Weekly Specials

FRIDGE & FREEZER

IT’S WHATS inside THAT MATTERS

Custom Cuts

WEEKLY SPECIALS

Ready to bake. Ready to stun.

Turn your table into Noi Sukkah with our hand-crafted fish wellington centerpieces and appetizers. They pop into the oven with zero added steps, then make your table pop for zero leftover crumbs.

Rings and Crescents available in three varieties:

Mushroom Onion, Mediterranean, and Spinach

YOM TOV SPECIALS

Pickled Corned Beef (1st Cut Brisket) (Weissmandl-Bet Yosef Glatt)

Pastrami (1st Cut Brisket) (Weissmandl-Bet Yosef Glatt)

Oven Bbq 1st Cut Brisket (Weissmandl-Bet Yosef Glatt)

Cholent Pastrami (Weissmandl-Bet Yosef Glatt)

Coffee Rubbed Delmonico Club Roast (Weissmandl-Bet Yosef Glatt)

Pickled Or Pastrami Dark Chicken Roast (Weissmandl)

Cornflake Crumbs Chicken Fingers (Weissmandl)

INGREDIENTS:

1 tub of Mehadrin IQ Parve ice cream (flavor of your choice)

7 Mehadrin IQ Parve mini ice cream sandwiches

5 Mehadrin Parve ice cream bombs

1.5 oz dark chocolate, melted

Optional: Edible gold dust spray Chocolate bark for decoration

DIRECTIONS:

1. Lay the Mehadrin ice cream tub on its side and slice off a 1.5-inch piece from the top, cutting through the carton. Transfer the ice cream slice to a parchment paper or cardboard tray (for easy transfer), then carefully remove the carton paper. Freeze until ready for the next step.

2. Cut each mini sandwich ice cream into four pieces: once horizontally and once vertically. Once cut, keep them in the freezer as they melt quickly.

3. Arrange the mini ice cream sandwich slices around the ice cream layer. Alternate the slices so that they face forward (cookie side showing) and sideways (ice cream side showing). Return the cake to the freezer.

4. Cut the Mehadrin ice cream bombs in half vertically and arrange them face down around the edge of the cake to create a dome-like border.

Topping/Decor:

To create a chocolate disc, use a 9-inch plastic plate and place a 1 lb plastic container face down in the center. Pour melted chocolate around the plastic container, filling the rest of the plate. Transfer the plate to the fridge or freezer to allow the chocolate to set.

Once hardened, remove the chocolate disc from the freezer, let it sit for 30 seconds, and carefully release it from the plate.

Optional: To achieve an elegant finish, spray the chocolate disc with edible gold dust and place it over the ice cream bombs. Stick pieces of chocolate bark into the center of the cake and spray the bark with edible gold dust if desired.

Frosted Elegance

You’ve put in the effort for the meal; now bring to the table the highlight—dessert!

CITRUSY SIDE OF SALMON

This side of salmon is so mouthwateringly delicious. It’s the perfect addition to your Yom Tov meal. It’s light and fresh and not your typical teriyaki baked salmon.

Ingredients:

1 small to medium side of salmon

1 lemon, sliced

1 Tbsp Mon Appetit’s Aromatic Citrus Ginger spice

2 Tbsp olive oil

1 tsp kosher salt

1 stalk scallions, chopped

Handful pomegranate seeds

Date syrup, for topping

Directions:

1. Preheat oven to 350°.

2. Grease sheet pan with olive oil. Place lemon slices in center and place salmon directly on it.

3. In a small bowl, combine spice blend, oil and salt.

4. Coat salmon with mixture and top with half the chopped scallions.

5. Bake for 25-30 minutes and broil an additional 8 minutes.

6. Top with remaining scallions, a generous handful of pomegranates and generous drizzle of date syrup.

SPICED CHICKEN ROLL UPS

Everyone has their go to chicken-and-pastrami roll up recipe. This version adds an elevated flavor to the dish. Perfect to serve during a night meal or on Chol Hamoed.

Ingredients:

2 lb extra thin chicken cutlets

1 Tbsp Mon Appetit’s Cedar Plank spice

1/4 cup mayo

1 1/2-2 cups corn flake crumbs

2 tsp Mon Appetit’s Cedar Plank spice

1 tsp onion soup mix

2 packages sliced pastrami

Directions:

1. Preheat oven to 350°.

2. Combine chicken cutlets, 1 Tbsp cedar plank spice and mayo in a bowl.

3. In a separate bowl, combine corn flake crumbs, remaining cedar plank spice and onion soup mix.

4. Coat each slice of chicken in the crumb mixture.

5. Place a slice of pastrami over each breaded cutlet, roll up and secure with a toothpick.

6. Place into 9x13 pan. Cover with foil.

7. Bake for 25-30 minutes and uncovered for an additional 5-10 minutes.

SMOKY POTATOES

This potato recipe is a huge hit amongst the entire family. I make it all the time and it’s the perfect, flavorful addition for your upcoming meals.

Ingredients:

16 small yellow potatoes, peeled and wedged 1/3 cup oil

1 1/2 Tbsp kosher salt

1 Tbsp smoked paprika

1 Tbsp Mon Appetit’s Robust BBQ Seasoning Fresh cracked black pepper to taste or 1 tsp ground black pepper

Directions:

1. Preheat oven to 450°.

2. In a 10x16 disposable pan, add your wedged potatoes, oil and spices.

3. With a gloved hand or spatula, mix well until everything is combined.

4. Cover well with foil and cook for 45 minutes

5. Mix about halfway.

6. Uncover after 45 minutes and broil for 10 additional minutes

APPLE CRUMBLE MOUSSE CUPS

BY HINDY LESSER

APPLE MOUSSE:

• 2 jars Passion Root 100% fruit jam (apple or pear)

• Juice of 1 lemon

• 1 1/2 teaspoons Millsteins Cinnamon

• Pinch of salt

• 1 tub Whip topping

• ½ cup confectionery sugar

DIRECTIONS:

In a saucepan, combine apple jam, lemon juice, cinnamon, salt, and water. Bring to a boil for 5 minutes.

Blend the mixture until smooth, then set it aside to cool.

Once cooled, whip the topping and confectionery sugar until sti peaks form.

Gently fold the whipped topping into the cooled apple mixture.

Keep refrigerated until ready to assemble.

OAT CRUMBLE:

1 cup Millsteins flour

1 cup oats

⅔ cup brown sugar

½ cup oil

1 tablespoon vanilla extract

1 egg

Pinch of salt and cinnamon

DIRECTIONS:

In a bowl, mix all ingredients together until it forms a wet sand-like texture.

Spread the mixture on a lined baking sheet.

Bake at 350°F for 25 minutes until golden and crispy. The crumble will harden as it cools, so avoid overbaking.

TO ASSEMBLE

MOUSSE CUPS:

Choose any cups you like and start by placing a layer of oat crumble at the bottom. Fill cups with the apple mousse and top with another layer of crumble. Keep refrigerated or frozen until ready to serve.