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WINTER CAMPING
CAMPING & RV RECIPE OF THE WEEK
Limoncello Salmon
Limoncello is a sweet liqueur usually served ice cold. It’s available at the liquor store and can also be homemade.
3-to 4-pound salmon fillet
Salt, pepper, dried thyme
1/2 stick butter (no substitutes)
1 fresh lemon
2 medium onions, sliced thin
1 cup limoncello, divided
Lay out of large sheet of heavy duty foil and butter the place where you’ll lay the salmon fillet.
Pat salmon dry and spread with softened butter. Sprinkle lihtly with salt ,pepper and thyme. Cover with thin-sliced lemon and onions. Drizzle evenly with ½ cup limoncello.
Fold foil around salmon to form a leakproof seal and place over well-started coals. Cook 5 minutes, turn, cook 5 minutes more and test for doneness (at least 145 F.) with an instant reading thermometer. Exact cook time depends on fire management and the wind. One rule of thumb for salmon is 10 minutes per inch of thickness.
Carefully unwrap salmon (beware of hot steam) and test for taste. Drizzle with more limoncello to taste. (You may not need more.)
Homemade Limoncello
Even organic lemons may be waxed, so I recommend a quick dip in boiling water before peeling.
10 organic lemons
750 ml bottle of unflavored 100 proof spirits such as vodka or grain alcohol.
2 cups sugar
2 cups water
Peel only the thin yellow rind of the lemons. Cut it up and place in a quart jar with the spirits Lid tightly and keep in a cool, dark place for one to 4 weeks. (Longer is stronger). Strain through a coffee filter. Discard solids.
Boil sugar and water to make a syrup. Cool completely and add to the infused alcohol. Keep limoncello in the refrigerator or freezer and serve cold by the shot.
Cook’s note: If you prefer a sweeter drink with less alcohol, add another cup or two of sugar syrup. While sweetness and salmon go well together, don't over-do it here.
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CAMP BREAKFAST OF THE WEEK
Need a quick breakfast before getting an early start? These hearty squares will jump start the day. Always have a good supply on hand in the fridge or freezer.
Fruit and Nut Squares
6-ounce jar maraschino cherries
3 eggs
½ cup sugar
2 cups flour
2 teaspoons baking powder
8-ounce package diced pitted dates
1 cup coarsely chopped walnuts
Grease a sheet pan (about 16 X 11 X 1). Set the oven to 350 F.
Drain and chop cherries, saving the juice. Beat eggs with the sugar, flour and baking powder. Fold in nuts, dates and cherries with enough of the juice to make a batter, (Add water if needed.)
Spread batter in the pan and bake 20-30 minutes or until springy to the touch. Cut in squares and wrap individually in waxed paper for easy serving on the go.
LIFESAVER SAUCE OF THE WEEK
When you need to put a ruffle on a plainjane meal or add flavor to a so-so dish, reach for a lifesaver sauce.
Red, White 'n Bleu Sauce
1 can low sodium condensed cream of tomato soup
1/8 teaspoon ground cloves
4-ounces crumbled bleu cheese
About 1/3 to 1/2 cup milk or light cream
Heat soup gently with cloves. Stir in crumbled cheese to heat through, adding milk or cream to thin to taste. Do not boil. Spoon hot over poached fish, grilled burgers, plain rice or cooked vegetables such as green beans or carrots..
VEGETARIAN DISH OF THE WEEK
Pearls and Pigeon Peas
Also known a gandules, pigeon peas have 21 grams of protein per 100 grams. They are a popular food source in the Caribbean and in other parts of the world. Known by many other names, they show up in ethnic dishes including curries, soups and stews. They may be white green or brown and are sold fresh, dried and canned.
12-ounce bag of pearl onions, thawed
1 cup water
6-ounce can tomato paste
1/4 stick butter
1 teaspoon each vinegar and dried, crumbled thyme
2 cans pigeon peas (Gandules) drained and rinsed
1/4 cup maple syrup or “lite” molasses
Salt, pepper
Cook onions in water until crisp tender. Do not drain. Stir tomato paste into the hot onions to form a sauce, adding water if needed. Add the butter until it melts. Fold in vinegar, thyme, beans and syrup. Season to taste. Heat gently and serve over tice, split biscuits, rice, campfire baked sweet potatoes or torn bits of naan or tortillas.
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PANTRY RECIPE OF THE WEEK
Creamed Peas on Toast
Gourmet, it isn’t but this desperation meal can be put together from your emergency pantry in minutes, then heated quickly on any heat source.
1 can condensed low sodium cream of mushroom soup
½ soup can milk or water
1 can deviled ham
1 can sweet peas, drained
In a small pan stir soup, milk and deviled ham. Stir until smooth. Fold in peas. Heat and serve over toast, biscuits, crisp Chinese noodles or broken crackers.
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BLACK POT RECIPE OF THE WEEK
Aromatic with flavors favored in Middle Eastern desert cultures, this stew simmers on the campfire, sending seductive smells into the air.
MOROCCAN LAMB STEW
2 tablespoons olive oil
1 pound lean, boneless lamb for stew, cut in small bites
Salt and pepper
1 cup pitted, dried plums, cut up
1 cup dried apricots, cut up
Large onion, diced
1 cup water
1 chicken or beef flavor bouillon cube
1 small orange
½ teaspoon each cinnamon and ginger
1/8 teaspoon ground cloves
2 or 3 cans garbanzo beans (chickpeas)
4-ounce package sliced almonds
Heat the oil over a hot fire. Lightly salt and pepper the meat. Brown meat in hot oil. Add the fruit, onion, water and bouillon and bring to a boil. Stir, then move the pot to a more moderate place over the fire for long-slow simmering.
Cut the un-peeled orange into tiny bits. Discard seeds and stir orange into the pot with the spices. Simmer ad lib, stirring occasionally and adding water to keep it from boiling dry. When lamb is tender, stir in the drained, rinsed garbanzo beans and simmer until serving time, adding water or broth as needed. .
Serve as is or spoon over hot rice, couscous or quinoa. Garnish with sliced almonds.
TRAVEL EMERGENCIES HAPPEN
How much food will you need for a week in the woods for two adults and two kids? A month in a remote, fly-in fish camp? A two-week power outage in your forest cabin? See Survival Food Handbook for lists, tips on buying and stowing, and recipes that need no fresh ingredients. Be prepared for unexpected delays, a sudden evacuation, refrigerator failure, supply chain interruptions. http://amzn.to/1WdYqbe
Campers have limited storage space for emergency food. Survival Food Handbook is just for van campers, truckers, RV travelers and boaters. Make the most of every ounce, inch and dollar. Have a stash of staples you will use and replenish. Keep a few emergency meals on hand in case there is a sudden evacuation, fridge failure, shelter-in-place order or other unplanned speed bump on your journey. http://amzn.to/1WdYqbe
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