Chanukah newsletter for web by thepeppermillinc

Hello,

What do Chanukah celebrations look like at your house? Do you keep things uncomplicated—latkes for your immediate family? Do you arrange full-fledged parties with themed foods and décor? Whichever way you go, Chanukah is a time for making special memories that are sure to include delicious foods. We’ve got a whole new collection of recipes for you to add to your repertoire. From salads and salmon to sourdough donuts, we’ve created 6 outstanding dishes for you to enjoy.

We have expanded our dinnerware selection this season. You’ll love the new chargers and coordinating glasses—perfect for upgrading your table. See our settings in the store and on the back page for inspiration.

Do you know about our Kallah Klub shopping program? Every kallah enjoys discounts on their entire order—no restrictions! We’ll toivel, dry and deliver at your convenience. Shop on your own or make an appointment with one of our knowledgeable staff.

Got a list of people you need to thank? A gift card to The Peppermill is everyone’s favorite “gelt” for Chanukah! Teachers, therapists, employees, co-workers, daughters and daughters-in-law will all appreciate this useful treat. Our exclusive Chanukah-themed gift card will show them you put extra thought into the gift!

Before you begin your Chanukah preparation, be sure to stop by for everything you need:

• Great quality frying pan

• Heavyweight pot for donuts

• Grater

• Spider Strainer

• Deep-fry thermometer and cooling rack for draining oil

• Chanukah cookie cutters and molds

• Donut mix & prefilled donut shots

• Donut fillings

• Syringes and filler tips

Looking forward to being part of your delicious celebrations! Happy Chanukah, Chayale & Rivky

Make your Chanukah celebrations outstanding with The Peppermill at your side.

From recipes, supplies, and ingredients, to tableware, and more — we're here to help!

Chanukah Gelt

THESE ARE WHAT I NEED FOR OUR CHANUKAH PARTY GAME!

Just right for all THE TEACHERS!

ALL MY EMPLOYEES WILL KNOW JUST HOW MUCH I APPRECIATE THEIR HARD WORK!

MY DAUGHTERS AND DAUGHTERS-IN-LAW WILL LOVE THIS CHANUKAH GELT!

WITH A GIFT CARD, MY WIFE WILL FINALLY COME HERE TO CHOOSE THE NEW COOKWARE SHE WANTS!

MY SON'S THERAPIST WILL BE SO HAPPY TO CHOOSE HER FAVORITE ITEM AT THE PEPPERMILL!

THIS GIFT CARD WILL BE ONE OF THE 8 GIFTS I'M SENDING THE KALLAH!

Peppermill Recipes

Sourdough Doughnuts

1¼ cups almond milk

½ cup sugar

¼ cup margarine

4 cups flour

2 eggs

1 cup active sourdough starter

1 tsp salt

Light olive oil or avocado oil for frying

Cinnamon and sugar for topping

Those who are sensitive to yeast can still enjoy authentic doughnuts!

Prep 12 hours/overnight | Yield 12-15

In a small saucepan, melt milk, sugar and margarine over low heat. Set aside. Put the combined mixture in the bowl of a mixer fitted with a dough hook. Add 2 cups of flour. Add starter, eggs, remaining flour, and salt. Knead on low until smooth and elastic and pulls away from the side of the bowl, about 10 minutes. Dough will be somewhat sticky. If needed, add ⅓ - ½ cup additional flour.

Remove dough from mixer bowl and place in a large plastic or glass bowl. Cover bowl with a plastic wrap and leave in a warm place to rise for 5-6 hours. Place dough in the fridge overnight to bulk rise.

Prepare a sheet of parchment paper and spray or brush with oil. Gently remove dough from bowl onto parchment and roll out to ½″ thick. Lightly oil a donut cutter with a center cut-out and cut the doughnuts. Remove scraps. The donut holes can also be fried. Cover with a damp tea towel or plastic wrap for 1½ - 2 hours to rise.

In a medium Dutch oven or wide pot, heat 3" of oil to 360°F on a deep fry thermometer. Cut the parchment into pieces around each doughnut to help lift and place in hot oil. Use tongs to gently remove the parchment paper. Fry 2 or 3 at a time. Don’t overcrowd the pot.

Fry 2-3 minutes and flip to fry the other side until puffy and golden brown. Use a spider or skimmer to remove from oil. Drain on a cooling rack. Allow to cool 5 minutes.

Combine cinnamon and sugar and toss donuts to coat.

Feta & Vegetable Tart

2 small beets cooked and peeled (ready-to use beets are fine)

1 small zucchini skin on

1 small sweet potato peeled

1 10"x 15” sheet puff pastry thawed overnight in the fridge

2 eggs divided

½ T dried basil

8 oz whipped cream cheese

3 oz feta cheese crumbled

Olive oil for spraying or brushing

Salt & freshly ground pepper to taste

Using a mandoline on medium, slice the beets, zucchini, and sweet potato.

Prebake the sweet potato slices: place on a microwave safe plate and microwave on high for 3 minutes or bake at 350°F for 15 minutes. Set aside.

Preheat the oven to 425°F.

PREPARE THE FILLING:

In a medium bowl, whisk egg, then stir in the basil. Add in the cream cheese and the feta cheese. Stir to combine. Set aside.

Line a quarter sheet pan with parchment paper. Unfold the puff pastry sheet and trim to fit the pan. Place dough into the pan.

Using a knife, lightly score a line ¾" from the edge of the pastry on each of the four sides. Spoon the cheese mixture evenly on the puff pastry, inside of the scored lines.

Lay the sweet potato slices, overlapping, in two rows down the middle of the cheese mixture. Repeat the process with the beets on one side and the zucchini slices on the other. The vegetables should completely cover the cheese mixture.

Lightly brush or spray the vegetables with oil. Season with salt and pepper. Beat an egg and brush the border of the dough.

Once your tart is assembled, refrigerate it for 15 minutes before baking to prevent shrinking.

Bake until vegetables are tender and the crust is golden, about 25-30 minutes. Cool for 5 minutes, then use the parchment to slide the tart onto a board or platter. Serve warm or room temperature.