Los Angeles Kosher Restaurants

Kaymak, kajmak, kaimak or qeymağ, also geymar, gaimar, is a creamy dairy product, similar to clotted cream, made in the Balkans, Turkey, the Middle East, Central Asia, Iran, Pakistan, Afghanistan, and India. It is made from the milk of water buffalos in the East or of cows in the West.

The traditional method of making kaymak is to boil the milk slowly, then simmer it for two hours over a very low heat. After the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. Kaymak has a high percentage of milk fat, typically about 60%. It has a thick, creamy consistency (not entirely compact due to milk protein fibers) and a rich, mildly sour taste.

It is usually enjoyed as an appetizer, but also as a condiment. The simplest recipe is lepinja sa kajmakom (fresh bread filled with kaymak) consumed for breakfast or as fast food.  Other traditional dishes with kajmak include pljeskavica sa kajmakom (the Balkan version of a hamburger patty topped with melted kaymak).

Kaymak is mainly consumed today for breakfast along with the traditional Turkish Breakfast. Kaymak is traditionally eaten with pastries, preserves or honey or as a filling in pancakes. Kaymak or qymaq in Afghanistan is used as an accompaniment to flatbread, naan, or for the tea drinking on special occasions, qymak chai which is green tea with baking soda, milk and kajmak as a topping.

You can find authentic Kosher food containing Kaymak on many Kosher Restaurants in Los Angeles.

Clotted cream is a thick yellow cream made by heating unpasteurised cow’s milk and then leaving it in shallow pans for several hours. During this time, the cream content rises to the surface and forms clots.

In the European Union, Cornish clotted cream is a protected designation of origin (PDO) for cream produced by the traditional recipe in Cornwall. The origins of clotted cream appear to lie in Southwest England, in the counties of Devon and Cornwall. In fact, an alternate name for clotted cream is Devonshire cream or Devon cream, in a reference to the county of possible origin for the food.

Clotted cream is generally served as part of a cream tea on scones with strawberry or raspberry jam. In Devon, the cream is traditionally used instead of butter, with the jam spread on top of the cream; in Cornwall the jam is spread first because the runny substrate of Cornish clotted cream would make the Devonian method of service impossible to achieve without looking messy.

The fat content of clotted cream is usually around 55%, and it has a creamy, slightly sweet flavor all on its own. Some cooks like to add small amounts of sugar or flavoring such as vanilla, especially when clotted cream is used on fresh fruit. On scones, the natural sweetness of the scone is all that is needed, and sweetened clotted cream can seem cloying on desserts.

You can find authentic Kosher food containing Clotted Cream on many Kosher Restaurants in Los Angeles.

A cream tea, Devonshire tea or Cornish cream tea is tea taken with a combination of scones, clotted cream (or in some instances whipped cream), and jam.

Cream teas are traditionally associated with Devon and Cornwall, counties located in South West England. Cream teas are offered for sale in tea rooms throughout Great Britain (especially the South West of England) and rest of the Commonwealth, or wherever someone wants to give an impression of British influence. In the United States it is promoted as a typically British afternoon snack.

The name “Devonshire tea” comes from the county of Devon in England, where it is a local speciality.

Cream Tea is the signature dish of England’s Devon County and has caught on as a favourite afternoon ‘little something’ in tea rooms and eateries all over the world, although the international version served with whipped cream is but a pale imitator.

Cream Tea can be enjoyed very nicely if the scone is round-shaped, freshly home-baked and preferably warm, strawberry jam contains whole chunks of the preserved fruit, and clotted cream from a Devon dairy farm with a thin pale yellowish crust is on the top.

You can find authentic Kosher Cream Tea on many Kosher Restaurants in Los Angeles.

The scone is a small British quick bread (or cake if recipe includes sugar) of Scottish origin. Scones are especially popular in the United Kingdom, Canada, Australia, New Zealand, Ireland, and the United States, but are eaten in many other countries. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent. The scone is a basic component of the cream tea or Devonshire tea.

The word scone derives perhaps from the Middle Dutch schoonbrood (fine white bread), from schoon (pure, clean) and brood (bread). The Oxford English Dictionary reports that the first mention of the word was in 1513.

The original scone was round and flat, usually the size of a small plate. It was made with unleavened oats and baked on a griddle (or girdle, in the Scots language), then cut into triangle-like quadrants for serving. When baking powder became available to the masses, scones began to be the oven-baked, well-leavened items we know today.

Scones sold commercially are usually round in shape, although some brands are hexagonal as this shape may be tessellated for space-efficiency. When prepared at home, they take various shapes including triangles, rounds and squares.

In some countries one may also encounter savoury varieties of scone which may contain or be topped with combinations of cheese, onion, bacon etc. In the United States, scones are drier, larger and typically sweet. There are also floral scone mixes available which make scones that taste like the scent of flowers such as rose, violet, jasmine, lavender, and orange blossoms.

A more recent version of the scone is the ‘lemonade scone,’ which is made with traditional lemonade (cloudy lemonade) and cream instead of butter and milk. However, most fillings tend to be spices, including cinnamon and poppy seed.

You can find authentic Kosher Scone on many Kosher Restaurants in Los Angeles.

A biscuit (pronounced /bɪskɨt/) is a baked edible product. The word applies to two distinctly different products in American and British English. In American English it relates to a small soft leavened bread, somewhat similar to a scone and in British English it relates to a small and hard, often sweetened, flour-based product, most akin in American English to a cookie.

Early biscuits were hard, dry, and unsweetened. They were cheap – early biscuits were most often cooked after bread, in a cooling bakers oven; they were a cheap form of sustenance for the poor.

Biscuits today can be savoury or sweet, but most are small at around 2 inches (5.1 cm) in diameter, and flat. The term biscuit also applies to sandwich-type biscuits, wherein a layer of cream or icing is sandwiched between two biscuits, such as the Custard cream. European biscuits tend to be thinner, softer, and more sugary in consistency, and often more creative in design, whereas British biscuits tend to be harder and plainer, perhaps in deference to the country’s naval history.

Sweet biscuits are commonly eaten as a snack food and are, in general, made with wheat flour or oats, and sweetened with sugar or honey. Varieties may contain chocolate, fruit, jam, nuts, or even be used to sandwich other fillings.

In Britain, the digestive biscuit and rich tea have a strong cultural identity as the traditional accompaniment to a cup of tea, and are regularly eaten as such. Many tea drinkers “dunk” their biscuits in tea, allowing them to absorb liquid and soften slightly before consumption.

Savoury biscuits or crackers (such as cream crackers, water biscuits, oatcakes, or crisp breads) are usually plainer and commonly eaten with cheese following a meal. There is also a large variety of savoury biscuits that contain additional ingredients for flavour or texture, such as poppy seeds, onion or onion seeds, cheese (such as cheese melts), and olives.

You can find authentic Kosher Biscuits on many Kosher Restaurants in Los Angeles.

In the United States and Canada, a cookie is a small, flat-baked treat, usually containing fat, flour, eggs and sugar. In most English-speaking countries outside North America, the most common word for this is biscuit; in many regions both terms are used, while in others the two words have different meanings—a cookie is a plain bun in Scotland, while in the United States a biscuit is a kind of quick bread similar to a scone.

Its name derives from the Dutch word koekje or (informal) koekie which means little cake, and arrived in the English language through the Dutch in North America. Cookies appear to have their origins in 7th century AD Persia, shortly after the use of sugar became relatively common in the region. They spread to Europe through the Muslim conquest of Spain. By the 14th century, they were common in all levels of society, throughout Europe, from royal cuisine to street vendors. Cookies came to America in the early English settlement (the 1600s), although the name “koekje” arrived with the Dutch. This became Anglicized to “cookie” or cooky. The most common modern cookie, given its style by the creaming of butter and sugar, was not common until the 18th century.

Cookies are most commonly baked until crisp or just long enough that they remain soft, but some kinds of cookies are not baked at all. Cookies are made in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts or dried fruits. The softness of the cookie may depend on how long it is baked.

You can find authentic Kosher Cookie on many Kosher Restaurants in Los Angeles.

In Western culture dessert is a course that typically comes at the end of a meal, usually consisting of sweet food. The word comes from the French language as dessert and this from Old French desservir, “to clear the table” and “to serve.” Common desserts include cakes, cookies, pastries, ice cream, and candies. Fruit may also be eaten with the dessert.

In Russia, breakfast foods such as Bliny, Oladi, and Syrniki served with honey and jam are also popular as desserts. The word dessert is most commonly used for this course in U.S., Canada, Australia, and Ireland, while sweet, pudding or afters may be alternative terms used in the UK and some other Commonwealth countries, including India. In England, the term pudding might be used among the Upper and Upper-middle classes, with dessert only used if the course consists of fruit.

Desserts are often eaten with a dessert spoon, intermediate in size between a teaspoon and a tablespoon.

Desserts are an integral part of Jewish cuisine. Jewish desserts are a synthesis of recipes from the many places that Jews have lived throughout the centuries, all influenced by Jewish dietary laws.

You can find authentic Kosher Dessert on many Kosher Restaurants in Los Angeles.

Banana is the common name for herbaceous plants of the genus Musa and for the fruit they produce. Bananas come in a variety of sizes and colors when ripe, including yellow, purple, and red. In popular culture and commerce, “banana” usually refers to soft, sweet “dessert” bananas.

They are native to tropical Southeast Asia, and are likely to have been first domesticated in Papua New Guinea. Today, they are cultivated throughout the tropics. They are grown in at least 107 countries, primarily for their fruit. Although fruit of wild species have large, hard seeds, virtually all culinary bananas have only tiny seeds. Bananas are classified either as dessert bananas (meaning they are yellow and fully ripe when eaten) or as green cooking bananas.

Bananas are the staple starch of many tropical populations. Depending upon cultivar and ripeness, the flesh can vary in taste from starchy to sweet, and texture from firm to mushy. Both skin and inner part can be eaten raw or cooked.

Bananas are eaten deep fried, baked in their skin in a split bamboo, or steamed in glutinous rice wrapped in a banana leaf. Bananas can be made into jam. Banana chips are a snack produced from sliced dehydrated or fried banana or plantain, which have a dark brown color and an intense banana taste. Bananas fried with batter is a popular dessert in Malaysia, Singapore, and Indonesia. A similar dish is known in the United States as banana fritters.

Along with other fruits and vegetables, consumption of bananas is associated with a reduced risk of colorectal cancer and in women, breast cancer and renal cell carcinoma. Bananas contain considerable amounts of vitamin B6, vitamin C, and potassium. The latter makes them of particular interest to athletes who use them to quickly replenish their electrolytes.

You can find authentic Kosher Banana Food on many Kosher Restaurants in Los Angeles.

Banana bread is a type of quick bread that contains mashed yellow bananas. Banana bread is often a moist, sweet, cake-like bread which typically uses baking soda as the leavening agent instead of yeast; however, there are some banana bread recipes that are traditional-style yeast breads.

Banana breads can also be made from frozen bananas. Wrapped in clingfilm, still in their skins, bananas will keep in the freezer for up to six months to be used for breads, cakes, etc.

Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s, and appears in Pillsbury’s 1933 Balanced Recipes cookbook. The origin of the first banana bread recipe is unknown, though some speculate it was originated in the 18th century by housewives experimenting with pearlash. The home baking revival of the 1960s and the simplicity of its recipe led to an explosion in banana bread’s popularity. The cookbooks of the 1960s added to its popularity because they commonly listed multiple variations of bread that added fruits, nuts, chocolate chips and even extra bananas.

Banana Bread has stood the test of time. Banana bread starts with a thick sweet batter that is full of mashed bananas, ground cinnamon and toasted nuts. It is, as the name “Quick” Bread implies, quick to make.

You can find authentic Kosher Banana Bread on many Kosher Restaurants in Los Angeles.

A quick bread is a type of bread which is leavened with chemical leaveners such as baking powder, sodium bicarbonate, or cream of tartar. Unlike yeast breads which often take hours to rise and can vary greatly based on external factors such as temperature, breads made with chemical leaveners are relatively uniform, reliable, and quick. Quick breads are broadly understood as including many cakes, as well as banana bread, beer bread, cornbread, biscuits, muffins, pancakes, scones, and soda bread.

Almost all quick breads have only five basic ingredients: flour, baking powder (and/or baking soda), eggs, fat (butter, margarine, shortening, or oil), and milk (or another liquid). Everything beyond these basic ingredients is for variation in flavor and texture. The type of bread produced is variable based predominantly on the method of mixing, the major flavoring, and the ratio of liquid in the batter. Some batters will be thin enough to pour, and others will be thick and consequently be dropped.

There are three basic methods for making quick breads: the quick-bread method, the creaming method, and the biscuit method. These three methods combine the rise of the chemical leavener with advantageous lift from other ingredients. Aside from mixing methods, quick breads also vary widely in the consistency of their dough or batter. There are three main types of quick bread batter: pour batter, drop batter, and stiff dough. Pour batters have a dry:liquid ratio of 1:1 and is the most moist type of quick bread batter. Drop batters have a dry:liquid ratio of 3:1. Stiff dough, being the stiffest, has a ratio of about 7:1.

You can find authentic Kosher Quick Bread on many Kosher Restaurants in Los Angeles.