July is National Ice Cream Month and July 15 is National Ice Cream Day

July is National Ice Cream Month and National Ice Cream Day is the 3^rd Sunday in July. This year it is July 15, 2018.

"I scream, you scream, we all scream for ice cream!" Shout it from the rooftops, because July 15 is National Ice Cream Day! National Ice Cream Day is observed each year on the 3rd Sunday in July and is a part of National Ice Cream Month. Although ice cream isn’t sold on The Virginia Marketplace, we have products that will add to your ice cream eating pleasure.

It is believed that ice cream was first introduced into the United States by Quaker colonists who brought their ice cream recipes with them.  Their ice cream was sold at shops in New York and other cities during the colonial era. in    Others say it was brought to the colonies from Europe and quickly became a favorite of the wealthy. It would remain in the hands of the elite until the 19th century when improvements in technology allowed ice cream to be mass produced. The rest, as they say, is history.

Some facts about ice cream:

·         Ben Franklin, George Washington and Thomas Jefferson enjoyed ice cream.

·         1813 -First Lady Dolley Madison served ice cream at the Inaugural Ball.

·         1832 – African American confectioner, Augustus Jackson, created multiple ice cream recipes as well as a superior technique to manufacture ice cream.

·         1843 – Philadelphian, Nancy Johnson, received the first U.S. patent for a small-scale hand-cranked ice cream freezer.

·         1920 – Harry Burt puts the first ice cream trucks on the streets.

The celebrations were originated by Joint Resolution 298, which was sponsored by Senator Walter Dee Huddleston of Kentucky on May 17, 1984. The resolution proclaimed the month of July 1984 as "National Ice Cream Month" and July 15, 1984, as "National Ice Cream Day". In 1984, President Ronald Reagan proclaimed July as National Ice Cream Month and established National Ice Cream Day as the third Sunday in the month of July.

Americans consume more ice cream than any other nation in the world. So HOW about trying something new and make an ice cream pie with peanut butter.

Peanut Butter Ice Cream Pie
Ingredients:

15 Oreo cookies (crushed)
½ cup butter (melted)

1 quart vanilla ice cream (softened- not melted)
1 cup The Peanut Shop of Williamsburg Chunky Peanut Butter

1 teaspoon vanilla

½ cup Virginia peanuts (crushed)

¼ cup chocolate syrup

Directions:

Combine Oreos and butter and mix well.

Press into piedish to form a crust going ¾ of the way up the sides.

Mix ice cream, peanut butter & vanilla until well blended and smooth.

Pour into crust
Freeze for a few hours (until frozen)

Sprinkle crushed peanuts on top and drizzle chocolate syrup right before serving.

June 12 is National Peanut Butter Cookie Day

June 12 is National Peanut Butter Cookie Day. Most people are familiar with peanut butter for use on sandwiches, while peanut butter cookies are yummy snacks that can be enjoyed any time but especially on Peanut Butter Cookie Day. The ancient Aztecs and Incas made a paste by mashing roasted peanuts, and that was the first known peanut butter. Peanut butter cookies have been popular since the early 1900s, and in 1913 the wife of the 28th US President, Woodrow Wilson, published a list of her cookie recipes including one for Peanut Cookies that used peanut butter. In 1916, George Washington Carver began promoting the peanut and its many uses. As part of the campaign, he published three peanut butter cookie recipes in a research bulletin entitled, “How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption.” Celebrate Peanut Butter Cookie Day by baking your own cookies using a traditional recipe – make sure to put traditional crisscross fork marks on top – then enjoy eating them with friends and family.

The first time that these fork marks were widely instructed to be placed on the cookie tops was in a recipe from a 1936 Pillsbury cookbook. There was no explanation given in the recipe as to why the fork hash marks were called for, but people made them anyways. Now, most people who bake these cookies put the hash marks on them out of pure tradition without knowing why they are even doing it. Maybe it’s because it’s simply more fun to make old fashioned peanut butter cookies! Probably the most common reason specified for the marks on the cookies is because it’s supposed to help them cook more evenly. When peanut butter is added to cookie dough it makes it denser, which in turn makes it harder to bake through. Putting the hash marks in the cookie dough balls actually flattens them for more even baking. When the cookies bake, they should come out soft with crispy edges where the hash marks have been formed. Most people agree that the best peanut butter cookies are the ones with a soft center and crispy edge. This cookie was thought to have been given fork marks to warn people who are sensitive to nuts what they are about to eat. Since the marks are such a unique cookie feature, it is a great reminder of the ingredients.

Why not make this yummy recipe?

Peanut Butter Blossom Cookies

3 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 cup The Peanut Shop of Williamsburg All Natural Creamy Peanut Butter
1 teaspoon vanilla
1 bag Hershey Kisses

Heat oven to 350 degrees.

Beat eggs. Add white and brown sugar. Sift dry ingredients and stir in. Add shortening, peanut butter and vanilla.

Roll into balls the size of walnuts and put on greased cookie sheet. Bake 8-10 minutes until edges are golden brown.

Remove from oven and immediately press one Hershey Kiss in the center of each cookie and remove cookies from baking sheet to cooling rack.

Strawberry Corn Cakes for National Strawberry Month

May is National Strawberry Month. "Spring-up" some corn muffins with fresh strawberries and of course, Graves Mountain Strawberry Preserves. This recipe is from The Food Network Kitchen:

Strawberry Corn Cakes

     Strawberry Corn Cakes

     Ingredients

·                     Cooking spray, for the pan

        8.5-ounce package corn muffin mix

            1/4 cup all-purpose flour

            2 teaspoons finely grated lemon zest

       1 teaspoon vanilla extract

       1 cup chopped strawberries

       2 tablespoons strawberry preserves

       3/4 cup heavy cream

           2 tablespoons confectioners' sugar

      Preheat the oven to 375 degrees F. Lightly coat a 6-cup muffin pan with cooking spray. Prepare the corn muffin batter as the label directs, then stir in the flour, lemon zest and vanilla. Divide the batter evenly among the muffin cups. Bake until the edges are set and the centers are soft but not wet, 10 to 12 minutes. Meanwhile, toss the strawberries and strawberry preserves in a bowl and set aside. Remove the corn cakes from the oven. Gently press the back of a teaspoon into the center of each to make an indentation about one-third of the way into the cake. Spoon about 2 teaspoons of the strawberry mixture into each indentation, pressing to tightly fill. (Reserve the remaining berry mixture for topping.) Return the cakes to the oven and continue baking until just golden, about 5 more minutes. Let the cakes cool in the pan on a rack, 5 minutes, then remove from the pan and let cool 10 more minutes. Meanwhile, beat the cream and confectioners' sugar with a mixer until soft peaks form. Top the cakes with the remaining berry mixture and serve with the whipped cream. 

1

Directions

Preheat the oven to 375 degrees F. Lightly coat a 6-cup muffin pan with cooking spray. Prepare the corn muffin batter as the label directs, then stir in the flour, lemon zest and vanilla. Divide the batter evenly among the muffin cups. Bake until the edges are set and the centers are soft but not wet, 10 to 12 minutes. Meanwhile, toss the strawberries and strawberry preserves in a bowl and set aside. Remove the corn cakes from the oven. Gently press the back of a teaspoon into the center of each to make an indentation about one-third of the way into the cake. Spoon about 2 teaspoons of the strawberry mixture into each indentation, pressing to tightly fill. (Reserve the remaining berry mixture for topping.) Return the cakes to the oven and continue baking until just golden, about 5 more minutes. Let the cakes cool in the pan on a rack, 5 minutes, then remove from the pan and let cool 10 more minutes. Meanwhile, beat the cream and confectioners' sugar with a mixer until soft peaks form. Top the cakes with the remaining berry mixture and serve with the whipped cream. 

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April 2 is National Peanut and Jelly Day

The Peanut Shop of Williamsburg
 Crunchy Peanut Butter

April 2 was National Peanut Butter and Jelly Day. It’s always time to celebrate by eating both, but it doesn’t always have to be in the usual sandwich way. Here’s a way to enjoy both in a mouthwatering Peanut Butter Puffs. It’s quick and easy to make. If you love peanut butter, you will go crazy for them!!! 

PEANUT BUTTER PUFFS

PREP TIME:15 MINUTE(S)

COOK TIME:15 MINUTE(S)

YIELD:18 PUFFS

INGREDIENTS

·         Crisco® Original No-Stick Cooking Spray

Graves Mountain Strawberry Preserves

·         2 cups All Purpose Flour

·         2 1/2 teaspoons baking powder

·         1/2 cup sugar

·         1/2 teaspoon salt

·         1/2 cup The Peanut Shop of Williamsburg Crunchy Peanut Butter

·         2 tablespoons butter

·         1 cup milk

·         2 large eggs, beaten

·         1/2 cup Graves Mountain Strawberry Preserves

·         1/2 cup finely chopped peanuts

DIRECTIONS

1.      HEAT oven to 400ºF. Spray a muffin pan with no-stick cooking spray. Stir together flour, sugar, baking powder and salt.

2.      CUT in peanut butter and butter until mixture resembles coarse crumbs. Add milk and eggs all at once, stirring just until moistened. Fill prepared muffin cups 2/3 full.

3.      BAKE 15 to 17 minutes. While puffs are baking, melt preserves in a small saucepan over medium heat. Remove puffs from oven. Immediately brush tops with melted preserves; dip in peanuts. Serve hot.

March is National Peanut Month.

March is National Peanut Month. How did National Peanut Month get started? According to the National Day Calendar website, March celebrates one of America’s favorite snack foods…Peanuts! National Peanut Month had its beginnings as National Peanut Week in 1941, but later morphed into a month-long celebration in 1974. Whether it is the smell of their roasted goodness, the grinding of their essence into peanut butter or just being used to make healthier cooking oil, peanuts have found their way into many of the food items we consume regularly.

Peanut cultivation and popularity in American food culture can be attributed to Dr. George Washington Carver, nicknamed “The Father of the Peanut” for his tireless devotion to this versatile legume. In fact, in 1925, Carver published a bulletin called, “How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption.”

Peanuts are actually not nuts, but legumes. Peanuts are a very valuable source of protein, niacin, folate and phytosterols, more than any nut. They also contain over 30 essential nutrients and phytonutrients. Peanuts are naturally cholesterol-free and rumor has it that there is enough mental stimulation in one peanut to give a person 30 minutes of serious thinking! Need a brain recharge, eat a peanut.

At The Virginia Marketplace, Virginia peanuts are sold and highlighted in many of our gift baskets and boxes. Virginia peanuts are the largest of all the peanuts. Our Virginia peanuts are blistered, Blistered peanuts are big on crunch! First boiled in water, then roasted while still wet which causes a blister to form on the peanut, giving them their unique flavor and texture. These are crispy and awesome.

National Strawberry Day is February 27th

February 27th is the day we pay homage to one of the most popular fruits in the world. National Strawberry Day says that the growing season is just around the corner!  Strawberries are the first fruits to ripen every year, so they are often called the “taste of spring.” The bright red juicy berries are both delicious and incredibly good for you. Each bite is packed with vitamins, antioxidants and fiber.

Graves Mountain Strawberry Preserves

People have been enjoying strawberries and their health benefits for centuries. In fact, the Ancient Romans believed that strawberries could cure fevers, fainting, inflammation, and several other ailments. They also used the berries for teeth whitening. A gift from Chile in the 1700s, garden strawberry plants made their way to North America in the 1750s.
To celebrate National Strawberry Day, enjoy some Graves Mountain Strawberry Preserves on toast, croissants, French toast, pancakes, waffles, ice cream or have a PB&J sandwich with The Peanut Shop of Williamsburg All Natural Peanut Butter. Enjoy!

SuperBowl Party Recipe - Grilled Peanut Butter and Jelly Chicken Wings

A recipe from Jess Pryles’s website for your SuperBowl Party is sure to be different from anything anyone’s ever had before: Grilled Peanut Butter and Jelly Chicken Wings because as it says on her website: “Sometimes you get an idea that's crazy, but just crazy enough to work...these peanut butter and jelly wings are exactly that…. …. although they sound like a gimmick, they make a lot of food sense. We already know peanut butter can actually work with chicken, because of dishes like Indonesian satay. Personally, I’ve long been using some kind of jam or jelly in my marinade too because the sugar helps the wings caramelize…. When you combine them together, something awesome happens. First, the peanut butter thickens the marinade to a viscosity that allows more mixture to cling to the actual wings. More marinade on the wings = more flavor. It also takes the edge off the extreme sweetness of the jelly, so you get a more complex and balanced profile... they are a real complement to one another, and create a delicious and unique finished product. Plus, the jelly means you’ll get awesome color on the finished product. Because nothing says ‘sad’ like a grilled protein without char marks! I like to garnish them with some extra crushed peanuts for texture, and because more salty goodness is always welcome on my plate.”

Ingredients

o         2 pound chicken wings, separated into wingettes and drumettes

o         4 tablespoons Graves Mountain Strawberry Preserves

o         2 tablespoons The Peanut Shop of Williamsburg All Natural Peanut Butter

o        1 teaspoon sambal (Asian chili and garlic paste that is available from most grocery stores.)

o        2 tablespoons Worcestershire sauce

o        2 tablespoons brown sugar

o        2 teaspoons paprika

o        1/4 cup salted roasted peanuts

o        2-3 shallots, chopped

o        Salt to taste

Preparation

1. Place the chicken into a large zip-top bag, and season well with salt.

2. In a bowl, add the jelly/jam and peanut butter. Add in the sambal, Worcestershire, brown sugar and paprika. Mix thoroughly. Pour the mixture into the bag, making sure that the chicken is well coated. Place the bag in the fridge, allowing the chicken to marinade for at least 2 hours, or preferably overnight.

3. Heat a gas or charcoal grill to medium heat. Ambient temperature of the grill should be at between 350 to 400 F.

4. Place the chicken on the grill, turning every 2 to 3 minutes. This should allow color to develop without burning before the chicken is cooked all the way through. Continue to turn until the pieces are nicely brown with charred areas. Remove from the grill and place on a tray to cool slightly.

5. Place the peanuts in a zip-top bag, and gently crush them using a rolling pin or meat tenderizer (or similar). It helps to put a towel under the bag so it's a little less noisy, and it doesn't slide.

6. Arrange the wings on a serving platter. Sprinkle the crushed peanuts and chopped shallots over the wings, and serve immediately. You may want to keep a few wet naps on hand!