BROOKLYN CALENDAR
A Little Sweet, A Little Heat, A Whole Lot Of Flavor
Unapologetically bold in flavor, it’s smooth, fiery, and ready to take every bite up a notch. Drizzle it, dip it, serve it—Gefen’s hot honey is the perfect balance of sweet and heat. Ready to brave it?
Fresh Look Same Yossi’s
The pita that started it all Baked fresh daily! Born & Baked in Brooklyn crusts & paninis around. Freshest wraps , pizza
YoSsI’s
PURIM SPECIALS
purim opening hours: thursday Taanis esther 7 am - 10 pm friday purim day 7 am- 1 pm sunday shushan purim 8 am- 10 pm
We will have bobameises chickpeas, lime beans platters
Wishing all our customers a freilichen purim!!
purim has arrived, so has the ship!!! thank you all for making the trip
Dress up your table.
*no costume needed.
Cured & Seared Sushi Platters Salmon & Gefilte
10x12" Platter #6597 $185
12x16" Platter #6598 $235
14x20" Platter #6599 $275
12x12" Platter #6645 $150
14x14" Platter #6646 $195
16x16" Platter #6647 $280
12x12" Platter #5794
14x14"
16x16" Platter #5795
14x20" Platter #6666 $320
REGULAR HOURS /
PASTRAMI ‘HAMANTASCHEN’ CRISPS
These adorable Hamantaschen-shaped hors devours are sure to be a well-received (and filling) addition to your Purim table.
Pastrami:
1 Mini beef Cholent Pastrami in a vacuum bag
¼ cup brown sugar
½ cup yellow mustard
¼ cups bbq sauce
1 tablespoon onion soup mix, optional
Wonton Crisps:
About ½ package Gefen square Wonton wraps, defrosted Oil, for frying
Garlic Aioli:
1 egg
1 cup oil
2-3 cloves garlic
1-2 teaspoons fresh lemon juice
1 teaspoon mustard
½ teaspoon sugar
½ teaspoon salt
DIRECTIONS:
Pastrami:
Preheat oven to 300°.
Remove the pastrami from the plastic wrapping and place it in a pan.
In a small bowl, combine the brown sugar, mustard, bbq sauce, and onion soup mix until smooth. Pour the sauce on top of the pastrami. Cover tightly with foil and bake for 4 hours (or at 225° for 6-8 hours).
Remove from the oven and transfer the pastrami to a shallow bowl. Use two forks to shred. Keep warm until serving.
Wonton Crisps:
Slice each wonton wrapper into 4 triangles.
Line a baking sheet with paper towels.
In a large disposable pan or frying pan, heat the oil until piping hot. Lower the heat to medium and fry the wonton wrappers for a couple of seconds on each side (if the heat is too high, they will burn too quickly).
Transfer the fried wonton crisps to the lined baking sheet to drain.
Garlic Aioli:
In a container or jar, add in all the ingredients for the garlic aioli.
Sink an immersion blender to the bottom of the container and carefully blend to create a whirlpool effect until the mixture stiffens and turns into a mayonnaise consistency. Refrigerate until ready to serve.
Assembly:
Spoon a thin layer of garlic aioli on top of a fried wonton crisp. Generously top with shredded pastrami and garnish with some greens. Repeat with the rest of the wonton crisps and pastrami. Serve.
SAVORY SALMON SHOWSTOPPER
Adorn your table with this beautiful side of salmon, or gift it to others- so they can enjoy it at their own Purim feast.
Ingredients:
1- 1.5 lb side of salmon
Salt and pepper to taste
4 heaping tablespoons garlic aioli- see previous recipe (or substitute with mayonnaise)
1 tablespoon Dijon mustard
1 tablespoon onion soup mix
1 teaspoon honey, optional
Toppings:
Crispy french fried onions
Everything bagel spice
White sesame seeds
Black and white sesame seeds
Directions:
Preheat your oven to 400° and line a baking sheet with parchment paper.
Wash and pat dry the salmon with paper towel. Place it on the prepared baking sheet. Sprinkle with salt and pepper to taste.
In a small bowl, combine the garlic aioli (or mayonnaise), dijon mustard, onion soup mix, and honey-if using. Spread the mixture in a thin layer over the fish (you might have extra, depending on the size of the fish).
Going horizontally down the fish, create even stripes with the toppings.
Bake at 400° for 20-25 minutes. Let cool and transfer to a board or tray, surrounded by an assortment of fresh vegetables and greens. You can also add a jar of homemade garlic aioli on the side- see recipe (extra points if you create a custom label for it;)- we made these on Canva.com).
CHERRY 'HAMANTASCHEN’ NAPOLEONS
Fresh Napoleons are always a winning dessert to have onhand. Use chunky jam for added flavor and texture. Enjoy!
Ingredients:
Large puff pastry squares
Passion Root cherry jam (or any other jam of your choice)
1 whip topping, defrosted
1 Osem instant vanilla pudding
Confectioner’s sugar, for sprinkling
Fresh fruits, for garnish
Directions:
Preheat your oven to 400° and line a baking sheet with parchment paper.
Slice each puff pastry square into 2 triangles. Place on the prepared baking sheet and pierce lightly with a fork. Bake for 10 minutes.
Remove from oven and cover with an additional parchment paper and a heavy metal baking sheet. Bake for 8 minutes.
Remove the baking sheet and bake for an additional 2-3 minutes to get a nice golden brown color. Remove from heat and let cool.
Meanwhile, whisk the whip topping in your mixer until stiff peaks form. Slowly add in the instant vanilla pudding and continue whisking until fully incorporated (don’t overmix).
Spoon the whip frosting into a piping bag.
Assembly: Smear a thin layer of cherry jam onto half of the puff pastry triangles. Pipe the whip frosting on top and cover with an additional triangle pastry.
Generously sprinkle with confectioner’s sugar. Serve fresh with fruits on the side.
