In recent years, a few fortunate Jewish communities have seen a rebirth of the deli. Ribbons of house-smoked pastrami are layered on loaves of traditional seeded rye and served alongside crunchy house-made pickles. But what of the appetizing shops and dairy delis? Once a staple of Jewish communities, appetizing stores carried rich smoked salmon, fresh bagels, pickled herring and even a handful of sweets like rugelach. Many of the shops have disappeared and an appetizing renaissance hasn’t come yet.
I have a confession… I used to be a commercial rugelach kinda gal. The actual bakery variety never tempted me. I always enjoyed the chewy, soft, slightly Pillsbury-like texture of Green’s cinnamon rugelach and the house brand from Zabar’s. I couldn’t even keep a bag of them in my apartment for fear of unfettered overindulgence.