Cooking

Cocktails: Champagne with Citrus Popsicles

Cocktails is a Tablecrafter series on updated versions of classic alcoholic drinks.


Some things must be appreciated in their original state, but there's no denying that brainstorming the various ways to reinvent a classic is much too fun to completely forgo. In this recipe, we take the definitive French 75 and add an interesting twist. The citrus element of the cocktail comes in the form of an intensely flavored popsicle. Light, effervescent, and refreshing, our variation on the libation easily reminds us of the best summer cocktails we've had. 

Champagne with Citrus Popsicles

Yield: 8 popsicles
Time: 1 hour and 35 minutes (5 min prep / 1 hr 30 min freezing)


Ingredients:

  • 12 oz. champagne
  • ⅓ cup gin
  • ¼ cup simple syrup
  • ⅓ cup lemon juice

Procedure:

  1. Combine all the ingredients except for the champage and pour into popsicle molds and leave about ¼ of an inch allowance.
  2. Freeze for about 1 hour and 30 minutes or until solid.
  3. Serve popsicles inside a glass and pour champagne over.

Are you enjoying our version of the French 75 cocktail? Share your thoughts with us, email us at hello@tablecrafter.com. We'd love to hear from you!

Cooking

Can Craft: Brownie Bread Pudding with Cookie Dough Crust

Can Craft is a Tablecrafter series on creating presentable food from preserved, processed, and canned food. 


As a child, dreaming up of outrageous desserts came easily. Our recipe satisfies the child at heart in all of us, but not without appeasing more adult tastes. Playing on a spectrum of textures lent by the croissant bread pudding, the stickiness of whiskey caramel, and the soft cookie crust. After tasting these, plain old brownies will never be enough after a bite of these over the top brownie bread pudding bars topped with a cookie dough crust. 

Brownie Bread Pudding with Cookie Dough Crust

Yield: 12 servings
Time: 2 hours (10 min prep / 20 min cooking / 1 hr 30 min chilling)


Ingredients:

 

Brownie bread pudding

  • 1 box brownie mix, baked
  • 2 eggs
  • 1 cup stale croissant
  • ½ cup cream
  • ½ cup milk
 

cookie crust

  • 1 box cookie mix
  • 4 tbsp butter, softened

whiskey caramel

  • ¼ cup water
  • ½ cup cream
  • 1 cyup sugar
  • 1½ tbsp whiskey
  • pinch of salt
  • oil, for brushing

Procedure: 

  1. Preheat oven to 160˚C.
  2. In a bowl, mix brownie pieces and croissants with cream, milk, and eggs.
  3. Prepare a 9-inch baking pan, brush the sides with oil. Once greased, pour in the pudding mixture.
  4. Bake for 15–20 minutes or until the mixture is firm to the touch. Set aside and let it cool down.
  5. Prepare cookie dough crust according to package and set aside.
  6. While waiting for the brownie bread pudding mixture to cool down, simmer sugar and water on medium heat for about 15 minutes or until deep amber in color. Watch closely as to not let it burn.
  7. Turn off the burner and remove from heat, slowly add cream to the melted sugar while sturring.
  8. Add a pinch of salt and whiskey to the caramel. Transfer to a container and let it sit until room temperature.
  9. Once the brownie has cooled, layer the prepared cookie dough mixture on top and chill for an hour.
  10. After chilling, cut into slices and serve with caramel.

Did you enjoy our Brownie Bread Pudding? Send us photos of your work at hello@tablecrafter.com. We love seeing your photos!