Kosmos: An Impressive Greek Restaurant In Walpole

It's such a joy to see another excellent Greek restaurant, with delicious cuisine and tasty Greek wines. Kosmos, located in Walpole, is owned by Angelos and Stavros Petropulos, and they recently announced the “official” opening of their restaurant, although technically it has been open for about six months. They wanted to be sure everything was perfect and in place before the official opening. I recently dined there, as a media guest, and was thoroughly impressed by their cuisine and wines. I certainly want to return there, to try more of their menu as well as to experience their Brunch. 

Stavros, who supervises the front of the house, previously attended business school in Switzerland and managed restaurants in Athens, Rhodes, and Santorini. Angelos previously worked at Committee, where I've enjoyed many scrumptious Greek meals with Greek wine. Their Executive Chef, Luis Figueroa, also worked at Committee, as well as Taqueria El Barrio and Eva Restaurant. 

Luis was also the creative force behind Committee's Grexico menu, a fusion of Greek and Mexican cuisine, for Cinco de Mayo. I thought that Grexico menu was innovative and delicious, and it could form a foundation for its own Grexico restaurant. Luis brought the Grexico menu ideas to Kosmos for the recent Cinco de Mayo celebration too.

With their background at Committee, I had high expectations for the cuisine and they more than met those expectations. 

It's rather unassuming from the outside, and there's limited on-street parking but there's ample parking behind the restaurant. Once you step inside, the restaurant is much larger than it seems from the outside, with a bar located inside to the left. There's a white and blue color scheme, with some intriguing murals on the walls, and soft Greek music plays in the background. It has a homey vibe, and on a Friday night, there wasn't an empty table. It's a place you definitely need a reservation for on the weekends.

Behind the restaurant is a walled-in patio, with ample seating for al fresco dining. This is going to be hugely popular this summer.

The Dinner menu, which features some family recipes that date back generations, is broken down into Mezedes (appetizers), Deipno (dinner entrees) and Synodeftika (sides). The Mezedes divided into Hot (12 options) and Cold (8 options), mostly from $12-$18, and include dishes such as Kolokithakia (fried zucchini), Midia (mussels & clams in a Retsina wine sauce), and Solomos Ceviche (salmon). The Deipno section offers 7 Meat & Fish options, from $26-$54, such as Kotopoulo (chicken chops) and Lamb Chops. There are also 2 To Share options, including Poikilia Kreaton (a selection of grilled meats and sides for $71) and Giouvetsi Thalassinon (a seafood mix over orzo and tomato sauce for $62). Both of those dishes are meant for two people. 

There are also 5 options for Sides, from $6-$9, such as Broccoli Rabe and Roasted Baby Potatoes. The Dessert menu has 3 options (1 for 2 people), priced from $11-$15, such as Saragli (baklava with ice cream) and Portokalopita Cheesecake.

On Sundays, from 10am-3pm, they also offer Brunch, with dishes such as Spanakopita Benedict, Greek Yogurt Pancakes, Shakshouka, Tsoureki French Toast, and Chicken & Biscuits. 

As for their Drinks menu, they have a full bar, and offer a number of cocktails (many $13-$15), a few with a Greek accent. They also stock a number of Greek spirits, from ouzo to tsipouro. As for beer, they have four beers on draft ($6.50-$8.50), and seven by the can/bottle ($6-$10), including four Greek ones. 

Their wine list, with about 46 different choices, is nearly all Greek, except for an Italian Prosecco and Pinot Grigio. The list is diverse and includes Sparkling, Orange, Rosé, Whites, Reds, Retsina and Dessert wines. 27 wines are available for the glass ($12-$17), offering plenty of choices. Most of the wines by the bottle are reasonably priced, around $40-$50, although the more expensive wines are generally worth the price. There's a Greek wine on their list for everyone's preferences, and as always I strongly encourage you to drink more Greek wine. The wines pair great with Greek cuisine, as well as many other cuisines. 

Our dinner began with a complimentary Olive Tapenade with a rustic bread drizzled with olive oil. The tapenade was tasty, with a nice complexity of flavors, and went well smeared atop the hearty bread. It was a pleasant start to the evening, and intimated the flavors they were to come.

Our server, Jorge, also used to work at Committee, and he was personable, knowledgeable, attentive and accommodating. We let him choose nearly all of the wines for the evening, and each of his choices was a winner. It was a pleasure to chat with him over the course of the evening. 

We began with two glasses of wine, a sparkling wine and an orange wine. I opted for the Domaine Karanika Sparkling Wine, which is made from 90% Xynomavro and 10% Assyrtiko, and produced by the Méthode champenoise. It was delicious and elegant, dry and crisp, with pleasing flavors of apple and citrus. A great choice to start, and it would pair well with many dishes, from seafood to fried foods. 

My dining companion had a glass of the Icon Roditis, a compelling orange wine that was complex and intriguing. Savory and tannic, with flavors of citrus, dried fruits, and some minerality. Great acidity, a lingering finish, and again, another excellent food wine. Jorge made a great choice with this wine, especially as I considered it prior to my visit while perusing their wine list. 

Our first dish was their Appetizer Special that evening, Arancini, filled with Greek cheese and goat cheese, sitting atop atop fig jam made with loukaniko (Greek sausage). The exterior of the arancini was nicely crisp and the interior was creamy and cheesy. The fig jam was sweet and salty, adding a nice element to the cheesy arancini. Everything was well balanced and the dish was absolutely delicious. Highly recommended! 

They offer three different Dips, from Tzatziki to Skordalia, but we opted only for the Whipped Spicy Feta, made with Chili Peppers, Olive Oil, and Feta Cheese. It was served with warm slices of pita bread.  The whipped feta was creamy, spicy and scrumptious, especially atop the warm pita. There was a nice level of spicy heat which didn't overwhelm but made sure you knew the chili peppers were present. It's a relatively simple dish, but well executed and it makes for a great bar snack too.

The Oktapodi Ksidato (pickled octopus) is topped with Kalamata olive powder and sits within a Pepper Coulis. The octopus was tender and meaty, with a pleasant pickled taste, enhanced by the slightly briny olive powder and the lightly spicy coulis. A taste of the sea, a taste of Greece. 

For a white wine, Jorge selected the 2019 Hatzidakis Skitali, an Assyrtiko from Santorini, and it was an exceptional wine; delicious, complex, and with great depths. Haridimos Hatzidakis was considered an extremely talented wine maker, but sadly passed away in 2019. The winery is now in the hands of his daughter, Stella. The term "skitali" means "baton," symbolizing the winery "baton" passed on from father to daughter. 

The wine is made from certified organic Assyrtiko grapes, which are fermented on indigenous yeasts and then aged on the lees for about 12 months in steel tanks. It's then aged in the bottle for another year before it's released. With a golden yellow color, the nose of this wine presents an alluring blend of citrus and floral notes. On the palate, there's a complex melange of intriguing flavors, including orange, lemon, white flowers, and an underlying minerality. It's elegant and crisp, rich and bright, with a lengthy and satisfying finish. Every sip brings new flavors to your mouth and it's a marvel just to slowly sip it over time. However, it's also a great pairing for seafood, like the octopus, as well as cheese. This is a "Wow" wine, sure to impress any wine lover. And it's probably one of the top Assyrtiko wines I've ever tasted. Highly recommended!

I love Saganaki, fried cheese, so I usually order it at any Greek restaurant I visit, and each place prepares it in their own special way. This Saganaki was pan fried Kefalograviera cheese topped by a grilled lemon. The exterior was tasty and crispy, with plenty of slightly chewy and gooey cheese within it. Each bite brought pleasure to my mouth, and the lemon added a bit of acidity to cut through the rich cheese. 

I also wanted to check out their Greek Fries, as the combination of french fries and feta is excellent. These Greek Fries are topped by feta, oregano, salt and pepper, and it's quite an ample bowl of fries, with lots and lots of feta, far more than expected and enough to feed 2-4 people. The fries were cut so they resembled little boats, or oval scoops, making it easy for the feta to be held by the fries. The fries were thin and crispy, with a nice clean taste, and enhanced by the briny taste of the feta. This would also be a great bar snack.

The Keftedes, lamb meatballs, with spicy tomato and feta, were firm and meaty, with a mildly spicy and tasty sauce, enhanced by the salty feta. As a lamb lover, I was impressed with these meatballs, and would love to try their lamb chops on a future visit. 

With our meat dishes, Jorge selected the 2016 Parparoussis Reserve, made with 100% Agiortiko, from the region of Nemea. The wine is aged for about 24 months in French oak, has an alcohol content of 13.5%, and is only made in exceptional years. It was complex and velvety, with a delicious melange of bright red fruits, with mineral notes, a mild earthy aspect and some herbal elements. It was sell balanced, with silky tannins, and a lengthy finish. A great choice for the lamb.

Our final savory dish was the Manti Me Kima, Greek dumplings with a Bolognese stuffing, within a beef Mavrodaphne broth and truffle oil. Another exceptional dish, with perfectly cooked dumpling skins and a nicely spiced and meaty filling. The broth was complex and delicious, enhancing the dumplings. I'd order this again anytime. 

For dessert, the Bougatsa (which serves two people), is made with a traditional crispy phyllo dough, semolina custard, Merenda chocolate sauce (kind of a Greek version of Nutella, but with more chocolate over hazelnut), and powdered sugar. As you all know, I'm not a big fan of powdered sugar on desserts and believe this dessert would have been even better without it, showcasing the beautiful colors of the crispy phyllo rather than white powder. Taste-wise though, it was excellent, a nice blend of the Merenda and custard, with the delightful crispy phyllo. It's quite a large dessert, and four people could probably have each enjoyed a slice. A fine dessert choice.

With the dessert, we had a glass of Cavino Deus Mavrodaphne of Patra, a dessert wine made from 70% Mavrodaphne and 30% Korinthiaki. Sweet, but balanced with nice acidity, it had pleasant flavors of ripe plum and fried figs, with hints of spice. 

 

Overall, I was thoroughly impressed by the cuisine, wines and service at Kosmos. It fulfilled all of my expectations and I give it my highest recommendation. Chef Figueroa is doing a great job in the kitchen, creating plenty of inventive and delicious dishes. The Greek wine list is diverse and exciting and you really need to drink more Greek wine. You really need to dine at Kosmos, which is open for dinner Wednesday through Sunday, and also for brunch on Sundays. I'm already planning my next visit there to experience more of their menu.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1)  Towne Stove and Spirits has a new spring menu, created by Culinary Director Lydia Shire and Executive Chef Mario Capone. The revamped carte du jour will refresh some signature dishes by incorporating new seasonal flavors while adding in some future classics.

In the “Start” category of the menu, you will find some new options: English Pea Soup (with basil, tender purple garlic flan - $9); Crisp Soft Shell Crab Panini (drunken avocado soup shot - $21); Rock Shrimp Spaghetti (with guanciale & Calabrian spiced tomato, hot pepper oil - $16); Sashimi of #1 Tuna (miso mustard “paint” bowl of crisp edamame beans - $18); and, Spring Artichoke Raviolini (with whole deep-fried artichoke Romano - $17). The culinary duo has also unveiled new “share” options including: Giant Hot Pita (made to order with ember-roasted eggplant, creamy fava bean ‘pate’, spiced lamb kabob - $18); Charcuterie: Italy’s Best Sopressata & Prosciutto (Towne’s best potted trout, chicken liver and cider pate with wood grilled Pugliese bread - $21); and, Towne’s Own Rum Smoked Salmon (on crisp maple brown bread with preserved beet and pink horseradish - $17).

There is also a new “pizza – wood grilled” option: Garlic Pizza (with carpaccio of king oyster mushroom & Sardinia’s truffle cheese, truffle honey - $18). The new Little Gem Salad (with whipped feta, peeled grapes, Marcona almonds and lemon-poppy seed dressing - $12) and Asparagus Cooked Over Coals (ciabatta with burrata, lambs lettuce, Argan oil, pistachio polonaise - $13) now also grace the “salad” section.

Moving onto the “sea + crustacea” section of the menu, find Fluke Filet (with sorrel butter and lime on bed of flaked fluffy crisped brioche and parsley crumbs - $31); Swordfish Steak (simply grilled or charcoaled, rosemary skewered with squid, lemon risotto and olio santo - $32); Black Sea Bass (with ramps, grilled razor clams and cassava puree - $31); Bouillabaisse Lobster & Pork Belly Roast (with baby monkfish tail, saffron, sea urchin rouille - $38); and, Wood Grilled Lobster Tails (with drawn butter and charred lemon – market).

For "steaks, chops + birds” options, check out: Giannone Roto Chicken (citron ‘flak’ salt, Chantilly mashed potatoes - $24); Coq au Vin (young chicken brick-style with Austrian Riesling, strewn with toasted garlic and spring carrot spaetzle - $32); Sirloin 14 oz Prime (simply grilled or with chive blossom, fresh horseradish butter - $42); Lamb Sirloin Steak (tandoori-charcoaled with golden lentils, crisp fried okra and India’s poppadoms - $38); and, Veal Porterhouse (roast cippolini onions, caramelized shallots, fig and morel sauce - $42).

For “sides,” you will find the following: Tagine of Basmati Rice (with cardamom, cilantro, mint, thin fried spring onions - $7); French Fries (whole head of roasted garlic, rosemary salt, truffle and porcini oil - $8); Wood Grilled Asparagus (with hollandaise or simply steamed - $12); and, Whole Roast Large Mushroom Caps (with garlic, fine sherry and curly parsley - $11).

2)  From creating items such as the “Mellow Yellow” cupcake infused with melatonin and valerian, to his “Elvis Cupcake,” a chocolate, peanut butter, banana and bacon homage to the king of rock n’ roll, Chef Stephen Butters of Butter Café and Bakery located in Walpole, continues to make a name for himself in the world of sweets. On April 19, at 10pm ET/PT, Chef Butters will appear on the Food Network's show "Sweet Genius” competing for a prize of $10,000.

Though I find host & dessert master Ron Ben-Israel to be a little creepy, I do enjoy the show, watching the pastry chefs create some amazing desserts with very strange ingredients. And it is even better when there is a local competitor. So let us give our support to Chef Butters on April 19.

3)  As part of its ongoing efforts to support the community, Blue on Highland, located in Needham, is launching “Dine & Donate,” a program that allows guests to donate a percentage of their final bill to a local school or non-profit pediatric cancer care and research organization of their choosing. Guests that dine-in or order take-out from Blue on Highland on Sundays will be able to specify which local education or non-profit children’s organization they would like a percentage of their final bill to be donated to including: St. Jude Children’s Research Hospital, Dana-Farber Cancer Institute’s The Jimmy Fund, Chickering School PTO in Dover, or the Needham Education Foundation.

“We’re a neighborhood restaurant and there’s nothing more important in our communities than our schools and children. Our guests come from a variety of communities so we wanted to come up with a way that we could support several local PTO’s and cancer research centers, not just one organization,” said Catherine Walkey, Owner of Blue on Highland.

Guests need only fill out a card that specifies where they would like their percentage allocated, and Blue on Highland will do the rest. This takes place every Sunday, from 11:30am-9pm.

4)  In a city where scotch bars are often limited to scotch and cigar bars, Towne Stove and Spirits is ready to revamp and refocus the beverage program at their second level “Uptowne” bar. To introduce their new scotch bar concept to the neighborhood, Towne's Beverage Manager, Brad Bernardo, will be hosting a series of scotch tastings. Connoisseurs will sip, swizzle and snack while Towne’s beverage team shakes, stirs and swirls different single, blended, pure, and vatted malts that have been aged perfectly in oak.

When: Tuesday, April 17 & April 24, from 6pm – 7:30pm
These tasting events are complimentary to guests ages 21+ and an RSVP is required by emailing Towne’s Beverage Manager, Brad Bernardo: bbernardo@lyonsgroup.com. Limited space is available and is granted and confirmed (via email) on a first come, first serve basis.

5)   Concord Cheese Shop proprietor Peter Lovis is "..mad for spring goat cheeses, made from the milk of Mama Goats whose kids were born in March. While suckling, Mama’s milk is bold flavored and rich, which is manifested in spring-produced cheese. Of the 20-plus local and European goat cheeses sold at the Concord Cheese Shop, Lovis’ favorites are the “buttons” and “pillows” that are delivered within days of being inside Mama Goat. But like his children, he cannot choose between them."

“Goat cheese tastings should include one fresh, one ash-coated or leaf-wrapped, and one aged French goat cheese,” says Lovis. Some to look for now:
--Crystal Brook Farm (Sterling, MA) There are 100 kids on Annie Stoddard’s farm, and their mamas are producing incredibly thick and healthful milk. Annie’s cheese is delivered to the shop within 5 days of milking. Then, it is shaped into 2-inch crottins (French for goat droppings) and marinated in garlic and olive oil.
--Le Lingot de Quercy (France) resembles a small gold bar or ingot. It weighs half a pound, has a thin rind, and is firm enough to slice. One can observe the cheese ripening from the outside in, resulting in two distinct colors, textures and flavors.
--Valency (France) was created by a friend of Napoleon’s in the 1800s. Because the emperor’s war in Egypt was faring badly, the friend made sure that the traditional pyramidal shape of the cheese was truncated, so as not to remind Monsieur Bonaparte of his battle woes while dining.
--Ponte de Bique (Loire Valley) Another classically pyramidal cheese that’s light, fresh and pairs well with a glass of chilled Sancerre.
--Arina (Holland) This versatile goat gouda is firm and large. It utilizes milk from goats who’ve grazed all summer on fresh grass and hay. It’s made in the fall, so is slightly aged and ready for optimum eating now.
--Bonne Bouch (Vermont) is a 4-ounce round, packaged in a sweet wooden crate. Made from spring milk, but aged for a few months while covered in fine ash, an ancient method of cheese preservation that’s still popular.
--Laura Chenel’s Chevre (Sonoma) Creamy and mild, this handcrafted cheese is well-priced, and complements pizza and warm sandwiches.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1)  For Easter Sunday, Tryst in Arlington will be extending its Sunday brunch hours from 10am-3pm on Sunday, April 8, to offer diners a special two course, prix fixe brunch menu for $22 per person (tax and gratuity not included) . Guests will indulge in specialty items such as Lemon & Ricotta Pancakes, Breakfast Pizza (eggs, house-made sausage, herbed goat cheese & caramelized onions) and Croque Madame (country ham, Mornay, sunny side up egg & greens).

A children’s menu will be available a la carte. Reservations are required and can be made by calling 781-641-2227. Tryst will not be serving dinner that evening.

2)  The Quinault Indian Reservation is over 200,000 acres of pristine productive conifer forest land that meets 23 miles of unspoiled Pacific coastline in Washington State. The people of the Quinault Indian Nation (QIN) continue to fish the same land their ancestors did centuries ago.

Beacon Hill Hotel & Bistro presents a special dish “Quinault Tribe Steelhead Trout with Wild Mushrooms, Orange Scented Beets and Pickled Saltwort ($27)” on its menu for a limited time. The Steelhead Trout comes directly from the Quinault Indian Nation (QIN).

“This particular fish is important for a few reasons. First and foremost, it is delicious and has a very limited season. Grabbing great ingredients as they become available, especially if it is just for a brief moment during the year, is important to us at the Beacon Hill Hotel & Bistro. Everyone can eat farmed salmon, cod and tuna almost any time they want. But, there is a lot more out there--like this particular trout. Sourcing the best ingredients during their limited peak, working directly with the Quinault Indian Nation, supporting their sustainable practices, and helping to also preserve an American tradition means a great deal to us,” said Josh Lewin, Executive Chef of Beacon Hill Hotel & Bistro.

“The entirety of this dish is ‘Pacific-Northwest’ in scope from the steelhead itself, to the foraged mushrooms and saltwort (seabeans); literally tasting as if the diner is standing on the river pulling the fish out and cooking it right there. It is a real ‘time and place’ dish,” said Chef Lewin.

This Quinault Tribe Steelhead Trout is available daily at the Beacon Hill Hotel & Bistro for dinner Monday through Saturday 5:30PM to 11PM - Sunday and Holidays - 5:30PM to 10PM while it is at its peak. It is anticipated to be pulled sometime in early-mid April.

Here is the Recipe (Yields Two Servings):

Ingredients:
(2) 7 ounce portions steelhead trout, skin removed
6 small beets, mixed colors
1/4 lb. seasonal wild mushrooms, cleaned
Vegetable stock
Duck fat or lard
Kosher salt, black pepper
3 oranges halves
Thyme and bay
Butter

Method
1. Place beets in a small baking dish with the oranges thyme and bay. Fill halfway with vegetable stock. Cover tightly and bake at 325 degrees until tender (Roughly 45 minutes). Peel beets right away, leave whole and set aside.
2. Heat a heavy skillet and add enough fat to lightly coat. Season the steelhead liberally with salt and pepper on both sides. When the pan is hot, sear the fish on the top side turning 90 degrees halfway through.
3. Carefully turn fish to the other side in the pan and discard the animal fat. Turn heat to low and add 3 tablespoons butter to the pan. Baste continuously with the butter until cooked to medium rare, about 5 minutes.
4. Meanwhile, add mushrooms to a sauté pan and add 4 ounces vegetable stock, salt and pepper. Cook over medium heat until the liquid is halfway reduced. Add 1 tablespoon butter and continue to cook until mushrooms are done and liquid has almost completely reduced. Check seasoning, plate and serve.

3)  On Wednesday, April 25, from 7pm-9pm, Towne Stove and Spirits will “Go Green” by hosting an evening with Greg Stiemsma to benefit the Young Audiences of Massachusetts. This basketball prodigy and Boston newcomer will double up as a celebrity bartender for the night to further raise awareness of one of the state’s leading non-profits that focuses on providing students with access to quality art programs.

Sip, snack and shake it up with one of Boston’s newest favorite athletes in Towne Stove and Spirits’ luxurious Back Bay Room. Sports aficionados, philanthropists, socialites – and everyone in between – will be treated to complimentary wine and beer selections alongside hors d’oeuvres prepared by Culinary Director Lydia Shire. Stiemsma’s dedication to community causes is one that has graciously traveled with him from Wisconsin to Boston and Towne is proud to raise its glass to this unforgettable night-with-a-cause.

Cost: $50 donation to Young Audiences of Massachusetts (includes complimentary beer, wine and light hors d’oeuvres)
More Info: This event is ages 21+. To reserve tickets, please visit: E-Store Boston. For more information on the Young Audiences of Massachusetts, please visit: www.yamass.org.

4)  On Tuesday, April 3, The Beehive presents a tribute to the innovative jazz genius Miles Davis with cuisine, libations and live entertainment. Join The Beehive for this celebration of an American icon as some of the most powerful and seasoned musicians in Boston honor the late-great Miles Davis with everything from bebop tunes to cool blues.

Miles Davis was an innovative composer and bandleader and is regarded as one of the most influential and respected figures in 20th century jazz. Along with his musical groups, Davis was at the forefront of major developments in the genre like bebop, cool jazz, hard bop, modal jazz and jazz fusion from the late 1940s to the early 1960s. His album “Kind of Blue” is the best-selling album in the history of jazz music and his work garnered him eight Grammy Awards, a Grammy Lifetime Achievement Award and three Grammy Hall of Fame Awards.

The spirit of Davis comes alive at 8pm as Phil Grenadier on trumpet, George Garzone on sax, Tim Ray on the keys, John Lockwood on bass and Luther Grey on drums take the stage to honor Davis in all of his musical incarnations with a powerful and breathtaking set until 12am. The night’s music will be complemented by the culinary contributions of Executive Chef Rebecca Newell from 5pm-2am.

5)  Butter Café and Bakery, located in Walpole, will be celebrating Easter this year by giving its customers a free order of homemade marshmallow peeps with every order placed for the upcoming holiday. Customers merely need to mention that they’d like their free peeps when placing their custom order by calling 508-668-2123.

When: Available March 23-April 8 (orders must be placed on or before 4/08/2012).

And here is the Recipe for Butter Café and Bakery Homemade Peeps

Ingredients:
3/4 cup light corn syrup
1 cup cold water
3 envelopes plain gelatin
2 cups granulated sugar
2 teaspoons vanilla extract
Pinch of Salt
Colored Granulated Sugar

To Start:
--Prepare a 9 x 13 x 2 inch pan as follows....Cover the pan lightly with shortening.
--Place a half a cup of cold water in a bowl and sprinkle the gelatin over the surface of the water and reserve.
--Put the corn syrup, sugar, salt and a half cup of water in a heavy medium size pan on low heat. Stir mixture until the sugar is dissolved and it starts to bubble.
--Cover it for about 3 to 4 minutes to make sure that the sugar crystals on the sides of the saucepan melt.
Uncover and turn up the heat to medium high heat and insert a candy thermometer into the mixture.
--Boil the syrup without stirring. When the temperature reaches 240 degrees take off the heat.
--Pour the syrup into the gelatin mixture. After all the syrup has been added, turn the mixer to high and beat it like Michael Jackson for 10 to 15 minutes or until the mixture is really white (should be like the consistency of Fluff). Now add the Vanilla.
--Pour the mixture into the pan and smooth it out. Let it sit at room temperature uncovered overnight.
--The next day, sift the colored granulated sugar onto a cutting board and turn the pan over in order to remove you’re soon to be Peeps. Tap the stiffened Marshmallow out of the pan and remove. Use your favorite “animal –like” cookie cutter and shape your peeps. Dip the cut sides of each strip into sugar to coat then cut each little bit.
--Shake to get rid of the extra sugar.

Makes about a pound.