S’mores
S’mores are a traditional campfire treat!
A s’more is a traditional campfire treat popular in the United States, consisting of a roasted marshmallow and a layer of chocolate sandwiched between two pieces of graham cracker. The name “s’more” means “some more”, as in: “give me some more!”. S’more appears to be a contraction of the phrase, “some more.” The informal nature of this term reflects the environment in which s’mores are traditionally served and its meaning hints at the desires of campers who are not satisfied by just one s’more. Some have jokingly surmised that the name originated from people who were so busy eating the tasty treat that they did not have time to speak in complete sentences, or alternately, that their enunciation was compromised by the fact that their mouth was still full of the previously mentioned s’more.
Another theory is that the dessert is so sticky, particularly due to the combination of melted chocolate and marshmallow, that it is especially difficult to talk or swallow, and this remains the case for some time even after the entire dessert is eaten. Therefore, if someone who has finished swallowing their last piece of the dessert is asked if they’d like another, “s’more please” would be all they could manage to relay.
While the origin of this popular campfire dessert is unclear, the first recorded version of the recipe can be found in the Girl Scout Handbook of 1927. The recipe is credited to Loretta Scott Crew, who reportedly made them by the campfire for the scouts.
S’mores are associated with recreational camping. Part of the enjoyment of this simple dessert is the way in which it is made on such camping trips. A marshmallow is skewered on the end of a long stick (or metallic skewer) and held just above a campfire until its outer surface starts to brown. Once heated, the inside of the marshmallow becomes soft or molten. The marshmallow is quickly pinched off its stick with the waiting graham crackers, one of which has a piece of chocolate on it. Ideally, the heat from the roasted marshmallow partially melts the chocolate. However, some people assemble the entire s’more on the stick and cook it all at once to ensure that the chocolate will melt. Peanut butter can be added to the mix for additional flavor, either between a graham cracker and the chocolate piece or between the chocolate piece and the marshmallow. Keeping the graham crackers and chocolate near the campfire can help melt the chocolate.
Making s’mores in this manner is so popular in the United States and Canada that supermarkets often carry graham crackers, marshmallows, and large chocolate bars in the same shelf section during the summer months. In recent years S’More Kits for assembly on the kitchen table at home have been sold at housewares stores; as well as individual items such as SMORSTiX, intended to make preparing s’mores as easy as possible. These consist of a small heating element to cook the marshmallow, metal skewers and a lazy susan to hold the raw ingredients. These are similar to fondue sets. Different items sold as s’mores may be found in restaurants, prepared at home, or even bought ready-made. These confections usually contain the three ingredients of graham cracker, chocolate, and marshmallow, but they are not necessarily heated or served in the same shape as the traditional s’more.
The popularity of s’mores has led to the flavor being used in product development of other foodstuffs; Pop-Tarts now feature a s’mores variety that has a graham cracker crust, chocolate icing, and chocolate & marshmallow-flavored filling.
An alternative method for preparing the s’more is by heating the entire object in the microwave. Advantages of this method include the speed, relative ease of preparation, and the increased amount of melted chocolate. This method softens the graham cracker, which is distasteful to some. This method often removes the social element of preparation, which shies some away from them.
Traditional S’mores Recipe
S’mores are a traditional American campfire treat, prepared over an open fire or even in your own home.
Ingredients
* 4 marshmallows
* 4 graham crackers (4″ x 2″ – 10cm x 5cm)
* 2 oz (55g) chocolate bar
Makes 4 single serving s’mores
Preparation
- Build a campfire for toasting marshmallows.
- A long thin stick from the woods is hard to find(a thin, long wooden dowel may be a good substitute but will catch fire easily). The stick, which is usually taken from the ground as part of a dead treebranch, does not have to be sterilized, but simply clear of any brush. Alternately, you may purchase a metal roaster stick. Don’t use a coat hanger or chrome or galvanized metal(like fence wire). Use stainless steel.
- Before roasting the marshmallows, one must prepare the pieces of graham cracker, and a layer of chocolate. Break the crackers in half, so you have 2 2″x2″ (5cm x 5cm) squares for each s’more. Break the chocolate bar into 1/2 oz (15g) pieces.
- Push a marshmallow on to the end of the stick. Using the stick to place the marshmallow directly above the flame or source of heat, toast the marshmallow until it is golden brown around the outside. Some prefer their marshmallow burned. Others like to burn the marshmallow and pull off the burned outer skin to get to the gooey center.
- Place the toasted marshmallow in between two pieces of graham cracker, with a layer of chocolate bar in between. The marshmallow should be hot enough to melt the chocolate. In a family setting, sometimes it is helpful for children to roast the marshmallows, and adults to supervise and assemble the s’more while preventing the child from touching the hot end of the stick.
* If you are not camping, patio/backyard firepits work great.Here is a way to do it indoors in your own home:
- Prepare the pieces of graham cracker, and a layer of chocolate. Break the crackers in half, so you have 2 2″x2″ (5cm x 5cm) squares for each s’more. Break the chocolate bar into 1/2 oz (15g) pieces.
- Place the chocolate on one of the pieces of graham cracker, and then place a marshmallow on top.
- Put it in the microwave for 15-25 seconds (depending on the microwave).
- After it has been microwaved, the marshmallow should be much bigger and fluffier and the chocolate should be semi-melted. Place the other half of the graham cracker on top of the marshmallow and squish it down.
Excerpts taken from Wikipedia.org and wikibooks.org.
Irish’s Cab Franc honored at California State Fair
By Krissi Krob, Calaveras Enterprise
While the world of winemaking can be fiercely competitive, in Calaveras County it often becomes a symbiotic community in which vintners, grape-growers, retailers and wine lovers work together to make sure the foothills remain an outstanding part of the wine industry.
At Irish Vineyards in Vallecito, that relationship paid off recently, as the winery took top honors at the California State Fair, a competition seen by many as the pinnacle of wine competitions.
“Everybody puts everything they’ve got into the competition,” said Russ Irish who, along with his wife, Joan, owns and operates the vineyard.
Irish’s 2006 Cabernet Franc won gold medals for Best of California and Best of Class of the Sierra Foothills appellations.
“That’s the best Cabernet Franc in California right now,” Irish beamed as he held up a bottle. “That’s the bad boy that got it right there.”
Calaveras is one of the oldest grape-growing regions in California, according to Irish, but is the youngest to reestablish itself as a force to be reckoned with in terms of winemaking. “We’re trying to become known for something,” he said, and so a new trend among winemakers here is to try new, not-yet-established vintages in the hopes of finding the perfect blend or new taste for consumers.
“Cabernet Franc is probably one of the best varieties up here,” Irish said. Of late, Irish Vineyards has focused a lot of attention on its Cab Franc, using grapes grown at Rolleri Vineyards, right outside Angels Camp on Murphys Grade Road.
Irish’s Blarney Red blend took a silver medal in the state fair – that wine is also made with Rolleri grapes. Last year, the blend took International Best of Class in a Lodi competition, and Irish said that Blarney has won an award in every contest it has been in. Irish added that 100 percent of the vineyards’ Cab Franc grapes come from Rolleri.
Rolleri Vineyards spans 20 acres, growing Cabernet Franc, Tempranillo, Merlot, Sauvignon Blanc, Petit Sirah and Malbec grapes, among others. The vineyard began in 1994 and is managed by Rod Lang.
A decade ago, Irish said, foothill vintners started to aggressively plant grapes, and many were advised to focus on Sauvignon Blanc and Merlot. However, he said, those were not the best grapes to grow here, and since then he and Joan have grafted out to grow Tempranillo, Petit Sirah and Malbec grapes. But because those are not what wine drinkers are typically used to, he said, 20 tons of grapes are dropped on the ground every harvest season.
“We’re trying to bring new things to the table, but we’re also trying to bring local growers into the future,” Irish said.
Other wineries that use Rolleri grapes include Hatcher, Hovey and Twisted Oak. Irish said he chose Rolleri to grow his grapes because the vineyard uses fewer chemicals on its plants and keeps the fruit remarkably clean. Another big part of the relationship, he said, is “trusting. They’re producing good-quality, outstanding grapes and they listen to what I need … these guys have a world-class vineyard.”
Lang said that Rolleri grows 5 tons to the acre in the vineyard, and the grapes are allowed to hang longer than in other vineyards, allowing for an increased sugar level that decreased the acidity of the wine.
“I’m not one for the bite,” he said. “It just tastes like green grass to me.”
“We make a smooth wine,” Irish said. “No matter whether it’s a white or a red, it’s just smooth.”
As part of the State Fair honors, the Irishes poured their award-winning wines at the Grape & Gourmet, held Thursday at the Sacramento Convention Center.
Irish said he was overwhelmed by the news that his Cab Franc had done so well.
“This is … it just doesn’t get any better,” he said. “Now we want all of them to do this.”
Five states now sell Irish’s Blarney Red, and Rolleri Vineyards plans to leave more fruit on the vines for Irish this year. Irish said that, in the six years he has had his vineyard, he has gone from selling 750 cases a year to more than 8,000, and that 80 percent of his grapes are grown in Calaveras County.
“You’re seeing some really good wines coming out of the foothills,” Lang said.
“And they’re getting better,” Irish beamed.
Calaveras Visitor’s Bureau Brings Home Gold!
Calaveras Brings Home Gold and Best Experience Awards at California State Fair
—by Lisa Mayo
California State Fair Booth
Sacramento, CA…Calaveras County was awarded Gold for their booth at the 2009 California State Fair. In addition, Calaveras County also received the Best Experience Award which is awarded to the booth that best engages fairgoers to experience the county. “This is a huge win for Calaveras and gives all those fairgoers very real reasons to take the short drive to visit Calaveras County,” said Lisa Mayo, Executive Director of the Calaveras Visitors Bureau. The Awards Ceremony, which took place Friday afternoon at Cal Expo, was attended by Calaveras County Supervisors Gary Tofanelli and Russ Thomas as well as a number of volunteers and Calaveras Visitors Bureau staff who helped make the booth happen….
This year’s state fair theme is “Weird, Wild and Wacky.” “We know we have some weird, wild and wacky things to share about Calaveras County but we wanted to do it tastefully so we focused on our wild side – things like the Pioneer’s Cabin Tree at Calaveras Big Trees State Park, our wild rivers, wild adventures and wildlife,” stated Mayo. Throwing in some wacky Calaveras-only experiences, like Twisted Oak’s Rubber Chicken National Forest was in keeping with this year’s State Fair theme.
Creating and building a booth for the State Fair is a major undertaking. This was the first year the Calaveras Visitors Bureau had sole responsibility for this project. With the help of State Fair veteran, Anna Davies of the Calaveras Winegrape Alliance and booth builder, Richard Bay, the exhibit is a true representation of all the attributes of Calaveras County. Mayo and niece, Chloe Crawford of Avery gave a presentation to the judges. The booth is judged on content, marketability, craftsmanship, creative use of products, produce and/or artifacts and technology and/or animation, special effects and experience.
Calaveras Wineries Win Big!
Bodega del Sur
Cabernet Sauvignon Gold 95 Calaveras County 2007 Best of Class Sierra Foothills Appellations
Sangiovese Gold 94 Sierra Foothills 2006
Black Sheep Vintners
Sauvignon Blanc Bronze 87 California 2008
Zinfandel Bronze 86 Calaveras County 2005
Chatom Vineyards
Semillon Gold 94 Estate Bottled, Calaveras County Best of Class Sierra Foothills Appellations
Cabernet Sauvignon Silver 92 Estate Bottled, Calaveras County 2005
She Wines Silver 89 Calaveras County 2005
Frog’s Tooth Vineyards
Pinot Grigio Silver 91 Sierra Foothills 2008
Tempranillo Silver 91 Sierra Foothills 2006
Meritage Bronze 86 Calaveras County 2006
Ironstone Vineyards
Xpression Rosé Gold 94 California 2008
Best of Class California State Appellation
Cabernet Franc Reserve 4th Generation Family Growers Silver 90 Estate Bottled, Sierra Foothills 2006
Zinfandel Reserve Old Vine 4th Generation Family Growers Silver 89 Rous Vineyard, Lodi 2007
Zinfandel Old Vine Silver 89 Lodi 2008 Cabernet Sauvignon Silver 88 California
Zinfandel Reserve Old Vine 4th Generation Family Growers Silver 88 Deaver Vineyard, Amador County 2007
Cabernet Sauvignon Reserve Bronze 86 Estate Bottled, Sierra Foothills 2006
Laraine Winery
Sangiovese Gold 94 Gerber Vineyard, Sierra Foothills 2006
Syrah Silver 89 Gerber Vineyards, Sierra Foothills 2005
Milliaire Winery
Zinfandel Port Clockspring Vineyard Selection Gold 94 Sierra Foothills 2005
Zinfandel Gold 94 Clockspring, Amador County 2006
Zinfandel Heritage Old Vine, Vineyard Selections Silver 91 Ghirardelli, Calaveras County 2005
Zinfandel Old Vine Vineyard Selection Silver 91 Calaveras County 2005
Petite Sirah Vineyard Selection Silver 89 Eagle’s Nest, Lodi 2007
Syrah Vineyard Selection Bronze 86 Sierra Foothills 2005
Renner Winery
Syrah Silver 91 Calaveras County 2005
Twisted Oak Winery
Petite Sirah Double Gold 98 Calaveras County 2006 Best of Class (TIE) Sierra Foothills Appellations
*%#&@! Silver 91 Calaveras County 2006 Best of Class Sierra Foothills Appellations
Ruben’s Blend Silver 89 Sierra Foothills 2007
Syrah Bronze 86 Tanner Vineyard, Calaveras County 2005
Zucca Mountain Vineyards
Barbera Silver 90 Cooper Ranches, Amador County 2007
Sangiovese Silver 89 Rocky Hill Vineyard, Calaveras County 2007
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Prudence Penny
An early cooking short movie circa 1937.Love a Local Business
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Strike Gold When You Wine and Dine in Calaveras
Newsome Harlow Tasting Room
Get your taste buds ready for Calaveras County. You’ll think you struck gold as you partake in epicurean delights, hand-crafted brews and award-winning varietals. Calaveras, located in the heart of California’s Gold Country, has had an evolution of sorts that has drawn food lovers, beer enthusiasts and wine connoisseurs from near and far to sample the local flavor. Events celebrating locally grown and produced food and wine are sprouting up. The Winegrape Gourmet is such an event that will bring together the many flavors of Calaveras.
Dining in Calaveras can be as sophisticated or as down home and laid back as you’d like. From a swanky vegetarian restaurant to a family pizza parlor to a picnic in a vineyard and everything in between, there is a palate pleaser for everyone. Historic hotels offer guests an authentic dining atmosphere while many venues provide patio and sidewalk dining in the spring and summer months.
Local brew masters have found inspiration in a renewed interest in beer tasting. Fine brews can be had at a number of restaurants and bars, where the favorites hail from local breweries. If you can’t make up your mind, beer samplers offer the perfect solution. Beer and food pairings have added to the many Calaveras events centered on food and wine.
Calaveras Wine Country is flourishing at every bend. The quality wines being produced here are being recognized in national publications and are receiving top awards at regional, national and international competitions.* Local vineyards are gaining recognition as well through the labeling of wines created both locally and beyond Calaveras. Intimate wine tasting at over 25 wineries entices visitors year round. Calaveras wineries are family owned and operated so meeting the winemaker or owner is a common occurrence. Don’t be surprised when you walk away feeling like part of the family. Most wineries offer complimentary tasting and one even has chocolate fondue that pairs perfectly with their signature port!
