Thanksgiving at Bronto: Food, Food, More Food and Bourbon!

Bronto has many things to be thankful for; being named North Carolina Technology Association’s Software Company of the Year, making the Triangle Business Journal Fast 50, repeat winner of Best Places to Work in the Triangle and most importantly….we are all thankful for our great team of Brontos!  Here at Bronto, we took time on Tuesday, November 22 to celebrate Thanksgiving as a team.

While Bronto provided the turkey, stuffing, and mashed potatoes…every Bronto was encouraged to bring their favorite Thanksgiving dish or dessert to compete in the annual Thanksgiving cook-off.  The spread of food alone was a sign of the recent growth at Bronto.

This year, two lucky Brontos would take home the ‘Golden Spatula for Best Dessert’ and ‘Golden Whisk for Best Side Dish’.  The Social Committee took on the extreme task of taste testing for the winner.  Pineapple Upside Down Cake, Pecan Pies, Puddings, Cookies, Bourbon Balls, Asian Cole Slaw Salad, Dill Potato Salad, Balsamic Reduction Cabbage, Jambalaya….you get the point, everything was so delicious but only two winners could be selected.

Congratulations to Jamie Tharp, Partner Manager, and Jim Davidson, Manager of Marketing Research, for taking home the golden kitchen utensils.  Jamie’s Fall Corn Pudding with White Cheddar and Thyme was out of this world and the Davidson family’s Bourbon Balls were just the right (alcoholic) touch to end a great Bronto Thanksgiving.  Below are the secret recipes for the two dishes!

• 3 cups (about 1 box) crushed vanilla wafers
• 1 cup chopped pecans
• 1 cup powdered sugar
• 2 tablespoons clear Karo syrup
• 8-10 tablespoons of bourbon

1. Finely crush the vanilla wafers
2. Mix all dry ingredients
3. Mix Karo syrup and bourbon
4. Combine dry and liquid ingredients
5. Form into a ball and roll in powdered sugar

Fall Corn Pudding with White Cheddar and Thyme

• 4 tablespoons unsalted butter, plus more for greasing
• 1 onion, finely chopped
• 2 teaspoons minced thyme
• 4 cups frozen corn kernels (about 20 ounces), thawed
• 1/2 cup stone-ground cornmeal
• Kosher salt and freshly ground pepper
• 5 large eggs
• 3 cups half-and-half
• 1 cup shredded sharp white cheddar cheese

1. Preheat the oven to 350°. Butter a 9-by-13-inch shallow ceramic baking dish. In a large skillet, melt the butter. Add the onion and thyme and cook over moderate heat until the onion is softened, about 8 minutes. Remove from the heat. Add the corn and cornmeal and toss to combine. Season with salt and pepper and let cool.
2. In a large bowl, whisk the eggs with the half-and-half. In a blender or food processor, combine 1 cup of the custard with 1 cup of the corn mixture and puree until smooth. Whisk the puree into the custard. Then stir in the corn mixture, cheese, 2 teaspoons of salt and 1/2 teaspoon of pepper until well blended.
3. Spread the mixture in the prepared baking dish and bake for about 40 minutes, until the pudding is slightly puffed and just starting to brown. Let stand for 10 minutes before serving.
4. MAKE AHEAD The pudding can be prepared through Step 2 and refrigerated overnight. Bring to room temperature before proceeding.

Hope you had a great Thanksgiving from the Bronto family!

Mary Lucas
Account Development Representative
Social Committee Member
All Around Cool Chick

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Tagged as: Bronto, Bronto Software, Brontonation, Thanksgiving Bake-Off

Author: Mary Lucas

Mary is an Account Development Representative at Bronto. She's also an active member of Bronto's Social Committee and a Jenga master. When she's not a Bronto, she can be found as Yoshi in Mario Kart 64 or listening to up-and-coming Indie music.