When I was growing up, the only thing I knew about Paw Paw was that it was a funny name of a town with an exit on the expressway to Chicago. I’m sure that at some time my father must have explained that the town was named for a fruit that grew in Michigan, but I never saw one and certainly never tried one. The fruit has almost disappeared in this region and I’m pretty sure you can look far and wide and not find anyone making Paw Paw gelato. But through a partnership to rescue this native fruit, Josh has created a fantastic and extremely unique gelato using the very temperamental and difficult Paw Paw. You can go to our gelato page and see Ari’s write up as to the history and complications in handling this tropical tasting fruit.
Also, if you’re not from around Ann Arbor, don’t feel left out. We’ll be offering a direct mailing of a gelato sampler through Zingerman’s Mail Order around the Thanksgiving holiday and Paw Paw is definately one of the flavors offered in that package. We’ll keep you updated on dates and the other flavors.
Growing up in the dairy business, I’ve been reluctant to push non-dairy Sorbets (sort of heresy to a dairy guy). That is until Josh had me taste his two entries into this field. Michigan Blueberry and Michigan Raspberry are without a doubt the most fruity, fresh tasting sorbets I’ve ever tasted. Using a very high percentage of fresh fruit, Josh has captured the essence of the fruit, without the overpowering sweetness that I usually associate with sorbet.
And one more note on the gelato front. Our most popular seasonal flavor has popped up for the fall, Pumpkin. Also making a seasonal appearance is one of my personal favorites, Cinnamon. Using Korintje cinnamon this gelato makes a great side to apple pie for the holiday.
Detroit St. Brick
Born of a love for all things pepper (yes, we even tried to develop a tellicherry black pepper gelato-it was, to put it politely, unpleasant) The Detroit St. Brick is an aged goat cheese with a thin layer of white mold and heavily studded with fresh cracked and ground green peppercorns. This cheese with a kick is great served as is (always serve cheese at room temperature) or with a little effort, you can utilize its versatility to both surprise and excite your family and friends.
Try a thin slice on a burger or a steak and very briefly put it under the broiler. I also love to spice up cooked spinach or arugula by sprinkling in chopped Brick and olive oil just before serving.
The Lincoln Log draws its inspiration from a cheese of the Loire Valley outside Lyons, France. It is a white mold covered goat cheese aged two to three weeks and its uses are nearly endless.
On the simple end, place a thin slice on bruschetta and cover with some roasted red pepper and a little olive oil and place it under the broiler until softened (about 15 seconds). Or take thin slices and dredge them in beaten egg, cover with breadcrumbs and briefly fry them. For this I like to throw the slices in the freezer for a bit so they hold up to the heat in the frying pan. You can then use the deep fried slices to top a salad or serve them as is with chutney or preserves.
Thank you for reading.
All the best,
P.S. Have you ever wanted to share gelato with friends or family outside of the Ann Arbor area, but couldn’t quite figure out how to get it to them safe, sound, & cold? This holiday season, it’s a snap! Our friends at Zingerman’s Mail Order are now shipping Josh’s hand-made Gelato all over the continental U.S.! Check it out at: Gelato-By-Mail!