Yet the lore of the story is about making something from nothing. A good-tasting soup, beginning with a stone and boiling water, becomes a fabulous soup with the addition of a little bit of this and that. At heart, the traditional story is a trickster tale. Typically, the person starting the soup is a beggar who is denied the food he requests from someone living in a house. In many versions, including in the American Civil War version, the beggar is a soldier looking for food. For the original version of how to make this soup, you’ll have to read to the end of the post, for those in the hurry I will share with you my very very favorite version of Stone Soup, named such because the person who taught me this recipe is named Colbi Stone. Read on, it will not disappoint you. Try it as a breakfast, snack or dessert and I promise you’ll be hooked before you can say Supercalifragilisticexpialidocious.

Acai Bowl Bliss (AKA Stone Soup)

Ingredients

1 100g packet organic acai smoothie packs/original Rio Blend with gurana, frozen
2 ripe bananas
3/4 cup blueberries + 1 TBS, frozen
6 strawberries, frozen
2 strawberries
1/2 cup soy milk
1/4 cup granola
honey

All ingredients can be found at Whole Foods. There are two kinds of Acai smoothie packs, you want the original Rio Blend. The brand I used was Sambazon. They are sold in the freezer section in four packs.

Directions

In a blender add frozen acai berry puree, 1 sliced banana, 3/4 cup frozen blueberries, frozen strawberries and soy milk. Mix until well blended. Pour into a bowl. Add granola, layer with remaining banana, strawberries, blue berries and drizzle with honey.

Note: for my version I used granola with chocolate chips- why? Because I love the flavor of chocolate and berries commingled.

Back to my previous story of pre-school Stone Soup cookery….
The day before the big meal, the teachers asked each student to bring in a vegetable to share and the teacher brought in a pot and one very clean, scrubbed, river stone. With the stage set, the story was read.

The Story of Stone Soup

Once upon a time, somewhere in post-war Eastern Europe, there was a great famine in which people jealously hoarded whatever food they could find, hiding it even from their friends and neighbors. One day a wandering soldier came into a village and began asking questions as if he planned to stay for the night.

The village butcher managed to find some salt beef . . . and so it went, through potatoes, onions, carrots, mushrooms, and so on, until there was indeed a delicious meal for all. The villagers offered the soldier a great deal of money for the magic stone, but he refused to sell and traveled on the next day. The moral is that by working together, with everyone contributing what they can, a greater good is achieved.

For those of you who are feeling adventurous, I would HIGHLY recommend this version of Stone Soup.

If you still need convincing, take a peak at the photos and see if you feel tempted!

The fine print: Be forewarned, this recipe involves numerous steps and should be made at least one-two days in advance due to the refrigeration required for the crust, mousse and rhubarb elements. Please note that there are three sets of ingredients listed below along with three sets of directions. None of the steps are very difficult but every layer will have its moment in the refrigerator.

Rhubarb Lemon Yogurt Mousse Tart

Supplies

10-inch spring form pan
parchment paper

Cornmeal Lemon Crust

Ingredients

1 1/4 cups flour, plus more for parchment
3/4 cup coarse yellow cornmeal
2 TBS sugar
1 tsp lemon zest, finely grated
1/4 tsp coarse salt
1 cup (2 sticks) unsalted butter, cold and cut into 1/2-inch cubes
2 large egg yokes
3 TBS water

Directions

In a food processor mix flour, cornmeal, sugar, lemon zest and salt until well combined. Add butter and mix in food processor until well combined, approx 20-30 seconds. Mixture should resemble coarse crumbs.

In a small-size bowl, beat yolks and water. With machine running, pour yolk mixture into flour mixture for approximately 20 seconds until just combined.

Shape dough into disk then wrap in plastic and refrigerate for at least 1 hr. (This dough can be refrigerated up to 2 days.)

On lightly floured parchment paper, roll out dough to 1/4-inch thickness. (If you have refrigerated dough longer overnight you may need to let it sit out for 20 minutes with the plastic removed to allow it to roll out easier). Place into a 10-inch spring form pan, making sure that the dough goes to the top of the pan. Refrigerate until dough is cold and firm, approximately 20 minutes.

Preheat oven to 375 degrees.

Line dough with parchment paper and fill with either pie weights or dried beans. Bake approximately 25 minutes or until edges start to turn brown. Carefully remove weights and parchment. reduce oven temperature to 350 degrees and continue baking until golden brown, approximately 20-25 minutes. Let crust cool in pan on a wire rack.

Lemon Yogurt Mousse

Ingredients

1 tsp unflavored gelatin
1 TBS cold water
3/4 cup plus 1 TBS heavy cream
3 TBS light-brown sugar
1 1/2 cups plain yogurt
1 TBS lemon zest, finely grated
pinch of coarse salt
2 tsps vanilla extract

Directions

In a small-size bowl, sprinkle gelatin over cold water and let stand until softened, approximately 5 minutes.

In a small-size pan, over medium-high heat, combine 1 TBS cream and the brown sugar stirring until sugar dissolves and mixture is warm. Stir in gelatin mixture and remove from heat.

In a medium-size bowl, combine yogurt, lemon zest, and salt. Add brown-sugar mixture and whisk until smooth.

In another medium-size bowl, whisk remaining 3/4 cup cream and vanilla until medium-peaks form. Gently fold cream into yogurt mixture.

Pour lemon-yogurt mousse into crust. Cover with plastic wrap and refrigerate until firm, at least 4 hours or overnight.

Rhubarb Topping

Ingredients

2 cups sugar
1/3 cup water
1 cup brandy
1 cinnamon stick
8 whole black peppercorns
pinch of salt
1 1/2 lbs rhubarb (approx 2 large stalks), halved lengthwise and cut in to 1/2-inch pieces
1 TBS lemon juice, fresh squeezed

Directions

In a medium-size pot on medium-heat, bring sugar and water to a boil stirring until sugar dissolves. Cook without stirring until mixture becomes a light amber color, approximately 7-10 minutes. Remove from heat, and add 3/4-cup brandy, the cinnamon stick , peppercorns, vanilla and salt. Return mixture to a boil for 2-3 minutes and ten stir in rhubarb.

Remove pan from heat, cover and let stand for 5-8 minutes. Stir in lemon juices and remaining 1/4 cup brandy. Cover and let stand for 20 more minutes. Then refrigerate until cold, approximately 4 hours.

Strain rhubarb and reserve liquid. Discard cinnamon and peppercorns. In a medium-size pot, boil reserved liquid until reduced to 1 1/2 cups. Let cool.

Spoon strained rhubarb over the mouse. Serve immediately with rhubarb reduction on the side.

Servings: 8

Guimauve- French Marshmallows (Photo Credit: www.keldelice.com)

By the early 1900′s, marshmallows were available for mass consumption and began appearing in American five-and-dime stores. Marshmallows quickly became an integral part of American desserts and side dishes, sweet treats (such as ambrosia, s’mores, Rice Krispies Treats) and, of course, as a condiment to hot chocolate.

Americans are believed to be the largest consumers of marshmallows, followed only by the French. Pâté de guimauve is traditionally shaped in the form of long thick ropes or “lanyards”. French confectioners have been known to display these lanyards in beautiful tall glass apothecary jars. Some of the most exclusive Parisian restaurants are said to offer guimauve as a post-dessert, finishing touch to a meal. The lanyards are “snipped with a flourish by the waiter” into small “pillows” at the patron’s table.

I took my first dive into what I used to consider a baking ingredient. And well, my pillows tasted just like the store bought ones only they were square. If that wasn’t enough, I had to up the anti and make the s’more a bit more I-talian. How you ask, with a simple flick of the wrist into the Nutella jar the damage was done…oh wait, and then a splash of chunky peanut butter on top of my home made marshmallows, gently broiled, and slathered onto a graham cracker. The result = sticky fingers, an added increment to my waste line and a nice gooey smile on my face. T’was all good.

I-Talian Smore

Fluffy Squishy Puffy Marshmallows
Adapted from Gourmet, December 1998

Ingredients

1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided into 1/2 cup
2 cups sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites
1 TBS + 1 tsp vanilla (favorite substitutions: 2 tsps mint or orange extract)
food coloring (optional)

Directions

Take a paper towel and lightly oil the bottom and sides of a 13x9x2″ rectangular metal baking pan. Use a colander or sifter with a small amount of powdered sugar to dust bottom and sides of the pan.

In the standing electric mixer bowl, add 1/2 cup of very cold water and sprinkle gelatin over water, being careful not to let all of the gelatin clump in one place. Let stand to soften. (If you do not have a standing electric mixer you can do this first step in a large bowl).

In a medium-size (approximately 3-quart) heavy saucepan over low heat add sugar, corn syrup, second 1/2 cup of cold water, and salt stirring with a wooden spoon or candy spatula, until sugar is dissolved. Increase to medium-high heat and boil, without stirring, until candy thermometer registers 240 degrees, approximately 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (The hand held mixer does tend to take a little longer and might even need to go beyond 10 minutes.)

In separate medium-size bowl with cleaned beaters whip egg whites until stiff peaks are formed when the beaters are removed. Gently beat whites and vanilla (or other flavoring) into sugar mixture until just combined. Pour mixture into the oiled baking pan. Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow in the refrigerator, uncovered, until firm, approximately three hours, and not longer than one day.

To remove from pan, run a thin knife around edges and invert pan onto a large cutting board. Lifting up (or peeling back) one corner of inverted pan, with dry fingers to loosen the marshmallow and ease it out of the pan and onto cutting board. With a large knife, or oiled pizza cutter, trim edges of marshmallow and cut marshmallow into roughly two-inch cubes (you can cut them smaller but I love these large oversize pillows of candy). Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, dusting all sides.

Makes about 48 2-inch cubed marshmallows.

Keep marshmallows keep in an airtight container at cool room temperature for 1-2 weeks.

Hold onto your taste buds, it’s an explosion!

(Note: Be sure to read over the entire recipe as there are three ingredients lists and three sets of directions.)

The Brownie

Ingredients

1 cup all purpose flour
1 tbsp instant espresso coffee powder
1 tbsp dark unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1 cup semi-sweet chocolate chips
1/2 cup butter, softened
3/4 cup white sugar
1/4 cup packed light brown sugar
1 tsp vanilla
2 eggs

Directions

Preheat the oven to 350 degrees. Spray an 8 x 8 square baking pan with non-stick spray and set aside.

In a large bowl combine flour, espresso powder, cocoa powder, baking powder, and salt. Mix and set aside.

In a small microwave-safe bowl, add the chocolate chips and butter. It is important not to burn the chocolate chips – I recommend setting the microwave on medium power in 30-40 second intervals and stirring in between until the chocolate and butter are completely melted and smooth. Mixture should be warm.

Add in sugars and vanilla until completely combined. The mixture should be room temperature. Add in the eggs one, one at a time, whisking lightly after each addition.

Using a spatula, fold the chocolate mixture into the flour mixture until combined. Do not over beat!
Pour the batter evenly into the prepared pan and smooth the top.

Bake in the center of the oven for 30 – 35 minutes. Let cool completely in pan on rack.

Frosting

Ingredients

2 1/2 tsp instant espresso coffee powder
1 – 2 TBS milk or cream
2 cups confectioner’s sugar, sifted
1/4 cup butter, softened

Directions

In a bowl, combine espresso powder and 1 TBS of milk or cream, stirring to dissolve.

Add in butter and sugar.

Using an electric mixer, beat on low speed to blend then on medium speed until creamy, adding more milk, if necessary to make a smooth, spreadable consistency. Spread evenly over the brownie.

Chill to harden, about 1 hour.

Glaze

Ingredients

1 cup semi-sweet chocolate chips
1/3 cup whipping cream

Directions

Put the chocolate chips in a medium size bowl and melt on medium heat in 30 second internals stirring regularly. When melted, add in heavy whip cream. Stir until well combined.

Let cool to lukewarm.

Spread over frosting.

Chill until chocolate is set, about 1 hour. Cut into bars or squares.