Tag Archives: bread

Cheese rolls: How a simple snack became a New Zealand specialty | | Instant News

The cheese roll may seem simple: it’s basically a slice of bread with a cheese-based filling, rolled and baked until it’s a little crunchy.

Yet this simple snack holds a special place in the hearts of many in the lower part of the South Island, which is more southerly New Zealandthe two main islands – or “Deep South”, as a region closer to Antarctica than the term Equator.

Margaret Peck remembered her first cheesecake. He is a teenager on the beach near Invercargill, almost at the tip of the South Island and New Zealand’s southernmost city – it’s also home to the world’s southernmost Starbucks and McDonald’s outlets.

Her husband, Mark Peck, also remembers the first experience. It happened after I was a kid from Kentucky.

“I’ve never had it before. And, ooohhh – it’s all good! I’m hooked, good and really!”

Decades later, there is a reason their memories are so vivid.

“Cheese rolls mean celebrations, events, gatherings, parties, fundraisers,” explains Donna Hamilton, who makes cheese buns at The Batch in Invercargill, which she owns with husband Gareth.

“It means people, family, and laughter. They are the main comfort food.”

Immigration and identity

Meadows filled with grazing cows are a common sight among the green hills of Southland, the southern part of the Deep South. Milk and cheese galore. But cows are not real animals New Zealand, and the cheese rolls were developed largely by European immigrants and their descendants.

According to emeritus professor Helen Leach, a specialist in food anthropology at the University of Otago at Dunedin (the largest city in the Deep South), the first recipe for a rolled version of cheese appeared in South Island cookbooks in the 1930s.

They gained popularity in the 1950s and 60s, as sliced ​​bread became more common in New Zealand, becoming a staple in school fundraising.

But cheese rolls are a distinctive regional dish. Leach’s research shows the first recipe for “real” cheese rolls with pre-cooked cheese filling did not appear in cookbooks in the more populous North Island until 1979. Even today, cheese rolls in North Island cafes are rare.

But the Peck family wanted to offer it in the capital when they opened Little Peckish in Wellington – at the base of the North Island – in 2009, after Mark Peck had finished his career in Parliament; his constituency is Invercargill.

“I’m a Southlander,” explains Margaret Peck, who grew up north of Invercargill near the town of Winton. “I want to have something that is part of my identity.”

However, there was an adjustment: at first, the customer ate cheese bread with a knife and fork. He insists the cheese rolls are eaten with your hands.

To the west of Invercargill is Riverton, a small town along an estuary formed by the meandering Aparima and Pourakino rivers.

This is where Cazna Gilder makes cheese rolls at The Crib. He said “southern sushi” – a cheese roll called, because “as popular as sushi” – is synonymous with regional identity.

“Cheese rolls are honest,” he explained. “That’s not pretentious. I guess it’s because we’re so down to earth.”

More than meets the eye

There are many variations of cheese roll.

“Traditions are passed down from generation to generation,” Hamilton said. “The children living abroad have been sent home to get the right recipe for making flatmates in London to overcome the homesickness.”

Mark Heffer, who makes cheese rolls at his cafe, Industri, in Invercargill, says that the “right” cheese roll requires several things: “[The bread has] it should be rolled up and not folded, lots of fresh cheese and onions, some kind of mayo to give it a creamy flavor, and we like to add a little sour cream and chopped parsley. Toasted but not too toasted, it should be golden brown and topped with butter. “

“You have to wash your hands and face after eating the right cheese roll,” he added.

However, some have a slightly different view.

One example is in northern Southland, beneath the snow-capped peaks of The Remarkables, in Rātā. Their cheese rolls are garnished with locally sourced preserved apricots, hazelnuts, truffle oil and honey from the southern rātā tree, which is found on the west coast of the South Island. Served as a main course, Fleur Caulton’s founder says it’s a popular dish at Queenstown restaurants.

“Everyone has their own roast version. We have our version of our cheese roll.”


Countryside as seen in areas where neighbors can leave their doors unlocked and penguins visit the beach, life changes like anywhere else. For example, the planned closure of an aluminum smelter by 2024 south of Invercargill at Tiwai Point – Southland’s largest employer – could mean the loss of hundreds of jobs.

Other changes are also taking place. New Zealand’s border closure amid the coronavirus pandemic has led to an increase in domestic tourists, but there are concerns about what the absence of international visitors means in the future. Much of central Invercargill has also been destroyed. Rising from the rubble will be a business and shopping complex that can cost NZ $ 165 million (about US $ 120 million).

But cheese rolls continue to play an important role in the South End story. Rātā’s Caulton says “1,800 dozen” cheese rolls were created for fundraising at Queenstown Wakatipu Middle School last year, for example.

The morning of our interview, The Crib’s Gilder said he had made around 200 in anticipation of demand from visitors attending the Burt Munro Challenge motorbike competition, one of Southland’s biggest annual events.

“As long as anyone is in Southland, cheese rolls will live on forever,” says Industry’s Heffer.

Adds Hamilton: “Meeting people, friendship, support – right now, I think the world needs more cheese rolls.”

Ben Mack is a writer from North Plains, Oregon who lives in New Zealand. Her work has appeared in outlets including Vogue Australia, The Sydney Morning Herald, and Newsweek. Rolled cheese is his favorite food.


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From Mauritius to Brazil: Yotam Ottolenghi street food recipes | Food | Instant News

I love everything about street food. I like to move around as part of the crowd, led by smell and hiss. I like to eat with my hands, and portions are small enough to leave room for trying something else, other smells and other fizz, further away. I love to try new things, travel the world through my tastes. I love the vendors, the energy, the chat with fellow parties. While the current silence hangs heavily on our street food scene, setting up a stall at home: I’m going to Mauritius (again) and Brazil this week, Ghana and Venezuela next.

Rolls of kati jackfruit (pictured above)

Jackfruit grows wild all over Mauritius and is given away free of charge to neighbors, friends and family. Luckily, canned jackfruit works well for this dish, but you can use canned chickpeas if necessary.

Preparation 15 minutes
cook 40 minutes
Serve 4

For bread
330g plain flour, plus 25g extra for dusting
1½ teaspoon carom seeds (AKA ajwain), or anise
45g ghee
, melted, plus about 50g extra for brushing
200ml of boiling water

For the jackfruit curry
150ml of ghee
1 large onion
, peeled and thinly sliced ​​(200g net weight)
3 cloves of garlic, peeled and thinly sliced
10 grams of fresh ginger, peeled and finely chopped
2 medium green chilies, thinly sliced ​​(pith and seeds removed if you want less heat)
10 pieces of fresh curry leaves
60g fresh cilantro
, leaves are plucked, stems are roughly chopped
½ teaspoon cumin seeds
3 tablespoons soft curry powder
200g cherry tomatoes
2 x 400g lead jackfruit in salt water
, drained (net weight 450g)
1 lemon – fine grated skin, to get 1 tsp, and juiced, to get 1 tbsp; save the rest for other use
300ml of boiling water
1 teaspoon salt
250g unsweetened coconut yogurt
, or plain plain yogurt

Put the flour, carom seeds and a teaspoon and a quarter of the salt in a medium bowl, and mix well. Make a well in the center, add the ghee and water, then mix it with a wooden spoon until it forms a dough. At this point the dough will be hot, but good to handle, so place it on a lightly floured work surface and knead for a while, until the dough comes together into a smooth ball. Return to the bowl, cover with a damp tea towel and let stand at room temperature for 30 minutes.

Meanwhile, start with curry. Set a large skillet with a lid to medium heat, add the ghee, and melt. Add the onions, garlic, ginger, chilies, chopped curry leaves and cilantro, and fry, stirring constantly, for 12-14 minutes, until the onions are soft. Add the cumin seeds and curry powder, cook, stir for two minutes, then add the tomatoes, jackfruit, lemon zest and juice, boiling water, and a teaspoon of salt. Cover with a lid and cook, stirring occasionally, for 30 minutes, until all the liquid is soaked, and the jackfruit is tender and mostly broken into several strands (don’t worry if the odd pieces are still intact).

While the jackfruit is cooking, divide the bread dough into quarters and use your floured hands to roll about 140g each into balls. Dust the work surface very well with some extra flour, then, using a well-floured rolling pin, roll each dough ball into a 24 cm circle, press the pins into the center of the dough and push outward as you roll them into circles. It is important to have a floured surface to prevent the dough from sticking and making it easier to roll.

Heat a large skillet (or bread) over high heat. When the pan is very hot, remove any remaining flour from one loaf and place it in the skillet. Brush the top of the bread with melted ghee, let it cook for two minutes, until bubbles form and the bottom is golden, then flip it over, grease the cooked side with ghee again and cook a little longer. Remove the cooked bread and set aside in a warm place, wipe the pan with kitchen paper, then repeat with the remaining bread and ghee.

To make a kati roll, spread a little yogurt on top of the bread, then spoon a quarter of the curry mixture on top. Sprinkle over the cilantro, then roll tightly on the bread, a little like a burrito. Serve warm with the remaining yogurt on the side for dipping.

Shrimp and cream cheese pasties

Shrimp Pasties and Yotam Ottolenghi cream cheese.

This classic (very untraditional) Brazilian bar snack combines shrimp and cream cheese in a deep fried pastry. I have used store bought puff pastry for convenience, Philadelphia for accessibility (the brand most commonly used in Brazil is Catupiry, which you can buy online) and bake pasties instead, at least so you can make more at the same time. In Brazil, this is called pasteis, but I call them pasties a nod that they have a similar concept.

Preparation 15 minutes
cook 50 minutes
Make 10

1 x 320g rolled butter puff pastry, chill
Flour, to clean the dust
1 egg, beaten
Spicy sauce, serve
2 limes, cut into pieces, to serve

For stuffing
150 grams of prawns ready to cook and peel, cut into ½cm pieces
1 green chili, finely chopped (pith and seeds removed if you want less heat)
2 spring onions, chopped and finely chopped
1 small garlic clove, peel and crush
⅛ tsp cayenne pepper
125g cherry tomatoes, finely chop, then squeeze to remove excess liquid
100g Philadelphia cream cheese
(or Brazilian Catupiry, if you can get one)

Preheat oven to 220C (200C fan) / 425F / gas 7. Combine the first six fillers in a bowl with a third of a teaspoon of salt, then stir in Philadelphia, but don’t mix the whole thing: you want the cheese slices dotted throughout the mixture, not a homogeneous mass. .

Place the puff pastry sheet on a floured surface and roll a few rolls with a rolling pin to thin it a little more. Using a 10cm circular cutter, remove as many pastry circles as possible – you’ll get seven or more – and place them on a large cake tray. Gather the pieces, roll them back and cut again, to make three more cake circles, and a total of 10 circles. Place this on the tray too.

Spoon about 30g of shrimp and cheese filling in the center of each pastry circle, grease the open pastry with egg wash, and fold it over the pastry to make a half moon. Press together the edges of the pastry with the back of the fork, to close, then arrange on a large baking sheet lined with wax paper, spacing apart. Cut a few small slices into each pasty so that the steam escapes, grease the entire pasties with the egg spread, then bake for 25 minutes; rotate the tray half way, so that the colors are even.

Serve hot pasties from the oven with lime wedges and your favorite hot sauce together.


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Burlington will be holding a winter food giveaway | Instant News

BURLINGTON, Vt. (WCAX) – There will be a winter food distribution in Burlington on Wednesday for anyone who needs free groceries.

Pick up starts at noon and lasts until supplies run out. This will be held in the parking lot of Champlain Elementary School.

According to the mayor of Burlington, grocery bags will be filled with milk, eggs, nuts, pasta, fresh produce and Vermont bread.

Gift cards will also be provided by local sponsors.

Copyright 2020 WCAX. All rights reserved.


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How Focaccia Barese Bread Is Made in Italy | Instant News

  • Breaking away from the more famous olive oil-spiced flatbread, focaccia di Bari, Italy is a feast of flavors made with tomatoes, olives, oregano, and olive oil.

  • We visited Panificio Fiore, a local bakery that has been churning out fresh focaccia every day for over a century.

  • This bakery is just a few steps from the town of Basilica di San Nicola, an important destination for pilgrims around the world.

  • For foodies exploring the old city on another kind of pilgrimage, a slice of focaccia here costs only 1 euro and is sure to open the doors of heaven.

The following is a transcript from video.

Claudia Romeo: We are in Bari, Italy, my hometown, and today I’m taking you to a local bakery to try focaccia bread. I know what you’re thinking, haven’t you ever made a video about focaccia? Well, not bad, but the northern ones are savory bread with olive oil, here in the south, there’s – well, actually, here we’re not ashamed of the ingredients. We’ve got olive oil, but we’ve got tomatoes, we’ve got oregano, we’ve got olives, we’ve got more olive oil. So, I can’t wait to try it. Let’s go and see how it’s made. Today we will visit Panificio Fiore, a local bakery that has been churning out fresh focaccia every day for over a century. This bakery is just a few steps from the town of Basilica di San Nicola, an important destination for pilgrims around the world. For foodies exploring the old city on another kind of pilgrimage, a slice of focaccia here will only cost you 1 euro and is sure to open the doors of heaven. PS: The bakery is actually located in a deconsecrated 13th century Byzantine chapel.

Antonio Fiore: We are in the center, next to the Basilica di San Nicola. I am the third generation.
Claudia: The third generation.

Antonio: So, it is known everywhere, it seems to me. My grandfather, my father, and now there is me.

Claudia: And the shop is always this one?


Antonio: Always this one. Nothing has changed here. The oven is from the war era, and we carry on the traditions of the past.

Claudia: Focaccia at Panificio Fiore is made with a combination of semolina and wheat flour.
Antonio: This is a ready-made focaccia dough. We start processing.

Claudia: What is the composition?

Antonio: Water, salt, brewer’s yeast, sourdough mixture, sugar, and malt.

Claudia: GOOD. How long have you been preparing it?

Antonio: This one, I prepared it about an hour ago.

Claudia: About an hour ago. So now you leave it here to rest for an hour.

Antonio: Yes, rest for an hour. Now we start making focaccia.
Claudia: Okay. How many kilos of this dough?

Antonio: Here, about 20 kilograms.

Claudia: And how much focaccia will you get, more or less?

Antonio: About 20.

Claudia: About 20, okay.
Antonio: Because each weighs 1 kilo.

Claudia: Perfect. Yes. After the yeast time is over, the next step is to divide the dough into small portions, which in turn have to rest again for some time. How long is the yeast dough?

Antonio: Now, it depends on the climate and period. It’s summer now, and here the temperature is at least 80 degrees.

Claudia: Uh, yes.

Antonio: So this should go up in a quarter of an hour.

Claudia: Is it right?

Antonio: Yes, because the heat clearly leads to fermentation.
Claudia: Uh, yes. How long will it take in winter?

Antonio: In winter, you must allow at least an hour.

Claudia: One hour.

Antonio: One hour here, this yeast. Then we have more yeast.

Claudia: Ah, there are three.
Antonio: Ah!

Claudia: Uh, yes. So, at every step. When the dough is split gradually.

Antonio: It’s gradually split open.

Claudia: And we are waiting.

Antonio: Yes, yes.

Claudia: But you do not control the air conditioner here?

Antonio: Of course we control it.
Claudia: Ah, yes?

Antonio: Now 72 degrees.

Claudia: Here? Now?

Antonio: You don’t feel it?

Claudia: Yes, I felt it, but I didn’t expect it to be 72 degrees. Mamma mia.
Antonio: Because we have an oven that’s almost 20 meters deep, and it’s clear there it’s 350 degrees. Imagine outside.

Claudia: Yes, yes. So the oven basically needs, I don’t know –

Antonio: A room.

Claudia: The whole room.

Antonio: Almost any space.

Claudia: And then heat everything up.

Antonio: Clear.
Claudia: Oh, my God.

Antonio: Here in winter, it feels great.

Claudia: Clear.

Antonio: But in the summer, you have to suffer.

Claudia: In summer…. 15 minutes later, the dough has been fermented and stretched on this round baking sheet, ready to be seasoned. I saw some tomatoes. It’s starting to be Barese focaccia now, right?
Antonio: So, these are the tomatoes. We started kneading it to make the focaccia seasoning.

Claudia: What kind of tomato is it?

Antonio: This one, today, is San Marzano.

Claudia: Today.

Antonio: We change regularly. Sometimes we get San Marzano. It depends on the tomato season.

Claudia: Indeed it is.

Antonio: It’s summer now, we use San Marzano.
Claudia: So there are no best tomatoes for focaccia.

Antonio: This one. I will show you now. Here it is, good San Marzano.

Claudia: They are very big.

Antonio: This comes from Foggia.

Claudia: Tasty big tomatoes.
Antonio: We started making focaccia.

Claudia: Oil on the base.

Antonio: Now look. It has increased.

Claudia: Why is Barese focaccia round?

Antonio: Uh, it’s always like this. Rounded to stretch it on the tray. Because if you don’t make it round, and you make it square, you still have to give it a wide base.

Claudia: But its trademark is always made round.

Antonio: Yes, it must be unanimous.
Claudia: So you get focaccia wheels.

Antonio: Very well. These cake trays were handcrafted by craftsmen who are now disappearing. It’s hard to find. They are cans.

Claudia: Cans.

Antonio: They are not made of iron. Because this is truly a classic focaccia baking tray. So, let’s start seasoning it.

Claudia: How long do you keep this tray? They are also the third generation?
Antonio: No, no. This, you have to throw it away after one year because it burns.

Claudia: Ah, yes.

Antonio: Obviously, they are impermanent. This comes from – we have a handyman who, thank God, is still alive. He’s from Molfetta. So he makes about 1,000, and we keep it.

Claudia: He made it just for you? Not this one –

Antonio: Yeah, because there aren’t many of these people anymore. All craftsmen disappeared.

Claudia: So here everything is handmade. Antonio: Everything is handmade. Focaccia, but also the baking tray.

Antonio: So let’s get started with focaccia.
Claudia: Is there, more or less – in short, you judge the material by eye?

Antonio: Well, now, yes.

Claudia: Everything is added raw?

Antonio: Yes, of course, then there is the cake.

Claudia: Everything is cooked together. After the tomatoes, Antonio seasoned each wheel with olives, salt and oregano. So now ready to put in the oven?
Antonio: It should rest a little.

Claudia: Ah, they rest with all the ingredients. For how long?

Antonio: Now, at this temperature, a quarter hour of yeast. Then we put it in the oven.

Claudia: This is it. Another 15 minutes have passed, and the focaccia has absorbed all the flavor of the seasoning. Now it’s time to cook it in the 120 year old wood-fired oven at the bakery. This oven is huge. Wow. Wow, beautiful. By the way, it’s so hot.

Antonio: It’s hot?

Claudia: Extraordinary. Why is your skin so long?

Antonio: Can’t you see how big the oven is?
Claudia: Oh.

Antonio: How should it reach behind?

Claudia: How many meters is it?

Antonio: It’s 8 meters.

Claudia: 8 meters. But why long, say, rather than high?
Antonio: Previously, in ancient times, they were made that way.

Claudia: They need to be made that way. So, above and below –

Antonio: Up there and down here is another room, just like that.

Claudia: Ah, so the whole room is basically full of focaccia.

Antonio: So it’s normal to be this warm.

Claudia: Ah, I understand this. This is very dangerous. You have to be careful.

Antonio: We’re used to it. We count all the meters.
Claudia: Yes. How long is this skin?

Antonio: This is 4 meters.

Claudia: 4 meters. Jeez. So here’s focaccia that’s ready. What shows you it’s ready when you see it?

Antonio: When there’s a nice crust around. It’s well cooked.

Claudia: So what’s the best way to eat focaccia? There are actually many. What I love to do is come here by the beach, sit here, and have the occasional beer focaccia. It depends on the time of day. So, you know, this one is made near the bakery. Look at the oil. Very good. Wow! Oh, my God. Very delicious. It’s very oily, but in a good sense. The inside is very soft, and the tomatoes are amazing. I like all the flavors at the same time. You get an olive acidity and oily texture, and the tomatoes add that extra softness. And then you have the dough, which is nice and soft. This is the best feeling ever. Sitting here by the beach, have a slice of focaccia. Very good.


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Holiday food gifts from your favorite NYC restaurants and shops | Instant News

With the pandemic hitting the NYC restaurant industry particularly hard, the holidays are a great time to support your favorite local business. So many New York-based restaurants, bakeries, and food / beverage businesses offer nationwide delivery of their products, which means you can send your loved ones a taste of the city no matter where they are. From virtual cheese classes at Murray’s to pierogi samples from Veselka to the famous chocolate babka at Bread’s Bakery to sake made here in Brooklyn, there is something for everyone. Previously, we’ve rounded up our favorite picks for local shopping and spread the delicious cheer of the year.

All these products have been handpicked by the 6sqft team. We may receive commission for purchases made via this affiliate link. All prices reflect prices at the time of issue.

Courtesy of Murray’s Cheese

Murray cheese
Murray may be a national name these days, but even the younger generation of New Yorkers remember when it was just the original shop on Bleecker Street. For the dairy-loving person in your life, Murray has plenty to offer gift, from $ 95 Greatest Hits Collection to Moon Council Cheese Club. Another fun (and very 2020) idea is gift cards for virtual class.

Thanks to Katz’s Deli

Katz’s Deli
This 132 year old Lower East Side staple is a great gift idea for any member of your family who loves pastrami or anyone who loves this film. When Harry met Sally (You know, that scene). The best all-around gift is $ 150 New York flavors the package, which features pastrami, corned beef, hard salami, seedless rye bread, sour pickles, frankfurter and Katz bread, mustard, sauerkraut, and classic New York bagels. Another idea is Classic Subscription Plan, who delivers hand-carved meat samples and deli specialties to your loved ones every month. Prices range from $ 450 for three months to $ 1,050 for the full year.

Russ & Daughters Bagels, photo by Dale Cruse through Flickr cc

Russ & Daughter
Just a few blocks from Katz, this “mouthwatering” fourth generation (food accompanied by bagels!) Shop has been in operation since 1914. Make someone’s holiday morning special by sending them $ 179 New York Brunch. It comes with New York’s best Nova, natural cream cheese, hand-rolled bagels, chocolate babkas and Private Blend coffee with Russ & Daughters mugs.

Photo courtesy of Zucker’s

Zucker Bagels and Smoked Fish
These relatively new arrivals – they opened their first shop in Tribeca in 2006 – have brought New York’s bagel and smoked fish traditions to younger generations. One thing we love about Zucker’s is how they partner with other local suppliers (this drink comes from Acme Smoked Fish, pickles from Guss’ Pickles). They $ 99 Holiday Bagel Brunch for 6 people comes with six bagels (all hand rolled and kettle-boiled), three cream cheeses, Nova lox, Zucker’s famous everything-spice whisk, six holiday cakes (your choice for Christmas or Hannukah), and a bagel-cut knife.

Photo courtesy of Veselka

There’s something particularly comforting about a hearty plate of pierogies, and the East Village Veselka institute now ships them across the country. A 66 year old Ukrainian restaurant offers two dozen for $ 79, which allows you to choose your own (meat, potatoes, cheese, arugula and goat cheese, short ribs, or saurkraut and mushrooms). That $ 129 Complete Ukrainian Dinner for 4-6 people is another great option, as it comes with a choice of pierogies, a choice of soups (Ukrainian borscht, vegetarian borscht, chicken noodle soup, matzoh ball soup, or mushroom barley soup), and a choice of main dishes (beef stroganoff, veal goulash or bigos).

Courtesy of Feltman

Feltman from Coney Island
Help your sweetheart through this really tough winter by recreating summer BBQ. And what better way to do this than with a real Coney Island hot dog? Not only do Feltman have historical roots, but they do a lot of fundraising work for 9/11 veterans and charities. They $ 54.99 Vacation Hot Dog Package comes with a pack of genuine Feltman hot dog cases, a pack of genuine Feltman hot dogs without skins, two packs of Martin long potato rolls (because can you eat hot dogs with the others?), deli-style mustard, and one Feltman knit beanie. For Black Friday, from November 20-29, Feltman is offering a 20% discount on all online orders; just use the promo code FRIDAY at checkout.

photo by Viviana Rishe in Unsplash

Fulton Fish Market
Sure, eating oysters is delicious, but it’s also fun to accept them as gifts and learn how to shell them. The historic Fulton Fish Market in the city center shipped dozens of their mollusks nationwide. As they noted on their website, “Pacific Oysters tends to be sweeter and smaller in size, meanwhile Atlantic oysters known for its salinity. “For those of you who are more kitchen-averse, there are too options shelled available.

Courtesy of Donuttery

You’ve probably seen these delicious mini donuts in markets around New York, and this year, you can give someone a gift to make their own. Donuttery’s $ 29.99 DIY Donut Kit Comes with a one-pound donut mix, four sugar donut donuts, a donut holder, and an instruction guide.

Courtesy of Fat Witch Bakery

Fat Witch’s Bakery
Speaking of miniature candy, Fat Witch Bakery, which started in the 90s at Chelsea Market, now ships individually wrapped brownies around the country. That $ 33.50 The Great Witch’s Favorite Tin makes a great gift; It comes with 2 original brownies, 2 caramels, 2 walnuts, 1 blonde, and 1 double chocolate.

Thanks to Seed + Mill Halva

Seed + Mill Halva
A more recent Chelsea Market success, Seed + Mill brings halva – the “flaking, sweet, melt in your mouth flavor, texture” made from sesame seeds – into the mainstream. Apart from making more than 30 flavors of halva, they also sell organic tahini and various sesame spices. That $ 45 Halva Trio makes a unique gift and complements it with pistachios, sea salt dark chocolate, and raspberry varieties.

Magnolia Cakephoto by Ralph Daily through Wikimedia Commons

You can call it Sex and the citythe famous homemade cupcake cliché, but definitely delicious. That $ 65 New York Dozen the package – which comes with four red velvet and two each of classic, vanilla & chocolate cake with vanilla & chocolate buttercream – is a great gift for someone sweet, as is $ 65 a dozen Christmas or $ 65 A dozen Hanukkah if you want to go festive. But true New Yorkers also know that banana pudding is the ingredient that makes sweet dreams come true. Maybe we suggest $ 70 Chocolate Hazelnut Combo Pack? It comes with three containers of classic banana pudding and three containers of the Nutella variety.

photo by stu_spivack through Flickr cc

Milk Bar
What started as a Christina Tosi shop in the East Village is now a national sensation, changing the way we think about birthday cakes forever. For holidays, Milk Bar offers The Pepp Rally for $ 80 (which includes a six-inch peppermint bark cake and a can of peppermint pretzels) and Season Greetings for $ 120 (which comes with a six-inch peppermint bark cake, a dozen truffle boxes of peppermint bark, and the famous Pie Milk Bar). Another fun option for kids is cookie tins or truffle cake.

William Greenberg
Nothing says New York City like classic black-and-white pastries (just ask Jerry Seinfeld, who famously says you need to get a little chocolate and vanilla with every bite) and William Greenberg has been known for their cakes since the Upper East Side Shop first opened in 1946. You can send The $ 59 pack contains 12 giant cakes or The $ 49 package contains 18 mini cookies. There is even a gluten free options!

Photo by Brian Kennedy

Bakery Bread
We can’t think of anything we do do not like from Breads Bakery, but if you want to introduce your out-of-town friend or relative to this Jewish bakery and pastry shop, it’s best to start with their famous babka. Named the best city by countless media outlets, it is made “using cultured butter from France, Nutella, and Belgian dark chocolate chips.” (We know, we drool too.) Ship a a pack of three for $ 49.95. Another option is $ 79.95 pack of six which comes with three chocolate babkas and three cinnamon.

Photo by Kate Previte

We would be remiss not to include this famous half pound cookie on our list. There isn’t much to say other than that they are amazing and worth the wait. But lucky for your family and friends, they can bypass the queue and have it delivered straight to their home. That Miscellaneous Signature Cookies get all four flavors (chocolate chip walnut, dark chocolate chip chip, dark chocolate peanut butter chip, and oatmeal raisin). They cost $ 27 for four cakes, $ 49 for eight, and $ 68 for twelve.

Photo courtesy of Senza Gluten

Sugar free
Don’t let the gluten-free special person in your life miss the sweetness of the holiday. Senza Gluten, which owns a bakery and brick-and-mortar restaurant in the Village, ships their goods across the country. Vacation favorites included Candlenut Snowball Mini Cake, Chocolate Walnut Mini Chubbies, Bread Butter Mini Cakes, and classic Chocolate Chip Pastry.

Brooklyn Kura courtesy of

Brooklyn Kura
This Industrial City brewery is the first in New York City and one of only 15 in the country. If you send wine as gifts too often, consider it $ 65 vacation package. It comes with homemade Japanese sake granola, sake-kasu rice cake, a bottle of Junmai Ginjo Namazake (Number Fourteen) and Junmai Namazake (Blue Door).

Brooklyn Gin
Other hangover gift ideas are a a bottle of Brooklyn Gin ($ 43.99). Founded in 2010 by two Brooklyn men, small batch gin is made and distilled just a little in the north of the state at Warwick Valley Winery and Distillery. Made with fresh orange peel and hand cracked juniper, the makers are proud to say this drink is good enough to drink on its own.

Photo by Matt Weinberg, courtesy of Wolffer Estate

Wolffer Estate
This Hamptons-based winery makes some of the nicest roses, which you can find across town all summer. But today, we will drink it all season long. With the convenient delivery service, you can get bottle delivery even at the last minute. We’re partial to Summer in a Bottle Rosé, but Sparkling Rosé will also be a wonderful gift.

Courtesy of Threes Brewing

Threes Brewing
This Gowanus brewery is great for putting together a group in their large backyard, but since we weren’t able to do it this year, we were able to bring the fun home. For holidays, Threes offers a gift package (one for Science lover and another for beer enthusiast), three months beer subscription, fund A $ 30 tasting kit which includes a fun virtual beer class.

Courtesy Partners Coffee

Coffee Partners
With Partners Coffee, a Brooklyn-based small batch specialty coffee roaster, you can ship beans sourced from around the world. This year, for the holidays, they are bringing back their fan-favorite seasonal coffee mix, Miracle On North 6th Street, which has a record of familiar holiday flavors such as orange, cinnamon and malbec.



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