In Montana, the Trout Rise as Surely as the Sun

“There’s certainly something in angling that tends to produce a serenity of mind.”

Washington Irving may have penned those telling words back east in New York some 200 years ago, but they still very much apply today for anglers on the waters in and around The Resort at Paws Up.

In this fly-fishing mecca, you discover what moves you—what touches your soul—in a pristine natural environment. Is it the unending quest to cleverly imitate nature with man-made flies? The experience of spending time in nature, maybe glimpsing a black bear tearing into a rotting log for her own insect snack? Or maybe, just maybe, it’s simply admiring the stunning beauty of the fish you catch.

Take, for example, a fish like one of western Montana’s lone native trout, the Westslope Cutthroat. With sporting markings on the throat and gill plate like a bright-orange-red bandana, these local residents are beloved for their good looks and feisty fights. And no visitor who’s tussled with one and held it in wet hands before releasing it back into the water goes home with anything less than a story worth repeating many times.

Also lurking in the legendary Blackfoot River are an abundance of silver bullets called rainbows and cutbows, a cutthroat/rainbow hybrid. And, of course, there are their ill-tempered neighbors, the brown trout.

According to Assistant Activities Manager Ben Pepe, the leader of Paws Up’s fishing program, “the Blackfoot, of all these rivers near Missoula, offers the most beautiful setting, with shimmering water running over dappled rocks, Ponderosa pine-lined banks, bald eagles and the occasional river otter—this is River Runs Through It country. It really is the quintessential Rocky Mountain river.”

Guided half-day fly-fishing trips on the Paws Up stretch of the Blackfoot offer guests the advantage of being first on the water, thanks to two private access points. Upstream on the river lies the Box Canyon, another beautiful stretch suitable for full-day, eight-hour trips and trophy fish. Guides can also run longer trips to the brown-trout-laden Bitterroot River or the expansive Clark Fork near Missoula.

It’s not just the fish around here that are big. “The salmon flies—you just don’t see them in other local areas,” Pepe said. “That hatch creates a feeding frenzy, typically in mid- to late June. We like to fish big attractor patterns, some of which mimic stone flies or hoppers.”

Patterns like the Chubby Chernobyl, a favorite of another Paws Up fly-fishing devotee, Executive Assistant Mindy Marcum, who spends much of her off-time on the water. “As it gets later in summer, we’re trying to imitate a grasshopper that’s fallen off a stalk of grass into the water,” she said.

As summer cedes to early fall, Marcum will cohost a Paws Up event, the Wonder Women of Fly-Fishing, September 11–13, with renowned fly-fishing guide Kelly Harrison.

For Mindy Marcum, fly-fishing is all about releasing stress with every cast, as well as “the total relaxation and the togetherness with others.” As she put it most succinctly, “Fly-fishing is my yoga on the water.”

Drunken Beef and Pineapple Brochettes with Guajillo Romesco

 

After searching the West for the highest quality beef and the most tender bison, The Resort at Paws Up settled on a very local source: our own backyard. As the ultimate expression of ranch-to-table cuisine, the Black Angus cattle raised here on the Paws Up Ranch are now part of our beef program, from the open fires of the chuck wagon to our restaurant Pomp’s fine cuisine. Bison, from our herd, are also on the menu.

According to Co-Ranch Manager Leigh Kelley, “We raise peas, oats and barley on properly to fatten some of the beef that now grace the tables here at The Resort. Primarily, all of our beef is grass-fed—the high-quality grass they eat is managed for palatability and nutrition. I think animal feed is much like anything else: the quality you put in is a direct reflection of the quality you get out.”

That principle comes through loud and clear in the form of well-marbled Angus beef products and lean, tasty bison cuts destined for dishes created by Paws Up Executive Chef Sunny Jin.

“The ranch-raised beef really is a source of pride for us. The grass-fed aspect produces flavors that are so pronounced. And we get such depth of flavors from aging the beef, for example, we get a whole porterhouse and dry-age it here for an additional 45 days, after an initial aging,” Jin said. “That’s when it gets that rich, buttery flavor with a great blue-cheese aroma.”

This summer, expect our chefs to turn out a dizzying array of culinary masterpieces, a growing number of which are based on Paws Up Ranch-raised Angus beef and bison. We hope you enjoy this recipe for Memorial Day weekend or anytime this summer.

DRUNKEN BEEF and PINEAPPLE BROCHETTES with GUAJILLO ROMESCO

For the Brochettes

Ingredients:

2 pounds tender beef, such as tenderloin or ribeye, cut into 1-inch cubes

2 red onions, cut into 1-inch pieces

1 ripe pineapple, cut into 1-inch cubes

2 red bell peppers, cut into 1-inch pieces

3 ounces mescal

1 Tbsp brown sugar

Fresh juice of 2 ripe limes

8 skewers (if using wooden skewers be sure to soak in water for at least an hour prior to assembling)

Sea salt

Cracked pepper

DIRECTIONS:

Combine all prepared brochette ingredients into a nonreactive mixing bowl and toss to coat evenly. Marinate for at least 30 minutes and up to 2 hours. Preheat gas or charcoal grill and begin assembling brochettes by placing an even amount of each ingredient on the 8 prepared skewers. Place brochettes directly over the hottest spot of the grill and cook 1–2 minutes on each side. Finish with coarse sea salt and fresh cracked pepper and serve with Guajillo Romesco.

For the Guajillo Romesco

Ingredients:

4 whole dried guajillo peppers, rehydrated in hot water and deseeded

1/2 cup toasted almonds

whole garlic cloves

1/2 cup sun-dried tomatoes, rehydrated in hot water

2 tsp smoked paprika

2 tsp ground cumin

2 tsp ground coriander

1 red onion, sliced thin and grilled until softened and slightly charred

2 tsp kosher salt

1 cup Spanish olive oil

Sherry or red wine vinegar

DIRECTIONS:

Combine all ingredients except vinegar and oil into a blender or food processor. Blend ingredients and slowly drizzle in the olive oil until the sauce comes together and ingredients are finely ground. Season to your liking with vinegar.

Six Experiences at Paws Up For The Under-Six Crowd

Why does it always seem like all the best rides are for those who meet a height requirement? Here at Paws Up, we don’t limit the fun to those who measure up to a sign. Here are just six examples of how we put the biggest smiles on our smallest guests.

1. PONY RIDES

We would never make you go in circles on some sandy, worn-out path. Instead, our wranglers will show you a true adventure! You’ll say hello to your pony, get a boost up and then ride through beautiful trails. It’s 15 minutes of giggles and photo ops. Parents can tag along, too.

2. GARNET GHOST TOWN

Ever been to a real ghost town? We have one that’s practically in our own backyard! It’s just 20 minutes away, but it’s a step back in time to the early 1900s. Explore the general store, hotel, saloon and homes of this uninhabited town. But wait—you don’t believe in ghosts, do you?

3. THE ISLAND LODGE AT SALMON LAKE

Imagine having a whole island to yourself and your family with boats, fishing poles and a floating trampoline! Cool off with a blackberry lemonade. Or dip your feet into the clear, blue water and let the tiny fishies swim around your toes. At sunset, go for a nice pontoon ride. Ahoy, sailor!

4. CLEARWATER RIVER CANOE TRIP

Head out on the water with a family canoe trip. Relax in the middle while bigger kids or grown-ups paddle down a 3.5-mile stretch of the Clearwater River. Notice the stunning views of the Swan Mountains. See if you can spot an eagle. But make sure you get a turn to try paddling, too!

5. GO-KARTS

The race is on! You’ll go up to 20 miles per hour around a half-­mile track side-by-side with Mom or Dad. Learn to steer around one corner after the next. If you’re under six, trackside bleachers provide the perfect spot to watch your favorite racers power their way to the checkered flag.

6. LITTLE DISCOVERERS AT THE KIDS CORPS OF DISCOVERY

Need to seriously get your wiggles out? Kiss your family goodbye for a few hours and join us at the Kids Corps of Discovery, where you can meet new friends, play games and try tie-dying and searching for sapphires.

Take a Journey to Paws Up with Two New Short Films

Point your lens in any direction the next time you visit The Resort at Paws Up, and you’re likely to capture a stunning scene. It’s just that beautiful. But when seen through the eyes of an exceptional filmmaker, the majesty of Montana truly comes to life. Two new short films will take you on a journey you won’t soon forget: Ranch. Island. Resort. by Dan Goldberg and Across the Blackfoot by Stuart Thurlkill.

Ranch. Island. Resort. 

From fog-draped hillsides and a single canoeist plying calm waters to the gentle swirl of whiskey and nightfall setting on a quiet sliver of land, Goldberg’s contemplative video reveals the raw beauty of The Resort in all its glory. “We wanted to capture that serene, kind of ethereal, relaxing feeling Paws Up generates. Whenever I visit, as we land in Missoula, I feel my blood pressure dropping. I wanted this to come across in the video,” Goldberg said.

One scene stands out and demands your attention. “I knew I had to capture the bison as they were running at sunset. It’s a brief moment, but with the dust and the light filtering through, it’s pretty spectacular,” he said. And there’s stunning fly-fishing footage as well that takes the viewer underwater to catch a glimpse of a rainbow trout wiggling away after a catch-and-release. Yet as a former sous chef, Goldberg is a food photographer at heart: “We shot this epic dinner party at the Island Lodge with Executive Chef Sunny Jin. He did a full-on surf and turf thing with seafood paella, tomahawk steaks and desserts—it was chuck wagon dinner meets massive seafood spread.” In all, it’s only two minutes long, but this mini epic film manages to capture the total Paws Up experience.  Watch Ranch. Island. Resort. 

Across the Blackfoot

Allow yourself to be transported back in time to 150 years ago in Thurlkill’s latest opus for Paws Up, Across the Blackfoot. This minute-and-a-half-long film captures the heart and soul of what makes Paws Up a cherished slice of Montana. The vision of steely-eyed wranglers running a herd of horses down to the Blackfoot River and across its churning rapids feels so real because it simply is.

“We shot everything in 4K with all kinds of angles—we had two drones working and a body cam on a wrangler, an underwater camera, some super slo-mo stuff—we even put our iPhones to use,” Thurlkill said.

Because they were filming animals, there was an element of serendipity to it all. “We knew where the horses should cross, and then jump up to the other bank,” Thurlkill said. But editor/assistant Annie Lambiasse, shooting from the water’s edge, got a surprise when the thundering herd unexpectedly broke her way. The result was a very startled camerawoman, but also another great shot that added a moment rarely, if ever, seen on film.

Watch Across the Blackfoot.

10 Reasons Paws Up Feels Like Your Own Private National Park

With 37,000 acres of pristine and undeveloped land, 100 miles of trails and 10 miles of the Blackfoot River, Paws Up may not be a national park, but it sure feels like one. Our Montana landscape is big enough for everyone to rush outside to enjoy it. In fact, you may even see more bison than bipeds. You’ll find ample opportunities to soak in the sun and drink in the fresh air. Here are 10 reasons why Paws Up feels like your own national park.

1. Knee-buckling views

From Yellowstone to Glacier and beyond, national parks share one thing in common: iconic and expansive landscapes that are simply unforgettable. The 37,000 acres at Paws Up qualify, big-time.   

2. Wildlife in abundant supply

Whether it’s hundreds of wild elk, herds of deer, a grizzly bear chewing on huckleberries or an eagle feasting on a creek-side snack, Paws Up teems with the hustle and bustle of local wildlife. 

 

3. Watery wonderlands

Few rivers are as revered, as canoe-friendly, as scenic and as full of trout as the Blackfoot River, which cuts through mile after mile of Paws Up. The Island Lodge at Salmon Lake and the Lake House at Seeley Lake further expand water recreation possibilities.  

 

4. Trees for all seasons

Coniferous trees dominate much of the landscape, with Douglas firs towering 80 feet skyward and shading alongside Ponderosa pines and western larch, whose needles actually take on a golden hue each fall.  

 

5. Trails that transcend the ordinary

After spending time on trails through nature’s living room, it’s hard not to be inspired in one way or another. Whether striking out on foot or on horseback, communing with the wilderness begins right off of your back deck.   

 

6. Accommodations rising to the spectacular

After the last s’more has come off the campfire, friends and families can return to accommodations that are every bit as distinctive as the best of the national park lodges and quite a bit more luxurious.   

7. A historical perspective

National parks typically have a story to tell. At Paws Up, at first blush it’s about cattle—the rich history of cowboys and ranching is everywhere. But it’s also easy to imagine yourself following in the footsteps or paddle strokes of Meriwether Lewis as he explored this region in 1806.  

 

8. Knowledgeable folks serving your needs

From camping butlers who provide insight into local flora, fauna and the Blackfoot River to a Wilderness Workshop leader demonstrating primitive skills unchanged for hundreds of years, you’ll sense an ongoing reverence for the land.   

9. Long lines of cars. Well, maybe not.

Okay, so Paws Up isn’t totally like a national park. Because here, the only cars you’re likely to encounter are the Lexus luxury SUVs that guests get to use during their stay. This is a place of natural beauty you won’t be sharing with more than about a few hundred other guests. Ever.  

10. Easy access to Montana’s wilderness

Creating your very own national park experience doesn’t take an act of Congress—just a call to The Resort at Paws Up Reservations at 877-580-6343.

The Newest Addition to the Paws Up Collection Is Coming Soon

It’s finally coming: the newest addition to the Paws Up Collection. Hidden among the trees, the green o sits on the densely timbered southern edge of the expansive 37,000-acre Paws Up Ranch.

The adult-centric green o resort features 12 exquisite, perfectly secluded Haus accommodations. During construction, care was taken to position them on the forest floor in a way that would avoid cutting down trees or disturbing the land. In other ways, too, the green o is all about celebrating the scenic beauty and natural flora and fauna of its setting. From the materials used, such as Shou Sugi Ban-treated wood, to the panoramic and soaring glass windows, design elements throughout allow guests to feel at one with nature.

In fact, with modern amenities and unparalleled attention to detail, each Haus is uniquely built to bring the outdoors in. Using the finest fixtures and finishes along with uniquely designed furniture, the green o also surrounds guests in upscale sophistication.

Indagare Magazine said that the green o shows off “Scandinavia-inspired interiors that are cozy and smartly designed, with hot tubs, terraces and all-glass walls, allowing guests to feel ensconced in the woods.”

Travel + Leisure magazine calls the green o one of the best new hotels to book around the world. Yet the resort also offers many of the tried-and-true wonders you’ll find at The Resort at Paws Up, including more outdoor adventures than any other resort in the country.

So, if you’re looking for the ideal sanctuary for a kid-free stay, the green o is yours to discover and it opens this year. To see more, visit the green o.

Get lost in the details.  

At the green o, it’s the little things that matter. We’ll collected some interesting behind-the-scenes facts just for you:

  • No trees where cut down during construction. Each Haus was built to integrate with the natural environment.
  • Taking full advantage of our Western heritage, dining at the green o showcases an open kitchen centered on live-fire cooking.
  • The floor plans are open to allow flow through the home, so you never feel boxed in.
  • The green o restaurant, Social Haus, was built using Shou Sugi Ban-treated wood. Shou Sugi Ban is a traditional Japanese method used to preserve wood by charring it.
  • Executive Chef Brandon Cunningham, with his diverse culinary background, will be serving “small, thoughtful plates curated almost to the person.”
  • Native grasses are used on some Haus rooftops to create a virtual meadow.
  • The Tree Haus structures have seven small posts that hold up each dwelling so the natural forest floor can thrive beneath.
  • No gas-powered vehicles are allowed on the property.
  • Two mountain bikes are available upon request with each Haus.
  • Each Haus comes complete with fireplaces and outdoor hot tubs.

Toast to the Season with Paws Up Sommelier Kyle Riggs

Ask Kyle Riggs what wine you should bring to a wintertime party, and he’ll tell you it’s hard to beat Bordeaux-inspired reds. Whether you like Napa’s fruit-forward Cabernet Sauvignons or the more assertively tannic Cabernets from France, winter and fine red wines belong together. “And I’m in love with some of the Willamette Valley Pinot Noirs. I think that’s a quintessential winter wine choice,” Riggs said.

A few favorites to look for:

CALIFORNIA
2015 Chappellet Pritchard Hill Cabernet Sauvignon, Napa Valley
2013 Kenefick Ranch Founder’s Reserve, Calistoga, Napa Valley
2015 Robert Foley Claret, Napa Valley

OREGON
2015 Antica Terra Botanica Pinot Noir, Willamette Valley
2015 Ponzi Reserve Pinot Noir, Willamette Valley

FRANCE
2008 Cos d’Estournel Grand Cru, Saint-Estèphe, Bordeaux

GERMANY
2016 Dr. Loosen “Blue Slate” Riesling, Mosel

Brooke Williamson Calls Paws Up the Disneyland of Nature

The California coast meets the foothills of Montana in our next WinterFest event on February 15–18, 2019. Come for a romantic Valentine’s Day, then stay for the coolest culinary event on earth. We’ll have you dining on delectable bites through Presidents’ Day. We’re thrilled to welcome an amazing lineup of winemakers and visionary chefs from Santa Barbara and Los Angeles. Experience three and a half days of wilderness adventures; intimate cooking classes and demonstrations; wine, beer and spirits tastings; live entertainment and, of course, gourmet, winter-themed feasts—complete with thoughtful wine pairings—created by our award-winning guest chefs.

Chef Brooke Williamson has been one of our featured WinterFest chefs from the very start of the event, and we are honored to sit down with her to chat about her latest endeavors and why she loves returning to Paws Up.

What ingredients are you excited about right now?

I love the transition from summer to fall. Corn and the tomatoes are still in play, but we also start to see squash and sweet root veggies. Seasons are more of a mindset in California, so the shift into fall is more about seasonal cravings. I love a good braised meat, so that might be the biggest bonus to seasonal changes for me. My staple ingredients are always the same though, such as fish sauce, good olive oil and dried mushrooms to name a few.

What’s the most underrated ingredient?

Good olive oil and good salt can make anything taste good.

Which ingredients from Montana are your favorites to work with?

I love cooking with local ingredients whenever I travel, but I’d have to say that some of the best game meat, watermelons and huckleberries (obviously) that I’ve ever eaten have come from Montana.

How many times have you been to Paws Up?

I lost count after about 20 visits, but I’m hoping my visits to Paws Up never end. It’s my happy place.

Why do you keep coming back?

The people, the nature, the activities, the staff, the food. I could go on and on.

What’s your favorite activity on property?

Snowmobiling. If I could snowmobile to work on a daily basis I’d be happy. But, that’s also a California girl talking.

How would you describe Paws Up to someone who has never been?

It’s kind of like the Disneyland of nature. It’s a place where I’m happy relaxing, doing nothing or taking advantage and experiencing everything. But honestly, nothing beats being on the vast open ranch property with everything you could ever need at your disposal. It’s the only place I really feel like I can truly breathe.

You’ve been involved in WinterFest since the first fest. How has it evolved? How would you like to see it continue to grow?

WinterFest has grown a lot since our first year. It’s doubled in numbers of guests and activities but still has the charm of an intimate foodie event. I love the fact that by the end of the weekend I feel like I’ve really gotten to know everyone.

Do you have any new exciting endeavors you’re working on?

My plate is very full right now with travel and the usual day-to-day restaurant stuff, but I am working on a book and a remodeling of my restaurant Hudson House, which we’re super excited about. Hudson House is about to hit 10 years since we opened the doors!

What’s the most important piece of kitchen wisdom you’ve ever received?

That maintaining calm is the key to making it out alive—in any kitchen circumstance.

5 Best Culinary Events Worth Traveling to This Fall

From a mozzarella-topped Labor Day weekend to an extravaganza with California wine royalty, The Resort at Paws Up in Montana has a fall lineup of unique culinary events to please the palates of every food lover. Guests will have the chance to rub elbows with elite chefs, dine on delectable cuisine and enjoy the beautiful outdoors during a wonderful time of year in Montana.

Fish and Feast with Chefs Bianco and Perry Lang, August 31–September 1: Come along for the ride as Chef Chris Bianco and Chef Adam Perry Lang spend a weekend that combines fly-fishing on the trout-filled Blackfoot River with mouthwatering dinners along its shores and in the rustic, elegant Paws Up dining venues.

Cookbook LiveThe Elements of Pizza, August 31–September 2: Master the art of making Italy’s most celebrated dish. Chef Ken Forkish, a James Beard Award-winning author, will share recipes from his cookbook with interactive demos and delicious samples. Guests will learn the secrets and skills behind his famous Portland pizzeria and bakery.

Montana Master Chefs®: The Wonder Women of Food and Wine, September 27–30: This year, not only are the featured talents of Montana Master Chefs at the very top of their respective games, they’re also all women. Participants include Chef Renee EricksonChef Sarah GruenebergChef Jayne Reichert, Chef Mindy Segal and Chef Julia Sullivan, with Alison Sokol BlosserMerry EdwardsViolet Grgich, Lauren OscilowskiKristin Smith and Sarah Sorenson. *This event is currently sold out.

Cookbook LiveKristen Kish Cooking, October 12–14: Guests are invited to join Top Chef winner Chef Kristen Kish as she shares the skills and creativity featured in her first cookbook. Witness her legendary techniques and learn why acclaimed Momofuku Chef David Chang calls her “one of the most talented chefs around.”

Wine Weekend with Chappellet, November 9–11: Guests will get to know one of the most celebrated family-owned wineries in Napa Valley right alongside Amy and Dominic Chappellet. The weekend includes wine tastings, dining on fine cuisine and breathtaking scenery.

For reservations and further details, visit www.pawsup.com or call 877-588-6783. The Resort at Paws Up is also on FacebookInstagram (@theresortatpawsup) and Twitter (@Paws_Up).

Chef Sunny Jin’s S’mores in a Jar Recipe

If you haven’t heard, s’mores are a very big deal at Paws Up. In fact, renowned Pastry Chef Amanda Rockman from the South Congress Hotel in Austin, Texas, will be joining us as our resident S’moreologist for National S’mores Day (Friday, August 10) as part of her Campfire Chefs appearance (August 10–14, 2018). Executive Chef Sunny Jin is also a big s’mores fan. We sat down with Sunny to find out more about his love for s’mores. As a bonus, he also shared his fantastic recipe, S’mores in a Jar with Cardamom Graham Cracker, Ginger Marshmallow Buttercream and Bittersweet Chocolate Ganache.

 1. What’s your favorite way to make s’mores?

I’m very much a traditionalist when it comes to s’mores. The slow rotisserie of the marshmallow off-center from a bed coals, the chocolate pre-melting on the graham cracker on a hot rock near the fire. It all matters. And, it all comes together for a moment that truly makes you forget everything else during that singular experience

2. What is your first s’mores memory?

The cultural shift from moving to the U.S. from South Korea at a young age opened me to so many firsts. So much was new to me, and my first s’mores was no exception. My new neighbor/friend invited me to a campout at their family farm. His dad oversaw the marshmallow roasting while his mom assembled the chocolate and graham crackers. I can still see my friend’s dad hand me the s’mores. It seems obvious what you are about to get, but you’re never prepared for that first bite as all your expectations are met and exceeded. Cheesy, but true.

3. Do you have any tips on making s’mores?

I can offer techniques till I’m blue in the face, but the only important rule is to have fun! S’mores are one of the most food-relatable definitions of friends and family. Enjoy your company and make your s’mores to your liking. Think of it this way—when was the last time you were in a bad mood making s’mores? Probably never.

4. Why are s’mores such an important dessert at Paws Up?

Paws Up is all about sharing moments with those who matter to us. I feel it genuinely on a peer-to-peer level with other team members and that respect for one another naturally filters to the guests we meet. Sharing s’mores is one of our favorite outlets for gathering our guests from around the globe to join us as we do it our own way in Montana.

5. Why do you think they taste better at Paws Up?

Our S’moreologists take their namesake seriously (well, as serious as you can get when you know you’re about to end up with sticky fingers and a big smile). We firmly believe in teaching alternative techniques along with the traditional methods to allow our S’moreologists in Training (the guests) another outlook to pass to their friends. Even the most burnt (sometimes intentionally) s’mores ever made was probably still enjoyable, or at the very least allowed a family to laugh with one another and share their own critiques.

S’mores in a Jar with Cardamom Graham Cracker, Ginger Marshmallow Buttercream and Bittersweet Chocolate Ganache

Makes 12–14 (4-ounce) jars

Ingredients

For the Graham Cracker:

2 cups graham cracker crumbs

3 tablespoons granulated sugar

1 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

Pinch of sea salt

1/2 cup melted butter

Directions

  1. Preheat oven to 350°F.
  2. Combine graham cracker crumbs, sugar, cardamom, cinnamon and salt in a medium-sized bowl. Add melted butter and stir until evenly combined.
  3. Remove the mixture from the bowl onto parchment paper. Roll to 1/4-inch thickness.
  4. Place on a baking sheet and bake 5 to 7 minutes or until dry and golden brown. Set aside to cool. Break into desired shapes and sizes, depending on jar sizes. 

Ingredients

For the Buttercream:

10 large marshmallows

3 cups powdered sugar

1/2 cup softened butter

2 tablespoons skim milk

2 teaspoons vanilla paste (vanilla extract is a great substitution)

1/2 teaspoon freshly grated ginger

Directions

Melt the marshmallows in a large saucepan over low heat. Whisk in powdered sugar, butter, milk, vanilla and ginger until fully incorporated. Remove from heat; scoop the buttercream into a pastry bag. Set aside at room temperature.

Ingredients

For the Ganache:

1 cup heavy cream

8 ounces bittersweet chocolate, chopped

1 tablespoon unsalted butter, softened

Pinch of sea salt

Directions

In a medium-size saucepan bring the cream to a boil over medium heat. Remove from heat; add chocolate. Let mixture stand for 5 minutes to allow the chocolate to begin to melt. Whisk until emulsified; add butter and sea salt. Continue stirring until the ganache becomes smooth. Scrape the ganache into a bowl and set aside.

To Assemble:

Scoop 1/2 cup of the graham cracker into each 4-ounce mason jar. Top with 1/4 cup ganache. Follow it with a good piping of marshmallow buttercream. Garnish with your favorite sweets, crumbled candy bars or even fruit. Make it your very own and enjoy!