If I'm going to make dessert it has to be really easy and really delicious. This take on the iconic s'more in the form of a pie fits the bill. Easy to make, creamy and delicious. It has a graham/nutella crust, chocolate pudding filling and a homemade toasted marshmallow fluff topping. In our house it disappeared just as soon as it hit the table. You've got to try this one out!
S'mores Pie
Adapted from Bon Appetit
Serves: 8 to 10
Ingredients:
9 whole graham crackers, ground finely in a food processor
2 tablespoons table cream
2 tablespoons Nutella
2 packages chocolate pudding mix
Milk as per pudding instructions
2 large egg whites
1 cup corn syrup
1/4 teaspoon salt
1 cup sifted powdered sugar
1 teaspoon vanilla extract
Mix graham cracker crumbs and remaining ingredients in a small bowl to blend. Press mixture onto bottom and up sides of pie dish; chill until crust is firm, about 30 minutes.
Make pudding as per instructions and set in fridge for 30 minutes. Pour into chilled crust; smooth top.
Using an electric mixer beat egg whites, salt and corn syrup on high for 5 minutes. Add sugar and vanilla in 4 additions. Continue beating until stiff and glossy. Allow marshmallow fluff to chill in fridge for 30 minutes.
Spoon marshmallow topping over chocolate pudding; swirl decoratively with a spatula. Using a kitchen torch toast meringue until golden brown in spots.
I don't get excited by side dishes very often. It turns out that two of my absolute favourite side dishes are both recipes by Bobby Flay and are served in his Mesa Grill restaurant.
Add the potatoes to a large pot and cover with cold water. Add 1 tablespoon of salt and bring to a boil over high heat. Cook until fork tender, 12 to 15 minutes and drain well. Let cool slightly then slice into 1/2-inch thick pieces and add to a large serving bowl. Stir together the remaining ingredients in a medium bowl. Pour the mixture over the warm potatoes and mix gently until combined. Season with salt and pepper to taste, before serving.
My kids love it when I let them help out in the kitchen. It doesn't matter if we're baking, barbequing or roasting, if they can be involved they're thrilled. Of course this also means there's a lot more cleanup for me along the way. Lots of little hands pouring, measuring, stirring, and transferring means more spills, drips, and general oopsies.
In a large stock pot bring the first eight ingredients to a boil over High heat. Add the short ribs, and return to a boil. Cover and simmer on Low for 20 minutes. Preheat grill over High heat. Remove the ribs from the sauce and transfer to a large dish, pat ribs dry with Scott Towels. Grill the ribs until seared, about 2 to 3 minutes per side. As the ribs are done, in a large bowl toss them in a few batches with barbeque sauce. Be careful not to cover the front of your shirt in barbeque sauce. I have done this many times....
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