Original recipe makes 4 servings

1/3 cup Dijon mustard

1/4 cup honey

2 tablespoons mayonnaise

1 teaspoon steak sauce

4 skinless, boneless chicken breast halves or skinless, boneless chicken breast halves


Preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Posted on August 1, 2014 at 12:04 am by rebrapp · Permalink · Leave a comment
In: Kosher Recipes


Listed by the Jerusalem Post as Jerusalem’s number one baker, Marzipan is located on the outside of the Machaneh Yehudah shuk at 46 Agrippas St.

They are justifiably famous for their extra gooey chocolate ruggies.

The crusty breads they bake are all excellent. Our faves are the Seven Grain, the Olive, and the Onion. Each bread is crusty on the outside and perfect on the inside.

The other day when we were there, they had baking trays of tiny little pastries. Each was about one inch by about one half inch. Fillings included apple nut, raspberry, chocolate, and lemon creme. OMG! They were soooo good!

In truth, we have never had anything bad from there. For Shavuot they had blintzes that were heavenly. For shabbat, they offer all sorts of regular sized pastries.

Once while we were bagging our pastries, a group of Birthright kids were there with their leaders. The head of the group was dispensing chocolate ruggelach to each of them. We had never heard so much moaning over food. They wanted more. He bought more. They wanted still more, so he bought even more. We left for fear of being trampled!

Posted on July 31, 2014 at 12:04 am by rebrapp · Permalink · One Comment
In: Kosher News, Kosher Restaurants News



Peanut Butter Cup Cheesecake

Brownie Crust:

1 cup semi-sweet chocolate chips
1 cup peanut butter chips
6 tablespoons unsalted butter, melted
1-1/4 cups sugar
1 tablespoon vanilla extract
2 eggs
1 cup plus 2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt

Cheesecake filling:

2 lbs cream cheese, softened
5 eggs, at room temperature
1-1/2 cups firmly packed brown sugar
1 cup smooth peanut butter (not natural-style)
1/2 cups whipping cream
1 tablespoon vanilla extract
6 peanut butter cups, cut into quarters

Glaze Ingredients:

8 ounces of semi-sweet chocolate chips
3 Tablespoons of creamy peanut butter
2 Tablespoons of light corn syrup
1/2 cup of heavy whipping cream

For Decoration

10 Peanut Butter Cups


Heat oven to 350°F. Grease 9-inch springform pan with butter.
Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.
Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer (see below).
Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. Spoon cheesecake mixture over chips. Turn down oven 325°.

Cheesecake Filling:

Beat cream cheese in bowl of electric mixer until smooth.
Add eggs, one at a time, beating well after each addition.
Add sugar, peanut butter and cream; mix until smooth.
Stir in vanilla.
Pour filling into prepared crust.
Double-wrap springform pan with aluminum foil to prevent water seeping in.
Place springform pan into a larger baking pan.
Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.
Remove from the oven and allow to cool (approximately 1 hour)
Run a knife along the edge of the cake to loosen it from the pan.
Refrigerate for at least 4 hours before decorating and then remove cake from pan and plate.

Glaze Directions:

In a double boiler or a bowl set over a pot of simmering water, melt the chocolate, peanut butter, and corn syrup. When melted remove from heat and whisk in the cream until it is a smooth, creamy consistency.
Drizzle over cake and then add peanut butter cup around the edge of the cake.

Posted on July 30, 2014 at 12:04 am by rebrapp · Permalink · Leave a comment
In: Kosher Kitchen, Kosher Recipes



Borough Park kosher foodies no longer have to leave the neighborhood to get their smoked-lamb-with-lemon-confit fix.

An upscale kosher supermarket has opened that aims to be a destination point for gourmet shoppers as well as those just looking to meet for a cup of coffee.

“In today’s hectic world and [with] everyone so busy, I wanted to be an outlet for everyone to come out and enjoy,” said Sam Gluck, who opened Breadberry in late May.

Gluck went into the food industry three years ago after a career in sales. At that time he took over Food Depot on 13th Avenue. He decided to expand to the gourmet market because he saw a need.

“I live in this neighborhood and I saw what people are yearning for,” he said. And that included himself. “I’m actually a big foodie,” he said.

Breadberry is the latest in a growing industry of upscale kosher supermarkets that are cropping up not just in New York and Florida, but also in such far-flung Jewish communities as San Paulo, Brazil; Paris, and, of course, Israel. Locally there’s Pomegranate in Midwood, Brooklyn; Cedar Market in Teaneck, N.J., Gourmet Glatt in Cedarhurst, L.I., in the Five Towns and Borough Park, and Seasons in Kew Gardens Hills, Queens.

“I think food marketers across the country are recognizing the maturity of the kosher consumer and the sophistication,” said Rabbi Moshe Elefant, COO of the kosher division of the Orthodox Union. Just take the kosher, free-range chicken farmer he met recently, who sells his product for $7.50 a pound.

“He’s getting a lot of requests because the kosher consumer is sensitive to what they’re eating and is even prepared to pay the money for it,” he said.

“This trend has really taken off,” agreed Menachem Lubinsky, president of Lubicom, a marketing consulting firm specializing in the kosher food industry.

Lubinsky noted that the gourmet supermarket trend is also affecting oldtimers.

“Even the existing stores that were out there before, they all have taken steps to project themselves as more upscale to offer a much better shopping experience,” he said.

“Some of them have fresh bakeries, some of them have extraordinary ready-to-cook sections. I know one [Evergreen in upstate Monsey] that has over 100 types of kosher meats,” he said.

In Borough Park, for example, “at least a half-dozen stores have upgraded just in the last year,” he said. But most of them are at the other end of the neighborhood, around 13th Avenue and 39th Street. Breadberry, located on 60th Street just off 17th Avenue, has cornered the foodie market on the southern side, he said.

The OU’s Rabbi Elefant, who lives “literally around the corner” from the store, is an unabashed fan.

“It’s head and shoulders over anything that exists in our community,” he said. “What really impresses me in the store is that somebody that wants to keep kosher can really have a variety of high-class kosher food.

With its wood accents and produce-filled baskets, Breadberry has the feel of a Whole Foods or Pomegranate — but smaller. At 10,000-square-feet it’s about half Pomegranate’s size.

The store has a kosher bakery where everything is made onsite from scratch, Gluck said, with bakers arriving at 4 a.m. each day.

There’s a sushi bar; an extensive flower area; a “curated collection” of artisan cheese. The sandwich counter has such offerings as a $15 “P.R.B,” with prime rib, smoked lamb (aka kosher bacon), chimichurri sauce, pickled onion and lemon confit, and a pulled brisket Panini with chipotle aioli and pickles.

The store also offers a hot food bar, a prepared-food aisle and a pickle and olive bar along with Ashkenazi standards such as cholent, pickled tongue, smoked herring and p’tcha (calves’ foot jelly).

And don’t forget the coffee. According to Gluck and Rabbi Elefant, Breadberry has the only coffee bar in the neighborhood.

“We sent our people down to Italy to research coffee,” he said. “Every person you see behind the counter has numerous years of experience in the non-kosher industry.”

He also has a culinary school graduate manning the “hostess counter” at all times to advise customers on everything from what to serve dinner guests to how to plate the food.

“We spent a lot of time and research to see what people really need,” Gluck said. “People get married very young in our community and they need help in cooking. They need help in setting up and we felt like that we could help with that.” n

Breadberry is located at 1689 60th St. in Brooklyn. (718) 259-6666.

Posted on July 29, 2014 at 12:04 am by rebrapp · Permalink · Leave a comment
In: General Topics, Kosher New Products, Kosher News