Peppery Punch
c/o The Bitten Word
- 1/2 cup sugar
- 1 1/4 cups orange juice
- 1/2 cup lemon juice
- 2 cups gin
- 1/2 cup elderflower liqueur (such as St-Germain)
- 2 cups champagne
- Sliced lemons, quartered strawberries and freshly ground pepper, for garnish
Directions
Make the simple syrup: Bring the sugar and 1/2 cup water to a boil in a saucepan over medium heat, stirring until the sugar dissolves; let cool.
Combine the orange juice, lemon juice and 1/2 cup simple syrup in a punch bowl. Add the gin and elderflower liqueur and stir. Fill with ice, then add the champagne. Garnish with lemons, strawberries and pepper.
Sweet Corn Risotto
c/o Stephanie Cooks
Ingredients
4 cups chicken stock1 tbsp olive oil
1 tsp dried minced onion
1 cup arborio rice
Salt and pepper
1/2 cup fresh corn, or frozen (thawed)
3/4 cup freshly grated pecorino romano cheese
1/2 tbsp herbs de provence
Directions
1- Heat the chicken stock in a pot and keep warm over a low simmer.
2- Meanwhile in a large skillet heat the oil and onion. Stir well. Add the rice, and stir, until lightly golden.
3- At this point add stock, 1 cup at a time, and simmer over low heat until all of the liquid absorbs. Repeat until all liquid is used. Season with salt and pepper.
4- Once the final cup of stock has been added mix in the corn, cheese, and seasonings. Stir well. Once most of the liquid is absorbed, serve hot. Top with additional herbs if desired.
Chocolate Eclairs in a Jar
c/o Kitchen Bellicious
1-2 sleeves Graham crackers
1 tub chocolate frosting
- For the Pudding:
- 2 2/3 cups whole milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 tsp vanilla extract
- 2 tsp vanilla sugar
- 1 large egg
- 8 ounces of whipped cream
Directions
1. Break graham crackers into small pieces and line the bottom of jars with them.
2. Mix up the cream.
Bring 2 cups of the milk to a boil in a medium saucepan. While it is heating, combine sugar, cornstarch, salt and vanilla sugar in the bottom of a medium, heatproof bowl. Gradually whisk in the remaining 2/3 cup whole milk, a little at a time so lumps do not form, then whisk in the egg. Once milk is boiling, very gradually add it to the cornstarch mixture in the bowl, whisking the whole time.
Return the mixture back to the saucepan, stirring constantly with a silicon spatula or wooden spoon. Once it comes to a simmer, cook it for one minute longer (which will cook the cornstarch and egg fully). Stir in vanilla extract and whipping cream. Divide cream mixture among jars. Fill about 2/3 to ¾ full.
3. Top with another layer of grahams. Break up here and cover entire surface as well as possible.
4. Finish off with a thick layer of frosting spread across the top like a lid.
5. Refrigerate for 8 hours with no lid then cover with lid for another 10 hours.
