Homemade Peeps at Restaurant 3.

This Easter, luscious melt-in-your-mouth marshmallow delights topped with a sweet sugar crust await customers at 3. Executive Chef, Brian Robinson is making his own version of the perennial crowd favorite- Peeps. The marshmallow confections are molded into creative shapes and rolled in colored sugar. The treats will be served complimentary to diners as part of 3’s Easter Sunday Low-Country Brunch from noon to 3 pm on Sunday, April 4, 2010 or try your hand at making your own at home (see the recipe below).

The Low-Country Brunch featuring an extensive selection of breakfast favorites including Babes in the Woods country sausage, asiago grits, breakfast muffins, cinnamon brown sugar French toast as well as a made-to-order omelet station. Low-Country favorites such as fried chicken & waffles, gumbo and shrimp & grits add southern flair. Traditional Easter dishes such as  Honey-glazed ham, Dijon-crusted leg of lamb and Slow-roasted prime rib are also offered. The Easter brunch is served buffet-style and is priced at $27 per person for adults and $12 per child, for children under 12.

3’s Homemade Peeps – By Executive Chef Brian Robinson
Ingredients:
Powdered sugar, as needed
2/3 cups cold water, divided

2 envelopes unflavored gelatin
1 1/3 cups granulated sugar
½ cup light corn syrup
½ teaspoon salt
1 teaspoon vanilla extract
Colored sugar, fine granulated, as needed
Decorating icing, as needed
Preparation: 
Oil the sides of a 13x9x2 inch pan and dust with powdered sugar.
In the bowl of an electric mixer, add 1/3 cup cold water then sprinkle gelatin in water.
In a pot, add 1/3 cup water, the granulated sugar, the corn syrup, and salt, stir and cover until the syrup bubbles lightly. Use a candy thermometer to reduce the temperature to 240 degrees.
Slowly whisk the syrup into the gelatin and water mix. Mix on high for about 10 minutes. (It should look like white marshmallow). Add in the vanilla at the last minute.
Pour the marshmallow mix into the prepared pan, smooth out the top, and sprinkle with colored sugar.
Let sit to dry for 6-8 hours or overnight.
Cut peeps into the shapes you want and decorate.

 ENJOY!
3 is located at 2950 Clarendon Blvd. in Arlington, VA, across the Clarendon Metro Station. Open for dinner Monday through Thursday from 5 p.m. – 10 p.m., Friday and Saturday from 5 p.m. – 11 p.m. and for dinner and brunch on Sunday from 11 a.m. – 9 p.m., 3 is a neighborhood Clarendon eatery featuring Southern cuisine with imaginative twists, an impressive beer list and specialty cocktails.  For more information or reservations please call 703-524-4440 or visit the website at www.restaurantthree.com.

Advertisements

One Response

  1. […] Executive Chef, Brian Robinson of Restaurant 3 is making homemade peeps for Easter. Get the details on Dining in DC. […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s