Friday, December 12, 2014

Spreading Holiday Cheer

Today, our friends at Ologie enjoyed themselves at their Holiday Party.  Celebrating another fabulous year of building brands, with purpose. Our sincere thanks for letting us host you!

Thursday, November 13, 2014

Good Day Columbus: Thanksgiving Sundaes and Pumpkin Madeleines!

Angela brought Thanksgiving-inspired treats to the Good Day Columbus studio this morning! Check out our recipe for braised turkey thighs, which can be paired with stuffing, candied yams, mashed potatoes, green beans, and cranberry chutney for a Thanksgiving Sundae in a jar! We've also included the steps to make pumpkin madeleines, a traditional French cake bite with a holiday twist! Enjoy!
Click here to watch Angela on Good Day Columbus!

Braised Turkey Thighs for Thanksgiving Sundaes
adapted from an excellent recipe for braised thighs from the NY Times

2 tablespoons olive oil
Salt and freshly ground black pepper
4 bone-in turkey thighs
1 large onion, diced
1 lb carrots, peeled and diced
1/2 bunch celery, diced
a few branches sage, thyme or rosemary
2 cups water

1. Put the olive oil in a large skillet over medium-high heat. Sprinkle the turkey with salt & pepper and brown the thighs on the skin side for about 6 minutes till brown; turn and cook for another 2ish minutes on the skinless side. Remove to a plate. Heat the oven to 300, Cook the onions, carrots, celery and herbs in the same skillet (you may need to add a bit more oil) until beginning to brown, 10 to 12 minutes. Put the thighs on top of the vegetable goodness. Add stock or water to come about one-third to halfway up the sides of the thighs.
2. Roast uncovered for about 60 minutes, checking occasionally to make sure liquid levels remain sufficiently high and stirring vegetables if they start to look funky. Turkey is done when it reaches 160 on your meat thermometer or if you pierce the meat and the juice runs clear.  It’s ALWAYS best to cook by temperature though!
3. When done, let the thighs rest and cool until you can handle them
4. Pull the meat off the bone and then shred the meat by hand. 
5. Put the shredded turkey in a bowl for storage and ladle a bit of the braising liquid over the turkey to keep it moist until you use it for your delicious Thanksgiving Sundaes!
So what to do with all that delicious braising liquid? Strain it and make turkey chowder or Turkey noodle soup with the leftover shredded turkey of course!

Pumpkin Madeleines
makes 30


1 cups flour
1½ tsp baking powder
1 tsp pumpkin spice (1 tbsp cinnamon, 1 tsp nutmeg, 1 tsp ginger, ¾ tsp allspice)
½ tsp salt
1 cup sugar
orange zest- one orange
1 tsp vanilla extract
4 eggs
½ cup pumpkin purée
¾ cup melted butter (1½ sticks)


1. Preheat oven to 375°F. Sift the flour, baking powder, pumpkin spice and salt together
2. Combine the orange zest and sugar together. Add the eggs to the sugar and whisk for 5-7 minutes--the sugar and egg mixture should be thick.
3. Add the vanilla and pumpkin purée. Mix for a few seconds to combine.
4. Using a rubber spatula, gently fold the flour mixture into the wet, mixing 1/3 at a time.
5. Add the butter and fold the mixture until combined.
6. Fill madeleine pans about ¾ of the way and bake at 375°F for 12-15 minutes. The madeleines should spring back when pressed on top. Enjoy!