Featured Foods

December 2014 – Best of 2014

Marieke's Gouda Marieke’s Gouda

This award-winning gouda was hand-selected by us last Spring, then aged until perfect. Our patience has now paid off and the time has come to enjoy this great cheese from Holland’s Family Cheese in Thorp, Wisconsin.

Montgomery's Cheddar Montgomery’s Cheddar

One of only three truly traditionally-made English cheddars. The Montgomery family has deep roots in the land and culture of Somerset, England, where it makes this clothbound cheddar. It is a long tradition on the cheese counter at the Deli and a king among cheddars. The perfect cheddar to find a special place at your holiday table.

Sbrinz Aged Cheese Sbrinz Aged Cheese

From a single herd of 27 Brown Swiss cows that are milked by hand up 4400 feet atop Alp Chuneren in the Swiss Canton of Obwalden. The Sbrinz trade route of Antiquity is famous and the cheese is timeless. It’s crystalline full-flavored texture is perfect for chunking up on a cheese board.

Broadbent Bacon Broadbent Bacon

Down in Cadiz, KY, country ham is a way of life for Ronny and Beth Drennan. Because of this, their equally tasty bacon often goes overlooked.  It’s hickory-smoked and rubbed with a little bit of sugar, making it perfect for breakfast or to cook with.

Benton's Country Ham Benton’s Country Ham

Allan Benton is getting more and more well known for his bacon and ham. We’re excited that other people are getting in on the secret we have known for a few years now… his products are amazing. This country ham is smoked over hickory for 72 hours, and then aged for 14 months. It’s unrivaled in the world of pork for its smokiness and intense flavor. Whether its sliced thin and eaten just as, or sliced thick and fried up, you simply can’t go wrong.

Maussane A.O.P. Olive Oil Maussane A.O.P. Olive Oil

From the South of Provence, this is the most luscious, rich, decadent oil we have. Deeply olive-y in flavor and so richly textured that you wonder if there is sun-kissed Provencal magic in it.  This oil comes with an addiction warning. Ask its fans. Or taste it.

Marqués de Valdueza Olive Oil Marqués de Valdueza Olive Oil

Beautifully balanced and smooth, this oil made of a blend of four olives from Extremadura, Spain has an exceptional flavor. It’s excellent for simply dipping fresh bread into and enjoying straight up, though its flavor lends well to dressing salads and vegetables.

Rozendal Vinegars Rozendal Vinegars

Unusual and delicious: these complex yet smooth tasting vinegars from South Africa are made from wine and herbs grown on a Kurt Ammann’s biodynamic farm and then age for 12 years in oak. Sweet, tart and savory all at once, this is a very special vinegar. With four different blends, there is bound to be one that you’ll fall in love with.

30th Anniversary Balsamic Vinegar 30th Anniversary Balsamic Vinegar

Made in Modena, Italy and aged solely in small oak barrels. This extra special balsamic is thick and sweet – perfect on fruit, gelato, or parmigiano reggiano. A great vinegar to gift.

June Taylor and Robert Lambert Preserves June Taylor and Robert Lambert Preserves

June Taylor and Robert Lambert have long set the bar high for conserves and marmalades in America. Using only the best fruit and time-honored methods that are tribute to their amazing flavor.

The Brinery Hot Sauce: Aura Solanales The Brinery Hot Sauce: Aura Solanales

Each drop of this Louisiana-style hot sauce holds the heat of the Michigan summer sun! We’ve bottled the best of those Michigan rays into a deep medley that will shine like sparks on your tongue, a great fermented condiment to energize your plate and palate.

Spiced Pecans Spiced Pecans

Our holiday favorite with a fresh new twist. We teamed up with Épices de Cru in Montréal to hand-select each spice & ground them fresh. We love the wonderful new flavor these spices bring to our classic recipe: real Jamaican Allspice, Cochin Ginger, Cardamom from the mountains of India, Tribal Black Pepper and Sri Lankan Cinnamon.

December 2014 Specials

Conservas Ramón Peña Tinned Fish of the Month:
Conservas Ramón Peña

When you open a tin of anything that Ramón Peña produces, you will realize before your first taste why they are considered the best that Spain has to offer. Whether it is tender sardines, colorful octopus, or velvety squid, everything is handled with great care in order to present you with a superior product… and wait until you taste them!

Sardines With Padron Peppers – $13.15 (reg. $19.99)
Squids In Ink – $13.15 (reg. $19.99)
Squids In Olive Oil – $13.15 (reg. $19.99)
Octopus In Paprika Sauce – $16.50 (reg. $24.99)
Octopus In Olive Oil – $16.50 (reg. $24.99)

Manchester Zingerman’s Creamery Cheese of the Month:

The Manchester draws it origins from a soft-ripened double cream cheese along the Welsh-English border, but through process differences (both intentional and unintentional), no longer bears any resemblance to its very distant cousin. Through gentle pasteurization and slow culturing of the cow’s milk, the Manchester retains an amazing expression of the character of the milk used to make it. The milk is pasteurized and then heavy cream, bacterial cultures, and geotrichum mold are added. Then the milk is allowed to ripen for several hours. The geotrichum mold will grow on the surface of the cheese as it ages to give the surface a gentle wrinkled rind and help develop the cheese’s savory, earthy flavor.

Serving Suggestions:
The Manchester can be eaten at a variety of ages. At one week, the cheese retains a rich mousse like texture with a soft yogurt flavor. By week three, the cheese becomes denser with soft creaming around the edges and the farm flavors become more pronounced. The Manchester, when soft, is best on a French baguette with chutney and tomato. Because of the added cream, the aged version is firm and dense but slices very well and can be served with oatcakes or crackers and chutney. The cheese can also be baked in a puff pastry.

$12.99/each (reg. price $15.99/each)

Cranberry Pecan Bread Zingerman’s Bakehouse Bread Special:
Cranberry Pecan Bread

How do we pack so much flavor in 1 1⁄4 pounds? This is a dense loaf packed with dried cranberries and toasty pecans. It’s a well known phenomenon in our store that customers grab a sample of this on their way out—they might get as far as their car door, but they always come back in to buy a loaf. It’s deliciously habit forming. Available everyday in November and December.


Special Bakes:

  • Cranberry Pecan everyday Dec.
  • Olive Oil Cake everyday Dec.
  • Stollen everyday Dec.
  • Walnut Beigli everyday Dec.
  • Blueberry Buckle 12/4-12/7
  • Pepper Bacon Farm 12/5 12/6
  • Chocolate Cherry, Chile Cheddar, Pain de Montagne 12/20-12/23
  • Green Olive Paesano 12/26 12/27
Holiday Blend Zingerman’s Coffee Co Roaster’s Pick:
2014 Holiday Blend

When we developed our Holiday Blend for 2014, we had in mind a “session” coffee that emphasizes body and balance over acidity and super complex floral bouquets.  After a lot of blending, tasting, and tweaking, we settled on a medium-roasted blend of estate-grown coffees from around the world. We think it’s the kind of coffee you will drink day and night, at breakfast and with dessert, indoors, outdoors, with family and friends, or just by yourself, as you sit fireside wrapped in a pile of blankets.

$15.99/12oz bag

Mint Mocha Zingerman’s Next Door, Drink of the Month: Mint Mocha

A delicious blend of two of our favorite winter flavors, rich Scharffen Berger chocolate syrup & cool peppermint combined with our espresso, Calder Dairy milk & real whipped cream.

$4.25/short, $5/tall

Seasonal Cakes Zingerman’s Bakehouse Seasonal Cakes

Buche De Noel

Our version of a traditional French holiday dessert: a light vanilla cake filled walnut rum buttercream and covered in chocolate buttercream. It’s decorated with hand-made edible candy mushrooms, holly and freshly fallen snow. Serves 8 to 10.

$35/whole $5.99/slice

Merry Mint Chocolate Cake

A cake to make your holidays a little merrier! Layers of chocolate cake, filled with chocolate mint buttercream, covered in vanilla buttercream and garnished with crushed peppermint candy.

$7.99 slice

Chocolate Picks Emily’s Chocolate Picks

  1. Askinosie Peppermint Bark Artisanal made peppermint bark made in Springfield, Missouri. Few things say holiday cheer quite like layered slabs of single-origin dark chocolate, buttery white chocolate, and all-natural crushed peppermint from Hammond’s Candies.
  2. Veruca Chocolate, Grown Up Gelt for Chanukah Enjoy the tradition of Chanukah gelt a bit more deliciously! Gold and silver dusted disks from Veruca Chocolates in Chicago, are formed to look like Judean coins circa 40 B.C. Available in Milk chocolate, Dark Chocolate with crunchy Nibs, Dark chocolate with crystals of sea salt. A great gift for every day of Chanukah.
  3. Pralus Chocolatier Pistachio Diabolical Bar A new addition from Francois Pralus. Rich 75% dark chocolate brimming with creamy pistachio paste and dotted with roasted pistachios. This bar looks innocent from the outside, but it is definitely a show stopper.
  4. Big Picture Farm Goat Milk Caramels Handmade in Vermont, these soft & creamy caramels are crafted using rich milk from a
    happy herd of pasture-raised goats, lovingly tended to by farmers, Louisa and Lucas. Smooth & buttery caramels with a complex sweetness, packaged in adorable boxes.
  5. Dandelion Chocolate Single-Origin Chocolate Bars Decoratively wrapped bars produced in small batches in the Mission District of San Francisco. They source from small farms and use a simple recipe of just cocoa beans & sugar, which highlight the nuances and unique flavors of each of their single origin chocolate bars.
  6. Poco Dolce Toffee Tin Inside modest round metal tins you will find a whopping half-pound of buttery toffee enrobed in bittersweet chocolate. ‘Espresso’ features toffee infused with housemade espresso while ‘Popcorn’ is just that – freshly popped popcorn folded right into the sea salt toffee. Indulgent and addictive.
  7. Mindo Chocolate Makers Ecuadorian Drinking Chocolate New to our Deli this fall from our friends at Mindo Chocolate Makers located in Dexter MI. Crafted special for Zingerman’s by owner Barbara Wilson at Mindo. Their 77% dark Ecuadorian drinking chocolate is delicately floral, has a nice acidity and leaves a lingering finish.
  8. Enric Rovira Bombolas Nuggets of goodness covered in chocolate crafted in Barcelona, Spain. Candied orange pieces, enveloped in 70% dark chocolate and gently dusted with confectioner’s sugar. The almonds are the long & slender Largueta variety, caramelized in their papery skins, dipped in dark chocolate and rolled in cocoa powder.
  9. D. Barbero Tripolino Chocolate Covered Nougat The Barbero family has been making torrone since 1883 in Asti, Italy. This 100 gram torrone bar is crisp & crumbly in texture and loaded with lush, toasted hazelnuts and smothered in layers of dark chocolate.
  10. Custom Box of Chocolates Who doesn’t love a special custom box of handmade confections? The Next Door’s truffle case is a treasure trove of handmade confections from producers located all over the world. Come peruse the selection or let one of our staff put together the perfect assortment of flavors and textures.