Throw a Gourmet S’mores Party!

Summer is almost in full swing so take advantage of the warm weather by inviting your friends over for a twist on the classic favorite – the s’more! Go gourmet with homemade graham crackers, amaretto marshmallows, and artisan chocolates. Read on for the recipes + tips!

GET PLANNING:

Here are a few tricks and tips for setting up a S’more Party!

• Send out the invites!
• Use a side table (a fold-out with a covering does the trick) as your “s’more station”. I used an old wooden tray to hold the goodies too.
• A variety of dishes will do the trick for holding your graham crackers, marshmallows, and chocolate. There is the assumption in the entertaining world that all your plates must perfectly match – not true! Make it easy on yourself! Grab that random floral platter you’ve had for years or that set of bowls your grandmother gave you. Call it “boho chic” – I give you permission.
• The recipes for the graham crackers and amaretto marshmallows are below, but as for the chocolate… pick up a variety of gourmet chocolate bars like Lindt’s Orange Essence or Godiva’s Chocolate with Sea Salt. The flavor varieties will encourage your guests to create a one-of-a-kind s’more like they’ve never had before!
• S’mores can get messy, no denying it! Create little hand-held “wrappers” by simply cutting up parchment paper into small squares or even a patterned wrapping paper! Whatever you have on hand will work. Yes, napkins will work too!

HOMEMADE GRAHAM CRACKERS

recipe via Nancy Silverton
Makes approximately 24 crackers

• 2 1/2 cups plus 2 tablespoons unbleached pastry flour or unbleached all-purpose flour
• 1 cup dark brown sugar, lightly packed
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 7 tablespoons unsalted butter, cut into 1-inch cubes and frozen
• 1/3 cup mild-flavored honey, such as clover
• 5 tablespoons whole milk
• 2 tablespoons pure vanilla extract
• 3 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

1. In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda, and salt. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.
2. In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.
3. Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight.
4. In a small bowl, combine the sugar and cinnamon, and set aside.
5. Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. Gather the scraps together and set aside. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.
6. Adjust the oven rack to the upper and lower positions and heat the oven to 350 degrees F.
7. Gather the scraps together into a ball, chill until firm, and re-roll. Dust the surface with more flour and roll out the dough to get about two or three more crackers.
8. If you’d like to make the cookies look like “real” graham crackers: Mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or skewer, prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.
9. Bake for 15 minutes, until browned and slightly firm to the tough, rotating the sheets halfway through to ensure even baking.
   

HOMEMADE AMARETTO MARSHMALLOWS

If you’ve never made homemade marshmallows, you are in for a TREAT! They’re surprisingly easy to make, you might get hooked – you’ve been warned! Who says you can’t give this yummy treat an “adult” twist? I added amaretto liqueur to the marshmallows for an extra boost of gourmet flavor!

• 3 packages unflavored gelatin
• 1 cup ice cold water, divided
• 12 ounces granulated sugar, approximately 1 1/2 cups
• 1 cup light corn syrup
• 1/4 teaspoon kosher salt
• 2 tablespoons vanilla extract
• 1/4 cup amaretto liqueur
• 1/4 cup confectioners’ sugar
• 1/4 cup cornstarch
• Nonstick spray
• 1/2 cup toasted almonds, chopped

1. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
2. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
3. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 13 minutes. Add the vanilla and amaretto during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
4. Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
5. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Sprinkle chopped almonds on your marshmallows (optional)”. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
6. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

Here are some more photos of this delicious party idea!

So what do you think? Will you be taking a stab at these delicious recipe ideas for your next backyard barbecue? If you’re not sure about the smore’s idea, I have plenty of other great themes for your summer gatherings in the FREE at-home entertainment guide. Download it today to get your party started!