How to Make Chocolate Peanut Butter Eggs

As the winter snow starts to melt away and the flowers start to bloom in spring, it's a great time to make some seasonal candies. Our chocolate peanut butter eggs are the perfect treat to stock your bakery, candy shop, or diner with this Easter season.

Made with smooth peanut butter and coated in rich chocolate, these peanut butter eggs perfectly blend sweet and salty for a delicious, homemade flavor that's sure to be a hit with your customers. We add paraffin wax to this recipe because it makes the chocolate coating shiny and adds a nice snap that contrasts well with the creamy peanut butter. This recipe requires no baking and is very easy to prepare, so it's simple to make these eggs in bulk.


Peanut Butter Egg Ingredients

  • 1 1/2 cups of butter
  • 1 1/2 lb. of confectioner's sugar
  • 1 lb. of semi-sweet chocolate chips
  • 1 cup of creamy peanut butter
  • 1, 7 oz. jar of marshmallow creme
  • 3/4 stick of paraffin wax
  • Egg-shaped molds

Directions

  1. Heat the butter. Once the butter is completely melted, remove it from the heat and let it slightly cool.
  2. Add your melted butter, marshmallow creme, creamy peanut butter, and 1/2 lb. of confectioner's sugar to a large mixing bowl. Mix the ingredients until they reach a lumpy and runny consistency. Stir in the remaining 1 lb. of confectioner’s sugar until the mixture becomes smooth and even.
  3. Scoop this mixture into egg molds and place them on a cookie sheet.
  4. Refrigerate the eggs for about 1-2 hours, until they are firm. While the eggs are in the fridge, start preparing your chocolate coating.
  5. Add the chocolate chips to a large mixing bowl. Shave the wax into your bowl of chocolate chips.
  6. Melt the chocolate and wax in a double boiler. Stir this mixture until it is smooth enough for dipping.
  7. Remove the peanut butter mixture from the egg molds.
  8. Dip the firmed eggs in chocolate. Place the dipped eggs back on the cookie sheet and refrigerate until the coating is hard.


This recipe makes between 12 and 24 eggs depending on the size of your molds. Peanut butter eggs are a delicious homemade treat to have in your candy shop or bakery around Easter, and you can display them near your cash register as an eye-catching impulse buy.

Posted in: Holidays | Recipes | By Richard Traylor

The Resurgence of American Whiskey

Whiskey is an ancient beverage that's been an integral part of American history and culture since it was brought here by early Irish settlers. From George Washington to Don Draper, many famous real and fictional figures have contributed to the popularity of America’s native spirit. But where did this drink come from, why did it fall out of fashion, and why are we just now seeing it come back? In this post, we’ll discuss the beginnings, decline, and resurgence of American whiskey. Cheers!

Americans Love Whiskey

History of American Whiskey

Whiskey is truly a part of American culture. It was brought to the New World by Irish settlers in the early 17th Century, and it quickly became a staple beverage. In fact, George Washington owned the largest distillery during his time, with the building measuring a whopping 75-by-30 feet. The implementation of whiskey taxes even caused a rebellion by Pennsylvania distillers in 1794.

How Did Prohibition Affect the Whiskey Industry?

Prohibition had a huge impact on the whiskey industry, forcing some distillers underground and causing others to go out of business entirely. However, whiskey was also used for medicine during this time, much like medical marijuana today. In 1933, when Prohibition ended, many Americans grew accustomed to the taste of Canadian whiskey because Canadian distillers didn’t have to go out of business during the long stretch of Prohibition in the U.S.

When Did Whiskey Fall Out of Fashion?

WWII stopped a lot of whiskey production because distilleries had to use their equipment and resources to make things like explosives and antifreeze for the war effort. After the war, corn, rye, and other grains had to be used for food. This didn’t change the fact that whiskey was a popular drink with G.I.s who had returned home.

The 1950s saw a surge in the popularity of lower proof blended whiskey, which was commonly used in mixed drinks. However, higher quality, straight whiskey was also popular at this time.

What is the Difference Between Straight and Blended Whiskey?

Straight American whiskey is made with a fresh mash of grains and aged in charred, new oak barrels. Distillers can mix whiskey from different barrels (as long as they come from the same state as the original product). The only other way distillers can alter straight whiskey is by filtering it or diluting it with water.


Blended American whiskey is a mixture of at least 20% straight whiskey and other higher proof spirits, colorings, or flavorings. Blended whiskey is usually less expensive than straight whiskey, but there are premium, sought-after blended options, as well.

The industry took a turn again in the 1970s, when young people (read: hippies) didn’t want to drink a beverage that they associated with their parents and grandparents. Other spirits like vodka grew in popularity, and whiskey went through a decline. In fact, 1973 saw vodka sales outstrip whiskey sales for the first time in U.S. history.

In the 1980s and 90s, the club scene was booming, and consumers weren’t buying bottles of liquor to enjoy at home as much as they were going out and drinking. Still, drinks like vodka were ahead of whiskey in terms of sales and popularity.

This sales decline led to an inventory increase for many distilleries, including Michters's distillery, where master distiller Dick Stoll was working at the time. "Whiskey inventory in the 80s and 90s didn’t decline for us - we had an overabundance of whiskey," Stoll tells us. Of the decrease in sales, he says, "Keep in mind that hard spirits could not advertise on TV, and there were loads of ads for wine coolers in the early 80s."

Whiskey Rises in Popularity Again

Today, whiskey consumption is increasing at a rapid rate. So, how did whiskey come back from this great decline? Erik Wolfe of Stoll & Wolfe distillery in Lititz, Pennsylvania attributes this in part to the explosion of craft beer, food, and wine. He says that a lot of the questions people learned to ask (from getting into craft beer) translate perfectly to the world of craft whiskey. “As knowledge of an art form grows, so does appreciation for it,” Wolfe explains. But, as the art of whiskey grows, what will the future hold for this spirit so ingrained in our history?

The Future of Whiskey

As it turns out, the consumers who are bringing whiskey back today don’t fall into the same demographic categories as the people who popularized it before.

Women Add Diversity to Craft Whiskey

Perhaps surprisingly, more and more women are turning to whiskey, and craft whiskey in particular. One source states that women make up a whopping 37% of whiskey drinkers. We asked Laura Johnson, a professionally trained distiller who is currently in the process of opening You & Yours Distilling Co. in San Diego, to comment on this shift.

"I would assume women have always enjoyed drinking whiskey, it's just being written about a lot more these days," she explains. "Having said that, there are without a doubt more and more women dipping their toes into aged spirits. I would imagine this stems from the female knack for identifying and creating flavors." As more and more women become whiskey drinkers, the industry is sure to grow to meet that demographic.

No Longer Your Grandfather's Drink

Whiskey is no longer necessarily a drink for older people either. Many young adults (this means over 21, of course) are turning to the spirit that, in the 60s, was viewed as an older man’s drink. Younger whiskey lovers are starting their own distilleries across the country, too. Johnson, who also writes about craft cocktails and liquor on her blog Distillerista, is the perfect example of this change in demographics.

"I think it's safe to say that 10-15 years ago, whiskey was still widely considered an "old man's" drink, and now it's the go-to choice of hipsters and millennials everywhere," she says. The fact that whiskey is being popularized by the next generation can only mean good things for the beverage moving forward.

So, where does whiskey go from here? We talked to Lew Bryson, a whiskey and beer writer and author of Tasting Whiskey, who told us, “American whiskey is doing well, as well as it has for over 50 years, and I don't see that changing soon. As long as producers stay honest and strive to make the best whiskey that they can, we're in for a long stretch of good drinking.”


If you’ve never tried whiskey before or are thinking of adding a selection of craft whiskeys to your restaurant menu, why not give it a shot? As more and more consumers learn how to appreciate whiskey, the industry is only on its way up.

Posted in: Bars & Breweries | Infographics | By Sabrina Bomberger

Top Foodservice Trends of 2017

Just like in any art form, trends in the culinary world are constantly shifting to reflect the ever-changing interests and needs of people. Keeping up with these trends is important to restaurant owners, chefs, and really anyone working in the foodservice industry.

Each year, we attend trade shows like NAFEM and NRA to stay up to date on the most recent emerging foodservice trends. These shows offer a great opportunity to exchange ideas with other people in the industry and help us stay abreast of any new information that might inform our decisions as we move forward. This year, we learned about everything from remote-controlled ovens to cooking with fire. After finding out about all the forecasted developments in restaurant equipment, service, food, and even technology, we look forward to a 2017 filled with delicious cuisines and intelligent innovations!

Posted in: Foodservice Trends | By Jessica Wieser

Beer Battered Fish Tacos Recipe

Nothing says summer like refreshing citrus, and our fish taco recipe is bursting with strong tangerine flavor. By seasoning our fish with tangerine zest, the citrus blends with the savory and spicy batter to create a nice depth of flavor. We also added Stone Tangerine Express IPA to our batter because the carbonation makes the batter light, and the tangerine in the beer complements our slaw. Additionally, the jalapeno and cayenne pepper give these fish tacos a spicy kick that cuts through the bitterness of the hoppy IPA. This recipe is quick and simple to make, and the hardest part is not drinking all of the Stone Tangerine Express IPA before you add it to the batter.

How to Make Beer Battered Fish Tacos with Stone Tangerine Express IPA


Ingredients for Slaw

  • 4 cups of red and green cabbage
  • ½ cup chopped pineapple
  • 1 seeded and minced jalapeno
  • 3 tbsp. red onion
  • 2 tbsp. mayonnaise
  • 1 tbsp. fresh cilantro
  • 1 tbsp. lime juice
  • 1 tbsp. agave nectar
  • 1 tsp. tangerine zest

Ingredients for Fish Tacos

  • 4 corn tortillas
  • 2 lb. mild white fish cut into chunks
  • 2 cups of Stone Tangerine Express IPA
  • 1 cup all-purpose flour
  • 1 cup rice flour
  • 1 tbsp. kosher salt
  • 1 tsp. cayenne pepper
  • 1 tsp. cilantro (garnish)
  • Avocado slices
  • Pico de gallo
  • Lime wedges

Directions

  1. Combine the slaw ingredients in a large bowl and mix thoroughly until the contents are coated and set aside.
  2. For the batter, combine all-purpose and rice flours, cayenne pepper, kosher salt, and Stone Tangerine Express IPA in a bowl and whisk to combine.
  3. Season your fish with salt, pepper, and tangerine zest. Dip your seasoned fish into the batter to coat.
  4. Fry your fish until it turns golden brown and crispy. Remove your fish to a cooling rack with parchment paper beneath to catch any excess oil.
  5. Heat the tortillas in a pan until they are soft.
  6. Place the tortillas on your plate and add the fried fish, avocado, and slaw. Garnish with cilantro.
  7. Serve your fish tacos with pico de gallo and lime wedges, if desired.


While our beer battered fish tacos are inspired by summer, they are great all year round. The sweet flavor from the tangerine and the bitterness of the hops in the Stone Tangerine Express IPA help to set this recipe apart from other fish tacos. This recipe is simple to make and pairs well with any citrus-y IPA, making it a great addition to your bar or restaurant menu.

Posted in: Recipes | Bars & Breweries | By Richard Traylor