Nowadays, kosher food is recognized by culinary experts not only as one of the most widely-consumed foods, but also as one of the most popularly-preferred foods in the world. Jewish food is prepared under the requirements of the Kashrut law, and because it conforms to the regulations of such laws it is necessary to undergo various special treatments. Zomick’s bakery is one of New York’s oldest kosher bakeries, opened back in 1966 and serving the customers’’ needs for over 50 years. There has been real demand for kosher food ever since the Jewish people immigrated from Europe and other places to the United States. Wishing to bring along a piece of their culture and heritage, they also brought their traditional recipes with smells, flavors and tastes that they had grown up with. So they brought their knishes, kugels, kreplach, and other Jewish Eastern European comfort foods that have since become famous.
The first and foremost mission over at Zomick’s kosher bakery is to craft a premier event experience that meets the client’s need and goals, exceeds their expectations, and provides them with a positive, long-lasting memory. This kosher bakery with a full catering service has been serving the local Jewish community since 1966. For more than half a century it’s been offering gourmet kosher products with magical flavors from all around the world, including the traditional Zomick’s Challah recipe, skillfully handcrafted and beautifully presented. Zomick’s professional staff is known for their close attention to detail and providing delicious fresh cuisine, served in a cozy, traditional atmosphere. But this bakery hasn’t always been as sophisticated as it is today. Back in the days when it first opened, its initial goal was to make kosher food, since there was a real need for that.
Zomick’s kosher bakery continues to surprise its customers in order to bring their creativity in the kitchen. As of next month, all the gourmands will have an opportunity to buy promotional packs of Zomick’s Bakery Corn flour and get a gift (wooden spoon and grippers) with the package. With this each of us can awaken its creativity in the kitchen to create delicious and irresistible products prepared with corn flour and cornmeal.
The event “Zomick’s follows Kosher consumers” was completed with positive outcomes, and in addition follows a statement of passers who, after shopping in one of the largest supermarkets in New York, had their bags with some of Zomick’s products. We asked them to answer the question:
Age: 71 years
Consumer of: Zomick’s Bread – Integral with sunflower
“It’s a pity there wasn’t something like this when I was your age, twenty, thirty years … Now we seek consolation in everything that says ‘healthy lifestyle’. Me and my wife, for a while now, started consuming integral bread based on sunflower, on the recommendation of our children who told us that these compounds are ideal for people of our age, and now is the time when we do what our children tell us, we changed the roles.
What can I say, this bread is very tasty, there is flavor of sunflowers and is very fresh, even after a day, but we’re using those pieces for sop.
Once we read in detail the composition, we realized that the good taste is due to a combination of whole wheat and rye flour with addition of sunflower seed and wheat germ, and if you test it can recognize all these flavors. From these ingredients we also receive an amount of vitamin E, and thus strengthen our immunity and protect us against heart diseases. And not only that, once you fill up nicely, for the next few hours we don’t even think of getting some snacks. For now, we feel great with the granny, hope Zomick’s bakery with their kosher products can help us be healthy, so we can look after our grandchildren and give them some advice on how to feed healthy. ” review taken from Zomick’s Facebook page.
Kosher foods are not the same as a vegetarian; they are prepared in accordance with special regulations and Jewish customs. The term “pareve” means that the food is produced and prepared similarly for vegans. All the food that is consumed is subject to special rules (Kashrut), where everything is defined and controlled.
Any food that is labeled “kosher” must be certified. The facility where food is prepared must be under constant supervision of a rabbi, just like Zomick’s Kosher Bakery explain in the report of Jewish Culture food festival. The food must be clean and naturally produced. There is a similarity with vegetarian principles of preparing food, but also there is something more than that.
Getting kosher foods
The procedure to obtain such food is very specific; for example, during the process of baking can be used only sugar derived from sugar cane which has been previously filtered through charcoal. This process is required for removing the color (discoloration) of sugar because it is required to be snow white. The coal which is obtained from bovine bone is not considered as foods, same as the skins of animals is not considered of food. Sugar goes through bone charcoal as flour through a sieve and does not enter in the coal.
In order for Zomick’s Bakery to meet the very severe regulations, there are special facilities for kosher processing (for example, slaughterhouse for kosher slaughter). Speaking of slaughterhouses, no industrial production line but each animal slaughtered in worship on earth, and skinning is also done by hand on the ground, in the presence of a rabbi. This, of course, in modern conditions of production significantly slows down the process.
Gelatin is obtained from bones and skin, but for Zomick’s recipes in a special way (Kosher Gelatin). Because it can be produced from fish bones, gelatin does not belong to the group of meat and meat products even in milk and milk products simply because the fish are considered “pareve”, and are sold as non-meat foods. As the gelatin can be obtained from vegetable raw materials, it is among the kosher products.
Cheese can be used with Zomick’s bread if it is obtained under kosher conditions. This means that cheese gets spread milk rennet which was obtained as kosher. However, we must point out that meat and milk (which means meat and dairy products) cannot be mixed.
If to the Zomick’s challah recipe is added milk powder during processing (especially baking), the milk must come from dairy cows with a kosher certificate. The baking company prepares its renowned Zomick’ challah bread only from white flour, water, yeast and salt. Even yeast that is used for the bread in small quantities must be certified kosher.
Chicken Soup à la Zomick’s Bread Bakery
When it comes to making chicken soup, everybody has its own way. This is a recipe from Zomick’s cookbook which will teach you how to make your favorite chicken soup in a different way and surprise your family with a delicious chicken soup. This Chicken Soup à la Zomick’s comes with a rich, flavorful broth that is just right for serving with Zomick’s bread. Just take a look at this video channel and notice all the great videos which people from the bakery uploaded on Zomick’s YouTube channel.
Zomick’s bread or Challah with a steaming bowl of chicken soup is a welcome meal on a cold day, and it brings more to the table than just flavor. The hot liquid will help soothe a sore throat or keep nasal passages moist. And a hearty Zomick’s bakery chicken soup packed with vegetables may also ease such cold and flu symptoms as congestion and coughs. All in all, the good old-fashioned Zomick’s kosher bakery Chicken Soup is classic American meal.
- 2 Kosher Chicken or Boilers skinned (cut into 9 pieces for easy handling)
- 4 stalks of celery (halved)
- 9 carrots (peeled and cut into pieces)
- 5 sliced turnips
- 3 sliced parsnips
- 2 large onions (halved)
- 2 rinsed good bunch parsley (or 3 tablespoons of dry parsley)
- 2 tablespoons Chicken bouillon powder (for every 600ml water)
- Clean the Chicken under cold running water.
- Place chicken in a large stockpot and add the vegetables.
- Pour the cold water. On 600ml water add 2 tablespoons of bouillon powder.
- Boil this mixture.
- Turn the heat down to low, cover the pan and leave to stay about 3 – 5 hours.
- Zomick’s bakery tip: You can try if the soup’s ready with a fork – the chicken should be so soft that it should practically fall away from the bone and also the soup should be golden brown.
- Place the soup into a clean pot and put salt and pepper to taste.
- Keep the soup covered in the fridge, once cooled.
- Simply remove any excess fat on the surface of the soup with a spoon when you are ready to serve it.
- You can serve up rolls of the broth plus some of the vegetables. Remove the herbs, just leave the loosened bits.
This Chicken Soup is gluten free and very healthy. The soup itself is rich in proteins and has healing qualities for a sore throat. It also helps with sinuses and making you feel warm and relaxed. In addition to Chicken Soup, on your free choice, you can add and some rice, egg noodles, celery, onions, parsnips, potatoes or any vegetables that you come across. This Zomick’s recipe comes in with an endless set of options.
We suggest you serve the chicken soup with Challah bread made by our Zomick’s Challah recipe.
If you find this recipe interesting visit Zomick’s Bakery profile on RISD and contribute to their projects by uploading a picture of your favorite dish. There you can find many many recipes or important information, that are posted on a regular daily basis.
Crepe Filing Meat and Mushroom Recipe by Zomick’s Kosher Bakery
This Zomick’s recipe will guide you how to make lovely light savory crepes that come with many flavors. The recipe is great for using up leftover meat and mushrooms. Crepes can also be panned and fried ahead, then just fill and grill them up some other day.
This is a traditional Zomick’s challah prepared following the strict rules from Karshut. These savory crepes taste pretty much like Crepes à la Zomick’s Bakery, however, take considerably longer to make than the cheese crepes. But they are definitely worth trying and are good in combination with our Zomick’s bread. That might be the reason why I see more of the meat-stuffed crepes next to the challah at our family and friends gatherings.
Zomick’s crepes are always a tasty treat. They are common on the dinner table, both sweet and savory. A simple tip is that crepes can be made ahead and then refrigerated. They can be used as a wonderful way to make use of leftover meat. If you haven’t made your crepes following this Crepe Filing Meat and Mushroom Recipe yet, then try this and you’ll be surprised. Although this Zomick’s recipe may seem a bit long, don’t be scared – you’ll enjoy at the end.
- 2-3 tablespoonfuls olive oil
- 2/3 cup diced onions
- 2/3 teaspoonful cumin
- 2 2/3 – 3 pounds Kosher Zomick’s ground beef or turkey
- 3 cups button mushrooms (diced)
- 2 cans Tomato Juice
- For Stuffing: Place the onions in olive oil and cumin in a large frying pan, until translucent.
- Add the chopped meat in the frying pan, stirring and breaking apart the meat with a spoon.
- Once the meat light brown, add the Tomato Juice and cover the frying pan.
- Let meat blend stand and reduce for about 4-5 minutes.
- Uncover and add the diced mushrooms.
- Mix well and cover the cooking pan, let mushrooms cook in meat Juice for another 5 – 6 minutes.
- Uncover and remove from the oven.
- Reduce the oven to moderate heat. Lay out the crepe in a well-oiled cooking pan.
- Fill in the meat, and then fold the crepe.
- Fry about 4 – 5 minutes, or until crepe is slightly golden brown.
- Remove and serve with extra meat Juice (for garnishing).
Note: If you haven’t tried the meat-filled crepes, you will come to find out why they are the best breakfast food ever. It is truly a wonderful treat! And you will definitely win your family with our the bread made following the well-known Zomick’s Challah recipe. They will enjoy these delicious crepes if they are crepes kinda guys.
A tip from Zomick’s kosher bakery suggests you can fry the crepes one day before and the next day just fills and grill them and they are ready to be served.
We have been quite active on our social networks lately, so you can connect with Zomick’s at LinkedIn and share your experiences in from the culinary field. We believe that LinkedIn is a great tool for social interaction, so this is why we’ll try to be as active as possible.