Grown-Up S'mores with Blackberry Marshmallows and Red Wine Ganache

I have been deep into a fruit & chocolate obsession ever since I did this Galentine's Day party for World Market.  I had leftover blackberries and Nutella.  Things happened.  Things like berry-dipping and spoon-licking.  It was at that moment that I realized the enchanting marriage of blackberries and chocolate. 

Sometimes I crave s'mores in February.  

The combination of graham cracker, marshmallows, and chocolate has a very special hold upon my heart.  A hold that does not lessen just because bonfire season is long behind us.  

The air was crisp, the week was overcrowded, and I had just purchased the most important dress of my life (yes, the infamous wedding gown), so whipping marshmallow and melting chocolate was undoubtably the proper course of action. 

The best part is that you can make all of these components in advance for when the salty-sweet cravings hit, or for when you want to bring a fun, interactive dessert to an impromptu dinner party. 

I love making marshmallows, and the idea of a purple-hued blackberry marshmallow ribboned with sweet preserves made my heart flutter.  

These marshmallows get their blackberry essence through a combination of blackberry jam and blackberry preserves.  While it may seem far more convenient to use only one, there is a reason behind this madness.  Jam is often thinner than preserves, because the fruit has been thoroughly broken down.  The result is a spoonable, slightly-thicker-than-syrup product, and one that mixes very well into stiff, marshmallow fluff.  

Preserves, on the other hand, typically have larger pieces of fruit and are thicker than jam, though this is dependent upon the maker.  I chose to swirl preserves through the marshmallows because the jam I was using would have been too thin and would have bled when the marshmallows were cut.  Of course, the choice is yours, and if you find a reasonably thick jam, then you could certainly employ that for both uses.  Just take into account the thickness and consistency of your product.  

Look at that color!  A runway-ready marshmallow if I ever saw one. 

On to the chocolate, because we definitely did not get our fill on Valentine's Day.  

This ganache is spiked with a teeny bit of red wine to give it an extra fruity kick that melds beautifully with our blackberry marshmallows.  It's all about the layering of flavors. 

I'm a huge proponent of layering, in both the edible world as well as the sweater one.  More about that some other time. 

Have I ever mentioned how much I love my blow torch?  

If you have not yet added this tool to your kitchen arsenal, I would highly recommend that you do so.  But please do not allow yourself to be sucked into buying a kitchen blow torch.  Instead, go to your local hardware store and buy the real thing.  You will save yourself quite a bit of cash and you will thank yourself later on for getting the larger tank.  

I brûléed the tops of each marshmallow to deepen the flavor and give the marshmallow that gooey, roasted-over-a-fire texture. 

I dipped my top crackers in more chocolate (because, why not?), and sprinkled them with toasted hazelnuts and a bit of coarse salt. 

We are almost done!! 

A perfect s'more that is just as accessible on a rainy, wintery day as it was back in October. 

Afternoon snacking suddenly became very fancy.  

Sincerely, 

Pedantic Foodie

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Grown-Up S’mores with Blackberry Marshmallows & Red Wine Ganache

makes 18 s’mores, with leftover marshmallows

for the marshmallows

- 3 packages unflavored gelatin 

- 1 cup ice water, divided 

- 1 1/2 cups granulated sugar

- 1 cup light corn syrup

- 1/4 teaspoon kosher salt

- 1/3 cup blackberry jam

- 1 teaspoon vanilla extract 

- 1/2 cup confectioner’s sugar

- 1/4 cup blackberry preserves 

- nonstick spray 

Coat a 9x13 pan with nonstick spray and generously dust with confectioner’s sugar.  

In the bowl of your stand mixer combine 1/2 cup ice water with gelatin.  

In a small saucepan combine remaining water, granulated sugar, corn syrup, and salt.  Cover and place over medium heat - cook for 3-4 minutes.  Uncover and attach a candy thermometer.  Cook for 7-8 minutes, until the syrup reaches 240 degrees F.  Remove from heat.  

Turn the mixer on low speed and pour the syrup into the gelatin mixture.  Once all the syrup is added increase the speed to high.  Beat for 13 minutes, until the mixture is very thick and fluffy.  In the last minute of beating add vanilla and 1/3 cup blackberry jam.   

Pour the marshmallow into the prepared pan and use a small spoon to swirl the preserves through the marshmallow.  Dust generously with confectioner’s sugar.  

Allow the marshmallow to sit for 4 hours before removing from the pan.  Turn the marshmallow out unto a cutting board dusted with confectioner’s sugar and use a greased pizza cutter to cut into 1-inch squares.  Once the marshmallows are cut dust all edges with remaining sugar.  

for the ganache

- 8 ounces dark chocolate, chopped roughly 

- 1/2 cup heavy whipping cream 

- 1 tablespoon dry red wine, such as Cabernet 

In a small, microwave-safe bowl, combine chocolate, heavy cream, and red wine.  Microwave at thirty second increments, stirring after each, until the chocolate is smooth.  

At this point, the ganache can be used immediately, or refrigerated until needed.  Allow the chilled ganache to sit at room temperature 3-4 hours to soften before using, otherwise it will be too stiff and will break the crackers. 

crackers and assembly

- 32 graham cracker halves 

- 5 ounces dark chocolate, roughly chopped

- 1/2 cup hazelnuts 

- coarse sea salt

Preheat oven to 350 degrees. 

Prepare two cooling racks by placing them on baking sheets lines with parchment paper.  

Place hazelnuts on a sheet pan and toast until fragrant; about 12 minutes.  Do not go too far, as they will burn quickly. 

Allow the nuts to cool before chopping finely.  Place hazelnuts in a small bowl or plate.  

Place chocolate in a microwave-safe bowl.  Microwave at thirty second increments, stirring after each, until the chocolate is smooth.  

Dip eighteen of the graham cracker halves into the chocolate, only covering half of the cracker.  Then, dip the cracker into the hazelnut pieces and sprinkle with salt.  Place the crackers on the cooling racks until all the crackers have been dipped.  Then, transfer the baking sheets to the freeze and freeze for 10-15 minutes, until the chocolate has set. 

Spread a layer of ganache unto each undipped graham cracker half.  Top with a blackberry marshmallow and use a blow torch to brûlée the top.  Top with a dipped graham cracker half and serve immediately.  Enjoy! 

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Chocolate Salami from Olympic Provisions

Have you ordered your Valentines?  Is your house covered in pink construction paper hearts?  I hope so. 

Valentine’s Day is February’s gift to us.  It’s our excuse to cheer ourselves up with chocolate and pretty flowers as we trudge through the grey, rainy days of winter. 

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Maybe chocolate salami does not scream romance to you, but allow me to share my logic.  Men like robust, cured meats and ladies like chocolate; those two come together and make chocolate salami.  Still weird?  Just bear with me.

When this beautiful, canvas-bound book arrived in the mail I immediately dove into Elias Cairo's story and fell in love.  Witty, charming, and surprisingly humorous, this book does not take itself too seriously, even if it does talk about food safety and, you know, processing meat.

It's chocked full of solid, inspiring recipes, and will have you making your own pate and sausage in no time, but it’s never a bad idea to begin with dessert.

I should preface this recipe by saying that yes, it does have egg yolks, and no, it does not come into contact with the stove.  However, the yolks will eventually be muddled with hot, melted chocolate which will make them just as safe for consumption as a poached egg.  

Just take a moment to appreciate this with me.  Meat mongers dreamed up a dessert where rich, wine-scented, spiced chocolate meets toasted nuts, ginger, and oh yes, crushed potato chips.  You cannot go wrong here. 

Ben and Jerry are likely already working on turning this into an ice cream flavor. 

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I would not boast that this creation has a “best part,” but one of my favorite parts is the fact that as it goes under the guise of “salami,” we can easily serve it as an appetizer.  That means we can sneakily have two courses of chocolate rather than one.  

And, because the chocolate flavor is tempered by the additions of salty nuts and rich wine, this can truly pass as a savory offering.  

The salami can be made a couple days in advance and stowed away in the freezer to save you a bit of prep time on the special day.  Just be sure to pull it out about twenty minutes before you intend on serving it, so that it is sliceable.

I know, this is not red velvet, or pink, or anything like the numerous cutesy treats that are currently dominating your Pinterest feed, but it is truly superb, and something I believe your sweetheart will find surprising and delightful.

Let's treat our sweethearts to something new this year.  

Sincerely, 

Pedantic Foodie

This post was in partnership with Blogging for Books.  As always, all opinions are my own.  

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Chocolate Salami

makes three, 10-inch logs / adapted slightly from Olympic Provisions

• 1/2 cup hulled pumpkin seeds 
• 1/2 cup chopped hazelnuts 
• 1/4 cup slivered almonds 
• 4 tablespoons unsalted butter
• 8 ounces dark chocolate, 70%
• 4 egg yolks 
• 1/2 cup brown sugar 
• 1/4 cup cocoa powder 
• 1 teaspoon orange zest 
• 1/2 cup red wine, such as Merlot or Cabernet 
• 1 teaspoon ground cinnamon 
• 1/8 teaspoon ground cloves
• 1/8 teaspoon round nutmeg 
• 1/2 cup candied ginger, diced finely 
• 1/2 cup thick potato chips, crushed finely
• confectioner’s sugar 

Preheat oven to 350 degrees.  Prepare an 8x8 baking pan by greasing it with nonstick spray.

Line a baking sheet with parchment and arrange the nuts and pumpkin seeds in a single, even layer on the sheet.  Bake until lightly toasted and fragrant, about 12 minutes.  Set aside. 

Combine chocolate and butter in a microwave-safe bowl and microwave at thirty second increments, stirring after each, until melted.  Set aside.

In a large bowl, whisk egg yolks and brown sugar thoroughly until the yolks have thickened slightly and the mixture looks uniform.  Whisk in cocoa powder, orange zest, wine, and spices.  

Fold in melted chocolate and whisk quickly, so that the chocolate does not cause the eggs to separate.  Add toasted nuts, candied ginger, and potato chips and fold together until the mixture is well combined. 

Fold the mixture into the prepared baking sheet and use a spatula to spread it out evenly.  Cover with plastic wrap and place in the freezer for 30 minutes, until firm.  

Cut the firmed chocolate mixture into three equal pieces.  Dust a work surface lightly with confectioner’s sugar and roll each piece into a 10-inch log.  Wrap the logs in parchment paper and freeze for five minutes before serving, or until ready to use.  Slice at an angle, into 1/4-inch slices.  Enjoy!

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Honey, Lemon & Sea Salt Caramel Corn

I’ve been going through a snacking phase.  Do you know those times?

I do not want to eat full meals, like a sensible person, I just want to raid the refrigerator and pantry for whatever can be eaten by the handful.  For no good reason, marshmallows and popcorn sometimes sound far better than making a real dinner.

Popcorn is one of my dearest friends.  Salty or sweet, chocolatey or spicy, I love popcorn.  The kind of popcorn you make with oil and popping corn on a stovetop, not with a fake-butter laden bag and a microwave. 

Did you know that you can make caramel out of honey?  You can.  No corn syrup, no refined sugars, just honey and butter. 

The final product is rich, sweet, and slightly floral.  I used a very floral honey for this recipe, to play off of the lemon. A good orange blossom honey would be an excellent choice. 

This popcorn has a lot going on, it’s sweet, salty, and brightened by fresh lemon zest.  The combination is surprising and addicting.

The lemon is more of an after note, one that keeps you coming back for more. 

Snack dinners aren’t going out of style anytime soon.  

Happy Wednesday!  

Sincerely, 

  Pedantic Foodie

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Honey, Lemon & Sea Salt Popcorn

serves 4-6

• 3 tablespoons coconut oil
• 3/4 cup popping corn 
• 1 cup honey 
• 1/2 cup unsalted butter 
• 1 tablespoon lemon zest 
• 1/2 teaspoon baking soda 
• 1 teaspoon lemon juice 
• 1 1/2 teaspoons sea salt 

Preheat oven to 250 degrees. 

Place a large pot over medium high heat and add coconut oil.  When the oil begins to shimmer, add popping corn and cover.  When the corn begins to pop, shake the pot gently, to prevent the kernels from sticking to the bottom of the pan.

When the popcorn has stopped popping, remove from heat.  Transfer the popped corn to a deep-sided, 15x10 baking dish.  Place the popcorn in the oven while you prepare the caramel sauce.  This will help the corn to stay crisp. 

In a medium saucepan, combine butter, honey, and lemon zest.  Place over medium heat and stir until all the butter has melted and the mixture begins to boil.  Boil for 5-7 minutes, until the caramel has deepened slightly in color.  Remove from heat and stir in lemon juice and baking soda.  

Pour the caramel over the popcorn immediately and stir to cover all the popcorn evenly.

Return the popcorn to the oven and bake for 35 minutes, stirring every 5-10 minutes.  Remove the popcorn from the oven and sprinkle with sea salt.  Toss to coat. 

Allow the popcorn to cool before serving or storing in airtight containers.  Enjoy!

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