And the winner is ——– Chef Will Edsall from The Queen’s Head in Burlington! (

Congratulations to Will for being awarded the top prize by the judges for his delicious dessert at the “Taste of Burlington” launch party.

Will’s winning entry?  Housemade S’mores — the recipe follows.

And no, I did not try to make these.  But the lucky people who will be attending our February 12th Go Cooking session will get to try this version.

Twisted S’mores

For all of the Taste of Burlington menus check out: or visit Tourism Burlington at
from Chef Will Edsall, Queen’s Head Pub in Burlington

1 ½ cup all purpose flour

1/4 lb  salted butter

½ cup  whole wheat flour

½ cup dark honey

½ cup packed light brown sugar

¼ cup milk

1 tsp. baking soda

1 tsp. baking powder

For ice cream:

¼ cup cocoa

1 cup milk

2 cups heavy cream

2/3 cup fine quality bittersweet chocolate

2/3 cup sugar

3 egg yolks

1 cup diced frozen strawberries

For marshmallow:

1 cup water, separated

½ cup  light corn syrup

3 cups sugar

3 pkgs Knox gelatin

To coat: icing sugar

3 oz. brandy

For graham crackers:  In a food processor, sift flours, brown sugar, baking powder and baking soda. Pulse with butter until thoroughly mixed and the size of small peas. In a bowl, whisk together honey and milk. While food processor is running, slowly add the liquid mixture, and continue to run until a sticky dough is formed. Turn dough out onto floured surface. Coat top evenly with flour as needed, and roll out to 1/8 of an inch. Cut 3X3 inch squares and gently push into a non-stick muffin pan. Bake at 425 degrees for 10 minutes or until golden brown. Set aside to cool.

For ice cream: In a heavy-bottomed sauce pan, bring milk and cream to a simmer. Remove from heat and add cocoa and chocolate. Stir vigorously until chocolate is combined. In a stand mixer with whisk attachment, whip egg yolks together with sugar until light and frothy. Slowly add the cream mixture with the mixer still running. Transfer mixture to ice cream maker and run cycle as usual. Near the end of the cycle, add strawberries. If you do not have an ice cream maker, transfer to a deep baking pan and place in freezer. Remove every 20 minutes and fold, until almost frozen, about 2 hours. Then finish freezing process.

For marshmallow: In a stand mixer, place ½ cup of water and 3 packages of gelatin. In a heavy-bottomed sauce pan, combine corn syrup, sugar, and water. Bring mixture to a simmer and continue to cook on medium heat until it reaches a temperature of 240 degrees Fahrenheit. Turn stand mixer on low, and slowly add syrup mixture.  Once syrup is completely incorporated, turn stand mixer on to high and whip for approximately 10 minutes, until mixture is light, fluffy, and almost room temperature. Fold mixture out evenly onto a baking tray dusted with icing sugar. Dust the top of marshmallows with icing sugar as well, and move to fridge to set for about 4 hours. Cut marshmallows into desired shape and store, air-tight, for up to 2 months.

To serve: Spoon chocolate ice cream into graham cracker bowls. Dip marshmallow into brandy and place on top. Flambé with a torch until alcohol is burned off and marshmallow is golden brown.

Any part of the dessert recipe can easily be replaced by store bought, or if you feel like being really impressive for your dinner guests, make it all yourself!


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