Weekly Specials

SOLOMON’S-SKVER

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designinbrooklyn

סלישעפס םכל ויצח

WE E K LY SPEC IAL S

you almost Don't need So flavorful,

It's the tradition of delicious you'll pass on to your kids, just like you taste the Shavuos seudos of your youth with every bite of Mechel's kreplach dough. Bring on their favorite meal of the year!

Fish for something special

Tri-color Gefilte Mini Appetizing Rolls Two-Tone Gefilte Salmon Spinach Roulade

Shavuos with

Baking up a storm? From baking essentials to gourmet toppings, make sure you have Lieber's premium products on handit's always a sweet deal!

Caramel Apple Cheese Pie

This recipe is so easy to make, it comes together in just minutes. But by its beautiful presentation and incredible flavors, nobody would ever guess!

Ingredients

Caramel Cheese Filling

1 jar Lieber’s Caramel Cream

2 eggs

1 teaspoon Lieber’s Pure Vanilla Extract

1 teaspoon salt

8 oz brick cream cheese, room temp.

Assembly and Topping

1 Lieber’s Graham Cracker Pie Crust

1 can Lieber’s Apple Pie Filling

Whipped Cream

Reserved Lieber’s Caramel Cream

Lieber’s Nut Crunch

Directions

1. Preheat oven to 350°F.

2. Set aside 1/4 cup caramel cream. Place remaining caramel cream into blender.

3. Add eggs, vanilla extract, salt and cream cheese. Blend until combined and smooth.

4. Pour cheese mixture into pie crust. Bake for 30 min, until mostly set.

5. Remove from oven and spread pie filling over the top. Return to oven and bake for another 20-25 minutes, until pie is set. Refrigerate until fully cooled.

6. To garnish: pipe a dollop of whipped cream over the pie. Top with a drizzle of reserved caramel and a sprinkle of nut crunch. Plan ahead: Freeze until ready to serve. Defrost and garnish just before.

The Best Milk Chocolate Chip Crunch Cookies

You know what’s better than an amazing homemade chocolate chip cookie? A perfect homemade cookie packed with milk chocolate chips, nut brittle for crunch, and a perfectly chewy texture!

Ingredients

1 cup Lieber’s Avocado Oil

2 eggs

1/2 cup sugar

1/2 cup dark brown sugar

2 Tablespoon Lieber’s Cornstarch

1 teaspoon salt

1 teaspoon Lieber’s Pure Vanilla Extract

1 teaspoon Lieber’s Baking Soda

1 pack Lieber’s Instant Vanilla Pudding Mix

2 1/2 cups flour

1 bag (9 oz) Lieber’s Milk Chocolate Chips

3/4 cup Lieber’s White Chocolate Chips

1 cup Lieber’s Almond or Hazelnut Brittle

Directions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper. Set aside.

2. With an electric mixer, beat together oil, eggs, sugar, corn starch, salt, vanilla extract, baking soda, and vanilla pudding mix on medium speed until combined and creamy.

3. Turn mixer speed to low and add flour. Mix until just combined.

4. Add both chocolate chips and nut brittle. Stir until evenly distributed.

5. Use a medium cookie scoop or heaping tablespoon to scoop out balls of dough and place on prepared baking sheet.

6. Bake for about 9 minutes, until set. Allow cookies to cool before serving, as nuts are soft when warm.

Variation: Instead of cookies, make cookie sticks: form dough into a log and bake for 15-18 minutes. Cool, then slice into sticks.

Freezer Friendly

Recipes & photography by Miriam (Pascal) Cohen

Grilled Vegetable

Asian

Cashew & Cranberry

Greek (Dairy)

Caesar

Tel Aviv (Dairy)

Madrid (Dairy)

Batata (Dairy)

Grilled Salmon

Nish Nosh

Kani

Primavera

Tossed

WE MAKE BEAUTIFUL FISH PLATTERS (must order in advance)

MEAT DEPARTMENT

BUTTERY FRUIT SWIRLS

Butter Cake:

2 sticks butter, softened

1 ½ cups sugar

½ cup sour cream

4 eggs

1 Tbsp vanilla sugar

½ Tbsp baking powder

¼ tsp salt

1 ½ cups milk

3 cups flour

Frosting:

2 sticks butter, softened

2 bars cream cheese

2 cups confection sugar

Strawberry Flavor:

8 oz frozen strawberries, defrosted and drained

4 Tbsp confection sugar, divided

1 Tbsp cornstarch

Lemon Flavor:

Bakers Choice Lemon Crème

1. Preheat oven to 350°. Line 2 9x13 pans with parchment paper.

2. Prepare the cake: In the bowl of an electric mixer, beat butter and sugar until creamy. Add remaining ingredients, except flour, and beat to combine. Lower speed, and mix in the flour until mixture is smooth.

3. Divide the batter between the two pans. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.

4. Freeze the cake for 1-2 hours. Use a stacker to cut into circles (You will be able to get 9-11 circles from each pan). Use the handle of a wooden spoon to indent the center of each circle. Move the spoon from side to side to enlarge the indent slightly.

5. Prepare the strawberry filling: Use an immersion blender to puree the strawberries. Place in a small pot with 2 Tbsp confection sugar and cornstarch. Bring to a boil and simmer for a few minutes until thickened, stirring constantly to prevent burning.

6. Reserve 6 Tbsp of the mixture (for the strawberry cheese frosting). Add 2 Tbsp confection sugar to the remaining strawberry filling.

7. Fill half of the butter cake indents with strawberry filling and the other half with lemon crème. Add a bit of filling over the indents as well.

8. Prepare the frosting: Beat butter until fluffy. Add sugar and cream cheese and beat until smooth. Divide the frosting in half.

For strawberry flavor: Add 6 Tbsp reserved strawberry filling and mix well.

For lemon flavor: Add ½ cup lemon crème and mix well. Place each flavor in a piping bag and snip off the edge. Starting from the outer rim of the cakes, pipe a large swirl of frosting over each cake.

Note: Refrigerating the frosting before piping will give you the best results. Prepare the frosting in advance or while the cakes are in the freezer.

Yield: Approx 20 miniatures

CINNAMON CHEESE BITES

Dough:

1 stick butter, softened

1 stick margarine, softened

6 Tbsp sour cream

2 ¼ cup flour

¼ cup confection sugar

1 tsp vanilla extract

Cinnamon glaze:

1 cup light brown sugar

1 tsp cinnamon

1 tsp oil

2 Tbsp water

Cheese Filling:

1 (8 oz) block cream cheese

1 packet instant vanilla pudding

1 white dairy chocolate bar, melted

1 Tbsp milk

Topping: Dairy white chocolate, melted Chinese pecans

1. Preheat oven to 350°. Prepare 3 mini muffin pans (no need to grease them).

2. Place all ingredients in a large bowl. Knead with a mixer or by hand until a soft, smooth dough forms.

3. Fill each muffin cup with a tablespoon of dough. Press the dough down in the center and up the sides of the muffin cups.

4. Combine glaze ingredients in a small bowl. If glaze is too thick to spread, add a little bit of water.

5. Bake the muffin cups for 20 minutes. Remove from oven and press down the centers of the dough again. Brush a generous amount of cinnamon glaze over the cups. Bake for an additional 10 minutes.

6. Blend all cheese filling ingredients until smooth. Fill the muffin cups to the top with the filling. Freeze until cheese filling is solid, about 2 hours.

7. Dip the tops of the cups in melted chocolate. Place a pecan in the center. Drizzle with more chocolate.

Yields: approx 3 dozen miniatures

POTATO & SPRING ONION ‘BUTTER’ TART

Flaky, buttery and restaurant-quality, this tart is the best version of a potato knish you'll ever have. Keep it parve or make it dairy. Either way, it’s a mouthwatering bite your whole family will love.

TART DOUGH:

1 ½ cups all-purpose flour, plus more to flour the surfaces

¼ teaspoon salt

1 ¼ stick (10 tablespoons) margarine or butter, cut into thin slices

2-3 tablespoons ice water

FILLING:

2 Yukon gold potatoes, peeled and cubed

1-2 tablespoons oil

½ teaspoon salt

¼ teaspoon freshly ground black pepper

½ teaspoon Dijon mustard

1 large onion, thinly sliced

5 garlic cloves, sliced

3 scallions (green part included), sliced into long lengthwise strips

1 egg, whisked for egg wash

Crumbled feta cheese, optional for garnish

Chopped fresh parsley, for garnish

DIRECTIONS:

1. Dough: Place the flour, salt, and butter/margarine in the bowl of a food processor. Pulse until crumbly. Slowly add 2 tablespoons of ice water. At this point, the dough should start to come together and form into a ball. If not, add in the rest of the water until it does.

2. Form dough into a ball and wrap with plastic. Refrigerate for at least 1 hour or overnight.

3. Potatoes: Meanwhile, cook the potatoes in water until soft. Remove from heat and mash with oil, salt, black pepper, and Dijon mustard. Set aside.

4. Sauteed onions: In a medium saucepan, heat oil over medium heat. Add the sliced onion and cover pan. Saute for about 8-10 minutes until soft, stirring occasionally. Add the sliced garlic and cook for an additional 1 minute. Remove from pan and set aside.

5. Scallions: In the same pan of the onions, add the sliced scallions and cook for 1-2 minutes until slightly wilted. Set aside.

6. Assembly: Sprinkle your work surface and generously coat your rolling pin with flour. Remove the dough from the refrigerator and let rest for about 5 minutes.

7. Roll the dough into a rectangle as best as you can, it may get crumbly.

8. Generously spray a springform tart pan with cooking spray. Evenly press the dough into the pan.

9. Spread the mashed potatoes in an even layer over the dough. Top with sauteed onions, then wilted scallions.

10. Brush the outer crust with egg wash.