Double Peanut Breakfast Bars

Cinnamon Raisin Peanut Bread

Ingredients: Poolish Fresh yeast large pinch 2 lb 9 oz. Water. 2 lb. 9 oz. Whole wheat flour 2 lb. All-purpose flour ¾ oz. Fresh yeast 1 lb. 6 oz. Oats 1 lb. 14 oz. Water 3.5 oz Safflower oil. 2 oz. Salt 6 oz. Honey 3 oz. Cinnamon 1 lb. 8 oz. Raisins 1 lb. 12 oz. Peanuts, chopped

Preparation: 1. Poolish: Combine the yeast with the water. Whisk in the flour. Allow to ferment for 12 hours at room temperature. 2. Raisins: Soak the raisins in warm water for 20 to 30 minutes. Drain well. 3. Dough: Add the water, yeast, poolish, honey, cinnamon and safflower oil to a Hobart mixing bowl. Add the oats and the all purpose flour. Lastly, add the flour. Mix for 6 minutes on speed 1 and 3 minutes on speed 2. Add the softened raisins and chopped peanuts on speed 1 and mix until combined. 4. Fermentation: Allow the dough to rise covered for 45 minutes to an hour at room temperature. Fold the dough gently and allow to ferment for another 45 minutes. 5. Shaping: Shape the dough into 1 pound, 8 ounce loaves. 6. Proofing: Proof seam side up in a basket or couche. 7. Bake at 430°F in a deck oven with steam. Rotate and vent.

Peanut Beer Batter Chicken Strips with Coriander-Maple Peanut Sauce

Ingredients: Peanut Beer Batter Chicken Strips: 1 large egg 3/4 cup beer (English ale or oatmeal stout) 1 ½ cups peanut flour 1 teaspoon baking soda 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup finely chopped peanuts 24 ounces boneless, skinless chicken breast strips 3 cups peanut oil Coriander-Maple Peanut Sauce: 1/2 cup cilantro leaves 1/3 cup unsalted peanuts 2 tablespoons chili paste 2 garlic cloves 1 teaspoon salt 1/2 cup rice vinegar 1/4 cup hot water 1/4 cup maple syrup Preparation: Prepare the Cilantro-Maple Peanut Sauce, combining the cilantro and peanuts in the work bowl of a food processor. Pulse 4 to 5 times to crush peanuts and combine ingredients. Add the remaining ingredients and puree until well combined. Transfer a serving bowl. Set aside. Prepare the Peanut Beer Batter Chicken Strips, in a large bowl, lightly beat the egg; whisk in the beer, then 1 cup of the peanut flour, baking soda and salt. Fold in chopped peanuts Cover and let stand for half hour before using. Heat oil in a large skillet (cast-iron works great) over medium-high heat to 360 degrees F. Dredge the chicken strips in the remaining peanut flour, then dip into the batter; let excess drip off. Place the chicken strips in the heated oil. After about 1 minute, turn the strips. Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes. Transfer to a paper towel lined tray. Pat more towels on top to absorb excess oil. Season with salt and serve with the Cilantro-Maple Peanut Sauce. Sauteed Turkey Breast Cutlets with Peanut Butter Sauce Ingredients: For marinade: 4 boneless, skinless turkey breast cutlets 1/4 cup peanut oil 1/2 cup sweet sherry 1 teaspoon dried thyme 2 bay leaves 2 cloves garlic, thinly sliced 1 large onion, halved lengthwise and thickly sliced For Turkey: 2 tablespoons peanut oil 11/2 cups chicken stock (divided) 11/2 teaspoons curry powder 1/4 cup peanut butter Salt and pepper to taste Garnish with chopped scallions and dry-roasted peanuts Preparation: Rinse turkey cutlets and pat dry. In a large bowl, combine the peanut oil, sherry, thyme, bay leaves, garlic and onions. Add turkey cutlets, toss well and refrigerate at least two hours or overnight. Remove the turkey from the marinade and pat dry with a paper towel. Discard liquid and bay leaves, reserving garlic and onions. Heat the oil in a large, heavy 10-12” skillet over medium-high heat. Saute the turkey breast about 2 minutes per side. Be careful not to over cook. Remove to a platter and keep warm. Stir reserved garlic and onions into the skillet and sauté until soft. Add turkey cutlets, one cup of the chicken stock and the curry powder. Reduce heat and simmer until turkey is tender. Whisk together the remaining chicken stock and peanut butter and stir slowly into the skillet. Cook until the sauce thickens. Remove from heat, salt and pepper to taste. Garnish with chopped scallions and dry-roasted peanuts.   Nutritional Information: Nutrition per serving (1/4 of total): 377 calories, 14g protein, 30g total fat (5saturated fat), 9g carb., 2g fiber, 17mg cholesterol, 391mg sodium. Daily Value: 5.5% folate, 11% iron, 4% calcium, 1% vitamin A, 5% vitamin C.