This is Easter #3 for Mike and me as Torontonians. It’s crazy to think that we’ve been living in Toronto going on 3 YEARS; 2 prairie kids in the big city. Winnipeg is missed the most during holidays. I come from a huge family that hallmarks every event with a large gathering and with a TON of food. Though I am now adjusting to holiday gatherings of 2, I have yet had the need to adjust to holidays lacking in food. As Mike and I continue to make our own Toronto holiday traditions, we are doing so in our usual non traditional style.
This Easter we traded in the ham and turkey for some soul food courtesy of Mike’s newest bookshelf addition; Japanese Soul Cooking by Tadashi Ono + Harris Salat. I can’t say I’m surprised by Mike’s Eastern Easter dinner selection. His
love obssession for ramen would only naturally lead here….and I’m not mad at it!
On the menu:
 classic pork gyoza
 nagoya tebasaki / chicken wings
 kamo nanban soba
Though I am not sharing these recipes [yet..], I will share the turnout; the fruits of Mike’s labour.
And now for the sweet stuff…
As Mike worked on dinner I started on dessert. Peeps + mini eggs are the ultimate in Easter sweets. Taking inspiration from these confections, I decided to make s’mores. What better way to combine marshmallows and chocolate!
Homemade s’mores are easier to make than one would think.
I made this batch with a lemon marshmallow.
[courtesy of Alton Brown | food network.com]
8 3/8 oz graham flour | I couldn’t find this flour so I used a fine whole wheat flour
1 7/8 oz all purpose flour
3 oz dark brown sugar
3/4tsp baking powder
1/3 baking soda
1/2 teaspoon kosher salt
1/8 teaspoon ground cinnamon
3 oz unsalted butter, cut into 1/4-inch cubes and chilled
2 1/4 ounces molasses
1 1/2 ounces whole milk
1/2 teaspoon vanilla extract
place flours + sugar + baking powder + baking soda + salt + cinnamon into a food processor | pulse to combine. I combined these ingredients in a mixing bowl and mixed with a fork
though the recipe continues on with the food processor, I did the next steps in my stand mixer with a whisk attachment
add butter and mix/pulse until mixture resembles corn meal
add molasses + milk + vanilla extract | process until dough forms a ball [about 1min]
press the ball into a 1/2-inch thick disk | wrap in plastic wrap | refrigerate for 30 mins.
preheat oven to 350° F
unwrap chilled dough | place between 2 large pieces of parchment paper
roll dough out until 1/8-inch thick
place rolled dough and parchment onto baking sheet | remove top sheet
w/ pizza cutter, cut into 2” squares | trim off excess
w/ a fork, poke holes all over the top of the dough
bake on the middle oven rack for 25mins or until the edges just start to darken
remove from the oven | let crackers cool completely
once completely cool, break into individual crackers
store in an airtight container for up to 2 weeks
1/2 cup powdered sugar
1/2 cup cornstarch
4 sheets/ 9.6 grams gelatine sheets
1/4 cup + 2 tbsp [87g] egg whites
1 cup + 2 tbsp [225g] granulated sugar
1/2 cup water
2 tbsp light corn syrup
yellow food colouring
2 tbsp lemon zest
nonstick spray or oil
thermometer for temping the sugar
8″ square baking pan
8″ square piece of acetate [i cut an 8″ square out of a page protector]
mix powdered sugar + cornstarch
line baking pan w/ plastic wrap | generously sprinkle the powdered sugar mix on the plastic wrap
place gelatine sheets in a bowl of ice water to soften
spray one side of the acetate with nonstick spray | set aside
remove gelatine and squeeze out excess water
place gelatine in small metal bowl + set over small pot of simmering water and melt it [do not let it simmer] | reduce heat to keep it warm
place egg whites in mixer bowl w/ whisk attachment
combine granulated sugar + water + corn syrup in large saucepan | bring to simmer over med-high heat
stir to dissolve sugar | simmer for about 5 mins until mix reaches 250°F
let syrup continue to cook
turn mixer to med speed | goal is to have whites @ med peaks when syrup reaches 281°-284°F but if peaks form too early turn speed to lowest setting
when syrup hits 281°-284°F remove from heat
turn mixer to med speed | slowly add syrup to egg whites | pour in gelatine
add in lemon zest + food colour
increase speed to med-high | mix for 5 mins until thick + glossy + warm but not hot
spray a spatula with non stick spray
spread marshmallow evenly into baking pan
top with acetate, oiled side down | gently press it against marshmallow to smoothen the top
set parchment paper larger than marshmallow on a large cutting board
remove sheet of acetate | coat marshmallow top with powdered sugar mix
flip marshmallow onto parchment | remove plastic wrap | sprinkle with more powdered sugar mix if needed
nonstick spray a large chef’s knife | trim sides + continue to cut marshmallow into squares similar in size to your graham crackers
dust each marshmallow piece with the powdered sugar mix on each side
this can get sticky….
like you would when cutting a cake, have the nonstick spray/oil + towel + bowl of warm water near by
you may have to clean and re-oil the knife after each slice
can be stored in a covered container in room temp for up to 3 days
no campfire no problem.
layer graham cracker then chocolate then marshmallow and place in oven set to broil for 1 minute or so.
when nice and melty sandwich another graham cracker and smush