“PB&J”

• 8 Slices Challah Bread
Hazelnut Butter
• 1 cup Hazelnuts, toasted
• 2 Tbsp Honey
• 1/2 cup Hazelnut Oil
Peanut Butter
• 1 cup Peanuts, toasted
• 1 Tbsp Honey
• 1/2 cup Peanut Oil
Blackberry Jam
• 2 Baskets Blackberries
• 1/2 cup Sugar
• 1 Tbsp Lemon Juice
Strawberry Jam
• 2 Baskets Strawberries
• 1/2 cup Sugar
• 1 Tbsp Lemon Juice
For the Rum Sabayon
• 2/3 cup White Rum
• 1/3 cup Sugar
• 6 Large Egg Yolks
For the Whipped Cream
• 1 cup Heavy Cream
• 1/4 cup Sugar
• 1 Tsp. Vanilla Extract

For the Hazelnut Butter: In a food processor or vitamix, combine the hazelnuts, honey, & purée until pretty smooth leaving it a little chunky. Slowly drizzle oil until thick. Set aside.
For the Peanut Butter: follow steps for the hazelnut butter except purée until smooth.

For the Blackberry Jam: In a sauce pot combine all ingredients and heat over medium heat until thick. Transfer & cool.
For the Strawberry Jam: Follow steps for the blackberry jam.
For the Rum Sabayon: In a large heat proof bowl whisk together the rum & sugar. Then whisk in the egg yolks. Set bowl over a pan of simmering water making sure the bottom of the bowl doesn’t touch the water. Whisk vigorously until the mixture becomes frothy and stiff. Set aside

For the Whipped Cream: In a standing mixer add all ingredients & start mixing on medium speed until it starts to get thick. Turn up speed to high until cream is whipped to stiff peaks. Set aside.

To Plate: Toast challah bread using a panini press or a toaster oven. Cut in half. Using four pieces of bread per dish spread each of the butters on 2 pieces of bread. Follow the same procedure for the jams. Place a dollop of whipped cream on off center of plate & place one of the toast pieces with the Hazelnut butter on it. Using the whipped cream as “glue,” place another dollop on the hazelnut toast. Now place one of the toast pieces with the strawberry jam on it & repeat steps with other butter toast & jam until there is one of each of the toast pieces on the plate. Drizzle Sabayon on plate & toast pieces. Top with chopped toasted nuts & powdered sugar. Garnish with some chopped strawberries & blackberries & serve.