IT’S ALL THEY TALK ABOUT
A WHOLE NEW TWIST ON FLAVOR.
PIES / CALZONES / STICKS CHEESE PRETZELS / FRIES
Kosher
Pareve
Product of USA
Pomegranate | Strawberry | Strawberry-banana | Pomegranate | Acai Berry
CANDY / NUTS
Pickled Corned Beef Kolichel (Mock Tender) (Weissmandl- Bet Yosef Glatt)
Pastrami Kolichel (Mock Tender) (Weissmandl- Bet Yosef Glatt)
Smoked Bbq 2nd Cut Brisket (Weissmandl- Bet Yosef Glatt)
Marinated Flat Iron (Weissmandl- Bet Yosef Glatt)
Breaded Chicken Fingers (Weissmandl)
Baby Chicken Shawarma (Weissmandl)
Classic Roast Beef (Weissmandl- Bet Yosef Glatt)
HOT & COLD PEACH COMPOTE DESSERT
Warm peach compote, refreshing vanilla ice cream, and just the right amount of crunch hit the perfect balance in this elevated dessert. To serve on Shabbos, simply rewarm the compote on your hot plate before the Sueda. Enjoy!
Ingredients:
4-5 ripe peaches, diced into cubes
¼ cup white granulated sugar
4 tablespoons water
2-3 tablespoons lemon juice
½ teaspoon ground cinnamon
Maple syrup, vanilla ice cream, and crunch topping (see recipe), for serving
Directions:
1. In a saucepan over medium heat, combine the peaches, sugar, water, lemon juice and cinnamon. Let the mixture come to a boil. Lower heat and keep at a low simmer, stirring every so often, for about 25 minutes. The peach juice will slowly thicken over this time.
2. Once the peaches are nice and soft and syrupy, the peach compote is ready.
3. To serve, spoon 2-3 tablespoons of warm peach compote on a plate. Top with vanilla ice cream, maple syrup, and crunch topping. Enjoy!
CRUNCH TOPPING
Ingredients:
2 cups rice crispies
1 cup ground nuts
½ stick margarine, melted
½ cup brown sugar
1 tablespoon flaky salt
Directions:
1. In a large ziploc bag, combine all the ingredients. Spread on a lined cookie sheet.
2. Bake at 375° for 5 minutes. Remove from heat and serve as a garnish (or snack!)
FRESH PEACH LEMONADE
Sweet, tart, and full of aromatic peach flavor, this simple homemade lemonade is the perfect summer refreshment.
Ingredients
2-3 fresh peaches, sliced (keep the peel on)
2 cups plus 5 cups water
¾ cup granulated sugar
¾ cup fresh lemon juice (from 4 lemons)
Instructions
1. In a saucepan over medium heat, combine all the ingredients and bring the mixture to a gentle boil. Lower heat to low medium and cook for about 10-15 minutes. Remove from heat and cool completely.
2. Pour the peach syrup through a fine mesh strainer, into a large pitcher, pressing on solids with the back of a spoon to extract as much liquid as possible; discard solids.
3. Add the lemon juice and remaining 5 cups water to the pitcher.
4. Serve Peach Lemonade over ice and garnish with fresh mint and peach slices.
PEACH PLUM SUMMER CRISP
Sweet and juicy summer fruit, bubbling beneath a toasted crisp topping creates the ultimate combination. For a real treat, serve warm with vanilla ice cream on top.
Peach Plum Filling:
4 peaches diced into 1 inch cubes
2 plums
1 tablespoon fresh lemon juice (about ½ lemon)
2 tablespoon cornstarch
2 tablespoons brown sugar
1 tablespoon vanilla
1 teaspoon cinnamon
Crisp Topping:
1 stick margarine, cut into cubes
1 cup all-purpose flour
½ cup granulated sugar
½ cup brown sugar packed
1 cup old fashioned oats
2 teaspoons cinnamon
1/4 teaspoon salt
Directions:
1. Preheat oven to 350°.
2. In a medium bowl, add the diced peaches and plums, lemon juice, cornstarch brown sugar, vanilla, and cinnamon. Toss together to fully coat and transfer to a 9 inch round baking dish.
3. In a large bowl, add in all the ingredients for the crisp topping. Use gloved hands to fully incorporate everything.
4. Evenly sprinkle the crisp topping over the peaches in the baking dish.
5. Bake for about 50 minutes, or until peaches are very tender and filling is bubbling up through the topping. Let cool. Serve with vanilla ice cream.
10. Serve hot and enjoy!
