For our Birchbox Home limited edition box, we created recipe cards featuring original designs (thank you, Team Creative!) so you can jot down your favorite creations. And to give you a head start, we pre-printed three cards with recipes from some of our favorite food bloggers and experts: Food52, Amateur Gourmet, and The Wednesday Chef. From an elegant cocktail to addictive brussels sprouts, these creations will become staples in your dinner party (or weeknight supper) repertoire. Click through for all three recipes!
Amateur Gourmet: Citrus Gin Cocktail from Jose Andres
There’s nothing cloying about this cocktail of orange juice, grapefruit, gin, and Champagne. In fact, it’s rather bracing. Add sugar for sweetness, but use restraint. At the start of the meal, this drink is a terrific palate cleanser: the sharpness of the citrus and the fizz of Champagne get you ready for what’s to come.
Adapted from Secrets of the Best Chefs by Adam Roberts
½ c freshly squeezed orange juice
½ c freshly squeezed grapefruit juice
¼ c Hendrick’s gin, straight from the freezer
1 c Champagne or Prosecco
Approximately ¼ c brown sugar
3 or 4 torn basil leaves
Mix all ingredients in a large pitcher and adjust to taste. Serve in chilled martini glasses
Food52: Burnt Caramel Pudding
2 cups heavy cream
1/2 vanilla bean
1/2 cup sugar
3 large egg yolks, room temperature
Fine sea salt
Heat the oven to 300 degrees F.
Pour the cream into a small saucepan. Split vanilla bean and scrape the seeds into the cream; toss the scraped pod in there too. Turn the heat to low to gently warm the cream.
Reserve 2 tablespoons of the sugar; pour remaining sugar and 1 1/2 tablespoons water into heavy-bottomed saucepan and set over medium heat, stirring until sugar dissolves. Then crank the heat to high and let the liquid bubble away — don’t stir; just swirl the pan occasionally — until it turns dark amber. This takes about 4 minutes, but watch closely because it happens fast.
Moving quickly, fish the vanilla pod out of the cream and save for another use. Slowly stir the warm cream into the caramel over medium heat. Once it comes to a boil (it will fast), turn off the heat and let the mixture cool for about 10 minutes.
Meanwhile, whisk the egg yolks with the remaining sugar and a pinch of salt in a medium bowl. Whisk a little of the cream/caramel mixture into the egg yolks. Gradually add the rest, until it’s all incorporated.
Strain the mixture into a pitcher or large measuring cup and pour into four ramekins. Place the ramekins in a shallow pan half filled with cold water. If you like your caramel a bit salty like me, sprinkle a few extra grains of sea salt on top of each one. Cook at 300 degrees for about an hour to an hour and 15 minutes. Chill for at least 3 hours, but it’s best if you can chill it overnight. Serve with whipped heavy cream.
The Wednesday Chef: Roasted Brussel Sprouts with Colatura and Chiles
2 pounds Brussel Sprouts
3 to 4 tbsp best-quality olive oil
2 dried Italian chiles, crumbled, or 1 to 2 tsp hot red pepper flakes
3 plump cloves garlic, lightly crushed and halved
Grated peel of ¼ organic lemon
Juice of ½ lemon
1 to 2 tbsp colatura
Heat the oven to 400 degrees. Wash and trim the Brussel sprouts, and cut them in half.
Toss the sprouts with 3 tablespoons of the olive oil and the crumbled chiles, and place them on a baking sheet.
Roast the sprouts in the oven for 18 to 20 minutes, stirring the sprouts halfway through so that they brown evenly.
Meanwhile, combine the garlic, lemon peel, juice, and 1 tablespoon of colatura in a small bowl.
When the sprouts have blistered and browned, take the baking sheet out of the oven and immediately pour the colatura mixture over the sprouts, mixing well. Taste a sprout: if you’d like a stronger-tasting dish, add up to another tablespoon of colatura. Mix well to combine, and then scrape the dressed sprouts into a serving dish or bowl. If you’d like, drizzle a bit more olive oil. Serve immediately.
For more recipe inspiration, read our roundup of super stylish 10-minute appetizers.