Tiberias

Comfortable, relaxed, upscale, delicious… Those words barely describe this brand new eatery in Midtown Manhattan. Tiberias (45 East 34th Street; NY, NY 10016; Tel: 212.481.4222). is under OK supervision, its fare is cholov Yisroel dairy. SYR and I went there yesterday at mid afternoon, less than a week after it opened. It may be brand new but, the two Steinhart brothers have been working in and managing restaurants for the last five years, in spite of their very young ages. This is the realization of their dream, a dream of having a unique restaurant with something different than the standard offerings. If this is how they started, it will not just be a dream!

A partial view of Tiberias Restaurant

SYR started the meal with the Stuffed Mushrooms, stuffed  with fresh vegetables topped with mozzarella and doused in cream sauce.

5 button mushrooms, stuffed with vegetables, topped with mozarella, doused in cream sauce.

She found it very flavorful, each ingredient combined for a delicious, perfect, appetizer.

I had the Gravalax. Homemade smoked salmon with potato crustini and cucumber salad with dill and mustard,  subtly flavored and very good to the palate.

We then shared the Special of the Day, Pasta del Sol. It consisted of penne with cream sauce and cherry tomato culis, topped with a nicely sized grilled Atlantic salmon.

Considering it was a hot, humid day SYR accompanied the meal with a Lime & Srawberry Smoothie, made from freshly squeezed lime juice, a bit of lemon zest,  fresh strawberries and crushed ice. It looked great and tasted even better. I had the Coffee Slim Shake (it’s sugar free, but you wouldn’t believe it from that great taste!), it came with ice cream, skim milk and was topped with cocoa powder. On the table next to us, a young lady was feasting on an interesting looking Affogato de Gelato, her expression told us it must have tasted heavenly. She explained to us that she’s enjoyed it here before, it consists of a large scoop of sugar free vanilla ice cream, in a boiling shot of espresso served in a martini glass…

We ended the meal with their Jack Daniels Cheese Cake, this is a Mozart type cheese cake with 2% percent of Jack Daniels whiskey. It tasted superb  and looked great, served with three ice cream scoops, some whipped cream and fresh strawberries.

Jack Daniels Cheese Cake

SYR had a Torino Hot Chocolate, gourmet hot chocolate with a partially submerged milk chocolate bar… buonissimo, ottimo!!! I had their Cappuccino, an espresso with steamed milk topped with foam, made from Italy’s famed Danesi Gold Beans…. subtly sweet with a pinch of brown sugar, artistically presented.

Tiberias Cappuccino

A great experience in a brand new eatery with a nice ambiance; as SYR puts it, NO-GUILT DELISH! This definitely calls for an encore…

CS

And the Winner Is…

We received 21 entries. Next time we’ll give you more time, there will be more contests and give aways during the year. We promise.

Here is what the contest winner will receive from N&K:

Stack 108 slices stack White American, 16ozs. Mozarella chunk, 8ozs. Muenster chunk, 8 ozs. Cheddar chunk, 6ozs. Muenster slices, 6ozs. Swiss slices, 6ozs. Processed Pepper Jack slices, 8ozs. shredded Pizza Cheese, 8 ozs. shredded Chef's Blend, 12 Mozarella Cheese Sticks

Some recipes were great, some were very easy to prepare, some however showed very little imagination or creativity. It was not easy to choose a winner… We deliberated, debated and agonized before reaching a final decision especially between #2 and #3 below.

The top three choices are:

#3

Tikvah’s Cheesecake

Crust: any graham cracker pie crust

*Cake*

2lbs unwhipped cream cheese
1.5 cup sugar
1.5 tablespoon Lemon juice
1 pinch salt
4 eggs

Preheat oven to 350 F
Beat cream cheese & sugar until soft. add rest of ingredients and mix.
Pour on top of crust and bake for 45 minutes.
Remove and let stand for 10 minutes.

*Topping*

2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla
spread on top and bake again for 10 minutes

keep in oven with oven off for 2 hours to prevent cracking. refrigerate and serve cold

this can also be made into cheese snacks baked in cup cake holders. For cheese snacks no crust is needed. Also cute idea for mini cakes is to put a sandwich cookies on bottom of pan & then the batter in the cup cake holder

Submitted by: Tikvah V. from Flatbush

#2

Cheesecake Swirl Brownies

3 eggs (2 whites split separately, 1 whole)
6 tablespoons margarine
1 cup sugar (split in 3/4 & 1/4)
3 tablespoons vanilla
½ cup flour
1/4 cup cocoa
1 package cream-cheese (8 oz)

In a small mixing bowl beat marg. & 3/4 c. sugar until crumbly.
Add 1 whole egg & 1 egg white & vanilla. Mix well.
Add flour & cocoa. Beat until blended.
Pour into spritzed 9″ square baking pan.
In a milchig mixing bowl, beat cream cheese and 1/4 c. sugar until smooth. Beat in 1 egg white.
Spoon-drop this mixture over the brownies to pretty much cover the top.
Cut through the batter with a knife to swirl it together.
Bake at 350 for 25-35 minutes or until set & edges pull away from side of pan.
Cool on a wire rack.

I made for my sister’s milchig sukkos party, as well as for shavuos every year. Big hit!
I got it from a magazine years ago, so I’ll post the pictures from their site, as they are pros at taking perfect pictures.

If you use reduced-fat margarine & reduced fat cream cheese, then here is the nutritional info:

Nutritional Analysis

1 brownie equals:
167 calories
7 grams fat (3 g saturated fat)
28 mg cholesterol
108 mg sodium
23 grams carbohydrates
trace fiber
4 grams protein

Diabetic Exchanges: 1-1½ starch, 1 fat

Submitted by: Faigy T. from Crown Heights

#1

Brachie’s Three Layered Cheesecake

*Crust*

1 cup flour
1/2 cup chopped nuts
6 tablespoons brown sugar
6  tablespoons softened butter

*Cake*

3/4 cup ground filberts
2lbs cream cheese
1 teaspoon vanilla sugar
1 1/2 cup sugar
4 eggs
1/8 teaspoon almond extract
2 oz baking chochlate

*Topping”

1 bar white milk chochlate
1 1/2 teaspoons coffee
3 teaspoons water
1 teaspoon light corn syrup

*Method*

1. – Combine crust ingredients in mixer until smooth
2. – Press into 9″ springform pan. bake for 10 minutes in a preheated over to 375 and set aside
3. – Mix cream cheese until smooth adding vanilla sugar,sugar and eggs one at a time
4. – Remove 2 cups cheese batter mix with ground filberts and almond extract. Pour onto crust and level with metal beveled spatula.
5. – freeze for 1 hour
6. – Melt chochalate. Remove another 2 cups cheese mixture and add to melted chochlate. Pour over filbert layer leveling well.
7. – Freeze for 20 minutes
8. – Pour remaining batter onto chochlate mixture
9. – Half fill 9×13 pan w/ water. Wrap bottom of springform pan w/ heavy duty foil and place pan in water
10. – Bake for 2 hours in a preheated to 350 oven
11. – Let cool for another 2 hours w/o opening oven door
12. – Refrigerate for at least 6 hours
13. – Melt topping. over a small flame until dissolved
14. – pour over cake allowing it to drizzile down sides.
15. – can be decorated with chocolate curls or left just as is

This winning recipe was submitted by: Brachie S., from Lakewood

SYR

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shavuos recipes – part 2

shavuos recipes – part 1