Hello,
Is it summer yet? While the mercurial weather leaves us in some doubt, the calendar tells us that Shavuos is around the corner. So, while you may still need a sweater outside to ward off the chill, in our kitchens you’ll find freshly baked Sour Cream Twists, Vanilla Buns, and Praline Cheesecake keeping us warm. With so many delicious recipe cards over the years, it’s hard to choose—check out our staff’s favorite Shavuos treats in this season’s cartoon.
This year’s new cheesecake will be a winner with coffee lovers. Our Espresso Cheesecake gets its rich flavor from the addition of one important ingredient, Espresso Cream. Stop by to get yours today. We dressed up a side of salmon for Yom Tov with a delicious stuffing. It’s sure to be a show-stopper on your table. And we didn’t forget dessert! Our Crunch Ice Cream dessert is the perfect ending to any seuda. We even have a yummy healthy muffin—no artificial sweeteners! Stop in to pick up these cards and more or see all the recipes on our website.
Looking for a new bundt pan? Nordicware has beautiful new choices. See them along with pretty baking cups and perfect summer serving pieces. Trays, bowls, and cake domes round out our new collections. Dreamfarm has once again come up with handy gadgets to cover tough kitchen tasks—see the Upcup and Oileroo. They think of everything!
By popular request, our weekly summer sales will be back this year. Each week something exciting will be on special. Be sure to sign up for our emails and text messages so you know about each week’s promotions. Take advantage every week—all summer long!
Looking forward to sunny days and delicious meals with family and friends.
Chayale & Rivky
From muffins and dairy babkas to elaborate cheesecakes, you'll find all the right ingredients and specialty tools to help you create masterpieces this Shavuos. Stop by for inspiration, instructions, and just plain fun interaction!
Stuffed Side of Salmon
1 3-4 lb. side of salmon skin removed and 3” cut off at the tail
Salt and pepper
FOR THE STUFFING:
1 cup short grain rice cooked and cooled
¼ cup soy sauce
2 T toasted sesame oil
6 scallions diced, divided
FOR THE SAUCE:
½ cup sesame teriyaki sauce
2-3 T sweet chili sauce
¼ cup honey
2 cloves garlic crushed
¼ cup sesame seeds
Coffee lovers—this cheesecake is calling your name!
Preheat the oven to 325°F. Line the bottom of a 9” springform pan with parchment paper, allowing it to hang over the edge before closing the ring.
Combine crushed graham crackers with melted butter. Press the crumb mixture into the bottom of the pan. Wrap the pan in a layer of heavy-duty foil so it comes higher than the sides of the pan. Refrigerate while preparing the cheesecake. Beat the cream cheese, sour cream, and sugar only until no lumps are visible. Add the eggs one at a time and mix until incorporated, stopping the mixer to scrape down the sides if necessary. Add the Espresso Cream and mix for another minute. Pour batter over the crust. Place springform into a roaster pan and fill the roaster halfway with water. Bake 50-55 minutes, then turn off the oven and allow the cake to rest 45 minutes.
Remove the cake from the roaster and run a spatula or knife around the inside edge of the springform. Chill thoroughly 5-6 hours. Do not attempt to remove the cake from the pan before it is completely cooled.
When the cheesecake is chilled, run a knife around the edge again and open the buckle. Gently lift the ring off the cake. Use overhanging parchment paper to move the cheesecake to a platter.
PREPARE THE FROSTING:
Beat butter, cream cheese, and confectioner’s sugar until smooth and creamy. Divide frosting in half and add a sprinkle of espresso powder or cocoa to one part. Place frosting in piping bags, each fitted with a different style piping tip. Numbers like 825, 1M, 865 will work well. Pipe a variety of stars, swirls and rosettes in alternating colors to garnish the cheesecake. Refrigerate until needed.
Upgrade teriyaki salmon with beautiful presentation!
Preheat oven to 375°F.
Line a sheet pan with parchment paper and place salmon fillet on the lined pan.
Using a sharp knife, make a shallow cut down the center length of the salmon being careful not to cut all the way through. On either side of the center cut, slice through the thickness of the salmon almost all the way to the outer edge, opening a flap like the pages of a book (see photo). Season with salt and pepper.
Stir together rice, soy sauce, sesame oil and half the scallions using a fork to keep it from clumping. Place the rice down the length in the center of the salmon and fold the side flaps back over the rice to cover (see photo).
Stir together all the sauce ingredients and brush generously over the salmon. Allow to marinate 10 minutes.
Bake 30-40 minutes, brushing with accumulated juices once or twice. Remove from oven and sprinkle with remaining scallions.
Serve warm or at room temperature.
Peppermill Picks
Never enough salad bowls? These are for you! Albert L lightweight bamboo bowl sets come with servers and in a variety of colors.
Dress your table for Yom Tov with Daisy Classic Dinnerware. The modern gold scalloped edge makes it a favorite with Kallahs and hostesses.
Dreamfarm UpCup! Easily measure and pour sticky ingredients
honey. Using these wooden spoons is
practical but fun! The smiley, the heart, and the cute comments will keep you going through any kitchen task. Show off all your delicious cakes in this Lucite Loaf Dome accented with a cute gold bird. Keeps cake fresh for days.
Your favorite baked treat will look so appealing in these pretty, new pastel Cupcake Cups Box of 100 makes it convenient.
Bring a pop of color to your table with these food-safe enameled wood boards Available in 3 summery colors.
The Nordicware bundt company is now 80 years young! To celebrate, they have introduced a few new bundt designs. We love the Pirouette Bundt and the Pirouette Loaf Pan
Oil sprayer and dispenser in one? Yes! The new Dreamfarm Oileroo will spray evenly or pour larger amounts of your go-to oil.
Chocolate cheese log
Lemon cheesecake
Chocolate cheesecake muffins
vanilla bun tart sour cream twists
Kreplach
Blueberry Cheese Braid
Strawberries and cream bundt cake
