Delectable chocolate ice cream wrapped in creamy cool vanilla and rolled in delicate cookie crunch. It’s classic. It’s craveworthy. It’s clairly Klein’s. Available in dairy and parve, individual and 6-pack.
2 X 9X13 BEEF CHULENT
1 X 9X13 OVERNIGHT POTATO KUGEL
1 X 9X13 KISHKA IN GRAVY
1 X 9X13 SLICED DELI ROLLS
1 X 9X13 BEEF YAPZTIK
1 X 9X13 ROLLED PASTRAMI IN SAUCE
1 X 9X13 ROLLED BRISKET IN GRAVY
1 X 14” CHICKEN PLATTER
2 APPLE CUSTARD PIES
2 ASSORTED PICKLES PLATTERS
2 LB COLESLAW & POTATO SALAD
7 SODAS OF YOUR CHOICE
MAZZA PLATTER
HORS D’OEUVRES PLATTER
6 FT HERO
LARGE DELUXE SUSHI PLATTER
9X13 BONELESS SPARE RIBS
9X13 BABY CHICKEN SKEWERS
9X13 BEEF LO MEIN
9X13 SESAME CHICKEN
9X13 SWEDISH MEATBALLS
9X13 MASHED POTATOES
9X13 ASIAN FRIED RICE
9X13 ROASTED VEGETABLE MEDLEY
LARGE FRESH VEG SALAD & DRESSING
2 ASSORTED PICKLE PLATTERS
3 LB COLESLAW & POTATO SALAD
48 ASSORTED DONUTS ON PLATTERS
10 SODAS OF YOUR CHOICE
DAIRY PARTY PACKAGE
9X13 PENNE ALA VODKA
9X13 FETTUCCHINI ALFREDO
9X13 EGGPLANT PARMASON
9X13 MAC N CHEESE
9X13 CHEESE BLINTZERS
9X13 GARLIC KNOTS
18 ASSORTED BAGELS
6 SECTION SPREAD PLATTER
80 OZ NISH NOSH SALAD
80 OZ GREEK SALAD
24 ASSORTED DONUTS
3 LARGE ICED COFFEE & ORANGE JUICE
HOT DISHES
BAKED ZITI
PENNE ALLA VODKA
EGGPLANT PARMESAN FETTUCCINE ALFREDO
MASHED POTATOES
CAULIFLOWER POPPERS
CHEESE BLINTZES
CAESAR SALAD
SABICH SALAD
CITRUS SALAD DESSERTS
10”
Chanukah Party
15 % OFF for new customers
Daily delivery to:
Boro Park, Flatbush, Staten Island Linden, Union, Lakewood, Monsey, Monroe and upstate.
*Pickup available in lakewood for fritlech boxes Please call to reserve
This Chanukah, elevate your celebration with Bergers renowned fritlech! Each elegantly packaged box features crispy fritlech, accompanied by a bottle of powdered sugar and a gold-plated shaker, perfect for adding a touch of sweetness and joy to the festivities.
Check us out for all your favorite desserts and other Chanukah specialties
Let your Chanukah gathering be remembered for its stunning culinary taste. Free yourself from the kitchen's stress. All you need to do is give us a call, and we'll handle the rest.
Use a sifter to strain the boba for the açai blend and for the toppings. Set aside.
Add the frozen açaí purée, frozen strawberries, frozen blueberries, and orange juice to a blender and blend until thick and smooth. Add small splashes of orange juice if needed to help it blend.
Transfer to your bowls and gently mix in the strained strawberry boba, keeping the pearls whole.
Add the toppings: blueberries, Minute Mix strawberry
Silicon sphere molds (approx 1 - 1.5 inch diameter)
¼ cup Minute Mix strawberry Boba, strained
¼ cup Minute Mix mango Boba, strained
1½ cups water
½ cup vodka
Use a sifter to strain the boba for the drink and for the ice balls.
For the ice balls, fill the bottom half the molds with strained boba (a mix of strawberry and mango).
Mix 1½ cups water with ½ cup vodka, then pour it over the boba to fill the rest of the molds. Freeze until solid. Place 1 or 2 vodka boba ice balls into each glass.
Add ¼ cup orange juice, ¼ cup pineapple juice to each glass and top with some Minute Mix strawberry Boba and Minute Mix mango Boba. Add some ice cubes, then slowly pour cranberry juice over the ice to get a layered effect. Use a straw to give it a light stir before drinking.
STRAWBERRY BLUEBERRY
PASSION FRUIT
MANGO
LYCHEE
Chanukah with
By Esther Ottensoser
by Sina Mizrahi
Colorful Chanukah
with Lieber’s Button Candies
Decorating cookies with Lieber’s Button Candies adds a bright, fun twist that instantly elevates every cookie. It is flexible, too. Kids and adults can enjoy it at any level, from simple decorating to detailed edible art..
2 Decorate with whole button candies or cut them into small pieces to create mosaicstyle designs.
CREATE MOSAIC DESIGNS: For a more detailed look, cut the button candies into tiny pieces and use them like mosaic tiles. Older children will love the creative challenge, and the results are truly wow-worthy.
Photography
VARIATION
Gelt Chocolate Bomb
A fun twist on the classic hot cocoa bomb—this Gelt Chocolate Bomb is filled with marshmallows and chocolate coins for the ultimate Chanukah treat.
1 Use a wooden dowel instead of the wafer roll
2 Coat the inside of a 2" plastic shot glass with melted chocolate: pour 1-2 tablespoons chocolate, twirl to cover the sides, and let dry. Repeat for a second coat.
3 Fill the center with mini marshmallows and pieces of chocolate coins until the cup is about ¾ full.
4 Pour more melted chocolate until the cup is full.
5 Place the wooden dowel into the center and top with more marshmallows.
6 Allow the dowel to settle slightly, then place in the fridge or freezer until firm.
7 Remove the bomb from the plastic cup and decorate with chocolate coins.
Chanukah Hot Cocoa on a
Stick
Have fun making–and enjoying delicious Chanukah hot cocoa on a stick! It’s the perfect cozy treat for a cold Chanukah night. Children and adults will love dipping, stirring, and watching the chocolate melt into warm milk. A sweet activity and a comforting drink all in one!
You can make a full menorah or single candle sticks–both adorable and delicious.
You Will Need
Lieber’s baking chocolate, melted
Lieber's Marshmallows
Lieber's White chocolate wafer rolls
Toothpicks
Lieber’s Chanukah coins
1" plastic shot glasses
Directions
1 Cut the marshmallows into small pieces.
2 Carefully place a toothpick into each wafer roll, leaving about 1" of the toothpick exposed.
3 Remove one side of the foil from a chocolate coin and cut out a flame shape.
4 Use melted chocolate to attach the flame to the toothpick. Allow to dry.
5 Fill the shot glasses with melted chocolate.
6 Place the candle (wafer roll) in the center and sprinkle marshmallows around it.
7 When the candle starts settling, place the cup in the fridge or freezer until firm.
8 To remove the chocolate: hold the shot glass in your hands for a minute to warm it and release the chocolate, or carefully snip the plastic cup with scissors and peel it away.
9 To arrange a menorah, place a chocolate coin under each candle. You can also use the open foil side turned upside down as a base.
Garnish Options: Chocolate Gelt
Fruits
Crushed Lotus cookies
Wafer Rolls
Oreo Cookies
Chocolate balls
Roughly chopped pretzels
Toasted Pecans
DELUXE DREIDEL PAVLOVA
A show-stopping meringue centerpiece piled high with rich cream, warm drizzles, and sweet, crunchy goodness.
Pavlova
4 egg whites (room temperature)
1 cup sugar
2 teaspoons cornstarch
1 teaspoon vanilla bean paste (or extract)
1 teaspoon vinegar
Toppings:
Baker’s Choice Lotus Cream
Chocolate syrup or Chocolate ganache
Melted peanut butter, optional
16 ounces whipped topping
1 package Osem instant vanilla pudding
Directions:
1. Preheat your oven to 285°F and line a baking sheet with parchment paper.
2. Using the whisk attachment, beat the egg whites on high speed until foamy.
3. Slowly add the sugar while continuing to beat on high speed.
4. Once stiff peaks form (you can flip the bowl and test if the mixture remains firm), fold in the cornstarch, vanilla, and vinegar with a spatula.
5. Transfer the meringue to a piping bag fitted with a star tip (you can also use a ziploc bag, snipped open at the edge).
6. Pipe the meringue into a dreidel shape. Pipe an additional smaller layer on top.
7. Bake for 1 hour (do not open the oven).
8. After 1 hour, turn off the oven (don’t remove the pavlova yet).
9. Open the oven door just a bit and let the pavlova cool completely in the oven (overnight works best).
10. Once fully cooled, carefully transfer the pavlova to a platter.
11. Meanwhile, whip the whipped topping with the instant vanilla pudding until stiff. Transfer to a piping bag fitted with a star tip (or ziploc bag, snipped open).
12. Melt the Lotus cream and peanut butter (optional) in the microwave for 25–30 seconds until thin and pourable. Drizzle over the meringue base. Add some chocolate syrup or ganache.
13. Pipe the whipped cream on top.
14. Add another drizzle of lotus cream, peanut butter, and chocolate syrup. Top with your choice of garnish.
15. Keep refrigerated and serve within 24–48 hours, or freeze (wrapped well) and serve as a frozen treat.
COZY CITRUS TEA (ESSENCE)
A warm, fragrant, and wintry drink, perfect for the cold Chanukah nights. This essence is great to prep in advance and serve on Shabbos.
Ingredients:
2 cups grapefruit juice
½ cup orange juice
4 whole cloves, optional
1 lemon, squeezed
2 tablespoons honey
¼ cup sugar
2 cinnamon sticks
1 teaspoon vanilla sugar
8 bags orange tea
Fresh mint for garnish
Directions:
1. In a medium pot, add in all the ingredients, except the tea bags, and bring the mixture to a boil.
2. Add the tea bags and cook on low heat for 7-8 minutes.
3. Let cool completely and strain under a fine mesh sieve.
4. Refrigerate until ready to use.
To serve, spoon 1-2 tablespoons of the tea essence into each cup. Add boiling water to dilute. Garnish with sliced tangerines, oranges, or blood oranges, mint, and cinnamon sticks.
WARM & GOOEY CHOCOLATE PECAN & LOTUS COOKIE CUPS
Soft, molten cookie cups bursting with rich chocolate, toasted nuts, and dreamy filling. Enjoy!
Ingredients
2 ¼ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) butter or margarine, room temperature
¾ cup sugar
¾ cup dark brown sugar
1 teaspoon pure vanilla extract
2 eggs
1 (9-ounce) bag real chocolate chips (about 1 ½ cups)
¼ cup chopped pecans or walnuts
cooking spray
1 (4-ounce) good-quality parve chocolate bar
Baker’s Choice Lotus cream or Peanut Butter
Instructions
1. Preheat your oven to 350° and grease about 12-14 ramekins or large paper muffin cups (flower shape) with cooking spray.
2. In the bowl of a standing mixer, add the butter (or margarine), sugar and brown sugar. Mix until light and fluffy.
3. Add the vanilla and eggs and mix until incorporated.
4. Add the flour, baking soda, and salt, and mix until just combined. Add in the chocolate chips and nuts and mix for a few seconds until evenly distributed.
5. Using a scoop, place a 1 tablespoon-size ball of dough on the bottom of each cup/ramekin. Flatten with your fingers.
6. Cut each chocolate square in half and place the two halves, stacked in the center of the cookie dough.
7. Add a small spoonful of Lotus cream or peanut butter on top.
8. Carefully cover with a second 1 ½ tablespoon-size ball of dough, flattening to completely seal the filling.
9. Place the filled cups on a cookie sheet and bake for about 1820 minutes (baking time varies by size), until the tops are golden and no longer look wet. Do not overbake, as they will continue setting as they cool.
10. Serve warm with a scoop of ice cream and your choice of toppings.
If serving for Friday night, keep warm on a blech or warming tray.
These freeze well. Let fully defrost before rewarming.
