Zabar's Blog

Cheese Department Super Specials October 29, 2010 - November 5, 2010

FEATURED CHEESE OF THE MONTH
Norwegian Jarlsberg
Slightly lower in fat than most Swiss-style cheeses, this one is similar to Emmentaler. Large eyes - a natural occurrence caused by gases resulting from the cheesemaking process - abound in the paste. Very popular with good reason: its mildly sweet, nutty flavor is very accessible. Makes an excellent ham-and-cheese sandwich, melt onto a burger, or serve as a table cheese with fresh fruit and whole-grain toast.
Featured this week for $6.79/LB. Regular $7.98/LB
WE WILL BE SAMPLING THIS CHEESE FROM 3-5pm

 

On Sale This Week - available in store only - while supplies last

French Morbier Sale $7.98/LB

Spanish “Cecilia”Manchego
Only $11.49/LB - Reg. $8.98/LB

Chavrie Herb Goat Log
Sale $1.98/EA

French Raw Milk Raclette
Sale $8.98/LB - Reg. $9.98/LB

Greek Feta Spread w/Olives
Sale $.99/EA - Reg. $3.98/EA

Italian Fontina
Sale $7.98/LB - Reg. $8.98/Lb

Get a Free side dish when you order a main course!

Week three of our dinner and a FREE side dish deals has arrived. This week enter Coupon Code MEAL3 at online checkout for this offer:

Place an order for Broiled Chilean Sea Bass by Zabar's and you'll receive a free side of Zabar's Vegetable Rice Pilaf. Enter Coupon Code MEAL3 at online checkout. Offer valid through 11/3/2010.

If you're sending your order of $49 or more within Zabar's Home Zone - shipping is free! See our homepage for more details, Zabars.com.

Broiled Chilean Sea Bass by Zabar's - 8oz
Fillet of Chilean of Sea Bass, seasoned with our homemade sauce (once again our Chef will not give away his recipe - but it contains onions, paprika, and lots of exciting spices) grilled to perfection. 

 

Vegetable Rice Pilaf by Zabar's

Pumpkin Butter -- yummm & Super Quick Apple Crumble Dessert

I purchased a jar of Medford Farms Pure Pumpkin Butter Spread last week because 1) it's fall and it just felt right and 2) I LOVE pumpkin. My absolutely favorite dessert is my mother's pumpkin pie. She makes the crust herself and decorates it will a small pumpkin design made out of extra crust. It's so wonderful and I look forward to it all year long. 

Admittidly the jar is nearly gone. I took the suggestion of spreading it on Brioche, which was delish, and have had a hard time not just scooping it out of the jar to enjoy by the spoonful.

After dinner two nights ago I decided that we needed a nice, festive, fall dessert. I wasn't about to run to the store so pulled together what turned out to be an excellent apple crumble in about 10 minutes - idea to table. It was improvised, so feel free to adjust the recipe if you try it yourself. Let me know what you change and how it turns out!

Super Quick Apple Crumble Dessert for Two

Ingredients
2 apples, pealed and sliced
1-2 Tablespoons Medford Farms Pumpkin Butter 
1/8 teaspoon cinnamon 

Crumble Ingredients
1 Tablespoon butter
1 Tablespoon sugar (I mixed brown and white)
1 Tablespoon + 1 teaspoon Flour

Preparation
Mix together apples, Pumpkin Butter and cinnamon and divide equally into two custard dishes. Microwave for about 2 minutes or until the apples are softened but not mush.

Mix together butter, sugar and flour until it forms a crumble consistency.

Place the crumble on top of the cooked apples in the custard dishes and pop into the toaster oven on broil for about 5 minutes. The top becomes crispy and browned and absorbs some of the moisture from the apples.

Top with ice cream if you're so inclined.

It's great and fast! Enjoy!

Zabar's Bagel Reviews

NYC Bagels just don't go out of fashion. Not in NYC. Not across the country.

We've been shipping our NYC Toasting Bagels with great response from customers and gift recipients who know that the only place a good bagel can come from is NYC.

Do you love bagels? Send us your report, we'd love to know what you think!

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October 22, 2010
BAGEL REPORT

Thank you for ALL those bagels!  What a treat!  I think the toasting bagel will be a big success.  We just tried one, and it was delicious.
Love, 
Jane

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October 3, 2010
Richard - Bagels

Hello Stanley,

Thanks again for the bagels, they're delicious! I've just about exhausted them and this is what I found about these originals vs. the last ones:

1 - they seemed to keep better to the very last one - no freezer taste and/or freezer flavor - they sweated less in the freeze
2 - they were 'stretchier' than the last batch and I love this.
3 - they seemed denser than the last ones and I loved this
4 - the seeds stayed in place better than the last ones - and I also loved this
5 - because of the density they toasted better with a crisper outer and softer inner.

I love them.

I hope you're doing well - winter on the way and I'm sure you're busy. Seems like I am never in NYC anymore and I miss it.

Richard

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September 12, 2010
from Marc

Hi Stanley
 
We received the bagels.
 
They were delicious.
 
We have been having them for breakfast, and each morning we wind up with big, cream-cheesy smiles on our faces.
 
Thank you so much for sharing your bagels with us, and getting our day off to such a wonderful start.
 
Much love,
 
Marc and Mary

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September 8, 2010
Bagels and holidays

Dear Stanley,

I wish you and your family a joyous and meaningful Rosh Hashanah.

Report on the bagels. 

First of all, it is so very convenient to be able to store the bagels in the freezer and pop them into the toaster without waiting for them to defrost. Secondly, they all taste swell!  All three varieties that you sent are delicious, although I am partial to sesame and poppy seeds.  Hmmmm.  While I am partial to the seeded varieties (topped with butter), the plain bagels are perfect for experimentation.  If I am lacking in lox and cream cheese or if I am in the mood for something sweet, I enjoy topping a plain bagel with some of the fruit jams that tend to sit in the refrigerator for weeks at a time.
Thanks for sharing your wonderful bagels with me and my family!
Bye for now,
Marcy

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September 6, 2010
Bagelicious

Hi Stanley
What a treat NY Bagels for my Birthday. I shared with the Neighbors and Family. Everyone had big smiles on especially me...

Thanks for thinking of me they are "Bagelicious".

Love, Carmen

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September 5, 2010
Bagel Weekend evaluation

Dear Stanley—

Although our testing facilities do no operate over the weekends (let alone a holiday weekend), we did run our complete bagel test and found that your bagels were so good that they exceeded all expectations and scored beyond the normal, expected range.  Our tasty congratulations...

Sheldon
Our best to you and your family.

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August 31, 2010
Bagel Feedback

Good Morning Ms. Serrano,
 
I just want to share that I am delighted that Brenda brought in those yummy bagels from Zabar’s.  I love how when toasted, the bagel remains crunchy on the outside yet fluffy on the inside.  They are the most perfect bagels I have ever tried in my life!!  Please continue to send more bagels.
 
Thank you and have a WONDERFUL day!! 
 
Janelle

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August 27, 2010
You rock!

Hi Stanley,
 
We got your bagels last night and the team polished them off this morning.  Holy cow were they good!  No, not just good… they were AMAZING!…
 
We’re gonna order more babka soon too.  You’ve made us all Zabar’s addicts.
 
Thanks so much!  Have a great weekend!!
 
Pam

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April 16, 2010
Bagels, Babka and Coffee

Hi Stanley,

Thank you for the wonderful coffees, bagels, babkas, signature mugs and measuring scoops. We put out a beautiful spread this morning of Zabar's goodies for all company staff who raved about your generous breakfast treat.

Comments ranging from, "Wow this is great, what a treat!, Where did this stuff come from? What is Zabar's?”  Another comment by one of our female decaf drinkers said about the decaf, " Gee, this is like real coffee".  Needless to say, your products were well received and having come from the Upper West Side myself, this brought back a lot of wonderful memories for me. Certainly Zabar's makes my top ten list of best places to visit when in New York or at least what makes New York so special.

There is really nothing like Zabar's anywhere that I'm aware of in Vermont. I've been coming up here since '82 and made Vermont my home in '96. But I do know that there are certainly areas in the state where your name and products are well-known and admired. I'm waiting for the day to hear about a Zabar's retail outlet, perhaps in the Manchester area.

Steven

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February 24, 2010
Thanks for the Bagels

Stanley,
 
These were the freshest bagels I ever had.  I was away in NY when they arrived and they were still soft and fresh 4 days later.  Normally I don’t like my bagels toasted but these were outstanding.  In fact, I think they were better toasted than not.
 
As usual, your quality is unsurpassed.
 
Jack

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February 21, 2010
Thank you

Hi Stanley,
 
Thank you so very much for the delicious bagels.  We practically "live" on bagels in our house! 
 
Best regards,
Vicki

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February 1, 2010
Zabar's Bagels

It's a treat to be able to eat real NY bagels in Key West, FL.  Thank you Zabar's!

Jackson

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January 19, 2010
bagels

Hi Stanley –

I hope all is well with you. Thinking of you while eating a Zabar’s Bagel - yum!

The bagels taste absolutely fresh even after 4 weeks in my freezer! Delicious and totally convenient.

Thanks!
Richard

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January 8, 2010
Thank you

We arrived last night to find breakfast for the season.  Yummy.  I had the best pumpernickel bagel I have ever had. 

Susie

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December 18, 2009
Toasting Bagel

Stanley,

My family and I have thoroughly enjoyed the toasting bagels.  As you suggested, we sliced the bagel in half and froze them – and then prepared them by simply toasting them directly from the freezer.  This has worked beautifully.  The bagels have a terrific taste and texture when prepared this way.
 
Thanks again,
Joe

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December 9, 2009
Thanks for the Delicious Bagels

Dear Stanley,
 
We received the bagels last week, and I am writing to thank you and tell you that I believe that they are perfect. Not too big like those at Essa Bagel, and not too small like some of the pretenders that are out there. Of course, they must be sliced and then toasted and your bagels provided the perfect runway for a variety of foods.
 
Herb

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December 9, 2009
bagels!

Yum – we just received the bagels and they are already being devoured! I am trying plain today – and my husband stopped in for lunch and enjoyed one too!  So far, very delicious!

They arrived very fresh and cool. What an East Coast dream I am enjoying on the West Coast today!

Desirée

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December 7, 2009
Dan

Stanley,

Thank you so much for the bagels!  They are awesome!  My wife states that "they are the best bagels I've ever had".  We take them right from the freezer and 5 minutes later they are awesome!  I wish you were doing this when I was moving around the country... I would have placed an order at least once a month to get my "NY Bagel Fix".
Thanks again, hope all is well - have a great holiday season!

-Dan

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December 3, 2009
Thank you sooo much!

Stanley, My staff as well as my mom are all sitting here enjoying fresh bagels.  Thank you sooo much. I cannot get over how fresh they taste! 

Tom

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November 22, 2009
Thanks!!

Dear Stanley,

A belated thank you for all the goodies you sent.  The Babka disappeared nearly as soon as my 18 year old son set eyes on it.  The bagels have been cut up and we are enjoying them from the freezer.  The coffee is OUTSTANDING.  We had ordered coffee from Porto Rico in the Village for a number of years, but stopped some time ago.  I now have a new favorite place to order coffee.  Thank you!!!

Again, thank you so much for the goodies, and I hope you have a Happy Thanksgiving.

Best regards,

Steve

Get a Free Cookbook with Housewares purchase of $100

"easy, everyday and adventurous recipes for the home cook."
Shop at Zabars.com Housewares Department, spend over $100 and receive a free copy of Cooking with Curtis from Curtis Stone. 
No coupon necessary.
Offer valid through 10/31/2010. 

It has great recipes for ingredients not always remembered like rhubarb (rhubarb and strawberry jam) and game birds (guinea fowl wrapped in prosciutto with Romanesco broccoli). As well as excellent recipes for time honored standards like beer-battered cod with home-made chips and tartar sauce.

More about the book:
Curtis Stone celebrates seasonal fare and brings his chef's expertise down to earth for the home cook. Learn to understand food through a choice of 3 recipes for each featured ingredient. The simple color key tells you whether the recipe is easy, everyday or adventurous.

Sweets that say "Boo!"

Halloween is a holiday that rivals Thanksgiving in its preparation and production around my place. This weekend gives us two days to celebrate in spooky and sweet ways, an all out adult party on Saturday night and Sunday we'll let the kids get all into the trick-or-treating mood.

Here are some sweet treats that scream Halloween fun. Can't think of anything better than Halloween delivered in a box from Zabar's (way better than the chocolate and apples handed out when I was a kid!).

Mini Halloween Cookies 
A clear container filled with delicious buttery tombstone, bat, ghost, Jack o' lantern and spiderweb decorated vanilla butter cookies. Perfect for a party favor! 

 

Chocolate Truffle Bundt Cake by Zabar's
Calling all chocoholics. Rich chocolate cake with dark chocolate icing and white chocolate drizzle. It's all about the chocolate! 

Brownie Cheese Cake 6"
Two of our favorite things - rich creamy New York cheese cake layered with chocolate brownies and drizzled with chocolate and white chocolate.

Zabar's Mini Black and White Cookies
Which side do you eat first? Some prefer chocolate, some prefer vanilla - but everybody loves black & whites. A true New York staple. We send 10 of the cookies no kid (or adult) can resist.

 

Dufflet Bitter Sweet Chocolate Crackle Maple Cashews
This delightful combination of bittersweet chocolate and maple cashews create a small indulgence, pure and sweet.
 
 
 

Zabar's Oreo Chocolate-Covered Cookie Tin
Everybody loves oreo cookies - just imagine how much more they'll love chocolate-covered oreo cookies. Covered in milk, dark and white chocolate. What a special treat! 18oz in our Zabar's gift tin.

Dinner in minutes - order a main course and get a side dish FREE!

We're into week two of our dinner and a FREE side dish deals.
This week enter Coupon Code MEAL2 at online checkout.

When I think of cool fall evenings (which we're certainly having these days) I want a warm, filling and delicious meal. Something easy and comforting. A couple of weeks ago we ran a meatloaf recipe and from all the email we recieved, it is the season for meatloaf.

If you don't have time to prepare one at home, try the one that is always a hit in our store. Place an order for Zabar's Veal, Mushroom and Chicken Meatloaf and you'll receive a free side of Mashed Sweet Yams. Enter Coupon Code MEAL2 at online checkout.

If you're sending your order of $49 or more within Zabar's Home Zone - shipping is free!

Veal, Mushroom and Chicken Meatloaves by Zabar's
A selection of wild mushrooms (cremini, shitake, funghi and sheps), fresh ground veal, and fresh ground chicken combine to make this tasty meatloaf. Light and tasty - Wednesday night dinner may never be the same!

Mashed Sweet Potatoes (Yams) by Zabar's
Fresh yams roasted and then whipped to perfection. Maybe it's the fact their orange - but these are our favorite. Overnight shipping required.

Offer valad at Zabars.com only. Offer expires 10/27/2010.

Thank you Ruth Reichl

For this romantic meandering into what a morning on the Upper West Side holds.

A New Cheese Video: The French-Italian Connection

France and Italy have been friends and foes for a long time.  Their cultures may be very different but they believe in the same thing; quality, history and creativity especially when it comes to their cheeses. We respect this and love to feature some of the fruits of their labors.  In fact it is quite common that a customer’s bag may be completely full of Italian and French cheeses.  Whether it is the texture, the flavor or maybe even the addition of flavor like truffles, these cheeses rightfully deserve their own plate.  So we figured a little more attention can’t hurt these full proof cheeses…let’s feature them together!

Speaking of truffles, Sottocenere is our most popular truffle cheese for its well balanced flavor that allows you to taste the cheese AND the truffle.  Italy is leading the way with truffle flavored cheeses and with Sottocenere we can see why. Its stunning look and melt in your mouth flavor will have any truffle lover moaning in delight.   Abbaye de Tamié is an ode to the first French cheesemakers: the monks.  Still made in a monastery in Savoie, it is soft, pungent and tasty.  Truly earthy, almost musty with a true taste of eggs and cream, you can almost taste the farm where the cows were milked.  Next, is Moringhello, a great new cheese made from Buffalo’s milk.  That is right, Buffalo’s milk!  It used to be that only mozzarella was made with this milk but lately new cheeses have been coming to us made with this same milk and we have to say we like it.  This cheese is nutty, slightly spicy, and complex.  Well done Italy! Speaking of creativity and truly unique cheeses, Caprin Blue is just that.  First comes the shape - a triangle.  Then there is the fact that it is a blue cheese made from goat’s milk, a real rarity.  Don’t forget its bloomy rind and its intense, minerally flavor that leaves you in wondering what you just put in your mouth.  By all accounts this combination should not work, but it does, beautifully in fact.  Just leave it to the French to make a true original that won’t be forgotten.

The great power and creativity of these cheeses make them a perfect addition to your cheese plate or just eat them alone with a crusty baguette.  We promise you will be thanking the fine cheesemakers in Italy and France who have created such wonderful cheeses.

Zabar's Cheese Department Tastings and Samplings

Tuesday, 10/19/2010, 2-6 PM 
Divina Olives: French Cocktail Assortment, Green Olives Stuffed with Sweet Red Bell Peppers, Green Olives with Minced Garlic

Wednesday, 10/20/2010, 2-6 PM 
Divina Olives: Green Olives Stuffed with Sweet Red Bell Peppers, Divina Country Greek Olive Mix, Gigandes White Beans in Vinaigrette

Thursday, 10/21/2010, 2-6 PM 
Divina Olives: Green Olives Stuffed with Sweet Red Bell Peppers, Olive Cocktail Fresh Assortment, Green Olives with Sicilian Herbs

Friday, 10/22/2010, 2-6 PM 
Divina Olives: French Cocktail Assortment, Green Olives Stuffed with Sweet Red Bell Peppers, Green Olives with Minced Garlic
French Cheese Samplings: Saint Nectaire, Comte Gruyere 12 Months

Tuesday, 10/26/2010, 2-6 PM 
Divina Olives: French Cocktail Assortment, Green Olives Stuffed with Sweet Red Bell Peppers, Green Olives with Sicilian Herbs

Wednesday, 10/27/2010, 2-6 PM 
Divina Olives: Green Olives Stuffed with Sweet Red Bell Peppers, Divina Country Greek Olive Mix, Gigandes White Beans in Vinaigrette

Thursday, 10/28/2010, 2-6 PM 
Divina Olives: Green Olives with Minced Garlic, Green Olives Stuffed with Sweet Red Bell Peppers, Olive Cocktail Fresh Assortment
French Cheese Samplings: Agour Ossau Iraty, Roquefort Gabriel Coulet

Friday, 10/29/2010, 
Cheeses from England, 1-5 PM
Le Grand Sauces from Canada, 12-6 PM

Saturday, 10/30/2010, 1-5 PM
Greek God Yogurts