STRAWBERRY S'MORES BOUQUET
Meet the strawberry s'mores bouquet -- a perfect arrangement of chocolate- and graham-cracker-dipped strawberries combined with marshmallows that you can toast just like the favorite campfire treat. You will need some basic flower arranging tools, sold online or at crafts or garden supply stores.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 1 arrangement
Number Of Ingredients 5
Steps:
- Put the chocolate in a microwave-safe medium bowl and microwave in 20-second intervals, stirring in between, until melted and smooth. Put the graham crackers in a small bowl.
- Thread a strawberry stem-end first onto a 6-inch wooden skewer and dip the tip straight down into the chocolate to coat half the strawberry. Lift and twist slightly, letting any excess chocolate fall back into the bowl. Dip the tip of the strawberry into the graham crackers, leaving a stripe of chocolate visible. Carefully grasp the exposed base of the strawberry and rotate and push the skewer until 1 inch of the skewer extends beyond the tip. Stick the skewer upright into a large sheet of floral foam. Repeat with the remaining strawberries. Allow the chocolate to set, about 30 minutes.
- Meanwhile, shape two wet floral foam bricks so they fit snugly inside a 5-inch square planter, flowerpot or cardboard box. Do so by holding the bricks together and cutting them with a serrated knife so the resulting rectangle is 5 inches wide by 5 inches long by 8 inches tall. Wrap the rectangle tightly with plastic wrap and fit it into the planter (it will extend to the top). Drape about 6 large kale leaves rib-side down over the planter, sticking the stems into the planter. Try to cover the foam entirely. (Reserve the remaining kale for another use.)
- Once the chocolate-dipped strawberries are set, top each skewer with a marshmallow.
- Stick 1 skewer into the top center of the wet foam, pushing the skewer in so about 1 inch of wood is still exposed. Continue sticking the remaining skewers into the foam in concentric circles, packing the strawberries as closely as possible without touching, and working outward. When you're done, only a little frill of kale should be visible below the strawberries.
- Just before serving, wave a kitchen propane torch near the marshmallows until toasted to a golden brown.
S'MORES STRAWBERRIES
An all-in-one treat that's perfect for summer celebrations, this easy recipe combines s'mores ingredients as coverings for fresh strawberries.
Provided by Jessica Walker
Categories Dessert
Time 45m
Yield 12
Number Of Ingredients 4
Steps:
- Remove stems from strawberries; carefully cut out center of each strawberry. Spoon marshmallow creme into decorating bag fitted with medium tip; squeeze bag to pipe marshmallow creme into center of each strawberry.
- Line plate with cooking parchment paper. Place graham cracker crumbs in small bowl. In small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments until chips are softened and can be stirred smooth.
- Dip bottom of each strawberry in melted chocolate, then roll in graham cracker crumbs. Place on plate. Refrigerate at least 30 minutes or until chocolate is hardened.
Nutrition Facts : ServingSize 1 Serving
STRAWBERRY S'MORES
Steps:
- Toast the marshmallow: Thread marshmallow onto a metal skewer and hold over medium-high heat, rotating, until golden brown, 1 to 2 minutes.
- Sandwich 2 small rectangles of milk chocolate, 2 toasted strawberry marshmallows and a few strawberry slices between 2 ladyfingers.
STRAWBERRY S'MORES COOKIE SANDWICHES
Steps:
- Crush 1/2 cup chopped freeze-dried strawberries to a fine powder in a blender. Set aside.
- Puree the thawed frozen strawberries in the blender until very smooth. Strain into a medium saucepan and add the sugar and corn syrup. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved. Attach a candy thermometer to the pan and continue to boil until the temperature reaches 240 degrees F.
- Stir together the gelatin and 1/2 cup cold water in the bowl of a stand mixer fitted with a whisk attachment. Turn the mixer to low and carefully pour the warm syrup into the gelatin. When you have added all the syrup, turn the mixer to high and beat until the mixture is very thick and holds stiff peaks, about 15 minutes. Beat in the strawberry powder. Transfer the mixture to a large piping bag fitted with a large star tip.
- Put 14 of the chocolate chip cookies flat side up on a baking sheet lined with parchment paper.
- Pipe the marshmallow mixture onto the cookies, about 1-inch high, while staying within the edge of the cookies. Top with the 14 remaining cookies, pressing down very lightly so that the cookies stick to the marshmallows. Let the marshmallows dry out and set for at least 2 hours.
- Put 2/3 of the chopped chocolate into a medium heat-proof glass bowl. Heat in the microwave in 30-second intervals until the chocolate is melted and glossy, about 1 minute 30 seconds, stirring gently between each interval. The temperature of the melted chocolate should be between 114 and 118 degrees F.
- Add a couple tablespoons of the remaining chocolate to the bowl and stir until almost melted. Continue adding the remaining chocolate, a couple tablespoons at a time, and once all of it has been incorporated, stir continuously until all the chocolate has melted and the mixture is smooth. The temperature of the tempered chocolate should be about 88 degrees F.
- Working with 1 cookie sandwich at a time, dip half of it into the chocolate, using a spoon to evenly spread the chocolate onto the cookies and marshmallow. Once half of it is coated in the chocolate, use the spoon to scrape away any excess chocolate that is dripping off the cookie sandwich.
- Working over a cutting board or a baking sheet, sprinkle the chocolate with some of the remaining 1 1/2 cups chopped freeze-dried strawberries. Transfer the cookie sandwich to a baking sheet lined with parchment paper.
- Repeat this process with the remaining cookie sandwiches, chocolate and freeze-dried strawberries. Once the last cookie sandwich is dipped, allow the chocolate to set completely at room temperature, about 10 minutes.
SKEWERED STRAWBERRY & MARSHMALLOW S'MORES
Provided by Karen Adler
Categories Chocolate Dessert Fourth of July Kid-Friendly Backyard BBQ Strawberry Spring Summer Grill Grill/Barbecue Marshmallow Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 4
Number Of Ingredients 6
Steps:
- Prepare a medium-hot fire on one side of your grill.
- Thread the strawberries and marshmallows alternately on 4 skewers (if using wooden skewers, pre-soak them). Lightly brush the slices of bread with olive oil.
- Place the skewers directly over the fire and grill for about 4 or 5 minutes until the marshmallows have browned.
- At the same time, grill one side of the bread. Turn the slices over and move to the indirect side of the grill. Place a piece of chocolate on each slice and sprinkle with a pinch of coarse salt. Remove from the grill when the chocolate is soft but still holds its shape.
- Serve the skewers with the grilled bread for a grown-up version of s'mores.
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