We’ve always been a huge fan of the blueberry muffin. Over the years the only place one could get a decent muffin was Dunkin Donuts but overtime they seemd to taste a bit artificial and the amount of blueberries in each muffin seemed to get smaller and smaller in numbers. Maybe that happens when you make a million of them each day and the bottom line comes into play.
Recently we dissected one of our blueberry muffins to see on average how many ended up in a muffin and the magic number seemed to be 16 which makes for some fabulous blueberry happiness. All the muffins baked at the Charleston Bakery & Delicatessen are scratch made every morning with not a lick of preservatives or anything artificial. For an extra zip we add a bit of lemon zest and just a smidgen of almond extract.
What makes a good matzo ball? It's an age-old question that has stood the test of time and the duration of many a Passover Seder. Should they be light and fluffy or dense and hefty? Should they be the size of a golf ball or a fist? Should they sink or swim? Should they flake and fall apart or stick together at the slice of a spoon?
Some say the key to a good matzo ball is using seltzer water, which makes them extra fluffy. Others swear by whipped egg whites to get that light-as-air consistency. Still others say the secret is using enough schmaltz, or chicken fat, and one Jewish food aficionado claims the best matzo balls on earth are made not with chicken fat but with goose fat.
“If the divine creator has taken pains to give us delicious and exquisite
things to eat, the least we can do is prepare them well”
So on your next stop get some blueberry happiness or pick up an assortment of fresh baked muffins or some of our breakfast Danish which are extraordinary in themselves. Both make morning meetings at the office a great way to start the day.
The techniques and opinions on what makes matzo balls great vary, but one thing that all matzo ball lovers can agree on is that their mother makes them best. And if she's not making them you can always come to the Charleston Bakery and Delicatessen because we do them pretty darn good.
This Fall/Winter we'll have on average of four soup choices to pick from to enjoy at the store or by the quart in our Grab and Go food section. Some of those soups will include grilled corn and squash, chicken and wild rice, roasted tomato, crab and corn chowder, sausage and shrimp gumbo.
At the Charleston Bakery and Delicatessen the classic bagel and lox stands out as one of the area’s emblematic culinary titans. Like so many Jewish food favorites, this simple sandwich is rooted in an immigration story. In the 1800s, inexpensive, already-cooked lox-a derivation of the Yiddish word for salmon, -was a boon to Eastern European Jews. In the 1930s, a Kraft-sponsored radio show hyped the combination of bagels and cream cheese and within a decade, the Jewish answer to the cheeseburger had caught. Today, there are endless numbers of combinations of bread, spread and fish, from the pared-down purist versions to the profane bastardizations (the blueberry bagel, maple cream cheese).
The proper version is made with five key ingredients: a plain, sesame- or poppy-seed bagel; regular cream cheese; tomato; red onion; and slices of gently brined, cold-smoked Nova lox. These days, a few delis in Charleston, SC offer their own varieties, but few do it justice. At the CB&D we do this oh so right.