While it doesn’t happen as often as I’d like, I really enjoy camping. Don’t get me wrong, I will take a fancy hotel any day, but there’s something rejuvenating about spending time out in nature. The campfire cooking, the late nights around the fire, and yes, even sleeping in a tent — it’s all part of the experience. However, I’m a firm believer that all camping experiences should include good food and good wine. Who’s with me? After I came across a few gourmet camping recipes, we decided we were due for a night of camping. So we called some friends up, packed our bags and headed out for a night under the stars.
My husband has fond memories of backpacking trips (and even went backpacking for his bachelor party), but my idea of the perfect camping trip isn’t exactly roughing it. My ideal camping trip involves driving close to our destination, a lot of snacks, gourmet food and plenty of drinks. No freeze-dried food, thank you very much.
Since I recently got a couple new cookbooks that inspired me to cook over an open flame, I was pumped when we were able to coordinate a last minute camping trip with some friends. Though it wasn’t our usual camping trip in the woods, it was still fun. And since the site was only an hour away, it was a great introduction to camping with a baby. The food was delicious, the wine was awesome and the coyotes stayed far away. All in all, it was a huge success!
There’s nothing like cooking over an open flame.
Today I’m sharing two camping recipes that helped encourage us to head outdoors. Maybe these will inspire you to go camping this summer, too!
Gourmet Camping Recipes To Make This Summer
Photograph copyright © 2018 by Christina Holmes
DUTCH OVEN ROSEMARY SEA SALT CORNBREAD
Not too long ago, I went to a cookbook dinner party centered around Emma Frisch’s Feast by Firelight cookbook. When I saw this recipe, I was immediately jonesing for a camping trip — pretty much just to make this. Yes, I can cook this at home any time, but it’s way more fun over a campfire. If you’ve never made cornbread in a cast iron skillet or dutch oven, then you will fall in love with it after making this. Especially if enjoying it in the great outdoors. Don’t say I didn’t warn you!
INGREDIENTS
1 ¼ cup coarse cornmeal
1 cup all-purpose flour (or flour of choice)
2 TB minced fresh rosemary
1 TB baking powder
1 tspn fine salt
1 can (14.75 oz) creamed-style corn
½ cup melted unsalted butter, plus 1 TB
2 eggs
½ tspn coarse sea salt
PREP
In a ziplock bag, combine the cornmeal, flour, rosemary, baking powder and fine salt. Store in a cool, dark place for up to 2 days.
In a large airtight container, combine corn, ½ cup melted butter and eggs. Seal and shake vigorously until incorporated about 30 seconds, then chill for up to 24 hours.
DIRECTIONS
Fire up the grill or campfire to medium-high heat and position grate 6 inches above the coals.
In a large bowl, combine wet ingredients with dry and stir together until a batter forms.
Place a 10-inch Dutch oven on the grill and melt remaining 1 TB butter and tilt to coat bottom and sides. Once the butter begins to foam but not brown, pour in the batter and sprinkle with sea salt. Cover the Dutch oven and use tongs to transfer an even layer of hot coals onto the lid, so it’s barely visible. This will create an oven effect. Add more coals as they turn to ash to keep temperature consistent.
Cook until the cornbread is toasted brown around the edges and golden brown on the surface, 20-25 minutes. Remove coals from lid carefully and blow ash away. If cornbread needs more time, replace the lid and coals and cook for 5 minutes more.
When ready, cut into wedges and serve directly from Dutch oven with butter and/or honey. Emma serves this with hard cider butter made with apples, hard cider, maple syrup and pumpkin spice, which I’m sure would be amazing, too. Delish!
*Reprinted with permission from Feast by Firelight, text and illustrations copyright © 2018 by Emma Frisch. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Mixed Berry Cobbler
MIXED BERRY COBBLER
I adapted this recipe from Nathan Turner’s I Love You California cookbook, a new book that celebrates how to eat, drink and entertain the California way. This book makes me want to road trip up the coast. While this is the first recipe I’ve made from the book, I didn’t follow his recipe exactly. Judging by the taste of this, though, I’d say the book is a winner and I can’t wait to try more of Nathan’s recipes. The best part about cobbler is that you can use virtually any fruit, so feel free to use what you have on hand.
INGREDIENTS
2 cups raspberries
1 cup blackberries
1 cup blueberries
¾ cup plus 2 TB sugar
Zest and juice of 1 lemon
½ cup flour
½ cup almond flour
2 tspn baking powder
½ tspn salt
1 cup whole milk
½ cup unsalted butter, melted
1 tspn vanilla extract
PREP
In an airtight container, whisk together flours, baking powder, salt and ¾ cup sugar.
In a separate container, combine milk and vanilla. Refrigerate until using.
DIRECTIONS
Preheat cast iron skillet over flame for 5-10 minutes before assembling.
In a large bowl, combine berries with 2 TB sugar, lemon zest and juice and lightly mash to release juices.
In a separate large bowl, pour in flour mixture. Add milk mixture and melted butter and mix well.
Carefully pour batter into skillet and top with berries in the center. Bake for 1 hour or until top is golden brown and a toothpick comes out clean. Let cool for 5 minutes before serving.
If you’re making this at home, bake in a 400 degree oven for 1 hour then serve with ice cream.
Camping wine done right.
Even if there’s no tent or campfire involved, you should still try to make one of these recipes this summer. And let me know if you do! Cheers.
