recipe

S'mores Pie by Anthony Michael Contrino

I am a marshmallow ADDICT - I love them soft or hardened, big or small, hot or cold.  So, obviously, I love this pie.  It comes together very quickly and you can even cheat and use a pre-made pie crust, if you'd like.  

 

S’mores Pie

Serves 8

 

For the crust:

1 cup graham crumbs

1 tablespoon sugar

2 tablespoons unsalted butter, melted

Generous pinch Kosher Salt

 

For the ganache:

8 ounces dark chocolate, chopped into small pieces

3/4 cup heavy cream

 

For assembly:

2 cups marshmallow creme

 

Make the crust.  Combine the graham, sugar, butter and salt in a medium-sized bowl and stir until the graham crumbs are evenly moistened.  Dump the crumbs into a standard pie pan.  Gently press the crumbs into the bottom of the pan.  Set aside.

Make the ganache.  Place the chocolate into a medium-sized bowl.  Meanwhile, bring the heavy cream to a simmer over medium-heat in a small saucepan.  Pour the heavy cream over the chocolate.  Shake the bowl to ensure all chocolate is submerged.  Allow to sit for 1 minute.  Whisk the cream until the chocolate melts and the ganache is smooth.  If there are still shards of chocolate, microwave the ganache for 30 seconds and then whisk to melt the remaining chocolate.  Pour the ganache over the graham crust and set at room temperature, about 90 minutes.  

When the ganache is set, dump the marshmallow creme over the ganache and gently smooth out with an offset spatula.  Brûlée the marshmallow creme with a hand torch and serve immediately.  

The crust and ganache can be made up to 2 days in advance and stored in the refrigerator.  Allow the ganache to come to room temperature before topping with the marshmallow creme.  Do not top the pie with the marshmallow creme until you a ready to serve. 

Rhubarb Quick Jam by Anthony Michael Contrino

Rhubarb Quick Jam

Makes approximately 1 cup

Early summer in New York City brings the rebirth of many seasonal fruits and vegetables.  One of my favorites is rhubarb.  For some reason, many people are intimidated by (or just don’t know what to do with) the red, celery looking stalks.  Just to clear the air, only the leaves of the rhubarb plant are toxic.  The actual stalks, although not exactly tasty, can be eaten raw.  This recipe takes just minutes to prep, and pairs the tart rhubarb stalks with sweet honey and cinnamon, for a subtle spice.  Use this jam on hearty bread or pair with a sharp cheese.

2 large rhubarb stalks (about     10 ounces)

1/4 cup clover honey

1/4 cup water

2 tablespoons sugar

1 cinnamon stick

Zest and juice of 1 lemon

Pinch of salt

Trim both edges of the rhubarb stalks.  Cut the stalk in halve, longways, and then chop into quarter-inch pieces.Combine all ingredients in a small, heavy-bottomed saucepan.  

Bring the liquid to a steady simmer, and cook, for 5-10 minutes, until the rhubarb softens considerably.  Use the back of a rubber spatula to mash the rhubarb.  Cook for an additional 30 minutes, stirring every-so-often.

Transfer the jam to a heat-resistant container and cool to room temperature before covering and storing in the refrigerator.  Keep up to 3 weeks.

Summer Corn & Bean Salad by Anthony Michael Contrino

I love roasted corn, and I love it even more when I don’t have to roast it myself!  I came across the stuff at Trader Joe’s and from there, this salad was born.  Slightly sweet and zesty, this salad is perfect for BBQ season.  It also makes a convenient lunch. 

Summer Corn & Bean Salad

Serves 4

1 pound bag roasted corn kernels (or plain,) thawed

1 15-ounce can white kidney beans, drained, but not rinsed

1 small jalapeño, seeded and minced

2 tablespoons cilantro, rough chopped

4 ounces ricotta salata, crumbled

2 tablespoons extra virgin olive oil

3 tablespoons champagne vinegar

Zest of 1 lime

Kosher salt and freshly ground black pepper, to taste

Butter lettuce leaves, for serving, optional

 

In a large serving bowl, combine the corn, beans, jalapeño, cilantro, ricotta salata, olive oil, vinegar and zest.  Season with salt an d pepper to taste and toss.  Serve cool, or at room temperature.   Serve as is or on a lettuce leaf.

Photo by Andrea Patton Photography

Photo by Andrea Patton Photography