Soft, gooey marshmallows. Sweet, melted chocolate. Crispy, honeyed cookies. When it comes to everyone’s favourite campfire treat, some might wonder why you’d mess with perfection, but we’re always interested in pushing the boundaries of deliciousness! If you want to make your s’mores extra special this summer, check out our five ways to update this classic dessert.
Chocolate: To make great s’mores, you’ve got to start with great chocolate. Hershey’s is a great, affordable choice, but we also love splurging on gourmet brands like Ghiradelli. For a fun flavour boost, try using flavoured or filled chocolate such as peanut butter chocolate (or a peanut butter cup!), mint chocolate, caramel chocolate, or raspberry chocolate.
Cookies: Who says you have to stick with plain graham crackers? Try mixing things up a bit with chocolate graham crackers, or try using your other favourite cookies like peanut butter, gingersnaps, or even chocolate chip.
Fruit: We love the idea of adding sweet fruit to your s’mores! Strawberries, raspberries, or bananas would be obvious choices to pair with chocolate, but we think some fresh, summer peaches or juicy pineapple would also be delicious! Don’t have any fruit on-hand? A swipe of your fave jam would also be yummy!
Spreads: Nutella, peanut butter (or your fave nut butter), dulce de leche, lemon curd…any of your favourite spreads are totally fair game for trying out on your s’mores!
Toppings: Sometimes a little sprinkle of salt or cinnamon can go a long way! Toasted coconut or crushed nuts also add a nice crunchy texture and a big flavour punch.
With so many great options to add into your s’mores, we really don’t think you can make a bad combo! But if you need some help to push you in the right direction, here’s a few of our faves:
- Strawberry banana s’more: Graham crackers + sliced strawberries + sliced bananas + chocolate + marshmallow
- PB & chocolate s’more: Chocolate graham crackers + peanut butter cup + sliced bananas + marshmallow
- Mint chocolate s’more: Chocolate graham crackers + mint chocolate + marshmallow
- Strawberry nutella s’more: Graham crackers + sliced strawberries + Nutella + marshmallow
- Ginger peach s’more: Gingersnaps + sliced peaches + marshmallow
- Chocolate salted caramel s’more: Chocolate graham crackers + dulce de leche + dark chocolate + sprinkle of salt + marshmallow
- Lemon meringue s’more: Graham crackers + lemon curd + marshmallow
- Tropical s’more: Graham crackers + toasted coconut + pineapple + marshmallow
What kind of s’mores will you be making ’round the campfire this summer? Share your fave combos in the comments below!
Plus, check out more of Cityline’s delicious eats over at Cityline.ca.
Tags: chocolate, dessert, roundup, s'mores, summer
Quinoa rolls with avocado, hearts of palm
Rice Flour Batter
- 180 ml cold water
- 250 ml rice flour
- 25 g cornstarch
- ½ tbsp. garlic brunoise
- ½ tbsp. thai chili brunoise
- ½ tbsp. coriander sliced
- ½ tbsp. fresh ginger chopped
- 1 tbsp. brunoise green onion
Avocado and hearts of palm
- 2 avocadoes cut in 16 pieces
- 8 heart of palm cut in halves
- 1 head of frisee cut
- ½ cucumbers sliced
- ½ cup lemon dressing
- 1 avocado
- ½ Spanish onion brunoise
- 1/4 brunch of coriander
- 1 thai chili
- 3 limes-juiced
- 8 rice paper
- 2 cups quinoa
- 1 tbsp chopped parsley
- 4 tbsp lemon dressing
- 1 tsp lemon confit
- Mix water, corn starch and rice flour, add all other ingredients.
- Dip Avocado and Heart of palm in batter and fry for 45 seconds.
- Mix all ingredients together for guacamole, add salt and pepper to taste.
- For quinoa rolls, mix lemon dressing, parsley and lemon confit.
- Add quinoa to boiled water and put over for 13 mins.
- Strain the water and add lemon dressing, parsley, lemon confit mix.
- Roll in the rice paper.
- To arrange plate, put sliced cucumber, quinoa rolls and guacamole.
Courtesy Executive Chef J.P. Challet, The Living Room at Windsor Arms
Tags: quinoa, rolls, vegan, vegetarian
This dish is a classic Tunisian salad. This salad can be served on its own, or is fantastic with fish or a grilled steak.
Tunisian carrot salad
- 8 large carrots, peeled
- olive oil, to coat and to finish
- ½ cup (125 g) Kalamata olives, pitted and cut into quarters
- 1 ½ Tbsp (25 g) coriander seeds, toasted
- 1 ¼ Tbsp (20 g) cumin seeds, toasted
- 1 ¼ Tbsp (20 g) caraway seeds, toasted
- 2 red bird’s eye chilies, finely sliced
- 1/2 bunch cilantro, leaves picked, divided
- 1 batch Harissa Dressing (recipe follows)
- kosher salt, to finish
- 5 Tbsp (75 mL) Harissa (see below)
- 1 clove garlic, peeled
- 3 Tbsp (45 mL) white vinegar
- ½ cup (125 mL) canola oil (approx)
- kosher salt, to taste
- 4 medium red bell peppers
- 1 tsp (5 mL) whole cumin seeds
- 2 Tbsp (30 mL) whole coriander seeds
- 6 cloves garlic, peeled
- 20 long red bird’s eye chilies, seeds removed
- 20 long red bird’s eye chilies (whole)
- ½ cup (125 mL) grapeseed oil
- kosher salt, to taste
- Preheat oven to 180ºC (350ºF).
- Cut carrots in half crosswise and then quarter each half, lengthwise. Using a knife, carefully cut the core from each section of carrot. Set core aside for stocks, soups, or feeding to the chooks.
- Coat carrots in olive oil and spread carrot batons evenly on a baking sheet. Place in oven, and roast for 15-minute intervals, tossing carrots gently in between, for up to approximately 45 minutes or until tender. Remove carrots from oven and let carrots cool on baking sheet to room temperature.
- In a bowl, combine carrots, olives, toasted seeds, chilies and ¾ of the cilantro leaves. Dress liberally with Harrisa Dressing, tossing to coat evenly. Season to taste with salt.
- To serve, stack salad so carrots are in a wood stack formation on large flat serving plate. Garnish with remaining cilantro leaves, and lightly dress with olive oil. Serve immediately.
- In a blender, combine Harissa, garlic and vinegar. Purée until smooth. Transfer mixture into a bowl. Gently whisk in canola oil to combine. Be careful not to fully emulsify dressing.
- Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
- Makes about 1 cup (250 mL)
- Over a naked flame, blister the red bell peppers until skin is completely blackened. Place blistered peppers in a bowl and cover bowl tightly with plastic wrap. Set aside and allow peppers to steam while cooling. When peppers have cooled, remove skin and seeds and set peppers aside at room temperature.
- In a dry pan, toast cumin and coriander seeds, tossing continually, for approximately 3 minutes over high heat or until aromatic. Remove seeds from pan and set aside at room temperature to cool.
- In a spice grinder, finely grind cooled toasted cumin and coriander seeds. Tip: Do not grind while hot as spice will burn.
- In a food processor, combine garlic cloves, chilies and ground spices. Process on high until smooth. Add bell pepper flesh and pulse until smooth. Note: Over-puréeing the mixture will turn its colour to orange rather than a desired deep red.
- Transfer mixture to a bowl, and add 115 mL of grapeseed oil. Gently stir to combine. Season mixture to taste with kosher salt, and transfer to an airtight container. Seal the surface of the harissa with 10 mL of grapeseed oil and cover with a lid. Store in refrigerator for up to 2 weeks.
- Makes about 2 ¼ cups (565 mL)
Courtesy Chef Adam Hynam-Smith, author, Curbside: Modern street food from a vagabond chef (November 2014--Whitecap Books)
Tags: appetizer, carrot, salad, side dishes, summer, tunisian, vegetarian
The Muskoka breakfast burger
Prep Time: 5 minutes
Makes: 1 burger
- 1 Ciabatta bun, toasted
- 2 Bick’s® Sandwich Savers® 50% Less Salt Tangy Dill Pickles
- 1 cooked beef burger
- 1 slice tomato, grilled
- 1 slice back bacon, grilled
- 1 egg, fried, sunny side up
- Grill burgers, prepare ingredients.
- Place pickles on bottom bun and top with burger and remaining ingredients. Enjoy!
Courtesy Matt Basile, Lisa Marie Restaurant & Fidel Gastro Food Truck, www.bicks.ca
Tags: Breakfast, brunch, burger, entree, grill, summer
Warm summer lamb-loin salad with honey thyme vinaigrette
- 1/4 teaspoon of chopped fresh Thyme
- 1 tablespoon of chopped shallots
- 1 teaspoon of Dijon Mustard
- 1 teaspoon of Honey
- 6 tablespoons of Extra Virgin Olive Oil
- 2 tablespoons of White Wine Vinegar
- Salt and Fresh Cracked Pepper to taste
- Mixed Greens or any leafy greens of your preference (washed of any sand and thoroughly dried)
- Heirloom carrots (peeled)
- Radishes (washed with cold water)
- Raw Sheep’s Milk Feta (set aside for final assembly)
- Loin of 1 Lamb from your local butcher (cleaned of any fat or sinew)
- Extra Virgin Olive Oil
- Salt and Pepper to taste
- In a small mixing bowl combine all the ingredients except for the Olive Oil.
- Using a whisk, slowly add the Olive Oil to emulsify the vinaigrette.
- Add salt and pepper to taste.
- Set aside.
- If the leafy greens are whole, using a knife, chop the leafy greens into bite sized portions (2 inch cubes) otherwise, set aside.
- Using a peeler, peel long strands of the heirloom carrots and submerge in ice cold water to keep crisp.
- Using a knife or a Japanese mandolin, thinly slice the radishes and also submerge in ice cold water.
- Pre-heat a skillet over medium heat
- Season the Lamb Loin with Salt and Pepper
- Add a few tablespoons of Olive Oil to the pre-heated skillet
- Sear the Lamb Loin for 2 – 3 minutes or depending on the thickness of the Lamb (times may vary depending on what colour you might want to achieve. For this method, we are looking for a medium-rare doneness)
- After the entire Loin is seared, set it aside to rest for approximately 5 minutes.
- Slice thinly before serving.
- On a plate, assemble the mixed greens, shaved carrots and radishes.
- Drizzle the vinaigrette around and on top of the mixed green mixture.
- Place the sliced Lamb Loin around the salad or mixed on top.
- Crumble the Raw Sheep’s Milk Feta around the finished salad.
- Serve and enjoy!
Courtesy Paul Boehmer, Boehmer Restaurant, www.boehmer.ca
Tags: appetizer, entree, grill, lamb, salad, summer
Stewed rhubarb with ice cream and granola
- 1 pound rhubarb, cut into 1 inch pieces (about 3 cups)
- 1/3 – 2/3 cup sugar (depending on how tart or sweet you like it)
- 2 tablespoons water
- touch of vanilla extract (optional)
- Ice cream
- Place rhubarb, sugar, and water in a medium pot. Cook over medium heat, stirring until sugar dissolves and liquid starts to boil, about 3 minutes.
- Reduce heat to low; cook, stirring occasionally until rhubarb is saucy and tender, about 10 to 15 minutes. Stir in vanilla. Taste and add more sugar if you like it sweeter. Let cool.
- Serve over ice cream and top with a little sprinkle of granola.
Courtesy Kary Osmond, www.karyosmond.com
Tags: dessert, granola, ice cream, rhubarb, summer
Grilled portobello mushroom burgers
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon grainy Dijon
- 4 large Portobello mushrooms, stems removed
- Sliced red onion
- 2 handfuls baby arugula
- 4-8 tablespoons Boursin cheese
- 4 buns
- Heat BBQ to medium heat.
- Whisk oil, balsamic vinegar, honey, Dijon and a pinch of salt in a medium bowl. Brush on both sides of mushrooms. Toss arugula in leftover vinaigrette, set aside.
- Grill mushrooms, stem side up, until liquid starts to bubble in the centre, about 4 minutes. Flip mushrooms and grill for 1 minute. Remove and set aside.
- Grill buns until toasty.
- On the bottom bun, place dressed arugula, sliced red onion and grilled mushroom (stem side up) and 1 to 2 tablespoons of Boursin. Cover with top bun and enjoy!
Courtesy Kary Osmond, www.karyosmond.com
Tags: burgers, grill, main dishes, mushroom, summer, vegetarian
Indonesian-style pork kebabs
Yield: Serves 8
Cooking Time: 10 minutes
- 2 lbs (1 kg) Ontario pork loin, boneless, cut in 1-inch (2.5 cm) cubes
- 1/4 cup (50 mL) smooth peanut butter
- 1 tbsp (15 mL) brown sugar
- 2 green onions, finely chopped
- 1/4 cup (50 mL) dry sherry
- Juice from half lemon
- 1 tsp (5 mL) each coriander, cumin, salt
- 1/2 tsp (2 mL) ground black pepper
- 1/4 tsp (1 mL) cayenne pepper
- Place pork in a non-metal sealable container. Combine remaining ingredients and mix well. Pour over pork and toss to coat well. Cover and marinate 2 hours or overnight in the refrigerator.
- If using bamboo skewers, presoak in water 1 hour. Thread pork on skewers with 1/4 inch (6 mm) space between cubes.
- Preheat barbecue on high; reduce temperature to medium. Place skewers on grill; close barbecue cover and grill 10 to 12 minutes, turning often. Serve over rice or in pita breads.
Courtesy Emily Richards, www.ontariopork.on.ca
Tags: grill, kebab, local, main dishes, ontario, pork, summer
This simple and yummy side dish is the perfect complement to any picnic or BBQ.
- 750 g fingerling potatoes, sliced into 1/4-in. rounds
- 3 mini cucumbers, sliced into 1/4-in. rounds
- 3/4 tsp salt, divided
- 1/4 cup canola oil
- 3 tbsp white-wine vinegar
- 1/4 cup chopped parsley
- 1 tbsp chopped dill
Boil potatoes in a large saucepan of water set over high just until fork-tender, 12 to 15 min. Drain and cover with cold water until cool, about 5 min.
Massage cucumbers with 1/4 tsp salt until thoroughly mixed in a large bowl. Let stand until liquid begins to seep out, 10 min. Scoop cucumbers into a strainer and squeeze out excess liquid.
Whisk oil with vinegar and remaining 1/2 tsp salt in same bowl. Season with fresh pepper. Add parsley, dill, cucumbers and potatoes. Toss until well coated.
Prep 10 min | Total 40 min
Tags: appetizer, cucumber, picnic, potato, salad, summer
Serves 6 | Per serving 177 calories, 2 g protein, 22 g carbs, 9 g fat, 2 g fibre, 228 mg sodium. Good source of vitamin B6.