I realize we just recently spoke, but I didn’t want the month of May to escape without reminding you of Mother’s Day, fast approaching this Sunday, May 12th, and sharing my top picks for Mom.

As you may recall, my father’s the chocoholic in my family, whereas my Mom moonlights as a sweet, cheese-loving mouse. So while I can’t claim to have tested the below selections on my own mama, I’ve got some good authority from other Moms who have gleefully perused our shelves of sweets.

Treat your Mama!

Bell Stone Toffee

Butter up your Mom with a bag of the best tasting toffee we’ve found! Pat Stone keep things simple and true to an old family recipe. Butter, sugar, chocolate, pecans, and deft execution make for an unbeatable texture and salty-sweet craving satisfaction!

Red Kite Pecan Caramels

My home state of Texas is chewy pecan praline country, so I went a little weak in the knees after trying these – and wouldn’t you know, they’re made by Yankees! Elaine McCabe uses organic Vermont milk and cream in these small batch, slow cooked caramels. Gently roasted pecans that taste fresh from the shell are folded into well-balanced, not-too-sweet chewy caramel – hard to beat.

La Fournette Chocolate Hazelnut Spreads

Time and time again, I have women disclose to me that they hide their jars of gianduja from the rest of their family. I approve of this small selfishness wholeheartedly! Give Mom something extra special to hideaway this Mother’s Day. Available two ways – smooth or crispy. Crispy is a newer offering here at the Deli, featuring flaky “crêpe shards” folded right into the nutty, milk chocolate spread. To die for on fluffy ricotta pancakes!

Comptoir du Cacao Flaky Praline Bars

If Mom’s a fan of Pralus’ Diabolical Bar (Barre Infernale), tip her on to these! I’m a little bit seduced by the words praliné feuilleté – and with good reason! Who wouldn’t want a chocolate bar filled with a paste of freshly ground nuts and thin crispy wafers? In my mind, these bars are “dessert bars.” One square is rich and deeply satisfying! Available in Caramel Beurre Salé (milk chocolate, hazelnut-almond praline, salted butter caramel chips) and Noisette (dark & milk chocolate, hazelnut paste, hazelnut-almond praline).

Calissons

I find this classic French confection of pureed melon & almonds, glazed with royal icing, rather charming for its… je ne sais quoi. A short history lesson perhaps informs! The calisson made its debut at King René d’Anjou’s table where he sat dining with Jeanne de Laval, his second wife-to-be & miserable at the prospect of marrying René – 23 years her senior. Upon tasting the calisson, a smile creeped across Jeanne’s face — the first of many in what is purported to have been a long & fruitful union!

* thanks to former Zing employee Rebecca Sunde for this sweet shot of a calisson producer and his son at the market in Aix-en-Provence — the place for calissons & nougat!

Charles Chocolates Nut Tins

Much to my delight, Charles Chocolates is back in business in San Francisco, quickly breaking in his new kitchen workspace and storefront. I’ve got his chocolate-dipped organic nuts on the shelves, just in time for treating Mom. Choose between ultra-buttery hazelnuts or toasty almonds, both of which are roasted to perfection before taking a dip in a special milk and dark chocolate blend and a roll in cocoa powder.

Truffles, BonBons, Caramels!

Nothing’s sweeter than a little treasure box of assorted chocolates from our truffle case. Come peruse our collection which ranges from classic pairings to wild combinations. We’ll have velvety ganaches, drip-down-your-chin caramels, and crunchy nut pralinés from near and far. Some of my favorites for Mom? Oyasumi Orange from Chocolat Moderne (silky ganache of dark and milk chocolates, pepped up with fresh orange & ginger!); Michigan Cherry from Grocer’s Daughter (robust & jammy cherry port blended with dark chocolate!); and Chocolate Balsamic from Sweet Gem Confections (milk chocolate ganache spiked with 18-year balsamic vinegar!).

Yours in chocolate,

Natural Calder Dairy milk, Zingerman’s Creamery gelato and malt. Available in chocolate or vanilla.

$6.99/ea.

Zingerman’s Coffee Co Roaster’s Pick: Mexican Chiapas: Ramal Santa Cruz Sweetness dominates with flavors of caramel and rich, roasted peanuts.  Its surprisingly heavy body combines with the sweetness to give a really silky mouthfeel.  Great as a brewed coffee or single origin espresso. $16.99/12oz bag

Zingerman’s Bakehouse, Cake of the Month: Hummingbird Cake — 20% off! A traditional Southern cake with toasted coconut, fresh bananas, toasted pecans and pineapple covered in cream cheese frosting. 20% off!

]]> http://www.zingermansdeli.com/2013/05/may-2013-next-door-specials/feed/ 0 http://www.zingermansdeli.com/2013/05/may-2013-saveur-de-la-france/ http://www.zingermansdeli.com/2013/05/may-2013-saveur-de-la-france/#comments Wed, 01 May 2013 10:56:19 +0000 Zingerman's Deli http://www.zingermansdeli.com/?p=10390 A Casinca cheese

Casinca is located in the northeast region of Corsica — “the scented isle.” The Pierucci family has been making cheese and preserving the flavors of the densely vegetated maquis for many years. This namesake cheese is a soft, brine-washed goat’s milk variety with distinct nuttiness and rusticity.

Délice de Pommard cheese The area around Beaune, France is known for wine, mustard and cheese. Third generation cheese maker, Alain Hess has developed a cheese to celebrate all three specialties. He rolls a fresh, rich and creamy cow’s milk cheese in brown mustard seeds, while leaving the wine accompaniment up to you!

Puits d’Astier cheese A veritable fountain of ewe’s milk flavor from the Laiterie Garmy situated in the Thiemoise region of the Auvergne. The ring shape resembles the tops of the ancient volcanic mountain range that is flecked with rich pasture. A fun cheese for a spring picnic!

Columbus Salame Rosette de Lyon This California-made, country style salame that traditionally hails from Lyon is a staple of picnics and charcuterie plates. Spiced with red wine, garlic, salt and pepper, Rosette de Lyon is a favorite of many. Try it thinly sliced — a perfectly portioned, melt-on-your tongue bite!

Les Mouettes d’ Arvor Vintage Sardines As with certain wines, well-tinned sardines only get better with age. These beautiful French pilchards are cooked and then preserved in extra virgin olive oil. Choose between several vintages, all of which are rich, meaty and delicious in their own special way. Toasted bread topped with butter or olive oil and a sprinkling of sea salt is the only accompaniment you’ll need!

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

Castelas Olive Oil From Catherine and Jean-Benoît Hugues, this oil is made from classic Provençal olive varietals grown in the shadow of the magnificent castle of Les Baux. It has all the characteristic silkiness of classic Provençal oil with a little hint of green and pepper in the end to liven things up.

Banyuls Vinegar Made from Banyuls, the fortified wine of the Languedoc-Roussillon region of southwest 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 nut oil, a touch of mustard and some sea salt.

Denoix Mustard 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 Périgord region of France for over two centuries. Well crafted and full flavored, these gems are everyone’s favorites.

]]> http://www.zingermansdeli.com/2013/05/may-2013-saveur-de-la-france/feed/ 0 http://www.zingermansdeli.com/2013/05/may-2013-specials/ http://www.zingermansdeli.com/2013/05/may-2013-specials/#comments Wed, 01 May 2013 10:55:48 +0000 Zingerman's Deli http://www.zingermansdeli.com/?p=10411 Zingerman’s Creamery Cheese of the Month:
Little Napoleon

The little cheese with a big complex. The Little Napoleon is made by very gently hand-ladling the goat’s milk curd into molds to allow for proper drainage and the fullest flavor development.

SERVING SUGGESTIONS: The Little Napoleon is excellent on crusty French bread, toast points or crackers and goes well with just a touch of sweet, like a fig jam or chutney. It is at its best if warmed slightly in the oven to accentuate the savory flavor.

$6.99/each (reg. $7.99/each)

Sandwich of the Month: It’s All Gravy Our housemade meatloaf happily sandwiched between two thick slices of white bread. All nestled under a blanket of beef gravy to make it both body and soul warming. We’ve created the next level in sandwich topography at the Deli! Fork, knife, and napkins included. $9.99/one size

Tinned Fish of the Month: Les Mouettes d’ Arvor Vintage Sardines As with certain wines, well-tinned sardines only get better with age. These beautiful French pilchards are cooked and then preserved in extra virgin olive oil. Choose between several vintages, all of which are rich, meaty and delicious in their own special way. Toasted bread topped with butter or olive oil and a sprinkling of sea salt is the only accompaniment you’ll need! $10.00/ea (reg. $14.99/ea)

Zingerman’s Bakehouse Bread of the Month: Jewish Rye bread This is the bread that’s been the base of well over a hundred thousand sandwiches at Zingerman’s Deli since our opening in 1992. Traditional Jewish rye bread is an endangered species these days; In traveling and telephoning across the country trying to track down what’s left, we’ve found Zingerman’s Bakehouse Rye is just about the only one. It is rye like Amy’s grandparents ate on the lower East side in New York city: plenty of rye flour (believe it or not, most “rye bread” sold in America has hardly any rye flour), a natural sour starter (not the usual canned shortcut), and lots of time. It takes more than 5 hours to let the dough develop. A perfect pairing with hot corned beef or any kind of sandwiches. In the April 2011 “Sandwich Issue” of Saveur magazine, Jane and Michael Stern — “two aficionados of traditional Jewish rye”—embark on a quest to “track down the country’s tastiest loaves.” “America’s very best rye?” they write, “No contest. We found it in Ann Arbor, Michigan… It comes from Zingerman’s Bakehouse, which makes loaves of rugged rye that are dense and springy, laced with the taste of hearth smoke.” $4.50/ea. (reg. $6.25/ea) Special Bakes! Scallion Walnut Bread 5/3 & 5/4 Our crusty, slightly sour farm bread with toasted walnuts and fresh chopped scallions. Makes an instant savory stuffing. Cranberry Pecan Bread 5/11 & 5/12 Making a special appearance for Mother’s Day weekend! And what a great gift or brunch treat it would make! How do we pack so much flavor in 1¼ pounds? This is a dense loaf loaded 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. Potato Dill Bread 5/17 & 18 Roasted potatoes, fresh dill and scallions mixed up in a loaf of our chewy tangy sourdough. Great on a tuna melt or toasted with cream cheese. Loomis Bread 5/24 & 5/25 Tangy farm bread with chunks of Zingerman’s Creamery Cheshire cheese and roasted red peppers from Cornman Farms. Named after our neighbor and Creamery partner John Loomis. Blueberry Buckle 5/23 thru 5/26 A perfect match for Memorial Day weekend barbecues! 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, Drink of the Month: Introducing: Marvelous Malts Natural Calder Dairy milk, Zingerman’s Creamery gelato and malt. Available in chocolate or vanilla. $6.99/ea.

Zingerman’s Coffee Co Roaster’s Pick: Mexican Chiapas: Ramal Santa Cruz Sweetness dominates with flavors of caramel and rich, roasted peanuts.  Its surprisingly heavy body combines with the sweetness to give a really silky mouthfeel.  Great as a brewed coffee or single origin espresso. $16.99/12oz bag

Zingerman’s Bakehouse, Cake of the Month: Hummingbird Cake — 20% off! A traditional Southern cake with toasted coconut, fresh bananas, toasted pecans and pineapple covered in cream cheese frosting. 20% off!

Margot’s Mother’s Day Picks Bell Stone Toffee Butter up your Mom with a bag of the best tasting toffee we’ve found! Pat Stone keep things simple and true to an old family recipe. Butter, sugar, chocolate, pecans, and deft execution make for an unbeatable texture and salty-sweet craving satisfaction! La Fournette Chocolate Hazelnut Spreads Time and time again, I have women disclose to me that they hide their jars of gianduja from the rest of their family. I approve of this small selfishness wholeheartedly! Give Mom something extra special to hideaway this Mother’s Day. Available two ways — smooth or crispy. Crispy is a newer offering here at the Deli, featuring flaky morsels folded right into the nutty, milk chocolate spread. To die for on fluffy ricotta pancakes! Calissons I find this classic French confection of pureed melon & almonds, glazed with royal icing, rather charming for its … je ne sais quoi. A short history lesson perhaps informs! The calisson made its debut at King René d’Anjou’s table where he sat dining with Jeanne de Laval, his second wife-to-be & miserable at the prospect of marrying René 23 years her senior. Upon tasting the calisson, a smile creeped across Jeanne’s face — the first of many in what is purported to have been a long & fruitful union! Truffles, BonBons, Caramels! Nothing’s sweeter than a little treasure box of assorted chocolates from our truffle case. Come peruse our collection which ranges from classic pairings to wild combinations. We’ll have velvety ganaches, drip-down-your-chin caramels, and crunchy nut pralinés from near and far. Comptoir du Cacao Flaky Praline Bars If Mom’s a fan of Pralus’ Diabolical Bar (Barre Infernale), tip her on to these! I’m a little bit seduced by the words praliné feuilleté — and with good reason! Who wouldn’t want a chocolate bar filled with a paste of freshly ground nuts and thin crispy wafers? In my mind, these bars are “dessert bars.” One square is rich and deeply satisfying! Available in Caramel Beurre Salé (milk chocolate, hazelnut-almond praline, salted butter caramel chips) and Noisette (dark & milk chocolate, hazelnut paste, hazelnut-almond praline). NEW! Red Kite Pecan Caramels My homestate of Texas is chewy pecan praline country, so I went a little weak in the knees after trying these — and wouldn’t you know, they’re made by Yankees! Elaine McCabe uses organic Vermont milk and cream in these small batch, slow cooked caramels. Gently roasted pecans that taste fresh from the shell are folded into well-balanced, not-too-sweet chewy caramel — hard to beat.

]]> http://www.zingermansdeli.com/2013/05/may-2013-specials/feed/ 0 http://www.zingermansdeli.com/2013/04/chocolate-news-notes-dedicated-to-non-chocolate-sweets/ http://www.zingermansdeli.com/2013/04/chocolate-news-notes-dedicated-to-non-chocolate-sweets/#comments Fri, 26 Apr 2013 17:46:51 +0000 Margot http://www.zingermansdeli.com/?p=10444 Howdy readers!

What a bizarre month or so of weather we’ve had. The unpredictability first led me to want to shout at all the squirrels hungrily digging up and gorging on all their stored treasures much in the same way one cries out to horror flick actors reaching for the knob of a door beyond which exists no good. (“Don’t do it!”) But heck, at this point, I’m joining their spirit of defiance. Perhaps you saw me perched on a Deli picnic table this past weekend? Sure, my hands were freezing, but ever so often my face would warm, as if the sun had snuggled up on my shoulder.

In the spirit of mercurial weather patterns, I hope you’ll allow my my own outlandish behavior this month: a Chocolate News & Notes dedicated to non-chocolate sweets.

Carmelita Goat’s Milk
Caramel Sauce

Carmelita is summertime on a spoon. Deep tan in color, supple in body, richly caramelized, and punctuated by tanginess reminiscent of sweet limes. Looking Glass Creamery in Asheville, NC sources their goat’s milk from neighboring Round Mountain Creamery. The LGC crew prepares the sauce in small batches, slowly simmering the milk and organic sugar in copper pots for several hours during which time what the goat’s milk “becomes was always meant to be” – Carmelita. Preordained sweets! Who would deny that?

Flora Nougat*

I like to pretend this is perfectly normal energy food. Perhaps you’re on a scenic hike? Transport yourself a little bit further with this classic French confection. Eggs & Michigan honey whipped into a toothsome, slightly chewy nougat, nestled around dried fruit and nuts. You could politely nibble on one of these batons all day long, but I confess that I’ve sat down and devoured the whole thing in one sitting, enjoying each and every bite.

* I recently learned that Flora has decided to close up shop in order to pursue other interests, so come grab a last baton and join me in a toast to her new endeavors, where she’ll no doubt thrive!

Sweet Gem Orangettes*

Candied orange peels dipped in dark chocolate is a classic French confection with a visual simplicity that belies the time-intensive task of candying citrus. Lucky for us, Nancy Biehn of Sweet Gem Confections right here in Ann Arbor is up for the challenge! * yes, this sweet contains chocolate, you’ve got me there – but in this capacity it’s more of a foil against which the lovely orange peel really shines!

French-Style Caramels from Bequet

Robin Bequet’s dairy rich and deeply caramelized caramels are a “cornerstone confection” at Zingerman’s. It’s not uncommon to see guests make a quick beeline to the shelves bountiful with small colorfully ribboned bags. Celtic Sea Salt – whole sea salt flakes folded into chewy caramel – holds the best seller spot, but don’t miss out on the classic Chewy, best of both worlds Chocolate Salt, or sweet & spicy Chipotle!

RJ’s Licorice

Last January I came clean that I was, in fact, a licorice hound. Not just any licorice mind you; just the Good Stuff: RJ’s Soft Eating Black Licorice from New Zealand! RJ’s boasts a clean and true licorice root flavor with a soft echo of sweetness. Its texture is chewy without being sticky. Napoleon was said to have been oft-afflicted with blackened teeth, the evidence of his licorice habit; you can bet he wasn’t eating RJ’s!

Seitenbacher Gummies

In my youth, I spent a disproportionate amount of my allowance on gummi candies, the worst sugar benders taking place in Port Aransas, Texas. I still spend money on gummies – but nowadays they’re these fruit-forward, all-natural, vegan German gummies. A little bit more leathery in texture with bright flavors seeping out as you chew, they make a great treat for stashing in your desk or handbag.

Before I wrap up these notes, allow me a little bit of housekeeping!

University of Michigan Graduation is fast approaching (May 4th!) and we’re continuing our young tradition of Super Zzang! bars from the Zingerman’s Candy Manufactory. What better way to arm your graduate as they enter the real world? 13 glorious inches of peanuts, peanut butter nougat, and muscovado caramel dipped in dark chocolate & dressed up in a festive maize and blue wrapper. EMU grad? EMU-themed wrapper available with 48 hours notice. These bars are much tastier than a rolled up diploma – don’t miss out!

Mother’s Day is Sunday, May 12th. Stay tuned for my Mother’s Day picks which will include some brand new pecan caramels from Vermont, the return of one of our beloved and earliest chocolate producers, as well as a hazelnut spread that can only be described as addictive. We’ll also have a filled-to-the-brim truffle case full of fresh bonbons for Mom!

Yours in chocolate,

The sandwich line now forms in the space that connects the original Deli to the new building.

Look for the ‘Order Sandwiches’ sign to guide you to the sandwich line.

Order your sandwiches and salads here and then head straight into the 420 Bldg (the blue house) to checkout.

Our new salad case fits more food! That means there will be more choices!

]]> http://www.zingermansdeli.com/2013/04/sandwich-ordering-moved-to-new-location/feed/ 0 http://www.zingermansdeli.com/2013/04/april-2013/ http://www.zingermansdeli.com/2013/04/april-2013/#comments Mon, 01 Apr 2013 11:00:41 +0000 Zingerman's Deli http://www.zingermansdeli.com/?p=10276

Sandwich of the Month: Bahn Mo – Vietnamese chicken sausage from Detroit’s Corridor Sausage Co., pickled carrots from The Brinery, fresh cilantro and mayo on a sub bun.

All of the 2010 harvest oils are on sale: buy 1 bottle at 10% off, 2 bottles at 20% off
and 3 bottles or more at 30% off. Look for the 1-2-3 sticker and stock up!

From delicious deli trays to superior sandwiches, beautiful breakfast baskets to our
Grillin’ for the Grad package, you’ll be able to fashion a full flavored feast!

May 30th to June 3rd – Four days of all things bacon — eating, learning, listening, tasting
and talking; a pork centric party that features everything from poetry to pigs.

A staff favorite, 2 shots of espresso, a shot of Mexican vanilla, lots of ice and a little cream. Named after ex-Piston, Rasheed Wallace, a tribute to how he liked to play the game.

$3.75/ea.

Zingerman’s Coffee Co Roaster’s Pick: Colombia Excelso Jose Ninco Finca Monte Frio Great body, tangy acidity, flavors of ginger beer. The producer of this fine coffee is Jose Herminzul Ninco Lara of Finca Monte Frio located in the Hobo Municipality, Huila region. Microlots from Jose Ninco’s estate placed 5th in the Colombia 2012 Cup of Excellence. $16.99/12oz bag

Zingerman’s Bakehouse, Cake of the Month: Boston Cream Pie — 20% off! In spite of its name, Boston Cream pie is in fact a cake and happens to be the official dessert of Massachusetts. It was created in the 1800′s at the Parker House hotel in Boston, also famous for their Parker House rolls. Our Boston Cream pie is two layers of moist vanilla chiffon cake, filled with fresh vanilla bean pastry cream, covered in thin layer of vanilla butter cream and rich dark chocolate ganache. Take one bite and you’ll know why it has a whole state so devoted to it. 20% off!

]]> http://www.zingermansdeli.com/2013/04/april-2013-next-door-specials/feed/ 0 http://www.zingermansdeli.com/2013/04/april-2013-spring-oil-change-sale/ http://www.zingermansdeli.com/2013/04/april-2013-spring-oil-change-sale/#comments Mon, 01 Apr 2013 10:56:05 +0000 Zingerman's Deli http://www.zingermansdeli.com/?p=10247 Spring Oil Change Sale!!

Our annual olive oil sale gives you a chance to stock up on your favorite olive oils and get great deals on those, which you’ve not yet discovered. All of the 2010 harvest oils from Italy, Spain, France and California are on sale: buy 1 bottle at 10% off, 2 bottles at 20% off and 3 or more bottles at 30% off. Look for the 1-2-3 sticker and stock up!

Dancing Fern Cheese The ghost of traditional French Reblochon need not haunt our counter anymore! Dancing Fern, from Sequatchie Cove Farm, just outside Chattanooga, TN is a Reblochon-style cheese. Carefully crafted, soft & delicate, nutty & buttery.

Rupert Cheese Made under the watchful eye of Chris Grey at Consider Bardwell Farm in Pawlett, Vermont. Rupert is a raw Jersey cow’s milk cheese made in beautiful 25lb wheels. Alpine in style and aged from 6 months to 1 year.

Caveman Blue Cheese Rogue Creamery partners David Gremmels and Cary Bryant continue to sustain Ig Vella’s cheesemaking legacy. Natural rind blue cheeses are difficult to make and this caveman required the right cave. 2010 saw the construction of a limestone walled cave and this big, bold Caveman Blue.

La Quercia Woodland Pancetta Woodland Pancetta is not your standard, run of the mill unsmoked bacon. La Quercia starts with Tamworth pigs, prized for their bellies, and finishes them on open pastures full of fruiting nut trees. The result is some of the most succulent product we have ever tasted. Eat it just like bacon or make a carbonara that will inspire tears of joy!

Sam Edwards Peanut Fed Country Ham Every once in a while Edwards Virginia Ham calls and says they have the Peanut Fed Ham. This is the American equivalent of Jamon Iberico de Bellota. It’s really good stuff. The fat simply melts in your mouth and combined with that salty country ham it’s a match made in heaven.

Marqués de Valdueza Red Wine Vinegar In 2007 Marqués de Valdueza Estate set aside some of their wine for this vinegar. The wait has been worth it. A honey colored vinegar with notes of vanilla, fennel and licorice, balanced by almond in the finish. With its high acidity, it’s perfect for finishing both cold and hot dishes.

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