Speculoos spread and waffle.

Dish of the Week: Speculoos spread

Airplane food is generally terrible. (Duh.) But flying with Delta Airlines has one culinary highlight: Biscoff cookies, also known by the Dutch as speculoos. The butter cookies are heavily composed of brown sugar with cinnamon and cloves, making for what is best described as a crumbly, super caramelized gingerbread cookie.

Prior to a recent trip to Paris, I read about a speculoos-flavored spread, the Belgian answer to American peanut butter and a competitor to Nutella. Lacking in any of the nutritional value available in either peanut butter or Nutella (protein or calcium), the spread is more of an indulgence.

The spread is made of the Biscoff cookies, blended up with rapeseed oil and extra sugar. While the spread is a little overwhelmingly sweet on its own, it’s perfect on bread or my favorite, De Wafelbakkers sweet potato waffles. You don’t have to fly to Paris to pick up the spread — you can order it online and find it at some local retailers. Or, if you can get steal enough from your next Delta flight, make your own. Trust me, you’ll be tempted to swap it out for your peanut butter permanently.

Small Bites

How Drunk We Were
Chewing the Fat interviewee Garrett Peck will be speaking about his latest book, Prohibition in Washington, DC: How Dry We Weren’t at Pound the Hill on May 4 at 6 p.m. Peck will be telling the history of the numerous speakeasies and bootleggers that helped Washingtonians stay drunk during the time.

Parlez-vous Français?
On May 5 at 6 p.m., Chef Eric Ripert will be signing copies of his latest cookbook, Avec Eric, at Hill’s Kitchen.

Exit to Eden?
Tonic Mt. Pleasant’s new speakeasy Last Exit officially opened last night. The menu includes cocktails with house-infused booze that come with small pairings, and beers in a variety of sizes from tasting to full. The menu is also a bit fancier than the usual wings — but, for the love of all things holy, please stop with the ubiquitous truffled fries.

Track suits in Shaw?
Perennially low-key chef Tom Power is planning on opening a casual eatery next door to his restaurant, Corduroy. The new restaurant in Shaw will be called Velour.