ACME, Mich. (WOOD) Grand Traverse Resort & Spa is celebrating what may be everyone’s favorite summertime treat, the s’more.
It’s S’more Fest, June 13-15. The Grand Traverse pastry chef, Stephanie Elwell, will serve as their official chef host and judge of the “s’mores awards”. She will be sharing a variety of unique s’mores themed recipes and cooking tips.
In addition to the cooking contest, there’s live music, s’mores food and drink specials, games and a cooking class.
Here’s some recipes they would like to share:
S’mores in a Jar by Stephanie Elwell, Pastry Chef at Grand Traverse Resort and Spa
You will need:
Graham Crackers, Chocolate Ganache, Marshmallow Fluff,
Mini Toasted Marshmallows and Milk Chocolate Chunks
Chocolate Ganache Recipe:
• 4 ounces semisweet chocolate, coarsely chopped
• 4 ounces bittersweet chocolate, coarsely chopped
• 1 cup heavy cream
• 1 tablespoon unsalted butter, at room temperature
• A Pinch of salt
• 2 tablespoons of sugar
Melt chocolate and butter together, set aside. In a saucepan, bring heavy cream, salt, and sugar to a simmer, and pour over chocolate. Let sit together until chocolate has started to melt, about 2 minutes. Whisk together until smooth.
Marshmallow Fluff Recipe:
• 3 large egg whites
• 2/3 cup plus 2 tablespoons sugar
• 3/4 cup light corn syrup
• 1 teaspoon pure vanilla extract
• 1/3 cup water
Beat egg whites together until light and foamy using an electric mixer. While on low speed, slowly pour in 2 tablespoons sugar and beat until soft peaks form.
In a large saucepan, combine the water, corn syrup, and remaining sugar. Over medium heat, bring to a boil, stirring occasionally. Increase heat to medium high heat and cook until mixture reaches 240 degrees.
While on low speed, slowly and carefully pour the hot syrup over mixture. Increase to high speed and continue beating for 7-10 minutes. Add vanilla and continue mixing until mixture becomes creamy and thick.
Once both your ganache and marshmallow fluff are cooled. Grab a Mason jar, and start by crushing the graham crackers into the bottom. Follow the crackers by adding a handful of mini toasted marshmallows. Then pour in your creamy chocolate ganache over the marshmallows.
Top it with your marshmallow fluff, and torch the top (you can use the broiler if you don’t have a torch). Garnish with a piece of graham cracker and a chunk of your favorite milk chocolate. I like to stick to traditional Hershey’s.
S’mores Popcorn by Stephanie Elwell, Pastry Chef at Grand Traverse Resort and Spa
You will need:
Salted Caramel Popcorn, Chocolate Drizzle,
Mini Marshmallows, Homemade Bacon Bits,
Graham Cracker Chunks
Caramel Popcorn Syrup Recipe:
• 1 cup of butter
• 1 cup of granulated sugar
• 3/4 cup of brown sugar
• 2 cups of corn syrup
• 1 tsp of “fleur de sel” (French sea salt) – Substitute: Kosher Salt
• 1 tbsp of vanilla extract
Add all ingredients but vanilla together in a sauce pan and cook for 2-3 minutes. Remove from heat and add vanilla.
Caramel Popcorn Mixture Recipe:
• 6 cups of popped microwave popcorn
• 4 cups of graham cracker chunks
• 4 cups mini marshmallows
• About 1 1/2 cups of melted dark chocolate
• 1-2 cups of cooked, crispy bacon (chopped into small bits)
Combine popcorn, graham cracker and marshmallows together. Pour caramel popcorn syrup over the mix and stir to combine. Spread the mixture flat on a sheet pan with wax paper.
Drizzle melted chocolate over the top. Sprinkle with bacon bits. Once the mixture is cooled and set, you can scoop into cupcake liners or popcorn holders