Weekly Specials

WE E K LY SPECIAL S

תורפכ

קראפ אראב ןופ רעטנעצ ןיא

עטסגיצנייא

סאוו קראפ אראב \ הקידב \ הטיחש ץאלפ ן'פיוא החילמ ןטסגיצנייא ןדעי גאט

טשינ טעוו טחוש ןייק ןייז

ק"שצומ

ק"שצומ

טגיילעגוצ רימ ןבאה רוביצ ן'בושח ןופ גנאלראפ ן'פיוא רוביצה תלעותל הטיחש תועש רעמ ןוא םיטחוש רעמ

!תווצמבםיקדקדמהןדיאגנוטכא

introducing

Taste tomorrow's traditions

You know us for our traditional, homestyle confections. With our new signature line, we've combined traditional style and upscale flavor into a premium delicacy, so you can experience the future of baked goods, today.

You aLwaYs Know wHen IT arrives

If the tantalizing aroma isn’t enough to give it away, the line of eager faces hoping for a bite sure will.

Yedid Fresh Hot Overnight Potato Kugel is famous for flavor. You know that our quality ingredients and authentic, homestyle recipe make for an irresistibly good kugel. You taste it in every bite.

Soon becoming

Pareve

עלוש לדיימ ןופ ףיוה ןיא

תונבה ךוניחל הרובד רמות 4500 9th avenue

גאט ןדעי

הרות דומלת ןופ ףיוה ןיא

יכדרמ ינב קחצי תודלות 1413 45th street

גאט ןדעי 11:00pm זיב 11:00am ןופ

2:30 זיב הבוש תבש ברע

8:30 ןופ תבש יאצומ

שודק םוי ברע זיב

7:00 ירפרעדניא

ברע סיואכרוד ןוא

you almost Don't need So flavorful, THe Filling

insquare our kreplach

We're flipping flavor on its head with ready-to-cook kreplach dough.

It's the tradition of delicious you'll pass on to your kids, just like you taste the seudos of your youth with every bite of Mechel's kreplach dough.

Bring on their favorite meal of the year!

שודקה םוי ברע זיב 'ילדג םוצ ןופ )גאטשרענאד-גאטנאמ(

גאטימכאנ 3:30 זיב 2:00 ןופ

י"נ שטייד ףסוי ח"הרה

גאטימכאנ 7:00 זיב 4:00 ןופ

י"נ סקופ םהרבא ח"הרה

תודמ

רשע שלש גאטשרענאד

ירפרעדניא 10:30 זיב 9:00 ןופ

י"נ שטייד ףסוי ח"הרה

שודקה םוי ברע

ןופ םינמז גאט ןצנאגא ןגאלש תורפכ ןעק ןעמ טכאנייב 7:00 זיב ירפרעדניא 9:30 ןופ

סגאטראפ 2:00 זיב טכאנייב 10:30 ןופ

י"נ שטייד ףסוי ח"הרה

י"נ גידניא םהרבא ןועמש ח"הרה

ירפרעדניא 7:00 זיב סגאטראפ 4:00 ןופ

י"נ סקופ םהרבא ח"הרה

י"נ עטעקעפ םהרבא ח"הרה

ערעזנוא ייב תורפכ טגאלש ריא ןעוו

קירוצ ריא טמוקאב רעטנעס תורפכ

ףוע עטכאמעג רשכ עשירפ א

Pk. Chicken Cutlets א רעדא

ןעמ טעוו תופוע עטכאמעג רשכ

שודקה םוי ךאנ גאט א זיב ןעמענפא ןענעק ראנ

הקדצ ראפ טלייטעגקעווא טרעוו ,רעביא טביילב סאוו סעלא

רוביצ ןבושח ןראפ ןייז עידומ רימ ןעוט םעד טימ ןעמוקאבוצ זנוא ייב ןייז ה"יא טעוו ראי-ייה ךיוא זא

ןטכאשעג ןרעוו תופוע עלא • זנוא ייב טכאמעג רשכ ןוא טפעשעג ןיא ןרעוו סאוו תופוע עלא • ןיא זנוא ייב ןטכאשעג טקוקאב ןרעוו טפעשעג א ךרוד ןידיגה תומוצ יד !החמומ קדוב

ץאלפ ן'פיוא םיניכס קדוב • ץאלפ ן'פיוא םיקדוב עשימייה •

הבוט המיתחו הביתכ א

עטסערג יד רעטנעס הרפכ

גרובסמאיליוו ןיא

םירודיה עלא טימ

תרדוהמ הטיחש

467 Flushing Ave. (Bet. Bedford & Lee)

not responsible for typographical errors. while supplies last. limits may apply. $15 non sale purchase minimum required all produce from outside only

LOTUS MOUSSE

The perfect last minute dessert that comes together in seconds.

Yield: 12 Goblets

Ingredients:

1 16 oz whip topping

3 eggs

½ cup sugar

1 tsp vanilla sugar

1 cup lotus cream

2 cups crushed lotus cookies

Directions:

1. Beat the whip and set aside.

2. Beat egg whites and sugar.

3. Add egg yolks carefully one at a time.

4. Add vanilla sugar and whip.

5. Melt the lotus cream in a double boiler. Add to the mousse.

6. Divide lotus crumbs between the cups. Pipe in the mousse on top of crumbs.

7. Freeze until ready to serve.

APPLE PAVLOVA

Nothing like a hot dessert in a cold sukkah. The warm apples create a gooey center that is irresistible. Keep all components separate until ready to serve for best results.

Ingredients:

4 egg whites

1 cup sugar

1 tsp vanilla extract

1 tsp corn starch

1 tsp lemon juice

4 apples

½ cup sugar

½ cup water

½ tsp cinnamon

1 Tbsp strawberry jello

1 cup whip topping

1 Tbsp pina colada

Granola

PAVLOVA:

1. Preheat the oven to 350° and line 2 baking sheets with parchment paper.

2. Beat egg whites on medium-high speed until soft peaks form. Slowly add the sugar and continue beating until glossy stiff peaks form.

3. Add the vanilla extract and beat for 1 more minute. The peaks should be very stiff. Use a spatula to fold in the cornstarch and lemon juice.

4. Create 8, 4“ circles with a spoon making sure there is a nice dip in the center. Place pavlovas in the oven. As soon as the door is closed, lower the temperature to 200°. Bake for 40 minutes. Let cool in the oven to avoid cracking.

APPLE FILLING:

1. Peel and dice 4 apples.

2. Add to a saucepan together with the rest of the ingredients. Cook covered low and slow stirring every few minutes. Cook approximately 2 hours until the apples are soft and falling apart.

WHIP TOPPING:

Beat the whip on high speed until stiff. Add the pina colada. To assemble, top each pavlova with warm apples and whip topping. Top with a sprinkle of granola.

Note: Pavlova is best served fresh. To make ahead for yom tov store the pavlova at room temperature for 3-5 days. Warm up the apples before serving.

CHOCOLATE ICE CREAM

This rich and decadent ice cream is the perfect end to a beautiful meal. Freezing it in single serve jars makes this the easiest dessert to serve a crowd.

Yield: 25, 5 oz jars

Cream:

2 1/2 cups sugar

½ cup water

6 oz baking chocolate

1 Tbsp vanilla sugar

1 Tbsp coffee

4 sticks margarine

3 eggs

Ice Cream:

1 whip

5 eggs

1 1/2 cup sugar

1 Tbsp vanilla extract

Container Viennese Crunch, crushed

1. Combine first 5 ingredients of the cream in a saucepan and bring to a boil.

2. Beat margarine and eggs together. Pour in the hot chocolate until combined. Set aside.

3. Beat whip topping until stiff peaks form transfer to a bowl and refrigerate.

4. Beat egg whites slowly adding in the sugar until a nice stiff snow forms.

5. Slowly add back the yolks one at time.

6. Add vanilla extract and whip topping.

7. Add a ¾ cup of the chocolate cream.

8. Start layering Viennese crunch, ice cream, chocolate cream and more Viennese crunch.

Note: There will be leftover chocolate cream. Freeze for future use.