In Columbus, “Go Bucks!” is always in season, sometimes annoyingly so, but in the rest of the state, it might sound a bit odd at the end of May; but we’re not talking football or basketball here. We’re talking about that chocolate and peanut butter confection that resembles the inedible nut that is so deeply rooted in our identity as Ohioans.
Readers of the “old” (pre-March 5) Ohio Republic will recall that, in place of the “hat tip” or “HT” used by other bloggers, I gave the referror or author a “virtual buckeye” with a link to this recipe. They are very easy to make (or so I’m told — my attitude toward preparing food is a paraphrase of Richard Nixon: “I am not a cook!”).
In the linked recipe, buckeyes take 20 minutes to make and heat, allowing an additional 50 minutes to cool. Ingredients are very common: peanut butter, butter, vanilla extract, confectioner’s sugar, and semisweet chocolate chips.
If you would rather buy than make, the “official” ones are made by Anthony-Thomas Chocolates in Columbus, but practically every confectioner in the state makes some variation of them.
On a personal note, let me add that, while cuisine is part of the culture and character of any people, this field is the farthest from my natural talents and interests. I would welcome (and greatly appreciate) the help of any reader who is a cook or chef, who would like to discuss what foods define us as Ohioans.