Nothing says Easter like marshmallow Peeps. It's not unusual for those little bright pink or yellow chicks made of sugar and chemicals to be a person's favorite part of the holiday. Naturally, Weekend America's John Moe wasn't satisfied with eating peeps straight out of the box. He decided to enlist Seattle chef Jason Wilson to help him make a full Easter meal that incorporated the noble Peep into every dish.

Chef Jason Wilson's World Famous Peep Recipes
Peep Fondue

Ingredients:
2 rows of Peeps, one blue, one yellow
1 tbsp. Butter
1/3 cup water
1/2 pear, sliced
1/2 apple, sliced
chocolate cookies
cheese, sliced into logs


Procedure:
In a saucepot on low heat, slowly melt the Peeps with the butter and water, stirring consistently. When Peeps are melted and fondue is ready, serve in a fondue pot, keeping mixture warm because it will become solid if left to be cold.

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Peep Crusted Foie Gras Torchon
Serves 4


Ingredients:
4 slices of duck liver pate or foie gras pate (see specialty stores)
8 Peeps in varying colors
balsamic vinegar
sea salt


Procedure:
Portion the foie gras or duck liver pate evenly onto 4 plates Season the slices with sea salt Tear the base layer of the Peep so as to have an even covering over the pate. Using a blowtorch, burn the Peep base until dark brown, dress with balsamic vinegar, lightly, and garnish with a Peep head.

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Green Ham and Eggs
Serves 4


Ingredients:
4 of Black Forest Ham, sliced 1/2-inch thick, cut into 3-inch square or round
8 Peeps, blue and yellow
blowtorch


Salad:
2 soft boiled eggs
2 tbsp. crème fraiche
salt and pepper to taste
1 tsp. white truffle oil
2 tbsp. Minced chives
1 tbsp. pesto

Procedure:
Portion the ham and place on the grill to mark and warm. Chop the eggs and mix all remaining ingredients. Take one yellow and one blue Peep and using your hands, force them together in one greenish ball of Peep. Place on top of ham and burn with the blowtorch until aromatic and dark brown. Garnish with the pesto and top with the egg salad.

YUM!