This year’s Wonder Women of Food & Wine promises world-class tastes and sweet, sweet luxury — and a C&I exclusive recipe for home-kitchen s’mores.
The Resort at Paws Up in Greenough, Montana, is a world away from everything and luxuriously so. The year-round Western getaway ranch offers everything from glamping and island retreats to spa treatments and thrilling outdoor adventures. Skijoring, anyone? As amazing as all that is, Paws Up is also renowned for its culinary programs. The Montana Master Grillers weekend is arguably the marquee food event but there is a wide-ranging roster of packages sure to draw your appetite’s attention.
One of them is the Wonder Women of Food and Wine. Running the weekend of April 19 – 21, the event brings the America and the world to Big Sky Country. This year features The Last Table contestant chef Amninder Sandhu of Arth restaurant in Mumbai, India, chef Valerie Gordon of Valerie Confections (seen on Nailed It and Top Chef: Just Desserts) in Los Angeles, Kelly Fields, chef-partner at Willa Jean in New Orleans, alongside Paws Up pastry chef Amy Nack. To get you started on this sweet deal is a Nack’s recipe for s’mores in a jar, shared below.
S’mores in a Jar With Cardamom Graham Cracker, Ginger Marshmallow Buttercream, and Bittersweet Chocolate Ganache
(Makes 12 – 14 [4-ounce] jars)
For the Graham Cracker
2 cups graham cracker crumbs
3 tablespoons granulated sugar
1 teaspoon ground cardamom
½ teaspoon ground cinnamon
Pinch of sea salt
½ cup melted butter
Preheat oven to 350 degrees.
Combine graham cracker crumbs, sugar, cardamom, cinnamon, and salt in a medium-size bowl. Add melted butter and stir until evenly combined.
Remove the mixture from the bowl onto parchment paper. Roll to ¼-inch thickness.
Place on a baking sheet and bake 5 – 7 minutes or until dry and golden brown. Set aside to cool. Break into desired shapes and sizes, depending on jar sizes.
For the Buttercream
10 large marshmallows
3 cups powdered sugar
½ cup softened butter
2 tablespoons skim milk
2 teaspoons vanilla paste (vanilla extract is a great substitution)
½ teaspoon freshly grated ginger
Melt the marshmallows in a large saucepan over low heat. Whisk in powdered sugar, butter, milk, vanilla, and ginger until fully incorporated. Remove from heat. Soop the buttercream into a pastry bag. Set aside at room temperature.
For the Ganache
1 cup heavy cream
8 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter, softened
Pinch of sea salt
In a medium-size saucepan bring the cream to a boil over medium heat. Remove from heat; add chocolate. Let mixture stand for 5 minutes to allow the chocolate to begin to melt. Whisk until emulsified. Add butter and sea salt. Continue stirring until the ganache becomes smooth. Scrape the ganache into a bowl and set aside.
Scoop ½ cup of the graham cracker into each 4-ounce mason jar. Top with ¼ cup ganache. Follow it with a good piping of marshmallow buttercream. Garnish with your favorite sweets, crumbled candy bars, or even fruit. Make it your very own and enjoy!
For more information on the Resort at Paws Up and the Wonder Women of Food & Wine, visit the resort’s website.
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Photography: Stuart Thurlkill/Courtesy the Resort at Paws Up