Recipes with Peanut Butter from Chef Josh Feathers

Peanut Soup
Yield: 20 servings

Ingredients:

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

Method:
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

Ingredients:

• 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

Method:
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

Ingredients:

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

Method:
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.