Gimme s’mores
Campfire classic gets update in time for national food holiday
Campfire classic gets update in time for national food holiday
Campfire classic gets update in time for national food holiday
Campfire classic gets update in time for national food holiday
Campfire classic gets update in time for national food holiday
Campfire classic gets update in time for national food holiday
Campfire classic gets update in time for national food holiday
Campfire classic gets update in time for national food holiday
Yeah, you could snap a pic of your basic s’more: graham cracker, square of chocolate, toasted marshmallow, all sandwiched together. But if you really want to get “likes” on your post in honor of National S’mores Day on Saturday, you need to stack the odds in your favor.
Think PB&J S’mores (#throwback), Potato Chip S’mores (#BetYouCantEatJustOne), Cookie Dough S’mores (#lickthebeater), Everything Bagel S’mores (#noreally) and even The Infamous S’moresburgers (#donthate).
You can find these recipes and s’more in the new cookbook “S’mores! Gooey, Melty, Crunchy Riffs on the Campfire Classic” (Workman Publishing, $14.95). Author Dan Whalen was willing to share several of the more than 50 recipes with us in honor of the unofficial food holiday.
He covers everything from the “classic” to the “crazy” — including said S’moresburgers.
“Once called ?totally disgusting in every possible way’ on the internet, this meaty s’more is incredibly controversial … ” he writes in the intro to the recipe. “I get comments accusing me of stealing the idea from a four-year-old (or a person with a chemically altered brain) to some slightly more aggressive language wishing for my demise via a fiery mallow accident.”
But, he insists, once you try it, you’ll love it.
So go for it on National S’mores Day. Even if the idea makes you want to lose your lunch, you’ll likely gain followers.
Bacon S’mores
In case you hadn’t noticed, bacon-flavored everything is still a thing: Chocolate-covered bacon strips. Maple bacon doughnuts. Hot fudge bacon sundaes.
So why should the s’more be any different?
Here, squares of bacon (courtesy of a little fancy finger work) replace the traditional graham cracker for a dessert so wrong you know it’s gotta taste oh-so-right.
24 bacon slices
1 cup semisweet chocolate chips
1/4 cup heavy (whipping) cream
Pinch kosher salt
Nonstick cooking spray
12 regular marshmallows
To transform bacon into cracker shape, cut each strip in half and press fatty parts together to form square. Place squares in skillet over medium heat (you may need to work in batches) and use spatula or steak weight to press bacon down as it cooks and fuses into a glassy pane, 3-4 minutes per side.
Combine chocolate chips, cream and salt in microwave-safe bowl. Microwave on medium power for 30-second intervals, stirring after each interval, until chocolate is just melted and mixture is combined. Be careful not to overheat ganache, as it can become grainy.
Place rack in upper third of oven and turn broiler to its highest setting. Preheat for 5-10 minutes. Spray baking sheet with cooking spray.
Place marshmallows on prepared baking sheet. Broil until golden brown on top, about 3 minutes. Keep a close eye on them.
Transfer 12 bacon squares to serving dish. Top each square with 2 teaspoons ganache, 1 toasted marshmallow and another square of bacon. Serve immediately.
Yield: 12 servings
Pancake S’mores
Pancake S’mores — could there possibly be a more quintessential breakfast for your camping trip? You’ve got your pancakes cooked over a griddle. You’ve got your maple syrup. You’ve even got your smoky bacon that smells so good it’ll wake neighboring campers. Put it all together along with a toasted marshmallow and squares of milk chocolate and you’ve got a breakfast so delicious you’ll be craving it for lunch and dinner.
11/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 tablespoon sugar
11/4 cups whole milk
1 large egg
4 tablespoons (1/2 stick) unsalted butter, melted, plus more for greasing the frying pan
1 tablespoon distilled white vinegar
2 bars (1.55 ounces each) milk chocolate, broken into individual pips
Nonstick cooking spray
12 regular marshmallows
6 bacon slices, cooked until crispy and broken into quarters (optional)
1/2 cup Grade A medium amber maple syrup
Mix flour, baking powder, salt and sugar in medium bowl. In another bowl, whisk together milk, egg, melted butter and vinegar.
Add liquid ingredients to dry ingredients and whisk until well combined.
Melt pat of butter in nonstick frying pan or griddle over medium heat.
Working in batches, place 2-tablespoon scoops of pancake batter in pan to form 2-inch-diameter pancakes. Cook until bubbles pop on surface and bottom is golden brown, 2-3 minutes. Flip and cook until golden brown, 2-3 minutes more. Transfer to plate and set aside. Continue cooking remaining batter with more butter, in batches, to make 24 mini pancakes.
Place 12 pancakes on serving dish. Top each pancake with 2 chocolate pips.
Place rack in upper third of oven and turn broiler to its highest setting. Preheat for 5-10 minutes. Spray baking sheet with cooking spray.
Place marshmallows on prepared baking sheet. Broil until golden brown on top, about 3 minutes. Keep a close eye on them.
Place 1 toasted marshmallow on each s’more, followed by 2 pieces of bacon, if using. Drizzle 2 teaspoons maple syrup over each s’more. Top s’mores with remaining pancakes. Serve immediately.
Yield: 12 servings
Strawberry Balsamic Mint S’mores
These Strawberry Balsamic Mint S’mores really class up the campfire classic. You macerate sliced strawberries, balsamic vinegar and kosher salt, for criminy sake! They’re the perfect end-of-evening dessert for those times when you’re camping in the Hamptons with Martha Stewart.
12 fresh strawberries, hulled, each cut into 4 to 6 slices
2 tablespoons balsamic vinegar
Pinch kosher salt
Nonstick cooking spray
12 regular marshmallows
12 whole graham crackers, broken in half to form 24 squares
36 fresh mint leaves
3 bars (1.55 ounces each) milk chocolate, broken into individual pips
Gently stir together strawberries, balsamic vinegar and salt in small bowl. Set aside for at least 15 minutes to macerate.
Place rack in upper third of oven and turn broiler to its highest setting. Preheat for 5-10 minutes. Spray baking sheet with cooking spray.
Place marshmallows on prepared baking sheet. Broil until golden brown on top, about 3 minutes. Keep a close eye on them.
Place 12 graham cracker squares on serving dish. Top each square with 3 mint leaves and 3 chocolate pips.
Place 1 toasted marshmallow on each s’more. Spoon 4-6 pieces of strawberry over each marshmallow, making sure you get a drizzle of balsamic along with the strawberries. Top s’mores with remaining graham cracker squares. Serve immediately.
Yield: 12 servings
Scallop, Zucchini and Pesto S’mores
A Scallop, Zucchini and Pesto S’more? “Ewww!”
But what if we told you it’s actually a savory s’more, without any hint of graham cracker, chocolate or marshmallow.
It’s a ? wait for it ? “smors d’oeuvre”!
As the author states in The Rules of S’more (No. 4), “No matter how far away you get from the traditional s’more ? your concoction must visually look like a s’more.”
Here, a naan round takes the place of the graham cracker. The sea scallop takes the place of the marshmallow. The zucchini takes the place of the chocolate. Well, zucchini can never REALLY take the place of chocolate, but we digress ?
12 fresh sea scallops
Kosher salt
Freshly ground black pepper
Olive oil, for drizzling
1 small zucchini, sliced into 12 thin rounds
4 naan rounds, about the size of a tortilla
3/4 cup prepared pesto
Soak 2 long wooden skewers in warm water for 30 minutes. Thread 6 scallops on each skewer. Season with salt and pepper and drizzle with olive oil.
Drizzle zucchini rounds with olive oil and season with salt and pepper.
Heat grill to high or heat grill pan over high heat.
Place skewered scallops, zucchini rounds and naan rounds on grill. Grill zucchini until softened and charred slightly, 1 minute per side. Grill naan on both sides to blacken and crisp up slightly, about 2 minutes per side. Grill scallops until brown on both sides, about 3 minutes per side. As they are done, transfer grilled items to wire rack or cutting board to cool.
Cut each naan into 6 square or round crackers, 24 pieces total, and place on serving plate.
Place 1 zucchini round on 12 of the naan crackers. Top each zucchini round with 1 scallop, followed by 1 tablespoon pesto. Top s’mores with remaining naan crackers. Serve immediately.
Yield: 12 servings
Caprese S’mores
You’d think the author went from “classic” to “crazy” to downright nuts when developing his “s’mores” recipes if you think the white puffs in these Caprese S’mores are marshmallows. Fortunately, as with the other smors d’oeuvres, they only look like it. Instead, true to a Caprese salad, these “s’mores” feature mozzarella balls, tomatoes, fresh basil and olive oil — and focaccia-style crackers. Other white foods that can stand-in for marshmallows, he says, are white mushroom caps, grilled tofu, mascarpone, a dollop of sour cream, glazed or roasted turnips and a roasted cauliflower core.
Nonstick cooking spray
1/4 cup fresh basil, chopped
1/4 cup olive oil
12 pearl-size fresh mozzarella balls, or 3 larger balls cut into 1-inch cubes
24 focaccia-style crackers
5-10 grape tomatoes, thinly sliced
Place rack in upper third of oven and turn broiler to its highest setting. Preheat for 5-10 minutes. Spray baking sheet with cooking spray.
Mix basil with olive oil in small bowl and let it infuse for 10 minutes.
Place mozzarella balls on prepared baking sheet. Broil mozzarella until brown and splotchy, about 7 minutes.
Place 12 crackers on serving dish. Top each cracker with at least 1 slice of tomato and 1 toasted mozzarella ball. Drizzle about 2 teaspoons basil oil over each s’more. Top s’mores with remaining crackers. Serve immediately.
Yield: 12 servings
Sch’murros
You know how if you don’t lock up your food just so during your camping trip it will attract critters? Well, you don’t have to worry about that with these Sch’murros, as there’s little probability of there being leftovers.
Made with churro rounds instead of graham crackers, they may not be the traditional shape of the popular Spanish fried-dough pastry, but they are long on flavor.
Rather evoke the taste of the treat without all the work? Then simply coat graham crackers in a cinnamon-sugar mixture.
And if you find yourself eating more than your fair share, you could always blame it on the bears!
Nonstick cooking spray
1/2 cup sugar
2 tablespoons ground cinnamon
2 tablespoons unsalted butter, melted
12 whole graham crackers, broken in half to form 24 squares
3 bars (1.55 ounces each) milk chocolate, broken into individual pips
12 regular marshmallows
Place rack in upper third of oven and turn broiler to its highest setting. Preheat for 5-10 minutes. Spray baking sheet with cooking spray and set aside.
Mix sugar and cinnamon together in shallow bowl and set aside.
One at a time, brush very thin coating of melted butter on both sides of graham cracker square. Immediately dip cracker into sugar mixture to coat and set aside on work surface. Repeat with remaining graham crackers.
Place 12 coated graham cracker squares on prepared baking sheet. Top each square with 3 chocolate pips. Squish each marshmallow a bit with your hands and place 1 marshmallow on each s’more. Broil until marshmallows are golden brown on top, about 3 minutes. Keep a close eye on them.
Transfer s’mores to serving dish and top with remaining graham cracker squares. Serve immediately.
Yield: 12 servings
Homemade Churros
4 cups canola oil or peanut oil
4 tablespoons (1/2 stick) unsalted butter
1/2 cup plus 1 tablespoon sugar
1/4 teaspoon kosher salt
1 cup water
1 cup all-purpose flour
1 large egg
11/2 teaspoons ground cinnamon
Heat the oil to 350 degrees in a fryer, or a large heavy-bottom pot, with a candy thermometer attached (do not let it touch the bottom). Place a wire rack over a drip pan or line a plate with paper towels to soak up any excess frying oil from the finished churros.
Place the butter, 1 tablespoon of sugar and salt in a medium saucepan over medium-high heat and add the water. Bring everything to a simmer. Remove the mixture from the heat and add the flour. Stir well to combine until the dough forms a ball that doesn’t stick to the sides of the pan as you stir.
Add the egg to the mixture and stir to combine.
Meanwhile, pour the cinnamon and the remaining 1/2 cup of sugar onto a large plate and stir with a fork to combine.
Transfer half the dough to a pastry bag fitted with a small star tip (such as a Wilton 1M).
Dip a slotted spoon into the hot oil to coat it. Pipe a 11/2-inch spiral of churro dough onto the spoon and gently drop it into the hot oil. Fry until lightly golden brown, 2 minutes.
Using the slotted spoon, transfer the churro to the prepared rack. Let cool for 1 minute before dredging in the cinnamon sugar. Continue with the remaining dough and cinnamon sugar. Enjoy the finished churros sandwiched for a s’more.
Master of Mallow, God of Graham Cracker, Chief of Chocolate
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By CHARLOTTE BOECHLER, NEWS-PRESS LIFE EDITOR
There’s not much s’more you can say about why Dan Whalen wanted to write a cookbook about a classic campfire treat other than he loves s’mores. Even adores.
“I have so many s’mores memories, which is why I love them so much,” he told the News-Press by email. “How many other desserts can you remember where you were and who you were with while eating them?”
Like many, his memories date back to when he was just a kid. But even as an adult, s’mores have made lasting impressions. “Like when I lived in Bermuda eating a s’more at a late-night beach party, or bonding over s’mores with my wife (who was just a friend at that time) and one of our closest friends on a trip to Vermont.”
His passion for the s’more opened the door to his very own cookbook. “S’mores! Gooey, Melty, Crunchy Riffs on the Campfire Classic” (Workman Publishing, $14.95), released late May, features more than 50 recipes. The s’more, according to lore, was introduced in a 1925 issue of Girl Scout Leader magazine. The Boston-based author, 36, who writes the popular blog “The Food in My Beard,” pays homage to the traditional recipe at the beginning of the book, giving step-by-step instructions on how to make homemade honey graham crackers, marshmallows, even tips on the chocolate. Rather buy the ingredients? No judgment from him.
“As the book progresses, the recipes gradually swap out the chocolate, graham cracker, and marshmallow, one by one, replacing each with similar textures and colors to see how far we can take the idea of s’mores without losing the recognizable components. When we start to vary flavors, we begin to rethink the true idea of what makes a s’more. By the end of the s’mores journey, the relationship to a traditional s’more is purely structural,” he writes in the book.
So at the fore of this book on the s’more are sweet variations — Peanut Butter Cup S’mores, Cake Batter S’mores, Cheesecake S’mores.
But Bacon S’mores?
Avocado S’mores?
Scallop, Zucchini and Pesto S’mores?
Cue jaw hitting the floor.
“A whole book about s’mores needs to be fun. I wanted to make things that looked like s’mores but didn’t necessarily taste like them,” Mr. Whalen told the News-Press. “Once I wrapped my head around that idea, I needed to take it to the extreme, and what looks more like a marshmallow than a scallop? The recipes that combine sweet and savory, like the burger, are my real favorites though, and the ones that are the most controversial. People were MAD when they first saw the S’moresburger.”
In case you’re wondering, yes, the recipe really features a ground beef patty with a molten chocolate center — topped with a toasted marshmallow.
“I like the recipes that walk the line of sweet and savory, like the Potato Chip S’mores, Pancake and Bacon s’mores or the Everything Bagel S’mores.”
Given all his concoctions of s’mores, were there any he abhorred?
“When a burger with marshmallow and chocolate works, there isn’t much that doesn’t,” he said.
“That being said, I had more trouble fitting the structure. Stacking strawberry and banana in a s’more without it falling apart can be an architectural feat.
“The hardest one, though, was the Tiramisu S’more because the ladyfingers are not exactly the perfect shape to be the bread of a s’mores sandwich, but I used mascarpone cheese to fuse them together and it actually worked.”
Despite creating more than 50 recipes for the beloved s’more, Mr. Whalen insists it was never a chore.
“I got sick of them for a few days,” he admitted, though not during the recipe testing. It was actually while promoting the book when he was making them on various shows and trying s’mores desserts at restaurants. “But it only lasted a few days.
“I was eating s’mores the next week.”
