Celebrating Connecticut in the Summer

You would think that with the colors of Autumn, Connecticut would be celebrated in the fall. I’m not in charge of these thigs, so here we are in the middle of August giving a shout out to the fifth state to join the Union.

Isn’t it interesting how we put certain places in a particular box? Connecticut is part of New England. New England is a place to visit in the fall. How dare we think of Connecticut in any other way that the spectacular colors of Autumn! Turns out, that’s not fair to this great and diverse state. It’s like people who think all of California is liberal in its politics and hang out on the beach surfing all summer long.

Connecticut is a coastal state. It should go without saying that in the summer there are plenty of beaches to choose from. Madison Connecticut is home to the largest beach in the state with 2-miles of sandy shore. And while you’re at the beach, basking in that sun, be sure to check out a few of the ice cream shops.

Summer and Sunflowers seem to just naturally go hand in hand. In Middlefield Connecticut you can explore a 3-acre Sunflower Maze at Lyman Orchards. On average, it takes 30 minutes to find your way through the maze of over 350,000 flowers. But don’t worry, a handy map will help to make all the right turns. And part of the proceeds is donated to the Connecticut Children’s Center for Cancer.

There are wineries to visit, parks for picnics, and all those quaint county fairs to enjoy. Not to mention plenty of opportunity for camping, hiking and fishing. What better way is there to celebrate Connecticut Day than with some S’Mores. And as luck would have it, today is also National S’Mores Day!

Aren’t summers wonderful?

S’Mores Bars
Chocolate Ganache
1 cup Heavy Cream
1-1/2 cups Semi-sweet Chocolate Chips

Heat oven to 350-degrees. Lightly butter an 8-inch square baking pan with parchment paper, set aside.

In a small saucepan over medium heat, warm the cream. Once the cream begins to bubble around the endte, remove from heat.

Add the chocolate chips, stir slowly with a wooden spoon until the mixture becomes thick and fully combined. Set the Ganache aside to cool.

Graham Cracker Crust
4 oz Graham Crackers
2 tablespoons Sugar
2-1/2 tablespoons Butter
1/4 teaspoon Cinnamon

Crush graham crackers to a fine crumb in a food processor. Place in a bowl.

Melt butter, add butter, sugar and cinnamon to the crushed graham crackers. Empty into the prepared baking dish. Press crumbs down gently with a measuring cut until smooth and evenly spread out.

Place in the oven to bake for about 5 minutes. Remove from oven and let cool.

Once the crust has cooled, pour the Ganache over the crust. Spread out evenly.

Place the pan in the refrigerator until the Ganache layer becomes firm.

Toasted Marshmallows
1-1/2 cups Mini-Marshmallows

Scatter marshmallows over the top of the Ganache, covering completely while remaining a single layer.

Heat broiler of the oven. Place S’Mores Bars under the broiler to lightly toast the marshmallows for about a minute.

Bars can be served immediately, cut into squares or refrigerated until cool for easier cutting.

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Blessed is the man who is gracious and lends to those in need