Pour 1 1/2 to 2 ounces of Pernod over ice in a glass like our “Glass for a Friend”, available through the boutique.  Top it off with still mineral water.  The proportion of Pernod to water should be around 1:4 or 1:5 to mellow the potency of the Pernod.

Ingredients

1.5kg/3¼lb leg of lamb, cubed
2 tsp ground coriander seeds
2 tsp ground ginger
pinch saffron
2 tbsp olive oill
18 shallots whole, peeled
4 garlic cloves, crushed
1 tbsp plain flour
1 tbsp tomato purée
1 cinnamon stick
600ml/1 pint lamb stock
2 tbsp flatleaf parsley, chopped
2 tbsp coriander, chopped
1 preserved lemon, rinsed, inner pulp removed
110g/4oz medjool dates, pits removed
1 tbsp clear honey

Method

1. Place the lamb in a bowl and add the ground coriander, ground ginger, saffron and one tablespoon of the olive oil. Mix well and leave to marinate in the fridge, covered, for 24 hours.
2. The next day, heat the remaining olive oil in a heavy-based pan with a lid. Cook the lamb until browned all over (you may need to do this in batches). Remove the lamb from the pan and set aside.
3. Fry the shallots in the same pan until lightly golden then add the garlic and return the lamb to the pan.
4. Stir in the plain flour and add the tomato purée and cinnamon stick.
5. Stir in the lamb stock and bring to the boil. Cover tightly and simmer gently for 1½ hours, or until the lamb is tender.
6. Add the parsley, coriander, lemon rind, dates and honey, stir well to combine and serve with a bowl of cous cous.

For the chocolate filling:

8 large egg yolks
1 cup confectioners sugar sifted
2 tablespoons white creme de cacao
2 tablespoons Kahlua
2 teaspoons Cognac
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1 cup unsalted butter
2 tablespoons Dutch-Processed cocoa power
12 ounces semisweet or bittersweet chocolate, finely chopped
1 cups heavy cream, whipped to soft peaks

For the marshmallow fluff meringue:
3 Large egg whites
Pinch of Salt
Pinch of cream of tartar
teaspoon pure vanilla extract
1 cup of marshmallow fluff

For the graham cracker crust:
3 cups crushed graham cracker crumbs
cup (1stick) unsalted butter, melted
1 tablespoon granulated sugar
Preheat the oven to 350°F
To make the crust: Combine the graham cracker crumbs with the melted butter and granulated sugar until will combined.  Press into the bottom of a 9-by-13-inch metal baking pan.  Bake the crest until starts to brown and become crisp, about 10 minutes.  Transfer to a wire rack and let cool completely.

To make the filling: Using an electric mixer, beat the egg yolks and confectioners’ sugar together in a large bowl until they are thick and the color of butter.  Beat in the Cognac, crème de cacao, Kahlúa, vanilla, and salt.

Melt the butter in a medium saucepan over low heat and whisk in cocoa powder until smooth.  Remove the pan from the heat, add the chocolate, and stir until the chocolate is melted and the mixture is smooth.  Let cool slightly, then gradually beat into the egg mixture.

Fold the softly beaten heavy cream into the chocolate mixture just until combined.  Spoon the chocolate cream over the graham cracker curst, smoothing it evenly with a spatula.  Cover the pan with plastic wrap and refrigerate until very firm, at least 4 hours or up to overnight.

When ready to serve, make the meringue: Using an electric mixer set at low speed, beat the egg whites until foamy. Add the salt and cream of tartar and beat at medium speed until soft peaks form.  Beat in the vanilla.  Add the marshmallow Fluff to the egg whites a little at a time, beating constantly until stiff peaks form.

Carefully cut the S’mores into 15 large squares.  Place each S’mores on a dessert plate.  Top each with the meringue in a large dollop.  Use a small kitchen torch to carefully burnish the meringue until tipped with golden brown.  Serve immediately.

This entry was posted on Monday, March 1st, 2010 at 5:31 pm and is filed under Taste.