Thursday, December 23, 2010

Sugar Plums

I would like to take this moment to wish all of our customers a very merry Christmas. It's hard to believe that this year is almost gone. If was not for our dedicated chefs, restaurant owners, store owners, buyers, department mangers, and customers like you who knows what would be in your freezer right now. It is because of your purchasing decisions that allow us to continue to make handcrafted gelato day after day.
Many of you know that we made a Sugar Plum Gelato for the Cincinnati Ballet. It has been selling at Findlay Market and selling well. I have included a few photos of the ingredients prior to mixing. My concept for sugar plum was to keep the ingredients whole or larger than what would be used if we made real sugar plums. In order to make a real sugar plum these ingredients would be chopped fine and then rolled into balls and covered with powdered sugar. I felt that something would be lost in that approach. The idea of biting into a large walnut, soft and chewy dates, candied ginger was to tempting. The result is a great tasting gelato with complex flavors and textures. We will continue to make sugar plum throughout the winter months.
The other photo is of my eggnog base. We start with bovine growth hormone free milk and cream, egg yolks sugar and a few other items for all of our gelato bases. The eggnog base contains Meyer Dark Rum, and nutmeg (shown in the photo). We legally pasteurize the base and when it is done we have eggnog. We then add a wee nip of Armagnac before we batch freeze. Don't worry there is less than one half of one percent of alcohol in the finished product. (required by law) but the without these flavors there is something missing. When we finished removing the base from the Vat Joe and I each reserved a little for ourselves. It is better than any eggnog out there. If you want to try an all natural eggnog gelato get down to Findlay Market (Madison's at Findlay 110 W. Elder St.) and pick up a pint.
Thanks for supporting Madisono's

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