Tuesday, February 26, 2013
Thursday, November 18, 2010
Morning Glory Confections' Sweet Potato Casserole [recipe]
This classic Thanksgiving dish is updated by reducing the amount of brown sugar while incorporating crushed bits of Morning Glory Confections Artisan Brittle and high quality marshmallows (like the ones from our friends at Little Flower Candy Company).
We used MGC Chai Tea & Cashew Artisan Brittle but it would also be great with our Indian Curry & Pistachio or New Mexico Chili & Pumpkin Seed Artisan Brittles.
3 pounds garnet yams, peeled and cut into 1 inch pieces
1 Tbs. dark brown sugar
4 Tbs. butter
zest and juice of 1 small orange
½ tsp. cinnamon
½ tsp. salt
1/8 tsp. ground nutmeg
pinch of ground ginger
1/8 tsp. freshly ground black pepper
1 tsp. fresh thyme (chopped)
4 oz. Morning Glory Confections Chai Tea & Cashew Artisan Brittle broken into very small pieces (place brittle in a plastic bag and break it up by hitting it with a rolling pin)
5 oz. high quality marshmallows such as Little Flower Candy Co. (cut-up to the size of miniature marshmallows)
Preheat oven to 375°F. Arrange potatoes in 2 quart baking dish. Combine sugar, butter, orange zest and juice, cinnamon, salt, nutmeg, ginger, pepper and thyme in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.
Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes.
Optional step: roughly mash potatoes in the dish with a fork.
Top potatoes with brittle. Return to oven; bake until brittle begins to melt, about 2 minutes. Increase oven temperature to broil. Top casserole with marshmallows and broil until the marshmallows are toasted and begin to melt. Keep a close eye on the marshmallows as they can burn very quickly.
Serves 6-8
We used MGC Chai Tea & Cashew Artisan Brittle but it would also be great with our Indian Curry & Pistachio or New Mexico Chili & Pumpkin Seed Artisan Brittles.
3 pounds garnet yams, peeled and cut into 1 inch pieces
1 Tbs. dark brown sugar
4 Tbs. butter
zest and juice of 1 small orange
½ tsp. cinnamon
½ tsp. salt
1/8 tsp. ground nutmeg
pinch of ground ginger
1/8 tsp. freshly ground black pepper
1 tsp. fresh thyme (chopped)
4 oz. Morning Glory Confections Chai Tea & Cashew Artisan Brittle broken into very small pieces (place brittle in a plastic bag and break it up by hitting it with a rolling pin)
5 oz. high quality marshmallows such as Little Flower Candy Co. (cut-up to the size of miniature marshmallows)
Preheat oven to 375°F. Arrange potatoes in 2 quart baking dish. Combine sugar, butter, orange zest and juice, cinnamon, salt, nutmeg, ginger, pepper and thyme in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.
Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes.
Optional step: roughly mash potatoes in the dish with a fork.
Top potatoes with brittle. Return to oven; bake until brittle begins to melt, about 2 minutes. Increase oven temperature to broil. Top casserole with marshmallows and broil until the marshmallows are toasted and begin to melt. Keep a close eye on the marshmallows as they can burn very quickly.
Serves 6-8
Thursday, November 4, 2010
Cheese Expert Challenge
Know your cheese? Enough to pair with one of our brittles? Barrie Lynn, otherwise known as The Cheese Impresario, introduced us to pairing cheese with brittle. Seems obvious now, but we had no idea brittle was the perfect sweet and crunchy base for cheese.
The possible combinations are endless and we invite you to get creative for the chance to win a 5 ounce box of brittle. Details below.
The possible combinations are endless and we invite you to get creative for the chance to win a 5 ounce box of brittle. Details below.
Friday, August 13, 2010
FoodCrafters, New Retail Partners & The Food Rendezvous
FoodCrafters with Aida Mollenkamp on the Cooking Channel 
Morning Glory Confections was on the Cooking Channel’s new show FoodCrafters with Aida Mollenkamp on August 16 at 7:30pm PDT/10:30pm EDT. Thanks to all of our friends who watched the episode with us at the York in Highland Park. Says FoodCrafters: “Rock stars in the foodie world, they're obsessed, compulsive entrepreneurs with a single focused passion: to create the ultimate flavors and tastes.” I don’t know if I’m quite at rock star status in the foodie world or any other, but I am obsessed with making the best brittle around. I’m proud to stand shoulder to shoulder with my “Crunch” episode partners:
Rustic Bakery
Olomomo Nuts
KuKuRuZa Popcorn
New Retail Partners
Dean & Deluca Morning Glory Confections is at every Dean & Deluca in the US! Visit their website to find the Dean & Deluca closest to you.
Gelato Bar I'm thrilled to add the Los Feliz location of Gail Silverton’s Gelato Bar to my list of retail partners.
terrain An elegantly rustic home and garden shop in Pennsylvania, terrain “merges global and local into a celebration of heritage, community and design.”
Ponte Family Estate Winery In the Temecula Valley’s wine country, the Ponte Winery offers the finest artisanal goods to winery visitors.
Wine Valet Located at two Rodeo Drive, Wine Valet is an intimate wine boutique offering a well-chosen selection of fine wine with unparalleled service.
Wally's Wine & Spirits In business since 1968, Wally’s Wine & Spirits has long been a Los Angeles institution. Find Morning Glory Confections' brittle in their newly expanded cheese section, the Cheese Box, located in an annexed building just across the parking lot from the main entrance.
The Food Rendezvous - LA
A collaboration between Laurie Dill and Dominique Leveuf, “two friends who are both passionate about food, sustainability and local production,” The Food Rendezvous is going to be held monthly on Saturdays from 4-10pm in different locations around LA. In addition to local food artisans hawking their wares, The Food Rendezvous will feature: Creative chefs’ demos Cookbook swaps Fun cooking contests Inspiring food movies Tasty live music I'm excited to be a part of The Food Rendezvous and hope to see you there! The first Rendezvous will be on August 28th in Venice. For exact location, ticket prices, and a full list of participating food producers, visit http://www.thefoodrendezvous.com/
Morning Glory Confections was on the Cooking Channel’s new show FoodCrafters with Aida Mollenkamp on August 16 at 7:30pm PDT/10:30pm EDT. Thanks to all of our friends who watched the episode with us at the York in Highland Park. Says FoodCrafters: “Rock stars in the foodie world, they're obsessed, compulsive entrepreneurs with a single focused passion: to create the ultimate flavors and tastes.” I don’t know if I’m quite at rock star status in the foodie world or any other, but I am obsessed with making the best brittle around. I’m proud to stand shoulder to shoulder with my “Crunch” episode partners:
Rustic Bakery
Olomomo Nuts
KuKuRuZa Popcorn
New Retail Partners
Dean & Deluca Morning Glory Confections is at every Dean & Deluca in the US! Visit their website to find the Dean & Deluca closest to you.
Gelato Bar I'm thrilled to add the Los Feliz location of Gail Silverton’s Gelato Bar to my list of retail partners.
terrain An elegantly rustic home and garden shop in Pennsylvania, terrain “merges global and local into a celebration of heritage, community and design.”
Ponte Family Estate Winery In the Temecula Valley’s wine country, the Ponte Winery offers the finest artisanal goods to winery visitors.
Wine Valet Located at two Rodeo Drive, Wine Valet is an intimate wine boutique offering a well-chosen selection of fine wine with unparalleled service.
Wally's Wine & Spirits In business since 1968, Wally’s Wine & Spirits has long been a Los Angeles institution. Find Morning Glory Confections' brittle in their newly expanded cheese section, the Cheese Box, located in an annexed building just across the parking lot from the main entrance.
The Food Rendezvous - LA
A collaboration between Laurie Dill and Dominique Leveuf, “two friends who are both passionate about food, sustainability and local production,” The Food Rendezvous is going to be held monthly on Saturdays from 4-10pm in different locations around LA. In addition to local food artisans hawking their wares, The Food Rendezvous will feature: Creative chefs’ demos Cookbook swaps Fun cooking contests Inspiring food movies Tasty live music I'm excited to be a part of The Food Rendezvous and hope to see you there! The first Rendezvous will be on August 28th in Venice. For exact location, ticket prices, and a full list of participating food producers, visit http://www.thefoodrendezvous.com/
Thursday, September 17, 2009
Morning Glory Confections in Martha Stewart Living!
We're thrilled and tremendously honored to be included in the October issue of Martha Stewart Living.
"BEST BRITTLE
Brittle often has a Goldilocks problem: It's either too hard or too soft, too sweet or not sweet enough. Morning Glory Confections, however, has made its artisinal brittle just right. Produced in small batches in California, the candy has an excellent snap and balanced sweetness, and comes in six delectable flavors. Our favorites: Fleur de Sel & Peanut and the new Thai Curry & Peanut."
Subscribe to:
Posts (Atom)
