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VOLUME 18 ISSUE 4 SPRING 2016

PUBLISHED BY THE PEPPERMILL

The word halvah is derived from the Arabic word “hulwa” meaning sweet. Most types of halvah are dense confections that are sweetened with sugar or honey. While this popular candy is thought to be of Indian or Jewish origin, food historians have traced the origins of halvah to the Arabs and Byzantines. In the seventh century “hulw” was a date paste that was kneaded with milk, and formed into a stiff candy by adding wheat flour. It was sweetened with honey and flavored with nuts, spices or even rose water before deep frying. In the 1200s, there were at least two versions of Halvah made by the Byzantines, one made with grape syrup, and another with almonds in it. Nowadays many countries claim halvah as their own. Halvah can be found in Greece, India, Iran, Israel, Pakistan, and Turkey. Every country thinks their version of halvah is the best, and that their version is the true halvah. Some types use crushed sesame seeds, tahini and honey. Formed into large, beige-colored blocks, pieces are sliced off when you buy it. Sometimes the blocks are

sprinkled with nuts, such as crushed pistachios. Often, chocolate is swirled in. While it is extremely popular all over the world, some people don’t like it the first time they try it; they think it tastes like sweetened sawdust. The halvah we enjoy in North America is sesame halvah. This is actually a by-product of sesame oil production. Once the oil is pressed out the remaining crushed sesame seeds are sweetened with honey or sugar syrup, and then pressed into cakes. In 1907 the first batch of commercially prepared halvah was produced by the Joyva Corporation. An American brand, it was founded in Brooklyn in 1906 by Nathan Radutzky. After 100 years it is still a family run business and is still headquartered in Brooklyn. Halvah is often advertised as a healthful dessert. It offers many nutrients, but it is important to remember that it is also high in calories so enjoy it in moderation. To store halvah at home refrigerate for up to 6 months tightly wrapped or in a sealed container. Halvah can also be incorporated into many delicious treats. It adds delicious favor and dimension to a variety of baked treats.

fellow foodies! At The Peppermill, the weeks leading to

Purim are the most exciting time of year. Our customers’ creativity and imagination never ceases to impress us. From cute to elegant we have the tools and ingredients to bring your ideas to life. We carry all the cookie cutters, chocolate molds, fondant, ready-to-use icing and colors to wake up every theme. For the less intrepid cooks, our selection of gorgeous mishloach manos is valued by all. They range from simple to elaborate and each one offers a practical gift. See the full selection in our store or online at www.thepeppermillinc.com. Be sure to remind your friends and family to sign up for our informative emails. Learn about special events, giveaways and promotions. Get our favorite recipes and a bonus coupon just for signing up. Our recipes never fail to please our readers and this issue is no exception. We have treats for both Purim and Pesach. These dishes are easy to prepare and will be enjoyed by all. Among the recipes is our favorite version of the Chocolate Log—the star of the sweet table! Read on to learn about all about our new products, and store promotions. You will find handy gadgets, a range of cookware options and exciting decorating items. As in past years, pick up your bonus when your shop for Pesach. Visit us for all your culinary needs for both Purim and Pesach—we can help make time spent in the kitchen enjoyable!

-Chayale & Rivky

He l l o

Halva Chocolate Log

Nougat Brownie Flowers with Gilded Hazelnuts

Roasted Vegetables in a Crispy Potato Nest

IngredientsTools you will need to create the log:Log moldAcetate sheetTransfer sheet or texture sheetsIngredients:1 lb. halva paste2 lbs. semisweet chocolate or 1 lb. semisweet choco-late and 1 lb. premium white coating6 ounces halva cut into ½” cubesLuster Dust

InstructionsMelt the chocolate in a microwave or double boiler, stirring frequently. Add halva paste. Stir to combine and melt completely. Gently stir in the chunks of halva, being careful not to break them up. Line the mold with the acetate sheet. Place texture sheet in the mold as well.Pour the chocolate mixture into mold and put into the refrigerator to set; about 2 hours, or freezer for 45 minutes. When the log is firm, release the two ends with a thin spatula and pull the overhanging acetate sheet to remove from the mold. Invert the log onto a tray. Gently remove texture sheet. Using a brush, gently dust the luster onto your log. Store at COOL room temperature.

easy & elegant mishloach manos

idea

Impress your friends and family with this elegant and delicious masterpiece!

IngredientsFor the crust:2/3 cup light brown sugar2/3 cup margarine1 1/3 cups flour1 cup finely chopped toasted hazelnutsFor the brownie:8 ounces semisweet chocolate, chopped1½ sticks margarine1 ½ cups sugar2 teaspoons vanilla4 eggs1 cup flour¼ cup nougat powder¼ teaspoon saltGarnish:White chocolate coatingNougat powderWhole hazelnutsGold or bronze luster dust

InstructionsPreheat oven to 350 degrees. Cream brown sugar and margarine until light and fluffy. Add flour; mix to combine. Add hazelnuts. When combined, gently press into 24 silicone flower molds. Set aside. Melt chocolate and margarine in a microwave or double boiler. Stir until smooth. Remove from heat and let cool. Whisk in sugar, vanilla and eggs until batter is smooth. Stir in flour, nougat powder and salt until just combined. Fill a large pastry bag with brownie batter. Squeeze batter to fill each cavity of the silicone pan ¾ full. Place filled pan on a cookie sheet. Bake for 22-25 minutes until top is dull and slightly cracked. Remove from oven and place in freezer. Remove from pans when frozen.Garnish:Pour a small amount of luster dust into a small container. Add hazelnuts; cover & shake to coat the nuts. Melt the white chocolate. Add nougat powder to achieve a beige color. Put melted chocolate into a piping bag and snip a tiny hole. Drizzle over brownies. Top with gilded hazelnuts.

Yield: 22 -24 flowers or muffins

Try this mouth-watering dessert at your Purim seuda or next family event!

IngredientsFor the vegetables:1 eggplant, peeled & cubed1 sweet potato, peeled and cubed1 red onion, diced1 red pepper, peeled* and cubed6 tablespoons olive oilSalt & pepperPreheat oven to 375.For the potato nests:3 potatoes, peeledOil for frying

InstructionsPrepare the vegetables:Preheat oven to 375. Line a cookie sheet with parchment paper.Toss diced vegetables with olive oil. Season with salt & pepper. Cover pan and roast vegetables for 1 hour. Uncover and continue roasting another 45 minutes, until sweet potato is tender.Prepare the nests:Using a tabletop spiralizer or the OXO handheld spiralizer, create long strands of potato. Gather a few strands and form into a ring. Heat oil in a large deep skillet. When oil is hot, gently place the ring into the hot oil. Let the ring fry until golden on one side. Using tongs, gently flip the ring and fry on the second side until crispy. Remove from pan and drain on paper towel. Store uncovered to retain crispness.To serve, warm up the potato rings slightly. Place on plate and mound the roasted vegetables in the center.

Even the simplest ingredients can be dressed up on Pesach.

THE LATEST GADGETS, TIPS

AND NEWS

Our new powder food color is under the hashgachah of New Square. Use it to paint your creative treats or color chocolate. Lots of colors available!

One hundred percent scratch resistant, Black Cube Cookware features a hybrid stainless steel/nonstick interior. It cooks like stainless steel with the benefits of non-stick cleanup. It is metal utensil safe and guaranteed not to scratch. Textured stainless steel pixels rise above the non-stick surface for superior browning. Induction ready. Oven safe to 500F.

Our new paper baking pans make it easy to show off your culinary talents.

These pans are perfect for both mishloach manos and year-round baking. Bake your favorite dessert and send it to your next simcha!

Greenleaf Flower Diffusers are a great new way to fragrance your room continuously for months. They come in a variety of wonderful fragrances and are a beautiful way to scent your home.

Unforgedibles now come in two new patterns: Baby boy and girl for your new addition and Purim decos for shalach manos treats that fit the season! Simply place on damp icing or fondant--no special skills necessary!

cool!

The Oxo Spiralizer creates uniform, curly noodles

from zucchinis, cucumbers and other long vegetables. It is the only handheld spiralizer to cut round vegetables like beets as well. Easy to clean and dishwasher safe.

easy decoratingtip

Château Spill is an amazing new stain remover that has been especially formulated to make sure that a red wine spill no longer leaves a nasty mess. Spray it on any wine or fruit stain and it instantly disappears! It just works!

Oneida 10pc Induction Cookware is heavy for fast and even heating. Ceramic non stick coating promotes faster searing and browning than conventional non stick. Tempered

glass lids allow you to monitor the cooking without releasing

moisture. Red or black

With a flexible body and spout, the Squeeze & Pour Silicone Measuring Cup makes it easy to mix, measure, microwave and pour all from the same Measuring Cup. The specialized honeycomb pattern protects your hands by dissipating heat and a simple squeeze forms a precise pour spout.

A series of colored and transparent slices help this Guzzini collection live up to its name--Grace. Available in centerpiece bowls, salad bowls with servers and napkin holders.

Use this beautiful silicone pan to create our new dessert. The pretty flower shape is perfect for frozen treats as well!

The easy to use Brix Nut Schucker is amazing! Simply insert the blade into the seam at the base of the walnut and twist. Opens walnuts easily with a single twist, reveals the nut inside without crushing the nut or creating a mess from the shell.

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Get a free gift with $50 purchase!

valid 3/27 to 4/21 or while supplies last

Naomi Ross of Kosher Cooking Concepts

she will share with us a divine dairy meal for Shavuos. Naomi’s easy-going and informative style will make you feel as though she is holding your hand every step of the way. Tuesday,May 17 12:00 noon $65

Chocolate Works

Esther Zafrani of Glorious Creations Desserts, will teach you how to create chocolate cups, filled-chocolates, oreo chocolates and work with transfer sheets. Learn beautiful new treats for your next simcha.Wednesday,May 18, 7:30 pm $60

Esty Hirsch of Whimsical Confections

Our classes with Esty are always a treat! Learn to decorate beautiful cookies using a variety of new techniques. Esty will teach you to work with both fondant and icing to fashion edible works of art.Monday, May 23 8:00 pm $60

Chocolate Log demonstration

By popular demand we will present our free Chocolate Log demonstration once again. If you missed it the first time back in December, you can now learn to create this delightful dessert. Wednesday, May 25 1:00 pm no charge

Girls Baking Course

Girls love to bake! And what better way for them to learn than to take a class? Sign your 9-12 year old daughter up for a 4-part, hands-on baking course and watch them get creative! Sundays May 15, 22, 29 & June 5 1:30 pm $75

Elizabeth Kurtz, renowned author of Celebrate

Elizabeth will be teaching mouth-watering recipes from her popular cookbook. he develops recipes and writes cooking columns for numerous kosher publications. Her friendly air will stay with you long after you’ve enjoyedher class!Tuesday, May 31 12:00 noon $65

spring culinary classes