Zingerman’s Creamery Lincoln Log
RENNET Animal Rennet
INGREDIENTS Pasteurized goat’s milk
This cheese is very good when sliced thin, topped with red pepper and broiled quickly. It can also be used on pizza, salads or just as is on crackers or bruschetta.
Source: Zingerman’s Creamery Facebook
Zingerman’s Creamery Cheese Display
Source: Zingerman’s Creamery Facebook
Zingerman’s Bakehouse - Dobos Torta
Pronounced DOH-bosh, this traditional Hungarian coffeehouse torte was created in 1887 by well-known chef and confectioner József C. Dobos (1847–1924). It’s five thin layers of vanilla sponge cake and dark chocolate butter cream, all topped with pieces of crispy dark caramel.
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Source: zingermansbakehouse.com
Zingerman’s Creamery Gelato Display
A new flavor from Zingerman’s Creamery’s Josh Miner, “EL RUSTICO” - Vanilla gelato blended with chunks of Askinosie’s “El Rustico” dark chocolate. The chocolate chunks are unique in that they contain delicate bits of *real* vanilla bean and crunchy sugar crystals.
Source: Zingerman’s Creamery Facebook
Zingerman’s Creamery - Cheshire
RENNET Animal Rennet
INGREDIENTS Raw Dutch-Belted cow’s milk, salt, rennet, starter culture
A great cheese for a cheese plate, the Great Lakes Cheshire is also well-suited for sandwiches, paired with fruits or preserves, or in grilled cheese. My favorite way to eat it is to take a hunk of Cheshire, a few pickles (any kind), a nice thick slice of crusty farm bread, some sliced tomatoes and onions and tomatoes, and wash it down with a nice frosty Kölsch.
Source: Zingerman’s Creamery Facebook
Zingerman’s Bakehouse - Parmesan and black pepper palmiers
Source: Zingerman’s Mail Order Facebook Account
Zingerman’s Creamery - Emmentaler
American Emmentaler from Edelweiss Creamery in Wisconsin. Master cheesemaker Bruce Workman skillfully crafts this cheese in an old-fashioned copper kettle, preserving its ancestral Swiss cheesemaking heritage. It has a pale caramel color, becoming darker towards the rind, and the flavors are subtle-yet-complex with notes of grass, flowers, butterscotch, fruit & a savory herbacious essence.
Source: Zingerman’s Creamery Facebook
Zingerman’s Roadhouse - Ari’s Original Doughnut Sundae
A housemade Dutch doughnut covered with bourbon-caramel sauce topped with vanilla gelato, whipped cream, salted Virginia peanuts and a cherry.
Source: thisisgonnabegood.blogspot.com
Zingerman’s Bakehouse Sourcream Coffeecake
This is a Zingerman’s classic and perennially Zingerman’s most popular gift: rich, moist Sourcream Coffeecake loaded with Indonesian cinnamon and toasted walnuts, baked in a traditional bundt pan. It’s very impressive and extremely delicious. And it lasts. In theory, a week or two after delivery, wrapped, it’ll still be soft and scrumptious, melting in the mouths of a hungry office staff. However, one has never seen this coffeecake withstand the onslaught of the hungry for more than an hour.
Gift boxed versions are packed with tissue in our handsome wooden ZingCrate.
Source: bethdooley.net
Zingerman’s Noodle Kugel Recipe
12 ounces fettuccine egg noodles
1/2 vanilla bean, split and seeds scraped Preheat oven to 350° F. Bring a large pot of salted water to a boil. Add the noodles and cook, according to the package instructions, until al dente. Meanwhile, combine the vanilla bean seeds and the remaining ingredients in a large bowl and stir until well blended. When the noodles are ready, drain them well and gently stir them into the sauce. Pour into a 9x13x2-inch pan and bake for 30 minutes, or until golden on top.
1/2 cup plus 2 tablespoons granulated sugar
9 large eggs
3/4 cup butter, melted
2 cups raisins
1-1/2 cups farmer’s cheese
1-1/2 cups sour cream
1 teaspoon cinnamon
1/2 teaspoon fine sea salt, plus additional for boiling the noodles
Source: zingermansroadhouse.com
