Gimme S’more of That

— by Dakota Marine

One night I decided I needed to spice up my life a little bit, in the sense of food, and what I was going to eat for my meals: dinner and dessert. For dinner I decided on brown rice, stir-fried roasted butternut squash and onions — tasty and easy. However, I always have more trouble deciding what to have for dessert, because I am not a huge fan of sweets.

Continued after the jump.
I opened our snack cabinet to find a box of mini graham cracker squares, mini jet-puffed marshmallows and mini semi-sweet chocolate chips. Voila! I was going to make mini s’mores for dessert! But first, I had a prior commitment — a yoga class with my dad. After an hour of relaxation, the only thing on my mind was the s’mores. As we pulled into the driveway, I jumped out of the car, rushed into the house and took out a packet of chopsticks. Why chopsticks, you may ask? Well, it was a replacement skewer because these s’mores were taking place over an electric stove, rather than a smoky BBQ grill.

I stuffed two mini marshmallows on the chopstick and let the white puffs toast over the low heat from the stove, as they caught on fire and turned golden brownish-black. After about three minutes, the marshmallows were ready to be combined with the other ingredients. I placed one mini brown speckled cracker on the plate, slid my marshmallows off the “skewer” as they laid on top of the cracker, and then sprinkled 3-4 mini chocolate chips on top. To finish it off, I placed one more mini cracker on top, making it the perfect s’more sandwich.

The first bite was crunchy but gooey. The crunch from the crispness of the cracker mixed with the gooeyness of the marshmallows, as the chocolate chips melted in my mouth. I went back to roast some more marshmallows. Once I start, I can’t be stopped — I’m a sucker for roasted marshmallows. For not being a big dessert fan, it was the perfect amount of sweetness with a quick crunch, leaving me happy and satisfied.

Dakota Marine is the creator of Eat My Tailgate, where she takes us into her sorority’s kitchen.

Israeli Lag Ba’Omer Bar-B-Que

— by Ronit Treatman
Every year, on the thirty-third day between Passover and Shavuot, my cousins and I would forage for dry wood.  We needed this wood to build a bonfire for our Lag Ba’Omer “kumzitz” or gathering.  While the origins of this holiday are not entirely clear, for me the most meaningful part of Lag Ba’Omer is commemorating the Bar Kokhba revolt against the Roman Empire.  Lag Ba’Omer traditions include the lighting of bonfires, picnics, and Israeli folk music and dancing.

More after the jump.  
The Bar Kokhba revolt took place from 132 CE to 136 CE.  Jews of the Judaea Province, led by Shimon bar Kosiba (also called Simon Bar Kokhba), rebelled against Emperor Hadrian.  Bar Kokhba occupied Jerusalem and was responsible for many casualties among the Roman troops. The result of this uprising was the creation of an independent State of Israel.  Simon Bar Kokhba ruled it for three years.  He took the title of “Nasi Israel”, or “President of Israel.”  He announced the “Era of the redemption of Israel” and minted coins with this inscription.  In 135 CE, six legions of the Roman army led by general Sextus Julius Severus crushed Bar Kokhba’s revolt.  This was the last time that Israel was a sovereign state until 1948.

In the days of Bar Kochba, Roman troops lit bonfires on hilltops and towers to be used as signals.  Jews were forbidden to light bonfires, lest it become a military tactic.  In Israel, people celebrate Lag Ba’Omer by lighting the once prohibited bonfires.  Children reenact the guerilla warfare between Bar Kokhba’s forces and the Roman Legio X Fretensis with bows and arrows made from sticks.  

All that gathering of wood and reenacting of the Bar Kokhba revolt creates a healthy appetite!  Enjoying an outdoor meal around the bonfire is one of the nicest customs of this holiday.  The traditional Israeli Lag Ba’Omer picnic is very simple.  Cold, peeled, hard-boiled eggs are brought from home.  They are eaten with potatoes that are roasted in the bonfire.  Here is a recipe.

Bonfire Roasted Potatoes With Biblical Herbs

  • Large Russet Potatoes
  • Extra Virgin Olive Oil
  • Salt
  • Pepper
  • Minced fresh garlic
  • Minced fresh chervil

Wash the potatoes well.  Cut each potato almost in half.  Rub with olive oil.  Sprinkle salt, pepper, and the spices of your choice in the potato.  Wrap well with aluminum foil.  Bury the potato in the embers of the bonfire for 30 minutes.  Remove the potato from the fire, and unwrap carefully.

When you open the aluminum foil, the aromas of the hot potato will caress your nose and tempt your palate.  This method of cooking produces a potato with a very unique flavor.  It will be tender, salty, and a little smoky.  Enjoy every bite of it, including the skin!

Preparing dessert in a bonfire is a lot of fun.  What better way is there to conclude the Lag Ba’Omer feast than with that wonderful invention of the American Girl Scouts, the s’more?!

Classic Girl Scout S’more

  • 1 graham cracker
  • 1 large kosher marshmallow
  • 1.5 oz. piece of chocolate

Snap the graham cracker in half.  Place the chocolate on one piece of graham cracker.  Impale the marshmallow on a stick, and roast in the bonfire until it becomes golden-brown and begins to melt.  Place the hot marshmallow over the piece of chocolate.  Use the other piece of graham cracker to hold it in place as you pull the stick out.  Press the sandwich together and enjoy the gooey, crunchy treat.

Here is a s’more recipe with an Israeli twist.

Israeli Halva S’mores

  • 1 graham cracker
  • 1 large kosher marshmallow
  • 1 slice of sesame halva

Please proceed as in the recipe for Classic Girl Scout S’mores, replacing the chocolate with a slice of sesame halva.  This sweet and nutty treat is reminiscent of a fluffer nutter.

It is traditional to bring along a guitar or accordion for an Israeli folk song sing-along.  Alternatively, you can bring some recorded music with you.  The high point of the Lag Ba’Omer celebration is dancing a lively Hora around the fire.  As I retell Bar Kokhba’s story and celebrate, I know that Shimon bar Kosiba,  “son of the star,” would feel that he had not fought in vain if he could see us now.