Zingerman's Deli » Featured Foods

February 2012 – California Dreamin’

Zingerman's Deli — Wed, 01 Feb 2012 02:36:06 +0000

Purple Haze Cheese by Cypress Grove

Think fresh, fun and flavorful — Purple Haze. Fresh goat’s milk cheese from our friends at Cypress Grove in Humboldt County, California is blended with lavender and fennel pollen for an unexpected treat.

Cavatina Cheese by Andante Dairy

No tour of California artisanal cheese would be complete without Andante Dairy. Cavatina is one of our favorites from the talented hands of Soyoung Scanlan. Fresh goat’s milk is gently formed and rolled in vegetable ash.

Point Reyes Blue Cheese

Happy Holsteins make happy cheese. Point Reyes Blue is a great example. Organic cow’s milk is procured from the lush grasses that cover the rolling hills overlooking Tamales Bay.

All Natural Fabrique Delices Pates & Mousses

The most traditionally made and flavorful line of pates we’ve tasted in U.S. using only antibiotic & hormone free meat, without preservatives, artificial ingredients or nitrites. Excellent with cornichons and Dijon mustard on Zingerman’s Bakehouse Breads!

Chorizo Bilbao

Traditionally from the Northern city of Bilbao in Spain, this tasty, garlicky, spicy chorizo is the best version made domestically we have found. Produced by La Espanola Meats in California, think of this as not your one-trick-pony sausage, but use it in stews, rice dishes or even for breakfast. A simply and fast way to add some savory heat to your cold February day.

Pasolivo Olive Oil

Joeli’s robust Pasolivo blend is a Deli favorite- if you like your flavors bold and your coffee black, this is a must try! New to her lineup in the pink tin is a citrus blend of tangerine, lime and lemon crushed with the olives. It makes a fantastic balsamic vinaigrette, a spicy fruit salad, and a rich olive oil cake…let your imagination run wild!

Owens Creek Olive Oil

Good for your heart in more ways than one! $4.00 from the sale of each bottle of Owens Creek Olive Oil goes directly to fund research in preventing heart disease conducted at the University of Michigan Cardiovascular Center. But, don’t just buy this oil because it is a good cause. It also tastes great and is made right. Sicilian varietals of olives give it a complex, peppery bite that is an instant hit- it’s a crowd pleaser.

Katz Late Harvest Zinfandel Vinegar

‘AgroDolce’ in Italian translates to ‘sweet and sour,’ which is exactly what the Katz family was aiming for with this garnet colored wine vinegar. Jammy plum and fresh berry overtones give way to a pleasant, crisp finish. Use it on fresh greens, or make a sweet & sour gastrique by reducing it with honey or jam.

February Specials

Zingerman's Deli — Wed, 01 Feb 2012 02:35:32 +0000

In lieu of Olive of the Month: Grilled Artichokes

From Monterey Farms, situated in the epicenter of artichoke growing in the US, if not, the world. Four dedicated people minimally process and carefully pack our shipments which our made just for us. These succulent artichokes may be the best secret in our case — not for long.

Zingerman’s Creamery Cheese of the Month!
Great Lakes Cheshire

Made with raw Dutch-Belted cow’s milk sourced from Andy Schneider’s family dairy in Westphalia, MI, this is our first-ever hard cheese! The Great Lakes Cheshire is a very old recipe that John learned from a Welsh cheese-maker 25 years ago. It is a quick-ripening variant that is perfect for the extremely rich milk we get from Andy Schneider’s herd of Dutch-Belted cows. The cheese sports a natural rind that envelops a supple, slightly crumbly paste with a full and accessible flavor.

$11.50/1/2 lb; $23/lb (reg. price $27/lb)

Sandwich of the Month!
Bill’s Mootastic Masterpiece

This sandwich is our tribute to friend of Zingerman’s, William Calder. If that name sounds familiar, it may be because the company he founded, Calder Dairy, produces our “house milk,” the heart of all coffee drinks of the Next Door. Family owned (their cows have names rather than numbers!) Calder Dairy is celebrating their 66th birthday this month. Their premium products boost every recipe we use them in, right down to a small side of their sour cream with our potato latkes.

The Deli isn’t alone in our craze over Calder! Zingerman’s Creamery’s award winning cream cheese proudly features the Dairy’s non-homogenized milk. We join velvety scallion cream cheese with corned beef, Bill’s deli meat of choice. We add some crunchy lettuce, a shake of tellicherry black pepper and layer it all on toasted caraway rye.
So sit down with this sandwich, grab a large glass of their amazing chocolate milk, and join us in a toast to Calder for all of the TLC they’ve shown their cows, their products, and their community.

$11.99/one size

Zingerman’s Bakehouse Bread of the Month!
Better than San Francisco Sourdough bread

Classic American bread with a beautifully blistered crust, pleasant sour tang and chewy texture.

$4.50/ea

Special Bakes!

Chernushka Rye bread baked on 2/3 & 2/4
Chewy traditional Jewish rye with peppery chernushka seeds. This one definitely has a following.

Pepper Bacon Farm bread baked on 2/10 & 2/11
Nothing says romance like bacon and it makes a great Valentine gift. Check out applewood smoked bacon and black pepper lovin’ it up in a crusty loaf of our signature farm bread. Nearly a pound loaf. A meal in itself! Our most popular special bake.

Chocolate Cherry bread baked on 2/13 & 2/14
Great gift or Valentine dessert! This bread is a chocolate lover’s fantasy come true — the best Belgian and French chocolates and dozens of Michigan dried cherries. A few minutes in the oven and the chocolate chunks begin melting and the aroma of cocoa fills the air. Set a scoop of vanilla ice cream on top of a warm slice and you’ll be sitting in front of the most decadent dessert you’ve had in years.

Porter Rye bread baked on 2/17 & 2/18
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.

Scallion Walnut Farm bread baked on 2/24 & 2/25
Our crusty, slightly sour farm bread with toasted walnuts and fresh chopped scallions. Makes a great instant stuffing.

Zingerman’s Next Door Specials!

Cake of the month: Marjolaine – 20% off!!

A traditional French torte with coffee house flavors: layers of toasted hazelnut cake with chocolate and espresso butter creams. Each slice is striking to look at and satisfying to eat.

Zingerman’s Next Door,
Drink of the Month! A Battle of Italian Drinking Chocolates

From the North…. Gianduja Cocoa!
A generous spoonful of Guido Gobino chocolate hazelnut spread steamed with whole milk – one sip and you’ll be dreaming of the Piedmont.

From the South…. Bonajuto Drinking Chocolate!
Hand-chopped Sicilian chocolate spiced with cinnamon and steamed with a touch of milk; this thick drinking chocolate is an offer you can’t refuse!

$3.75/each

Zingerman’s Coffee Company,
Roaster’s Pick!
Rwanda A+ Gatare Station Bourbon

This lovely East African Coffee was immediately a stand out on the cupping table. Our first cupping notes were “white grapefruit! Juicy, creamy, orange zest!” On cooling, the coffee had a complex fruit finish with notes of peach. The big, bright fruit flavors are perfectly balanced by the equally rich and creamy body. It’s a great example of the unique character of East African coffees. This coffee is grown at 1,845 meters in the Nyamasheke District of western Rwanda.

$17.99/12oz bag

Margot’s Valentine’s Day Top 5

Chocolat Moderne Amarena Mon Amour
12-piece gift box of tart Italian amarena cherries, soaked in a vodka syrup, housed in a dark chocolate shell

Goat’s Milk & Buckwheat Caramels from France!

Fran’s Coconut Gold Bars

Barbero Gran Cru Pistachio Nougat

Buy Any Two Chocolate Bars, Get the Chocolate Connoisseur Book for $1!

January 2012 – Ring in the New Year with Staff Favorites!

Zingerman's Deli — Sun, 01 Jan 2012 15:20:25 +0000

Zingerman’s Fondue Recipe

Our Fondue recipe for 4-6
3/4 lb Real Swiss Emmenthaler
3/4 lb Swiss Gruyere
1/2 lb Adelegger or Boschenhof
1 clove garlic
Juice of 1 lemon
1 1/2 cups dry white wine
2 tsp cornstarch
Telicherry black pepper
1 small glass of Kirsch
Plenty of our good crusty bread

Detailed recipe

Figs, Honey & Peppercorns Raclette recipe
Cheddar and Beer Fondue recipe

Gruyere d’Alpage

High Alpine Swiss Brown Cow’s milk is slowly warmed in antique copper vats over a coal fire. Each wheel is made from solely summer pasture and carefully aged 18 months. Melt away!

Boschenhof Cheese

Markus Hascher and his family bring us this rare cheese. Boschenhof is made in the German Alps, using biodynamic methods from the rich milk of 27 Allgau and Swiss mix Cows. Most of his production of this farmstead cheese is consumed locally, so we are happy to offer it on our counter. Boschenhof is a pressed, cooked curd cow’s milk treasure that is aged for up to 12 months — perfect for fondue!

Breakfast Sausage: Grandma’s Broadbent and Edwards Breakfast Link

I can’t think of a better way to start a snowy January morning than to fry up some breakfast sausage. Luckily here at the deli there are two different styles, from two different companies to chose from, Patty or Link, Grandma’s Broadbent or Edwards Breakfast Link. I recommend getting both and having a little contest in your kitchen for supremacy.

La Quercia Acorn Edition Lardo

Iowa’s finest just got better. Acorn finished hogs from Herb Eckhouse. Lardo, which Mario Batali euphemistically calls “white prosciutto”. We like to call it what it is. Lardo: Cured back fat, spiced with cloves, nutmeg, coriander and pepper. Use it like butter, melted on toast. Use it like pancetta in your best pasta sauces, or top a homemade pizza with some. Super limited supply.

Ariel’s favorite vinegar:
Marques de Valdueza

My favorite subtle oil: delicate butter with a cool silky mouthfeel leads to tropical greenery followed by warm pepper. Delicious with honey, on grilled fish, or use to finish any delicately flavored dish.

Ariel’s favorite vinegar:
Acetorium Fig Vinegar

Fruity floral and intoxicating. Makes a fantastic vinaigrette for blue cheese, fruit and nut salads. Also great with bourbon.

January Specials

Zingerman's Deli — Sun, 01 Jan 2012 15:19:59 +0000

In lieu of Olive of the Month: Cornichons

Along with apples and brussel sprouts, cornichons deserve to be on the end of everyone’s fondue fork.

Zingerman’s Creamery Cheese of the Month!
Bridgewater

A rich mold-ripened cheese, studded with freshly-ground, Telicherry black pepper. The Bridgewater combines a slight citrus flavor with the bold spice of fresh pepper, finishing with gentle hints of mushroom.

$9.99/each (regular price $11.99/each)

Sandwich of the Month!
Joie de Beef

Philly transplant, and resident sandwich making superstar Jeremiah “JereBear” Jaroch brings the Deli its first take on the classic french dip in our 29+ year history. He noticed that with delicious brisket (ask Oprah!) already part of our ingredient portfolio, and a vinegar-laced sauce that results after cooking said brisket, all it would take is a little swagger to bring a commonplace sandwich up to a new standard. It’s a simple composition of ingrédients délicieux.

Warm roast beef & our house-marinated beef brisket snuggle up under a blanket of melted Swiss cheese on a soft bakehouse roll. Complementary au jus comes along on the side.

$10.99/one size

Zingerman’s Bakehouse Bread of the Month!
Rustic Italian bread

One of our best selling breads for its versatility. It has a beautiful
white crumb and a golden brown crust. From panini to PB & J, this bread does it all.

$4.50/ea

Zingerman’s Bakehouse Bread Special!
8 Grain 3 Seed

Have a resolution to eat more whole grains in the new year? We’ll pitch in and offer a special price on 8 Grain 3 seed bread this month! It’s packed full of tasty whole grains- wheat, rye, corn, oat, buckwheat, barley, rice, millet, poppy seed, flax seed, a little honey (from K&K Honeybee Farms in Clare, MI) and an irresistible crust of toasted sunflower seeds.

$5.99/ea

Special Bakes!

Black Olive Farm bread baked on 1/6 & 1/7
A crusty round of our signature farm bread studded with marinated black Kalamata olives from Greece.

Loomis bread baked on 1/13 & 1/14
Tangy farm bread with chunks of Zingerman’s Creamery Cheshire cheese (created by Creamery partner John Loomis) and roasted red peppers from Cornman Farms in Dexter, MI. A Zingerman’s exclusive! Late afternoon bake.

Pumpernickel Raisin bread baked on 1/20 & 1/21
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. Later morning bake.

Macedonian Black Bread baked on 1/27 & 1/28
It’s a complex loaf that’s full of flavor. Just check out the ingredients: wheat, rye, corn, honey, molasses, cinnamon, nutmeg, caraway, coffee, chocolate, and potato!

Blueberry Buckle for 1/27 delivery
A buckle is an American coffeecake that dates back to colonial times. Our sweet and moist version has a bounty of wild blueberries, sweet butter, a touch of orange and cinnamon, and is topped off with a remarkable butter-crumble crust.

Zingerman’s Next Door Specials!

Cake of the month: Cupcakes! 20% off!!

Cupcakes say “let’s party”, whether it’s for one or a crowd. This month
we’re celebrating them with 20% off any flavor: buttermilk cake with cinnamon buttercream, chocolate cake with chocolate butter cream, carrot cake with ginger buttercream, pretty please stuffed cupcakes (almond pound cake with cherry preserves and vanilla fondant) or peanut butter cup stuffed cupcakes (chocolate cake with peanut butter cream and chocolate fondant).

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 and cool peppermint combined with our espresso, Calder Dairy milk and REAL whipped cream.

Short $4.00 / Tall $4.75

Zingerman’s Coffee Company,
Roaster’s Pick!
Honduran Micro-lot

We’ve been buying Honduran coffee from Union Micro¬finanza (UMF) for over a year now. UMF provides micro¬loans and in-country assistance to farmers. With the help of UMF, the farmers have been producing better and bet¬ter coffees to the point where this year the best lots were separated out. These were offered as microlots instead of being blended together at the coop. A premium was paid to the farmer for these coffees. We purchased all of the lot from a single farmer, Filadelpho Juarezo based solely on its flavor. It has tropical fruit upfront with notes of honey-suckle and the pleasant bitter/sweet of grapefruit.

$17.99/12oz bag

December 2011 – Best of 2011, Happy Holidays!

Zingerman's Deli — Thu, 01 Dec 2011 11:59:30 +0000

Rush Creek Reserve Cheese

The newest and only other cheese made by Andy Hatch as he carries on the traditions of Mike Gingrich and Joe Milinovich at Uplands Cheese. As the herd changes over to hay feed from open pasture the makeup of the milk changes as well. The outcome is a Alpine-Style soft cow’s milk that is wrapped in spruce — think Vacherin Mont d’or — but better! Rich, spoonable and decadent.

Extra Aged Comte Cheese

We’ve found an extra aged Comté that is the perfect for the holiday. Aged by Marcel Petit at Fort Saint-Antoine in the Jura mountains, this Comté is able to mature up to three years with a smooth, complex and long flavor. Selected especially for us by Daphne Zeppos, this is not your run of the mill Comté. This is not even our normal amazing Comte. Last year we received only one wheel. This year we are lucky enough to have two wheels, both made in June, 2009! Exclusively ours and yours to celebrate the season.

Liederkranz Cheese

A German cousin to Limburger, Liederkranz had last been produced on American soil 25 years ago in Ohio. With the help of Myron Olson at Chalet Cheese Co-op in Wisconsin, this time-honored classic is available once more. No frills or whistles, just Bavarian bliss — pungent wash-rind aromas yield to simple savory flavors.

Columbus Truffle Salami

One of our favorite holiday treats from Columbus, San Francisco’s premier salame producer. This is their seasonal classic, a small format dry-cured pork hunters-style sausage liberally spiked with black truffles. Very limited supplies!”

Jamon Iberico de Bellota Ham

The King of Pork, the Heirloom of Heirloom pork. I can keep going on and on, but really you should just ask for a taste: a must for any celebration this season. Let us slice up an ounce or two for you…. and make sure to eat it in front of a mirror so you can see yourself smile.

Maussane Olive Oil

From the south of Provence, this is the most luscious, rich, and decadent oil we have. Deeply olive-y in flavor, 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 just taste it.

Carte Noire Olive Oil

Situated in Northern Italy, Franco & Rosella are among only a few producers left that still use a traditional stone mill to crush their olives, capturing the “the tears of the olive”. After crushing, the olive paste is left to gently weep, not mechanically pressed, producing this exceptionally flavorful oil.

Vecchia 16yr Balsamic

A Zingerman’s exclusive and a holiday treasure: balsamic blended to capture the woody, earthy intensity of our 10 year aged balsamic and rounded out with a dose of lush sweetness, the kind you’ll find in older bottles. This one is 16 years old, ready for the debutante ball.

Pasolivo Citrus Olive Oil

Bright and punchy, this olive oil blended with three types of citrus fruits gives incredible flavor to salads, chicken, veggies, fish- it’s wonderfully versatile and full of flavor.

Rozendal Hibiscus & Fynbos Vinegars

Unusual and delicious: these two complex yet smooth tasting vinegars from South Africa are made from wine and herbs grown on a Kurt Ammann’s biodynamic farm and then aged for 12 years in oak. Sweet, tart and savory all at once, this is a very special vinegar.

Zingerman’s Spiced Pecans

Sweet, salty, peppery and finally overwhelming. We slather our pecans with butter, Jamaican Allspice, cardamom, ginger, cloves, cinnamon and black pepper & then roast them til crispy. Bet you can’t just eat 30.

Farmhouse Parmigiano Reggiano® Cheese

Not all the wheels that bear the world famous Parmigiano-Reggiano name are created equal. There are big differences from one to the next. This one is made by a dairy nearly 2,000 feet up in the hills outside of Modena, Italy. The high altitude makes for plenty of diversity in the grasses, herbs and flowers growing in the cow’s pastures. This means that the milk – and therefore your cheese – is full of the pastures’ complex flavors. The wheels are aged for a minimum of two years (33% longer than the Consorzio minimum). Most important, the finished cheese has a really rich, wonderfully complex flavor with a lovely, long finish. None of that bitterness or mouthburn that often mars the final flavor of others. Wrapped well, it lasts for weeks. Stop by the Deli for a taste of this world famous cheese (it’s easy to spot, there’s a small mountain of it.)

Zingerman’s Gift Card

Zingerman’s Gift Cards never spoil, never go out of style, never expire. They can be cashed in for anything from corned beef to caviar and pretty much everything in between. Buy at any of the registers in the Deli and Next Door, as well as online here.

December Specials

Zingerman's Deli — Thu, 01 Dec 2011 11:58:02 +0000

Olive of the Month!
Gordal Olives

A true mouthful describes this Peloponnese treat, also known as the “fat olive” or Hondoelias. If you love firm, meaty, rich Greek things — look no further.

$8.50/1/2lb | $16.99/lb

Zingerman’s Creamery Cheese of the Month!
Cream Cheese

AMERICAN CHEESE SOCIETY WINNER. Unlike the cream cheese we’re used to, this award-winning cheese is made using old techniques, no gums, and long-set times to bring out the full flavor of the milk. It has a soft, fluffy texture and rich, creamy citrus taste.

$2/off lb (reg price $12.99/lb)

Sandwich of the Month!
BLC Platter

A trio of our top-notch traditional treats rolled out before you on a single plate! A warm & buttery cheese-filled crepe, a crispy potato pancake, and a scoop of our chopped liver – which we still make to Ari’s grandmother’s recipe. A slice of rye bread, as well as sour cream and preserves will help you take action steps to mix, match, and expand your own Deli favorites!

$12.99/one size

Bread Featured!
Cranberry Pecan bread

How do we pack so much flavor in 1¼ 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.

$10.99/ea

Special Bakes!

Green Olive Paesano on 12/2 & 12/3
A chewy round of our cornmeal crusted Italian bread with savory green olives. Makes an instant appetizer.

Peppered Bacon Farm on 12/9 & 12/10
Everything is better with bacon right? Check out apple wood 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!

Zingerman’s Next Door Specials!

Buche de Noel (yule log)

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

Zingerman’s Next Door,
Drink of the Month! Mindo Hot Cocoa

Fruity & Bold. Made in small batches and hand-pressed in Dexter Michigan by Mindo Chocolates.

$3.50/each

Zingerman’s Coffee Company,
Roaster’s Pick!
2011 Holiday Blend

A light roast with BIG body from two of our exclusive coffees- Daterra Estate in Brazil and Sethuraman Estate in India. This year’s blend immediately tastes of sweet hot cocoa with flavors of ripe dark plum, citrus rind and a mild savory spice.

$14.99/12oz bag

November 2011 – Foods We Are Thankful for!

Zingerman's Deli — Tue, 01 Nov 2011 11:00:42 +0000

Harbison Cheese

Named after a local legend in Greensboro, Vt., Harbison is the latest cheese creation of the Kehler brothers at Jasper Hill Cellars. These perfect sized rounds of bark-wrapped cow’s milk have been slowly matured to perfection. Sumptuous, rich and scoop-able.

Vermont Shepherd Cheese

The Major and Ielpi families milk 250 sheep twice a day in Westminster West, Vermont. Their raw sheep’s milk is used to make the classic Vermont Shepherd cheese. Rustic, herbaceous and toothsome, we like the wheels that are made on a pasture called “Popcorn Hill”.

Rogue River Blue Cheese

Voted 2011 Best American Cheese! the perfect balance of floral aromas combined with spicy and rich flavors of fall.

This artisanal raw cow’s milk blue cheese hints of sweet woodsy pine, wild ripened berries, hazelnuts, morels and pears. It’s preserved by being wrapped in grape leaves harvested from Carpenter Hill Vineyards in the Rogue River Valley. The leaves have been macerated in Clear Creek’s Pear Brandy and tied with raffia. The grape leaves further develop the complexity of its flavor and help to keep its moist creamy texture.

T.R. Tracklements Smoked Salmon

T.R. Durham has been our smoked salmon supplier for a while now. Using traditional methods, small-scale production and the best salmon he can find, his smoked salmon is known around the country as some of the best. We think it IS the best. He has just recently added Hot Smoked Sable and Belly Lox to his line up for us. Ask for a taste, but be warned… it will be tough to go back to the pre-sliced vacuum-packed stuff
after.

La Quercia Tamworth Bacon

Herb Eckhouse has done it again; this time with bacon. He chose a very little known, and hard to get breed called Tamworth. This bacon is lightly smoked after being dry-cured with just sea salt, black and white pepper, bay leaf, and rosemary. Herb recommends you cook it long and at a low temp, but we just recommend you eat a lot of it.

Long Pepper Bacon

Our friends in Mt. Petit Jean, Arkansas have been making this specially made bacon just for us. It’s the same recipe as their other beloved bacon, the Arkansas peppered bacon, but with a twist. They use the little known Long Pepper. Long Pepper, which was more popular than black pepper during the ancient roman times, is exotic in its flavor profile and makes for an amazing eating experience. Try some this Saturday morning.

Owens Creek Sicilian Blend Olive Oil

A robust yet balanced blend of Sicilian varietals of olives, with a hidden agenda- $4 from the sale of every bottle goes to cardiovascular research at U of M. It’s good for your heart, and gives back to the hearts of others.

Katz Rockhill Ranch Olive Oil

With bold aromas of fresh cut grass and artichoke, Katz’s Rockhill Ranch olive oil is a harmony of pleasant green, herbaceous flavors and almonds with a lingering sweet finish. It ends with a pleasant peppery punch that announces its freshness. We think you’ll agree.

Katz Viognier Honey Agrodolce Vinegar

Wildflower honey and late harvest viognier wine, expertly blended to highlight the deep, rich floral qualities of both. Hints of honeysuckle and vanilla, notes of peach and apricot and a balanced acidity make it seem as though the honey is dancing on top of the vinegar.

Katz Late Harvest Sauvignon Blanc Vinegar

Sweet-tart and lip-smackingly savory, this vinegar benefited from leaving the grapes to age on their vines before being pressed. Albert’s done it again- his vinegars capture the bounty of flavors on the California coast. Drizzle some on goat cheese, with berries and ricotta, or maybe a pear, walnut and blue cheese salad…it’s enticingly versatile.

Zingerman’s Spiced Pecans

November Specials

Zingerman's Deli — Tue, 01 Nov 2011 10:59:51 +0000

Olive of the Month!
Hot and Spicy Olives

Mixed Spanish olives with house-made heat: marash pepper, garlic, jalapeños and scallions.

Zingerman’s Creamery Cheese of the Month!
Liptauer

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 very fresh Farm Cheese from the Creamery, 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!

$2 off per pound!

Bread Featured!
Cranberry Pecan bread

How do we pack so much flavor in 1¼ 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.

$10.99/ea

Special Bakes!

Peppered Bacon Farm bread baked on 11/4 & 11/5
Everything is better with bacon right? Check out apple wood smoked bacon and black
pepper in a crusty loaf of our signature farm bread. This is our most popular special bake.

Pumpernickel Raisin bread baked on 11/11 & 11/12
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 bread baked on 11/18 & 11/19
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 bread baked on 11/25 & 11/26
Chewy traditional Jewish rye with peppery chernushka seeds. This one definitely has a
following.

Sandwich of the Month!
Auchie Semos Too

Fun! Fun! Fun!
It’s got chicken!
It’s got spinach!
It’s got our great garlic hummus!
And with sliced old pickles on a grilled paesano roll, it’s got a crunch that’ll have you making up words to a
Beach Boys song!

$10.99/one size

Zingerman’s Next Door Specials!

Cake of the month
White Chocolate Chiffon Cake – 20% off!

Layers of fluffy yellow chiffon cake, filled with our own vanilla bean pastry cream and raspberry preserves, covered in vanilla butter cream and white chocolate shavings.

Pies A Plenty!
All-butter hand-made crust filled with the best ingredients we could find. Available in creamy Pilgrim Pumpkin, toasty Perky Pecan, sweet tart Cranberry Walnut Wonder, rich Chocolate Chess, Jumbleberry (packed with cranberries, raspberries, blueberries and blackberries) and classic Rustic Apple.

Zingerman’s Next Door,
Drink of the Month! Mindo Hot Cocoa

Fruity & Bold. Made in small batches and hand-pressed in Dexter Michigan by Mindo Chocolates.

$3.50/each

Zingerman’s Coffee Company,
Roaster’s Pick!
2011 Holiday Blend

A light roast with BIG body from two of our exclusive coffees- Daterra Estate in Brazil and Setheruman Estate in India. This year’s blend immediately tastes of sweet hot cocoa with flavors of ripe dark plum, citrus rind and a mild savory spice.

$14.99/12oz bag

October 2011 – Saveur de la France

Zingerman's Deli — Sat, 01 Oct 2011 11:00:11 +0000

Delice de Pommard (cheese)

Simplicity and satisfaction combine when Monsieur Hess makes this unique triple creme. From the historic village of Beaune, in the heart of famed Burgundy, we found a cheese that combines rich cow’s milk with cream added, then rolled in brown mustard seeds! Perfect with a sparkling wine to toast the fall season.

Ossau-Iraty (cheese)

Manech sheep of the central Pays Basque fleck the hillsides of Ossau Valley throughout the pasturing months. The milk is rich and clean, and the cheese is rich yet mild and nuanced. We have chosen a medium aged version for our October promotion.

Bleu d’Auvergne (cheese)

The perfect cheese to accompany the end of grilling season. This AOC selection is rich, creamy and earthy. For those who want to learn more about blue cheese, our bleu d’Auvergne is a great starting point.

Fabrique Delices Truffle Mousse

Quintessential traditional French Charcuterie, made from duck liver spiked with black truffles from the Perigord. We fly this stuff in direct from its producer to get the freshest possible product, just in time for your craving for rich, cool-weather eating.

Duckleg Confit

Lovingly prepared right here in our kitchen! Perfectly tender, seasoned and rendered duck legs ready to eat. We pack them with a little duck fat to help keep them nice and moist until you’re ready to eat them.

Les Mouettes d’Arvor Sardines

These sardines are fished on day boats, right off the coast of Brittany. At Conserverie Gonidec, which is the last sardine factory in the famed harbor of Concarneau, they are processed and hand-packed into each tin with care. We carry two of their different tins. So either try the Sardine in extra virgin olive oil, or go with the Premium Vintage tin for a special treat.

Maussane Fruit Noir Olive Oil

From the beautiful Vallée des Baux de Provence, ripe black olives are used to make this abundantly flavorful olive oil.

Alziari Olive Oil

Golden, buttery and endlessly versatile, this French olive oil hails from Nice on the Côte d’Azur. This year’s harvest is very pleasant, with a fruity, grassy aroma and big flavors ranging from vanilla to green tomato to freshly baked bread.

Banyuls Vinegar

Made from Banyuls, the fortified wine of the Languedoc Roussillon region of SW France, this fantastic aged vinegar is smooth and subtly sweet. Similar in flavor to a fine aged sherry, its nuttiness lends itself to making exceptional vinaigrettes when paired with a nut oil, a touch of mustard and some sea salt.

Denoix Mustards

We’re one of the only places in the country where you’ll find these fantastic mustards from the Denoix family, famous for having distilled spirits and aperitifs in the Perigord region of France for over 2 centuries. Well crafted and full-flavored, these gems are everyone’s favorite.

Agen Prunes

Sundried ente plums from Agen in southwest France- richly flavorful, they’re great in either savory or sweet dishes (or just on their own!)

October Specials

Zingerman's Deli — Sat, 01 Oct 2011 10:59:21 +0000

Olive of the Month!
French Nyon Olives

Oil-cured, salty and slightly bitter.

Zingerman’s Creamery Cheese of the Month!
Detroit St. Brick

As the fall comes on, all milk begins to get denser. The animals are producing more protein in their milk than in summer time. Fall milk is the best for cheesemaking. Celebrate a good harvest season with our dense and delectable pressed.

$2 off per pound! (reg. price $25.99)

Bread of the Month!
Farm bread

Frank’s favorite bread! A French country loaf with a slight sour tang. We like the flavor of this bread best with an extra dark crust.

$4.50/ea

Special Bakes!

Black Olive Farm bread baked on 9/30 & 10/1
A crusty round of our signature farm bread studded with marinated black Kalamata olives from Greece.

Loomis bread baked on 10/7 & 10/8
Tangy farm bread with chunks of Zingerman’s Creamery Cheshire cheese (created by Creamery partner John Loomis) and roasted red peppers from Cornman Farms in Dexter, MI. 1.25 Lb. loaf.

Scallion Walnut Farm bread baked on 10/14 & 10/15
Our crusty, slightly sour farm bread with toasted walnuts and fresh chopped scallions. Makes a great instant stuffing for roast pork or chicken.

Potato Dill bread baked on 10/21 & 10/22
Roasted potatoes, fresh dill and scallions mixed up in a round of our chewy tangy sourdough. Great on a tuna melt or toasted with cream cheese.

Obama buns baked on 10/22 (Saturday only)
In honor of our president, years ago we renamed our ‘bama buns (that’s short for Alabama). We use a tender, rich danish dough that soaks up the caramel schmear and loads up toasted pecans.

Macedonian Black Bread baked on 10/28 & 10/29
We developed this recipe several years ago in honor of the annual Vampire’s Ball fundraiser at Zingerman’s Roadhouse (October 26th this year). It’s a complex loaf that’s full of flavor. Just check out the ingredients: wheat, rye, corn, honey, molasses, cinnamon, nutmeg, caraway, coffee, chocolate, and potato!

Sandwich of the Month!
Horwitz’s Ham-o-Rama

It seems fitting that one of the most notoriously friendly greeters Zingerman’s Deli has known would dream of a sandwich that featured the international symbol of hospitality. But pineapple? On a sandwich? That sounds crazy! Well, it is crazy. Crazy delicious. Arkansas peppered ham, applewood smoked bacon, slices of red onion, and pineapple pieces get doused with peppery sweet bbq sauce and served up on grilled sesame semolina bread. A tasty reminder of the tropics as Michigan autumn arrives.

$11.99/one size

Zingerman’s Next Door Specials!

Cake of the month
24 Carrot Cake – 20% off!

We peel and grate forty pounds of carrots to make one batch of this cake. All those carrots add an incredible moistness and a fresh sweetness to the cake. Combine them with toasted walnuts and aromatic spices and you get a great cake that’s totally delicious on its own. Cover it with a generous amount of cream cheese frosting and it becomes irresistible.

Pumpkin muffins, Pumpkin cheesecake and Pumpkin pie!

Zingerman’s Next Door,
Drink of the Month! 3 way Chai

Our very own special blend of organic black tea and traditional Indian Masala spices like cardamom, ginger, clove, cinnamon and black pepper. Served 3 ways; Chai Latte (with steamed milk) $4.50/$5.50; Chai tea (steeped in water) $2.50; Chai Spiced Cider (half chai, half apple cider steamed) $4.50/$5.50

Zingerman’s Coffee Company,
Roaster’s Pick!
Guatemala Ixil A’achimbal

This is the 3rd year we’ve enjoyed this special coffee and it’s the best yet. It is a true success story of native farmers getting their land back and re-establishing themselves through the production of great coffee. In cooperation with an NGO and importer in Seattle, the farmers are producing quality coffee and being paid a premium for it. It is unique in that the farmers themselves set the price for the coffee. This coffee has a floral blossom aroma, velvety body and flavors of dark berries and toast.

$16.99/12oz bag