Zabar’s and a Brie Bowl Recipe
For many, the magic of NYC lies on Broadway. My magic? It’s 40 blocks north of Times Square.
If there’s only one place you’re going to stop for food in NYC. I say stop at Zabar’s. Zabar’s is a deli, gourmet market, and housewares store located on 80th and Broadway, just a few blocks from the American Museum of Natural History. Not only will you smell, see and buy delicious food, but it’s so much cheaper buying your lunch at Zabar’s. This way you can eat on the go, freeing up more time to see the city as well!
There are three things I buy nearly every time I go, and highly suggest trying.
First, my favorite deal of the day, is the $1.89 8 oz Brie round or wedge. Not only is this a super score you can’t find anywhere else. I always wonder at the magic of this, since the first time I walked in the crowded store, saw the cheese, and then squealed at seeing $1.89 Brie. When I first did this, everyone looked at me like I was crazy. I’d never baked with Brie before. Four trips to NYC later, I now have the perfect appetizer recipe for this Brie. The recipe for this Brie Bowl makes a spicy, hot, and too good to be true. I only slightly adapted this recipe from McCormick by making a spice butter, which makes spreading and prepping much easier…. and tastier? In the end, it’s simple, delicious and to moan for.
Recipe: Brie Bowl
Prep Time: 15 minutes
Need more time to cook? Prep the bowl and cover before adding the brie. Then when you’re ready pop in the brie and stick that baby in the oven.
Cook Time: 25 minutes
1 1/2 tsp Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Ground Mustard
1/2 tsp sugar
1 loaf round bread (sourdough or rye works equally well)
1 tablespoon butter, softened
1 round (8 ounces) Brie cheese
- Preheat oven to 350°F.
- Mix spices and sugar in small bowl. In a separate bowl, place softened butter. Add 2 teaspoons of dry mixture to butter and mix to make a spicy butter.
- Place bread onto your baking sheet. Cut a circle into the top of bread and remove bread center to make room for the Brie.
- Spread your butter mixture on bread evenly. Sprinkle with 2 teaspoons of the spice mixture. Using a bread knife, make 2-inch cuts at 1-inch intervals around edge of bread. For a taller bread, cut slightly thinner pieces. These Remove rind from Brie and place in bread. Sprinkle Brie with remaining spice mixture. Replace top of bread.
- Bake 20 to 30 minutes, or until the cheese is soft and pulls away when you tug on a bread piece. To serve, remove bread top and break into bite size pieces. Dip bread pieces in hot Brie and devour.
My second item? The sugary, heavy Chocolate Babka.
Think of the most mouthwatering, sugar filled cinnamon swirl bread you’ve ever had. This is better. All chocolate, butter and flaky streusel wrapped up in a loaf, convincing you that it’s sweet fudgey bits and crispy buttery tops are completely guilt free! If the chocolate babka is the out of your price range, try any of the other chocolate filled pastries or baked goods, like the chocolate filled croissant or I suppose something without chocolate if that’s your thing. Feeling naughty? A slice of chocolate babka will make the best french toast you’ve ever had.
Finally, Zabar’s has so much to try, including a Kosher deli, so don’t leave without trying something new. Last time I had the Latkes and Blintzes, delicious both cold while out on the sidewalk outside of Zabar’s and when warmed up properly. The knishes come hot, and are potato filled flavor bursts. Another time my roommate and I shared knishes waiting for the subway, much cheaper than our sit down meals.
If the guilt of all this food has you worried, take your snack to go and take the long stretch of a walk down to the Museum and through part of Central Park. If you dare to go upstairs, try to not get distracted by the many pots, bowls, pepper shakers and knives.