I got an email over the weekend from a concerned reader. You needed a seasonal cocktail this weekend, and I simply forgot to post it. For shame.
So, although it’s a tad late, here’s a tasty treat for you and your over-21 friends. I ‘spose you can share the Peanut Butter and Jelly Bars with the kids, but I’m thinking you might want to keep them stashed away. Some things are just too good to share with the little guys.
Just because it’s Monday doesn’t mean you can’t end the day with a tasty drink. Here’s to you! Thanks for reading CMF!
The Sidewalker, recipe courtesy of Bon Appetit
Ingredients:
1 1/4 cups applejack (Apple Brandy)
1 1/4 cups (fresh if available) lemon juice
3/4 cup pure maple syrup (preferably Grade B)
6 tablespoons apple cider vinegar
4 cups chilled Hefeweizen beer
3/4 cup chilled club soda
8 lemon wedges
Preparation
Stir first 4 ingredients in a large pitcher. Add 1 cup ice. Cover and refrigerate until well chilled, about 2 hours.
Gently stir in beer and club soda. Fill 12-oz. highball glasses with ice. Divide cocktail among glasses. Garnish with lemon wedges and serve.
Peanut Butter and Jelly Bars, recipe courtesy of Everyday Food
1. Preheat oven to 375 degrees. Coat a 9in. square pan with cooking spray and line with parchment paper, leaving a 2 inch overhang on two sides. Spray parchment paper.
2. In a large bowl, whisk together 2 1/4 cups all purpose flour, 1 cup sugar, and 1/2 teaspoon salt. Work in 2 sticks of room temperature butter and mix until the dough resembles coarse meal with a few pea size pieces of butter remaining. Add 1 egg, lightly beaten, and 1 teaspoon vanilla extract; stir dough until it just comes together. Set aside 1 cup of dough and firmly press remaining dough into pan in an even layer. Using a spatula, spread one jar (12 oz) of jelly over the top.
3. Combine reserved dough, 3/4 c. roasted salted peanuts and 1/2 cup of peanut butter chips; crumble over jam layer. Bake until topping is deep golden brown, 45-50 minutes. Let cool completely in pan on wire rack. Run a sharp knife around edges, then, using parchment, lift cake from pan and cut into squares. Stores well in air tight container for up to 1 week.
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