Spice of Life

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Spice of Life
A newsletter published by The Peppermill
volume xvi issue iii
fall 2013
what’s cooking :
did you know? pg 1
from our kitchen pg 2
gotta have it!
pg 3
honey cake
pg 4
Back to school, back to work and back to the kitchen. Early Fall in Jewish households
means lots of food preparation and time spent in the kitchen. At The Peppermill we aim to
help you make that time efficient and enjoyable. We have a selection of tasty new recipes for
you to try for your Yom Tov meals. From entree and side dish to dessert, our dishes have
won rave reviews from our families.
Our article on onions below will explain the differences between various types and give you
suggestions on how to use them in your recipes. Our onion tart uses a few different types for
maximum flavor.
Take advantage of our super specials on All Clad and Rachael Ray frying pans and skillets
listed on page three. We have other promotions on quality cookware from All Clad as well.
Cake decorators who have been waiting for gold and silver dragees to hit the kosher market-your wait is over! Come in to see our selection before your next culinary masterpiece.
You will find other timely tools to make your Yom Tov meal preparation much more enjoyable.
Finally, on page 4 we’ve brought you three delicious honey cake recipes. Our friends have
been hard pressed to choose their favorite between these three options. Try all three and
decide which you like best.
Wishing you a Shanah Tovah!
--Chayale & Rivky
did you know?
According to the National Onion
Association, consumption of onions is
estimated at 105 billions pounds each
year. Libya has the highest per capita consumption of all countries with the average
Libyan eating an astounding 67 pounds
each year. That’s a lot of bad breath!
By the way, the most effective way of eliminating onion breath is to chew on a parsley sprig.
The use of onions was first recorded in
ancient Egypt. The onion symbolized eternal life because of its circle-within-a-circle
structure. Throughout history onions have
been known for their medicinal powers,
being used for everything from toothaches
to dog bites to curing the common cold.
Onions were also used as rent payments
and wedding presents.
The onion family, called aliums,
is actually quite large. It includes leeks,
garlic, chives, scallions, ramps and shallots along with the common yellow, white
and red onion.
Shallots, the tastiest member of
the family, are becoming easier to find in
local groceries as cooks enjoy the subtle
differences in taste between shallots and
common onions. Shallots look like large
garlic cloves with a light brown skin.
Shallots should be cooked gently over low
heat to prevent scorching that will turn
them bitter.
Ramps are a garlicky scallion that is usually found growing wild.
Scallions, also referred to as green
onions are sharper than onions and
included in Asian and oriental cuisine.
When cooking scallions, always add
them at the end of the cooking time to
retain their nice color.
Chives look like thin scallion greens and
are mostly used as a garnish as their delicate flavor is often lost when cooked.
Leeks must be washed very well before
use. Cut a long vertical slit
through the leek from end to end. Fan
open the leaves and make sure you get all
the sand from between the layers. Leeks
are delicious in soups or roasted or grilled
on their own.
Specialty onions like Walla Walla, Vidalia
and Maui are sweeter than standard onion
varieties. Mainly available in their indigenous areas, some are now showing up in
gourmet produce shops & well stocked
supermarkets. They are delicious both raw
and cooked.
Caramelizing and slow grilling intensify the
sweetness of these tasty onions.
Red, white and yellow onions
are also available in small sizes. These
tiny pearl onions are a beautiful addition to
shish-ka-bob and sauteed vegetables.
Peel them by blanching in boiling water for
1-2 minutes then placing them in cold
water. Pinch the root end and they will pop
out of the skin.
When purchasing onions of any
sort, they should have dry outer skins, free
of spots or blemishes.
They should not have any scent and be
heavy for their size. To reduce tearing
eyes when cutting onions always use a
very sharp knife to keep from spraying the
offending
substance
into the
air. The
liquid in
onions
mixes
with the
moisture
in your
eyes and
forms a
weak
solution
of sulphuric acid--no wonder it burns!
There are lots of other tricks people
swear by for reducing the offending
onion fumes--freeze the onion for 20
minutes before chopping; hold a wooden
spoon between your teeth; turn on the
stove and do it near the flame or chop
them near a faucet running cold water.
Wearing onion goggles will also help keep
fumes from burning your eyes.
You probably know some others as well.
Onions should be stored in a cool spot.
They will last, out of the refrigerator, for 4
to 6 weeks. Stored in the refrigerator,
winter onions can last as long as 6
months. Leeks,chives and scallions
should be stored in the refrigerator in
plastic and used within a week.
Onions add flavor to a variety of
dishes so don’t skimp on their usage. As
Julia Child, the queen of cuisine, once
said “It’s hard to imagine civilization
without onions.”
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from our kitchen to yours
Everyone is always looking for tasty
new side dishes to serve with Yom
Tov meals. Your family will love this
one! We prefer to make it in a long
rectangular tart pan instead of a traditional round.
The long tart pan is also used for our dessert below so you will really get lots of uses out of it. Any
other tart made in a 9” round
pan can be easily prepared in
this pan for variety.
Onion Tart
1/2 package puff pastry
2 large Spanish onions
2 large vidalia onions
4 leeks, white part only
2 tablespoons canola oil
2 eggs
1/2 cup flour
kosher salt and pepper to taste
1 egg beaten
Poppy seeds
Does your family like lamb? If you’ve never tried it this is the
recipe to start with. It’s simple and classic and full of flavor.
Seared Lamb Chops with Garlic Parsley Crust
1/2 cup bread crumbs
2 tablespoon chopped fresh parsley or
2 teaspoon parsley flakes
4 cloves garlic, minced or crushed
Olive oil
Freshly ground black pepper
6 baby lamb chops
In a medium bowl, combine bread crumbs, parsley, garlic
and 1 ½ tablespoons olive oil. Press bread crumbs mixture
firmly onto one side of each lamb chop.
Preheat oven to 350 degrees F. In a medium skillet, heat 2
Lots of folks don’t use nuts or nut products from Rosh
Hashanah through Shmini Atzeres. We’ve got a dessert
here with a different twist of flavor for you to enjoy.
Halvah Chocolate Tart
for the crust:
1 1/4 cups flour
1/2 cup crumbled halvah, about 3.5 ounces
2 tablespoons sugar
1/4 teaspoon salt
3/4 stick margarine, cut into ½” cubes
1 egg yolk
1 tablespoon ice water
For the ganache filling:
3 ounces semisweet chocolate,
chopped
1 cup whipped topping, divided
8 ounces Tofutti or parve cream
cheese
¾ cup confectioners’ sugar
6 ounces halva, grated
Bittersweet chocolate coating for
garnish, to make curls
Prepare tart crust:
Combine flour, halvah, sugar, salt in
food processor. Pulse until blended
Preheat oven to 400 degrees.
Roll out half the sheet of flaky dough to fit a 13” long rectangular tart
pan. Press the dough in and up the sides, trimming any over hanging dough. Prick dough all over with a fork. Bake for 10 minutes.
Remove from oven. Lower oven temperature to 350 degrees.
For the filling, cut onions and leeks into small chunks. Heat oil in
a large pan and saute onions and leeks until translucent, covered,
stirring occasionally. Remove from heat and allow to cool.
Once it’s cooled, add the eggs, flour, salt and pepper to taste.
Mix until well-combined. Spread filling over the baked flaky
dough.
Roll out the remaining dough and cut into ¼ strips and form a lattice design or use a lattice roller to cut an instant lattice. Place
over filling and crimp the edges to the edge of the bottom dough.
Brush with beaten egg and sprinkle the lattice design only with
poppy seeds. Bake at 350 degrees for 1 hour. Yield: approximately 8 servings
tablespoons oil over
medium heat. Place
3 lamb chops in skillet, crumb side down.
Season uncoated
side with pepper.
Cook until crust is
browned, 3 to 4 minutes. Turn and cook
5 minutes more for
medium rare. Repeat
with remaining
chops.
For a more well done
chop, put into the preheated oven for 15 to 20 minutes.
to a sandy texture. Add margarine. Pulse until mixture
resembles coarse meal. Whisk together egg yolk and ice
water. Add to flour mixture. Process until moist clumps form.
Gather dough into a ball and chill 1 hour. Remove from
fridge and roll out to fit the pan. place dough in pan and
press gently into all the corners. Prick dough all over with a
fork. Place a piece of parchment paper on the dough fill the
space with pie wieghts or beans. Bake 10-15 minutes or
until lightly golden. Carefully remove the paper and weights.
Bake 5 minutes longer. Remove from oven and cool.
Prepare ganache:
Heat ½ cup whipped topping in a small saucepan. Pour
over chopped chocolate. Cover and let sit for 2 minutes.
Whisk together until shiny & smooth. Allow the mixture to
cool and whisk until ganache is just thick enough to hold its
shape. Spread in the bottom of prepared
crust. Let it set in refrigerator.
In mixer bowl, whip cream cheese with
confectioners' sugar. Add grated halvah
and mix to combine. Spoon filling gently
over ganache in crust. Return to refrigerator to set.
Beat remaining whipped topping until
peaks form. Pipe dollops of whip down
the center of tart. Garnish with chocolate
curls.
Refrigerate or freeze until ready to serve.
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Gotta have it!
Want to show off your
creativity? Beautiful
dragees are now available with a hechsher for
all the cake and cookie
decorators.
Eat your veggies! The best way to
retain all the nutrients in your daily
servings is by steaming. All Clad’s
new 5 quart steamer is just the right
size to feed your large
family.
Stainless
steel
throughout.
Heavy encapsulated base
ensure quick and
even boiling.
Like pretty water
bottles on your
table? Hate the
expense of
designer water?
You will love our
new TAG water
bottles. Available
in a wide selection
of colors to match
your decor, these
glass bottles and versatile, economical
and attractive.
Rosh Hashanah cookie cutters
can be used for cookie dough,
puff pastry and even knishes. Go
ahead and get creative with this
timely cookie cutter set. Made of
stainless steel
to last for
years of use.
Includes and
apple, siddur
and shofar.
Nordicware’s latest edition is the
Jubilee Bundt. You
will love the updated
elegant design and
famous Nordicware
quality. You’ll also
love the rave reviews
when you show off
your favorite cake in
this new pan.
All Clad’s new 6 quart Pasta Pot
is perfect for lots of jobs. This
heavy-bottomed stockpot will boil
quickly and evenly every time. It’s
perfect for soup, too.
Features a fullsized stainless
Now you can experience Swiss
Diamond cookware at an unbe- steel insert for
lievable price. This diamond rein- easy draining.
Get All Clad
forced cookware is significantly
quality at a
more durable than any other
significant
non-stick. 7” fry pan is now
savon promotion for only
ings.
$29.99
The
Apple-shaped
Tartmaster dough
cutter will enhance
the simplest Yom
Tov meals. Fill puff
pastry or white
bread with a variety
of fillings and seal.
Bake and serve for impressive
appetizers and sides.
Push pops are still
going strong! Along
with our original
rounds and beautiful
flowers, you will now
enjoy new Push Pops
Minis. These skinny
push pops will add
charm to every buffet
and party. Layer your
favorite desserts in these
push pops for impressive
desserts without much fuss!
All Clad
Rachael Ray
Skillet Sets French Skillets
color & quality!
Now on Sale
$34.99
More surface area...
less money!
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U.S. POSTAGE
PAID
LISTCO DIRECT
To:
Current Resident or
5015 16th Ave Brooklyn, NY 11204
718-871-4022 or 866-871-4022
Sun-Thurs 11am-6 pm Fri 11am-1pm
www.thepeppermillinc.com
Join our Exciting Cooking
Learn to prepare a gourmet meal with
Chanie Goldberger The Elegant Hostess
November 5th 12pm
Honey Cake Three Ways
You have undoubtedly tried honey cake recipes from myriad sources.
You’ll find the textures vary widely from recipe to recipe. Of course,
everyone has their favorite. You’ll want to try all of ours to choose
your preferred style.
for a dry fluffy honey cake:
1 cup seltzer
1 teaspoon coffee granules
4 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon salt
5 eggs
1 cup sugar
2 cups honey
¾ cup oil
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F. Grease and flour
three 8 inch loaf pans.
Dissolve coffee in seltzer and set aside. Combine
flour with baking powder, baking soda, cinnamon and
salt. In the bowl of an electric mixer, beat eggs,
sugar and honey until light and fluffy. Add oil and
vanilla and mix to combine. Add remaining ingredients, alternating between dry ingredients and dissolved coffee. Mix until just combined. Divide batter
evenly among prepared pans.
Bake for 35-40 minutes or until a toothpick inserted in the center of
cake comes out dry. Cool and serve.
for a moist, fluffy honey cake:
1 1/4 cup water
1 tablespoon coffee granules
1 teaspoon cinnamon
3 cups flour
1 ½ teaspoon baking soda
6 eggs, separated
2 cups sugar, divided
1 cup honey
¾ cup oil
Prepare new dishes using advanced
cooking technique
with Vickie Kirlick The Traveling Chef
November 13th 12pm
Preheat oven to 350 degrees F. Grease and flour three 8 inch
loaf pans.
Dissolve coffee in water; set aside. Combine flour with baking
soda and cinnamon.
In the bowl of electric mixer, beat egg yolks with 1 cup sugar until
light and fluffy. Add honey and then add oil. Add remaining ingredients by alternating the flour mixture with the coffee. Mix after each
addition. Set aside.
In a clean bowl, beat egg whites until soft peaks form.
Slowly add remaining sugar until you have firm peaks.
Fold the whites into the yolk mixture. Divide batter evenly
among 3 10” loaf pans. Bake for 1 hour or until a toothpick
inserted in the center of cake comes out clean. Remove
from oven and cool.
for a moist, dense honey cake:
1 cup water
2 teaspoons coffee granules
3 cups flour
1 teaspoon baking soda
1 ¼ teaspoon baking powder
6 eggs, separated
1 cup sugar, divided
1 cup honey
1/3 cup oil
¼ cup whiskey
¼ cup orange juice
1 teaspoon vanilla
Preheat oven to 350 degrees F. Have ready
a full size tube pan or 3 8 inch loaf pans.
Do not grease them.
Dissolve coffee in water; set aside. Combine flour with baking soda
and baking powder.
In the bowl of electric mixer, beat egg yolks with ½ cup sugar, honey
and oil for 10 minutes, until light and frothy. Add orange juice,
whiskey and vanilla. Add dry ingredients and dissolved coffee, alternating between the two and mixing slowly between each addition.
Set aside. In a clean bowl, beat egg whites until soft peaks form.
Slowly add remaining ½ cup sugar and continue beating until you
have firm peaks.
Fold the whites into the yolk mixture. Pour batter into the ungreased
tube pan or loaf pans. Bake for 1 hour or until a toothpick inserted
in the center of cake comes out clean. Remove from oven and cool.