Zingerman’s Creamery Cheese of the Month:
Liptauer (pronounced “Lip-tower”)
In our never-ending effort to bring back great flavors of days of yore, we’re excited to offer up this taste of Hungarian tradition. To make Liptauer (pronounced “Lip-tower”) we start with the Creamery’s fresh Farm Cheese, and spice it up with fresh garlic, Hungarian paprika, capers, toasted caraway and just a touch of anchovy. It’s moderately spicy and exceptionally flavorful. A big burst of flavor in every bite!
$13.50/lb (reg. $15.99/lb)
Tinned Fish of the Month:
Cole’s Smoked Rainbow Trout
Farm-raised in a stream fed by Portuguese mountain spring waters. These sweet and tender fish are filleted, deboned, smoked over applewood and then packed in tins with high quality olive oil. Great for use in salads, entrees or eating right out of the tin.
$5.35/each (reg. $7.99)
Sandwich of the Month:
Professor Dave’s All-Nighter
This sandwich was designed by Professor Dave Haron, of UofM Law School, to showcase the best Zingerman’s Deli has to offer. He combined great corned beef, Vermont cheddar cheese, outstanding vegetables, and an egg to make this a breakfast bonanza!
Whether it’s your cure after a late night study session, or a power play to start the day, this sandwich will get you going in the right direction.
Corned beef hash, sautéed green peppers, melted cheddar, and a fried egg all sandwiched between two slices of toasted rye.
Available with the fried egg (Professor’s Recommendation!) from 7-11am or try it without the egg afterwards!
Zingerman’s Bakehouse Bread of the Month:
Available everyday in November!Bread fans everywhere wait all year long for this bread! It’s a perennial favorite for the holidays. When we sample it, there’s a phenomenon of customers who grab a piece as they’re leaving and come back a few minutes later asking “what did I just eat? That’s amazing!”. This bread is a magic combination of our San Francisco Sourdough, toasty pecans, and dried New England cranberries.
Pepper Bacon Farm 11/2 & 11/3
Everything is better with bacon right? Check out applewood smoked bacon and black pepper in a crusty loaf of our signature farm bread. Try it on an egg sandwich. Nearly a pound loaf. A meal in itself and our most popular special bake!
Pumpernickel Raisin 11/9 & 11/10
Chewy, traditional pumpernickel bread with juicy red flame raisins and a sprinkle of sesame seeds. Great toasted with a schmear of Zingerman’s Creamery award winning cream cheese.
Porter Rye 11/16 & 11/17
A moist and slightly sweet loaf made from a bit of organic muscovado brown sugar, Bell’s Porter from Kalamazoo, MI, a pinch of lard, and lots of flavor-packed rye flour.
Chernushka Rye 11/23 & 11/24
Chewy traditional Jewish rye with peppery chernushka seeds. This one definitely has a following.
Green Olive Paesano 11/30 & 12/1
A chewy round of our Paesano bread with savory green olives. Makes an instant appetizer.
Cake of the month:
Cupcakes – 20% off!
Cupcakes make people smile. They can be a party for one, or a crowd pleaser. Our cupcakes flavors this month are buttermilk cake with cinnamon butter cream, chocolate cake with chocolate hazelnut butter cream, carrot cake with ginger butter cream, pumpkin cake with cream cheese frosting. Each one is topped with cute seasonal fondant shapes.
Zingerman’s Next Door, Drink of the Month:
Two-way Chai – Chai Latte and Chai tea
Enjoy our signature chai steeped in water or milk. Both are equally delicious – It’s a two-way tie!
Zingerman’s Coffee Co Roaster’s Pick:
Holiday Blend 2012
Creating our Holiday Blend is one of our favorite things to do. This year, we were inspired by the diverse wonderful flavors found in the Bakehouse’s Hungarian pastries – in particular, the prevalent use of nuts and citrus.
We imagined that we could find some good nuttiness by roasting our Espresso Blend #1 from Brazil’s Daterra Estate a little more quickly and lightly, so we did. But it didn’t have the slightly bitter notes from walnuts used in Hungarian pastry. We added a bit of a Sulawesi from the Toraja region (Sulawesi was formerly known as Celebes – and the coffee is also known as kalossi), which gave us the touch of earthy bitterness we were looking for.
For the bright citrus flavor, we initially were drawn to a Colombian sample that we had recently roasted. It was delicious but needed more “sparkle.” Our next combination was with a newly found (for us) Salvadoran coffee from Las Ranas. It is a pulped natural or “honeyed” coffee, meaning the fruit is crushed and set out to dry before processing. It added the sparkle (brightness from acidity) that we needed along with flavors of tart cherry, bright honey and a little bit more walnut.
We hope you’ll enjoy our Holiday Blend 2012 as much as we’ve enjoyed crafting it. Please let us know what you think! email: coffeezingermanscom
$14.99/12 oz bag
Sweet, salty, peppery and finally overwhelming. We slather our pecans with butter, cloves, cinnamon and black pepper & then roast them til crispy. Bet you can’t just eat 30.
Zingerman’s Next Door:
Hot Chocolate Menu
Zingerman’s House Cocoa – Our classic hot cocoa – made with our house made chocolate syrup featuring Scharffen Berger cocoa powder and topped with your choice of whipped cream or a marshmallow $3.25/short; $4.00/tall
Chocolat Moderne Mayan Eyes – Silky smooth potion of dark chocolate, spiced with cinnamon, nutmeg, chipotle & ancho chiles. $3.50/one size
Mindo Hot Cocoa – Rich, fruity Ecuadorian cocoa made with powder pressed in Dexter, MI. $3.50/one size
Spanish Drinking Chocolate – A demitasse of super thick dark chocolate from Enric Rovira in Barcelona that demands the use of a spoon! $3.50/one size
Mexican Hot Chocolate – Cinnamon spiced Oaxacan chocolate chopped & steamed with water. Foamy & aromatic. Contains almonds. $3.50/one size