Peanut Recipes to Add to Your Menus

March is National Peanut Month, and to celebrate, we've lined up a collection of food and beverage recipes featuring this versatile ingredient.

*Be sure to ask your guests about any peanut allergies before serving any of the below.

Peanut Empanadas with Peanut Sauce

Ingredients:

Empanadas

1 medium sweet potato

2 tablespoons peanut butter

¼ cup chopped peanuts

1 tablespoon tomato paste

Juice of ½ lime

½ teaspoon smoked paprika

½ teaspoon cumin

¼ teaspoon red pepper flakes

½ teaspoon salt

1 tablespoon finely chopped green onion

2 tablespoons chopped cilantro (optional)

2 refrigerated pie crusts (or 2 frozen that have been thawed)

All-purpose flour, as needed

1 egg

Peanut Sauce

1 clove garlic, finely minced

½ cup peanut butter

Water

¼ teaspoon red pepper flakes (or more to taste)

Juice of 1 ½ limes

1 teaspoon tomato paste

½ teaspoon salt

Directions:

Preheat the oven to 400 degrees. Meanwhile, scrub the sweet potato and pierce several times with a fork, then microwave until cooked through. Scoop the flesh of the sweet potato into a bowl and discard the skin. Mash well and then add all other ingredients, except the dough and egg, mixing well. Lightly beat the egg in a small bowl. Dust a counter or pastry mat with flour, then roll the dough out (one at a time) until very thin. Cut out 4” circles using a biscuit or cookie cutter. Fill each dough round with 2 teaspoons of filling. Using a pastry brush, lightly moisten ½ of the edge of the empanada and fold in half. Use a fork to crimp the edges closed. Repeat until all 20 are done. Place on a sheet pan that has been lined with a silicone baking mat or parchment paper. Brush each empanada lightly with egg and bake for about 15 minutes or until golden brown. 

While the empanadas cook, make the sauce by mixing all ingredients together in a bowl. Add warm water until the sauce is the consistency you prefer. Serve the empanadas warm with the sauce.

 

Frappe Queen

Ingredients:

2 oz. Plantation Original Dark Rum

1/2 oz. Amaro di Angostura

2 oz. The Perfect Purée Banana Puree, thawed

2 tbsp. peanut butter

1/2 oz. instant coffee crystals

Banana slice (garnish)

 

Directions:

Blend all ingredients with 6-8 oz. of ice and serve. Optionally, garnish with a banana slice.

 

Nuts 4 Nuts

Ingredients:

1 ½ oz Nuts4Nuts washed Iichiko Saiten

½ oz Myris Nutmeg Liqueur

½ oz Carpano Antica Formula

½ oz China-China

Directions:

Add all ingredients to a chilled double rocks glass, slowly lower two-inch rock into glass, and stir to proper dilution. Garnish with a lime twist & grated roasted nut.

 

Peanut Butter & Jealous

Ingredients:  

1.5 oz. Skrewball Peanut Butter Whiskey  

¾ oz. Raspberry Liqueur 

1 oz. Half & Half  

Directions:

Shake ingredients vigorously, double strain and pour into a coupe. Garnish with fresh raspberries. 

 

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