The Potash Twins share savory s'mores recipes
The Potash Twins may be known for their music, but now they're turning up the heat in the kitchen.
Adeev and Ezra Potash have performed with big name artists like John Legend, Diplo, Chance The Rapper, RuPaul and more. And their passion goes beyond music: Both have hosted shows on Bravo TV and the Travel Channel, as well as the Food Network, where they currently host "Takeout Twins," a series that follows them around the world as they try new global cuisines.
The twins recently dropped by "GMA3" to share their twists on a campfire favorite -- s'mores, but savory.
Check out a few of their creations below and try them at home for yourself.
Prosciutto and Melon S'mores
Ingredients:
1 cantaloupe
10 fresh basil leaves
8-ounce package of mozzarella balls
6-ounce package of thinly sliced prosciutto
Balsamic glaze, drizzled
1 package crackers of your choice
Directions:
Heat a grill to medium low heat (disregard if using campfire). Begin by cutting the cantaloupe in half and discarding the seeds and rind. Cut into quarters and thinly slice the cantaloupe into squares. Rinse and dry the fresh basil leaves and reserve for assembly. Place the melon, basil and prosciutto onto a cracker and drizzle with the balsamic glaze. Add the mozzarella balls to a long skewer and roast over an open flame. Toast, turning occasionally about 1 to 2 minutes. Place the mozzarella ball on the prepared cracker and squish the cheese down with a second cracker to remove it from the skewer. Eat while warm and enjoy!
Brie & Fig S'mores
Ingredients:
7-ounce wheel of brie
5 figs, sliced
1 cup of arugula
1 package crackers of your choice
Directions:
Heat a grill to medium low heat (disregard if using a campfire). Place the fresh figs onto a cutting board, remove stems and cut into slices. Remove the brie from its package and slice into one inch squares. Place the sliced figs and arugula onto a cracker. Add the brie squares to a long skewer and roast over an open flame. Toast, turning occasionally about one to two minutes. Place the brie on the prepared cracker and with a second cracker, pull it from the skewer. Eat while warm and enjoy!
The Campfire Charcuterie S'more
Ingredients:
3 tablespoons whole grain mustard
8 ounces white cheddar cheese, sliced
10 cornichons (or substitute with your favorite pickle
8 ounces dried salami
1 package crackers of your choice
Directions:
Heat a grill to medium low heat (disregard if using campfire). Remove the cheddar cheese from its package and cut into thinly sliced 1 inch squares. Use a long, thin knife, slice the dried salami into rounds. Place the cornichons on the cutting board and cut lengthwise. Spread the whole grain mustard onto one cracker, and layer the cheddar cheese, cornichons on top. Add the sliced salami to a long skewer and roast over an open flame. Toast, turning occasionally about 1 to 2 minutes Place the salami on the prepared cracker and with a second cracker, remove from the skewer. Eat while warm and enjoy!
