CATEGORY

S'mores in the Kitchen

Written by Melinda Strauss on Monday, 29 August 2011. Posted in Food Mood

Summer is coming to an end and I can’t think of any better way to spend the last days of scorching summer heat and bathing suits than with a campfire on the beach. I can just smell the marshmallows roasting over the fire as I burn them to a sweet crisp and squish the oozing marshmallow crème and luscious milk chocolate between two crunchy graham crackers.  But, alas, I have no campfire and I’m not even sure if the beach I go to with my husband and kids would let me build one. So I’ve come up with a heavenly solution and it doesn’t include s’mores in the microwave, which, by the way, are also very yummy! This recipe is so good, you won’t even believe it’s actually parve.

My inspiration for this dish hit me a few weeks ago while watching the “Ice Creamy” episode of my favorite Food Network show, “The Best Thing I Ever Ate”. My mouth salivated from Chef Chris Santos’ description of the delectable Chocolate & Peanut Butter S’mores with Vanilla Ice Cream from Prime One Twelve in Miami. Unfortunately, like most (really, all) of the recipes described on “The Best Thing”, they are served at non-kosher restaurants. The thought of never trying this sweet concoction made me so sad that I was determined to create my own and make it even better than the original. Everyone, get your taste buds ready!

Chocolate & Peanut Butter S’mores with Brown Sugar and Candied Pecan Ice Cream 

makes 8 servings

First Layer: Cinnamon Graham Cracker Crust

1 ½ cups parve cinnamon graham crackers (1 package)

1/3 cup sugar

6 Tbsp margarine, melted

½ tsp cinnamon

¼ tsp nutmeg

I first crushed the graham crackers until very fine. This is very simple and you can even enjoy the process with your kids. Mine were already sleeping so I did it on my own, but I know my 3-year-old would have loved it. I added the crackers to a sealed plastic bag and crushed them with a rolling pin. Then I mixed all of the ingredients together. 

Using the back of a spoon, I pressed the mix in to 8 soufflé cups, keeping it nice and even. I then baked the pie crusts for 12 minutes at 375 degrees.  

 

Layer 2: Peanut Butter Ganache

1 cup parve whipped topping

1 ½ cups parve chocolate chips

4 Tbsp unsalted margarine

½ cup smooth peanut butter

In a small saucepan, I combined the whipped topping, chocolate chips and margarine over low heat and brought the mixture to a boil. Then I reduced the heat, added the peanut butter and stirred until smooth. Man, all you really need is a spoon, right?!? But there’s more to come!

 

Layer 3: Chocolate Ganache

1 cup parve whipped topping

1 ½ cups parve chocolate chips

4 Tbsp unsalted margarine

I used the same process as the peanut butter ganache, but without the peanut butter, of course. I brought all of the ingredients to a boil over low heat and stirred until smooth. It couldn’t be any simpler!

Then came the fun part of layering all the ingredients!

 

I poured the peanut butter ganache over the cooled graham cracker crust then placed the soufflé cups in the fridge for 10 minutes to set. Then I layered on the chocolate ganache and let the cups set in the fridge for 30 minutes, to make sure all of the chocolate was completely cool. Once set, I placed a scoop of brown sugar ice cream with candied pecans right in the center of each soufflé cup. Click here for this homemade ice cream recipe, which was previously made and ready to go in the freezer. 

 

I piped marshmallow fluff right over the top of the slowly melting ice cream. Yum! You can make your own homemade fluff, but I prefer the taste and texture of the pre-made kind. 

I fired up the fluff with my recently purchased soufflé torch, which hardly even worked! I almost didn’t have the campfire s’mores I was looking for. Can you imagine?!? Anyone have suggestions for a good torch? 

 The house smelled like charred marshmallows roasting over an open fire and I was in heaven. Each spoonful filled my mouth with crunchy graham crackers, smooth chocolate and toasted marshmallows, and to raise it to the next level, the cold creamy ice cream was the perfect extra touch. I got the end-of-summer celebration I was looking for right in my own kitchen! If you’re wondering why I made the s’mores parve, we tend to eat more meat in my house and I wanted to makes sure I could eat these any night of the week. 

If you don’t have an ice cream machine to make the brown sugar ice cream, there is another delicious option that also doesn’t include the fluff. Layer the cinnamon graham cracker crust, peanut butter ganache and chocolate ganache following the directions above. Next, you can make peanut butter whipped cream by whisking 1 cup of parve whipped topping then adding ½ cup of smooth peanut butter when the cream is almost ready and continuing to whisk until done. Layer the whipped cream on top of the ganache and refrigerate. This method is also very tasty but won’t give you the campfire result. 

For more kosher recipes, cooking tips and personal stories, visit kitchen-tested.com

 

Social Bookmarks

About the Author

Melinda Strauss

Melinda Strauss, a food blogger from Woodmere, New York, loves to be adventurous and daring in the kitchen. After her two young children go to bed, the pots and pans come out and the escapades begin. Melinda hopes to inspire her readers by adding fresh twists to simple recipes and bravely using unusual ingredients in an accessible way. She especially loves to take recipe requests from fans, so visit Melinda on her blog kitchen-tested to find her recipes and share your reviews. 

Comments (4)

  • njmom
    31 August 2011 at 12:54 |

    Making me really hungry!

  • shoba
    31 August 2011 at 18:14 |

    Yummmmmmmm!

  • smolly
    05 September 2011 at 02:39 |

    wow! that sounds great!! I love anything with genache:)

  • dan
    09 September 2011 at 18:19 |

    yum- fun in the kitchen!
    a smaller culinary torch is good to-
    try your torch with- brown sugar over a sliced in half banana, foil down is good.

Leave a comment

Please login to leave a comment.

JJextensions Developed by JJExtensions
RADesign Designed by RADesign
zest CookKosher is a Zest Group project
Object not found!

Object not found!

The requested URL was not found on this server. If you entered the URL manually please check your spelling and try again.

If you think this is a server error, please contact the webmaster.

Error 404

www.pro-velo-geneve.ch
Thu Aug 28 08:39:39 2014
Apache