You can’t go out, but that doesn’t mean you can’t eat well. We reached out to some of our favorite restaurants in the city and collected all of their excellent recipes into this one delicious post. Close your eyes, scroll and whatever your mouse lands on is your dinner (or dessert, or drink) for tonight. While you’re enjoying these recipes, don’t forget to tip your bartenders / servers and support D.C.’s service industry whenever possible!
Don’t forget, most of these places are offering carryout and delivery food as well, so you can let the pros handle it if you don’t feel like cooking.
All Purpose’s Local Martini (with A Splash of Social Distance) + Support-Local Spritz
“Local Martini with a Splash of Social Distance”
- 2 oz Civic Vodka from Republic Restoratives (DC)
- 1 oz White Vermouth from Capitoline Vermouth (DC)
- 2 Dashes of Orange Bitters
Stir together with ice in a mixing glass. Strain into a chilled glass. Garnish with a lemon peel.
- 2 oz Ambrosia Aperitivo from Don Ciccio & Figli (DC)
- 3 oz Prosecco
- 1 oz Soda Water
Combine all in a wine glass with ice. Garnish with an orange slice. Enjoy with or without a straw.
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Boundary Stone’s Gotta Roll With The Punches + Stoned Fashion
Gotta Roll With The Punches
- 1.5oz Gray Wolf Timber Gin
- 0.5oz honey syrup
- 0.5oz elderflower liqueur
- 0.5oz lemon juice
Shake with ice, pour into chilled coupe glass, garnish with lemon peel.
- 2oz Woodford Stone Select
- 0.5oz Simple Syrup
- 4 dashes of orange bitters
Muddled orange slice, stir with ice, garnish with a luxardo cherry
ALL INGREDIENTS AVAILABLE FOR PURCHASE AT BOUNDARY STONE
Lupo Verde’s Pisco Blossom
Lupo Verde Osteria, located at 4814 MacArthur Blvd, NW, 20009, planned to pour the following cocktail to commemorate this year’s National Cherry Blossom Festival. The Pisco Blossom is made from a combination of pisco, pomegranate, orgeat syrup, lime juice and egg whites. I’ve cut and pasted the recipe below, and attached a photo here in case your readers would like to replicate this at home:
- 2 pisco
- 3/4 lime
- 3/4 orgeat syrup
- 1/4 pomegranate juice
- 1 Egg white
Add all the ingredients dry shake for 8-10 sec. then add ice and shake another 8-10 sec. after that strain it into an old fashioned glass with one large ice cube. Garnish with micro flower 🌸
Oyamel’s Salt Air Margarita
- 1.5 oz Milagro Silver tequila
- 0.75 oz Combier orange liqueur
- 1 oz fresh lime juice
- 1 oz simple syrup (recipe below)
- Salt air, for garnish (recipe below)
Combine ingredients, except salt air, in a cocktail shaker with ice. Shake vigorously and strain into a chilled cocktail glass. Garnish with 4 tablespoons of salt air and serve immediately.
- 1 cup water
- 1 cup white sugar
- 1 cup water
- 0.5 cups lime juice
- 2 tablespoons kosher salt
- 1 tsp Sucro (from the Texturas series, available online)
Combine water and Sucro in a small saucepan. Heat the mixture on low until it reaches at least 158°, whisking constantly to activate the Sucro (if you don’t have a thermometer, you can cook until the mixture just starts to bubble). Once it reaches the correct temperature, remove from the heat and cool the saucepan in an ice bath. When cool, add lime juice and salt. With an immersion blender, blend mixture until it begins to form an air. Once the whole mixture is foamy, use or store in an airtight container. Will keep for up to three days in the refrigerator.
The Red Hen’s Suit & Tie + Red Hen Negroni
Suit & Tie
- 2 oz Republic Restoratives Civic Vodka (Local!)
- .75 oz Fino Sherry
- .23 oz Luxardo Maraschino Liqueur
- 6 dashes “House Absinthe Bitters” (Green Chartreuse, Absinthe, Orange Bitters)
Stir all with ice. Strain. Serve up or on the rocks.
Red Hen Negroni
- 1.5 oz Green Hat Citrus/Floral Gin (Local!)
- 0.75 oz Campari
- 0.75 oz Cocchi Vermouth di Torino
Stir all with ice. Strain. Serve up or on the rocks. Garnish with orange peel.
Both are available by the pint (with instructions to finish at home) for $50.
BLT Steak’s Popovers
Makes 12 popovers
- 4 cups milk, warmed
- 8 eggs
- 4 cups flour
- 1 1/2 heaping tbsp salt
- 2 1/4 cups grated gruyere cheese Popover pan
Place the popover pan in the oven. Heat the oven and pan to 350 degrees. Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside.
Sift the flour with the salt. Slowly add this dry mixture and gently combine until mostly smooth. Once combined, remove the popover pan from the oven and spray with non-stick vegetable spray. While the batter is still slightly warm or room temperature (definitely not cool), fill each popover cup 3/4 full. Top each popover with approximately 21/2 tbsp of the grated gruyere.
Bake at 350 degrees for 50 minutes, rotating pan half a turn after 15 minutes of baking. Remove from the oven, remove from the pan and serve immediately.
Brasserie Liberte’s Spicy Tomato Bisque and Croque Monsieur
What’s better than grilled cheese and tomato soup? Fancy grilled cheese and tomato soup. A perfect food for this time. With a few easy steps you can recreate this at home.
Tomato Bisque Ingredients:
- 3 each sliced Spanish onions
- 3 each sliced garlic cloves
- 1 each 28oz can, peeled San Marzano tomatoes
- 10 oz white wine
- 16 oz heavy cream
- To taste red chili flake
- To taste kosher salt
- To taste, black pepper
- 1 sprig basil
- Basil oil for garnish (optional)
- Crusty croutons for garnish (optional)
Sweat out onions and minced garlic in oil. Sweat on low heat. You’re not looking for any color here, just to get the onion and garlic translucent and aromatic. Add in the white wine and reduce au sec, meaning almost dry. You will want to reduce the wine until it’s almost gone.
Take the canned tomatoes and blend them up. If you have a stick blender you can do this right in the can. Add the blended tomatoes to the pot. Add in the red chili flake, salt, pepper, and basil spring and let simmer for one hour. Add in the heavy cream and taste again for seasoning. Remove basil sprig. Working in batches blend the soup until smooth. If you have a chinois or a fine mesh sieve use this to strain your final product. If you do not have one, don’t worry, your soup will still be delicious! Garnish soup with crusty croutons, basil oil and a basil leaf that’s been torn.
Basil Oil Ingredients:
- 600g Basil Chiffonade
- 1000g Grapeseed oil
Pour oil in a thick-bottomed pot. Toss in basil. Keep heat on as low as you can. We want to infuse the oil. We are not looking to cook. Higher than 60C will end up burning it. Let oil infuse for 90 minutes.
Crusty Croutons Ingredients:
- Any stale bread you have lying around
- Olive oil
Take your stale bread and dice up in to small pieces. Toss with the olive oil. You can so ice it up here if you want by adding minced garlic or a number of dried herbs, oregano, parsley, rosemary, marjoram, basil, etc. Spread out on a sheet trey and toast in the oven at 200F until nice and crusty.
Sauce Mornay Ingredients:
- 150g blond roux
- 75g butter
- 75g all-purpose flour
- 1 quart whole milk
- 1 quart heavy cream
- 30g Kosher salt
- 1g nutmeg
- 200 grams shredded gruyere
- 75 grams lemon juice
In a thick-bottomed pot melt the butter. Once the butter is melted add the flour. Cook while stirring until it smells nutty and the raw flour smell is gone. Add milk, cream, salt, and nutmeg, whisking constantly over medium heat until mixture start to bubble and become thick. A small handful at a time add the shredded Gruyere and whisk in until completely melted then add the next handful. Repeat until all cheese is in the sauce. Turn off heat and whisk in lemon juice. Strain through a chinois or a fine mesh sieve and set aside.
Croque Monsieur Ingredients:
- Sauce Mornay
- 8 slices, ½”-thick country-style bread
- 8 oz, Parisian ham, sliced thin
- 1 sprig of thyme, minced
- 1 teaspoon herbs de Provence
- 4 oz, smoked Gruyere, grated
Croque Monsieur Build Instructions:
Turn on your broiler. Take your thinly sliced ham and toss in a small bit of olive oil, minced thyme, and herbs de Provence. Now time to build the sandwiches. Take the bottom piece of bread and place about 2oz of the ham mixture on the bread then top with 1oz of the grated smoked gruyere. Make sure you’re using an oven safe pan for this. Melt the butter in a pan and toast both sided of the sandwich. This will allow the ham to get warm and the cheese to start to melt. Generously cover the sandwich in the Mornay sauce. Put the sandwich under your broiler until the sauce starts to brown and get bubbly.
Pro Tip: Save the rest of the sauce Mornay and toss with macaroni and more cheese for the best mac n cheese you’ve ever had.
Mi Vida’s Guacamole
“The secret to this guacamole, the reason that it’s so alive with heat and flavor, is in its method. Instead of simply chopping onion, cilantro and chile, and tossing them with the avocado, I start by mashing those three ingredients along with a generous sprinkle of salt into an intensely flavored, bright green paste. Only then do I scoop out pieces of perfectly ripe avocado and toss it all together. The result is a bit like salad properly dressed in a vinaigrette: every creamy piece of avocado gets coated with the paste, so every bite starts with a pop of a heat, salt and herbs, and ends with the mellow, buttery flesh of the fruit. Like the good lime-loving Mexico City guy that I am, I’ll add a spritz of lime juice right before I serve it.” – Roberto
- 2 tablespoons chopped white onion
- 1 tablespoon minced fresh serrano or jalapeno chile, with seeds
- ½ teaspoon fine salt
- ½ cup of chopped cilantro, divided, cilantro chopped with stems (only discard roots if any)
- 1 large ripe Avocado From Mexico, halved and pitted
- A squeeze of lime, if desired
Mash the onion, chile, salt and half of the cilantro to create a paste in a molcajete or other morter (a small bowl works as well). Cut open avocado, discard pit and gently cut the flesh of the avocado halves in a crosshatch pattern (not through the skin) with a knife and then spoon into the mortar (or small bowl). Toss ingredients well and then add the rest of the cilantro. Mash coarsely with a pestle or fork. Season to taste with lime juice, additional chile and salt. Serve with chips. A great trick to impress those savvy, is to add some toppings to a classic guacamole. I usually go for blue cheese crumbles, chopped smoked almonds,and grapes!
O-ku’s Braised Short Ribs
- 6lbs Beef Short Ribs (fat trimmed)
- 1 Onion
- 1 Shallot
- 1 Clove of Ginger
- 1 Carrot
- 2 Stalks of Celery
- 1 Orange
- 2 Cups Soy Sauce
- 2 Cups Orange Juice
- 3 Cups Vegetable Stock
- 1⁄2 Cup Mirin
- 1 Cup Sake
- Sesame Oil
- 2 Tbs Brown Sugar
- 1 Stick of Butter
Brown the Short Ribs in a sauce pot; Remove them to rest after getting a nice brown on each side. Rough chop the vegetables; In the same pot, sauté the vegetables until they have a touch of color.
Once the vegetables have a touch of color, add the following ingredients to the pot:
2 cups soy sauce, 2 cups orange juice, 3 cups vegetable stock, 1/2 cup Mirin, 1 cup sake, splash sesame oil, 2 tbs brown sugar
Bring the liquid and vegetable mix to a light simmer and add the short ribs back into the mixture. Place the covered pot in the oven at 250 F for 5 hours – Remove the beef carefully. Strain the liquid from the pot and return to the stove in a new sauce pot, place at high heat to a rapid boil. Once liquid is reduced by half add 1 stick of butter and remove from the heat and let the butter melt and fortify the sauce. Serve the sauce over the ribs and enjoy!
Pizzeria Paradiso’s Pizza Genovese
Once when visiting Rome, I tasted a regional favorite – pizza topped with potatoes. Raised on the notion that meals never contained more than one starch, imagine my excitement upon experiencing the thrill of two starches at once. When I opened Pizzeria Paradiso, I wanted to share that thrill with my customers. Thus the Genovese (named for Genoa, the birthplace of pesto) was born.
Pizza Genovese – Makes 1, 12” pizza
- 4 medium sized (about 2 inches) red potatoes
- 1 ball Paradiso Pizza Dough (see recipe below)
- ¼ cup Basil Pesto (see recipe below)
- ¼ cup plus 1 tablespoon freshly grated Parmesan cheese
- kosher salt
- olive oil
Wash the potatoes. Fill a 2-quart pot with salted water and place the potatoes in the pot. Bring the water to a boil. Lower the heat to simmer. Cook for 15 to 20 minutes or until the potatoes are tender when pierced with a fork.
Remove the potatoes from the water and cool. Slice the cooled potatoes into ¼ inch rounds. Place a pizza stone on the top rack of a cool oven. Set the oven to broil and preheat for 30 minutes.
On a floured work surface, flatten the dough ball with your fingertips and stretch it into a 12” round. Lay the pizza dough round on a cornmeal-dusted peel. Spread the pesto onto the pizza dough, leaving ½” – ¾” of dough uncovered around the outside edge. Arrange the potato slices on top of the pesto. Sprinkle with ¼ cup Parmesan cheese and salt. Drizzle liberally with oil.
Give the peel a quick shake to be sure the pizza is not sticking to the peel. Slide the pizza off the peel onto the stone in the oven. Broil for 1 minute. Turn the oven temperature to the highest bake setting and cook for 5 minutes. Quickly open the oven door, pull out the rack and, with a pair of tongs, rotate the pizza (not the stone) a half turn. Cook 5 minutes more. Using a pizza peel, remove from oven. Sprinkle with the remaining tablespoon Parmesan cheese and drizzle with a little more olive oil. Cut into 8 slices and serve.
Basil Pesto – Makes 1 cup
- 3 ounces basil leaves, washed
- ¼ cup pine nuts
- 3 cloves garlic
- ¾ cup grated Parmesan cheese
- ¼ cup olive oil
- ¼ teaspoon kosher salt
- black pepper to taste
Place the basil, garlic cloves, and pine nuts in the bowl of a food processor. Process until finely chopped. Add the cheese and process until blended. With the motor running, slowly add the olive oil. Add the salt and a few grindings of pepper.
Paradiso Pizza Dough – Makes dough for 2 12-inch pizzas
- 1 pound white bread flour
- 1 teaspoon dry active yeast
- 1 ¼ cups warm water
- 1 tablespoon kosher salt
- 1 tablespoon olive oil
Mound the flour on a countertop and make a large well (about as wide as your outstretched hand) in the center of the flour. Add the water and yeast to the well and let stand for 5 minutes to dissolve the yeast. Using the index and middle fingers of one hand, mix the salt and oil into the water. Again using the index and middle fingers, gradually begin to draw the flour from the inside wall of the well into the water, being careful not to break the flour walls. Continue mixing the flour into the water until a loose dough is formed. Using a dough scraper, continue gradually mixing in the remaining flour until the dough forms a ball.
Using even pressure, begin kneading the ball of dough by pushing down and away with the heel of your hand. Next, turn the dough a quarter turn. Then take the far edge of the dough and fold it in half onto itself. Push down and away again with the heel of your hand. Again fold the dough in half and turn. Continue kneading (pushing, folding, and turning), adding flour as necessary, until the texture is smooth and springs back when you press the dough with your fingertip, or upwards of 10 minutes.
Place the dough in a bowl and cover it with plastic wrap. Let the dough rise until it has doubled in size, about 1 hour at room temperature or overnight in the refrigerator.
Turn the dough out onto a lightly floured work surface. Cut it into 2 equal pieces. Shape each piece into a ball.
Place the dough balls on a floured plate and cover them with plastic wrap. Let them rise until doubled in size, about 1 hour at room temperature for room temperature dough, or refrigerate for 6 hours or overnight. If you have refrigerated your dough during the first rise, please allow for a longer room temperature second rise of between 2 to 3 hours. (At this point, the dough may be frozen. When ready to use, thaw overnight in the refrigerator.) Allow refrigerated dough to stand at room temperature for 1 hour before using.
Shouk’s Mushroom Shawarma Spice
- Salt – 1 cup
- Paprika – 1 cup
- Cumin – 1 cup
- Black pepper – 6 tablespoons
- Fennel seeds – 6 tablespoons
- Cayenne – 2 tablespoons
- Sugar – 1 cup
- Oregano – 1 cup
- Thyme – 1/8 cup
- Sage – 1/8 cup
- Onion powder – 1.5 cup
- Garlic powder – 1 cup
- Turmeric – 2 tablespoons
- Mustard seeds – 4 tablespoons
Put all ingredients together and blend into powder. Then sprinkle on mushrooms (oyster, shiitake, any meaty mushroom) and cook. Serve over greens, rice, hummus, in a pita – the options are endless!
Succotash’s Chicken & Waffles with Bourbon Maple Syrup
by Edward Lee
Bourbon Maple Syrup
- ¾ cup pure maple syrup
- 2 tablespoons bourbon
- Pinch of salt
- 2 1/2 cups white vinegar
- 2 1/2 cups water
- 3 garlic cloves
- 4 bay leaves
- 1/2 tablespoon whole black peppercorns
- 1 teaspoon sugar
- 1/4 cup soy sauce
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon paprika
- ¼ teaspoon nutmeg
- ¼ teaspoon black pepper
- 3 tablespoons melted butter
- 2 eggs
- 1 cup buttermilk
- 2 pounds chicken, thighs & drumsticks
- 4 teaspoons salt
- 2 cups buttermilk
- 1 cup all-purpose flour for coating
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 2 to 3 quarts vegetable oil for frying
- Extra salt for seasoning
- 12 pieces Pickled Okra
- ½ pound aged sheep’s milk cheese, grated fine with a microplane ( like Everona Dairy’s Piedmont cheese or any manchego style cheese)
Make the bourbon maple syrup. In a small pot, add the maple syrup and heat over low heat until warmed. Add the bourbon and salt and simmer for 2 minutes. Set aside at room temperature or keep in the fridge until ready to use.
For the vinegar brine, in a medium-sized sauce pot, combine all the ingredients and bring to a simmer over medium heat. Cook for 5 minutes, turn off heat and let the brine cool to room temperature.
Transfer the brine to a non reactive bowl. Add the chicken parts to the brine and cover tightly. Leave in the fridge and let brine for 10 hours or overnight.
The next day, remove the chicken pieces from the brine and pat dry with paper towels.
While the chicken pieces are drying, make your waffles. Preheat your waffle maker and lightly oil it. In a medium bowl, whisk together the flour, sugar, baking powder, salt, paprika and black pepper. In a separate small bowl, whisk together the melted butter, eggs and buttermilk. Pour the wet ingredients into the dry ingredients a little at a time while whisking. Cook the waffles according to your waffle maker’s instructions. Reserve cooked waffles on a plate at room temperature.
Pour the buttermilk into a bowl, and in a separate bowl, combine the flour with the salt, paprika and black pepper.
Dip each chicken piece in the buttermilk, then shake off any excess liquid. Immediately dredge in the flour mixture and transfer to a plate. Repeat this step with the remaining pieces of chicken. Leave all the dredged chicken pieces on a plate at room temperature for 15 minutes. The floured surface will turn a little soft.
Meanwhile, fill a large cast-iron skillet about half full with vegetable oil. Heat the oil to 365° F. Cook the chicken pieces 2 or 3 at a time for 12 – 14 minutes, turning it every minute, depending on how thick the cut of chicken is. Be careful to keep the oil temperature at around 350 to 365° F. The chicken is cooked when the internal temperature of it reaches at least 165° F.
Using tongs, lift the chicken out of the oil and drain the pieces immediately on paper towels. Season again with a little salt. Reheat the waffle pieces by warming in a 300 degree oven for 3 minutes. Serve the fried chicken over the waffle pieces. Drizzle a little of the bourbon maple syrup over the chickens. Top with a little grated cheese. Finish by adding a few pickled okra spears to the plate. Serve and eat it while it is still hot.
Supra’s Ajaruli Khachapuri
Ingredients (makes 4 khachapuri)
- 24 oz. low-moisture, shredded mozzarella cheese (or sulguni if available)
- 4 oz. feta cheese
- 4 oz. ricotta cheese
- 8 egg yolks
- 4 tbsp. unsalted butter
- 16 oz. all-purpose flour
- 1 cup warm water
- ½ cup whole milk
- 1 tbsp. dry yeast
- ¾ oz. melted butter
- ¼ tbsp. sugar
- ¼ tbsp. salt
- ¾ oz. vegetable oil (e.g., canola oil)
Preheat oven to 500 degrees. Mix 16 oz. of the mozzarella (sulguni) with all the feta and ricotta. Combine with one egg yolk and form four identical balls. To form the dough, dissolve the yeast in the warm water, and add to large bowl. Add milk, salt, sugar, and butter and whisk until combined. Add the flour. Mix by hand gently until smooth dough is formed. Add the oil and gently fold into the dough, mixing briefly (4-5x). Cover in plastic and let rest 25-30 minutes.
Form approx. 7 oz. balls of dough, cover in plastic, and let rest another 15-20 minutes. Roll each ball into an oval 6 inches wide and 8 inches long. Cut one ball of cheese in half and roll it into two tubes, approx. 4-5 inches long. Place one tube on each of the long sides of the oval and fold the dough over the tube (rolling and slightly stretching the dough). Form the dough and cheese back into an oval, pinching the ends together to leave a one-inch “tail” on each end and leaving room in the middle for more cheese. Add 2 oz. of mozzarella to the middle of the khachapuri.
Bake for 5-7 minutes or until light brown. Remove from oven and add an egg yolk to the center. Return to oven for 1 minute, just to slightly firm up the yolk.
(It should still be runny.)
Add a tbsp. of butter next to the yolk and serve, mixing the `butter, cheese, and egg yolk at the table.
Fare Well’s Carrot Cake Pancakes
Carrot Cake Spice
- 8oz shredded carrots
- 2 TBL dark brown sugar
- 1 tsp ground cinnamon
- 4 oz walnut nibs
- ½ tsp ground cloves
- 1 tsp ground ginger
- 1 tsp salt
Bake carrots at 300 degrees for 20 minutes, or until light brown and dry. Let cool.
Combine nuts and spices and toss. Add cooled carrots.
Cream Cheese Frosting
- 1 tsp orange zest
- 1 fl oz vanilla extract
- 4 oz orange juice concentrate
- 12 oz Tofutti cream cheese
- 16 oz powdered sugar
Combine all ingredients in a food processor or Vitamix and blend until smooth.
Add a few drops more milk or juice to thin, if desired.
- 1 lb AP flour
- 2 TBL nutritional yeast
- 1 TBL granulated sugar
- 2 TBL baking powder
- 1 tsp salt
- 1 tsp lemon juice
- 2 fl oz olive oil
- 4 fl oz soy milk
- 1 tsp pure vanilla extract
- 16 fl oz room temperature water
Combine dry ingredients. Add spiced carrot mix to the dry ingredients. Mix until combined.
Combine wet ingredients. Add to dry ingredients and mix until batter is combined, but lumpy.
Heat pan or griddle to 400 degrees. Oil surface, and scoop 2 oz of batter per pancake. Flip when bubbled and cook for 3 minutes. Serve stacked and topped with cream cheese frosting.
Chocolate Peanut Butter Ganache
- Milk Chocolate 12 oz
- Bittersweet Chocolate 4 oz
- Peanut Butter 1 ¼ C
- Salt ¼ teaspoon
- Cinnamon, Ground ¼ teaspoon
Melt the chocolate, peanut butter, salt, and cinnamon over a double boiler. Whisk to combine, and pour into a medium sized mixing bowl. Cover with plastic wrap and allow to cool to room temperature until it has set. Once set, using a cookie scoop and some hot water, scoop the ganache into medium sized balls, roll between your hands to smooth the edges. Stick each ball of ganache with either a wooden skewer or sticks. Place them in the refrigerator to set-up completely (they should harden up enough so that they do not fall apart when being rolled in the marshmallow).
- Egg Whites 4 ea
- Cream of tartar 1 pinch
- Sugar, Granulated 10 oz
- Corn Syrup 2 oz
- Water 1 oz
- Gelatin, Powdered 5 teaspoons
- Vanilla Bean ¼ ea
- Vanilla Extract 1 teaspoon
Bloom the gelatin in cold water and set aside. Combine the sugar, water, and corn syrup in a heavy-bottomed saucepan, stir to ensure all the sugar is hydrated, and bring to a boil over medium-high heat. Continue cooking, without stirring, until the mixture reaches softball stage (240f). Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with a wire whip attachment. When the sugar has reached approximately 230F whip the whites on medium speed until frothy, whip to medium peaks. When the sugar syrup reaches 240F, add it to the meringue in a slow, steady stream while whipping on medium speed. Add bloomed gelatin, whip on high speed until stiff peaks form. Continue to beat on medium speed until completely cool. Once cooled, add your vanilla bean and vanilla extract. Remove ganache stick from the refrigerator and gently roll each one in the vanilla marshmallow. Stand sticks up until marshmallow sets and ganache centers temper (1-2 hours)
Note: This marshmallow recipe will make more than you need for the s’mores, but any smaller quantity would not achieve the proper result. You can line a baking pan with parchment and spray liberally with cooking spray and pour the remaining marshmallow out, set, and cut to use for hot chocolate.
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