It’s been a long, cold winter, but when Purim is on the calendar, Spring is not far behind. Preparing shalach manos and thinking about Pesach cooking means soon the snow will be a distant memory.
During the wintry months, we’ve been busy bringing in so many beautiful new items. From salad bowls in lots of textures, sizes, and colors to new oven-to-tableware to dinnerware and table accessories, you will love all the “newness” at The Peppermill. Catch a glimpse of just a few new items on page 4.
Our Purim and Pesach recipes are yum! We’ve got new chocolates, baked treats, and delicious foods for you to try. Strawberry Dubai Chocolate Bars take the iconic Dubai flavor to the next level. Our Pesach Swiss Roll will “wow” your family when it comes to dessert. And there will be more on the free recipe cards and on the website.
Back by popular demand: our curated shalach manos collection! See the selection in the store or on our website.
Stock will be limited so order early.
Right after Purim, we will be running a giant overstock sale on cookware —deep discounts on a selection of cookware that you’ve got to see. Perfect for Pesach cooking!
As always, pre-Pesach shopping means GWP—gift with purchase. With minimum purchase, you will receive free stuff every day between Shushan Purim and erev Pesach.
Speaking of Pesach shopping—our on-premises keilim mikvah makes it a breeze to get things done. We toivel and dry so it’s completely hassle-free!
After Pesach, our culinary class schedule includes Sourdough 101 with Gitty and Sunday Baking Clubs. Read on for more info.
Looking forward to seeing you!
Chayale & Rivky
Notes from the Kallah Klub
I love the personal attention I got at The Peppermill!
The gorgeous selection made it easy for me to choose!
The sales staff gave me so many helpful tips while I was shopping!
I used my gift cards and still got a discount! packing things in my cabinets was a breeze--it all came beautifully clean!
I already know what I will add using my Shana Rishona discount!
Peppermill Recipes
Strawberry Dubai Chocolate Bars
Adding strawberry to the ganache layer takes this viral chocolate treat to the next level!
SHELL:
2 lbs. bittersweet chocolate coating* chopped
DUBAI PISTACHIO FILLING:
8 oz pistachio paste*
1 cup kataifi* toasted
2 T tahini paste
GANACHE:
8 oz semisweet chocolate chopped
5 oz whip topping thawed
3 oz whole fruit strawberry filling* blended Prep 45 minutes
*available at The Peppermill
MAKE THE SHELL:
Separate the 3-part mold, top, and base, and remove the flexible inserts.
Tip: Use a permanent marker to define the fill line on the outside of the outer mold. It will be easier to fill correctly. Melt the bittersweet coating and pour into a pastry bag or measuring cup with a spout. Fill the base piece of the mold with melted chocolate to the fill line. Insert the flexible silicone inserts into each cavity and top with the other part of the mold. The chocolate coating will disperse around the mold.
Turn the mold over and tap gently on the counter to release any air bubbles. Rub softly to make sure the chocolate fills the entire cavity. Set in the refrigerator for 20 minutes.
MAKE THE DUBAI FILLING:
Combine all ingredients.
MAKE THE GANACHE LAYER:
Heat the whip topping over low heat just until small bubbles appear. Pour over chopped semisweet chocolate. Let sit 1 minute for chocolate to melt. Using a whisk, combine ingredients. Add the strawberry filling. Whisk until smooth. Let cool at room temperature until set.
TO FILL BARS:
Remove the top part of the mold and silicone inserts. Press 1-2 tablespoons Dubai filling into the chocolate shell. Smooth out and fill corners. Pour ganache over the filling almost until the top. Tap mold on the counter to settle the filling.
Top with remaining melted bittersweet coating, smoothing with an offset spatula. Place in the refrigerator or freezer to set.
Remove from the mold and store at cool, dry temperature.
Pesach Swiss Roll Dessert
Creativity with basic ingredients can result in a beautiful, tasty dessert!
Prep 1 hour 30 minutes | Serves 12
FOR THE CREAM FILLING:
2 eggs
½ cup sugar
½ cup oil
1 tsp coffee dissolved in 1 T hot water
8 oz semisweet chocolate melted & cooled
FOR THE CAKE:
6 eggs separated
6 T sugar
6 T potato starch
1 cup sliced almonds
3-4 T confectioners’ sugar *
Chocolate for garnish
Check out more new Peppermill recipes online or in store!
MAKE THE CREAM FILLING:
In the bowl of electric mixer, beat eggs and sugar. Add oil and beat until fluffy. Add coffee and melted chocolate. Scrape down sides of bowl and mix until combined. Cream will thicken as it cools. Store in refrigerator until needed.
MAKE THE CAKE:
Preheat oven to 350°F. Line a sheet pan with parchment paper.
Beat egg whites until soft peaks form. Slowly add sugar and continue beating until stiff. Lower the speed and add eggs yolks, one at a time. Sift in potato starch and use a spatula to combine. Pour batter into prepared pan and spread evenly. Sprinkle the sliced almonds evenly over the top. Place pan in the oven and bake for 20 minutes until set and dry to the touch.
Dust a clean dish towel with confectioners’ sugar. Carefully flip the sheet pan onto the prepared towel. Remove the pan and gently peel the parchment paper from the cake. Starting from the long side, roll the length of the cake toward the top. Roll with the towel to prevent sticking. Let the cake cool completely rolled in the towel.
Gently unroll the cake, keeping the almonds face down. Remove the towel. Using an offset spatula, spread the chocolate cream evenly over inside of the roll.
Carefully reroll the cake. Place on a platter or cake board, seam side down.
Refrigerate to set.
Cut the roll into 1 ½” slices and lay the slices cut side down. Use a peeler to shave curls off the sides of the chocolate bar. Pile a handful of curls on top of each slice.
Serve or freeze well-wrapped.
*For homemade confectioner’s sugar: Place 1 cup sugar and 2 tablespoons potato starch in the food processor. Process until sugar is fine and powdery—about 5 minutes.
Peppermill Picks
Pesach! The
Wusthof’s new colored handle knives are the darlings of both chefs and designers. Bring these gorgeous Rosemary knives into your kitchen and never go back to basic black.
The new ARC half-frosted tumblers are a conversation starter as well as a beautifully crafted collection of glasses to match any décor. Available in 4 colors.
