As the holidays approach, it's time to indulge in all our favorite holiday sweets. But this season, it's also time to get our hygge on. The Danish wellness concept that's all about fighting the winter blues is everywhere this year.
It's even the holiday theme for PHD Rooftop Terrace at Dream Midtown. The hip Manhattan venue is currently clad in birch tree branches, holly berry wreathes, and winter garland, all illuminated under warm candlelight. The menu also features some tasty holiday treats, including a S'more Skillet.
"For The Hygge at PHD Terrace at Dream Midtown, we wanted to recreate a reminiscent feeling of sitting around the campfire and toasting marshmallows on a summer’s night," says Corporate Executive Chef Matt Hughes. "By transforming the classic treat into an over-the-top skillet, we are recreating the S'mores into a year-round (indoor) goodie. The communal aspect of the dish is where Fondue meets S'mores, allowing friends to gather around the skillet socializing, similar to what would take place around the campfire.”
150 g 61% bittersweet chocolate
250 g 34% valrhona milk chocolate gianduja
40 g soft butter
45 g heavy cream
Vanilla ice cream
In a bain-marie over simmering, water melt the chocolates together.
When melted, mix in butter.
Then mix in the cream.
Pour 200 grams of the mix into a shallow oven proof dish and chill, allowing chocolate to set and harden.
Once chilled, arrange marshmallows neatly on top.
Bake in a convection oven at 350 degrees for 4 minutes. (If not using convection oven, bake for 4 minutes and finish under broiler to toast marshmallows).
When toasted, remove from oven and top with vanilla ice cream.
Serve immediately with graham crackers.