We made these for New Year's Eve and they really were fun. The idea came while making the marshmallows (which need to be made the day ahead), but it was truly an experiment. I had never made graham crackers and I wasn't sure the tea light would work, but they were a success - the heat from the candle was more than enough to make the marshmallows a gooey mess. In fact, next time I will add a packaged WetNap to the plate.
These are really fun, but are probably better suited for adults to assemble, as candles, skewers and hot marshmallows do not mix with little fingers. Truth be told, they were probably not the best dessert choice for a post champagne tasting party, but all fingers and eyes were accounted for... I think.
Homemade Graham Crackers
Wayne Harley Brachman, Retro Desserts
by Wayne Harley Brachman via foodnetwork.com
1/2 cup all-purpose flour
1/2 cup light rye flour (you can substitute whole wheat flour for this)
1 1/4 cups whole-wheat flour
1/2 cup sugar (I thought these were a bit too sweet and will reduce the sugar next time)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup cold butter, cut into 1/2 inch cubes
2 tablespoons honey
2 tablespoon molasses
1/4 cup cold water
1 teaspoon vanilla extract
In a food processor, combine flour, sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter and mix or process until the mixture resembles coarse meal. Add the honey, molasses, water, and vanilla. Mix until the dough comes together in a ball. Between 2 sheets of waxed paper or plastic wrap, roll the dough 1/2-inch thick. Chill for 1 hour, until firm. Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly flour the dough and roll 1/8-inch thick. With a sharp knife or cookie cutter, cut into 2-inch squares. Arrange the crackers on nonstick or parchment lined cookie sheets. With a fork, prick several holes in each cracker. Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool in the pan.
Barefoot Contessa Family Style by Ina Garten via about.com
Coconut version can be found at foodnetwork.com
3 packages unflavored gelatin
1/2 cup water
1 ½ cups granulated sugar
1 cup light corn syrup
¼ teaspoon kosher salt
1/2 cup water
1 tablespoon pure vanilla extract
Confectioners’ sugar, for dusting
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment. Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Turn heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat. With the mixer on low speed carefully pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly. With a sieve, generously dust an 8 x 12-inch non-metal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top and dust with more confectioners' sugar. Allow to stand uncovered overnight until the marshmallows dry out. Turn the marshmallows onto a board and cut them in squares. Dust them with a bit more confectioners' sugar.
Yield: 20 to 40 marshmallows, depending on size