11 Oct 2012

I’m going straight to food hell. I think I may have just Irish-ised the S’more. Well, not officially, but when you tally up all the tweaks and titches I’ve tainted applied to the original All-American S’more ingredients along with the added Irish country “h” to make it a Sh’more, it’s pretty damned close. Save me.

A few things mashed up at the same time for me to arrive at the intersection of Ireland + S’more street. Firstly, I was driving Geoffrey to school one morning when he asked, “Mommy, can we have sh-teak for supper tonite?” I immediately pulled the car over to the side of the road where we had a calm little chat. I asked him to repeat what he had said. He repeated, “Mom, can we pleeeaaase have sh-tttteak tonite?”

I swallowed hard.

It was inevitable. He is acquiring that auld’ countryside colliquialism, common in the southwest and west of Ireland whereby the addition of ‘h’ can heard in the dialect. I saw it coming, and we’ve already been painstakingly practicing our lispy th’s, trying to avoid ‘tree’ for three or ‘turd’ for third, etcetera etcetera. And, I am well used to the dropping of the tt’s, as in li–le (little) or bu–on (button). But, now we have sh-teak. There are so many trees and turds and I don’t know if I can keep up. I know it’s part and parcel, but I refuse to  submit to the sht-eak.

Fast forward five days. I am asked by Irish food writer + advocate, Aoife Carrigy, to participate in her For Food’s Sake event at the Dingle Food Festival(if you haven’t been, book in for next year-accommodations go fast!). Basically, she invited a slew of food journalists, artisans, butchers and bloggers to meet her on the top of a big blue bus in the centre town and discuss food memories. Ummmmm, how fun is that?

After much deliberation, I chose to share a toothsome childhood treat which is near and dear to my heart: S’mores. 

Or as my son calls them, Sh’mores.

Geoffrey and I spent a day preparing tasty biscuit, chocolate and marshmallow bites to share with the audience. I even baked homemade graham crackers for the occasion. {okay, so I didn’t have a choice in that matter.} We decided to stage a mad campfire scene in which Geoffrey would sit holding a marshmallow on a twig and pretend to roast it while Woody Guthrie’s This Land Is Your Land played gallantly in the background. Kitschy and camp, but that scene sums up my memory of being 7 at Camp Tapawingo on a summer’s night, making s’mores over a blazing fire and singing songs with a group of fellow kiddy campers.


1 colliquialism

1 food memory

2 homemade wholemeal graham crackers {using Dunany Irish wholemeal flour}

1 bar of Irish sea salt dark chocolate

1 American Jet-Puff marshmallow from a bag smuggled overseas in a suitcase or Marshmallow Fluff from Fallon & Byrne

1 “H”

Oh, and just for good {devilish} measure-

1 tsp of crumbled crispy streaky Irish bacon rashers


The Sh’More

Here’s how to do it!

Mini Sh’mores Tarts

(Makes 18-3 fluted tarts (or 1 9 tart)

1 cup graham cracker crumbs (I used this recipe with Irish Dunany Fine Wholemeal Flour)

2 tablespoons unsalted butter, melted

2 tablespoons organic white sugar

150g dark chocolate, chopped (I used Cocoa Bean Co Dark Choc Sea Salt)

6 streaky, crispy bacon rashers (I use M&S crispy, streaky Irish bacon rashers) *optional

18 large marshmallows, 18 spoonfuls of marshmallow fluff or 3-4 mini marshmallows per tart


Melt butter and set aside.

In the bowl of a food processor fitted with the metal blade, pulse the graham crackers and sugar.  When mixture resembles coarse sand, add melted butter.

Press mixture into individual fluted tart tins, miniature muffin pan or 9in tart tin (spray with a bit of cooking spray).

Bake in preheated 350/180c* oven for 8-10 minutes. Set aside to cool.

Place chopped chocolate in a glass bowl set over a pan of simmering water. When completely melted take off the pan and set aside to cool slightly

Cook bacon until crisp. Place onto plate with kitchen paper to absorb grease and set aside. When cool, crumble finely. 


Spoon 1 teaspoon of bacon crumbles into pre-baked crusts.

Spoon 2-3 teaspoons of melted dark chocolate on top of bacon crumbles.

Top with large or small marshmallows or a large spoonful of marshmallow fluff.

Place under hot grill (or under broiler) to melt the top of marshmallow (do not turn your back even for a minute, it can burn fast!) Alternatively you can torch the marshmallows.

Top with a bit of leftover bacon crumbles

Will keep in fridge for 3 days but best eaten straight away.

Slan Abhaile,




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