Welcome to the first exclusively digital issue of The Spice of Life!
Here at The Peppermill, we’re getting ready to help you make it a great Chanukah. That means gearing up with handy kitchen presents, cute grab bag gifts, and our exclusive Chanukah gift cards. These gift cards will remind the recipient that you thought about them in the middle of your busy Chanukah plans!
New recipes are just what you need for parties and everyday dinners. Delicious desserts, dairy delights, and warming soups are the theme of the day. You can download the recipes from our website or stop by to pick up cards. Check out our selection of new giftware and fun kitchen accessories. From beautiful boards to hilarious expressions on stamped wooden spoons, you will find something for everyone. (Don’t forget to get yourself a gift or two!) Our wrapping experts will make sure your gift looks top-notch. Winter culinary classes include something for the beginner as well as the seasoned cook. We’ve got Royal Icing 101 along with Advanced Royal Icing. Sourdough is always in season and you can learn to do it right from the “start.” 9–12-year-old girls will have lots of hands-on fun at our Sunday Baking Clubs and pastry bakers will learn from the renowned Chef Efrat Libfroind. Be sure to sign up early as our classes are exciting and fill quickly.
Do you know about our Kallah Shopping Program? Every Kallah gets personalized attention, the right items to fit her needs and budget; plus 20% off everything. You read that right—large purchase or small, we make every kallah feel special! Come in for details and your helpful shopping list.
Want to keep up with all that’s new here at The Peppermill? Be sure to keep in touch by signing up for emails, text messages and our WhatsApp status. We look forward to hearing from you!
Wishing you a de”light”ful, uplifting Chanukah!
Chayale & Rivky
How will you dress your Chanukah table?
From dinnerware, flatware and glasses to cloth napkins and statement napkin rings, find your inspiration here!
Our curated collection features time-tested and contemporary options. Mix and match or stay traditional; our experts are here to help you express your personal taste.
Your Gifting Go-to
here’s a list of all my children’s teachers. They will appreciate this gift card! these are so cute.— this is the perfect expression for my sisters!
the perfect gift for a man. he will enjoy this
Peppermill Picks
Broccoli Phyllo Spiral
Crispy crunch phyllo is the perfect backdrop for the tangy filling.
light olive oil
1 medium onion, chopped
20 oz. riced broccoli, thawedandsqueezeddry
1 8 oz. container feta cheese
4 oz. goat cheese
2 eggs
Kosher salt and pepper to taste
3 Tbsp parsley, checkedandchopped or 3 cubes frozen parsley
10-12 sheets phyllo dough, defrosted
8 oz. butter, (2 sticks) meltedandcooled
Sesame seeds, black or white or a mixture
Over medium heat, sauté chopped onion in olive oil until translucent. Set aside to cool.
Mix broccoli, both cheeses and eggs in a large bowl. Season with salt, pepper and parsley. Add sautéed onions and combine. Set aside. Preheat oven to 350° F. Brush a 9-10” round baking dish with melted butter.
Lay one sheet of phyllo in the width on your counter. Brush with melted butter. Place another sheet on top and brush with melted butter. Spoon about 2 tablespoons of the broccoli and feta mixture in a strip on the long side of the sheet, approximately 1 inch from the edge. Pull the edge up and over the mixture and roll into a long log. Place the log in the baking dish near the edge of the pan, scrunching it together a little. Repeat with the next two phyllo sheets. Place in the baking dish, continue in a spiral pattern. Repeat with the remaining phyllo sheets, working your way into the center of the pan. Brush the top of the phyllo with more melted butter. Sprinkle with sesame seeds.
Bake for 60 minutes. Remove from oven and serve.
To prepare this dish in advance, bake 45 minutes and remove from oven. Cool, wrap well and freeze.
When you’re ready to serve, allow it to come to room temperature and bake 15-20 minutes at 350 degrees.
Dubai Chocolate Tart
FOR THE CRUST:
½ tsp kosher salt
¼ cup sugar
1 ¼ cup flour
2 Tbsp cocoa
1 stick cold margarine, cutincubes
1 tsp vinegar
1 tsp vanilla extract
2-3 Tbsp ice water
FOR THE FILLING:
4 Tbsp light olive or canola oil
4 oz. frozen kataifi (shredded phyllo dough), thawedandchopped
3/4 cup roasted and salted pistachios, chopped,divided
8 oz. pistachio paste
½ cup plain tahini paste
FOR THE GANACHE GLAZE:
4 oz. good quality semisweet chocolate, chopped
4 oz. whipped topping, thawed
1 Tbsp oil
1 Tbsp corn syrup
Place salt, sugar, flour and cocoa in a food processor or mixing bowl. Pulse or stir to combine. Add margarine and pulse or use a pastry blender to create large crumbs.
Add vinegar and vanilla extract and pulse or toss to combine. Add ice cold water, 1 tablespoon at a time and pulse or blend just until the dough comes together. Do not over-mix. Gather the dough and form into a flat disc. Wrap in plastic and refrigerate 10 minutes.
Preheat oven to 350° F. Remove dough from the fridge and press into a 9” tart pan with removable bottom. Be sure to bring dough to the top of the fluted edge. Place a piece of parchment paper on top of dough and fill the tart with pie weights or beans. Bake 20 minutes. Remove paper and weights. Bake an additional 10 minutes. Remove from oven and cool. In a large skillet toast shredded kataifi with oil, stirring often and breaking up clumps with tongs, until browned, about 6-7 minutes. Transfer to a large bowl and let rest at room temperature until cooled, about 15 minutes. Add chopped pistachios, pistachio paste and tahini to kataifi bowl. Using a spatula, gently fold to combine. Transfer mixture into cooled chocolate tart crust, and, using an offset or flexible spatula, spread into an even layer; set aside.
Place chopped chocolate in a bowl.
In a small saucepan, combine topping, corn syrup and oil and bring to a simmer over medium heat, about 4 minutes. Pour over chopped chocolate and let stand until chocolate softens, 1 minute, and stir until smooth. Cool chocolate mixture until warm but still pourable about 3 minutes.
Pour chocolate mixture over pistachio layer, and using a spatula, spread into an even layer. Refrigerate, uncovered, until ganache is set, about 1 hour. Garnish with chopped pistachios.
Culinary Workshops
You’ve admired royal icing cookies at simchas and parties. Now you can learn to make them on your own. Join Goldie Sebrow of Iced By Goldie for a Beginner’s Royal Icing course where she will show you how in this hands-on class.
Tuesday January 21, 8:00 pm
Already have cookie decorating experience? Are you looking to take it to the next level? Join Esty Hirsch of Whimsical Sweets for an evening of Advanced Icing technique and tips.
Wednesday February 5, 8:00 pm
Sourdough is still trending! Join our in-house expert Gitty Klein, at Sourdough 101 for an in-depth class from starter to scoring. Get it right the first time!
Monday February 3, 12:00 noon or Tuesday February 4, 8:00 pm
Sunday Baking Clubs are filled with fun! Hands-on classes allow 9-12-year-old girls to express their creativity and take home tasty treats they made themselves. Free recipe booklet at the end of the session.
6 weeks:
Sundays January 12, 19, 26, February 2, 9, 16 Choose 12:00, 1:30 or 3:00
Are you a pastry pro? Or just looking for the latest in delicious miniatures? Join Chef Efrat Libfoind as she shares expert technique on creating beautiful pastries.
Tuesday February 18th 7:00 pm or Wednesday February 19th 7:00 pm
