S]'Mores Any Way

 S'mores a re always a special summer treat but imagine making them year round. They can be put under the broiler or turned into a pie. They cna be gobbled during the dog days of July then or the frosty days of December.

Regular contributor Melissa Clark wrote about two variations of this treat in today's New York Times food section.S;m ores are actually almost one hundred years old having first debuted in the 1927 Girl Scout book Tramping and Trailing with The Girl Scouts." even though they were called Some Mores ,one is quite enough the book admonishes. . Ms Clark gives a gooey broiler one and a pie that features a rich pudding like ganache topped with a meringue. The broiler version can be varied. Ritz crackers or even Saltines can be subbed in for the sweet cracker(although I would add chocolate grahams to the list). What is great is that Ms Clark also has the option of dark and light chocolate. Dark chocolate works very well and cuts down on the sweetness of the marshmallows. The snacks are assembled without the tops and then broiled for about two to three minutes Watch them carefully so they don;t burn and create a black gooey mess.(unless you like this).

The pie is more or less similar except the marshmallow topping is homemade as is the graham cracker crust. The crust is a mix of whole wheat flour and white as it is with a graham cracker recipe.Cinnamon and brown sugar are also added for flavor and  half a cup of butter is added to bind the crust together. The ganache is like a homemade pudding that uses chopped bittersweet chocolate instead of chocolate chips. These also melts better too. A pinch of sea salt also helps bringing out the sweetness too. As for the marshmallow filling six eggs whites will be needed along with granulated sugar and cream of tartar.A vanilla bean is also used for flavoring.The crust is baked first and then cooled before the ganache is added.The tart is then placed in the fridge anywhere between one hour and up to twenty four hours for it to firm up.The meringue is then made and whisked constantly in a bowl over simmering water. The mixture has to turn white and the temp should be 175 degrees Farenheit (use a candy thermometer for this)The meringue is then put into a mixer and whipped more as vanilla beans are added. Place the finished fluff on the ganache and use a blow torch to toast it.

S'mores are a true treat. Make then under the broiler on into a pie. Both are tasty treats.