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
…

750mL batch

Ingredients:

• 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

1. Add peanuts and vodka in an air-tight jar.  Place in cool, dark place for 1-2 weeks.
2. 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…
3. 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…

Update 4/10/12: About 16 months later, there’s now an actual PB&J vodka.  I beat ’em to it, though… More info here at Van Gogh Vodka (and web coverage here & here).

I paired it with…

Grilled Mac & Cheese Sandwiches
…

makes 4 large sandwiches

Ingredients:

• 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

Steps:

1. Cook pasta in boiling water until tender (time depends on the pasta). Drain water.
2. Add butter, milk, and cheese.  Stir until pasta is equally covered in cheesiness.
3. 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.
4. 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.
5. Cut and serve!

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: Ghost of a Saber Tooth Tiger – Acoustic Sessions