The Delights Of Spring (And Peeps)

April has arrived and with that comes all of the festivities of Easter. Holiday meals, spring break, egg hunts, decorative baskets filled with chocolates and candies. One of the all-time favorites that can be found in every child’s basket is the marshmallow peep. You know, those little chicks, available in a rainbow of colors: yellow, pink, lavender, blue, green, and red (although in the Gazette world, only yellow will do!).        

Now you may think that peeps are an Easter-only indulgence, but think again: 4.2 million peeps are made daily in the U.S.

The peep population has its origins back in 1910 when Russian-born Samuel Born came to New York from France, where he was known for his handmade chocolates. (Today he is, in addition to peep fame, known for inventing the machine that inserts sticks in lollipops.) In 1917, Born opened a small chocolate shop where he made confections daily; when fresh chocolates were ready for purchase, he’d hang his signature sign which read: “Just Born.” The shop became known as Just Born.

Due to the popularity and growth of his business, by 1932 Born moved his company to Bethlehem, Pennsylvania. In 1953 the Born Company acquired the Rodda Candy Company, which at the time was making a very limited amount of a holiday marshmallow treat for Easter: the peep.

The early process for manufacturing a peep was very laborious. When Born first bought the company it took up to twenty-seven hours to make one chick. He and his team quickly expanded the process, and soon he became the largest marshmallow candy manufacturer in the world. It now takes only six minutes to make a peep.

For you diet-conscious folks out there, you may be thrilled to learn that this marshmallow bird has zero grams of fat and is gluten and nut free. You can even make fun and entertaining desserts with the little guys.

This Easter dessert recipe has family smiles written all over it, and it’s quick and easy to make.

     Orange Chantilly Cream-Filled Oranges

     Ingredients

        Peeps (preferably yellow chicks)

        10 large navel oranges

        4 1/2 cups heavy whipping cream

        1 cup confectioners’ sugar

        2 1/4 teaspoons orange extract

        1 bunch mint

    Directions

    Cut a thin slice of the rind off the bottom of each orange so it sits flat.

    Cut off the top third of each orange. With a grapefruit spoon, scoop out pulp. Invert oranges onto paper towels to drain. Remove and discard membrane from orange pulp; set aside.

    In a mixing bowl, beat cream until it begins to thicken. Add confectioners’ sugar and extract; beat until stiff peaks form. Beat in orange juice. Fold in reserved orange pulp.

    Spoon mixture into orange shells. Cover and refrigerate until serving. Before serving, top each orange with a peep and sprig of mint.

Speaking of sweets, the charming folks over at Miette Patisserie and Confiserie have added a third location in the Marina at 2109 Chestnut (at Steiner). Megan Ray had little idea when she started at the Berkeley Farmers Market back in 2001 that seven years later she would have three San Francisco locations and be baking such in-demand mouthwatering items as the Tomboy Cake, Lemon Debutante, and Bumble Bee. Miette is French for “little crumb”; the stores’ décor is reminiscent of a pastry shop straight from Paris; ohlala!

With the economy generating a little tug-of-war within the local restaurant economy, dining out in the city is becoming all the more exciting! Restaurants are creating all kinds of enticing and dollar-worthy menu specials. Waterbar has launched its “Drinks and a Dozen” (weekdays, 3 to 6 p.m.); enjoy the oyster-of-the-day at $1 per bivalve, and a house specialty cocktail, such as the Spa in Cabo, for $5. That’s the way to end your stress-filled work day!

Next door at Epic Roasthouse in the Quiver Bar, you can indulge in the “3 Bs” special (weekdays, 11:30 a.m. to 5 p.m.): for $20 you can enjoy Epic’s ultimate half-pound Roasthouse burger, and a brownie. Just have your office forward your calls while you indulge in this luxury.

In the dinner category, executive chef Jonnatan Leiva over at Jack Falstaff has introduced a four-course family-style meal he’s calling “La Cena de Familia.” It’s a prix fixe tasting menu inspired by some of Jonnatan’s most delicious childhood memories. “Eating this way creates a communal, friendly vibe,” he says. “There’s nothing more relaxing and fun than literally sharing a meal with friends and family. This sort of comfort is exactly what our customers are looking for in the days and times like these.” The $40-per-person menu is just the nourishment the economists ordered to keep you thinking clearly about our stimulus package.

   

San Franciscan Steven Oliver is a restaurant manager and wine buyer.