THESE PRICES ARE PRESENTED COURTESY OF MESAMCHA LEV FOR YOUR CONVENIENCE.
CARROTS
SPANISH
YUKON
CORTLAND
Your entire Rosh Hashanah tablescape, done with one call. Delicious homestyle simanim. A decadent line of vinegar-free dips and spreads. Prepared fish heads, and every other cut you fancy. It’s a fresh start to a year of wonderful meals—fed by us, served by you.
Yidels went up a level.
Check out our SECOND FLOOR with an expanded selection in our
featuring a large variety of plates, cutlery, chargers, trays, bowls, etc. Elevate your Yom Tov table.
Lieber’s. The name and quality you know from way back; a tradition of trust and taste.
INGREDIENTS
1 medium carrot (approx. 5.5 oz.)*
1 egg
½ cup Lieber’s Avocado Oil
1 cup Lieber’s Granulated Sugar
1¾ cups flour
1 tsp Lieber’s baking powder
1 tsp Lieber’s Cinnamon
1½ tsp Lieber’s Pure Vanilla Extract
½ cup Lieber’s Honey
RECIPE BY FAIGY MURRAY
DIRECTIONS
1. Preheat oven to 350°F and line a 9x5-inch loaf pan with parchment paper.
2. In a food processor fitted with the S-blade, process the carrot (it should make about 1 cup of pureed carrot). Add all remaining ingredients and blend until just combined. Batter will be thick.
3. Pour batter into prepared loaf pan. Bake in preheated oven for 50-60 minutes.
4. Let cool before slicing.
W elcome the sweetest addition to the Gefen Baking family! While the honey bear remains the most huggable, our mess-free confectioner’s sugar will help you keep your lid on Yom Tov prep and surely take the cake!
Ingredients:
1 whole branzino fish (1-2 lbs)
Olive oil
Pinch Busy Chicken Blend
pinchmyspice.com pinchmyspice@gmail.com
Scan to watch a step by step tutorial with chef Mechy
1 lemon, sliced
1 bunch of fresh parsley
Red and orange cherry tomatoes on the vine (optional, for decoration)
Non - dairy butter sauce (optional)
Ingredients:
½ stick of non-dairy butter
3 tbsp diced sun-dried tomatoes
3 tbsp chopped green pitted olives
3 cloves garlic, minced
1 tbsp fresh parsley, chopped
Directions:
1. Preheat the oven to 450°F (230°C).
2. Place the whole branzino on a parchment-lined sheet pan. Drizzle generously with olive oil and season well with Busy Chicken Blend on both sides.
3. Stuff the cavity of the fish with three slices of lemon and a bunch of parsley.
4. For an extra touch, add the vine cherry tomatoes to the sheet pan for decoration (optional).
5. Roast the fish, uncovered, for 10 minutes. Flip and roast for an additional 10 minutes, for a total of 20 minutes cooking time.
6. Remove from the oven and let the fish rest before serving.
Non - dairy butter sauce (optional)
Directions:
1. In a small saucepan, melt ½ stick of non-dairy butter over medium heat.
2. Add the minced garlic and sauté for 1 minute until fragrant and translucent.
3. Stir in the sun-dried tomatoes and chopped olives, cooking for another minute to combine.
4. Remove from heat, then stir in the fresh parsley. Let it rest for 2 minutes to allow the flavors to meld.
5. Drizzle the sauce over the roasted fish.
Serving Suggestion:
Serve the fish warm or at room temperature. Garnish with pomegranate seeds, figs, vine tomatoes, olives, lemon slices, and parsley for an eye-catching centerpiece, perfect for your Rosh Hashanah table.
Sept 4 until Sept 10
NIERBATER PRIME ARGENTINA LONDON BROIL WOW $7.99
NIERBATER PRIME ARGENTINA RIB EYE STEAK/ ROAST
$17.99
NIERBATER PRIME ARGENTINA BONELEES FLANKEN $8.99
NIERBATER
NIERBATER PRIME ARGENTINA BONELESS SPARE RIBS $9.99
NIERBATER
WEDNESDAY 9/25 7 AM -12 AM
THURSDAY 9/26 7 AM 12 AM
FRIDAY 9/27 7 AM – 5 PM MOTZAI SHABBOS 1 HR AFTER THE ZMAN – 12AM
SUNDAY 9/29 7 AM -12 AM
MONDAY 9/30 7 AM -12 AM
TUESDAY 10/01 7 AM -12 AM
WEDNESDAY 10/02 7 AM -3 PM
$8�99
Pickled Corned Beef (1st Cut Brisket) (Weissmandl-Bet Yosef Glatt)
Pastrami (1st Cut Brisket) (Weissmandl-Bet Yosef Glatt)
Marinated London Broil (Weissmandl-Bet Yosef Glatt)
Coffee Rubbed Roast Beef (Weissmandl-Bet Yosef Glatt)
Classic Roast Beef (Weissmandl-Bet Yosef Glatt)
Oven Bbq 1st Cut Brisket (Weissmandl-Bet Yosef)
Smoked Bbq 2nd Cut Brisket (Weissmandl-Bet Yosef)
Cornflakes Dark Chicken Cutlets (Hisachdus)
Breaded Chicken Fingers (Hisachdus)
SAPPHIRE MEATS - SUPERIOR QUALITY!
Sapphire Chuck Eye Roast (CHK - BET YOSEF)
Shabbos Meat (Middle Chuck) (CHK
Sapphire Club Steak
This french roast has all the Yom Tov feelings. This recipe includes apples, carrots and apple cider, which is perfect for the simanim. After cooking, you can blend up half the liquid and vegetables to create a gravy like sauce or leave it as is.
Ingredients:
4-5 lb. French roast
1 large onion, cut into thick slices
1 large carrot, chopped
3 stalks celery, chopped
2 Cortland apples, sliced
5 cloves fresh garlic, smashed
2 cups apple cider
1/2 tbsp thyme
3 tbsp oil
Salt, to taste
Directions:
1. Preheat oven to 350°.
2. Generously coat roast with salt on all sides. Rub oil into the roast.
3. In a deep 9x13 pan, add remaining ingredients.
4. Place roast in center.
5. Cover well and cook for 2-2 1/2 hours.
6. Let cool, slice and freeze meat. Rewarm on low until hot.
This salad recipe is out of this world!! It may be more of a patchke than your usual salads, but it’s well worth it. It’s the perfect idea for your upcoming Yom Tov meals. It’s crunchy and has all the flavor combinations you want. It also makes for a great contribution to any meals you’ll be joining.
Ingredients:
1 package spring mix
1 apple, thinly sliced
1/2 cup pecans
1/2 cup pomegranate seeds
1/2 shallot, thinly sliced
1 small carrot, cut into matchsticks
1 package beef fry
8 oz frozen butternut squash
1 tbsp olive oil
1/4 tsp kosher salt
1 tsp honey
Sprinkle cinnamon
Black pepper to taste
Dressing Ingredients:
4 tbsp beef fry fat
2 tbsp finely chopped shallots
2 tbsp spicy brown mustard
2 tbsp mayonnaise
Directions:
1. Preheat oven to 425°.
2. Place frozen butternut squash, olive oil, salt, honey, cinnamon and black pepper onto a baking tray. Mix well and bake for 10-15 minutes, or until soft.
3. Add 1/2 cup pecans to the tray, drizzling honey over them. Broil for an additional 5 minutes.
4. In a large frying pan, over medium heat, fry up beef fry. Do not add oil. The beef fry will release enough fat. Reserve the fat for the dressing. Let cool and chop up.
5. Combine all of the salad ingredients in a large bowl.
6. In a separate container, combine all dressing ingredients. Enjoy!
There’s nothing like a warm apple crumble with a nice helping of vanilla ice cream at the end of the meal. This version was a huge hit in my family and is perfect for yom tov meals and all year-round dessert.
Ingredients:
3/4 cup oil
2 1/2 cups flour
1 1/3 cup sugar
2 eggs
1 tbsp vanilla sugar
1 tbsp baking powder 1/2 tsp cinnamon
1 jar apple pie filling Sugar / Cinnamon, for sprinkling
Directions:
1. Preheat oven to 350°.
2. In a large bowl, combine all ingredients, except apple pie filling.
3. Remove around 1/3 of the dough. Add an additional 1/3 cup of flour to create a crumble. Set aside.
4. Press dough into a 9-inch round pan.
5. Generously sprinkle pressed dough with sugar and cinnamon.
6. Spread apple pie filling over dough.
7. Sprinkle an additional layer of sugar and cinnamon.
8. Top with crumble mixture.
9. Bake for 1 hour or until golden.
Note: You can make these in individual ramekins and bake for 25-30 minutes.
