Eating House and the Broken Shaker Turn Easter Candy Into a Boozy Brunch

On Sunday, the Easter Bunny will hippity hop through Miami, leaving a trail of candy in his wake. You could just eat the Peeps and Cadbury Creme Eggs he leaves -- or you can turn them into a delicious boozy Easter brunch.

We asked Miami's favorite popups -- Eating House and the Broken Shaker -- to show us how to turn our favorite Easter candy into a wonderful meal. The result is a Southern-themed meal using our two favorite ingredients: bacon and bourbon. The recipes are totally easy too!

Giorgio Rapicavoli's (Eating House) Chicken and Waffles With Fried Peeps


8 ea Peeps

1 cup Graham Cracker Crumbs

2 oz AP Flour

2 ea Large Eggs, beaten

4 ea Buttermilk Waffles

4 ea Applewood Smoked Bacon

4 Tbsp Brown Sugar

2 oz Grade A Maple Syrup

1 pinch Salt
1/2 tsp Vanilla Extract

8 oz. Vanilla Ice Cream

1 oz. Buttermilk

Preheat oven to 325 degrees. Rub each strip of bacon with a tablespoon of brown sugar. Place on a silicone baking sheet or a tray lined with parchment. Cook 15 to 20 minutes or until bacon in slightly firm and sugar has caramelized.

Soften vanilla ice cream by leaving it at room temperature for a few minutes. Once softened, incorporate the buttermilk into the ice cream with a hand mixer until smooth. Once the buttermilk is fully incorporated into the ice cream, return it to the freezer and allow the ice cream to harden again.

Place the eggs, flour, and graham cracker crumbs in separate bowls to create a
"breading station." Cut the Peeps in half and coat them fully in flour with one hand. With your other hand, dip the Peeps into the beaten eggs, making sure to cover the Peep completely in the egg wash. Using the dry hand (the one used for flouring), coat the Peeps in the graham cracker crumbs. Once all the Peeps have been coated in graham cracker crumbs, place them back in the egg wash and back again into the graham crumbs. Once all the Peeps are double-coated, place them into the freezer to harden until ready to serve.

Mix the vanilla extract with the maple syrup and salt. Once fully incorporated, set aside and reserve for plating.

Fry the breaded Peeps in 350-degree oil until golden brown and the graham has crisped a bit in the fryer. If the Peeps start to leak out during frying, remove them from the fryer and place them on a plate lined with paper towels. Allow the peeps to cool for 30 seconds before plating.

Warm up the buttermilk waffles in a toaster oven or countertop toaster until the edges have browned a bit and the waffle is toasted through.

To plate the dish, arrange varying pieces of fried Peeps, candied bacon, and waffle off-center on a plate. Next to that, place a scoop of the buttermilk ice cream. Drizzle the vanilla maple over the Peeps and waffles to finish the dish. Serve while the Peeps and waffles are hot. (Serves four peep-le.)

Adam DelGiudice's (the Broken Shaker) Cadbury Egg Old-Fashioned


Cadbury Creme Egg
2 oz. Bourbon

Crack open the Cadbury egg and spoon the cream into a mixing glass.
Pour in bourbon and a dash of bitters, and muddle until the cream is dissolved.
Pour into an old-fashioned glass with ice. Garnish with orange peel.

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Laine Doss is the food and spirits editor for Miami New Times. She has been featured on Cooking Channel's Eat Street and Food Network's Great Food Truck Race. She won an Alternative Weekly award for her feature about what it's like to wait tables.
Contact: Laine Doss