Weather outside a bit frightful? Sounds like a good day for soup and toast and brownies! In an hour or so you’ll be enjoying a satisfying lunch made special for lazy, cozy days like this.
In this installment
Challah Square Loaf
No-Nut Brownie Bites
Magic Brownie Bites
Matzo Ball Soup Kit
Matzo Ball Soup Recipe
Challah Square Loaf
A bread rooted in tradition and laden with symbolism, challah dates back to the 15th century and was made by Ashkenazie Jews in Eastern Europe. While the most common shape is the braid, its strands representing arms intertwined in love, there are many shapes, each having significance in marking certain occasions. In the 19th and 20th centuries, a challah braid was the special Sabbath bread European Jews, living very modest lives, enjoyed at the end of the week. They eagerly awaited it after having eaten hearty rye bread all week long. Our mahogany-colored challahs are made with organic wheat flour, lots of egg yolks, local honey from Gearig Apiaries in Ithaca, Michigan, yeast, and a little corn oil. The flavor is rich, but not too sweet. Our challah is baked fresh before shipping and is best enjoyed within a day or two. We don’t recommend you freeze or reheat the challah in the oven because it doesn’t have a thick, crackly crust to keep the moisture in. The texture is soft, but stands up to sandwiches, French toast, and bread pudding.
No-Nut Brownie Bites
Lauded by magazines, newspapers, rating guides, Republicans, Democrats—if our brownies were running for office, they’d be the dream ticket.
For more than three decades we sold them in one size only: huge. Now we’ve cut them down to a quarter of their original size and individually wrapped. One or two bites and you’re ready for another!
Soft, chocolatey, chewy interior covered with a thin chocolate crust. Just so you know: our brownies are more cake like than moist and fudgy.
Magic Brownie Bites
Everything about the No-Nut Brownie bite (above) applies to these Magic Brownie Bites except for one very special difference: Magic Brownies are dotted with toasted walnuts. The nuts add a lot of flavor, texture, and general complexity to our already awesome moist and fudgy brownie…plus kids tend to shy away from nuts so the adults can enjoy these at their leisure!
Matzo Ball Soup Kit
As I’m sure you know, Zingerman’s is a Jewish Deli founded by a couple of Jewish guys more than forty years ago. And like any Jewish Deli worth its schmaltz, we serve some darn good matzo ball soup. It’s amazing stuff. If you’re sick, you get some matzo ball soup from Zingerman’s, you eat it, you take a nap, and instantly you’re healthy again.
Seriously. Everyone here in Ann Arbor knows that.
So you should take it as a big deal to know that Zingerman’s Deli is now using this very matzo meal from the Matzo Project in Brooklyn, NY to make our matzo balls.
A famous deli has changed the most important ingredient in their most traditional soup to this very matzo. Like I said: a big deal.
The kit comes with everything you’ll need to make the broth and it comes with the meal. All you’ll need to add are two eggs and about four tablespoons of oil to produce 8-12 matzo balls (depending on their size).
Soup Making Recipe
Matzo Ball Soup Mix
Matzo Crumbs
4 tablespoons oil
2 eggs
12 cups water
- Beat 2 eggs in a bowl with 4 tablespoons of vegetable oil. Dump the matzo crumbs into the egg mixture. Mix until combined (but not too much or you’ll ruin it). Put it in the fridge for 15 minutes
- Throw the soup mix into a big ol’ pot of 12 cups of water. Bring the whole thing to a boil.
- Wet your hands. Gently form 8 to 12 walnut sized matzo balls. Plop them into the boiling broth (but don’t make a splash).
- Cover pot tightly. Reduce heat to low and simmer for 30 minutes.
- Enjoy!