a few more camp moments & recipes.

18 September 2011

We have been so lucky this summer to spend so many weekends with friends & family in such a beautiful place. Here are a few more highlights from the last few weeks in Weld. Sadly, it is time to close-her-up for the season (believe me, it already freezing there at night!).

Camp mornings are the best. It is as though there is no time when you are there. You could wake up at 5 o'clock or 10 o'clock--you just sleep until you are done sleeping. Plus, camp mornings are super cozy--drink coffee, chat, eat a breakfast that you never get to eat at home...it's the best.

Apple Breakfast Cake

makes 1 10"cake

This is the first cake I have made in years without my Kitchenaid--man I am spoiled! If you do not have a cast iron pan, you can just use an 10" cake pan.

1 cup spelt flour (or all purpose)

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp baking powder

1/4 tsp baking soda

pinch of sea salt

pinch of nutmeg

1. whisk in a bowl

4 TBL butter, at room temperature

3/4 cups brown sugar

1 free range egg

1/2 cup soy milk

1/2 tsp rice vinegar (or cider vinegar)

1 apple, thinly sliced

1. beat wet ingredients together (minus apple). Slowly add in the dry ingredients. 
2. preheat the oven to 375 degrees. Grease & flour an 8" cast iron pan. 
3. pour in the batter, fan apples on top and bake for 30-35 minutes (until golden brown). 
4. let cool slightly. 

Bean Hole Beans are a Maine tradition...so I am told. Yes, you literally cook the beans in the ground. But man, are they good. This is totally all Jediah! He makes these beans with Maine maple syrup, dijion mustard & a bit of Maine apple cider...he killed it this summer.

So, so, so good. Probably the healthiest camp food we have eaten. Jenika was kind enough to share her lovely & easy recipe...

Edamame Salad

serves 4
curiosity of Jenika Scott

1 one pound bag of frozen edamame in the shells; (cooked according to directions)
2-3 cups sweet corn
1 cup cherry tomatoes, halved
1/2 cup red onion, chopped
1/2 red bell pepper, diced
handful of Italian parsley, chopped
2 TBL basil or oregano, chopped
salt and pepper to taste

1. mix together in a bowl & enjoy!

happy eatings & cheers!