Zingerman's Deli » Recipes to Try

Butternut Squash with Cocoa Nib Vinaigrette

Zingerman's Deli — Tue, 07 Feb 2012 14:57:52 +0000

adapted from The Essence of Chocolate by John Scharffenberger & Robert Steinberg
serves 3-4 as a side

Ingredients:

2 lb butternut squash, ends trimmed, halved lengthwise, seeded
1/2 cup extra virgin olive oil, plus additional 1-2 Tbsp. for roasting squash
1 tbsp balsamic vinegar
2 tsp Askinosie cocoa nibs
1 shallot, minced
2 strips Nueske’s Applewood-Smoked bacon
1 tbsp reserved bacon grease
Sea salt and freshly-ground black pepper

SQUASH:
Preheat oven to 450 degrees. Line baking sheet with parchment paper.
Using a knife, separate neck and bulb portions of squash. Cut crosswise into 1/8″ thick slices.
Toss with just enough olive oil to coat and lightly season with salt and pepper.
Arrange on baking sheet and roast for 20-25 minutes until soft and golden; some thinner pieces may crisp a touch!

VINAIGRETTE:
Combine olive oil, vinegar, nibs and shallot in a bowl. Season with salt and pepper. Whisk, whisk, whisk.
Fry the bacon until crispy; remove from heat and drain – reserving about 1 Tbsp. of grease. Crumble up.

In a large saute pan, toss the roasted squash with the reserved grease* over medium heat, to re-warm.
*Use just enough to barely coat the squash; you don’t want the dish to be overly greasy!

Once warmed, toss the squash in a large bowl with the vinaigrette.
Plate and drizzle any remaining vinaigrette over top, along with bacon crumbles.

Cheddar and Beer Fondue

Zingerman's Deli — Wed, 11 Jan 2012 18:53:55 +0000

Ingredients:

1 lb 1YR Grafton Cheddar, grated
½ lb Adelegger, grated
2 cups Lager beer, room temp.
1 tbsp cornstarch
2 tsp dry mustard
2 oz lemon juice
tellicherry black pepper, to taste

Serves 4-6
Directions:

Into a large bowl, add the grated cheeses and the cornstarch/
Mix or toss well so that the cheese is coated with the cornstarch.
Over a moderately high heat, bring the lager beer to simmer in a large saucepan/pot.
Once simmering, reduce heat to moderately low.
Add in the cheese a little at a time, stirring* CONSTANTLY.(If there is fat separation in the fondue, whisk in 1-2 teaspoons cornstarch slurry)
After the last of the cheese has been added, add in the dry mustard, lemon juice, and peppercorn to the fondue.
Continue to stir constantly for 3 minutes.
Very carefully, pour the fondue into your fondue pot (set over the burner) and serve immediately.

Figs, Honey & Peppercorns Raclette

Zingerman's Deli — Wed, 11 Jan 2012 18:39:52 +0000

Ingredients:

½ lb Raclette cheese
½ lb Tarentais cheese
18 fresh figs, halved
1 cup dry white wine
1 tsbp cornstarch
4 tsbp honey
2 oz Fig Vinegar
tellicherry peppercorns & nutmeg to taste

Serves 4-6
Directions:

Into a large bowl, add the three grated cheeses and the cornstarch.
Mix or toss well so that the cheese is coated with the cornstarch.
Over a moderately high heat, bring the wine to simmer in a large saucepan/pot.
Once simmering, reduce heat to moderately low.
Add in the cheese a little at a time, stirring CONSTANTLY. (If there is fat separation in the fondue, whisk in 1-2 teaspoons cornstarch slurry)
After the last of the cheese has been added, add in the lemon juice and add fig vinegar.
Add nutmeg and peppercorns to taste.
Continue to stir constantly for 3 minutes.
Very carefully, pour the fondue into your fondue pot (set over the burner) and serve immediately.
Dip Figs into Fondue and enjoy!

Traditional Swiss Fondue

Zingerman's Deli — Wed, 11 Jan 2012 18:06:33 +0000

Ingredients:

¾ lb Swiss Emmenthaler, grated
¾ lb Gruyere cheese, grated
½ lb Adelegger or Boschenhof
1½ cup dry white wine
1 clove of garlic
2 TSP cornstarch
2 oz lemon juice
1 small glass of Kirsch
black pepper, to taste
nutmeg, to taste

Serves 4-6
Directions:

Into a large bowl, add the grated cheeses and the cornstarch.
Mix or toss well so that the cheese is coated with the cornstarch.
Crush garlic clove and rub saucepan with.
Over a moderately high heat, bring the wine to simmer in a large saucepan/pot.
Once simmering, reduce heat to moderately low.
Add in the cheese a little at a time, stirring CONSTANTLY. (If there is fat separation in the fondue, whisk in 1-2 teaspoons cornstarch slurry)
After the last of the cheese has been added, add in the lemon juice.
Add nutmeg and peppercorns to taste.
Continue to stir constantly for 3 minutes.
Very carefully, pour the fondue into your fondue pot (set over the burner) and serve immediately.
Kirsch can be used mixed in for more flavor or as a toast during the meal.

Nils & Katie’s American Gothic Vinaigrette

Katie G — Fri, 15 Jul 2011 19:27:28 +0000

Ingredients:

2 tbsp American Spoon Food’s Apple Butter
1 tbsp K.L. Keller dijon mustard
1/4 cup Katz Apple Cider Vinegar
1/2 cup Katz Suisun Valley extra virgin olive oil
salt to taste

Directions:

I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
Makes 1 cup

Pink’n Plum Balsamic Vinaigrette

Zingerman's Deli — Mon, 03 Jan 2011 20:04:51 +0000

Ingredients:

1/2 cup 6 Year Balsamic Vinegar
1/2 cup Casados Olive oil
3-4 tsp Serbian Plum Preserves
1/4 tsp Halen Mon Vanilla sea salt
pinch crushed pink peppercorns to taste

Directions:

I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
Makes 1 cup

Alluring Blackberry Vinaigrette

Heli — Tue, 01 Jun 2010 17:53:03 +0000

Ingredients:

1/2 cup Extra Virgin Olive OIl
1/2 cup Moutere Grove Olive oil
2-3 tbsp Agrimontana Blackberry Preserves
1 tbsp Green Peppercorni Dijon Mustard
salt to taste

Directions:

I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
Makes 1 cup

Kyle’s Summer Tarragon Vinaigrette

Heli — Tue, 01 Jun 2010 17:42:10 +0000

Ingredients:

1/3 cup Orduna Txakoli Vinegar
2/3 cup Moutere Grove Olive oil
1 tbsp Edmound Fallot Tarragon Mustard
1 tsp Tupelo honey
salt and pepper to taste

Directions:

I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
Makes 1 cup

“Citrus Burst” Vinaigrette

Jaime — Tue, 01 Jun 2010 17:40:24 +0000

Ingredients:

1/2 cup Extra Virgin olive oil
1/2 cup Orduña vinegar
2-3 tbsp Majhoub Piquant Orange Slices
1 tbsp Marash Pepper
Salt to taste

Directions:

I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
To obtain a really smooth mixture, combine the vinegar and orange slices first & shake. Next add the olive oil and spices & shake again.
Makes 1 cup

The Bee’s Knees Vinaigrette

Heli — Tue, 01 Jun 2010 17:34:57 +0000

Ingredients:

1/2 cup Extra Virgin olive oil
1/2 cup Orduña Txakoli vinegar
2-3 tbsp Orange Blossom Honey
1 tbsp Fennel Pollen
Salt and pepper to taste

Directions:

I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
To obtain a really smooth mixture, combine the vinegar and honey first & shake. Next add the olive oil and spices & shake again.
Makes 1 cup