Weekly Specials

A tasty tale

The stories told by our zaidy transport us to simpler times, making them the perfect accompaniment to the nostalgic taste of chocolate clusters. With every bite, we listen intently, savoring each word with intense curiosity. It is moments like these that make for an instant classic.

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לד<יפ עיינ יד

YIDDISHPLAYS.COM

All specials start Tuesday 12/14/22 thru Tuesday 12/20/22

All specials start W ednesday 12/2/14 thru T uesday 12/8/14

16.99 reg. 22.99

Merlot 14.99 reg.

Cabernet 14.99 reg. 19.99

Peraj Petita 12.99 reg. 19.99 Bartenura Moscato Cans 4 Pack 10.99 reg. 13.99 Teperberg Red Moscato 8.99 reg. 14.99 1848 G Dry Blend 15.99 reg. 19.99 Knocktails Apple Martini 4 Pack 11.99 reg. 14.99

Eating your donuts is only half the fun— the best part is making them!

Get out the custard, sprinkles, and jelly, because creating custom donuts just got so much easier with our premade dough. Delicious, done for you!

These might outshine your main.

Fried & True

Quality is our trusted tradition, and it’s the reason our sides are staples on so many tables. You’ll serve them with pride, because you know you’re serving the best. Add flavor and variety to your menu that even the biggest latke-lovers step aside for!

Instant energy and vitality in every bottle.

Organic Juicery the company you've come to trust in premium quality and taste, now in a new look, better taste, and fresher than ever.

Pair Kravy Wonton chips with Kravy wonton Dipping sauce for a Chinese Chanukah Party experience.

Fruits and nuts are the sweet treats of nature. Chocolate craves are common and that’s ok. There’s no commercially-made chocolate that beats a chewy chocolate ball made with natural ingredients only. Even if you’re not a fan of dried dates, you can enjoy these balls. The cocoa along with the texture makes it the perfect crave-calmer. Whenever our brain expects to receive energy, we crave. The energy does not need to come from food though. For that reason, we may crave sweets when were bored or in a bad mood. Our brain is craving emotional energy, but we tend to interpret it as a physical need for food when we’re not really hungry. If you do turn to food, keep away from empty calories or highly processed food since it keeps you craving. Focus on natural, nutrient dense food choices, to feel at your very best, physically and emotionally.

Have a healthy week,

Sheindy

BROWNIE BALLS

2 cups Medjool dates, pitted

1 cup nuts, unsalted (cashews or walnuts)

2 tablespoon cocoa

1⁄2 teaspoon salt

2 tablespoon nut butter (natural peanut butter or almond butter)

1 tablespoon almond milk, unsweetened (or water)

1⁄2 teaspoon pure vanilla

Shredded coconut or chopped nuts (optional)

Add all ingredients to food processor. Blend with “S” blade. Let mixture cool in fridge then form into balls. Coat with nuts. Keep frozen.

Sheindy Unger is a certified nutritionist and founder of Weight loss by Sheindy. She writes and speaks extensively on the topic of healthy, permanent weight loss. Her program is based on eliminating highly processed food- and ingredients too. Sheindy’s featured recipes are free of white starches and all forms of sweeteners. She uses whole, natural foods to create delicacies. Her recipes promote a balanced digestion, strong metabolism and curbed cravings. Follow Sheindy’s recipes for wholesome food along with a renewed quality of life.

Photo Credit Sara Zissy Kasten Photography

Time to Celebrate

CRUNCHY HONEY MUSTARD SALMON

Ingredients:

1- 2 lb side of salmon

Salt and pepper, for sprinkling

2 tablespoons mayonnaise

3 tablespoons mustard

1 tablespoon honey or maple syrup

1 teaspoon onion soup mix

½ teaspoon smoked paprika

1 teaspoon lemon juice

1 Tuscannini Calibrian Chili Pepper, finely chopped (optional for heat)

¼ cup cornflakes crumbs

3 tablespoons french fried onions

2- 1 oz bags Veggies Stix

Parsley, for sprinkling

Directions:

1. Preheat oven to 375° and line a baking sheet with parchment paper.

2. Rinse salmon and pat dry. Sprinkle with salt and pepper.

3. In a small bowl, combine the mayonnaise, mustard, honey, onion soup mix, smoked paprika, lemon juice, and chopped Chili pepper (optional). Whisk until smooth. Spread the mixture on top of the fish. Sprinkle with corn flakes crumbs, Veggie Stix, french fried onions, and parsley.

4. Bake for 15-18 minutes. Switch the oven to broil and cook for another 3 minutes. Serve.

GRAPEFRUIT RASPBERRY

PASSION FIZZ

Ingredients:

3 cups orange raspberry passion drink

2 cups cranberry juice

2 cups seltzer

1 grapefruit, juiced

1 lime, juiced

Lime slices and fresh/frozen cranberries, for garnish

Directions:

1. In a large jug, combine all ingredients and stir until combined. Add the lime slices and cranberries to the drink or use them as decorations for individual cups.

BEEF FRY LATKE STACKS

Assembly:

Fried Potato Latkes- see recipe

Garlic Aioli- see recipe

Candied Spicy Maple Beef Fry- see recipe

Pea shoots or microgreens, for garnish

POTATO LATKES:

Ingredients:

Oil for frying

6 Idaho potatoes

6 eggs

2-3 teaspoon salt

Pinch of black pepper

Directions:

1. Grate potatoes in a large bowl. Drain most of the liquid. Add the eggs, salt, and pepper and stir until combined.

2.Heat oil in a large frying pan. Scoop batter into hot oil and fry on both sides until golden brown. Drain on paper towel and serve.

CANDIED SPICY MAPLE BEEF FRY

Ingredients:

Oil, for frying

1 lb. fresh sliced beef fry

5 tablespoons maple syrup

½ teaspoon cayenne pepper

1 teaspoon freshly ground black pepper

Directions:

1. In a small bowl, combine the maple syrup, cayenne pepper, and black pepper. Add in the beef fry slices and stir until fully coated.

2. Heat oil in a large skillet. Fry the beef fry until browned and crisp. Drain on paper towel and cut into large chunks.

Baking Tip: You can also bake these in a single layer on a baking sheet, at 350° for about 15-18 minutes until browned and crumbling.

GARLIC AIOLI

Ingredients:

¾ cup mayonnaise

3 cloves garlic, crushed

2 ½ tablespoons fresh lemon juice

¾ teaspoon salt

½ teaspoon freshly ground black pepper

Directions:

Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

SMOKY ZA'ATAR CHICKPEAS

Ingredients:

2 cans chickpeas, rinsed and drained

4 tablespoons olive oil

3-4 teaspoons salt

1 teaspoon freshly ground black pepper

4 tablespoons zaatar spice

1-2 teaspoons smoked paprika

½ teaspoon cayenne pepper, optional

Directions:

1. Preheat oven to 400° and line a baking sheet with parchment paper.

2. Spread the rinsed chickpeas on paper towel. Cover with some more paper towel and pat dry until some skins come off. Remove the top paper towel and let air dry for about 10 minutes.

3. Place the chickpeas in a single layer on the baking sheet. Add the rest of the ingredients and toss until fully coated. Bake for about 20 minutes. Remove from oven and stir. Return to oven and bake for an additional 10-15 minutes until crisped.

CHARRED GARLICKY OLIVES

Ingredients:

2- 19.7 oz cans whole, pitted olives, DRAINED (you can use a combination of green and black)

½ cup canola oil

6 tablespoons olive oil

½ teaspoon salt

1 teaspoon freshly ground black pepper

½ teaspoon red pepper flakes, optional 12 cloves garlic, crushed

Directions:

1. Preheat oven to 450° and line a baking sheet with parchment paper.

2. Spread the drained olives in a single layer. Add the rest of the ingredients and toss until fully coated.

3. Bake for about 30-45 minutes until browned. Broil for an additional 5-10 minutes until charred as desired.

HOMEMADE LIVER

Ingredients:

3-4 tablespoons oil, for frying

1 large white onion, thinly sliced

½ lb chicken liver, cut into small pieces

1 teaspoon salt

1 tablespoon sugar

Freshly ground black pepper, to taste

Directions:

1. Heat oil in a small pan and sauté onions, salt, and sugar on medium heat for about 15-20 minutes until caramelized.

2. Add the chicken liver and season with black pepper. Cook for an additional 5 minutes on high heat until the liver is browned.

SILKY SMOOTH CHUMMUS:

Ingredients:

2 cans chickpeas, rinsed and drained

4 tablespoons tahini paste

4 tablespoons olive oil

2 lemons, juiced (½ cup lemon juice)

2-3 teaspoons salt

½ teaspoon black pepper

4 cloves fresh garlic

4 tablespoons water or 4-5 ice cubes (for thinner consistency)

Directions:

1. Place all the ingredients, besides the water, in a high speed blender.

2. Blend for about five minutes until smooth. Gradually add water or ice cubes and blend until the desired consistency occurs.

JALAPENO TOMATO GARLIC CONFIT

Ingredients:

2 pints cherry tomatoes

2 heads garlic, peeled into cloves (about 24 cloves)

1-2 jalapeno peppers, sliced

½ teaspoon salt

½ teaspoon freshly ground black peppers

1 ½ cups oil (or enough to reach the tops of the tomatoes

Directions:

1. Preheat oven to 400°.

2. Place all the ingredients in a medium baking pan. Stir until combined.

3. Roast for about 1 hour, until the garlic is soft and the tomatoes are browned and beginning to burst. Broil for an additional 5 minutes.

SIMPLE PAN-FRIED MUSHROOMS

Peel and slice baby bella mushrooms. Fry in a pan with some oil, salt, and freshly ground black pepper.

FRIED EGGPLANT CHIPS

Cut an eggplant into small chunks. Sprinkle with salt and let sit for about 15 minutes. Rinse and pat dry. Fry the eggplant chips in a large, deep skillet until browned. Remove from heat and drain on paper towel.