For a day with the kiddies...
Banana-Nutella S'Mores Recipe
Grace Parisi, Food & Wine, June 2010
- 8 whole graham crackers
- 1/4 cup Nutella
- 1/4 cup marshmallow fluff
- 2 small, ripe bananas, sliced 1/4 inch thick
- 2 tablespoons salted, roasted hazelnuts, chopped
- Four 8-inch squares of parchment paper
- Four 12-inch squares of heavy-duty aluminum foil
- Light a grill. Spread 4 graham crackers with the Nutella; spread the remaining 4 with marshmallow fluff. Press the bananas onto the Nutella and sprinkle with the hazelnuts. Sandwich the graham crackers together. Wrap them in the parchment paper and then in foil.
- Grill the s'mores over moderate heat for about 10 minutes, turning once or twice, until the marshmallow fluff is gooey and lightly toasted. Remove the foil, peel back the parchment and serve.
For the "elevating the usual fruity tarts" types...
Honeyed Yogurt and Blueberry Tart with Ginger Crust
Melissa Rubel Jacobson, Food & Wine, March 2009
- 10 whole graham crackers, broken into pieces, or 1 1/2 cups plus 2 1/2 tablespoons of crumbs
- 1/4 cup crystallized ginger, finely chopped
- 1 tablespoon sugar
- Pinch of salt
- 3 tablespoons unsalted butter, melted
- 1 large egg white
- 2 cups Greek-style nonfat yogurt, drained overnight
- 2 tablespoons honey
- 1 1/2 cups blueberries (9 ounces)
- Preheat the oven to 350°. Spray a 14-by-4 1/2-inch rectangular fluted tart pan with a removable bottom with cooking spray. In a food processor, pulse the graham crackers with the crystallized ginger, sugar and salt until finely ground. Add the butter and egg white and pulse until the crumbs are evenly coated. Press the crumbs evenly over the bottom and up the sides of the tart pan. Bake for about 20 minutes, until the crust is lightly browned. Let the crust cool completely.
- In a medium bowl, mix the drained yogurt with the honey. Spread the yogurt in the crust and arrange the blueberries over the surface of the yogurt. Cut the tart in slices and serve.
For the super duper ice cream lover...
Malted Milk Ice Cream Cake with Blackberry Topping
Bon Appetit, July 2004
- Nonstick vegetable oil spray
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup whole milk
- 11 large egg yolks
- 3/4 cup (packed) golden brown sugar
- 3/4 cup malted milk powder
- 6 tablespoons bourbon
- 1 1/2 tablespoons vanilla extract
- 2 1/4 cups whipping cream
- 2 1/4 cups whole milk
- 1 cup plus 2 tablespoons sugar
- 1/2 cup water
- 6 tablespoons sugar
- 4 1/2-pint containers blackberries, divided
- Preheat oven to 375°F. Spray 9-inch-diameter springform pan with nonstick spray. Sift flour, baking powder, and salt 3 times into medium bowl. Using electric mixer, beat sugar and butter in another medium bowl until blended. Add egg and vanilla; beat until thick, about 3 minutes. Beat in dry ingredients in 3 additions alternately with milk. Spread batter in pan (layer will be thin).
- Bake cake until tester inserted into center comes out clean, about 15 minutes. Cool cake in pan on rack. Remove pan sides. Cut enough off top of cake to make 1/2-inch-thick layer. Reattach pan sides, leaving cake layer in pan.
- Whisk first 5 ingredients in large bowl to blend. Stir cream, milk, and 1 cup plus 2 tablespoons sugar in heavy large saucepan over medium heat until mixture comes to simmer. Gradually whisk hot cream mixture into yolk mixture. Return to pan and cook over medium heat until custard thickens enough to coat spoon, stirring constantly, about 3 minutes (do not boil).
- Strain custard into large bowl; set over pot of ice and water. Cool 1 hour, stirring often, then chill 1 hour. Process custard in ice cream maker according to manufacturer's instructions. Spread ice cream over cake in pan. Cover and freeze until firm, at least 4 hours and up to 2 days.
- Stir 1/2 cup water and sugar in heavy large saucepan. Add half of berries and bring to boil. Reduce heat and simmer until syrup thickens, mashing berries with back of fork, about 12 minutes. Pour into medium bowl; gently stir in remaining berries. Cover and chill until cold, at least 3 hours and up to 1 day.
- Using hot knife, cut around pan sides to loosen ice cream cake. Remove pan sides. Transfer cake to platter. Spoon half of berry topping onto center of cake. Cut cake into wedges and serve, passing remaining topping separately.