Tom & Jerry Batter Posts

Connolly’s: Behind the Batter

For the past few years around this time, the discussion on PDD has turned to Tom & Jerrys – where to find the fixins, if there are acceptable alternatives to Connolly’s, and the ups and downs for Connolly’s.

The PDD film crew got sweet and sticky with Steve Knauss and John Kurth as they began production on this year’s batch of Connolly’s Tom & Jerry batter.

Stay warm, stay frothy.


Found: Connolly’s Tom & Jerry Batter

I found some Connolly’s Tom & Jerry batter in the freezer section of West Duluth Super One today. I thought I should alert you all before the¬†December batter shortage hits.

Homemade Tom & Jerry Batter

OK gang, due to the volume of discussion and frustration regarding Connelly’s vs. Mrs Bowen’s vs. Flaherty’s, I’ve taken it upon myself to root out a decent recipe for homemade Tom & Jerry batter. Here’s the result of my research and experimentation (it should be noted that I pilfered 95 percent of this from an online recipe):

12 eggs, separated
1/2 teaspoon salt
1 pound butter, room temperature
3 pounds powdered sugar
2 tablespoons vanilla extract
1 teaspoon ground cloves
1 teaspoon ground allspice

Beat egg whites and salt in a large glass or metal mixing bowl until stiff peaks form (when you lift your beater straight up the egg whites should form a sharp peak that holds its shape).

Beat the egg yolks to soft peaks in a separate bowl. Beat the butter and powdered sugar in another large bowl until light and fluffy. Add the egg yolks and vanilla to the butter mixture; mix. Stir in the cloves, allspice, and the egg whites; beat until well blended. Batter can be frozen or kept in refrigerator for several weeks.

To make a Tom and Jerry, put one jigger of dark rum and one jigger of brandy in a coffee cup, add a heaping tablespoon of batter, fill the cup with boiling water and garnish with a little ground nutmeg (most aficionados consider it a sacrilege to stir the batter, but I have one friend who won’t have it any other way).

Heaven!! A true PDD (Perfect Duluth Dram). And it only took me a half hour or so to whip up (plus this recipe makes a lot — several weeks worth for our household and a rotating cast of holiday guests). Reviews have been overwhelmingly positive. My wife, upon hearing the recipe, remarked, “That’s cake frosting! No wonder people love it!”

One final caveat: use pasteurized eggs, available at Cub Foods, but — curiously — not at Mount Royal, last time I looked.

Cheers, and happy holidays!

The Ongoing Tom & Jerry Batter Issue

So, perhaps you have been following along with the recent comments on last year’s PDD Gift Guide regarding Connolly’s Tom And Jerry Batter. The news that came out there is that Upper Lakes Foods, which owns the Connolly family recipe, no longer has a manufacturer to produce it. The supply ran out shortly after Thanksgiving, leaving consumers with the choice of either buying inferior brands or making the batter themselves.

The folks at Heavy Table took up the topic today with a little history of the fine tradition of applying sugary frosting to one’s booze, along with a recommended recipe.

Hopefully Connolly’s will be back on shelves next year. (As Baci noted in the old post, perhaps a PDD army will have to step in and rent a kitchen to crank it out if need be.) It’s been a popular fixture in these parts for over 60 years, having originated at Connolly’s Bakery on Belknap Street in Superior. Other brands simply don’t compare.

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