Free 1/2 pound of butter and your choice of the following: veggie cream cheese, scallion cream cheese, bacon, or lox spread.
Option 2: Wrap Platter
Great wraps available with the catering package. Photo: Cino’s Bagels
Whole wheat or white wrap.
Your choice of the following: tuna, chicken, ham & cheese, or turkey including macaroni salad, cole slaw, or cucumber salad.
Professional Event Photographers
Our partners – Long Island-based Photos of a Lifetime will cover your
event from start to finish, ensuring that you have stunning visuals to
cherish long after the event is over!
A Combination Like No Other!
This is the perfect pairing of Great Food and Great Photos as your guests savor freshly baked mouthwatering food. At the same time, our photographers artistically document the shared moments of your event.
To learn more about our package offerings and discuss customization
options, please email us at give us a call or click at 516-446-6110
And don’t forget our great tasting cappuccino coffee!
We look forward to the opportunity to help you celebrate your memorable moments both deliciously and creatively!
The new year is coming upon us. With that said, why not take a moment to enjoy a cup of coffee every January 20, which is National Coffee Break Day. Some people can’t start their day without a cup of coffee, while others need the extra boost in the afternoon.
The caffeine in coffee can affect people in different ways. While one person may be able to drink multiple cups throughout the day and fall asleep shortly after their last cup, another might not be able to drink a cup after noon or they’ll be up until midnight.
It is interesting to note, though, that while Americans may love coffee, we don’t compare to other countries. In fact, the US doesn’t even crack the top 15 for daily per capita consumption of coffee. The Scandinavian countries, led by Norway, topped of the list. In Norway, per capita consumption is 2.4 cups a day, while US per capita consumption is only at 0.9 cups a day.
While experts are concerned about our increasingly caffeinated nation—not without merit—coffee and caffeine also have some health benefits. For instance, caffeine can improve memory and mental functioning.
In fact, three or four cups a day may help prevent type-2 diabetes, Parkinson’s disease, liver disease and liver cancer. However, the saying goes “all good things in moderation.” Caffeine can also increase blood pressure and may increase the risk of heart disease.
If you’re looking to get your daily coffee fix, but are tired of drinking it, try cooking with it and make our braised short ribs. This recipe is for six pounds of short ribs. You should brew half a cup of coffee in advance.
Recipe:
Take 4 dried ancho chilies
Remove the stems, the seeds, and the ribs,
Place them in 2 cups of boiling-hot water for 20 minutes, or until softened. Drain the liquid in a colander over a bowl. The water should be a little bitter, but not unpleasantly so.
Put the chilies in a blender and puree them with 1 medium onion, quartered, 3 garlic cloves that have been coarsely chopped, 2 tablespoons of finely chopped canned chipotle chilies in adobo, 2 teaspoons of the adobo sauce, 2 tablespoons of pure maple syrup, 1 tablespoon of fresh lime juice and 1 teaspoon of salt.
Pat the ribs dry and sprinkle with 1 teaspoon of black pepper and 2 teaspoons of salt.
Heat oil in a large, heavy skillet, then brown the ribs in 3 batches, about 5 minutes per batch.
Turn the ribs occasionally and transfer to a roasting pan large enough to hold the ribs in 1 layer. Preheat the oven to 350 degrees Fahrenheit, but don’t put the ribs in just yet.
The skillet should have some fat remaining.
Add the puree to the skillet and cook for about 5 minutes over moderately low heat, stirring frequently.
Add the chili-soaked liquid you set aside earlier and the coffee.
Bring the whole sauce to a boil.
Pour it over the ribs.
he liquid should be enough to come halfway up the sides of the meat.
Cover the roasting pan tightly with foil and braise ribs in the middle of the oven for 3 to 3 and a half hours.
The ribs should be very tender. Serve with your side of choice.
“Freshly baked Bialy – a baked bagel type roll with onion, poppy seed filling.” Photo: iStock.
Bialys are a part of the bagel family but are quite different from the well-known bagel. While the typical American bagel is a dense, almost spherical roll covered in salt and occasionally filled with some sort of sweet filling, bialys have a much different shape and a very different taste. They’re almost like two triangular pieces of bread stuck together with an onion filling.
Additionally, whereas traditional bagels are often topped with sesame seeds or poppy seeds as part of their primary flavoring, bialys usually have no special toppings at all—just some coarse salt on the exterior to add a bit of zing to their natural sweetness.
What is a Bialy?
A bialy is a small, round roll that comes from several different cultures in Europe, with the primary difference being the toppings. Some bialys are topped with poppy seeds, some with sesame seeds, and some even with caraway seeds. The one thing that is true of all bialys is that they all have a savory onion filling baked into them, and they’re all baked rather than boiled like traditional bagels.
The result is a denser, sweeter, and more savory taste than the well-known New York bagel. The primary difference between bialys and bagels is the shape. Bialys are a round roll, while bagels are a ring. Traditional bagels are usually topped with salt, sesame seeds, or poppy seeds. Bialys have a sweet onion flavor and are usually topped with just coarse salt.
Why are Bialys Called Bialys?
There are actually several different stories about the etymology of the word bialy. The most obvious explanation is that the name comes from the city Bielsko-Biala, which is in modern-day Poland and has a long history of baking savory rolls. However, there is also a story that people called them “bialys” because they were baked in an oven called a “bialy” or “bielitza” in Russian.
And, another tale holds that the bialy’s name comes from the German word “backen” which means “to bake.” In reality, the name almost certainly comes from the fact that the bialy is baked in an oven instead of being boiled like a bagel. And in modern America, the word “bialy” has come to be used as a general term for any roll with a baked-in filling.
How are Bialys Made?
Like any other kind of baked good, bialys have a recipe that’s designed to give them the same texture every time, regardless of who’s making them or what kind of oven they’re using. Like most baked goods, the recipe for bialys starts with a sponge (or, in bakers’ jargon, a “sponge”).
The “sponge” is basically just a bowl full of bread dough that has been allowed to rise slightly before being kneaded down and put in the fridge. After a few hours of chilling, the dough is removed from the refrigerator, formed into bialys, and baked.
The Ingredients in a Classic Bialy
Bialys are primarily a bread roll, which makes them very different from bagels. The difference is that bagels are boiled in water before being baked in the oven, while bialys are baked from scratch in the oven from the moment they’re made.
This shift in cooking methods also changes the flavor of the two pieces of bread, with bialys usually having a very sweet taste and a spongy texture. Bialys are almost always baked with a generous amount of onion inside. The sweetness of the onion offsets the denser texture of the bread, which is made even heavier by adding coarse salt on the outside of the baked goods. You can add any toppings you like, but the classic bialy is made with just onion, salt, and bread.
Variations on a Theme: Other Types of Bialys
As we mentioned earlier, there are several different types of bialys, with the primary difference being the kind of toppings baked into the bread. One of the most common types of bialys is the “poppy seed bialy,” a roll with many poppy seeds baked inside. Another common type is a “sesame seed bialy,” which has a smaller amount of sesame seeds baked inside. And finally there is the “caraway seed bialy,” which has large amounts of caraway seeds baked inside and no onion. Although you’re unlikely to find a “classic” bialy baked with any other toppings than those listed above, you can order any of these different types of bialy at just about any bagel shop in America.
Conclusion
Bialys are a type of baked, round, savory bread with a soft texture. The word “bialy” probably comes from the Russian word “bialy” or “bielitza,” which means “oven.” Bialys are usually smaller than bagels and are usually topped with coarse salt. They are sweeter than bagels and have a spongy texture. Bialys are usually filled with onion and sometimes poppy seeds, sesame seeds, or caraway seeds. Bialys are a delicious and different baked good that you can eat any time of the day. They are often eaten with coffee or tea, and they also make great snacks and appetizers. Bialys are an excellent choice for breakfast or brunch, but they are also good for dessert or a nice cup of tea.
Monkeypox is a viral disease caused by the pox virus. It affects wild and sylvatic monkeys, and occasionally humans. Based on research, the disease was first identified in monkeys during the 17th century in India. In humans, monkeypox is known to cause red pimples that may appear similar to chickenpox.
The symptoms of monkeypox are similar to other diseases transmitted from animals including smallpox, chickenpox, and herpes zoster. However, some of these symptoms may also overlap with other conditions such as lupus erythematosus and bullous pemphigoid. Thus it is important to consult a doctor for diagnosis and treatment if you suspect you have contracted this disease.
So What Exactly is IT?
It is a variant of the orthopoxvirus that also causes smallpox in humans. It is primarily a disease of wild or captive monkeys and is occasionally transmitted to humans who come into direct contact with the animal’s infectious fluids. The natural host for the virus is the Asian palm civet, a relative of the weasel, mongoose, and raccoon. The disease was first identified in monkeys during the 17th century in India. It has been reported in African green monkeys and cynomolgus monkeys in laboratories, as well as in a wide variety of wild and captive nonhuman primates worldwide. In humans, the disease is also known as monkeypox. The term monkeypox was coined in 1956 during an outbreak in the United States in which people contracted the disease from squirrel monkeys imported from the Bronx Zoological Park.
Symptoms of Monkey Pox
– Erythematous skin- Blisters and pustules- General malaise- Fever and headache- Lymphadenopathy- Generalized lymphadenopathy – Lymph node tenderness – Generalized pruritus – Respiratory tract symptoms
Prevention of Monkey Pox
One should avoid contact with animals that are known to be infected with this disease. Using protective gear such as gloves when handling wild monkeys or animals in captivity is crucial.
Treatment for Monkey Pox
The treatment for monkeypox is similar to that for other poxviral infections. The recommended treatment for people who have been exposed to the virus is a combination of cidofovir, PEG-interferon, and ABX therapy. As there are no vaccines available for the prevention of this disease, patients are given antiviral medications such as ganciclovir, acyclovir, and foscarnet. Immunoglobulin therapy is given to people who have a compromised immune system.
Conclusion
Monkeypox is a viral disease caused by the poxvirus that affects a wide variety of wild and sylvatic primates. It can be transmitted to humans who come in direct contact with infected animals. This disease can be treated with antiviral medications, although there are no vaccines available. It is important to avoid contact with wild or sylvatic monkeys, especially those that are sick.
