Hello,
Summer’s here? We’re ready for it! Bring on the summer salads and lighter meals but leave room for cheesecake! And this year’s new cheesecake recipe is so on target—Dubai Chocolate Cheesecake fits the bill for both trending food and Shavuos favorites. We’ve combined crunchy kataifi, pistachio paste, and rich chocolate to bring you the most mouthwatering dessert this Yom Tov.
Kataifi is toasted shredded phyllo dough. This versatile dough was once strictly a middle eastern treat. It has now become popular in all cuisines and is used for anything from cheesecake crust to vegetable nests to a light crunchy topping on trifles and mousse.
Our summer salad is also a winner with its tasty dressing and summer vibe. We’ve showcased just these 2 recipes here but you know we’ve got more for you in store and on our website. Stop by for the free recipe cards!
Looking for new cookware? Check out Tramontina Tempo. This new collection features a triply base and modern design at a great price. We have also added to our tableware collections with beautiful cloth
napkins and coordinating napkin rings. See the Kaleidoscope Bundt along with Le Creuset 24-ounce cocotte bakers in summer colors and mini lames for the avid sourdough bakers.
Stocking your summer home kitchen? Be sure to ask for your exclusive discount. Of course, we will toivel and dry each item so it’s ready to be put away in your cabinets. No fuss, no worries when you shop for your kitchen here at The Peppermill. Just ask any of our hundreds of gratified kallahs! They know nothing compares to the service you receive here.
Bonus Bucks are back this summer! Shop during July and August to receive your Bonus Bucks to be redeemed in September—just in time for back-to-school and yomim tovim.
Keep in touch with us by signing up for emails and text messages. You’ll hear about flash sales and special sales that are exclusive to our customers throughout the summer and all year round.
Wishing you a safe and enjoyable summer!
Chayale & Rivky
Summer is the season for relaxing meals and easy dinners. Take advantage of the longer days to spend time outdoors with family and friends while serving fresh light fare. Our tried and true recipes will help make it the best summer ever!
Summer 2025
Peppermill Picks
Tramontina Tempo is the latest brand to join our curated collection. Modern styling, sleek shape and triply base make this cookware a must-have. Dress
Napkin collection.
napkins come
With the new Viking stainless steel 10-piece bowl set, you’ve got the right size bowl for every job. Air-tight lids keep everything fresh!
Resin trays and boards show off your delicious treats. The gold handles on our new Lynn Liana resin trays take these serving pieces to the next level!
Nordicware never fails to excite us with their beautiful new designs! The classy Kaleidoscope Bundt is sure to be your new favorite.
The new KneadAce Retractable Bread Lame is the way to go if you’re ready to try your hand at intricate designs on your loaves.
Cooking for a crowd? Le Creuset’s famous Oval Roaster is now on promotion for an amazing price. Time to treat yourself! Plus see lots of other in-store promos on select Le Creuset cookware.
Le Creuset’s 24-ounce cocottes are perfect for sourdough rolls, garlic confit and more. Available in 3 pretty colors. These cocottes are nice enough to leave out on your counter all the time!
The delicate floral dinnerware set brings a touch of elegance, while the vibrant blue accents provide a refreshing pop of color.
Dubai Chocolate Cheesecake
Hop on the delicious trend with this mouthwatering cheesecake!
Prep 1 hour 30 minutes | Serves 10
FOR THE CRUMB CRUST:
4 oz milk chocolate
2 oz heavy cream
2 T butter
5 oz pistachio paste*
4 oz Kataifi* toastedshreddedphyllo
FOR THE FILLING:
1 ½ lbs. unwhipped cream cheese softenedtoroomtemperature
¾ cup sour cream
1 ½ cups sugar
3 large eggs
4 T pistachio paste*
FOR THE BARK GARNISH:
4 oz milk chocolate
6 oz Bittersweet chocolate coating
6 oz Pistachio Paste*
4 oz Kataifi* toastedshreddedphyllo
*Available at The Peppermill.
Preheat the oven to 325° F. Line the bottom of a 9” springform pan with parchment paper, allowing the parchment to hang over the edge before closing the ring. Wrap the bottom of the springform pan in a layer of heavy-duty foil making sure the foil reaches higher than the sides of the pan. Set aside.
In a medium saucepan, heat the heavy cream. Add the chocolate and butter. Stir to melt. Remove from heat and add the pistachio paste and whisk until smooth. Fold in kataifi until completely combined.
Press the kataifi mixture evenly into the bottom of prepared pan. Freeze 10-15 minutes while preparing cheesecake batter.
Beat the cream cheese, sour cream, and sugar only until no lumps are visible. Add the eggs one at a time; mix until incorporated, stopping the mixer to scrape down the sides of the bowl, if necessary. Add the pistachio paste and mix for another minute. Pour batter over crust.
Place springform into a roaster pan and fill the roaster halfway with water. Bake for 50 to 55 minutes then turn off the oven and allow the cake to rest 45 minutes longer. Remove the springform pan from the roaster. Chill thoroughly for 5-6 hours. Do not attempt to remove the cake from the pan before it is completely cooled.
PREPARE THE BARK:
Line a sheet pan with parchment or a silicone mat. Chop and melt both chocolates in a double boiler or microwave. Stir in the pistachio paste until combined. Spread chocolate on lined sheet pan. Sprinkle kataifi over the chocolate. Place in the freezer to firm up. Once the cheesecake is chilled, run a spatula or knife around the edge, open and remove the buckle. Gently lift the ring off the cake. Use the overhanging parchment paper to slide the cheesecake to a platter. Gently pull away parchment paper. Remove bark from the freezer and break into shards. Pile Dubai chocolate bark over the cheesecake.
Spinach and Strawberry Salad
The quintessential summer salad!
Prep 15 minutes | Serves 4-6
24 oz baby spinach leaves checked
10 oz fresh strawberries hulled,washedandpeeled (or other fruit of your choice)
1 small red onion thinlysliced
4 oz feta cheese crumbled
½ cup sliced almonds toasted
FOR THE DRESSING:
½ cup plain Greek yogurt
1 T mayonnaise
3 T milk or water
1 T apple cider vinegar
1 T maple syrup
2 tsp poppy seeds
Salt and fresh ground black pepper totaste
Place spinach leaves in a large salad bowl.
Slice strawberries and add to spinach. Top with onion slices, feta cheese, and toasted almonds.
MAKE THE DRESSING:
Add all of the ingredients to a bowl or jar. Whisk together until smooth then season with additional salt to taste.
Store the dressing in a jar with a lid or other airtight container in the refrigerator for 5-7 days. Stir or shake as needed before using. Drizzle lightly over salad just before serving.
