Blackberry Farm

Friends of the Farm

Recipes with Peanut Butter from Chef Josh Feathers

Peanut Soup

Yield:  20 servings

½ cup shallots, chopped
2 cups celery, small diced
4 ounces butter
¼ cup all-purpose flour
1 ½ cups BBF peanut butter
¼ cup chopped red-skinned peanuts
3 quarts chicken stock
1 quart  heavy cream

Sauté shallots and celery in butter.  Add flour.  Cook roux until flour has been cooked out, about 5 minutes.  Add peanut butter and peanuts and cook until the butter has melted and is incorporated into the roux.  Add chicken stock and simmer for ½ hour. Remove soup from the heat and puree.  Strain the soup through a fine-mesh strainer.  

Whisk in cream and serve hot.  Garnish with red spiced peanuts and chopped chives.  

Red Spiced Peanuts

Yield:  2 cups

2 ounces butter
¼ cup granulated white sugar
¼ cup brown sugar
1/8 teaspoon cayenne pepper powder
¼ cup water
½ teaspoon salt
2 cups unsalted red skinned peanuts

Melt butter in sauté pan; add both sugars and cayenne to butter.  Cook until sugars dissolve.  Whisk in water.  Add peanuts and toss to coat evenly.  

Remove peanuts to a greased cooling rack to cool, making sure that as much of the syrup as possible is allowed to drain off.  Cool and store in an airtight container. 

Peanut Bourbon Sauce

2 cup peanut butter
1 cup bourbon
1 tablespoon peanut oil
1 teaspoon curry powder or paste
1 tablespoon sugar
2 cup (one 14-ounce can) coconut milk
¼ cup soy sauce
1 tablespoon lime juice
1 teaspoon Dijon Mustard

Place peanuts in a food processor until crushed. Be careful not to puree them.
Place the peanut oil in a medium saucepan over medium heat; add the curry paste and whisk for 30 seconds. Whisk in the sugar and coconut milk and cook over medium-low heat, whisking, until smooth and thick, about 5 minutes. Do not boil. Add the crushed peanuts. Add the soy sauce, lime juice and whisk in wasabi powder. Taste and add more sugar, soy, or lime if necessary. Cool sauce.