Just because I wanted to try it. . . . I am sharing a post and recipe on making S'Mores in mini muffin tins that I found delightful and easy. The only hard part about this was getting them out of the pan and then getting chocolate off your fingers. How do you do that? Graham cracker crust, marshmallow and chocolate pieces. I recommend you loosen them from the pan with a butter knife and then let them completely cool before you remove them. The graham cracker crust is oh so buttery and the marshmallow is chewy and the chocolate is on your fingers. It's delicious.
I cooked mine without the little muffin papers then put them in papers and into a clear plastic egg carton I had washed up. This is a great way to keep them, carry them, display them. My S'Mores didn't quite get in the papers right side up but a S'More is a S'More up or down.
Recipe: S'Mores Cookie Cups
Sorrel , garden Blonde de Lyon
Sorrel pesto is divine. It is citrusy tart and in January when you don't have basil you can manage to have handfuls of sorrel. I have mine growing happily in a cool greenhouse and if I want pesto it is there for me. Sorrel is a hardy herb that grows in the shade. It likes water. It is very high in vitamin C, citrusy tart. It's great fresh on a "bland" sandwich! There is a sorrel soup recipe that is a classic that I will try someday but for now here is the pesto recipe.
Sorrel pesto for pasta
2 cups coarsely chopped fresh sorrel, ribs removed
1/3 cup packed fresh parsley leaves
2 garlic cloves, roughly chopped
1/3 cup freshly grated parmesan
¼ cup pine nuts
½ tsp salt
¼ cup olive oil
In a food processor or blender puree the sorrel, the parsley, the garlic, the parmesan, the pine nuts and the oil. Transfer the pesto to a jar with a tight fitting lid and chill it, covered. The pesto keeps covered and chilled for 2 weeks. Makes about a cup.
To use the pesto for every pound of dried pasta cooking in a kettle of boiling water, stir together in a heated serving bowl ¾ cup of the pesto and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture and toss the mixture until the pasta is coated well. Vermicelli works great. Freezes well.
This is my favorite version of pasta salad.