Back to school means something different to everyone; some actually head to the classroom while others just go back to a more rigorous schedule. Regardless of your situation, this time of year means Yom Tov is coming and it’s time to think about what we will be preparing for our families. Our new recipes will be keepers. Try the unique soup, dressed-up meat dish and sweet & salty honey cookies—you’ll enjoy them all! Be sure to stop by for all the FREE new recipe cards. And while you’re here, pick up our exclusive Recipe Collector to keep all the recipes neat and organized. The Recipe Collector will make it easy to find your favorite recipes from The Peppermill.
This fall, we’ve brought you new cookware, new dinnerware and more. Get a sneak peek inside this newsletter, then visit us to see the new offerings in person.
Have you taken advantage of our Kallah Klub shopping plan? Every
kallah benefits from special discounts, top-notch service, and quality kitchenware that will last. Shop at your convenience; we will toivel, dry, and deliver. For kallahs that stock their kitchens, the benefits last all through Shana Rishona—you can’t beat that deal!
Fall also brings exciting classes at The Peppermill. Join Gitty for Sourdough Made Simple , Goldie for Royal Icing Cookies and Naomi Elberg for Babka Bakers. Sign up all creative 9–12-year-old girls to our Sunday Baking Clubs.
Keep up with all that’s new here by signing up for emails and texts. Call 718-871-4022 to join our ever-growing group of people who appreciate great quality kitchen tools and culinary inspiration.
Wishing all a sweet new year!
Chayale & Rivky
Apple recipes take center stage at this time of year. From peelers and slicers to pretty pie plates, you’ll find all you need to add tasty apple dishes to your Yom Tov menu. See all the exclusive recipes on our website or pick up free recipe cards today.
Peppermill Picks
Sourdough bakers will want this new 24-ounce Cast Iron Casserole! Perfect for a 180–200-gram sourdough bread.
Your favorite kugels, crumbles and roasts are worthy of Pampa Bay Oven-to-Tableware! See two new collections: Silver Rings and Le Blanc.
Dress your table with the Accent Plate collection. Mix and match to create your signature style tablescape.
Blue is the most popular color in tableware for good reason—it’s a classic! Cypress Dinnerware on your table will make a beautiful statement this Yom Tov.
like a pro
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Culinary Workshops
Sourdough Made Simple
Sourdough is simple when you get the right “start!” Join Gitty Klein, our in-house sourdough expert, for Sourdough Made Simple, an in-depth, hands-on class.
Tuesday November 4, 8:00 pm
Tuesday December 2, 8:00 pm
The Babka Expert
Want to bake outstanding babkas? We’ve got a class for you! Join Naomi Elberg, the Babka Expert, for a comprehensive class in multi-flavored perfect babkas. Get a feel for dough texture and delicious fillings.
Wednesday November 12, 8:00 pm
Royal Icing Cookies
Beautifully decorated cookies are within reach when you join Iced by Goldie for a Royal Icing Cookie Class. Learn the proper technique and consistency for outlining, flooding and designs.
Tuesday November 18, 8:00 pm
Sunday Baking Clubs
Get creative at our Sunday Baking Clubs! From cookies and pastries to icing and fondant, there’s lots of fun and excitement in this series of hands-on classes for girls 9-12 years old.
Sunday November 2, 9, 16, 23, 30, and December 7 Choose 1:30 or 3:00 pm
Ceramic cookware
the wave of the future. See KitchenAid’s choice of quality cookware now available in Agave Blue or Creamy White.
Cook
with Hestan Probond Luxe Cookware! New technology offers greater heat conduct than ever before. Made in Italy.
Peppermill Recipes
Pear and Potato Soup
2 T light olive oil
3 Bartlett pears peeled, cored and chopped
½ cup white wine (sweet or semi-sweet)
6 cups chicken stock
1 medium onion, chopped
3 leeks - white part only washed, checked and chopped
2 stalks celery chopped
2 cloves garlic crushed
2-3 Yukon Gold potatoes peeled and chopped
Salt and freshly ground pepper
PEAR CHIPS:
2 Barlett pears Olive oil for brushing
Heat olive oil in a medium skillet over medium heat. Add pears and sauté for 7–10 minutes or until tender and browned. Add wine and bring to boil. Set aside.
Place chicken stock in a large stockpot. Add onion, leeks, celery, garlic, and potatoes. Bring to boil over medium heat. Reduce heat to low, cover and simmer for 30 minutes or until all vegetables are tender. Add reserved pear mixture and cook together 5 more minutes to blend flavors. Use an immersion blender to blend until smooth.
MAKE THE PEAR CHIPS:
Preheat oven to 350° F. Line a sheet pan with parchment paper. Wash pears and slice thinly using a mandoline slicer. Place pears on lined pan and brush with oil. Bake 35-40 minutes or until golden. Remove from oven and cool. Place a pear on top of soup just before serving.
Club Steaks with Rhubarb Chutney
1 large Spanish onion sliced in half rings
8 club steaks (about 3 lbs) Kosher salt and pepper to taste
CHUTNEY
8 oz rhubarb chopped
1 red apple washed and diced
½ cup dried cherries or craisins
¼ cup red onion finely diced
¼ cup water
¼ cup honey
1 T minced ginger (or 2 cubes frozen ginger)
2 tsp red wine vinegar
¼ tsp crushed red pepper
Dress up simple steak with a sweet fruit chutney
Preheat oven to 350° F. Place onions in a 9x13” baking dish or roaster. Arrange club steaks on top, overlapping if necessary. Season well with kosher salt and freshly ground pepper. Cover the pan tightly with heavy duty foil and bake 2 hours or until tender.
MAKE THE CHUTNEY:
Combine all ingredients in a small saucepan. Bring to a boil, stirring occasionally. Cover and simmer over medium-low heat until rhubarb is tender, 15-20 minutes. Uncover and simmer for another 5 minutes, stirring occasionally. Serve the steaks topped with 1-2 tablespoons of chutney.
Cookware Conundrums
When would I use stainless steel and when is non-stick better?
my new stove needs “inductionready” cookware. What does that mean?
I’ve read about chemical additives in cookware surfaces— what do I need to know?
What is “ceramic” cookware—and why is it so popular?
All cookware companies have changed their manufacturing methods to remove any questionable additives. New surfaces are completely safe.
Ceramic has replaced non-stick coatings that are based on plastics. They are easy to maintain but you still need to use nylon, wood or silicone utensils.
Stainless steel is the most durable surface for heavy-duty cooking but non-stick is great for dairy cooking like pudding, cheesy dishes and eggs.
Induction cooking uses magnetic fields to heat the cookware instead of a heating element. It heats more quickly and cools instantly when the pot is removed.
