Grown Up Pbjs Recipes

GROWN-UP PB&J'S

Steps:

• Spread nut or seed butter on one slice of bread. Spread mascarpone, marmalade, or jam on another slice. Top with remaining ingredients; sandwich together to serve.

PBANDJ'S

Steps:

• Break graham crackers into squares. Spread half of the squares with peanut butter and the other half with raspberry jam. Sandwich with black raspberry ice cream.

GROWN-UP PB & J SANDWICH

Steps:

• Heat panini press.
• Spread butter on 1 side of bread slices. Turn over. Spread peanut butter on other side of 1 slice of bread and jam on other slice of bread.
• Top 1 slice of bread with strawberries and peanuts. Top with other slice of bread, buttered sides facing out.
• Cook on panini press as directed by the manufacturer

"PBJ'S"

Steps:

• 1. Lay the slices of bread on a breadboard. Spread the foie gras mousse on four of the slices. Sprinkle with coarse sea salt. Spread the jam on the other 4 slices of bread. Join the jam slices with the foie gras slices to make 4 sandwiches.
• 2. Using a bread knife, cut off the crusts with gentle sawing motions, then cut the sandwiches diagonally into quarters, so you end up with triangles. Stack on a serving platter and march them out to the party.

EGGS BENEDICT

Steps:

• Make the Hollandaise: Whisk egg yolks, lemon juice, 1 tablespoon of water, Worcestershire sauce, and white pepper in the top of a double boiler over simmering water. Add melted butter, 1 or 2 tablespoons at a time, while whisking yolks constantly. If Hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all of the butter is incorporated. Whisk in salt, then remove from heat. Place a lid on the pan to keep sauce warm.
• Make the eggs Benedict: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, pour in vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until whites are firm and yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brown bacon in a medium skillet over medium-high heat.
• Toast English muffins on a baking sheet under the preheated broiler.
• Spread toasted muffins with softened butter and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with Hollandaise sauce. Sprinkle with chopped chives and serve immediately.