Last week, we brought you the recipe for Craig Thornton's dish, “Wolves in the Snow,” his beautifully twisted representation of, “a wolf attack on a plate.” This week, we're digging into another part of the chef's recipe collection, in which he puts his own unique spin on the campfire classic, s'mores.

Thornton is the man behind Wolvesden, the underground, multi-course supper club. Thronton rarely, if ever, repeats a dish — so cooking this recipe at home may well be the only chance you'll ever get to eat it. If you want to participate in a future Wolvesden dinner, you can try your luck by joining the mailing list. Our one bit of advice: be sure to let them know you're game for anything (assuming, of course, that you are).

S'mores with Toasted Marshmallow Ice Cream and Graham Cracker Purée

From Craig Thornton of Wolvesden

Serves 6 to 8 smaller portions

Toasted marshmallow ice cream:

7 oz large marshmallows (the gelatin in the mallows will help keep your ice cream creamy and smooth)

2.5 cups milk

2 cups heavy cream

1/3 cup sugar

1 tsp salt

1. Toast the marshmallows one by one over an open flame.

2. Once all are toasted, put the milk, sugar, and salt into a pot. Bring to a simmer, then remove from heat.

3. Add in the toasted marshmallow and place into blender. The mixture will be hot, so be careful once it is in the blender.

4. Once blended, check seasoning, adjust, and chill thoroughly (preferably 12-24 hrs). Once chilled, freeze according to your ice cream makers instructions.


8 oz Valrhona (preferably 63% 64%) chocolate (cut into small pieces for melting)

10 oz half and half

1 tbs agar agar powder

2 sheets gelatin (1/2 packet powdered gelatin) bloomed in water

large pinch smoked salt

1. Place the cold half and half into a pot. Mix in the agar agar, then bring to a boil until all of the agar agar dissolves. This could take a few minutes.

2. Once dissolved, let sit for a few minutes, to cool down enough so that it will not not break your chocolate.

3. Stir in your gelatin and salt, then let it dissolve.

4. Place your chocolate in a mixing bowl. Pour the mixture over the chocolate, and gently mix until a homogeneous mixture is obtained.

5. Pour the mixture into a sheet tray, or tray with sides and let set. Once set cut into whatever shape you want.

Graham cracker purée:

1 package of graham crackers (you can try to make them yourself, but matching the childhood flavor of s'mores will be difficult with homemade ones.)

roughly 2 cups milk

salt to taste

1. Put all ingredients in a pot and let steep (use less milk at first, as you can adjust later).

2. Once the graham cracker is soft, add the mixture into the blender and purée, adjusting with milk.

3. Adjust seasoning once blended, and store in a container until ready to use.

Smoked salt pop rocks:

2 Tbs neutral pop rocks

2 tsp smoked salt (Maldon smoked salt is pretty good unless you make your own, which is even more ripping)

1. Mix together. That's it.

Final plating:

Its a damn s'more. You know the drill, do whatever the hell you want!

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