Who Wants S’more?
Thursday, August 11, 2011
Posted by: Josie Duckett Boyd
Retrieved from: http://www.poortastemag.com/
Who Wants S’more?
by Taylor Williams
There are some foods that just scream summer, ice cream, watermelon, hot dogs, hamburgers, corn on the cob… you get the idea, but there is one summer staple that always leaves us wanting some more. If that last word didn’t give you a hint, let us be more clear, s’mores!
Gooey toasted marshmallows and smooth melted chocolate, all sandwiched between crisp graham crackers, this summer staple is really one of life’s simple pleasures. In fact, s’mores are so popular they even get their own holiday, August 10th, when summer camping is at its prime.
Surprisingly enough this delicious desert is lacking just one thing — a proven history. The first record of a s’more dates back to 1927, when the recipe was printed in a Girl Scout’s manual called Tramping and Trailing with the Girl Scouts. It mentions that the name, meaning "some more,” was assigned because of the constant demand for more. It has been speculated that because the three ingredients — graham crackers, marshmallows, and chocolate bars — became popular and accessible to the public during the 19th century, that the recipe originated then. Regardless of when it originated, our stomachs couldn’t be happier that it stuck around.
Now for s’more 101. We know the basics, a s’more is a piece of chocolate and a marshmallow sandwiched between a graham cracker. But there are a few different ways to achieve the melty ooey gooey goodness.
Campfire S’Mores: Traditionally s’mores are made when sitting around a campfire. What you will need is a few bars of chocolate, a bag of marshmallows, and a box of graham crackers. Break a graham cracker in half and place a square or two of chocolate on one half. Next, place a marshmallow on the end of a long stick, skewer, or kebab. Roast the marshmallow over the fire until it’s nice and golden on the outside, and gooey on the inside. Carefully sandwich the marshmallow between the pieces of graham cracker and remove it from the stick. The warmth of the marshmallow will melt the chocolate.
Grill S’mores: Obviously you will need chocolate, marshmallows, and graham crackers, but instead of roasting the marshmallows over an open flame, you will make the s’more sandwiches and warm them on the grill. Set the grill to medium heat and center the s’more sandwiches on a piece of foil. Close the grill and let sit until the marshmallow and chocolate are melted, about 4 to 5 minutes.
Microwave S’mores: Even though s’mores are deemed a summer tradition, who’s to say you won’t be craving them in the dead of winter when the grill’s packed away and you don’t dare venture onto a camp site? You’re in luck, because generations of s’more-lovers have figured out an indoor shortcut (that doesn’t involve roasting mallows over the electric stove burner). Make the sandwiches first, as you would on a grill, then place them on a paper towel or microwave safe plate and nuke them on high for 15 seconds or until the marshmallow puffs and the chocolate is melted.
If none of these options are viable, you can always head to the store and pick up Mallomar cookies, a graham cracker cookie topped with marshmallow and dipped in chocolate, or Moon pies, which are made of marshmallow sandwiched between two graham cracker rounds and dipped in chocolate. To really celebrate this gooiest of all holidays, try out a s’more-inspired recipe. There are hundreds to be found — from s’more pops to s’more sandwiches — but here are two of our favorites: S’More Brownies
(from The Food Network)
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour
4 cups large marshmallows
Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch. For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated. Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares
2 cups pancake mix
1 1/2 cups water
1/2 cup graham crackers, coarsely crumbled
1/2 cup mini chocolate chips
1/2 cup marshmallow cream
Mix the pancake mix and water according to the package directions. Stir in the grahams, mini chips, and marshmallow cream. Cook on a hot griddle according to package directions until golden brown.