Out of the Box: 5 Recipes from Northwest Love In a Box

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Our Boxes don’t just open you up to new tastes and experiences from around Oregon – they give you the ability to make your own new tastes and experiences. Below are some recipes to inspire you!

Honey Flan*

Ingredients

  • ½ cup Wildflower Honey by Mickelberry Gardens (divided into two ¼ cups)

  • 1½ cups 2% milk

  • 1 tsp vanilla

  • ¼ teaspoon ground cinnamon

  • 3 eggs (beaten)

From Boxes

  • Coffee, Tea, and Chocolate Box

  • NW Love in a Box

  • Sauces & Spreads Box

  • Zen in a Box

Directions

Boil water separately, and preheat your oven to 325°F. Beat together the milk, eggs, vanilla, and ¼ cup of Wildflower Honey. In a different bowl, mix the rest of the honey and the cinnamon. Set four 6 oz. custard cups in an 8-inch square baking dish. Divide the milk/eggs/vanilla/honey mixture between the custard cups, fill the baking dish an inch with boiling water around the cups, and place the dish on the middle rack of your oven. Bake for 30 to 45 minutes. Serve warm or chilled!

Coffee Grounds Rub** Modified from Food Network

Ingredients

  • 1 tablespoon black peppercorns

  • 2 tablespoons El Chupacabra Medium Roast Coffee by Happyrock Coffee Roasting Co. (brewed)

  • 2 New York strip steaks

  • Kosher salt

  • 1 tablespoon vegetable oil

From Boxes

  • Coffee, Tea, and Chocolate Box

Directions

After brewing the El Chupacabra Medium Roast Coffee by Happyrock Coffee Roasting Co., dry them by spreading them on a baking sheet for 6 to 10 minutes at 350°F. Once dry, remove and let cool.

Combine the coffee grounds and peppercorns into a spice grinder until the pepper is coarse.

Pat-dry the steaks with a paper towel, and sprinkle them generously with Kosher salt and the rub, and press them the rub into the streaks.

Heat a cast-iron skillet on medium-high and add the vegetable oil once it is hot. Cook the steaks to your liking – approximately four minutes on each side for medium rare and for a good crust.

Homemade Toaster Strudel***

Ingredients

  • 2 sheets puff pastry

  • ⅔ cup Seedless Marionberry Jam by Eggimann Farms (let thaw)

  • 1 Teaspoon water

  • 2 tablespoon cornstarch

  • 1 egg (large)

From Boxes

  • NW Love in a Box

  • PDX PB&J in a Box

  • PDX Starter Box

  • Sauces & Spreads Box

Directions

Line a baking sheet with parchment paper and preheat your oven to 400°F. Lightly flour a cutting board.

Place one of your two puff pastry sheets onto your cutting board and cut it into six equal rectangles. Whisk the Seedless Marionberry Jam and cornstarch and the lay 1½ tablespoons onto half of the rectangles, leaving uncoated, ½-inch rims around the edges.

In a separate bowl, beat the egg together with one tablespoon of water. With a spreading brush, lightly brush the egg-and-water mix onto the uncoated rims of the three puff pastry sheets which you have covered with jam.

Layer the other three puffs over the covered ones and gently press along the edges to seal them. Refrigerate that batch while you prepare the second.

Bake for 20 minutes or until golden brown, then place them on a wire rack to cool.

While the strudels are still warm, sprinkle with sugar or drizzle with your favorite icing.

* Modified from National Honey Board
** Modified from Food Network
*** Modified from Cooking Classy

Kimberly Henderson