Peanut Butter: Good Foie Gras Replacement on New Year's?

That's Nuts

A weekly dose of nutty history, pop culture, and recipes from Lee Zalben, aka The Peanut Butter Guy.

Note: Lee Zalben, a.k.a. "the Peanut Butter Guy" is the creator of the Peanut Butter & Co., a New York sandwich shop with a national line of nut butters. Every week he chimes in with some nuttiness. Take it away, Lee!


[Photograph: Lee Zalben]

Champagne and foie gras—perhaps this is how you rang in the New Year during the stock market's boom times. But for 2010, you might not have the ducats to put on such a rich spread. And even if you can, perhaps you're opting for a less showy celebration.

So if you aren't going to splurge on Krug or Veuve Clicquot, why not opt for some California sparkling wine or some affordable Spanish cava? And if you've got a sweet tooth, Italian moscato d'asti is a nice dessert wine with some bubbles to tickle your tongue.

And instead of foie gras? Well, what about peanut butter? It's rich, it's spreadable, it's savory and sweet at the same time. Put it on some toast points and voila—instant decadence (and guilt free, to boot).

Still not convinced? Consider this: wine is fermented grape juice. And grapes are "J" in the classic PB&J. Happy new year, eaters! Got any nutty finger foods planned for your parties?