dough into two parts.
5. Cut pieces with a width of 4 cm and with rolling the dough between your fingers form a spiral, or make a braid; you can shape it in any form you want.
6. Prepare egg wash of 1 egg and smear the bread with it.
7. Sprinkle the bread with vanilla sugar or sugar and cinnamon.
8. Leave it to rest for about 15 minutes and bake at 200C until the bread receives nice blush color.

Chocolate cake with hazelnuts and olive oil

Here is an alternative recipe for you today. We know that you know a ton of recipes that give you instructions on how to make a chocolate cake with hazelnuts. But, today we’ve added an extra ingredient to the compartment … chemical X… no, seriously it’s olive oil. This way the cakes spices up in an unusual way, and we dare you to try it on.

Ingredients:

• 250 g butter
• 200 g brown sugar
• 250 g whole wheat flour
• 200 g hazelnuts
• 5 tablespoons mashed apples
• 5 tablespoons olive oil
• 50 g cocoa
• 5 eggs
• 1/2 teaspoon ground cinnamon
• 1 package vanilla sugar
• 1 packet baking powder
• 50 g coarsely chopped hazelnuts (for sprinkling the cake)

Preparation:

1.  Preheat the oven to 175 ° C.
2. With mixer mix the butter with addition of sugar and vanilla sugar until the mixture becomes foamy. Gradually add the eggs one by one in the mixer.
3. Add in a row flour, hazelnuts, apple puree, olive oil, cocoa, cinnamon and baking powder.
4. Coat with butter and sprinkle with flour the baking sheet.
5. Bake the dough for about 30-45 minutes and check with a toothpick if the cake is done. Remove the cake from the oven and leave it to cool completely. Slice the cake into squares and serve with whipped cream or ice cream.

For more alternative recipes, for recipes that you haven’t heard before, or simply for ingredient’s that you never thought that would work in a recipe… Visit http://zomicksbread.net/ or go to alternative recipe page on zomickschalahrecipe.com, which can be found right here.

Chocolate roll recipe

Ingredients:

Pastry

• 12 egg whites
• 12 tablespoons sugar
• 3 tablespoons cocoa
• 6 egg yolks
• 3 tablespoons flour

Filling

• 6 egg yolks
• 10 tablespoons sugar
• 150 g dark chocolate
• 1 cup milk
• 2 tablespoons density
• 200 ml whipping cream

Decoration

• Sugared almonds

Procedure:

Preparing the dough

1. Mix the egg whites with the sugar and beat until the mixture becomes stiff.
2. In the beaten egg whites, add the egg yolks and whisk briefly with electric mixer.
3. Mix the batter, add more flour and cocoa and mix everything gently.
4. Preheat the oven to 170 ° C.
5. In a baking tray lined with baking paper, pour the mixture to the batter and bake for about 25 minutes or until dough starts separating from the baking sheet.
6. Wrap the baked dough in a cloth sprinkled with sugar crystals and allow to cool to room temperature.

Prepare stuffing

1. Beat the egg yolks with the sugar and cook them in pairs.
2. While still steamed egg yolks, add a cup of milk and chocolate for cooking.
3. Stir cornstarch in a little milk and add it to the mixture and cook everything for another ten minutes, stirring constantly.
4. Remove mixture from heat and leave to cool to room temperature.
5. Add the most cream in the cooled mixture which you had prepared previously.
6. Unwrap the cooled dough, put the prepared stuffing and roll.

Decoration

1.  Decorate the top layer of rolls with the rest of the cream and the almonds.
2. Put on cooling the prepared chocolate roll at least 1 hour and serve with coffee.

Enjoy !!

 

Hold on to your hats ladies and gentlemen… We have more recipes for you:

• zomicks bread
• zomicks kosher bakery

On these links you can find some exquisite food recipes and some delicious breads. All you have to do is to click one of the webpages above.

Cake with nuts

Ingredients:

First bark

• 300 grams biscuits
• 1 oz orange juice
• 125 g powdered sugar
• 125 g star mixed with butter spreads

Second layer

• 300 g ground walnuts
• 1.5 oz milk
• 125 g star mixed with butter spreads
• 125 g powdered sugar

Filling

• 2 Vanilla pudding
• 0.5 l milk
• 200 g sugar
• 125 g star mixed with butter spreads

Instructions:

First bark

1. First mix the ingredients for the crust.

Second layer

1. Stir in the ground walnuts in 1.5 oz hot milk.
2. Spread with butter the flour mixture and add the milk and nuts.

Filling

1. Cook vanilla pudding in milk with sugar.
2. Cool the mixture and mix with 125 g butter spreads.
3. Upon first use distribute the mixture for another sheet.
4. On another sheet pour the mixture for the stuffing.
5. If you like, decorate the cake with ground walnuts.
6. Before serving leave the cake to cool.

 

For more cool recipes and delicious foods at offering visit one of many Zomick’s retailers – Park East Kosher.

Jang cubes

Biscuit:

• 3 eggs
• 80 g margarine
• 150 g sugar
• 3 tablespoons cocoa
• 1 baking powder
• 5 tablespoons milk
• 350 g flour

Cream:

• 3 flavors of chocolate pudding
• 60 g sugar
• 100 g butter
• Optionally a few drops of aroma

Appendix:

Biscuits:

• 20 g white chocolate

Instructions:

1. Using an electric mixer beat eggs with sugar and add margarine at room temperature.
2. Mix the baking powder with the flour and add the eggs .
3. Add cocoa and milk to the biscuit mixture, and mix well.
4. From a mixture of 4 roll thin crust and bake on the reverse sheet about 6 minutes at 180 ° C.

Cream:

1. Prepare the pudding according to instructions from the bag.
2. In the cooled pudding add ​​butter and add flavor according to your taste.

Stacking:

1. First brush the crust with cream and stack the biscuit whick is previously dipped in a little milk.
2. Over the biscuits brush the cream and cover with second crust.
3. Stack respectively until you have used the cream and sponge cake.
4. For coating the last crust of the cream add a cube of grated white chocolate.
5. Allow to cool and contract.

 

For some similar kosher recipes visit http://vimeo.com/80878692

Kosher bread’s new twist

Kosher bread’s with a new twist. Visit Allvoices.com

Parmesan and Potato Muffins for Shavuot

Before Shavuot, I tried out a recipe for potato muffins that my mother found in a local newspaper. Every now and again she shoves a recipe cutting at me to try out (she has a good eye…). So I decided to give these a go due to the fact that with we had nothing on the menu for dinner last night. As with all new kosher recipes I try for the first time, I  tend to be critical and I always  look to see how to improve them. But as my family was devouring them rapidly, I realized that this recipe works very well as is and as hard as I tried, I couldn’t find too much to change because the original recipe had everything needed to make such a sophisticate flavor an taste at the same time.

I always prefer the combination of fresh herbs that give the muffins flavor that is perfectly aromatic. You can add the herbs you prefer and those that are your favorite and you can increase the quantities as well, it all depends of the flavor you want to achieve. I tried to maintain a balance so the kids wouldn’t turn up their noses.

Serve these warm out of the oven in order to get the best results.

Ingredients:

• 2 medium sized potatoes peeled and cut into small 1cm cubes
• 2 finely diced large onions
• 4-5 crushed cloves of garlic
• 2-3 tablespoons olive oil
• About 2 tablespoons each of fresh chopped parsley and rosemary
• 4 beaten large eggs
• 250 grams sour cream (one container)
• 150 grams softened butter
• 200 grams grated Parmesan cheese
• 1¾ cups self raising flour
• 1 teaspoon salt

Instructions:

1. In salted water, boil the cubed potatoes until they become soft, drain and allow to cool down.
2. Saute the onions in the olive oil until just golden brown. Add the garlic and saute for about a minute. Remove the mixture from the heat.
3. Pre-heat the oven to 200°C
4. In a medium size bowl, combine the potatoes, onions, garlic and the rest of the ingredients.
5. Fill your muffin cups to ¾ full. They will not even out in the oven, so you can smooth them out if you are concerned about appearances.
6. 6. Bake for 20-25 minutes or until the muffins start getting golden brown on top.
7. Optional: Grate extra cheese and sprinkle it over the muffins as soon as they come out of the oven.
8. Serve the muffins while they are still warm. This amount of the recipe makes about 18-20 muffins.

 

For more great recipes contact Zomick’s.