Made the old fashioned way with plenty of rye flour , a natural sour starter and lots of time for the flavor to develop. Called “America’s best rye” by Jane & Michael Stern in Saveur magazine.” Jewish rye loaves are $4.50 this month (regular $6.99).
When Zingerman’s Roadhouse opened in 2003 we were inspired to introduce many old time American favorites. Hummingbird cake is one of them. A traditional southern cake made with toasted pecans and coconut, fresh bananas, and pineapple, covered in cream cheese frosting. More than 10 years later it is one of our most popular cakes. Always enjoy it at room temperature for the best flavor and texture. Your patience will be rewarded! All Hummingbird cakes, whole and slices, are 20% off this month.
These precious pocket pies are ideal for breakfast. Yes, you have our permission to have pie for breakfast! Start your day, or end it too, with a smile from one of these handy little pie squares. We named them after Patti, one of our long time pastry kitchen managers. We take our flakiest butter pie dough, fill it with seedless raspberry preserves, bake it a golden brown and garnished with a drizzle of raspberry glaze. They just taste so good!
(say tow-kai) Another distinctive dessert from Hungary, “the land of 10,000 pastry lovers”. Auguszta Auguszt, fifth generation baker of one of the oldest baking families in Budapest today, published a recipe in her family’s book. We enjoyed it so much that we adapted the recipe to come up with our own American Hungarian version.
This torta is an interesting combination of flavors and special ingredients starting with Tokaji wine, from the Tokaj wine region of Hungary. We’re using a sweet topaz-colored variety, 5 Puttyonos Aszú. The wine and Guernsey Dairy heavy cream make the cream that fills and covers the cake. Inside are layers of soft vanilla chiffon cake and chopped raspberries. The outside is garnished with sliced toasted almonds and whole raspberries. The first few test batches of this cake were quickly devoured by our staff. We invite you to taste it for yourself!
Also this month- the return of Cheery Cherry pie and Go Blueberry Pie.
Mon’s Day Cake- Buttermilk cake, filled and covered with lemon butter cream, decorated with a pink daisy and a “Happy Mother’s Day” inscription. 6” cake, serves 6-10.
Cranberry Pecan bread- Making a special appearance! And what a great gift or brunch treat it would make. Baked late afternoon May 9th and 10th.
Chocolate Dipped Palmiers- Our crispy palmiers are made from our own hand-layered butter puff pastry. Here they take a little dip in intense dark chocolate. Limited batch.
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