Not Your Average Easter Eggs

Unless you’ve been living under a rock (or you know, aren’t an East Coast elitist food snob), you know that deviled eggs are trendy. But you couldn’t show up to Easter Brunch with just plain old deviled eggs, now could you?

No, you couldn’t. But never fear, chef Adam Carpenter of Jasper’s Corner Tap and Kitchen in San Francisco has three original recipes for deviled eggs: one that uses the season’s bounty (spring peas!), one that gets creative with a classic recipe, and one that is just right for ESers (bacon!)

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peanut butter and jelly cocktail

Finally: Peanut Butter and Jelly for Grown Ups

peanut butter and jelly cocktail

There are many people who believe peanut butter belongs on bread and bread only. As someone apt to eat peanut butter with a spoon (or a shovel) I couldn’t disagree more. And ever since I found out about hot peanut buttered rum, I’ve been angling for more ways to enjoy the taste of peanut butter with my booze.

So while we’re not generally big fans of all those pointless “day of” days here at Endless Simmer, I can’t resist celebrating “National Peanut Butter” day with this recipe sent over by Gianfranco of the Tippling Bros mixology team. Without using any actual Skippy, it  recreates the taste of a grade-school PB&J inside a martini glass.

Peanut Butter and Jelly Cocktail

Peanut syrup

1) Combine 2 parts water with 2 parts sugar in a pot

2) Bring sugar water to a boil

3) Add 1 part minced peanuts

4) Simmer for 10 minutes

5) Strain to remove peanut particles

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Sherry’s Sweet (and Not-so-Sweet) Secrets


Is there an alcohol with a less sexy rep than sherry?

I’m pretty sure that for most Americans, if sherry rings a bell at all, it reminds you of puking up some sickly-sweet stuff you nicked from your grandma’s liquor cabinet. Well it turns out there’s a cabal of Sherry producers in southern Spain who are ready to punch your grandma’s lights out for giving their beloved drink such a bad name…

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