S'Mores in Vermont

So on my first weekend in the US I was treated to huge family party on Bromley Mountain in Vermont. It was the fiftieth wedding anniversary of my uncle Mike's parents, Bill and Ruth Gilmartin. What ensued was the amassing of their very large family - seven siblings and their own families - 25 in all. Needless to say there was much celebrating; food, wine, Cuban cigars and "S'Mores". The "S'More" was the culinary element I had the least experience in. I was eager to learn. What follows is a photo essay on the fine art of "S'More" making, which I'm told is usually done around a campfire, but since the Weber grill was constantly in use (we cooked up a huge quality of fresh Atlantic fish), the fiery embers sufficed.

This is the official recipe from the master chef, Beth: "The classic thing to do with Hershey's milk chocolate is to make S'Mores, the campfire favorite where you take a square of Graham cracker, top it with a square of the chocolate, then a toasted marshmallow, topped by another Graham cracker." This is how it's done:

Toast your marshie on a skewer over hot coals. Once it's golden brown, soft and gooey, place said marshmallow on a sweet 'Graham' cracker. Now place atop the marshie a thin or thick piece of chocolate (to be truly American it should be Hershey's). Then complete the biscuit sandwich with another Graham cracker and you are ready to tuck in. The choco should melt partially and it should all be mouth-watering and gooey. Yum!

Mm mm mmm...