Wednesday, December 18, 2013

Soft Chocolate Cake paired with Madisono's Gelato

Photo from Jean Georges: Cooking at Home with a Four Star Chef

Looking for some simple but delicious desserts to serve your special dinner guests? Warm, soft, chocolate cake is a delicious, now classic, dessert created by Jean Georges Vongerichten and printed in his cookbook Jean Georges: Cooking at Home with a Four Star Chef. Pair it with some Madisono's Peppermint Stick or Salted Caramel gelato and you've hit the sweet spot for dessert.

You can prepare these and refrigerate several hours before and cook at the last minute since they have a short baking time.

1/2 Cup (1 stick) butter, plus some for buttering molds
4 ounces bitter or semi-sweet chocolate
2 eggs
2 egg yolks
1/4 Cup sugar
2 tsp flour plus more for dusting

In a double boiler over simmering water, melt butter an chocolate together. While that's heating, beat together eggs, yolks and sugar with the whisk attachment for the mixeruntil light in color and thick. Slowly stir in warm chocolate mixture into egg mixture. Quickly beat in flour until just combined. Butter and lightly flour four 4 oz molds, custard cups or ramekins. Tap out excess flour, then butter and flour them again. Divide the batter among the molds. Desserts can be covered and refrigerated at this point for several hours. Bring them back to room temperature before baking. Preheat oven to 450ºF. Bake molds on a tray for 6 to seven minutes. Center will be soft but sides should show clean when a toothpick or knife inserted comes out clean. Place a dessert plate on toop of the mold and turn both plate and mold over to invert. Let mold set for 10 seconds and lift off plate. Cake will slump on the plate. Place a scoop of gelato on the side and serve immediately.

Thursday, December 12, 2013

A little bit about Lemon Basil Sorbet

Fresh basil leaves, lemon rind and icy tart flavors are what make this sorbet flavor taste frigging good. But what makes it even better, is that it is so beloved by those who have certian dietary restrictions. It's vegan. And it is gluten free. And nut free. And egg free. And alcohol free. Free to share with all your friends this holiday. Give simply. Share abundantly.

Tuesday, November 26, 2013

Madisono's at Memorial Hall

One of Cincinnati's many historical gems is Memorial Hall, Over-The-Rhine Cincinnati. We've enjoyed going to the Music Now Festival for the past several years, which takes place there. It's a beautiful building with all the details of fine craftsmanship that are tough to find these days.

Madisono's is very, very pleased to partner with Memorial Hall as a preferred vendor. We are stoked to bring our creative expressions of gelato to the music events (MadMen themed gelato? Oh yes.) and also to bring fun and flavor to the weddings and parties that will be booking in 2014.

Thursday, July 18, 2013

A special fundraiser for the Evan's Family

A few weeks ago, I (Matt Madison) was coming home from the pool after a quick evening swim and happened to become part of a tragic event in Cincinnati. The owner of the Cosmic Pizza restaurant had been shot and was lying in the neighbor's yard. My wife had been the first to drive by and was frantically speaking to the 911 operator to get help. I went to Rich Evan's side and knelt down next to him and grabbed his hand. I encouraged him to hang on until help came and prayed for him but within a few minutes, he had died. I've never had the privilege of accompanying someone as they took their last breaths of life, but I can tell you that it is something I will never forget.

As the evening played out, I saw the entirety of the tragedy. Rich, who I'd just spoken with that week, had left behind a wife who speaks little English and three bright young children. He'd taken care of their every need up until the moment of his passing, and now they were left with no family to help them through the next awful steps of their life. Since then, we've been tightly involved with Ao (his wife) and her children and have seen an incredible outpouring of support. Friends have stopped by every day to check on them, make phone calls, sort through bills, and more. So many have donated money to the website so that the family can make it through the next months without financial worries and it is incredible to see such loving generosity. I feel especially close to this tragedy, not only because I was there the night Rich died, but because I am an entrepreneur who wants to support his growing family with my products and hard work. I feel like I can't do enough to help them out. I know many of you feel the same way.

This Sunday, we will be selling cups of Madisono's gelato in front of Madison's Market at Findlay Market. 100% of the proceeds will be donated to the Evans family. We thank you for the support you have already shown, and hope you will enjoy a cup of gelato knowing that it will continue to help a family in great need.

Friday, June 14, 2013

Chicago's Ben Roche is making artesian gelato too!

Our friends in Chicago just sent us an interesting link on Daily Candy about Ben Roche's (Baume & Brix restaurant) new venture into small batch gelato production Chicago. 8 oz cups will be sold in J.P. Graziano Grocery Co's stores starting this weekend.

He uses liquid nitrogen to cool the gelato quickly, make the smallest ice crystals possible. Although the liquid nitrogen is pretty fun to play with, we prefer the consistency of our batch freezer!

The link includes some delicious topping ideas and we are quite intrigued by the tomato gelato flavor idea. Hmmmmm......

Friday, May 31, 2013

Indie Music Night on Fountain Square

Music is a huge part of the production atmosphere at Madisono's. We especially love listening to the internet station SomaFM set to Digitalis and Indie Pop Rocks genres.

You can see why we are VERY excited to be a part of the MidPoint Indie Summer going happening on Fountain Square in downtown Cincinnati Friday nights from 8 until 11. Madisono's will be enjoying the great music with you and keeping you cool and refreshed with Tartufo, Mad*Pops, Gelato (lower in fat than ice cream!) and Sorbet (vegan and dairy free).

This Friday will be featuring The Pomegranates, The Yugos will be releasing their CD, and the Cincinnati band The Never Setting Suns. We can't wait!!

Thursday, May 30, 2013

Welcome Katie the Intern!

We are very happy to have Katie the Intern helping us out with production this summer. Katie is from Antioch College in Yellow Springs and has done very well in her 'Trial by Fire' job. We've been super busy preparing 4 ounce cups of gelato for Dorothy Lane stores in addition to our regular gelato and sorbet production. She has not yet seen MadSquatchy but is on the look-out. Glen Helen is reportedly a very squatchy area...

Wednesday, May 15, 2013

Caramel with Sea Salt: The real story about why it's not Burnt Sugar and Star Anise

The creative process is always at work, here at Madisono's. We love trying out new and different flavor combinations and testing them out on our *usually grateful* family and friends. Sometimes we start with one flavor combination and end up with a completely different one. Such is the case with one of our most beloved flavors, Caramel and Sea Salt.

Would you believe that this flavor actually started as burnt sugar with star anise? After some initial experimentation, Matt decided to make some caramel from the burnt sugar by adding cream to the hot mix. After the steam cleared, he poured the caramel ribbons into the vanilla base and added the sea salt to enhance the buttery flavors. After his first flavor tester (his mother-in-law) called and begged for more after trying the one pint, he figured he was on to something. Conversely, his kids wouldn’t touch the star anise version, so that was shelved for further exporation.

Wednesday, May 8, 2013

Introducing The Madisono Tartufo!

We are very excited to be introducing our newest line of gelato deliciousness: The Madisono Tartufo!

"That's great Matt, we love Madisono's gelato but what the heck is a tartufo?"

We thought you'd never ask! Tartufo means 'truffle' in Italian. The truffle a small blackish mushroom that is dug from the ground and highly prized in the culinary world. The sweet truffle confection was named so because of it's visual likeness to the truffle mushroom.

The Madisono's Tartufo is our own creative expression inspired by truffles. We start with a nugget of rich chocolate ganache, surround it with Madisono's gelato and drizzle more chocolate on the outside. We've been working on our recipes and combinations for almost a year now and after many, many trials and errors *patting full bellies* we have come up with a frozen treat we hope you love as much as we do!

One of the best parts about the Madisono Tartufo is that it is portable, which means you will have a chance to try one wherever you see the Madisono's Cart, and at Madison's Market at Findlay Market in Over The Rhine, Cincinnati.

Our current flavors are Dark Chocolate Orange, Malted Chocolate, Mint Chip and Caramel with Sea Salt but you can be sure that we will be creating more flavors as we go. We just can't help ourselves!

Thursday, May 2, 2013

Seeing Squatchy

While we at Madisono's are very serious about our gelato and sorbet creations, we also really enjoy having fun while we do it. Noah and I listen to SomaFM (Indie Pop Rocks) while we work, we banter back and forth about production and flavors and generally have a great time in the plant. One of our favorite topics to discuss is Sasquatch; not because we believe it exists but because we love a good folklore. We are fascinated in particular by the people who track Sasquatch and claim sightings in the forests. So Sasquatch has lovingly become part of Madisono's lore, because it's just good fun. We imagine Sasquatch holding a pint of Madisono's gelato while he walks through the forest. We've even had sightings here at the plant. Luckily, we were able to capture the shot in time...

If you want to follow Madisono's Squatchy shots and add some of your own, use #MadSquatchy.

Monday, April 29, 2013

Madisono's is getting a new look!

Here is Gina doing some photography of our products at Via Vite restaurant.

We are so excited to be working with some of Cincinnati's most talented creatives as we update our look and get some long awaited photography of our products. Gina Weathersby of KiwiStreet Studios and 513{eats} is doing some incredible photography of our gelato, sorbets, Mad*Pops and Tartufos. Lisa Ballard has been incredible helping us develop our marketing and branding materials and lending her illustrations to our campaign. And Eric Hintz (with sound guy Zach Mueller) who are creating a promotional video for us.
Here is Eric shooting video of gelato production.

If you're an Instagram fan, follow our handle at MadisonosGelato or #madisonos to see the progress.

Saturday, April 27, 2013

Madisono's frozen treats available at Findlay Market!

You know you can always pick up a pint of Madiono's Gelato and Sorbet at Madison's Market at Findlay Market in Over-The-Rhine, Cincinnati. But NOW you can get your pints to take home AND eat some Madisono's treats while you're shopping.

Starting this weekend, our Madisono's Gelato Cart will be offering cups of your favorite flavors of gelato and sorbet, Mad*Pops with bright fruity flavors, and our newest addition, the Madisono's Tartufo. Stop by today if you're out and about, and keep looking for the cart to pop up at your favorite events around Cincinnati.

One Night Twelve Kitchens

Here is a lovely lady enjoying a mini Tartufo at Madisono's table.
Here is Jean Robert deCavel and team prepping his dish.

Madisono's was pleased to participate in the sold out One Night Twelve Kitchens fundraiser this past Sunday, April 21, 2013. One Night Twelve Kitchens is the largest fundraiser for student scholarships at Midwest Culinary Institute. This is our third year joining in with more than 20 of Cincinnati's top restaurants that treats guests to an incredible dinner along with tours of the 12 test kitchens at the Midwest Culinary Institute, to watch their dinner being prepared.

We offered a miniature version of our newest frozen creation, the Madisono's Tartufo. What is a Tartufo, you ask? Our tartufos are Madisono's gelato, covered with melt-in-your-mouth chocolate and a chocolate ganache center. We've been working on these for some time, and I would not be lying to say that we are super excited to get these into your hands. They are delicious!

The typical Madisono's Tartufo is about the size of a cupcake, but since we thought it unfair to tempt guests into filling up before dinner, these are a miniature version. Here are a few pictures showing the process.
Those are frozen balls of caramello gelato, getting ready to be dressed in chocolate. *Hand modeling by Noah.
Here are the finished tartufos, with chocolate anbrûléed (note correct accents!) sugar.

Tuesday, February 26, 2013

For several years I have been exploring the various malted beverage drinks offered by many different companies through out the world.  Jungle Jim's is a great source for these drinks and so are small ethnic markets.  These drinks are basically the wort used in making beer without the fermentation process.  In Germany it is often referred to as Kinderbier or Malzbier.  You might have seen the Goya Malta or India Malta, have you ever tried them?  I have to say that you either like it or you don't.  Remember the first time you tried Guiness?  
      This Spring we have introduced a new flavor to the line up and it is called Vanilla Malt.  My first step was to visit Cincinnati's premier beer supply shop, Listermann Brewing Company.  When you open the door your nose is treated to one of the most beautiful sweet aromas of yeast, malt and home brew.  There is a tasting station in the front room and around the corner there is a room filled with everything you need to make great beer and wine.  I used to home brew back in the day and seeing all of the hardware took me back to the good ole days of exploding bottles and strong beer that most everyone thought was crap.  We started off with a selection of different malt extracts and went back to the shop to begin the science.  We ran a few batches and I have to admit that we were all very pleased with each one.  There is a deep malt profile to the finished gelato that we had never tasted before.  Powdered malt will never achieve the complex flavors from the real stuff.  The extract is so thick it is hard to pour.  Imagine cold molasses.  We settled on a combination of the extracts for our recipe (sorry it's a secret) and began producing them into pints.  We are using our Madagascar vanilla gelato base which is made from scratch, with whole vanilla beans and a vat pasteurizer.  We process in ten quart batches each time for the ultimate small batch taste.   Vanilla Malt is available at the following stores.
Remke Bigg's Hyde Park
Carl's Deli Hyde Park
Ferrari's Little Italy  Madeira
Madison's Findlay Market
McCracken Market Miami University
Wyoming Meats
Luigi's Old World Market Mason
Keegan's Seafood Anderson
Jungle Jim's Eastgate