This month’s boxes are landing on doorsteps. Welcome to our wanderlust edition, entitled “The Spanish Afternoon.” We hope you’re enjoying the boxes, which include a bottle of Alkkemist Gin from Spain, an incredible spicy sausage by the boutique charcuterie company, La Quercia, and two different bottles of craft tonic by Q drinks.
Also in the box, members found an edible menagerie of botanicals by Melissa’s Produce. The chefs there included these specifically for building the world’s coolest Gin & Tonics.
However, creativity from this box is not merely limited to a glass. The culinary masterminds at Melissa’s also offered up an incredible Flank Steak recipe, that uses gin in the cream sauce. We thought we’d repost that gin sauce here. You can find a full recipe in your booklet and a hundred more ideas on Melissa’s web site.
You had us at “splashing booze into cream sauce.”
Bon Appetit, everyone!
TO MAKE A GIN CREAM SAUCE:
2 Tbsp. Juniper berries, crushed
6 pieces of Star Anise
2/3 cup Alkkemist gin
1 1/2 cups heavy cream
After cooking your steak, remove it from the pan, but leave all the charred brown bits. These retain a lot of flavor. Add juniper berries and star anise and simmer for 5 minutes.
Add the gin to the pan and simmer the botanicals for 2 more minutes. Pour in the cream slowly and cook, stirring, till the consistency is thickened. Taste and adjust with salt and pepper. Pour over steak just before serving.