Savory Open Faced S’mores with Pistachio Marshmallows.
I’m totally covering my face with my hands and peeking out at you.
Can we still be friends?
Even if I just did… this? To the s’more?
I know. Can I even call this a s’more? It’s kind of a s’more! Am I bastardizing the s’more? I am. And it’s only, like, my most favorite thing in the universe. Next to sprinkles. And chocolate and peanut butter. But the thing is that all of those things (sprinkles, chocolate peanut butter) can be ADDED to the s’more which means the s’more is the ultimate of all the favorite things ever ever.
But wait! There are pistachio marshmallows. They are SO wonderful if you’re a pistachio freak like me. You can use them in savory or sweet things! There. I just saved this post.
Can I stop using exclamation points now?
Earlier this summer I shot another video with my real life favorite, DeLallo foods and this is one of the recipes… because of the freaking tangy peppers. I realize that I’ve been ranting about these peppers for over a year but seriously, every time Eddie or I go into the store, we can’t leave without three or four jars. We eat them plain, on pizza, in grilled cheese or sandwiches, in salads (they are fab with just arugula/parm/olive oil/sea salt) and with eggs always. #breakfastforever
They are almost candy in a jar. I don’t know how.
So my little savory s’more consists of a cracker (I found some tuscan crunchy crackers at the store, almost like pita chips but a bit more fragile), melty havarti (let’s pretend it’s the spread one your fancy s’more (like PB?)), a tangy sun dried pepper (can it be the chocolate bar?) and then the sweet and salty marshmallow.
And then the balsamic glaze. EEEEEP. There were quite a few skeptics before these were served, but let’s just say that there wasn’t a crumb left.
And the rest to come…
Savory Open Faced S'mores with Pistachio Marshmallows
2 packets of gelatin
8 tablespoons of cold water
1 1/2 cups granulated sugar
1/3 cup cold water
1/2 teaspoon salt
2/3 cups roasted pistachios, crushed in a food processor
powdered sugar for coating + sprinkling
Place the gelatin in a small bowl and stir in the 8 tablespoons of cold water. Set aside. Spray an 8x8 pan with nonstick spray, then sprinkle some powdered sugar in the pan and shake well, dispersing it all over the pan, covering the entire thing.
In a small saucepan, combine the remaining cold water and sugar. Heat over medium heat, stirring constantly until the sugar is dissolved and bubbly, about 3 to 4 minutes. Stir in the gelatin mixture, whisking, and bring it to a boil. Once boiling, immediately remove from heat. Add to the bowl of an electric mixer attached with a whisk. Let sit and slightly cool. Add in the salt. Beat on medium-high speed for 10 to 15 minutes, until white and glossy and shiny and thick. Fold in 1/3 cup of pistachio crumbs with a spatula. Spread in the 8x8 pan and top with the remaining pistachio crumbs and a sprinkle of powdered sugar if desired. Let sit for about 4 hours, or even overnight (if overnight, I lightly cover with plastic wrap).
When ready to serve, remove the marshmallow square as a whole (I use a few spatulas, this is why you want your pan covered in powdered sugar!). Cut off a few squares, then turn them on their sides and slice them in half again (this is so you don't have an overwhelming marshmallow on your savory s'more.).
Preheat the broiler in your oven to high. Place the crackers on a baking sheet and cover with a slice of havarti. Top with a slice of pepper. Place the baking sheet in the oven and broil just until the cheese melts. You can add the marshmallows at that time too, but I prefer to melt in layers or else I find that the marshmallow melts totally and covers the cracker without melting the cheese.
After the first melt, add the marshmallows on top. Place under the broiler for just a second until the marshmallows soften. You can also use a kitchen torch instead - or you can toast the marshmallows over a fire or grill like normal and serve the s'mores!
Finish off with a drizzle of balsamic glaze before eating. Yes yes yes.
I mean. That bite.