BABE RUTH
"The SULTAN of SWAT"
The GOAT of BASEBALL
GREATEST HOME RUN "KING" EVER !!!
GET YOUR BEATIFUL ARTPIECE of The BAMBINO
GEORGE HERMAN "BABE" RUTH
FINE ART PRINTS From FINE ART AMERICA
New York's Top Independent Food Blog
BABE RUTH
"The SULTAN of SWAT"
The GOAT of BASEBALL
GREATEST HOME RUN "KING" EVER !!!
GET YOUR BEATIFUL ARTPIECE of The BAMBINO
GEORGE HERMAN "BABE" RUTH
FINE ART PRINTS From FINE ART AMERICA
BLACK & WHITE
RECIPE :
Step 1
Heat oven to 375 degrees. Arrange racks in top and bottom thirds, and line two rimmed baking sheets with parchment paper.
In a large bowl, whisk together flour, baking powder, sea salt and baking soda. In a medium bowl, whisk together sour cream, milk, vanilla, lemon zest and almond extract.
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined, scraping the sides of the bowl as necessary.
Reduce speed to low and beat in ⅓ of the flour mixture, then ⅓ of the sour cream mixture. Repeat until both mixtures are incorporated, scraping sides of bowl as necessary. (Mixture will be the consistency of thick poundcake batter.)
Dollop heaping ¼-cup scoops of batter onto prepared baking sheets, spacing them 2 inches apart. (You should have 12 to 14 cookies.) Bake for 6 minutes. Rotate the baking sheets. Continue to bake until the cookies have firmed up and spring back when lightly pressed in the center, 6 to 9 minutes. (They’ll brown only on the bottoms.) Take care not to overbake, or they will dry out.
Transfer baking sheets to wire racks and let cool for 15 minutes, then transfer cookies directly to racks to cool completely.
While the cookies cool, make the glaze: Place the confectioners’ sugar in a medium bowl and whisk in 3 tablespoons boiling water, the corn syrup, vanilla and salt. Continue to whisk, adding more boiling water as needed, until you have a thick yet spreadable frosting that is the texture of hot fudge sauce. (Too thick is preferable to too thin.) Flip each cookie over and spoon glaze over half of its flat side, spreading to edges with the back of the spoon. Place on wire rack to set. You will have vanilla frosting left over.
Whisk melted chocolate into vanilla frosting, then whisk in cocoa and enough room temperature water to make a thick yet spreadable glaze. Glaze the bare half of each cookie. Let glaze set for at least 1 to 2 hours before serving.
Melissa Clark, a food columnist at the New York Times, states that these cookies aren’t just a New York staple, they’re a major part of Jewish culture. According to her, “Black-and-whites have been an entrenched part of the very robust Jewish cookie scene in New York City for a century.”
However, these cookies have a long-debated history about their creation. Specifically, is it really a cookie?
According to Molly O’Neill, black and white cookies are “broken promises” in that they’re floury cakes baked in a cookie shape. Essentially, they’re “drop cakes” because the batter resembles what you’d find in the batter of a cupcake, with a little extra dough so it does not run all over the place.
Nonetheless, people love them and flock to their nearest bakery for a bite of its vanilla, chocolatey goodness.
The cookie is believed to have been created by Glaser’s Bake Shop, which was opened in 1902 by Bavarian immigrants in Manhattan. Many others believe the cookie began as “half-moon” cookies that were served at Hemstrought’s Bakery in Utica, New York. While it’s hard to tell where these cookies’ roots lie, each story shares one common element: they come from German food traditions.
While these cookies seemingly have been around forever, it wasn’t until the 1940s and 1950s they became popular. During and after WWII, American soldiers reintroduced the cookie to Germany, which inspired the name “Amerikaner”. The term is actually derived from the shape of Brodie helmets worn by U.S. soldiers during the World Wars.
CHOPPED CHEESE SANDWICH - Blue Sky Deli, East Harlem
BAGELS -
RIB SAUCE
P.J.CLARKE'S - Since 1884
PJ Clarke's
NY NY
P.J. Clarke’s has been serving up delicious burgers in a cozy setting for nearly 150 years. A favorite among Hollywood stars, Frank Sinatra often sat at Table 20 and Buddy Holly famously proposed to his wife here after knowing her for just five hours. In 1958, Nat King Cole proclaimed that P.J. Clarke’s bacon cheeseburger was “the Cadillac of burgers,” and, well, the rest is history.
KEENS
"Home of The Mutton Chop"
KEENS STEAKHOUSE - Since 1885
Over 150 years ago, publishers, playwrights, and producers met and mingled at the renowned Keens Steakhouse before seeing a show. As the story goes, actors from the nearby Garrick Theatre would even come, dressed in full costume and makeup, to eat between acts. Today, the iconic steakhouse is known for being one of the last remaining establishments of the historic Herald Square Theatre District.
PETER LUGER STEAKHOUSE - 1887
Situated steps away from the East River, Peter Luger has been the go-to spot for lunch and dinner since the late 1800s. The restaurant started as a cafe and bowling alley by the Luger family and was later bought in an auction by Sol Forman when it fell into disrepair. Forman owned the manufacturing business across the street and realized he had nowhere else to bring his business clients for lunch if the restaurant were to close, so he decided to take over the spot himself. Fast forward decades later, and Peter Luger Steakhouse is still talked about for its juicy burgers and high-quality cuts of meat.
KATZ'S DELICATESSEN - 1888
Immortalized in that classic When Harry Met Sally scene (“I’ll have what she’s having!”), Katz’s has remained a quintessential New York City institution since the 1880s. Starting out as a small kosher deli on Ludlow Street, the beloved establishment has been making delicious corned beef sandwiches, knishes, latkes, matzo ball soup, and more for nearly 150 years.
RAO'S
East Harlem, NYC
RAO'S - 1896
Rao’s has been at its East Harlem location since 1896 and has a menu filled with Southern Italian classics. Known as one of the most exclusive restaurants in the city, this small 10-table red sauce joint is near impossible to get a reservation at. You may have better luck snagging a table at its Las Vegas or Los Angeles outposts.