Now that the food and fun of Purim are behind us, it’s time to think about the next Yom Tov on the calendar. Pesach is a big job in all households but a little help from The Peppermill goes a long way. We’ve got delicious new recipes for you! For many, Pesach means only homemade dishes so it takes some ingenuity to come up with a creative dish to wow your family. By now we have a large collection of Pesach recipe cards that use minimal ingredients but achieve maximum taste. See them all on our website or stop by to pick up the free recipe cards. Maybe you even want our Recipe Collector to keep the cards organized in a separate book.
Because there’s lots of shopping for Pesach, we want to make your dollar stretch so we’ve got timely specials on some popular items. Read on for details.
The most exciting part of pre-Pesach shopping at The Peppermill
is the Gift with Purchase! Every year before Pesach we treat you to great items when you make a minimum purchase.
After Pesach, take time to do something enjoyable. Join one of our culinary classes. Sourdough and Cookie Decorating are on the schedule.
Our curated selection of dinnerware, glasses, flatware and accessories is better than ever. Now is the time to take your Pesach table to the next level.
If you’re getting this newsletter by email—great! That mean’s you’ve signed up to keep in touch. You can always download it from our website or stop by the store to pick up a print copy. And while you’re here, we can talk food, tablescapes, new recipes and more!
Wishing you a Chag Kasher v’Samayach!
Chayale & Rivky
There's nothing quite like the Seder. Upgrade your Pesach table this year with new dishes, glasses or flatware. Adding beautiful, easy-care napkins and statement napkin rings gives it a special touch. Pesach table accessories courtesy of Feldart and available at feldart.com.
Peppermill Picks
Peppermill Recipes
Layered Sorbet Tray
A refreshing dessert is perfect after a full meal!
Prepare the lemon sorbet first as it is the only layer that needs to be frozen before assembly.
Boil sugar and water until completely dissolved. Cool and add lemon juice. Freeze overnight in a flat container or 9”x13” pan.
Once frozen, cut into chunks and place in your food processor. Blend just until smooth. Return to freezer until needed.
Prepare a 10” x 12” clear acrylic tray.
Place frozen mango, orange juice and sugar in your food processor. Blend until smooth. Spead in an even layer in the tray.
Remove lemon sorbet from the freezer and allow to soften for 5 minutes. Spread evenly over the mango layer.
Place strawberries, grape juice and sugar in the food processor. Blend until smooth. Spread over lemon layer. Arranged diced fruit or pomegranate seeds over the top layer. Freeze at least 4 hours before serving.
Forgot to defrost your chicken for dinner? No worries! Use this Defrosting Board and thaw your food in half the time. Cutting board on one side, defrosting tray on the other.
Change up the look of your dishes with colored placemats. Our new collection from Beatriz Ball is fun and easy care. Lots of color options.
Show off your favorite bundt cakes and babka in this gorgeous marble and gold log cake dome. Makes a great hostess gift.
Keep your favorite knives sharp and efficient. The AnySharp knife sharpener takes all the questions out of sharpening your knives.
Dress your Pesach table with Noritake. Renowned for quality for hundreds of years, Noritake dinnerware is consistently stylish and excellent quality.
Keep your recipes organized in a pretty recipe binder. Durable leather and fashion colors will appeal to everyone’s taste.
Disappearing Apple Loaf
The batter in this apple-bake will disappear into the gorgeous layers!
Preheat oven to 375° F. Grease the ends of a 9” loaf pan with oil. Line the bottom and two long sides of the pan with a piece of parchment paper. Place the loaf pan on a sheet pan, to catch any drips.
Peel and core your apples. Use a mandoline to slice apples very thin, about 1/8” thick. Place apples in a large bowl and gently toss with lemon juice.
PREPARE BATTER:
Using a whisk, combine eggs, sugar and salt. Add oil and vanilla, if using. Whisk in potato starch and apple juice until smooth. Pour batter over sliced apples, then turn the apples over a few times to evenly coat.
Set aside a dozen nice slices for the top layer. Arrange the remaining apple slices slightly overlapped around the prepared loaf pan, pushing the straight edges against the sides for the neatest appearance. Use any smaller or broken apples to fill any center gaps. Tap the pan on the counter a few times to release any trapped air bubbles. Use the reserved apple slices to decorate the top, arranging them in a flower pattern.
Bake for 60 - 70 minutes, or until a toothpick or skewer inserted into the center of the cake slides into the apples easily and comes out batter free.
Transfer to a cooling rack for 5 minutes, then brush top with honey or sugar water and let cool completely in the pan. The cake will be puffed at first, and will settle as it cools.
Once it has cooled to room temperature, loosen the cake from the ends of the pan. Use the parchment paper overhang to help lift it out of the pan, loosening the ends with a knife, if necessary. Remove parchment paper and transfer to a serving plate. Cut into slices. This cake keeps well in the fridge for 5-6 days. Bring back to room temperature before serving.
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.
