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PB&J Breakfast Parfait Recipe & The Peanut Butter Holidays

Peanut Butter & Jelly Breakfast Parfait
[1] You can make this parfait in 1-2-3 (all photos © Once Again Nut Butter).

Jars Of Once Again Peanut Butter, Creamy & Crunchy
[2] Once Again PB is available in natural and organic, creamy and crunchy.

Peanut Butter & Jelly Pancake Sundae With Once Again Peanut Butter
[3] For weekend fun, make pancake “sundaes” with peanut butter and jelly.

 

P&J for breakfast? Yes, and it isn’t a sandwich, but a breakfast parfait.

We didn’t want to wait until the next official peanut butter holiday to share this easy, fun, and nutritious Peanut Butter & Jelly Breakfast Parfait (of course, you can substitute your nut butter of choice).

The list of annual peanut butter holidays is below.
 
 
RECIPE: PEANUT BUTTER & JELLY BREAKFAST PARFAIT

If you don’t want the sugar of jelly or jam, puréed strawberries are a good substitute. You can sweeten them with a bit of sugar, honey, or other sweeteners; or you can use them as is.
 
Ingredients

  • Vanilla yogurt or flavor of choice
  • Creamy or crunchy peanut butter
  • Jelly, jam, or preserves of choice
  • Garnish of choice: sliced strawberries, sliced banana, chopped nuts, e.g.
  •  
    Preparation

    1. ADD a layer of yogurt to the bottom of a glass.

    2. TOP with a layer of jelly.

    3. TOP with a layer of peanut butter.

    4. ADD a second layer of yogurt.

    5. GARNISH as desired and serve.
     
     
    MORE TO ENJOY

    > More great peanut butter and jelly recipes.

    > The history of peanut butter.

    > The history of jelly.

    > The different types of jelly and preserves.

    > The different types of yogurt.
     
     
    MORE PEANUT & PEANUT BUTTER HOLIDAYS

  • January 24: National Peanut Butter Day
  • March: National Peanut Month
  • March 1: National Peanut Butter Lover’s Day
  • March 8: National Peanut Cluster Day
  • April 2: National Peanut Butter And Jelly Day
  • May 18: I Love Reese’s Day
  • June 12: National Peanut Butter Cookie Day
  • September 13: National Peanut Day
  • November: National Peanut Butter Lover’s Month
  • November 20: National Peanut Butter Fudge Day
  •  

     
     

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    Blueberry Ice Cream Recipe For National Blueberry Month

    July may be National Blueberry Month, but it’s also National Ice Cream Month. Is there any better reason to make this blueberry ice cream recipe?

    The recipe was developed by culinary dietitian Marcia Stanley, MS, RDN, for Milk Means More, the website of the United Dairy Industry Of Michigan.

    It’s a “better for you” recipe, using Greek yogurt instead of some of the cream. Marcia says:

    “For straightforward, creamy lusciousness, skip the ginger in this fresh blueberry ice cream. However, if you’re looking for something a little different, add the ground ginger. It surprises and delights the palate.”

    Check out many more delicious recipes at MilkMeansMore.com

    > The history of ice cream.

    > The history of blueberries.
     
     
    RECIPE: BLUEBERRY ICE CREAM

    Prep time is 45 minutes, and chill time is 4 hours plus churning and freezing. You can substitute frozen blueberries.
     
    Ingredients For 10 Half-Cup Servings

  • 2-1/2 cups fresh blueberries (about 12 ounces)
  • 2/3 cup sugar
  • 1 tablespoon lemon juice
  • Optional: 1-1/4 teaspoons ground ginger
  • 1 cup whipping cream
  • 1 cup whole milk (5%) plain Greek yogurt
  • 1/2 teaspoon vanilla extract
  •  
    Preparation

    1. COMBINE the blueberries, sugar, lemon juice, and ginger in a small saucepan. Cook over medium-high heat until boiling, stirring constantly.

    2. REDUCE the heat and simmer, uncovered, for 10 minutes, stirring occasionally. Remove from the heat and cool for 20 minutes.

    3. POUR the blueberry mixture into a blender. Cover and blend until nearly smooth.

    4. WHISK together in a bowl the blueberry mixture, cream, yogurt, and vanilla. Pour into a bowl or food storage container. Before churning, cover and refrigerate for 4 to 24 hours or until very cold.

    5. STIR the blueberry mixture. Pour it into a 1-1/2-quart ice cream freezer. Freeze according to the manufacturer’s directions.

    6. STORE the freshly churned ice cream in a container in the freezer for at least 4 hours to harden the ice cream to a firm, scoopable consistency. You can also enjoy it in its “soft serve” form right out of the churn.

     

    Bowl Of Blueberry Ice Cream
    [1] In a bowl or in a cone, fresh blueberry ice cream is a real treat (photo © Sid Wainer | Facebook).

    Tub Of Blueberry Ice Cream
    [2] Could you eat it from the tub? Here’s another recipe that uses half-and-half (photo © Taste Of Home).

    Bowl Of Fresh Blueberries
    [3] You can make this recipe year-round by using frozen blueberries (photo © Made In Cookware).

     

     
     

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    Oleamea USDA-Certified Organic Extra Virgin Olive Oil From Turkey

    2 Bottles Of Oleamea Organic Turkish EVOO
    [1] The two styles of Oleamea organic extra virgin olive oil made from Turkish Memecik olives (all photos © Oleamea).

    Bowl of Citrus Avocado Salad
    [2] While this salad looks summery, the ingredients are available even in the cold winter months. Top greens with citrus slices, avocado slices, cherry tomatoes, and sliced mini cucumbers. Add sliced mozzarella or fresh goat cheese.

    Summer Tomatoes Drizzled With EVOO [3] Lush farmstand tomatoes need only a drizzle of olive oil, a pinch of salt, and as a bonus, a few snipped herbs.

    Plate Of Grilled Pineapple Slices
    [4] Grilled dessert: With the grill at medium-high heat, lightly brush pineapple slices with EVOO and place them on the grill. Cook for 4 to 6 minutes per side, until grill marks form. Remove to a serving plate and drizzle with honey. Yes, you can add a scoop of vanilla ice cream.

    Turkish Memecik Olive Tree
    [5] A Memecik olive tree.

    Green Olives
    [6] Memecik olives.

     

    We recently had our first Turkish extra virgin olive oil—actually, two great-tasting olive oils from Oleamea. EVOO is considered to be the cornerstone of the healthy Mediterranean diet, and we appreciate that—but we love Oleamea for its great flavor.

    Oleamea’s certified USDA Organic olive oils are made from 100% organic Memecik olives, a popular Turkish variety (more about them below).

    The brand has won gold and silver medals at olive oil competitions around the world. That includes beating out the tough field at the International Olive Oil Competition*.

    We used this delicious olive oil this past weekend as a perfect sauce for artisan ravioli from Chef Nicola DiGiorgio—the type of ravioli that is too fine for heavy sauces. EVOO is the perfect option, and Oleamea served it well.
     
     
    OLEAMEA OLIVE OILS

    There are two Oleamea olive oils.

    Organic Premium Everyday EVOO is made from early harvest single-estate Memecik olives that are cold-pressed within four hours of being hand-picked off the tree. It has a light and balanced taste profile with aromatic notes of green almond and hints of wild herbs.

    Use it to prepare and finish your everyday meals.

    Organic Private Select EVOO is also crafted with single-estate Memecik olives, but these are cold-pressed within two hours of being hand-picked. This allows the maximum amount of polyphenols and antioxidants to be extracted.

    The terroir† of the land where the Private Select olives are grown, high up in the hills, gives the oil a fruity flavor. It has aromatic notes of fresh-cut grass and hints of green banana. These perfectly balance the distinct peppery bitterness that is a trait of high-quality olive oils.

    Pour out a spoonful of EVOO, smell it, and taste it. You’ll smell the grassiness, and if you’re not familiar with the aroma of green banana, it’s the “certain something” that you can’t identify.

    Both oils are excellent, but Private Select is a special treat.
     
     
    HOW TO USE OLEAMEA EVOO

    Use these delightful oils for:

  • Baking (e.g. focaccia, olive oil cake)
  • Bread Dippers
  • Bruschetta/Crostini (the difference)
  • Garden Salads/Vinaigrettes
  • Mezze Spreads
  • Pestos and Tapenades
  • Sautéed/Stir-Fried Vegetables
  • Sautéeing Other Foods
  •  
    As a finishing oil, Oleamea pairs beautifully with:

  • Grilled/Roasted Vegetables
  • Ice Cream (check it out!)
  • Pasta and Pizza
  • Soft Cheeses
  • Broiled/Grilled Seafood
  • White Meats: Chicken, Turkey, Veal
  •  
    Plus, if you drink a tablespoon or two of olive oil daily for heart health, these are delish.
     
     
    WHAT ARE MEMECIK OLIVES?

    The Memecik olive is native to the Aegean area. Exhibiting a unique, intense fruity aroma, it was the first Turkish olive to be registered by the European Union.

    Compared with other varieties, Memecik olives have some of the highest polyphenol and oleic acid values. This makes them an outstanding source of antioxidants, which promote overall health.

    (Here’s more about antioxidants.)

    Valued for its distinctive sensory and chemical composition, the Memecik is the most-cultivated olive variety in the Aegean Region (one of the seven geographical regions of Turkey).

    The olive typically shows the flavor and aroma of almond, grass, and lemon. It has an appealing bitterness and pungency [source].
     
     
    GET YOUR OLEAMEA EVOO

    You can purchase directly from the company website, Oleamea.com.

    Look for the brand at Central Market, Sprouts, Whole Foods, and other retailers, and on Amazon.

    Here’s a store locator.
     
     
    MORE ABOUT OLIVE OIL

    > June 1st is National Olive Oil Day.

    > The History Of Olive Oil.

    > The Different Types Of Olive Oil: A Glossary.

    > Extra Virgin Olive Oil: An Overview

    > The Different Flavors Of Olive Oil

    > How To Taste Olive Oil (And Have A Tasting Party!)

    > Why You Should Replace Butter With Olive Oil

    > Food Fun: Make An Olive Oil Martini

     
    ________________

    *The International Olive Council is the world’s only international intergovernmental organization in the field of olive oil and table olives.
     
    †Terroir, pronounced tur-WAH, is a French agricultural term referring to the unique set of environmental factors in a specific habitat that affects a crop’s qualities. It includes climate, elevation, proximity to a body of water, slant of the land, soil type, and amount of sun. These environmental characteristics give a fruit or vegetable its unique character.

     
     

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    Liquor-Infused Ice Cream: Aubi & Ramsa 21+ Ice Cream & Sorbet With Alcohol

    Our Top Pick Of The Week—and perhaps the Top Pick of our Lifetime—is the celestial liquor-infused ice cream and sorbet from Aubi & Ramsa. It may be National Ice Cream Month, but in any month, these fantasy pints deliver scoops of the greatest joy. We do not exaggerate.

    Ice cream is our favorite food, and as a specialty food writer, we have had quite a few “super-premium” and “ultra-premium” ice creams from all over the country. We’ve had other brands of alcohol-infused ice cream†, too.

    But Aubi & Ramsa is in a class by itself: a unique line of small-batch, ultra-premium wine- and spirit-infused ice creams* that dazzle beyond belief. Again, we do not exaggerate.

    The spirits used are top-shelf: Don Julio Tequila, Hendrick’s Gin, Maker’s Mark Bourbon, Macallan 12 Year Scotch, and Veuve Cliquot Champagne, for example.

    Founders Matias Aubi and Rafael Ramirez have created something unique and out-of-this-world. Not only is the base ice cream outstanding, but the infusion of alcohol reaches new heights.

    The ice cream and sorbet are prepared using a process that blends in the alcohol so that its taste remains vibrant. There’s plenty of flavor of Bourbon, Cognac, gin, rum, Scotch, tequila, etc.‡‡ dancing on your palate.

    Disclaimer: Presently, shipping is only available to California, Florida, New York, and Texas. Is it worth moving for? Well…you can start by taking a vacation to Las Vegas, Miami, Nashville, New York City, or Tampa, where there are Aubi & Ramsa ice cream parlors. Eat as much as you want, then take more back to your hotel room.
     
     
    THE FLAVORS

    The ice creams and sorbets contain 4.9% A.B.V. (ice cream and sorbet won’t freeze solid above 5%). That’s just 9.8 proof, so yes, you can eat and drive.

    Of course, these frozen delights include no preservatives or colors; they’re 100% natural. In each, you’ll discover a symphony of flavors.

    For those who are hungry to know: The Highland Truffle ice cream, made with Macallan 12-Year Scotch and chocolate bits, is by far the company’s most popular flavor. It was ours, too. It is simply the best chocolate ice cream we will ever have.

    The Ice Creams

  • The ABC Ice Cream: Cognac ice cream blended with Amaretto, Baileys Irish Cream Liqueur, and Remy Martin Cognac‡.
  • Agave & Dulce de Leche Ice Cream: Dulce de leche ice cream blended with Milagro Reposado Tequila and finished with a caramel swirl (photo #2).
  • Chocolate & Amaretto Ice Cream: Dutch dark chocolate ice cream blended with Disaronno Originale Amaretto Liqueur and silvered almonds.
  • Chocolate Azteca Ice Cream: Mexican chocolate ice cream blended with Salvación Mezcal Original and a sprinkle of cinnamon.
  • Chocolate Hazelnut Martini Ice Cream: Chocolate ice cream blended with Hendrick’s Gin and Frangelico Hazelnut Liqueur.
  • Coco Loco Ice Cream: Coconut ice cream blended with Don Julio Blanco Tequila and coconut flakes.
  • Espresso Martini Ice Cream: Coffee ice cream blended with Tanqueray No. Ten Gin and coffee liqueur.
  • Highland Truffle Ice Cream: Belgian chocolate ice cream blended with The Macallan 12-Year Double Cask Single Malt Scotch Whisky and (delightful!) chocolate bits (photo #2).
  • Jack & Chocolate Ice Cream: Belgian chocolate ice cream blended with Jack Daniel’s Single Barrel and a dulce de leche swirl.
  • Kentucky Crème Brûlée Ice Cream: Crème brûlée ice cream (think vanilla custard) blended with Maker’s Mark Bourbon and accented with caramelized sugar sprinkles (photo #7).
  • Key Lime Martini Ice Cream: Key lime ice cream blended with St. George Botanivore Gin and accented with some graham cracker crust.
  • Lucky Brownie Ice Cream: Irish cream ice cream blended with Carolan’s Irish Cream Liqueur and pieces of organic brownie (photo #7).
  • Old Fashioned Ice Cream: Bourbon ice cream made with Woodford Reserve Bourbon and Cointreau Triple Sec Liqueur.
  • Piña Colada Ice Cream: Pineapple and coconut ice cream blended with Diplomático Reserva Exclusiva Rum.
  • Strawberry Daiquiri Ice Cream: Strawberry ice cream blended with Zacapa No. 23 Centenario Rum.
  • White Russian Ice Cream: Coffee ice cream blended with Beluga Vodka and St. George Nola Coffee Liqueur.
  •  
    The Sorbets

  • Japanese Pearl Drop Sorbet: Raspberry sorbet blended with Veuve Clicquot Champagne, Soto Saké, and Chambord Raspberry Liqueur.
  • Passion Fruit Margarita Sorbet: Passion fruit sorbet blended with Casamigos Tequila.
  • Strawberries and Rosé Sorbet: Strawberry sorbet blended with Veuve Cliquot Rosé Champagne and St. Germain Elderflower Liqueur (photo #7).
  • Tangerine Mimosa Sorbet: Tangerine sorbet blended with Moët et Chandon Imperial Brut.
  •  
     
    GET YOUR ICE CREAM & SORBET—NOW!

    There are two sizes: 16-ounce pints and 3.7-ounce individual containers. You select which flavors you’d like.

    Head to AubiRamsa.com.
     
     
    THE STORY OF AUBI & RAMSA

    Matias Aubi and Rafael Ramsa met while working as creative directors for an advertising agency network. Together they developed the brand’s concept, feel, and look (great job, guys!).

    Given how hard it is to get an ice cream business off the ground (it melts!), much less license names from big liquor companies, we take our hat off to them.

    And we send them lots of gratitude for their remarkable ice cream.

     

    Highland Truffle Ice Cream From Aubi & Ramsa
    [1] The most popular flavor by far, Highland Truffle Ice Cream: Belgian chocolate ice cream blended with The Macallan 12-Year Double Cask Single Malt Scotch Whisky and (delightful!) chocolate chunks.

    Agave Dulce de Leche Ice Cream From Aubi & Ramsa
    [2] Agave Dulce de Leche, dulce de leche ice cream blended with Milagro Reposado Tequila and finished with a caramel swirl (all photos © Aubi & Ramsa).

    Strawberries & Rose Sorbet From Aubi & Ramsa
    [3] The blissful Strawberries and Rosé Sorbet blends strawberry sorbet with Veuve Cliquot Rosé Champagne and St. Germain Elderflower Liqueur.

    Box Of Aubi & Ramsa Ice Cream Pints
    [4] Ice cream and sorbet arrive in lovely white boxes, perfect for gifting.

    Individual Size Aubi & Ramsa Ice Cream
    [5] Our dream ice cream party would be a tub full of individual-size (3.7 ounces) Aubi & Ramsa flavors.

    Pint Of Aubi & Ramsa Martini Ice Cream
    [6] Yes, you can eat your Martini ice cream from a Martini glass—although we are happy to eat it straight from the pint.

     
    ________________

    *The brand calls its products “gelato,” but there is no “ultra-premium” gelato. Gelato is less rich than ice cream. See the difference between ice cream and gelato here.

    Mercer’s Wine Ice Cream, Tipsy Scoop, and Wine Cellar Sorbets, for starters.

    ‡It finally dawned on us that “ABC” derives from A for Amaretto, B for Baileys, and C for Cognac.

    ‡‡Want to know why some of these spirits are capitalized and others not? Because formal names are capitalized. Bourbon, Cognac, and Tequila are cities or counties; gin and rum are not. So, for example, you would not capitalize “red wine” or “white wine,” but would capitalize a Manhattan cocktail, a Moscow Mule, or a Singapore Sling.
     
     
    3 Pints of Aubi & Ramsa Ice Cream
    [7] A brand of ice cream and sorbet so good, we cried.
     
     

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    The Scoop On Tequila Barrels For National Tequila Day

    July 24th is National Tequila Day. We have a lot of tequila recipes below. But today there’s something different for serious tequila fans: the role of barrels in tequila aging in the flavor of tequila.

    The tips are from Alec and Ana Tesa, of Eleven20 Tequila. Eleven20 is an award-winning tequila crafted with traditional distilling techniques and a passion for excellence.
     
     
    > Here’s the history of tequila.

    > There are five expressions, or types, of tequila. Can you name them? And what’s the deal with the worm?

    > Tequila trivia.

    > Non-cocktail ways to use tequila.

    > Tequila cupcakes.

    > 30+ tequila cocktail recipes.
     
     
    THE SCOOP ON BARRELS

    The type of barrel used in tequila aging plays a crucial role in shaping the flavor profile of the final product. Common barrel types include oak, bourbon, and wine barrels.

    The combination of barrel type and aging length provides tequila producers with the ability to create a wide range of flavor profiles. It enables producers to cater to different preferences and tastes.
     
     
    Type Of Barrels

  • Oak barrels are the most commonly used type in tequila aging due to their particular characteristics. They provide flavors such as vanilla, caramel, and spice while allowing the tequila to breathe and develop complexity.
  • Bourbon barrels, which are made from charred American oak, can contribute distinct flavors like char, smoke, and sweetness to tequila during aging.
  • Wine barrels, especially those previously used for aging red wine, can impart fruity and tannic notes to tequila, adding layers of complexity to the flavor profile.
  •  
     
    Aging

  • The length of aging in barrels significantly affects the flavor development of tequila.
  • Tequilas labeled as “blanco” (white) or “silver” are typically unaged or aged for a short period, resulting in a fresher, agave-forward taste.
  • “Reposado” tequilas are aged for a minimum of two months but less than a year. This aging period allows the tequila to acquire some oak characteristics, including a smoother and more mellow flavor.
  • “Añejo” tequilas undergo longer aging, typically between one to three years. This extended period in barrels imparts richer, deeper flavors with prominent oak influence, such as caramel, chocolate, and toasted notes.
  • “Extra añejo” tequilas are aged for over three years, resulting in the most complex and refined flavor profiles. These tequilas exhibit an intense oak character, with flavors similar to aged spirits like whiskey or cognac.
  •  
    It’s worth noting that the impact of barrels on tequila flavor is not solely determined by the type and length of aging.

    Factors like the previous contents of the barrel, barrel size, and environmental conditions during aging also contribute to the final flavor outcome.

    Now, when you sip a glass of tequila and note the flavors of caramel, spice, smoke, etc., you know where they come from.
     
     
    GET YOUR TEQUILA

    Head to Eleven20Tequila.com.

    In addition to 750 ml bottles, there’s a tasting kit with three 200 ml bottles: Blanco, Reposado & Anejo. It’s a great gift for tequila fans.
     
     
    ABOUT ELEVEN 20 TEQUILA

    Eleven20 Tequila is an award-winning tequila crafted with traditional distilling techniques and a passion for excellence. Founded by a husband-and-wife team, the brand uses only premium blue agave sourced from producers in the region.

    The tequila is 100% artisanal, all-natural blue agave. It delivers notes that are smooth, a bit sweet, and with hints of spice.

    Through its commitment to quality, Eleven20 Tequila has become recognized as an innovator of flavor and aromas. Its signature blend being celebrated by mixologists and connoisseurs alike.

    The name “Eleven” represents the founders, Alec & Ana (“a” is the first letter of the alphabet, and the team conceived it as 1 and 1, expressed as 11).

    The “20” represents their team of 20 family members who operate a second-generation master distillery in historic Jalisco, Mexico.

     

    Bottle Of Eleven 20 Blanco Tequila
    [1] Eleven 20’s blanco tequila (all photos © Eleven20 Tequila).

    Shot Glass Of Eleven20 Tequila
    [2] A shot of blanco.

    Shot Of Eleven20 Tequila, Reposado (Aged)
    [3] A shot of añejo aged tequila.

    Frozen Margarita
    [4] The most popular tequila cocktail is a Margarita (this one is a frozen Margarita).

    Bottle Of Anejo Tequila In Front Of An Agave Plant
    [5] The agave plant grows tall. Tequila is made from the central core underneath, called the heart, which looks like a pineapple and is called a piña.

     

     
     

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