An eallwundor (wonderful) recipe for when you have the áfýsest (urge) to mære (celebrate) the dark ages.
For your next olde worlde themed par-tay don’t forget to serve Peeps® on a Pike. No need to draw and quarter your Peeps, a mere beheading will do. Afford your Peeps the same mercy King Henry the Eighth showed Ann Boleyn by using a sharp blade. The goal is a clean cut on the first whack. Go formal and dress as an executioner! Remember to ask forgiveness first, then chop, splat, skewer, and serve. Not only is this a festive party platter, it also quells civil disobedience amongst your left-over Peeps. No insurrection in the survivors, guaranteed. Nothing says, “don’t get out of line” like mayhem. And don’t forget, they can’t talk back if their head is severed from the rest of their body – no oxygen to the brain, no sass. Remember that ill-mannered Peep from the Dim Sum blog? She’s quiet now! (first head to the left) That’ll learn ‘em!
þæt éaðe (the easy) recipe:
- Pikes (skewers)
- Maraschino cherries
Get the dirty work over with first and behead your Peeps. While you’re in a cutting mood, hack a watermelon in half. Stick in your pikes and stab the Maraschino cherries onto them. Place your Peep heads on the pikes. There you go! Your own version of Tudor England!
The Peep Martini (or Peeptini) is perfect for all cocktail parties. It adds a bit of whimsey to this otherwise staid standby.
Elegance, smelegance. Nothing says fun like a martini and nothing says funner like a Peeptini! Easy to make and even easier to drink, the Peeptini is the gateway drink to other silly adult beverages. Once you start, you may never stop. This benign-looking drink can knock you on your patootie in pretty short order. As the Peep dissolves in the gin, it creates an alcohol-filled sugarfest that can’t be beat (and is readily absorbed, going straight to your head).
To prepare — make your martini using your favorite gin following the below recipe as a guide, but chuck the olives and pop in a Peep! As you savor the flavor you will notice that the gin absorbs the signature Peep yellow dye and creates a (well, let us not say urine-like) distinctive blush. The longer the Peep is in the libation, the more intense the coloring. Fix the martinis before your guests arrive to ensure a new visual experience as well as a tasty treat. Make sure to have cab vouchers on hand for your guests. I’m not kidding. This thing really is potent.
- 2 1/2 oz of your favorite gin (I prefer Bombay Sapphire)
- 1/2 oz dry vermouth (or less – I swirl the glass with the vermouth and then dump it in the sink – the vermouth, not the glass)
- Orange or Angostura bitters (optional – not for me but maybe you’d like it)
- 1 Peep!
- Pour the ingredients into a martini mixer filled with ice cubes.
- Shake for 30 seconds.
- Strain into a chilled martini glass.
- Pop in a Peep
Watch the flaming version!
The mature Peeptini. Note how the gin has become more Peep-like in hue.
Peeps swimming in this spinach curry singing pop tunes to beat the band.
Yah, it may look like a pile of puke populated by Peeps® but it’s actually a mighty tasty meal and perfect with rice or Naan (Eastern Indian flat bread). Peeps are mad for Bollywood movies and were very excited when I told them about this recipe. They started singing that Brenda Lee hit, “I’m Sari” almost on cue. It was a little high pitched for my tastes and I like her rendition alot more, but they were enthusiastic and that made up for any shortcomings in pitch or talent.
The peeps did their homework on this dish and told me that it’s been around for about 6,000 years (I suggest you throw it out after a week or two, even if you refrigerate the left overs) and is mentioned in the Vedas (Hindu sacred writings). An added bonus is that it’s good for you! All that spinach supplies serious nutrients and the ricotta (or cottage cheese) provides a low-fat protein source and calcium. The peeps add color, sweetness, and that that certain something that only peeps can convey.
- 4 tablespoons olive oil
- 1 tablespoon grated ginger
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 3 pounds fresh spinach
- Fresh cilantro to taste (I like alot of it)
- 8 ounces ricotta or cottage cheese cheese
- Salt to taste
- Heat 2 tablespoons of olive oil then throw in 1/2 tablespoon of ginger. Mix in the cumin, coriander, turmeric and yogurt (amount varies based on your preference for the creaminess and yogurty taste). Add the spinach, bunches at a time until it is cooked down (It’s amazing how much it reduces. It also adds alot of liquid to the mixture). Remove from heat and allow to cool a bit.
- Pour spinach concoction into a blender or food processor along with the remaining 1/2 tablespoon of ginger and as much cilantro as you’d like. Blend for 15 to 30 seconds, or until the spinach is chopped enough to suit you. Pour it back into the saucepan and keep warm (don’t let it boil).
- Heat 2 tablespoons of olive oil over medium heat, and fry the cheese until it’s browned. Drain it and add it to the spinach mixture. Heat it all up. Season with salt to taste.
One should not belittle food – the life breath is food… One should prepare a lot of food. The earth is food.
– Taittirīya Upaniṣhad 3.7.1 & 3.9.1
Posted in More Peep fun!
Tagged Brenda Lee, Hindu, nutrients, Palak Paneer, Peeps, puke, Sari, spinach, sweetness, Upanishad, Vedas
Weenie Peeps standing proud
Yes, the Peeps ® look surprised in these photos.
An easy and tasty hors d’oeuvre that will wow your guests. These little fellas are also the perfect potluck contribution.
You probably already have the ingredients in your kitchen. Who doesn’t have Peeps and L’il Smokies in the fridge? They’re right next to the RC Cola and the PBR, right?!
If you’re pressed for time or if you’re having an impromptu gathering, Sooz’s Weenie Peeps are the perfect solution. It only takes minutes to put together these Peep treats. Sweet and savory, they please everyone. You’ll be the hostess with the mostess when you provide these cunning (and entertaining) cuties.
- Gather your Peeps
- Open the Lil Smokies package and take them out
- Cut the mid-section of the Peep (be gentle, they’re very sensitive)
- Shove in the weenie
- Place decoratively on a platter
- Optional dipping sauce may be: sweet and sour; ketchup; ranch; etc.
Shrimp dumplings and non-so-big-themselves Peeps
Let’s face it, Dim Sum is one fun way to eat. The selection, the aromas, the clatter of the carts, the challenge of not chucking your food across the table when your chopsticks slip — yes, it makes for the perfect family outing. I dare anyone to leave the table without having left a mess of soy sauce and food particles. This brings into sharp relief the perfectness of Peeps® Dim Sum. The non-slimy exterior of Peeps give sufficient friction so your chopsticks can gain purchase, thus foiling the food-flinging aspect of the meal. You’ll impress your family, friends, and/or your date with your mad chopstickin’ skills when you bring along your Peeps for an Asian breakfast.
There is no recipe associated with this entry because making Dim Sum is a huge pain in the butt. Just pack your Peeps in your purse and fling them about the various tasty items that you choose from the cart. Be careful how you place them. Peeps melt and often complain when they get oils on their bottoms. We actually had to leave the restaurant because one of the Peeps was being such a big baby about getting hot oil on her tail. Some Peeps just don’t have any manners…don’t even get me started on the Peeps that were trying to ride the sticky rice around the table.
Playful Peeps pretending sticky rice packets are ponies.
Peeps love condiments
Peeps eyeing each other over the basket rim. Peeps are very self conscious and yet nosy.
PeePootanesca — the joke never gets old
Ha! Ha! Made you say, “pee poo!”
(snicker, smerfle, snork)
- 1 pound dried pasta
- 5 cloves of garlic, smooshed and cut up or pressed
- 2 tsps anchovy paste
- 1/2 tsp red-pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/3 cup extra-virgin olive oil
- 1 big (28-ounce) can whole tomatoes
- 1/2 cup pitted Kalamata olives
- 2 tbs capers
- Cook pasta pot of boiling water
- Purée tomatoes with juice in a blender or fancy-pants food processor — do not use the sledge hammer technique demonstrated in Cheetos® Flaming Hot Chicken Peeps
- Saute garlic, anchovy paste, red-pepper flakes, salt, and black pepper in the olive oil in a heavy skillet over medium-high heat, stirring occasionally, until garlic is browned
- Add tomato purée to garlic mixture and add in olives and capers
- Simmer, stirring occasionally
- Drain pasta
- Apply sauce
- Let the Peeps snuggle in
The lawyers always win in these sorts of cases.
The long wait is over! Sooz’s award winning recipe which gleaned her many an award at the Burning Peeps® Festival is now available. We were stuck in court for a bit over a minor detail regarding copyright infringement and that thing that happened with the beach ball and the hammer when we moved her couch (luckily we all survived), but the judge said, “Don’t waste my time. This is a court of law, not a kitchen. Get out of here!” So copy away. Make as many Peeps Puddin’ Pies as you want without fear of subpoena.
4 and 20 peeps’ heads adorn this nummtious pie. It’s an easy-peasy recipe that requires packets of pudding, a pre-made pie crust (graham cracker is the best selection to my mind), a refrigerator, and of course the title role of the recipe, peeps. So just follow the instructions on the pudding packet. Pour the mixture into the pre-made pie crust. Cut off the peeps’ heads (this is kind of a theme in peeps cooking don’t ya think?) and if you’re feeling rascally, cut off a bottom and stick in in there too. Refrigerate, and share with friends.
Can you believe that is the winning recipe? Says alot about the competition don’t it?