- homemade marshmallow s'mores with chocolate on crackers
As the temperatures cool down, the act of sitting around a bonfire becomes one of falls most beloved memories. Its not a true campfire until someone breaks out the marshmallows for open roasting. Is there a food that promotes more intense sense memory than a gooey smore?
The origins of the smore are somewhat mysterious. Adventure Journals Brendan Leonard tracked the first mention of some mores to the 1927 Girl Scout cookbook Tramping and Trailing with the Girl Scouts.
Leonard notes that the combination of chocolate, marshmallow and graham crackers predates the recipe, first with Nabiscos Mallomar in 1913 and later Southern staple MoonPie in 1917.
National Geographic traces the progenitors of the smore to Victorian sandwich cookies filled with jam, lemon curd or cream.
The marshmallow itself is an ancient treat that comes from the mallow plant and is traced to ancient Egypt. The French modernized it in the 19th century and turned it into the sweet meringue that we recognize today.
Oklahoma Gazette asked a pair of OKC chefs, En Croûte and St. Marks Chop Rooms Jonathon Stranger and Viceroy Grilles Leo Novak, what their ideal gourmet smore would look like.
A smore tart is available at Viceroy by request, Novak said. A graham cracker tart shell is filled with chocolate ganache and topped with a house-made marshmallow that is caramelized with a torch to give it the campfire essence.
Strangers ultimate smore combines organic graham crackers, dark chocolate and raspberry bars sourced from Oklahomas Bedré Chocolates and Annies marshmallows.
Its great and classic with the nice tartness of the raspberry cutting though everything else, Stranger said.
He takes it up a notch with sauce made with brown sugar, butter, heavy cream and Maldon salt. He drizzles the smore with the sauce and serves it with brown butter ice cream.
Its the ultimate smore sundae that brings a smile to everyones face, he said.
Jonathon Strangers smore
For the smore:
4 Annies Homegrown Organic
2 Bedré Dark Chocolate and
8 Annies marshmallows
Get your marshmallow nice and toasty over the fire. Stranger does this in an outdoor fire pit or just a fireplace if its too cold. Sandwich two marshmallows per smore and Bedré chocolate between two graham crackers.
For the sauce:
1 cup brown sugar
2 tablespoons butter
2 tablespoons heavy cream
Generous pinch of Maldon salt
Melt the butter over medium heat and then add the brown sugar. Once the brown sugar is fully incorporated into the butter, add the heavy cream and salt. Salt it as much as or as little as you like.
En Croûte places the aforementioned smore onto a plate and tops it with a scoop of En Croûtes brown butter ice cream.
Print headline: More smores