North County Times: S’mores Galore

S’MORES GALORE: Local chefs put their own twist on campfire treat
By Pam Kragen

August 9 2012 | North County Times

Friday is National S’Mores Day, and the gooey campfire treat seems to be popping up on lots of local restaurant menus this summer.

Nobody knows how s’mores came to be. The ancient Egyptians were the first to use the roots of the marshmallow plant to make a sweet confection. (Today’s marshmallows no longer contain any of the plant, but are made of sugar and gelatin.)

But the first documented recipe for the dessert we know today was published in a Girl Scouts handbook in 1927 (published under the name “S’more,” short for “gimme some more”).

The traditional recipe for s’mores is simple: Roast a marshmallow over an open fire and sandwich it between two graham crackers with a square of milk chocolate. Lately, local chefs have been putting their own spin on the treat.

Margaret Nolan, pastry chef at the Rancho Bernardo Inn, said she doesn’t see s’mores as a dessert “trend” so much as she believes they’re becoming more accepted as a dessert option at fine dining restaurants.

Veranda Cafe, Rancho Bernardo Inn: S’mores-inspired desserts include toasted marshmallows on skewers dipped in chocolate and sprinkled with salted caramel graham cracker crumbs, as well as dark chocolate-based brownies topped with marshmallows and graham cracker crumbs.