As thousands flock to Western Maryland for the “Sacred Cow Festival” in Hagerstown, there’s a fairytale about the festivities that for years has offered farm-to-table food, including ice cream that is co-freezing in the cows’ stomachs. But farm-to-table food also means a lot of eggs. So do you know how to prepare them with your nose, eyes and tastebuds? We don’t know either. So we gathered a group of local scholars and delved into farm-to-table ingredients to highlight a photo clue as to what these farmers are producing for the season.
Episode #1: 8/29/2018 – 10/26/2018: “Eat Eggland’s Best Eggs S’mores”
This week we joined the producers of the “Eat Eggland’s Best” campaign to make dreamy winter s’mores that are not only delicious but luxurious. Covered in a crunchy layer of chocolate, sprinkles and sweet caramel, be sure to read all of our tastemaking tips below to have the most delicious, luxurious s’mores this holiday season.
Stacey Hoppe Rep/fm: Hope Rye
Photographer: Maggie Cook
Producer: Sophia Smith-Reeve
Sound Engineer: Richard Polisano
Photography: Ava Schuster
Actor: Jillian Weaver
Producer/Audio: Melissa Haight and Jared Bronder
Make it: Rasna Hayett
Introduction by: Amanda Paul
HungryForMore.org The Perfect Egg S’mores by eating.co
1 sweet potato, cubed
2 tablespoons honey
4 dashes of vanilla
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
¼ cup yellow cornmeal
1 large egg yolk
⅓ cup whole milk
2 ½ cups warm water
1 cup coarsely chopped celery
½ cup coarsely chopped fresh rosemary
¼ cup coarsely chopped parsley
2 tablespoons unsalted butter
¼ cup confectioners’ sugar
¼ cup whipping cream
Place the sweet potato in a large pot and add water to come halfway up the sweet potato. Place over medium heat and cook until soft, but not mushy, about 15 minutes.
Combine the cornbread croutons, honey, vanilla, cinnamon, ginger, and salt in a medium bowl and gently stir to combine.
Separate the eggs from the yolk and add to the bowl with the breadcrumb mixture. Fold the yolk into the cornbread mixture until fully combined.
Place the eggs and the cornbread mixture in the freezer for at least one hour to thicken, then crack an egg into each egg yolk and slip the eggs into the breadcrumb mixture. If it is too runny, add ¼ cup more whole milk.
Heat the eggs in a non-stick skillet over medium-high heat. Add the olive oil and then the flour and stir until the batter begins to shimmer. Add the chicken stock, cooked chicken, reserved cornbread crumb mixture, ¼ cup water, and ½ cup whipping cream. Cook for about 6 minutes, stirring constantly.
Remove the yolks from the oven-safe bowl and add the vinegar. Turn the table upside down and pour half of the tomato relish into each yolk. Pour the remaining half back into the bowl. Cover with plastic wrap and refrigerate the mixture for at least one hour, then transfer to the refrigerator to chill completely.
Place ¼ cup of the chocolate into a greased mini-muffin pan or individual mason jars. Top with the egg yolk mixture and the egg whites. Refrigerate for one hour, then gently crack an egg into each muffin or mason jar.
When ready to serve, pour the hot sauce over the yolk mixture and use your spoon to push it into the top of the yolk mixture.
Nutrition Information per serving: 310 calories, 41 g fat, 11 g saturated fat, 143 mg cholesterol, 1,000 mg sodium, 21 g carbohydrates, no fiber, 7 g sugar, 8 g protein