Tossed Salads and Scrambled Eggs

National S’more Day at Dahlia Workshop – South Lake Union, Seattle

Posted on: Thursday 11 August 2011

I have fond memories of spearing marshmallows on a twig and toasting them over an open fire at school camps. The timing is crucial. The warmth and crackle of the flickering flames lulls you into a glowing sleepiness but you must be alert and watch the spongy confection closely. There is a moment where the outer skin is caramelised, and the centre is molten. This is when the marshmallow will instantly disintegrate in your mouth.

Dahlia Workshop celebrated National S’more Day by cooking artisanal s’mores al fresco on a charcoal barbecue.

Rachel the Pig was chalked to entice passers-by. The chefs were cheerful and expertly assembled the s’mores.

Space was limited outside and trays of house made graham crackers were piled into Serious Pie boxes.

Bullions of house made marshmallows were skewered and slabs of Theo Chocolate were stacked on graham crackers.

The chocolate pieces were positioned at the edge for gentle melting.

The bamboo sticks of marshmallows were held directly over the open fire until it bubbled and browned.

Each ingredient was layered on top of the other for a dessert sandwich.

Crumbly and sugary, it oozed and dripped with each bite. It was messy and sticky, rich and sweet.

And thus, I ate my first s’more!

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4 Responses to "National S’more Day at Dahlia Workshop – South Lake Union, Seattle"

And did you love it? What did you think? I was thinking about you this morning and wondering if you loved your first s’more!

Thanks Marisa – I did! It’s definitely a treat though, and better with home made graham crackers and marshmallows! 🙂

Completely agree about the home made grahams and marshmallows. Commercial grahams are so hard that they kind of crumble when you use them for s’mores. Home made graham crackers have just enough give to them.

I’m not much of a baker but maybe I’ll try graham crackers. Please send me your recipe!

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