What am I celebrating?

August 10, 2017

Today is S’mores Day. I loved s’mores as a child, but I must admit they are too, too sweet for me now. However, this version, with bourbon flavored marshmallows, may be worth a second look.

Campfire S’mores

Bourbon-Vanilla Marshmallows

(Makes 1 sheet tray)

17½ ounces water
49 ounces sugar
26½ ounces egg whites
25 gelatin leaves
8 vanilla pods, seeds scraped
¼ ounce bourbon

Take sugar and water to 140 degrees Celsius, monitored with a candy thermometer. Add to egg whites. Then add gelatin and whisk until cool. Spread onto greased silicon paper. Top with silicon paper and allow to set. Portion and dust with cornflower or an icing sugar mix.

Graham Crackers

1½ cups all-purpose flour, plus more for working
1 cup whole wheat flour
½ cup untoasted wheat germ
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon cinnamon
1 cup (2 sticks) unsalted butter, softened
¾ cup light brown sugar, packed
2 tablespoons honey

Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.

Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 – 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined. Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about ⅛-inch thick.

Using a pizza cutter, trim the outermost edges of each rectangle, and divide into 3 6-by-3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form 4 3-by-1½-inch crackers. Stack parchment and dough on a backing sheet and chill in the freezer until firm, about 20 minutes.

Remove 2 sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. Bake, rotating halfway through, until dark golden brown, 8 – 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.

For more information on The Stella and its Campfire restaurant, visit the hotel’s website.