RECIPE: PB&J Cocktail with Grilled Mac & Cheese Sandwiches
For this month’s vegetarian supper club in Eugene, we were the hosts and the theme was PAIRINGS. I wanted to make something that was a kids’ staple food item, but with an adult twist. So, I went for…
Peanut Butter & Jelly Cocktail
- 750 mL vodka, unflavored (don’t go cheap, but don’t go all out… a $10-15 bottle is fine)
- 1 cup of peanuts, unsalted
- up to 375 mL raspberry liqueur (Chambord, etc)
- air-tight jar
Steps: super easy
- Add peanuts and vodka in an air-tight jar. Place in cool, dark place for 1-2 weeks.
- Strain vodka (remove peanuts). You’ll end up with slightly less than 750mL. I did about a bottle and a half (1.125 mL / 4.75 cups) and my yield was almost exactly 4 cups of finished vodka (~85%). Sidenote: don’t eat the spent peanuts… they’re icky…
- The Cocktail: 2 parts peanut vodka, 1 part raspberry liqueur. Serve chilled or on the rocks. Since it’s all booze… a small pour is usually enough.
Variation: use other jelly-type flavors (grape, strawberry, peach), chocolate liqueur, bailey’s, or make a peanut white russian…
I paired it with…
Grilled Mac & Cheese Sandwiches
makes 4 large sandwiches
- 1-2 cups dried pasta (macaroni, rotini, etc)
- boiling water
- 1 Tbl butter (or vegan substitute)
- 1/4 cup almond milk (soy, rice or cow milk also fine)
- 2 cups grated cheese (mix it up, be creative with flavors)
you could also try vegan cheese… not sure on meltability
- 8 slices of bread, buttered on one side
- Cook pasta in boiling water until tender (time depends on the pasta). Drain water.
- Add butter, milk, and cheese. Stir until pasta is equally covered in cheesiness.
- Butter side down, add bread to grill or pan. Add about 1/4 to 1/2 cup of cheesy pasta. Add second piece of bread, butter side up.
- Once one side is lightly browned, flip the sandwich… or use a George Foreman grill, panini press or something easy like that. I mean, come on, it’s making a grilled cheese… I shouldn’t need to explain.
- Cut and serve!
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