Without further ado, I bring you the recipe for pumpkin marshmallow s'mores! Before you start saying eeeeeew, just check it out. And fear not my carrot-loving friends, as a pesco-vegetarian I can't eat normal marshmallows, so I've added some veggie-friendly alternatives. Roast away!
'Round-the-Grill Pumpkin Butter S'mores
The Washington Post, October 2011
Jim Shahin
Post Note:
"This non-traditional take dresses up a childhood favorite and turns it into an autumn classic.
The recipe calls for cooking the pumpkin butter on the stove top, but if you want more outdoorsy flavor, cook it for the same length of time (30 minutes, or until thickened) over a direct charcoal fire on the grill. The chipotle pepper in the recipe adds smokiness and spiciness.
You'll need long metal skewers, and you'll need to soak 1 cup of apple wood chips in water for 1 hour.
MAKE AHEAD: You'll have pumpkin butter left over, which can be refrigerated up to a week in advance. Bring it out when you are ready to make the s'mores."
4 servings
Ingredients:
- 1 small (1 1/2 to 2 pounds) pumpkin (may substitute 29 ounces canned pure pumpkin puree)
- 3/4 cup apple juice
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon freshly grated nutmeg
- 1/4 cup turbinado sugar
- 1/4 cup packed dark brown sugar
- 1/2 canned chipotle pepper en adobo, minced (optional)
- 12 cinnamon graham cracker halves
- 12 regular-size marshmallows
Directions:
- Preheat the oven to 350 degrees.
- If using a fresh pumpkin, rinse it well. Discard the stem and cut the pumpkin in half from top to bottom. Scrape out all of the seeds and fiber. Cut each unpeeled pumpkin half in half, to create a total of 4 equal pieces. Place them skin side down on a baking sheet. Bake for 45 minutes or until the pumpkin flesh is fork-tender.
- The skin might simply pull off. If it doesn't, scoop the flesh into a pot and mash it until smooth. Or you can add a few chunks at a time to a food processor and puree until smooth (for about 2 minutes); add the puree to a pot.
- If using canned pumpkin, add it to the pot at this time.
- Add the apple juice, ginger, cinnamon, cloves, nutmeg, sugars and the chipotle pepper, if desired, to the mashed or pureed pumpkin in the pot. Bring to a boil over medium-high heat, then reduce the heat to medium-low and cook for 30 minutes, stirring often. The mixture should be thick; the yield is about 3 cups.
- Prepare the charcoal grill for direct heat. Light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly across the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 to 5 seconds. Have a spray bottle ready for taming flare-ups. Place the grill rack (ungreased) it on the grill.
- Set the graham crackers on a plate. Just before cooking your marshmallows, smear each of the crackers with some of the pumpkin butter; this should use about 1 cup total. Cover and refrigerate the remaining pumpkin butter; see headnote.
- Slide marshmallows onto skewers. Hold them about 6 inches above the fire. Cook for a few minutes, turning, so they toast evenly, or closer to the fire if you like your marshmallows charred. When the marshmallows are sufficiently softened, push them onto the pumpkin butter-smeared graham crackers.
- Serve open-faced and warm.
Veggie-friendly marshmallows:
http://store.veganessentials.com/categories.aspx?Keyword=marshmallows&Submit1.x=0&Submit1.y=0 (These are the same two brands as above, but a different site to find them...they seem to dominate the market!)
Happy baking!
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