S’mores

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It’s campfire season! A classic to do with family or friends around a campfire is: s’mores.

Let’s rediscover the s’mores:

Sakatchewan inspired gourmet s’mores flavours
Homemade marshmallow
S’more flavors for the whole family

Saskatchewan inspired gourmet s'mores flavours

Artisan chocolates

When we think of gourmet s’more, we think artisan chocolates. Chocolates are an easy way to elevate the classic smores! Luxe is based in Regina and offers artisanal chocolate bonbons. Try replacing the chocolate with one of these delecious bonbons.

Espresso almond biscotti

Milk chocolate ganache infused with Caliber Coffee Roasters house espresso, caramelized almond paste and an almond crunch.

Vanilla bean

White chocolate ganache infused with Madagascar vanilla beans.

Coconut ash honeycomb

Dark chocolate ganache infused with organic activated coconut charcoal and a layer of crunchy honeycomb candy pieces.

Saskatoon berries, honey and vanilla

Saskatoon berry picking in July 2021 at Bend in the River berries near Moose Jaw.

Make the s’more with dark chocolate and add this sweet berry sauce. Saskatoon berry, honey and vanilla sauce Ingrédients:

2 cups Saskatoon berries
1 tbsp water
2 tbsp honey
1 tsp vanilla extract

Instructions:

In a pot on medium-high, add the Saskatoon berries and the water.
Bring to a boil and let simmer 4-5 minutes.
Add the honey and vanilla. Combine.

Homemade marshmallows

Marshmallows

Homemade marshmallows are an amazing treat!

Why are they so awesome?

They are the BEST!
- Did you know there is no vanilla in most marshmallows found in grocery stores? The flavouring ingredient is often: artificial flavouring. Vanilla adds a lot of flavour to the marshmallows.
No food additives.
- Most marshmallows found in grocery stores include additives.
They are fun to make!
- Making marshmallows is a chemistry experiment. Watch liquid sugar transform into luscious, fluffy and shinny marshmallows.

Prep Time 15 minutes Minutes
Total Time 4 Hours
makes 8" x 8" pan

Ingredients

1 tsp oil
powder sugar - for the pan and dusting (about 1 1/2 cup)
1 cup water (divided)
2 envelopes powder gelatin
1 1/2 cup (300 gr) sugar
1 cup white corn syrup
1 pinch salt
2 tsp vanilla

Instructions

Prepare the mould: oil an 8" by 8" pan. Dust generously with powdered sugar.
In the bowl of a standing mixer, add the gelatine and 1/2 cup water. Set aside.
In a large pot, add the sugar, 1/2 cup water, salt and corn syrup. Bring to 240F.
Start the standing mixer with the gelatine to slow. Gradually pour the hot sugar in the gelating. Once all the sugar is added, graddually increase the speed to maximum. The marhsmallow is ready when it is thick and light as a cloud.
Add the vanilla. Combine.
With an oiled spatula, transfer the marshmallow to the prepared pan. Let cool at room temperature for about 4 hours. Cut in squares. Dust with powder sugar.

S'mores flavours

Classic:

Marshmallow
Graham cracker
Chocolate bar (Hershey style)

Chocolate variations

Nutella:
– Replace the chocolate bar with nutella.

Mexican chocolate:
– Spinkle dark chocolate with cinamon and chili powder.

Salted caramel:
– Remplace the chocolate with caramel sauce and sprinkle with finishing salt.

Cookie variations

Rice crispy:
– Replace the Graham cracker with rice crispy.

Oreo:
– Replace the Graham cracker with oreos.

Chocolate chip cookie:
– Replace the Graham cracker with chocolate chip cookies – my favourite!

Korean bibimbap

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This Korean comfort is simple and filled with umami!

Bibimbap means “mixing rice”. That is exactly how it is traditionally eaten: put your rice in a bowl, add the toppings, and mix it all together so that the flavors and textures combine.

If you haven’t tried kimchi yet, get ready to fall in love with this spicy pickled Korean side dish.

You will need

Preparation

1

Cook the basmati rice: In a pot, bring water to a boil: 1 1/2 cup (2P), 3 cups (4P), 4 1/4 cups (6P). Add the basmati rice and season with salt. Cover and cook over low heat for 10-12 minutes or until the water is absorbed.

2

Prepare the tofu: Pad the tofu dry using scott towel. Add the tofu to a bowl and break it in medium size pieces with your fingers. Season with salt & pepper. Sprinkle with the cornstarch. Combine.

3

Cook the tofu: In a deep skillet, on medium-high heat, add a generous drizzle of oil. Once the oil is hot, fry the tofu for 7-8 minutes or until crispy. Remove from the pan and put on a paper towel.

In a small bowl add the bibimbap sauce mix and water 1 tbsp (2P), 2 tbsp (4P), 3 tbsp(6P). Combine.

Add the bibimbap sauce to the tofu. Combine.

4

Cook the chinese broccoli (pan or microwave: Wash and cut the chineese broccoli into 2 inch pieces.

Pan: Add a drizzle of oil to a pan over medium-high heat. Add 1 to 3 tbsp water (depending on the size of the pan). Cover. Cook the chineese broccoli for 2 to 3 minutes. Season with salt.

Microwave: In a bowl, add the chineese broccoli and a sprinkle of water. Microwave in 15 to 30 seconds incerments until lightly seamed. Season with salt.

Zesty tip: Drizzle the cooked chineese broccoli with a few drops of sesame or chili oil.

5

Plate your dish: Serve the bibimbap tofu with the chineese broccoli, kimchi and basmati rice. Garnish with sesame seeds.