The #NBAXmas Cookbook offers an interactive and festive experience where NBA Fans can try recipes from all 30 teams’ home markets.
Each team was challenged to showcase a recipe that best represents their region’s most iconic culinary food. This recipe ranges from a favorite snack, dish or dessert that is unique to the team and fanbase.
Find the origin of each recipe and everything you need to create it yourself below.
Central Florida Citrus S’mores
Orlando is a city filled with fun, where imagination is everywhere, including the food. Satisfy the kid inside of you as you enjoy the magic of a s’more with a sunshine-state twist. This popular winter indulgence is infused with citrus flavors to give it an extra sweetness, while showcasing Orlando’s history that is rooted in orange groves and citrus trees. It’s the perfect dessert to bring smiles to any crowd.
Ingredients:
| 1 sheet – honey graham cracker (halved) |
| 1 each – Hershey’s chocolate bar |
| 1 each – orange marshmallow square (2’x2’) |
| 1 oz – key lime curd |
| Orange Marshmallow |
| Butter for greasing the pan |
| Powdered sugar for dusting |
| ½ cup of water, plus ¼ cup |
| 3 tbsp (3 packets) unflavored gelatin |
| 2 cups granulated sugar |
| ½ cup evaporated milk |
| 1 large orange zested |
| 1 tsp pure vanilla extract |
| KEY LIME CURD |
| 5 egg yolks |
| ¾ cups sugar |
| 2 tsp key lime zest |
| ½ cup key lime juice |
| ⅛ tsp salt |
| 4 tbsp. butter |
Directions:
- Place 2 Hersey’s squares on top of half of a graham cracker
- Place marshmallow square on the second half of a graham cracker
- Carefully torch the marshmallow and chocolate until the marshmallow is lightly toasted and the chocolate is slightly melted
- Spoon the curd over the top of the marshmallow and cover with the graham cracker with chocolate
- Lightly squeeze the bottom crackers to spread the ingredients
ORANGE MARSHMALLOW:
- Butter the bottom and sides of an 8×8 straight-sided baking pan. Dust with powdered sugar and set aside
- Pour ½ cup of water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle gelatin over the water and allow to soften, about 10 minutes
- In a 3-quart saucepan, combine the sugar, evaporated milk, ¼ cup of water. Stir over low heat until sugar has dissolved.
- Bring the mixture to a simmer and cook without stirring, until a candy thermometer registers 240 degrees F, about 10-12 minutes. Increase speed to high and beat until thick, fluffy and tripled in volume, about 10-12 minutes. Beat in the orange zest and vanilla extract until just combined.
- Using a spatula, scrape the mixture into the prepared pan and smooth the surface.
- Sprinkle with orange decorating sugar. Allow the mixture to set, uncovered in a cool place (not refrigerated) for at least 8 hours or overnight.
- Remove the marshmallows from the pan and place on a powdered sugar-dusted surface. Using scissors , cut the marshmallows into about 1-inch squares. Dip the cut sides into powdered sugar to prevent sticking.
- Store into an airtight container for up to 2 weeks
KEY LIME:
- In a heat proof bowl, combine egg yolks, sugar, key lime zest, key lime juice and salt. Whisk to combine
- Place bowl over a double boiler and cook over medium-low heat, whisking constantly until thickened. It takes about 5-7 minutes
- Remove from heat and add butter. Stir until smooth. Place in a jar. Let it cool to room temperature, the refrigerate. Keep in fridge for up to 1 week.
