Happy National Peanut Butter and Jelly Day! It's peanut butter and jelly time, you guys!!
Peanut Butter & Jelly Soufflé
1/2 cup milk
1/4 cup creamy peanut butter
1 1/2 T flour
1/4 cup sugar (plus extra to sprinkle in ramekins)
1/2 tsp vanilla
2 egg yolks
4 egg whites
pinch of salt
pinch of cream of tartar
Preheat the oven to 400 F before you begin (the oven must be ready to go when you put the soufflés in or they will not rise). To prepare the soufflé, mix the flour and milk well in a bowl and put in a saucepan. Add half of the sugar (about 1/8 of a cup) and heat until dissolved. Over the heat, add the peanut butter and mix for a couple minutes until well combined and creamy. Take off the heat. Beat the egg yolks with the salt and vanilla and add to the peanut butter/milk mixture. Set aside.
Add the cream of tartar to the egg whites. Beat using either a stand mixer or a hand mixer with the remaining 1/8 cup of sugar (add the sugar slowly as you beat) until the eggs are thick and fluffy (like a foam). Then, fold the egg whites into the peanut butter mixture gently. You must make sure to beat the egg whites properly (this is the key step) or the soufflé will not rise. Bake the souffles at 400 until they rise for about 15 minutes (depending on your oven, anywhere from 10-15 minutes). Don't open the oven until you are ready to take the soufflés out, or they will collapse!
Makes 4 soufflés.
Peanut Butter & Jelly Pancakes
2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon salt
2 eggs, well beaten
2 cups milk
2 tablespoons canola oil
1 teaspoon vanilla
1 teaspoon cinnamon
3 tablespoons peanut butter, melted + additional for drizzling
Stir together dry ingredients. Add eggs, milk, vanilla and oil. Stir until dry ingredients are moistened. Stir in peanut butter. Cook on preheated pan until bubbles form and edges start to dry. Flip and cook until lightly browned.
1/4 cup strawberries
1/4 cup blueberries
1/4 cup jam of choice
1-2 tablespoons water
1-2 tablespoons maple syrup
In a small saucepan, combine blueberries, strawberries and water over low heat. Mash the berries and add jam, stirring until mixture becomes mostly liquid and warm. Stir in syrup. Drizzle over pancakes.
Top with additional melted peanut butter and jelly.
Peanut Butter & Jelly Popcorn Balls
Makes: approx 12-18 balls
4+ cups of air popped popcorn (approx 2 Tablespoons unpopped kernels)
1/2 cup all natural, no sugar added peanut butter
1/2 cup Brown Rice Syrup (would work the best), Agave Nectar, or pure maple syrup
1/2 tsp vanilla extract
Pinch or two of sea salt
All fruit, no sugar added jelly (amount will vary depending on how much you want to coat the balls)
Air pop the popcorn, pour into a large bowl and set aside to cool off completely. Make sure to remove any unpopped kernels so you don’t break a tooth!
In a medium sauce pan mix together the peanut butter, sweetener, vanilla and salt over medium heat. Heat until well blended then cool for about 2 minutes.
Pour the peanut butter mixture over the popcorn and stir well to completely coat the popcorn. Once the popcorn is not hot to the touch but still nicely warm and gooey form into the balls. Make sure to squeeze the balls well to ensure they stay together.
Make all the balls and set aside on a cookie sheet or large plate. You can spray your hands with cooking spray to help keep the balls from transferring all the peanut butter to your hands or just wet with water between each ball.
Once you have made all the balls scoop approximately 1/4 teaspoon of jelly and put it into the palm of your had. Roll one ball in the jelly to coat it and have the jelly get into the popcorn grooves. Set the ball back on the tray and continue doing that until you have coated all the popcorn balls.
Peanut Butter & Jelly Foie Gras
3 cups unsalted blanched almonds
3 tablespoons honey
2 tablespoons canola oil
2 tablespoons hazelnut oil
2 teaspoons fleur de sel or kosher salt
4 cups Concord black grapes
2 cups sugar
Juice of 1 lemon
Duck Foie Gras
8 slices/500 g grade A duck foie gras
4 slices brioche bread
Sea salt and freshly ground black pepper
For the almond butter:
Preheat the oven to 350 degrees F.
In a bowl, mix together the almonds, honey, canola oil and hazelnut oil.
Spread the almonds on a cookie sheet covered with parchment paper, sprinkle with salt and toast in the oven for approximately 10 minutes or until fragrant and lightly caramelized, watching them closely and stirring halfway through if necessary. Let cool for 1 minute. Cook's Note: Cool no longer than 1 minute, as the almonds will cool and harden, which makes getting them off the paper very difficult!
In a food processor, add 3/4 of the roasted almonds. Process on high speed for 5 minutes or until you have the desired consistency. Scrape down the sides with a rubber spatula and process again to the desired smoothness. Add a few drops of oil if it's too thick. Adjust the seasoning, to taste. With a knife, chop the remaining almonds and keep aside to use as a garnish.
For the grape jelly:
Rinse the grapes and put them in a big pot with the sugar and lemon juice. Bring the mixture to a boil over high heat, stirring often, then reduce the heat to medium and simmer for about 20 to 25 minutes or until it starts to thicken. Skim the surface regularly to ensure a clear jam.
Let it cool for 1 hour. Pour the mixture in a clean jar and reserve in the refrigerator. Grape jelly will keep for a week.
For the duck foie gras:
Season the foie gras with salt and pepper.
In a pan on medium heat, saute the foie gras 20 seconds on each side or just until golden brown. Remove from the pan and set aside in a warm place. Add the brioche bread to the pan to soak up the remaining juices and duck fat and lightly toast on each side, about 2 minutes in total.
When ready to plate, spread the almond butter on a slice of bread, cover with a slice of foie gras. Garnish with the grape jelly and the reserved crushed almonds.