Lemon Meringue S'mores // Summer of S'mores Pt. 1

I like series.  You may have noticed.  Series are one of my favorite things because they stimulate both constancy and anticipation, both of which make my brain very happy. 

Last Summer, I did a series on this blog called "Thirsty Friday" where I blended, and juiced, and used enough paper straws to last a lifetime, and it is still one of my favorite things I have done on this site.  

Since we are now officially, in the depths of Summer, I felt that it was time for a new series. 

While I considered doing drinks again, I knew that nothing could possibly top this Watermelon & Raspberry Lemon Slushie, and I would really prefer to just drink glass after glass of that glorious pink slushie rather than trying to invent something better.

I knew that this Summer needed something beyond drinks, it needed something gooey, toasted, and chocolate-filled.  In the end, the choice was obvious - my very favorite and simplest Summer dessert.  

While I can easily pass up their cookies, I have to give the girl scouts my undying gratitude for the creation of the s'more.  It is a true masterpiece, and the perfect balance of textures, flavors, and sweetness. 

While the classic trio is the height of perfection, last week, in my little kitchen, I met with a twist on perfection that nearly outdid its inspiration. 

Before an angry mob forms, all the fundamental elements of s'mores are present.

Graham Crackers - No improvisation needed.

Chocolate - White.  I know, technically, it's not chocolate, but most of the reasonable world believes it is so let's call it chocolate.  Buy the good stuff though, you will thank yourself. 

Marshmallows - Homemade and lemon; be fancy. 

Bonus ingredient for and extra dose of heavenly flavor magic - Lemon curd.  You get bonus points if you make it yourself.

I like to do this operation in two sections.  Section one being the graham cracker, lemon curd, and marshmallow, and section two comprising of the second half of graham cracker and the white chocolate. 

The best part about homemade marshmallows might just be cutting them to perfectly fit your graham crackers.  Oh symmetrical bliss... 

I toasted the top of my marshmallows with my kitchen torch and then went over the white chocolate ever-so-lightly to get it just a little melty.  

Toasted, smashed and ready to eat.

I should probably mention that this is probably the messiest s'more you will ever bite into, but it is worth every bit of stickiness. 

This might just be the best s'more yet...and the Summer is just beginning.  

Sincerely, 

Pedantic Foodie

Be sure to check back each week this Summer for a new, creative twist on one of my favorite classics!  

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Lemon Meringue S’mores

makes one (can easily be multiplied)

- 1 full graham cracker, broken in half

- 2 teaspoons lemon curd (you can estimate this)

- 1-2 lemon marshmallows (depending on how large or small you cut them)

- several squares good quality white chocolate

Spread the lemon curd in an even layer over one of your graham cracker halves.  Place the marshmallow on top and use a kitchen torch to toast the top of the marshmallow.

Place the chocolate squares on the second half of the graham cracker and lightly run the flame of the torch over the chocolate, just until it begins to melt.  Be sure to hold the flame high enough above the chocolate so it does not scorch. 

Place the chocolate half atop the toasted marshmallow and take the biggest bite you can!  Enjoy!

Cook’s note:  You can certainly go the traditional route and toast your marshmallows over a campfire, however, I have just found that homemade marshmallows tend to melt quicker and more easily over an open flame.  If you are making these for a group, try placing the graham cracker halves on a lined sheet pan with the marshmallows and chocolate facing up.  Place the open s’mores in your oven (set to the broiler setting) and broil for 2-3 minutes, or until the marshmallows are toasted and the chocolate is just barely melted.  

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Gingerbread Toasted Marshmallow Chocolate Milkshakes

Tomorrow is the last day of 2015.  How can that be?  

I have never been a great admirer of New Year's and this year my feelings are not much changed. Though I am ready and eager to enter the year in which I will marry my dearest and best friend, I am not avid to let go of a year that has brought so much joy.  I have never liked goodbyes.  

Just as I begrudgingly say farewell to 2015, I am clinging onto Christmas with all my might.  I am not ready for the "most wonderful time of year" to come to an end.  However, if I must say goodbye to this season and this year, I will do so in true holiday fashion. 

With gingerbread.  Of course it's still appropriate at New Year's!  The Christmas decorations are still up (I hope), and everyone is still donning their festive palates, so before we say our parting goodbyes, let's have a few more sips of the season. 

When I began dreaming up my New Year's beverage, I contemplated the classic, widely adored, citrus-based drink.  It is after all, Winter, the season of citrus.  But I was longing for something cozy, rich, and decadent because, apparently I have not gotten my fill through the dozens of Christmas cookies already consumed.  

To satisfy my longings, I threw everything that came to mind into a blender and it made something delicious.  I love how that works. 

We begin with chocolate ice cream.  Yes, you can buy it from the store.  You just finished hosting Christmas and now you have another party to throw?  Take it easy on yourself.  I always thought it was a bit rude of New Year's to barge in and demand attention so soon after the busiest holiday of the year. 

Marshmallows are toasted under the broiler or with a kitchen torch.  Your fire alarm will probably lose its mind.  Just turn up your music and go with it. 

Go find those super pretty glasses that your sister gave you for your birthday.  It's almost time for the sequin-clad guests to start arriving. 

Non sequitur:  I just remembered the one thing I really love about New Year's.  Everyone wears sequins.  That means sparkly EVERYTHING.  I like that.  

This is not one of those milkshakes that you eat with a spoon.  You know, those "milkshakes" that are by all other accounts just ice cream blended with toppings?  They bug me.    

This, is a milkshake that you drink with a straw.  Preferably a pretty straw, because it's a party and we are nothing if not festive. 

Oh, and if you happen to have any leftover gingerbread cookies, you could totally throw them in here.  I'm definitely trying that next time.  I'm always up for a bit of texture in my shakes.

Here we are.  Another holiday.  Another party.  Another drink.  

Though New Year's will likely never be my cup of tea, and saying goodbye to years and seasons will never be an easy task for this change-fearing-lady, there are ways to make it a bit more pleasant.  Chocolate and toasted marshmallows are certainly one of them.  

One year is gone and another is welcomed.  Here's to saying hello rather than goodbye.  Cheers!

Sincerely, 

Pedantic Foodie

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Gingerbread Toasted Marshmallow Chocolate Milkshakes

makes 2 

• 20 large marshmallows 
• 2 cups chocolate ice cream 
• 1/2 cup whole milk
• 3/4 teaspoon ground ginger 
• 1/4 teaspoon ground cloves 
• 1 tablespoon molasses 

Set your oven to the broiler setting.  

Place marshmallows on a baking sheet lined with parchment paper, and place under the broiler.  Allow to toast for 3-5 minutes, until the tops of the marshmallows are deep, golden brown.  While the marshmallows are toasting, prepare the other elements of the shake.  

In the pitcher of your blender, combine chocolate ice cream, milk, ginger, cloves and molasses.  Add toasted marshmallows, reserving four for garnishing.  

Blend on high speed until smooth.  Divide the mixture between two glasses and top with reserved toasted marshmallows.  Serve with a straw for sipping and a spoon for scooping out those yummy marshmallows!   Enjoy!