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When the first chilly nights of autumn set in, there’s nothing like sitting around a campfire and making s’mores —
Or maybe there is.
Recreating the campfire experience without all the fuss is easy with an outdoor grill. You can still sit in a circle and swap stories, gaze at the moon and stars, and feel like kids while enjoying these delicious treats:
GRILLED S’MORES DOUGHNUTS
Makes 6 servings
1½ cups (4½ ounces) unsweetened cocoa powder
1½ cups (10½ ounces) firmly packed brown sugar
Pinch of salt
2 cups half-and-half
1½ teaspoons unsalted butter
8 marshmallows or 32 mini marshmallows
½ teaspoon pure vanilla extract
6 glazed doughnuts, split horizontally
Cooking spray for doughnuts
1. Heat the grill for medium-low direct heat (300-350 degree Fahrenheit).
2. In a large, heavy saucepan, stir together the cocoa powder, brown sugar and salt. Add the half-and-half and whisk until the mixture is smooth. Place over medium heat and cook, stirring constantly with a wooden spoon or a heat-resistant spatula, until the sauce comes to a boil. Reduce the heat to a gentle simmer and cook, stirring until lightly thickened and very smooth, about 2 minutes. Keep warm.
3. In a small saucepan, combine the butter and marshmallows over medium heat and cook, stirring constantly, until smooth. Stir in the vanilla and remove from the heat.
4. Sandwich a heaping spoonful of the marshmallow goo between the halves of each doughnut. Coat the doughnuts on both sides with cooking spray.
5. Brush the grill grate and coat with oil. Put the doughnuts on the grate and cook, turning once, until the doughnuts are browned, about 40 seconds per side.
6. Transfer the doughnuts to individual plates. Serve with the chocolate sauce for dunking.
Our assessment: These s'mores doughnuts are truly a snap to make and taste like childhood. The key is not to overcook the marshmallow mixture. To recreate a campfire feel on a rainy night, use a grilling pan on the stove — and instead of fussing with the marshmallow mixture in another pan, skip the butter and vanilla and just heat up the marshmallows in a bowl in your microwave. Zap them for 10 seconds or until you get the consistency you like.
From the book: "Williams-Sonoma Grill School" by David Joachim and Andrew Schloss; 240 pages, $29.95. Published by Weldon Owen, 2016.
What you get: If you want to up your grilling game, this book covers equipment and techniques, as well as including 65 recipes for burgers, beef, pork, fowl, fish, vegetables, pizza, dessert, brines, rubs and sauces.
In their own words: "Approach the grill with style and grace. Your guests will thank you for it." — David Joachim and Andrew Schloss
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