VOLUME 18 ISSUE 4
SPRING 2016
PUBLISHED BY THE PEPPERMILL
WHAT’S COOKING
Kitchen Notes
Cookware Specials
Recipes from our Kitchen
Hel lo
fellow foodies!
At The Peppermill, the weeks leading to
Purim are the most exciting time of year.
Our customers’ creativity and imagination never ceases
to impress us. From cute to elegant we have the tools
and ingredients to bring your ideas to life. We carry all
the cookie cutters, chocolate molds, fondant, ready-touse icing and colors to wake up every theme.
For the less intrepid cooks, our selection of
gorgeous mishloach manos is valued by all. They range
from simple to elaborate and each one offers a practical
gift. See the full selection in our store or online at www.
thepeppermillinc.com.
Be sure to remind your friends and family to
sign up for our informative emails. Learn about special
events, giveaways and promotions. Get our favorite
recipes and a bonus coupon just for signing up.
Our recipes never fail to please our readers and
this issue is no exception. We have treats for both Purim
and Pesach. These dishes are easy to prepare and will be
enjoyed by all. Among the recipes is our favorite version
of the Chocolate Log—the star of the sweet table!
Read on to learn about all about our new
products, and store promotions. You will find handy
gadgets, a range of cookware options and exciting
decorating items. As in past years, pick up your bonus
when your shop for Pesach.
Visit us for all your culinary needs for both Purim
and Pesach—we can help make time spent in the
kitchen enjoyable!
-Chayale & Rivky
Did you know?
The word halvah
is derived from the Arabic word
“hulwa” meaning sweet. Most types
of halvah are dense confections that
are sweetened with sugar or honey.
While this popular candy is thought
to be of Indian or Jewish origin, food
historians have traced the origins of
halvah to the Arabs and Byzantines.
In the seventh century “hulw” was
a date paste that was kneaded
with milk, and formed into a stiff
candy by adding wheat flour. It was
sweetened with honey and flavored
with nuts, spices or even rose water
before deep frying. In the 1200s,
there were at least two versions of
Halvah made by the Byzantines, one
made with grape syrup, and another
with almonds in it.
Nowadays many countries
claim halvah as their own. Halvah can
be found in Greece, India, Iran, Israel,
Pakistan, and Turkey. Every country
thinks their version of halvah is the
best, and that their version is the true
halvah.
Some types use crushed
sesame seeds, tahini and honey.
Formed into large, beige-colored
blocks, pieces are sliced off when
you buy it. Sometimes the blocks are
sprinkled with nuts, such as crushed
pistachios. Often, chocolate is swirled
in. While it is extremely popular
all over the world, some people
don’t like it the first time they try it;
they think it tastes like sweetened
sawdust.
The halvah we enjoy in
North America is sesame halvah. This
is actually a by-product of sesame oil
production. Once the oil is pressed
out the remaining crushed sesame
seeds are sweetened with honey or
sugar syrup, and then pressed into
cakes.
In 1907 the first batch of
commercially prepared halvah was
produced by the Joyva Corporation.
An American brand, it was founded
in Brooklyn in 1906 by Nathan
Radutzky. After 100 years it is still
a family run business and is still
headquartered in Brooklyn.
Halvah is often advertised as a
healthful dessert. It offers many
nutrients, but it is important to
remember that it is also high in
calories so enjoy it in moderation. To
store halvah at home refrigerate for
up to 6 months tightly wrapped or in
a sealed container. Halvah can also
be incorporated into many delicious
treats. It adds delicious favor and
dimension to a variety of baked
treats.
Halva Chocolate Log
Impress your friends and family with this elegant and delicious masterpiece!
Ingredients
Tools you will need to create
the log:
Log mold
Acetate sheet
Transfer sheet or texture
sheets
Ingredients:
1 lb. halva paste
2 lbs. semisweet chocolate
or 1 lb. semisweet chocolate and 1 lb. premium
white coating
6 ounces halva cut into ½”
cubes
Luster Dust
Instructions
Melt the chocolate in a microwave or double boiler, stirring frequently.
Add halva paste. Stir to combine and melt completely. Gently stir in
the chunks of halva, being careful not to break them up.
Line the mold with the acetate sheet. Place texture sheet in the mold
as well.
Pour the chocolate mixture into mold and put into the refrigerator
to set; about 2 hours, or freezer for 45 minutes. When the log is firm,
release the two ends with a thin spatula and pull the overhanging
acetate sheet to remove from the mold. Invert the log onto a tray.
Gently remove texture sheet.
Using a brush, gently dust the luster onto your log. Store at COOL
room temperature.
gant
easy & ele os
n
mishloach ma a
ide
Nougat Brownie Flowers with Gilded Hazelnuts
Try this mouth-watering dessert at your Purim seuda or next family event!
Ingredients
For the crust:
2/3 cup light brown sugar
2/3 cup margarine
1 1/3 cups flour
1 cup finely chopped
toasted hazelnuts
For the brownie:
8 ounces semisweet
chocolate, chopped
1½ sticks margarine
1 ½ cups sugar
2 teaspoons vanilla
4 eggs
1 cup flour
¼ cup nougat powder
¼ teaspoon salt
Garnish:
White chocolate coating
Nougat powder
Whole hazelnuts
Gold or bronze luster dust
Instructions
Preheat oven to 350 degrees.
Cream brown sugar and margarine until light and fluffy. Add flour;
mix to combine. Add hazelnuts. When combined, gently press into
24 silicone flower molds. Set aside. Melt chocolate and margarine in
a microwave or double boiler. Stir until smooth. Remove from heat
and let cool. Whisk in sugar, vanilla and eggs until batter is smooth.
Stir in flour, nougat powder and salt until just combined. Fill a large
pastry bag with brownie batter. Squeeze batter to fill each cavity of
the silicone pan ¾ full. Place filled pan on a cookie sheet. Bake for
22-25 minutes until top is dull and slightly cracked. Remove from
oven and place in freezer. Remove from pans when frozen.
Garnish:
Pour a small amount of luster dust into a small container. Add
hazelnuts; cover & shake to coat the nuts.
Melt the white chocolate. Add nougat powder to achieve a beige
color. Put melted chocolate into a piping bag and snip a tiny hole.
Drizzle over brownies. Top with gilded hazelnuts.
Yield: 22 -24 flowers or muffins
Roasted Vegetables in a Crispy Potato Nest
Even the simplest ingredients can be dressed up on Pesach.
Ingredients
For the vegetables:
1 eggplant, peeled &
cubed
1 sweet potato, peeled
and cubed
1 red onion, diced
1 red pepper, peeled* and
cubed
6 tablespoons olive oil
Salt & pepper
Preheat oven to 375.
For the potato nests:
3 potatoes, peeled
Oil for frying
Instructions
Prepare the vegetables:
Preheat oven to 375. Line a cookie sheet with parchment paper.
Toss diced vegetables with olive oil. Season with salt & pepper.
Cover pan and roast vegetables for 1 hour. Uncover and continue
roasting another 45 minutes, until sweet potato is tender.
Prepare the nests:
Using a tabletop spiralizer or the OXO handheld spiralizer, create
long strands of potato. Gather a few strands and form into a ring.
Heat oil in a large deep skillet. When oil is hot, gently place the
ring into the hot oil. Let the ring fry until golden on one side. Using
tongs, gently flip the ring and fry on the second side until crispy.
Remove from pan and drain on paper towel. Store uncovered to
retain crispness.
To serve, warm up the potato rings slightly. Place on plate and
mound the roasted vegetables in the center.
With a flexible body and spout, the Squeeze
& Pour Silicone Measuring Cup
makes it easy to mix, measure, microwave and
pour all from the same Measuring Cup. The
specialized honeycomb pattern protects your
hands by dissipating heat and a simple squeeze
forms a precise pour spout.
Greenleaf Flower
Diffusers are a great
new way to fragrance
your room continuously
for months. They come
in a variety of wonderful
fragrances and are a beautiful
way to scent your home. 
Oneida 10pc Induction
Cookware is heavy for fast and even
heating. Ceramic non stick coating
promotes faster searing and browning
than conventional non stick. Tempered
glass lids allow you to
monitor the cooking
without releasing
moisture. Red
or black
Château Spill is an
amazing new stain remover
that has been especially
formulated to make sure that
a red wine spill no longer
leaves a nasty mess. Spray it
on any wine or fruit stain and
it instantly disappears! It just
works! 
The easy to use Brix
Nut Schucker is
amazing! Simply insert the
blade into the seam at the
base of the walnut and twist.
Opens walnuts easily with a
single twist, reveals the nut
inside without crushing the
nut or creating a mess from
the shell.
Our new paper
baking pans
make it easy to show off
your culinary talents.
These pans are perfect for both
mishloach manos and year-round
baking. Bake your favorite dessert
and send it to your next simcha!
The Oxo
Spiralizer
creates uniform,
curly noodles
from zucchinis, cucumbers and
other long vegetables. It is the only
handheld spiralizer to cut round
vegetables like beets as well. Easy
to clean and dishwasher safe.
cool!
THE LATEST
GADGETS, TIPS
AND NEWS
Unforgedibles now
come in two new patterns:
Baby boy and girl for your new
addition and Purim decos for
shalach manos treats that fit the
season! Simply place on damp
icing or fondant--no special skills
necessary!
Use this beautiful
silicone pan to
create our new
dessert. The pretty
flower shape is
perfect for frozen
treats as well!
Our new powder
food color is under
the hashgachah of New
Square. Use it to paint
your creative treats or
color chocolate. Lots of
colors available!
A series of colored 
and transparent
slices help this
Guzzini collection
live up to its name-Grace. Available in centerpiece
bowls, salad bowls with servers and
napkin holders.
e
deco asy
ratin
tip g
One hundred percent scratch resistant, Black Cube Cookware
features a hybrid stainless steel/nonstick interior. It cooks like stainless
steel with the benefits of non-stick cleanup. It is metal utensil safe
and guaranteed not to scratch. Textured
stainless steel pixels rise above the
non-stick surface for superior browning.
Induction ready. Oven safe to 500F. 
PRSRT STD
U.S. POSTAGE
PAID
LISTCO DIRECT
11219
718-871-4022 or 866-871-4022
Sun-Thu 11am-6pm Fri 11am-1pm
www.thepeppermillinc.com
To:
Current Resident or
springculinary
classes
Naomi Ross of Kosher
Cooking Concepts
she will share with us a divine
dairy meal for Shavuos. Naomi’s
easy-going and informative style
will make you feel as though she
is holding your hand every step
of the way.
Tuesday,
May 17
12:00 noon
$65
Chocolate Log
demonstration
By popular demand we will
present our free Chocolate Log
demonstration once again. If you
missed it the first time back in
December, you can now learn to
create this delightful dessert.
Wednesday,
May 25
1:00 pm
no charge
Chocolate Works
Get a free gift with
$50 purchase!
valid 3/27 to 4/21 or while
supplies last
Esty Hirsch of Whimsical
Confections
Esther Zafrani of Glorious
Creations Desserts, will teach
you how to create chocolate cups,
filled-chocolates, oreo chocolates
and work with transfer sheets.
Learn beautiful new treats for
your next simcha.
Wednesday,
May 18,
7:30 pm
$60
Our classes with Esty are always
a treat! Learn to decorate
beautiful cookies using a variety
of new techniques. Esty will
teach you to work with both
fondant and icing to fashion
edible works
of art.
Monday,
May 23
8:00 pm
$60
Girls Baking Course
Elizabeth Kurtz, renowned
author of Celebrate
Girls love to bake! And what
better way for them to learn
than to take a class? Sign your
9-12 year old daughter up for a
4-part, hands-on baking course
and watch them get creative!
Sundays
May 15, 22,
29 & June 5
1:30 pm $75
Elizabeth will be teaching mouthwatering recipes from her popular
cookbook. he develops recipes
and writes cooking columns for
numerous kosher publications. Her
friendly air will stay with you
long after
you’ve enjoyed
her class!
Tuesday,
May 31
12:00 noon
$65