![]() “We’ve always wanted to try huckleberries, too, since they’re so plentiful in Montana. “You can only imagine how adding strawberry slices to a s’more will create a great chocolate-covered strawberry effect,” he says. While her approach is more traditional, she has some great know-how on how to make the most of your campfire experience.Ĭameron loves adding fresh fruit like blackberries and strawberries to the mix. Chocolatier Jessica Foster, Michelin-starred pastry chef Meg Galus, James Beard semifinalist Amanda Rockman, and pâtissier extraordinaire Mindy Segal have all visited Paws Up and chipped in ideas for how to make the fireside treat even more magical.Īt Hotel Cheval in the Central Coast, S’mores Butler Éva Deák Peck rolls out her red wagon of s’mores fixings and accoutrement for guests snuggling up at their many outdoor fire pits after a day of wine tasting. The hotel attributes their out-of-the-box approach to this classic American sweet treat to the many visiting culinary artists that come to the property as part of their programming. ![]() (Heck, who are we to judge? We’ve made our own s’mores charcuterie boards here at the test kitchen recently.) Two hotels here in the West actually have professional s’mores makers that are paid to level up this classic trio, which is said to have been created by the Girl Scouts of America in 1927.Īt Paws Up in Montana, Glamping Butler John Cameron serves as one of the property’s on-site S’moreologists, leading instructional s’mores-making sessions and workshops for guests. But what might be a leisurely campsite activity to some is actually a pretty serious endeavor to others. So even if they don’t taste exactly the same, at least they’re crazy delicious.There’s nothing quite as cozy as enjoying some s’mores by the campfire. They don’t taste quite like home - but they’re close! And let’s be honest, the chocolate is a big upgrade to our All-American version. Some of the kids like them with plain marshmallows, but most prefer roasting the marshmallows on the stove (or over the fire if we have one going). The chocolate comes out soft and wonderful. Then - and this is the step that makes them heavenly! - we put the cookie sheet under the broiler for 30 seconds. We put the crackers on a baking sheet with 2 squares of chocolate on each one. (But that doesn’t affect our s’more making.)įor chocolate, we use Milka brand (I think it’s originally Swiss?), the simple Alpine milk chocolate version. Second fun fact: there are no mini-marshmallows. Pink have a tiny bit of a strawberry flavor. Fun fact: I’ve never seen a bag of only-white marshmallows in Europe. We buy Chamallows, which are made by Haribo, the German company that invented the gummi bear. Marshmallows are sold with the candy, next to the bags of black licorice and Carambars. In place of graham crackers (which I miss!), we use a Belgian cookie called Speculoos. ![]() But they are super yummy.įor any of you who are curious, here’s how we do away-from-home s’mores. Of course, they aren’t exactly the combination of flavors from my childhood. (Am I the only one?) I was craving them yesterday, so we bought supplies to make a Euro version. And summertime! But I crave them in the fall when I’m feeling cozy. ![]()
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