Peanut Battered Jelly Time

There are a few questions, that if you were to ask me, I know that my opinion would be the opposite of the general public.

The Beatles or the Monkees? Well, the Monkees, obviously.

Heads or Tails? Tails. I always pick tails.

Would you rather have a horse-sized duck or a hundred duck-sized horses? A hundred duck-sized horses… because I want all of my action figures to have something to ride into battle.

If you could only have one for the rest of your life, chocolate or peanut butter, which would you choose? PEANUT BUTTER. I mean, it would be sad, but peanut butter for sure.

PB&J… but battered. I mean… better.

I’m a peanut butter fiend. Seriously. If cheese, peanut butter and beer didn’t exist, I’d be toothpick-thin. But they do, and I’m not, and I’m a happier girl for it. This recipe has nothing to do with cheese (for once) and everything to do with beer and peanut butter.

It all started with a little beer called Sweet Baby Jesus by DuClaw Brewing Company. It’s a chocolate peanut butter porter that’s widely loved and, at least in Philadelphia, hard to come by. After a visit to Maryland to do some work with Joel Murphy of HoboTrashcan.com fame, I came back with some.

I’ve been drinking my way through my stash at a SOLID pace. But Dr. T had a genius suggestion. How about we combine it with our (last) bottle of Founder’s Rubaeus, a ridiculously delicious Raspberry Ale. Peanut Butter and Jelly beer ridiculousness. (PB&J beers exist, but not easily accessible to me.) It turned out so well that it inspired a food recipe too.

If PB&J tastes good in a beer, then beer would taste good in a PB&J. Yes? I tested the theory. I used a Sweet Baby Jesus to beer-batter and fry some peanut butter and jelly sandwiches. Holy hell. That’s it. You guys are done for. You have to make this beer cocktail and fry up these sandwiches and sit back and die of happiness. It must be done.

PB&J Beer Cocktail

Peanut Battered Jelly Time (Where You At?)
A Peanut Butter Porter Battered PB&J
and A Peanut Butter & Jelly Beer Cocktail

A Peanut Butter & Jelly Beer Cocktail
2 parts Sweet Baby Jesus (or attempt to find a substitute)
1 part Founder’s Rubaeus (or attempt to find a substitute)

Mix. Drink.

A Peanut Butter Porter Battered PB&J
8 slices of white bread
peanut butter (I prefer creamy, but I respect crunchy)
jelly (Raspberry? Strawberry? Grape, if you are a barbarian— I kid.)
butter
1 cup Sweet Baby Jesus (or attempt to find a substitute)
1 cup flour
oil, for frying
powdered sugar, for garnish (optional)

So two notes, before we start. ONE: you’ll be making these sandwiches and then frying them up on a skillet like you would a grilled cheese, so they are extra crispy, before battering them. TWO: I used a circle cutter to make them into, well, circles. But that’s obviously optional and strictly cause I like things to be pretty.

Kay. Make four peanut butter and jelly sandwiches, just how you like them. Cut them into circles. Or any shape you want. Or no shape at all.

Butter the outside of your bread and cook on a preheated skillet over medium heat until brown and crispy. Let cool a little.

In the meantime, whisk together your flour and beer. Preheat oil over medium heat. (Enough for a deep fry.)

Flop each sandwich in the batter and coat completely. Drop in the hot oil and cook for 3-5 minutes, flip and cook another 3-5 minutes. (Time may vary depending on your oil temperature. Keep an eye on them.) Repeat for each sandwich.

Remove sandwich to a paper towel-lined plate to soak up the excess oil.

Cut. Dust with powdered sugar if desired. Serve with PB&J Beer Cocktail.