I love Christmas! I live for Bing Crosby and Frank Sinatra’s Christmas carols during this month. Any time a holiday movie is on TV, I am watching; if it’s “Elf” it’s a sure thing that I will cry at the end. Oh, and I’m obsessed with Christmas cards… every single one of them, but, of course, picture cards are the best.
This year will be extra special since Nora can open her own presents; unlike last year where we bought all this stuff for a 5-month-old baby only to unwrap it ourselves. She knows that Santa says, “ho ho ho,” and thinks the manger animals are cool, so we are on our way to “understanding” the holiday.
My parents did such a good job with the “Santa thing” for me, that I believed 2 years longer than most kids. Then when I finally came to my senses, I couldn’t bear to tell my parents, so they thought I believed for 5 years longer. Scary. I have a feeling Nora will be much cooler than her mom.
I just catered one of my favorite parties of the year–instead of a cookie for the end of the night, we made s’mores! This summer dessert works surprisingly well in December. The s’mores are fancy and perfect for the holidays. Salty, sweet, and super rich (you have to buy the expensive chocolate) making for a very welcome addition to any cookie platter.
Santa will thank you. You have my word.
3.5 oz good chocolate (I used Valrhona)
1/2 cup heavy whipping cream
5 graham crackers
To make the ganache, heat the cream in a small sauce pan until bubbling. Remove from heat and add the chocolate (broken up). Let it sit for 2 minutes, then stir with a fork or whisk until smooth. Place in a small bowl.
In a food processor, add the graham crackers and pulse until it is a uniform-crumbly mixture. Place in a small bowl.
Turn on the broiler to low (do this right beforehand so that the oven does not get too hot). On a cookie sheet, line 1/4 of the mallows in a straight line down the middle. Place them in the oven on the top rack and watch (very closely) until the top of the mallow becomes golden. Remove from oven, and transfer to a platter. Repeat for all of the mallows.
Very delicately place the end of the mallow (that was not toasted) in the ganache, removing any excess, then dredge through the grahams.
These can be made up to a day in advance (covered at room temp). Place skewer in the top, just before serving.