ROANOKE – Chef Joseph Dill is back with a new take on the classic PB&J and information about the EAT Together Organization.
Peanut Butter and Jelly Sandwich-
Wheatberry custard, drunken raspberries, peanut butter dust, crème anglaise.
· Wheat berries
· 4 cups whole milk
· 3 tablespoons honey
· 3 teaspoon vanilla extract
· ¼ cup maple syrup
· 1-pint raspberries
· ¼ cup bourbon
· ½ cup plus 4 tablespoons sugar
· 3 egg yolks
· 2 teaspoon peanut butter dust
1. In large pot cover wheatberries with water. Bring to a boil and simmer until soft. Drain. Pulse in food processor.
2. Simmer cups of milk, add wheat berries. Cook for 30 minutes until mixture thickens. Add honey, 1 teaspoon vanilla and maple syrup. Cook for another 30 minutes, stirring constantly.
3. In small sauce pot bring 1 cup of milk up to a simmer. Whisk egg yolks and ½ cup sugar until ribbon stage. Slow temper egg with warm milk. Return to heat and warm until thickens. Add vanilla
4. Place remaining sugar and bourbon over berries and let stand.
5. Plate and enjoy.