Earlier this fall, Jenn received an email from a Kraft Canada representative. They were planning to conduct a cross-Canada Kraft Peanut Butter Truck tour, serving peanut-buttery goodness across the land. And they wanted to give foodiePrints a sneak peek! Unfortunately, with Don’s severe peanut allergy, Jenn thought this would have to be an opportunity missed. But wait! Abby to the rescue! I begrudgingly accepted Jenn’s offer to have the PB crayons sent to my apartment, a safe 450 km away from anaphylactic doom.
After some back and forth emails (and one very understanding rep who stood outside for 20 minutes because I’d gotten held up at work), the items were delivered. Two very nicely wrapped packages, with 6 yummy-looking dishes. And, as a man that consumes peanut butter multiple times a day, my boy Pete was kind enough to lend me his expertise.
A quick glance at the menu showed that these recipes were designed to be easily replicated at home, requiring no more than a handful of ingredients.
We started off with the Thai peanut dip, which came with some baby carrots. The dip was quite good, though a little thick for the carrot to pick up.
Next was a Peanut Butter Belgian Waffle, or “Fluffernutter”. Peanut butter and marshmallow topping were sandwiched between what looked like two frozen toaster waffles.
While still yummy, I think this dish suffered from the prolonged wait from preparation to consumption. The peanut butter-marshmallow combination was terrific, but unfortunately the waffles had gone soggy.
Then we had the “Bike Ride Masterpiece”, essentially peanut butter, jam, chocolate chips and a banana wrapped in a tortilla.
Unfortunately, the jam was lost in the mix, as we could barely taste its presence, but I think the dish would’ve been fine without it. Peanut butter and banana is such a classic combination that it doesn’t need jam. Because i’m not a big fan of raw chocolate chips, I would’ve preferred some sort of spread, like Nutella, instead. However, Pete loved the chocolate chips, so I think either way, this dish may start making appearances at breakfast time.
Continuing on, we come to PB & Pretzels, a snack-sized sandwich of two chocolate-dipped pretzels with, surprise, peanut butter in between.
This was a really delicious snack, small and easy to pick up. The mixture of sweet and salty is always a hit with us!
Next up, peanut butter s’mores.
This may become a new campfire favourite, especially since, again, it’s the type of dish that’s better warm (melty chocolate, marshmallow and peanut butter oozing between two Graham crackers. I dare you to not salivate at that).
Finally, we come to the Chips Ahoy PB&J Sandwich. This dessert packs one heckuva wallop, loaded with enough sugariness to keep you buzzed for weeks.
Again, the jam somewhat disappeared in the dish, but, let’s face it, you’re here for the chocolate and peanut butter. It was definitely a satisfying end to the tasting menu!
Overall, we really enjoyed the dishes. I was a little disappointed that so many of the dishes were variations of “peanut butter sandwiched between other things”. I was hoping to see things that incorporated the peanut butter. But given the focus of the menu seemed to be no-cook, quick and easy, I may have been hoping for too much to see an African soup or even just a peanut butter cookie.
Peanut Satay Ribs
Oh, and since this is a food blog, here is a peanut satay ribs recipe, adapted from allrecipes.com
What You’ll Need:
- 1 rack pork ribs
- 1 can (10 oz) coconut milk
- ½ cup crunchy peanut butter
- ½ small onion, grated
- 1 tbsp dark soy sauce
- 2 tsp brown sugar
- ½ tsp red pepper flakes
Now, first and foremost, this is not a standard slow barbequed ribs recipe. I don’t have a barbeque. I learned how to make ribs from the guy at the Loblaws across the street. So keep that in mind.
- Preheat the oven to 375F
- Put a large pot of water on boil. If it’s a big rack of ribs, cut it into portions that can fit into your pot (in my case, in half). Once the water is boiling, put your ribs in for 20 minutes.
- In the meantime, you can make the sauce. Combine the coconut milk, peanut butter, onion, soy sauce, brown sugar and red pepper flakes in a small saucepan. Heat to boiling, stirring frequently. Remove from heat and keep warm. (Side note: I screwed this part up. I didn’t have onions or red pepper flakes, and accidentally put 2 tbsp instead of 2 tsp of brown sugar, but it turned out OK, if a little sweeter)
- Remove the ribs from the boiling water, and drain. Place on a baking sheet, concave side up, and brush with the peanut satay sauce. Bake for 40 minutes, flipping every 10 minutes to sauce up the opposite side.
That’s it! I made it with pad thai noodles and broccoli.