New recipes

New York Seltzer

New York Seltzer


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Wikimedia

If you frequented pizza shops in the '90s, chances are you came across this fizzy treat. But, fear not, the classic drink is easily made with just a few simple ingredients, thanks to miia monthly. Pizza not included.

Notes

*if a carbonator is not available, use seltzer.

Ingredients

  • 20 Milliliters Torani Raspberry Syrup
  • 50 Milliliters simple syrup
  • 16 Ounces cold water*

Servings1

Calories Per Serving248

Riboflavin (B2)0.4mg22.3%


    • 4 large eggs
    • 2 tablespoons chicken fat or vegetable oil
    • 1/4 cup seltzer, club soda, or chicken broth
    • 1 cup matzah meal
    • Salt and freshly ground pepper to taste
    • N/A freshly ground black pepper
    1. 1. Mix the eggs well with a fork. Add the chicken fat or oil, soda water or chicken broth, matzah meal, and salt and pepper and mix well. Cover and refrigerate for several hours.
    2. 2. Dip your hands in cold water and make about 12 balls slightly smaller than Ping-Pong balls.
    3. 3. Bring water to a boil in a large pot. Add salt and place the matzah balls in the water. Cover and simmer about 30 minutes until soft.
    4. Tip: I often make chicken soup and matzah balls ahead. After cooking the matzah balls I just place them in the warm soup, which I then freeze. The liquid keeps them fluffy. I defrost the soup, reheat, and serve. If you like them more al dente, use large eggs and cook a shorter time.

    Reprinted with permission from Jewish Cooking in America by Joan Nathan. © 1998 Knopf


    The choice is clear!
    I have effervescent memories of drinking Original New York Seltzer as a kid. These sodas were popular in the 80’s and early 90’s, then they suddenly…

    Nothing beats a ice cold soda pop in the middle of a heatwave! Most of our readers are familiar with Coca-Cola and Pepsi products, so we wanted to share…

    #girlsonfood

    LA Girls: Julianne and TinTin

    Since August 2012, Girls on Food has served their readers with the best in restaurant reviews, recipes and lifestyle blog posts.

    Content is consistently Monday – Friday with daily posts on our social media pages.

    Bloggers are women (and men!) from all over North America who love to share their lives with readers.


    We’re Bringing Seltzer Back.

    ounded in 1981 by the father and son team Alan and Randy Miller in Walnut, California, the brand’s popularity soared in the 1980s, focusing on a “natural” approach to soft drinks using a preservative-free formula in an era when such a practice was largely unheralded. Bubbly, fizzy and sold in charming siphon-style glass bottles embellished with a New York City motif, ONYS was omnipresent, with flavors ranging from Vanilla Cream to Orange.

    One of the company’s biggest points of differentiation became the complete foregoing of artificial color, meaning that while Raspberry tasted like Raspberry, no unnecessary magenta hue bogged it down.

    “The Choice is Clear” became its motto.

    During its original run, ONYS took the market by storm, even forcing such stalwart brands as (rhymes with Shmoke and Fepsi) to come out with lighter options. Randy Miller, known for his insane publicity stunts (jumping from top hotel floors, pet tigers) became the embodiment of 80’s cool. He was only 24, but already he owned a 100 million dollar company. Even the Lifestyles of the Rich and Famous came calling.

    But in the 90s, ONYS ceased to exist. Vanished. Randy became an animal trainer for Hollywood. Fans everywhere wondered if their favorite soda would just end up a childhood memory, only living on 80’s throwback sites.

    In 2013, Ryan Marsh from Los Angeles, California rediscovered his favorite drink when he purchased the original factory that bottled it. He dug through old files, found and confirmed the original recipes, and immediately began with a dream of his own: Bringing Original New York Seltzer back.

    Production began in May 2015 starting with the six original flavors: Black Cherry, Vanilla Cream, Raspberry, Root Beer, Peach, and Lemon Lime. Blueberry, Orange, Cola and Berry, soon followed suit.

    Within a year, ONYS was back in more than 30,000 stores, including Sprouts, Safeway, World Market, Costco, Whole Foods (2017) and more.

    In 2017, ONYS promises the debut of its newest product line: Sparkling Water! Zero calories, 8 flavors, and the same quality and commitment you remember: All natural flavors and no preservatives.


    How Seltzer & Natural Syrups Can Help Kick That Soda Addiction

    If you have a soda addiction you’re trying to kick, seltzer alone might not quite do it. But seltzer plus natural syrups can be great healthier soda alternatives.

    Seltzer is all the rage right now thanks to LaCroix, Polar, and a bunch of other brands—and that’s before you even get to hard seltzer‘s recent spike in popularity. Obviously, you should save the spiked seltzer for the evening, but drinking slightly essenced non-alcoholic seltzer might not be enough sweetness to power through the hours beforehand if you’re used to drinking a couple cans of Coke a day. Enter: the syrups you’d typically use for cocktails.

    Related Reading: What Is Hard Seltzer?

    These are slim bottles of thickly concentrated flavor like ginger, berry, or even cola that you can add at your own pace to your favorite plain seltzer. Too often with sodas prepared for us, we have no idea how much sugar is going into our drinks. If you add your own syrup, you can control the amount, and taste along the way.

    If it’s your New Year’s resolution to wean yourself off of Coke, it’ll be easier if you can have something else you like that’s just a little less sweet.

    SodaStream Jet Sparkling Water Maker, $73.99 on Amazon

    Make your own seltzer all year long.

    Here are some syrups you can try, whether you want to DIY or leave it up to someone else.

    Homemade Syrup

    You can make your own simple syrup (literally just a syrup combining sugar and water) when you abide by a “simple” 2:1 ratio of water to sugar. Add a cup of sugar to a cup of water and heat on low, until the sugar is dissolved. Then add a second cup and heat until the syrup thickens. You can add a splash of vodka as a preservative. To make flavored syrup, add lemon zest, berries, or herbs to the mixture when warming.

    Rhubarb Syrup

    Adding fresh rhubarb gives you a nice balance of tang and sweetness. Get our Rhubarb Syrup recipe.

    Strawberry Syrup

    Strawberries add a fruity kick, but this is best when they’re in season. Get our Strawberry Syrup recipe. Try this trick with other berries too, like blackberries.

    Cranberry Simple Syrup

    Another nicely tart option so you’re not overwhelmed by sugar. Get our Cranberry Simple Syrup recipe.

    Cinnamon Syrup

    If you prefer a bit of spicy bite, cinnamon-infused syrup is a great choice. Get our Cinnamon Syrup recipe.

    Mint Syrup

    Love the cooling freshness of mint? Turn that into a syrup too. Get our Mint Syrup recipe. (And experiment with other herbs as well, alone or in combination, like our Lavender-Thyme Syrup recipe.)

    Chile-Tamarind Syrup

    Tamarind has a sweet and sour flavor that’s great in a syrup by itself, but add some chile if you like a little heat. Get our Chile-Tamarind Syrup recipe.

    Best Syrups to Buy

    If you’d rather leave the work to the professionals, these are some great store-bought syrup options.

    More Good

    More Good is based in Beacon, NY and they make syrups in all kinds of nuanced, interesting flavors, from Jalapeño Black Tea to Hibiscus Rooibos. Additionally, More Good does annual fundraisers to provide clean water to areas of the planet that desperately need it. Their syrups are on the more expensive side ($13 a bottle) but if you’re buying packs of soda for yourself, it’ll definitely end up being less expensive in the long run. Buy Now

    SodaStream

    If you’ve ever been to a Bed Bath and Beyond, you’ve probably been pitched buying a SodaStream machine, a carbon dioxide canister, and one of the big, friendly looking jugs of syrup. These come in off-brand, not copyright infringement names, like Dr. Pete’s and Fountain Mist. So if you’re looking for that Dr. Pepper or Sprite taste, you can definitely find it with the SodaStream brand. They also have essences (like you’d find in a LaCroix) called “waters” and fruit flavorings called “fruit drops,” as well. Buy Now

    Torani Syrup

    Visited an Italian style cafe recently? The baristas are probably making flavored coffee and teas by using Torani syrup. It comes in giant bottles with a wide variety of flavors from Blue Raspberry to Orange. Not as nuanced as More Good, but worth it if you are going to go through a ton of the stuff. Buy Now

    PokPok’s Drinking Vinegars

    Chef Andy Ricker has lit up New York City and Portland with his authentic Thai food, and has made an entire business off of Thai drinking vinegars, sold in Whole Foods. Vinegar has been known to kickstart and cleanse your digestive system and Chef Ricker combines apple cider vinegar with fruit flavors like Tamarind to give your seltzer a spicy, acidic kick. This is next-level soda. Buy Now


    Small Southland Firms Start a Trend : Flavored Seltzer: Old Recipe Adds Fizz to Beverage Sales

    When Randy Miller graduated from Beverly Hills High School in 1982, college seemed a waste of time. What he wanted to do was run a company.

    So he followed an old soda recipe used by his great-grandfather, who peddled seltzer and syrup on the streets of Brooklyn, and carted the resulting bottles of flavored seltzer around West Los Angeles in the back of his Mustang convertible.

    Just four years later, sales of the vanilla cream, raspberry and blueberry concoctions labelled Original New York Seltzer total 1 million cases a month. As a result, New York Seltzer is leading a growing pack of soda makers that have bubbled their way up from within the industrial complexes of Southern California to become part of a trend toward specialty sodas.

    The new thirst-quenchers--including New York Seltzer, Hansen’s, 5th Avenue Seltzer and Old San Francisco Seltzer--combine the current popularity of flavored mineral water with the sweetness of traditional soft drinks. The sodas have no bitter preservatives to mask with heavy syrup, resulting in a clear, light-tasting beverage.

    Soft-drink leaders Coke and Pepsi haven’t yet blessed the newcomers by adding to the growing list of specialty sodas, which cost about $3 a six-pack. But enough smaller companies have joined in to cause industry insiders to see staying power in the new products.

    “These are not novelty items,” said Larry Jabbonsky, editor of Beverage World magazine. “It’s a new category. It’s redefining the traditional soft-drink market as we know it.”

    According to Jabbonsky, the new sodas have cornered a modest $300 million of the $30-billion soft-drink industry. “But it’s hard to measure because they are competing across lines,” he said. “They could also be considered under the bottled-water category"--itself a $998-million industry.

    With no artificial colors or flavorings, no salt and no caffeine, specialty sodas have caught the fancy of health-conscious consumers. Unlike other soft drinks, which can last about a year in a bottle, the new sodas have a shelf life of just three months. But at 80 calories per 10-ounce serving, they are hardly dietary substitutes for Coca-Cola, which contains about 100 calories in 12 ounces.

    “It’s the kind of stuff mothers aren’t afraid to let their kids drink,” said Rick Maletis, a Portland, Ore., beer and wine distributor who began carrying New York Seltzer a year ago. “And it’s not so sweet, so adults love it too.

    “I’ve never seen such an exciting product,” Maletis added. “We’re up against Coke and Pepsi, and we’ve been able to enter the market.”

    Miller, now 22, is president of Original New York Seltzer Co., which had retail sales of more than $100 million last year--a figure that he expects to double by January. The seltzer is now sold not only in chic West Los Angeles restaurants and upscale supermarkets but in more than 40 states, Saudi Arabia, Great Britain, Japan and the Philippines.

    The company began four years ago when Randy’s father, Alan, then a TRW aerospace engineer, tried to find a business that would allow his son to be “self-supporting.” The elder Miller remembered the days when his grandfather, Jack, would bring syrups and seltzer home.

    “We would sit there and make our own soda,” he recalled. “It was so fresh, but not overly sweet. Now we’ve bottled that taste.”

    The Millers named their new product New York Seltzer because, they explained, “it’s New York, not California, that started this.”

    They had the first few thousand cases bottled in the same Brooklyn plant that supplied Jack Miller’s horse wagon. Since it proved expensive to fly the sodas to the West Coast for Randy to distribute, the Millers moved their operation to a local bottler and a 13,000-square-foot plant in Santa Fe Springs.

    Sales have climbed to 1 million cases a month from 1,000, mostly during the last year. The company now fills an 80,000-square-foot warehouse in Walnut, near City of Industry. And last summer, Alan Miller left TRW to become chief financial officer of the company that his son manages.

    While the Millers claim to be the first to combine seltzer and syrups for the modern market, City of Industry-based Hansen Foods has been manufacturing “natural” sodas since 1979. “In terms of product structure, we are identical to all these new beverages, except that they call themselves seltzer and we’re still soda,” said John Kidwell, Hansen’s executive vice president.

    The Hansen’s sodas--in mandarin lime, lemon-lime, grapefruit, root beer, cola and lima flavors--also differ from the new seltzers in that they come in 12-ounce cans rather than in the distinctive 10-ounce Art Deco glass bottles. Hansen’s originated as a producer of fruit juices, and most of its business, concentrated on the West Coast, remains in non-carbonated products.

    Like Hansen’s, 5th Avenue Seltzer was born within a firm devoted to juices. Downey-based L&A Juice Co., which has manufactured its Health-Aid pineapple-coconut and apple-boysenberry juices for 30 years, introduced a line of seltzers to Southland supermarkets last March. With a name evoking New York and bottles similar to those of the Millers’ operation, 5th Avenue Seltzer has been a “thorn in the side” of the Millers’ operation, they say. But 5th Avenue’s producers deny that they are “riding on the tails” of New York Seltzer.

    “Since seltzers originally came from Europe and were flavored in the U.S., we wanted a name that reflected the U.S. origin of our product,” said Bruce Langer, vice president of L&A Juice, which also is managed by a father-and-son team.

    “Fifth Avenue is a symbol of high quality and it does reflect New York, so we chose it. We did everything we could to make it look different. We have slanted graphics and brighter colors on our bottles, but the product essentially looks the same,” Langer acknowledged.

    The company is introducing three new 5th Avenue flavors this month--chocolate cream, chocolate orange and cola berry. New York Seltzer’s chocolate egg cream will be on store shelves next month.

    Old San Francisco Seltzer’s manufacturer, like its counterparts, has no geographic connection with its name. Made in South El Monte and introduced last February, San Francisco Seltzer is found in some West Coast supermarkets, restaurants and delicatessens. Its main attractions are two exclusive flavors--peach and almond cream.

    These California specialty sodas are sharing a growing market that includes New York-based Dr. Brown’s and Soho soda products. They have been lucky so far in that the largest beverage firms have yet to develop seltzer-based lines, said Beverage World’s Jabbonsky.

    “It seems like I get an announcement on my desk every week about a new seltzer company starting up,” he said. “Pretty soon the market will be saturated, and these little companies will be swallowed by the bigger ones.”

    Jabbonsky noted that the 1% share of the market obtained by the small companies is “nothing to sneeze at, considering the money the competition has to spend on advertising and the fact that they are up against companies that have been around for decades.”

    None of the Southland companies’ products are nationally advertised but rely instead on word of mouth and samples offered in supermarkets.

    Under pressure from distributors, New York Seltzer will begin an advertising campaign next year. It has avoided that until now, said the elder Miller, “because we wanted the seltzer to have a certain mystique.”

    “In New York they think it’s a deli image,” he explained, “Out here they think it’s a yuppie image. We really want no image.”

    Original New York Seltzer is carried exclusively by beer wholesalers, who pay immediately for shipments. “We have good cash flow,” the elder Miller said. “We never started out with loans, and we’ve never been in debt.”

    As for the younger Miller, he seems to be enjoying his good fortune. The Mustang has given way to a Jaguar, and recent purchases include silk designer outfits, a speed boat and a house under construction in the Hollywood Hills.

    The Millers have had several buyout offers that the elder Miller said he was ready to accept “but Randy flatly refused.”

    “I’m not selling, and I’m not going public,” Randy Miller said, explaining: “If there’s one thing I’ve learned, it’s that when you bring in bureaucracy, it slows the whole system down.

    “I love this,” he added, gesturing toward the company’s spiffy new headquarters.

    Nor does he regret missing college. “I’ve got everything to learn here: negotiating, law, computers, personnel management. Why go to school?”


    New York State Recipes

    New York State is home to world-famous restaurants, bountiful farms, renowned culinary schools, and iconic dishes. It’s safe to say that New York is a food lover’s paradise. Now, I LOVE NY and New York Kitchen, an organization based in the heart of the Finger Lakes that is devoted to education about the state’s food, beverages, and agriculture, have teamed up to present recipes for some of New York’s most well-known and delicious classics—one from each New York region. These easy-to-follow recipes allow you to make classics like Buffalo wings, New York cheesecake, and Utica-style tomato pie in your own kitchen. Click on the links below and get cooking! 

    Baked Buffalo Wings

    Here's a recipe to make a healthier version of Buffalo's culinary claim to fame. more

    Salad With Thousand Island Dressing

    How to make the Thousand Islands' favorite dressing and use it with a salad. more

    Homemade Potato Chips

    Invented in Saratoga, the potato chip is a fun make-at-home treat! more

    Meatloaf with Mashed Potatoes

    Make Catskills diner-style meatloaf and mashed potatoes with this recipe. more

    Utica Tomato Pie

    A recipe for Utica's favorite way to combine bread, tomato sauce, and cheese! more

    Finger Lakes Chicken French

    How to make Rochester's favorite lightly fried chicken dish. more

    Long Island Lobster Rolls

    The summertime favorite is easy to make at home. Here's how. more

    Trout with Maple-Dijon Glaze

    Combine two Adirondacks favorites, trout and maple syrup, in a delicious dish. more

    Hudson Valley Apple Cider Donuts

    Learn how to make this farmers market favorite at home, served warm! more

    New York Cheesecake

    Learn how to make New York-style cheesecake with this easy-to-follow recipe. more

    Homemade Chocolate Truffles

    An ode to Jamestown's Lucille Ball, this recipe calls out to chocolate fans! more


    Related Items

    1 The Lightest Pancakes

    Here&rsquos a trick for extra fluffy, lightweight pancakes: add a dash of seltzer. When the batter heats up and cooks, the air bubbles expand and cause the pancakes to rise.

    Recipe:
    Stir 2 cups flour, 2 teaspoons sugar, 1½ teaspoons baking powder, and 1 teaspoon salt together in a bowl. Whisk together ½ cup milk and 2 eggs in a separate bowl stir in ¾ cup seltzer. Add the wet mixture to the dry mixture. Gently stir in 3 tablespoons melted butter let stand 5 minutes. Pour ¼ cupful per pancake on a hot nonstick griddle and cook 3 to 4 minutes per side. Serve with maple syrup. Serves 4.


    When to serve a New York Sour

    The New York Sour is a red wine cocktail that’s tasty as it is versatile. It’s perfect for sipping as a:

    • Happy hour drink
    • Dinner party drink
    • Late night drinks drink
    • Guys or girls night drink
    • Cocktail hour drink

    heart solid heart solid icon


    Seltzer Water Drinks

    Choose from 32 drink recipes containing Seltzer Water.

    Learn more about Seltzer Water in the drink dictionary!

    Americano Highball (Cocktail) Campari, Seltzer Water, Sweet Vermouth Applejack Sour (Cocktail) Applejack, Lemon, Seltzer Water, Sugar Atomic 7-7 (Cocktail) Seagram's 7 Crown, Seltzer Water, Zima Ballroom Ditz (Cocktail) Gin, Kool-Aid, Seltzer Water, Strawberry Syrup Brandy Punch (Cocktail) Brandy, Grenadine, Maraschino Liqueur, Seltzer Water, Sugar Brandy Rickey (Cocktail) Brandy, Lime, Seltzer Water Brandy Smash #2 (Cocktail) Brandy, Mint Leaves, Seltzer Water, Sugar Bucking Bronco (Cocktail) Pendleton Whisky, Seltzer Water Citrus Delight (Cocktail) Orange, Seltzer Water, Triple Sec Claret Lemonade #2 (Cocktail) Claret, Lemon Juice, Seltzer Water, Sugar Claret Punch #1 (Cocktail) Claret, Curacao, Lemon, Seltzer Water, Sugar Coney Island Baby (Cocktail) Brown Creme de Cacao, Peppermint Schnapps, Seltzer Water Corazon Tequila Sunrise (Shooter) Corazon Tequila Blanco, Creme de Cassis, Grenadine, Lime Juice, Seltzer Water, Simple Syrup Dewars Smash (Cocktail) Dewars White Label Scotch, Lemon, Mint, Seltzer Water, Simple Syrup Egg Cream (Non-Alcoholic) Chocolate Syrup, Seltzer Water, Whole Milk Fruit Cooler (Non-Alcoholic) Apple Juice, Lemon Juice, Seltzer Water, Strawberries, Sugar Grateful Dead (Top Shelf) (Cocktail) Absolut Mandarin Vodka, Bacardi Limon, Bombay Sapphire Gin, Chambord Raspberry Liqueur, Cointreau, Cuervo Gold Tequila, Seltzer Water, Sour Mix Limeade (Non-Alcoholic) Lime, Seltzer Water, Sugar New Orleans Fizz (Cocktail) Egg White, Gin, Lemon, Lime, Orange Flower Water, Seltzer Water, Sugar, Sweetened Cream New York Egg Cream (Cocktail) Baileys Irish Cream, Godiva Chocolate Liqueur, Milk, Seltzer Water Peach Tumbler (Cocktail) Peach Schnapps, Seltzer Water, Vodka Ramos Fizz (Cocktail) Cream, Egg White, Gin, Lemon, Orange Flower Water, Seltzer Water Sea Fizz (Cocktail) Absinthe, Egg White, Lemon, Seltzer Water, Sugar Silver Fizz (Cocktail) Egg White, Gin, Lemon, Seltzer Water, Sugar Singapore Sling (Cocktail) Cherry Brandy, Creme de Cassis, Dry Gin, Grenadine, Lemon Juice, Lime Juice, Seltzer Water, Sloe Gin South Side Fizz (Cocktail) Gin, Lemon, Seltzer Water, Sugar Sprizter Highball (Cocktail) Rhine Wine, Seltzer Water Tea Forte Virgin Sunrise (Non-Alcoholic) Orange Juice, Seltzer Water, Tea Forte Lavender Citrus Cocktail Infusion Top Shelf Coconut Martini (Martini) Captain Morgan's Parrot Bay Coconut Rum, Grey Goose Vodka, Pineapple Juice, Seltzer Water Whiskey Daisy (Cocktail) Grenadine, Lemon, Seltzer Water, Whiskey Whiskey Punch (Cocktail) Blended Scotch Whisky, Lemon, Seltzer Water, Sugar White Rocket (Shooter) Amaretto, Seltzer Water, Tanqueray Gin, Whipped Cream


    Watch the video: Αποστολή Νέα Υόρκη: Συναντήσαμε Έλληνεs που ζουν εκει! Ήπιαμε καφέ στο Ομόνοια Καφε! (July 2022).


Comments:

  1. Miles

    It seems to me, you were mistaken

  2. Aindreas

    Funny information

  3. Aragar

    This simply admirable message

  4. Abdul

    Absolutely agrees with you. I think this is an excellent idea. I agree with you.



Write a message