Matzo “toffee”: white chocolate with pistachios and dark chocolate with almonds. Photo courtesy MysteryLoversKitchen.com.

There are approximately six million Jews in America, of whom an estimated 70% celebrate the holiday. Jewish law forbids the consumption of fermented grain products and related foods. For the eight days of Passover, there are no bread products except matzo and potato bread, no pasta, no beer, no year-round favorite treats.

 
We recommend making more than one batch: one for the home, one for a seder gift, one to treat friends and co-workers who have never tasted this addictive confection—which of course, can be made year-round.
*Variously spelled matzo, matza, matzoh or matzah.
  

But over the years they’ve tasted worse and worse to us—artificial flavor, and more texture than flavor at that! Perhaps it’s the carnauba wax. The mass production has taken away their good looks, as well. Sorry Peeps, but you look too roughly stamped out of factory molds.

The “Sugar Mommas,” authors of Sugar, Sugar: Every Recipe Has a Story, offer their own recipe for prettier, tastier homemade Peeps. Pull out the Easter cookie cutters and start mixing. The recipe must sit overnight, so don’t wait until Easter Sunday.

Peeps® are a registered trademark of Just Born, a candy manufacturer in Bethlehem, Pennsylvania. The original Peeps were yellow chicks; but the popularity of the marshmallow candies led to other flavors and shapes for every season, including jack-o-lanterns, snowmen and Valentine hearts.

HOMEMADE MARSHMALLOW PEEPS RECIPE

Ingredients

1. Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray. Sprinkle gelatin over a small bowl filled with 1/2 cup cold water; let stand to soften.

2. In a heavy bottomed saucepan, mix together sugar, corn syrup, hot water and salt. Place over medium heat and cook, stirring, until sugar has dissolved. Continue cooking, without stirring, until mixture reaches the soft-ball stage, about 240°F on a candy thermometer. Remove from heat and gently stir in gelatin mixture; set aside.

3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until stiff peaks form. With the mixer running, slowly add sugar/gelatin mixture. Add vanilla and continue beating for 10 minutes until the mixture looks like marshmallow.

4. Transfer marshmallow mixture to prepared baking dish and spread evenly.

5. Generously sprinkle 1-3 different colors of sugar crystals across the baking dish horizontally, covering any exposed marshmallow.

6. Spray a piece of parchment paper with nonstick cooking spray and cover marshmallow. Let stand overnight.

7. Remove parchment paper and invert marshmallow onto work surface.

8. Generously sprinkle 1-3 different colors of sugar crystals across the marshmallow horizontally covering any exposed marshmallow. Try to match colors on the other side of the Peep (although it’s fine to have mismatched sides).

9. Use cookie cutters to cut marshmallows into various Easter themed shapes. Spray the cookie cutters with nonstick spray so the marshmallow releases easily. Wash the cookie cutters between colors.

10. Transfer marshmallows to a baking sheet lined with parchment paper; set aside. Repeat process until all the marshmallow is cut into shapes. Use a skewer dipped in chocolate to make eyes, or use chocolate candies such as Valrhona Perles Craquantes for a more dramatic effect. Use marshmallow creme as “glue” to attach candies to your Peeps.

11. Store in an airtight container for up to 3 days.
 
Find more Sugar Mommas recipes at SugarSugarRecipes.com.

This mini spray bottle is a good size to fill
with spirits. It’s available online. Photo
courtesy Tolco.

Last week we published a ham crust recipe in which Alton Brown demonstrated one of the secret ingredients: spraying the crust with Bourbon! We asked our consulting chef, Johnny Gnall, to consider how the spray-on booze technique can enhance other recipes. His report follows. If you have questions or suggestions for tips, email Chef Johnny.

Alton Brown has pointed out that a spray bottle is a terrific way to apply Bourbon when roasting and glazing a ham.

OVERALL CONCEPT

1. MIST. Make sure your bottle has a setting for mist before you get started. Otherwise, you’ll end up shooting a concentrated stream of alcohol, which is the opposite of what you’re going for.

2. DISTANCE. Hold the bottle at least 12 inches from the food to get an even spread.

3. SPRAY LIGHTLY. Avoid over-saturation. Nobody wants their food drunker than they are.
GET READY TO SPRAY YOUR FAVORITE SPIRIT ON…THE SAVORY GROUP

CLAM CHOWDER. One of the first dishes I learned in culinary school was clam chowder, and I quickly found out that a key to making my chowder exceptional was figuring out the right amount of dry sherry (you want just a hint of the flavor but you want it in the background, not overpowering your palate up front). A fun way to bring this flavor to chowder or other soups is to make homemade croutons and spritz them with a touch of sherry; then float them in the soup immediately prior to serving. The sherry’s flavor should be subtle, and the crispy chunks of bread are a fun vehicle by which to present it. Moreover, its aroma will waft to your nose along with the chowder, creating a lovely and intoxicating (no pun intended) bouquet.

GRILLED FOODS. Grilling and spirits have been pals for quite some time. Standing around a summertime barbecue, grilling meats and enjoying the company of friends, almost demands a glass of something spirited in your hand. Moreover, many of the sauces and marinades on those meats use the same spirit, wine or beer as an ingredient. So why not up the ante just a bit more? A few spritzes of a dark liquor, such as rum or whiskey, can add punch and flavor to your favorite grilled meat. Just make sure to use caution when spraying alcohol around an open flame. Maintain a safe distance and don’t go overboard, or your meat may go from “grilled” to “on fire” to charred and inedible.

MEATS. Alton already showed us what a spray of Bourbon can do to a ham, but don’t stop there! Roasted meats are great with a variety of spirits. You can glaze lamb chops with Cognac, or a pot roast with Cabernet Sauvignon. Just make sure you take the meat out of the oven before you spray it. This will allow you to spay an even coating all around the meat, as well as keep your oven clean.

SEAFOOD. Most shellfish take nicely to getting a little boozy, no matter what kind of cuisine you’re working with. Even a few tiny spritzes right before serving can work well; but remember to be extra careful about over saturation, particularly with the delicate flavors of certain shellfish. If you’re serving lobster out of the shell, you can hit it with a mist of Champagne, a pairing seemingly perfect for celebrating. (EDITOR’S NOTE: We love sherry with shellfish.) Or try shrimp with a spritz or two of Tequila or mezcal and a fresh pico de gallo. Mezcal has smoky notes, so it works particularly well if you plan on grilling the seafood.

BISCOTTI. Biscotti and coffee are a just-about-perfect combination. But a good liqueur can make anything just a little more perfect, right? While Italians traditionally have a glass of Sambucca with their coffee and anisette biscotti, instead of drinking the liqueur you can spritz your biscotti with it. If the biscotti have hazelnuts, use Frangelico; if they have almonds, try Amaretto, and so forth. Take a nibble of the biscotto and then sip your coffee. Try not to smile too much.

CAKES. Cakes and spirits have one big thing in common: celebrations! Add more hip-hip to the hooray of your cake in one (or both) of two ways.

CANDIED FRUITS. Creating confections at home is fun. Make candied fruits or candied nuts using simple syrup or this recipe. Or make chocolate-dipped treats (recipe). Then, make them even more delectable with a spritz of your favorite spirits. With candied items you may want to go with a liqueur (Grand Marnier is a great choice). For gin lovers, the juniper notes work nicely with many fruits.

FRESH FRUITS. A spritz of your favorite cocktail spirit enlivens fresh fruit. Use your boozy fruit to decorate a parfait, as a cocktail garnish, or just snack away. Try white rum with pineapple, Grand Marnier with strawberries, and brandy with cherries.

ICE CREAM. This one may seem extra naughty, but the next time you’re going for that guilty pleasure scoop of vanilla ice cream before bed, hit it with a spritz of Bourbon or Scotch. Better yet, keep a few whole vanilla pods in a pint of your favorite Bourbon for about a month, then use that in your spray bottle. You’ll do more than scream for this ice cream!

KETTLE CORN. For a killer late-night snack, spray kettle corn with a complementary liqueur, be it Cognac, Kahlua or other favorite. Remember, however, that different brands of kettle corn can have different flavor profiles. Be sparing and careful when trying one for the first time. If you need help figuring out the right match, eat a piece of the kettle corn and then taste a drop of the liqueur in question; you’ll know right away if they go together. What works best will depend on your preference, but you’re best off sticking to flavored liqueurs, as opposed to hard spirits like rum and whiskey.

WHAT’S YOUR FAVORITE COMBINATION?

Share your spray-on successes with us.
  

April 4th is National Cordon Bleu Day, celebrating the famous Paris cooking school and the great chefs and recipes it produced. Among other luminaries, Julia Child trained there.

We’re celebrating with a delicious Chicken Cordon Bleu recipe. When more people cooked French cuisine at home (inspired by the great Julia Child), the dish was “made for company.” Our mother loved the dish and made it for the family at least once a month.

Below you’ll find:

> A simplified Chicken Cordon Bleu recipe.

> Variations of Cordon Bleu.

> The history of Cordon Bleu (it began with French knights).

Elsewhere on The Nibble:

> The different cuts of chicken. How many can you name?

> The history of chicken.

> Gettin’ geeky: chicken terminology.

> The year’s 40 chicken holidays.
 

[4] Use Chicken Cordon Bleu ingredients in a casserole. Here’s the recipe (photo © Taste Of Home).
 
 
THE HISTORY OF CORDON BLEU

Le Cordon Bleu (French for “The Blue Ribbon”) is the world’s largest school for hospitality education, for both cooks, service and management personnel. Originating in France, it now has 35 schools on five continents.

The inspiration for the school began in 1578, with a group of French knights called L’Ordre des Chevaliers du Saint Esprit. Each member wore the Cross of the Holy Spirit, which hung from a blue ribbon.

The knights became known for extravagant and luxurious banquets, known as “cordons bleus.” The order closed with the French Revolution.

[1] Chicken Cordon Bleu: the finished dish (all photos courtesy Recipe Tin Eats).

[2] Cutting the pocket.

[3] Stuffing the breast.

Recipes for Chicken Cordon Bleu and Veal Cordon Bleu emerged: chicken breasts or veal slices sandwiched with ham and Gruyère cheese, dipped in an egg mixture, rolled with bread crumbs and baked or sautéed.

Here’s a recipe for Chicken Cordon Bleu from Nagi at Recipe Tin Eats, who simplified the original recipe.

“Have you tried the French classic Cordon Bleu before? [Delicious but] it’s a pain to make. Flatten the chicken, roll it up with cheese and ham inside, dredge in egg, crumb it, fry it in oil then finish it off in the oven as you make the sauce…

“Phew! I got tired even just writing that out!

“So here is my shortcut way to make Chicken Cordon Bleu. It comes out of the oven beautifully golden all over, super crunchy, with gooey cheese inside. Just like the real deal that is deep fried, this is SO much easier and faster to make!”

She also replaces traditional bread crumbs with Japanese panko breadcrumbs, for a crunchier crust.

Thanks, Nagi! You can see here step-by-step photos here.
 

[5] Make Chicken Cordon Bleu Pasta by adding ham and Gruyere. Here’s the recipe (photo © Taste Of Home).
 
 
RECIPE: EASIER CHICKEN CORDON BLEU

Ingredients For 2 Servings

 
For 1 Cup Of Dijon Cream Sauce

 
Plus

 
Preparation

1. PREHEAT the oven to 350°F/180°. Spread the panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.

2. CUT a pocket into each chicken breast, as per the photo below. Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket sf seal with toothpicks. Sprinkle with salt and pepper.

3. WHISK together egg and flour. Dip the chicken into the egg mixture, and then into the panko. Transfer to a baking pan and spray with oil.

4. BAKE for 25 to 30 minutes, or until golden brown and just cooked through. Rest for 5 minutes before serving. While the chicken is cooking…

5. MAKE the Dijon Cream Sauce. Melt the butter over medium heat in a small saucepan. Add the flour and cook for 1½ minutes. Add half the milk and whisk until the flour mixture is blended in.

6. ADD the remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened (the sauce will continue to thicken as it cools). Remove from the heat, stir in the thyme and season with salt and pepper to taste. Serve

7. SERVE in a pitcher with the chicken.
 

[6] Serve chicken cordon bleu with a green vegetable to add color to the dish: asparagus, broccolini, Brussels sprouts, collards kale, peas, spinach, sugar snap peas, or “old faithfuls” like broccoli or green beans (photo © Betty Crocker).
 
 
CORDON BLEU VARIATIONS

Beyond specific recipes, “Cordon Bleu” appears as a descriptor on menus for various dishes featuring the ham-and-cheese combination in different preparations: casseroles, pasta dishes, stuffed mushrooms, and even sandwiches sometimes carry the name if they follow that flavor profile.

 

[7] Here’s a fun way to serve Cordon Bleu-style: Chicken Cordon Bleu Pizza. Here’s the recipe (photo © Taste Of Home).
 
________________

*You need to use a cheese that holds its shape well (helium is another option).

†If you can find small ham rounds, use 3 each to cover the surfaces of the chicken breasts.
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Look for a May bock (Maibock), a style that is brewed to celebrate springtime. Hellesbock (light bock), an identical recipe, is brewed throughout the year but gets the special name for springtime. A lager beer, it is light in color, although heavier in body and higher in alcohol, than a light-hued Pilsner.

Samuel Adams has brewed Apine Spring especially for the season. A bright, citrusy, unfiltered lager, it’s a bit darker in color—golden—than a typical Hellesbock/Maibock. The citrus and spice come from Noble Tettnang hops, grown at the bottom of the Alps. A slightly sweet malt character comes from the German Pilsner and honey malts. The ABV is 5.5%.

The brewery sees it as “the perfect transition from winter’s heavier brews to the lighter beers of summer…[with] the balanced maltiness and hoppiness of a Helles, the smoothness and slightly higher alcohol of a traditional spring bock, and the unfiltered appearance of a Kellerbier.”

Alpine Spring pairing suggestions include grilled chicken and Italian fare. Here are more food pairing ideas.

OTHER SPRING-APPROPRIATE BEERS

BOCKBIER. Bock beer, a dark lager, has a strong malt flavor and full mouthfeel. It has that “refreshing lager zing” that makes it taste like springtime. Bock is the German word for strong, referring to a strong beer brewed from barley malt.

DOPPELBOCK. Double bock originated during Lent. Since 1654 the monks of St. Francis of Paula in Munich had brewed bock beer. Sometime after 1799, they began to brew a thicker beer to provide them with nourishment during the Lenten fast. It was called Salvator (Latin for savior). Later, the beer was sold to the general population as Doppelbock. Doppelbock is German for extra-strong—around 7.5% alcohol by volume, or stronger. It is a bottom-fermented beer, tawny or dark brown in color. It’s a southern Germany spring specialty, seasonally brewed in March and April. The monks’ brewery, Paulaner, is still making beer.

WHEAT BEER. Wheat beer (Witbier in Belgium, Weissbier in Germany) is a lighter style. Some brews are spiced with coriander and orange peel—not unlike the citrus-spice flavors of Alpine Spring—for a sunnier disposition. Wheat beer is brewed with a significant proportion of wheat, which provides a distinctive pale color, creamy texture and a light, sweet flavor, often with fruit and spice notes.

LAMBIC. Belgium is the home of a variety of fruit beer known as lambic. Lambics are typically wheat beer recipes brewed with fruits ranging from cherries and raspberries (the classics) to mango and peach (the moderns). While most beers are distinguished by their flavors of hops and malt, lambic is an ancient style of beer that is naturally bone dry, acidic and effervescent. It is bottom-fermented. The wort, often kept in ventilated attics, is allowed to spontaneously ferment with wild, airborne yeasts.

Check out the different types of beer in our Beer Glossary.