Wednesday, June 30, 2010

nostalgic noshing on some grownup s'mores - recipe: grownup s'mores

I was recently asked to be a guest on a future episode of Global TV’s cooking show, Foodies.

I’ll never forget my first television appearance — it was on the program Daytime with host Susan Cook Scheerer and former host Mark Paine. Was I ever nervous! Fortunately, Susan and Mark both did a fine job of making me feel at ease.

Since that first show in 2004, I’ve had the pleasure of being a guest on a few different television shows. I love the rush and thrill of live TV — strangely enough, it’s actually addictive.

After much thought (perhaps too much), I sent the Foodies producers and host some ideas for an episode based on “nostalgic nosh with a twist” (think: grown up s’mores, beef sliders with blue cheese and fried onions, macaroni and goat cheese croquettes, one-bite savory French toast with baked brie and pepper jelly). Hopefully they’ll like the concept for the show and you’ll see me on an episode in the not-too-distant future.

Here’s the recipe for my grown-up s’mores – guaranteed to have your guests swooning at the cottage or around the campfire!

grownup s'mores

ingredients for marshmallows

  • 1/2 cup white corn syrup
  • 1 and 1/2 teaspoons pure vanilla extract
  • icing sugar

additional ingredients

  • 8 graham crackers, each cut into quarters
  • 2 cups dark chocolate, chopped
  • 1/2 cup coffee liqueur (such as Tia Maria)
  • 1/2 cup white chocolate, chopped
  • 1/4 cup graham cracker crumbs

method for marshmallows

  • Place gelatin and water in a medium saucepan (off the heat) and let sit for about eight minutes until the gelatin softens. Add sugar and heat the mixture over medium-low heat to gently dissolve all of the ingredients.
  • In a large bowl, combine the corn syrup and the vanilla. Pour in the warm gelatin-sugar mixture. Beat with an electric hand mixer on high speed for 12-15 minutes or until the mixture is white, thick and glossy with stiff peaks.
  • Line a large baking sheet with parchment paper and dust with icing sugar. Pour the marshmallow mixture onto the sheet and spread quickly until the depth is about an inch high. Smooth the top and allow it to set — this will take at least six hours or overnight. Once set, cut into one inch by inch pieces using a wet knife. Note: marshmallow recipe adapted from Food and Drink magazine.

to assemble

  • Dip marshmallows into coffee liqueur, set aside. Meanwhile, melt dark chocolate in a medium metal bowl set over saucepan of simmering water. Stir until mixture is smooth. Remove from heat.
  • Repeat process with white chocolate.
  • Dip graham crackers in melted dark chocolate until coated on all sides and set on a piece of parchment paper.
  • Dip marshmallows in dark chocolate until coated on all sides.
  • Set each piece of marshmallow on top of each graham cracker square.
  • Drizzle squares with melted white chocolate and dust with a sprinkling of crushed graham cracker crumbs for garnish. Set in fridge to cool.

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