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Camp Abnaki 2008
Recipes
courtesy of Ruth Holloran
Carmel Apple Crisp Serves: 8
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Filling |
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Topping |
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4-5 |
large granny
smith apples; peeled, cored and sliced |
1 |
cups brown sugar |
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2 |
Tbs. lemon juice
(1 lemon) |
1 |
cups flour |
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1/3 |
cup sugar |
1/2 |
cup instant
oatmeal |
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3T |
cup flour |
1/4 |
cup chopped
walnuts |
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1 |
tsp. ground
cinnamon |
1/2 |
cup butter (1
stick); melted |
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1/2 |
tsp. ground
nutmeg |
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a |
pinch ground
cloves |
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1/2 |
tsp. salt |
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1/2 |
(12 oz.) jar
caramel sauce |
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In a buttered pan add apples and lemon
juice; stir to coat apples. In a separate dish combine sugar, flour,
cinnamon, nutmeg, cloves and salt; stir to mix. Pour dry ingredients
over apples and stir until apples are well coated. Spread out apples
and pour caramel sauce over the top.
In a medium bowl
combine brown sugar, flour, oatmeal, and walnuts; stir to mix. Using
a fork mix in melted butter to form coarse crumbs. Spread topping
evenly over apples.
Place dish on a
trivet in a 12” Dutch oven and bake using 10-12 briquettes bottom
and 16-18 briquettes top for 60 minutes (350 degree oven).
modified from
recipe found at:
http://papadutch.home.comcast.net/~papadutch/dutch-oven-recipe-carmelapplecrisp.htm
Google “Byron's Dutch Oven Recipes” |
Rosemary Garlic
Rolls
Yield: 13 rolls
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2 |
cups whole wheat
flour |
2-3 |
cups white bread
flour |
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2 |
Tbs. fresh
rosemary; finely chopped |
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cornmeal |
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2
1 |
cloves garlic,
minced
Tbs. active dry
yeast |
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2 |
tsp. salt |
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1 2/3 |
cups warm water;
120° F. |
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2 |
Tbs honey |
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2 |
Tbs. olive oil |
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In a mixing bowl
add whole wheat flour, rosemary, yeast and garlic. Stir to mix. Add
warm water, honey, and olive oil; mix well. Stir in white bread
flour 1 cup at a time until a soft dough is formed.
Turn dough onto a
floured surface and knead for 5-7 minutes, adding flour as
necessary, until dough is smooth and elastic. Set dough in a lightly
oiled (with oil, butter or PAM) bowl then turn dough over so the top
has a light coating of oil. Cover bowl with plastic wrap or a towel
and set in a warm place free from drafts to rise until doubled,
about 1 hour.
Lightly grease the
edges of a 12" Dutch oven, then dust bottom of Dutch oven with
cornmeal.
Place raised dough
on a lightly floured board and punch down. Cut dough into 13 pieces.
Form pieces into balls and place them in prepared (cool) Dutch oven,
8 around the outside edge, 4 in an inner circle, and 1 in the
center. Place lid on Dutch oven and let raise for 30 minutes.
Bake using 10-12
briquettes bottom and 18-20 briquettes top for 20-25 minutes until
rolls are golden brown. To ensure even browning make sure to rotate
the oven and lid in opposite directions every 5-10 minutes. |
Materials:
Cold Dutch oven
Big bowl
4 c measure
Wooden spoon
Cutting board
Knife
Plastic wrap
Butter/oil
Fire: bed of embers
Shovel
spatula
Adapted
from: Sweet Rosemary Rolls, Bryon’s Dutch Oven Cooking:
http://papadutch.home.comcast.net/~papadutch/dutch-oven-recipe-rosemaryrolls.htm
Bean Hole Beans
Yield: Serves 6 to 8. (!)
2 lbs of yellow eye beans
Mix:
1 teaspoon dry mustard or prepared mustard
1/2 cup molasses
1/2-1 teaspoon salt
1/2 cup water
1 large onion, cut in half
1 lb salt pork (sliced)
boiling water, enough to cover
1. Soak 2 pounds of yellow-eye beans overnight.
2. Parboil beans until the skin peels away by blowing on a few beans in a
spoon.
3. Add the mix to the beans and stir slightly.
4. Slice 1 pound salt pork into sections.
5. Cut each section partly through in a criss-cross pattern and place
pieces on top of the beans.
6. Note: Make sure the beans are completely covered with hot water before
putting in ground.
7. Cover the beans and set to one side.
8. The beans need to go into the ground hot.
9. The bean hole should be dug into the ground and be half again as large
as your Dutch oven or any other tightly lidded pot, and at least 2’ deep.
10. Using seasoned hard wood, accumulate live coals until hole is 3/4
full.
11. Shovel out the coals leaving about 3 inches of live coals in the
bottom of the hole.
12. Set the bean pot in the hole on top of the 3 inch bed of coals.
13. Shovel the rest of the coals around and on top of the pot.
14. Cover with dirt and check for escaping steam and making sure none is
leaking out. If steam is leaking out, cover area with more dirt.
15. Leave in the ground for 8 hours or overnight.
http://www.kitchenlink.com/mf/17/857
Charley Bread
10” Camp Dutch Oven
1 c cornmeal
1 c flour
1 T Baking powder
2 T sugar
1 t salt
½ c oil
1 (8-oz) can creamed corn
2 eggs
1 c sour cream
Combine all ingredients and mix well.
Pour into a well-greased 10 inch DO. Bake with 6 coals under and 15 on
top for about 20 minutes. Serve with honey butter.
From Camp Dutch Oven Cooking 101; from
Backyard to Backwoods
Lodge Press (this is the booklet that comes free with a purchases of a
Lodge Dutch Oven.)
Chicken in a Pot
Adapted from The Magic of Fire by William Rubel
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Materials:
large bean pot or small Dutch Oven
cutting board
knife
“steady mature fire with gentle to moderate
flames” |
Ingredients:
3# boneless chicken, white or dark, cut bite-size
6 med potatoes, quartered
2 onions, quartered
8 garlic cloves, crushed
3-4 fresh tomatoes
2 bay leaves
Fresh thyme sprigs
1 ½ t salt
Freshly ground pepper
Water
White wine
In a ceramic pot;
Layer the bottom with half the potatoes, onions, garlic, tomatoes
Add the herbs
Add the chicken
Repeat vegetable layers on top of the chicken
Sprinkle with salt, fresh pepper
Add water and wine together, to cover
Cover with lid
Place the pot 8-10 inches from the fire. Pile embers at the base of the
pot if you think it needs more heat. Simmer 1 ½ hours. Rotate ¼ turn
roughly every 15 minutes.
Jay Peak 2007
Recipes Contributed by Bradley Carleton
Open
Fire Barbecue Salmon
2
salmon fillets, deboned and deribbed
1 lrg bottle of barbecue sauce
Cut fillets into 8 oz strips
On tin foil, lather strips in BBQ sauce
Place strips in tin foil (or large burdock leaves soaked in water)
Roll up tin foil (or large burdock leaves soaked in water)
Place on red coals
Bake for 8-10 minutes
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Pheasant w/ Mushrooms and Capers in Cream Sherry Sauce
2
pheasant breasts, halved
Vegetable bouillon
2 cups fresh mushrooms – fancier the better, wild is best
3 tbsp capers
1 cup sherry
2 cups light cream
1 stick butter
½ cup flour
Prepare 1 cup bouillon in large sauce pan
Add ½ stick butter
Add mushrooms
Cook until chewy and set aside
Dredge pheasant breasts in light flour
In separate pan, sauté pheasant breasts with butter, salt and pepper
Remove breasts from pan and deglaze pan with ½ cup sherry
Add roux to other pan
In first pan, stir in two cups of light cream over medium low heat
Add
remaining ½ stick butter
Melt butter and GENTLY boil cream
Add remaining ½ cup sherry
Add capers
Add breasts and bake for 10 minutes at 350 degrees
Serve over bed of fresh greens
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Poached Salmon w/ Leeks
2
salmon fillets
1
stick unsalted butter
1
bottle chardonnay
2
sprigs rosemary
8
sprigs thyme
2
lrg domestic leeks or 20 wild leeks
1
lemon, sliced thin
In large pan place 2 cups water
1
cup chardonnay
Cut butter into ½ tbsp pads
Place leeks on butter pads
Poach leeks until tender (6-8 minutes)
Add salmon fillets, placing skin down
Rub rosemary and thyme on fillet meat
Place lemon slices on meat
Cover
Poach for 6-8 minutes or until flesh is not longer opaque in center
Place on bed of rice w/ lemon slices as garnish
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Teriyaki Bear
1
lb. bear roast
2
cups teriyaki sauce (Yoshida’s Gourmet Sauce is best)
Marinate bear roast in teriyaki for 3 days
Roast S-L-O-W-L-Y at 250 degrees for 4 hours
Do Not Add spice or herbs.
Salt and Pepper as desired
Optional sauce:
Cranberry craisin walnut chutney
2
cups cranberry juice
2
sliced green peppers
½
cup craisins (dried cranberries)
½
cup walnuts
1
cup currant jelly
1
tbsp cider vinegar
Roast chopped walnuts
In saucepan, add cranberry juice
Saute` w/ craisins until plump
Add 1 tbsp cider vinegar
Add walnuts
Reduce
Add currant jelly
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Venison Loin Cubes w/ Jalapenos and Bacon
Venison Loin
1
lb bacon
4
jalapenos
Blue cheese
Cut loin into medallions about 3/4 – 1” thick, then cube
Slice jalapenos in ¼” thick
Place 1 tsp. blue cheese on top of venison
Wrap with 1 slice of bacon
Place toothpick through center
Place on grill or broiler on high heat for 1 minute
Turn over and repeat
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Venison Tenderloin w/ Plum Pepper Sauce
32 oz. venison loin or tenderloin (serves 4)
2
cups beef stock - substitute 2 bouillon cubes if necessary
8
oz. damson plum preserves
1/2 cup claret - substitute 1 cup cabernet sauvignon reduced to 1/2 cup
Cracked peppercorns - substitute coarse ground pepper
Avocado, peanut, sunflower oil or any oil w/ smoke point of 450 degrees
plus 8
tbsp unsalted butter
Salt
Reduce stock to half over medium high heat
Add plum preserves
Reduce heat to medium and cook for 4 minutes
Add 2 tbsp cracked peppercorns - substitute 1 tbsp. coarse ground pepper
Cook for 4-6 minutes, stirring occasionally
Remove from heat and set aside
Slice tenderloin cross grain 1/2" thick
Salt & pepper both sides
In large skillet coat bottom with oil and increase heat to high
Add 4 tbsp butter in 4 slices
When butter is melted quickly transfer 16 oz. (1/2 of total) venison
Sear venison over high heat
When edges are slightly brown (roughly 1 minute), flip over and sear
opposite side
Meat should be kept rare (red in center - pink or brown will taste like
liver)
Remove and set aside
Deglaze pan with claret or reduced cabernet
Drain pan drippings into sauce
Add more oil and remaining butter (4 slices)
Return pan to high heat
Repeat searing and deglazing, adding deglaze' to sauce
Reheat sauce on low, stirring in drippings
Ladle sauce over medallions and serve immediately
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