Starters Bagel, Bialy, Or Challah

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starters POTATO LATKES (3) 7 choice of Horseradish Cream or Applesauce potato onion cakes served with your choice of horseradish cream and garnished with chives COLD SMOKED TROUT TARTARE 9 Cold smoked tartare served on thinly sliced cucumbers and radishes MATZO BALL SOUP 6 A classic chicken broth soup, hand made matzo balls, with a light dill flavored broth with carrots Bagel, Bialy, or Challah Bun NY LOX 9 Cured and cold smoked salmon with a cream cheese, capers, tomato, and red onion schmear PROSCIUTTO ITALIANO 8 Prosciutto, cream cheese, basil, garlic, and sun-dried tomato PROSCIUTTO GENOA 8 Pesto, roasted red bell peppers, prosciutto, and shaved Parmesan cheese CAMPANIA 7 A hand whipped basil cream cheese, tomato chutney, and a balsamic glaze SMOKED TROUT SALAD 9 Smoked trout salad, garnished with dill and radish SMOKED TROUT SCHMEAR 9 Slightly spicy cold smoked Norwegian trout salad, capers, and lemon ALL PRODUCE PURCHASED FROM SUNRISE PRODUCE IN JUNCTION WITH LOCAL FARMS SANDWICHES NY style: 12 oz Add $3.50 or City Slicker: 8 oz NY EGG SALAD 8 NY style egg salad served on NY Rye bread NY PASTRAMI ON RYE 12.50 Turkey or Beef Pastrami Rye bread, with deli mustard, and piled high with juicy pastrami Add Swiss $0.50 NY CORNED BEEF REUBEN 13 Rye bread, with Russian dressing, sauerkraut, Swiss cheese, and piled high with corned beef THE NEW YORKER 13 Rye bread with turkey Pastrami and beef Pastrami with Swiss cheese, deli mustard, horseradish cream, and a sweet onion jam FRANKFURTER 8 Natural casing all beef NY dog on a bun with sauerkraut, grilled onions, and spicy brown mustard add 4 oz. of protein to sandwiches for $3.50 NY KETTLE CHIPS 2.50 Sea Salt Original, Sea Salt & Vinegar, and Jalapeño Cheddar NY STYLE CHEESECAKE 5 NY style creamy cheesecake NY STYLE HALF SOUR PICKLES 2.50 A staple in every NY Deli DR. BROWN’S™ SODA 3.25 A classic beverage in NY delis. Available in Cel-Ray (similar to ginger ale), Black Cherry, and Cream Soda www.ariellasnydeli.com.

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FE a Hebrew Letter [N -S] : FE FEH PE
Yiddish/Hebrew Words Acceptable in SCRABBLE® Compiled 2003 (Sam Orbaum), updated March 2006/January 2009 (Tim Bottorff) and March 2016 (David Spolter) A ABBA /S AGORA/ AGOROT/H /S ALLELUIA /S AGGADA/AGGADAH /S AIN ALMEMAR/S AGGADIC ALEF/ ALEPH /S AMEN /S AGGADOT ALIYA/H /S AYIN /S AGGADOTH ALIYOS/ALIYOT/OTH B BAAL/ S /IM BIALI/ BIALY /S BUBALE /S BABEL /S BIALIES BLIN/I BUBBE /S BAGEL /S BIMA/S, BIMAH/S BUBBIE/S BEHEMOTH /S BLINTZ/E/ES BUBBY BEMA/ BIMA/H /S BORSCHT/ BORSHT /S BUBKIS/ BUBKE BEMATA BOYCHICK/ BOYCHIK /S BUPKIS/ BUPKES BES /BESES BRIS /ES BUND/ BUNDIST /S BETH/BES BRISS /ES BUPKES BUPKUS BETHEL /S BRITH/S C CABALA/ CABBALA/H /S CHALAH/ CHALEH /S CHEDER /S CABALISM/ CABALIST/S CHALLA/ H /S CHERUB/S/IM/IC CANTOR /S CHALLOT/H/CHALOT/H CHETH /S CAPH /S CHALUTZ/HALUTZ CHOLENT /S CHACHKA /S CHATCHKA/CHATCHKE CHUPPA/H /S CHADAR/ S /IM CHAZAN /S /IM CHUTZPA/H /S CHADRI CHAZZAN /S /IM COCKAMAMY/ CHADOR /S CHAZZEN /S /IM COCKAMAMIE D-E-F DALEDH/ DALETH /S DREIDEL/ DREIDL /S FARFAL/ FARFEL /S DAVEN/ DOVEN /S DUNAM /S FE /S FEH /S /ED /ING ECHT FELAFEL/S DIBBUK/ IM /S EPHA/H EPHOD /S FLANKEN DYBBUK/ IM /S ERUV/ S/ IM FLEISHIG DRECK/Y/ DREK /S FALAFEL/ S FREMD G GALILEE /S GELT /S GERAH /S GANEF/ GANEV /S GEMATRIA/S GIMEL /S GANOF/S GENTILE /S GITTIN Yiddish/Hebrew Words Acceptable in SCRABBLE® page 1 of 6 GOLEM /S GOY/I M GONEF/ GONOF /S GOYISH/ GOYISHE GONOPH GONIF/F /S H HABDALAH/ HALACHA/ HALAKAH/ HEBE /S HAVDALAH /S HALAKHA /S HEBRAIZE /S HADARIM HALACHIC/HALAKHAH/ HEDER/ /S /HADARIM HAFTARA/H/ /S HALAKHIC HEH /S HAFTORAH /S HALACHOT/H/HALAKH
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Breakfastreakfast MATZO BALL SOUP: Bowl
Create Your Own Nosh Signature Sandwiches And a pickle for your health. SCHMEARS ADD ON’S Fresh Daily NYC’s Famous Ess-a-Bagels Fresh Daily REUBEN: (Hot pastrami, corned beef or turkey), russian dressing, swiss and sauerkraut pressed on seeded rye .....$20 Greater Knead Butter ....................$1 Plain Everything Pumpernickel RACHEL: (Hot pastrami, corned beef or turkey), russian dressing, swiss and coleslaw pressed on seeded rye ........$20 • • • Plain Cream Cheese ........$2 • Poppy • Whole Wheat • Bialy GF Bagels THE JERRY LEWIS: Triple decker of thinly sliced roast turkey, cole slaw, swiss cheese & russian dressing ........$16 Scallion Cream Cheese ......$3 • Salt • Whole Wheat $2 • GF Plain $3 Get a Vegetable .................$4 KELLERMAN’S FAVORITE: Pastrami, corned beef and turkey w/ russian dressing and coleslaw on seeded rye .$16 • Sesame Everything • GF Everything ozen • Onion • Cinnamon Raisin Baker’s D Horseradish ...............$4 THE MRS. MAISEL: Pastrami, schmear of chopped liver, red onion, and deli mustard on rye bread .............$16 $24 13 bagels Jalapeño .................$4 THE HENNY YOUNGMAN: Hot corned beef on top of a potato knish, served open-faced with melted swiss .$16 Sichuan Chili Crisp .........$4 THE JOAN RIVERS: Pastrami, schmear of chopped liver, tomato and russian dressing ...................... $16 Seasonal Berry .............$4 $2 FRESH BAKED BREADS THE BUNGALOW CLUB: Triple decker, turkey, bacon, & swiss on rye toast w/ lettuce, tomato, onion and mayo .$16 Tofu Cream Cheese .........$4 • Rye (Seeded or Unseeded) • Multi-Grain • Challah Roll Tofu Scallion Cream Cheese ..$5 Lox Cream Cheese ..........$5 And a pickle for your health. Sandwich Classics SMOKED FISH ADD ON’S SALAD ADD ON’S ADD ONS BY C H E F N I C K LIB E R A T O • Hot Pastrami on rye with deli mustard ......$20 • Fresh Roasted Turkey (Choice of bread) .....$15 Eastern Gaspe Nova .........$8 Egg ......................$6 Lettuce .............
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The Hot Bread Kitchen Cookbook
Introduction t five o’clock every morning, while most people in A New York City are still dreaming, industrial mixers are spinning inside Hot Bread Kitchen in East Harlem. Lutfunnessa, one of our bakers, boils a pot of water and measures local whole wheat flour for a batch of chapati. While she rolls the dough into perfect rounds, Nancy drains dried corn kernels she has soaked overnight. As head of tortilla production, she will make thousands of delicious, toothsome tortillas in three varieties, each from a different heritage corn. At 6 a.m., Ela comes in to start mixing yeasted doughs for the day, starting with nan-e qandi, a cakey Persian bread. Twenty other doughs will follow, which will be shaped and baked into more than seventy different breads. Throughout the day the mixers combine whole-grain levains, pungent spices, local flours, and New York City water to bake traditional versions of a global array of breads—sourdoughs, a German rye, flatbreads galore, and sweet Mexicanconchas . There is no off switch; every hour of every day, something is rising at Hot Bread Kitchen. At first glance, Hot Bread Kitchen looks like other bakeries. But, behind the braided challahs and loaves of multigrain, a powerful mission pre vails. Hot Bread Kitchen is a social enterprise that provides a life-changing education and opens doors for low-income minority women. The social part of the equation means that bakery trainees learn the skills they need to get management-track positions in the food industry or to start their own food businesses.
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Mulling Why Bialys Faded As Bagels Rolled Along - Page 2 - Baltimore Sun
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Bagel King Catering 391 C574 FA
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1St Cut Corned Beef
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Salads Catering Breads, Pastries & Coffees
BREAKFASTServed until 10:30am M - F • Noon on weekends SANDWICHESwith choice of side • Served daily 10am until close SCRAMBLED EGGS or EGG SANDWICH w/multigrain toast; SMOKED TURKEY: provolone/honey mustard dressing ............................7 85 mixed with your choice of: ham, sausage, cheese, onion, mushrooms, tomato or red pepper....................................................................................6 25 BLACK FOREST HAM: Swiss/whole-grain mustard ................................7 85 25 CHALLAH FRENCH TOAST ROAST BEEF: Swiss/horsey-mayo .......................................................8 two slices served with pure Ohio maple syrup ........................................... 5 85 CLAUDIO: smoked turkey/maple bacon/sliced tomato/mayo ......................8 25 FRENCH TOAST SANDWICH black forest ham or smoked turkey, Swiss 25 JOEY PUGWICH: smoked turkey/black forest ham/ on 2 slices of Challah French Toast w/pure Ohio maple syrup..........................7 swiss cheese/1000 island dressing ......................................................... 9 75 75 STEEL-CUT OATMEAL w/raisins (add walnuts +50¢)...............................3 CHICKEN TARRAGON SALAD: celery/mayo ...................................8 25 TOASTED BIALY’S BAGEL see daily selection CHICKEN CURRY SALAD: golden raisins/celery/mayo .........................8 25 (cream cheese or peanut butter +75¢/jam +30¢)......................................... 1 35 DILL TUNA SALAD: red and green peppers/celery/mayo .......................7 85 SOB TOAST & JAM 2 slices.............................................................2
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Revised Index
INSIDE THE JEWISH BAKERY – Revised Index Illustration pages in bold . assimilation, 92 A Bintel Brief (advice column), 7 asthma, baker's, 9 Abraham, 20 Auld Lang Syne, 141 Abramowicz, Hirsz, 63 Austria, 4, 22 acids, 59, 61, 126 autolysis of gluten, 98 advertising, influence on food habits, 10 affordable baked goods, 9 Babka, 9, 125–26, 128 Aleichem, Sholom, 33–34, 106, 215 Babka Dough, 163–64 almond, 91 Loaf Babka, 164–65 Almond Buns, 128, recipe 152–53 Ring Babka, 165 Almond Filling, 255 Ukranian versus Jewish, 2 Almond Horns, recipe 232–34, 244 bacteria, beneficial, 61 Passover Almond Horns, 244 bagel bakeries, 94 Almond Paste, 256 bagel makers, 92–93 Rainbow Cookies, 223–24 bagel-making machine, 93 bagels, 91 bagels, xi, 6, 58, 91–104, 106 altes or altus (stale bread added to dough), 59, almond, 91 205 in America, 91–92, 94 American Cookery , 126 bakeries, 94 Americanization, impact on Jewish bakeries, 10 baking, 95 Anatevka, 1 black, 91 appetizing stores, x, 108 boards and burlap, 94 apple boiling, 92, 95, 98 Apple Crumb Buns, 128 bread-like, 93–94 Apple Filling, 257 chain outlets, 94 Apple Strudel, 149–50 crust, 95–96 Aunt Lillian's Apple Cake, 182–83 in Eastern Europe, 91 pie, 140 eggs and milk in bagels, 91 Apprenticeship of Duddy Kravitz, The , 100 to flip or not, 95 apricot frozen, 93 Apricot Filling, 258 hand rolling, 93 Apricot Roll, 201 lox and, 128 Apt (Opatów), Poland, 92, 106 machine made, 94 Arnold Bakeries (Levy's Jewish rye), 58 mass produced, 10 Aronson, Sammy, 8 milk and eggs in, 91 artisan flour.
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