Blueberry Scones

     What could be better on a dewy summer's morning than lifting the lid on your dutch oven to these shimmering, blueberry scones?  This recipe from the King Arthur site makes light and lemony scones that are just busting with blueberries.  It's simple in that you don't have to roll or knead the dough, just drop it into your well oiled oven with an ice cream scoop or large spoon.  If you substitute plain yogurt like I did for the vanilla flavor, add an extra tablespoon of sugar.  Also, I did not have any almond extract in the cupboard but they were equally delicious without it.  After I plopped them in the oven I brushed them with cream and sprinkled them with sugar.  In my 10 inch camp oven they baked for exactly 20 minutes with 10 coals in a circle around the bottom and with the lid completely covered with coals.  Like biscuits they need that initial blast of heat to help them rise.  The recipe makes 12 scones but 8 larger ones fit perfectly in my 10 inch oven.  You're bound to have a great day if you pour yourself a cup of coffee, curl up with the paper and indulge yourself in a basketful of these warm and tender scones. 

Blueberry Scones
2 cups all purpose flour
1/2 teaspoon salt
1/4 cup granulated sugar
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
1 cup fresh blueberries
2 large eggs, beaten
1/4 cup vanilla yogurt
1 teaspoon vanilla extract
1 tablespoon grated lemon zest
1/2 teaspoon almond extract
2 tablespoons coarse sugar, for sprinkling on top

     Lightly oil or spray a 10 or 12 inch dutch oven.
     Whisk the dry ingredients in a bowl.  Add the butter and work it into the dry ingredients till the mixture is unevenly crumbly; use your fingers, a pastry blender, or an electric mixer.  Gently mix the blueberries with the dry ingredients.
     Whisk together the eggs, yogurt, vanilla extract, lemon zest and almond extract.  Add to the dry ingredients and stir very gently, just until combined.  The dough will be quite moist.
     Use a scoop or large spoon to drop the dough into the prepared oven.  Brush each ball of dough with a bit of milk or cream and sprinkle with sugar.
     Bake at 375 degrees for 20-24 minutes or until cake tester inserted into a scone comes out dry.  Remove from oven and serve warm.  Makes 8-12 scones.

Drop scoops of wet batter into well oiled oven

Golden and fluffy in 20 minutes

What a great way to start the day

"Big Easy" Gumbo

     My apologies to those of you who are used to eating real Southern gumbos.  This quick and easy version from The New Woman's Day Cookbook; Simple Recipes for Every Occasion is a far cry from the more authentic roux based gumbos but it is something you can easily throw together at home or at your campsite.  Leave out the kielbasa if you are a vegetarian or even add a handful of peeled, raw shrimp along with the vegetables.  Do not drain the stewed tomatoes, you need that extra liquid to finish off the rice.  I made this in my 10 inch oven, sauteing the green pepper and onion over a full compliment of coals with 18-20 on the lid.  After 10 minutes, when you add the vegetables and sausage, move the bottom coals to the outside bottom edge of the oven so you won't scorch the rice.  This good, filling one dish meal will certainly satisfy your daily requirement of vegetables and keep you warm around the campfire.

"Big Easy" Gumbo
1-2 Tblsp olive oil
2 green peppers, chopped
1 cup chopped onion
1 cup long grain white rice
1 tsp dried thyme
1 1/2 cups water
salt to taste
10-oz. box frozen chopped kale, thawed and squeezed dry
2 1/2 cups frozen cut okra, thawed
14-oz can stewed tomatoes, broken up
12 oz kielbasa sausage, thinly sliced

     Lightly oil or spray a 10 or 12 inch dutch oven.
     Saute green pepper and onion in olive oil over a full spread of coals for 5 minutes or until onions are soft.
     Add rice, stir to coat.  Add water, salt and thyme.  Cover and simmer in hot oven with coals on lid for 10 minutes.
     Stir in kale, okra, tomatoes and kielbasa.  Cover and cook for 10-15 minutes longer or until rice is tender.

Saute green pepper and onion

Stir rice to cover with oil then add water and spices

After 10 minutes add sausage and vegetables, cook until rice is tender

Loaded with vegetables and brimming with smokey flavor

Popovers

     Ah, the best laid plans of mice and men.  My Dad needed some cheering up today so I thought I would surprise him with a basket of freshly baked popovers.  Since I have had such good luck with my previous attempts at making Yorkshire pudding in my dutch oven I thought, why not give it a try?  There was nothing in the forecast indicating rainy weather but as I was lighting the coals it started to sprinkle.   My stubborn determination kept me from throwing in the towel.  Before the skies opened up I dumped as many coals as I could under the bottom and on the top of my 12 inch deep oven then ran inside to retrieve the batter and custard cups.  At that point it was pouring.  I threw everything in the oven as best I could and prayed I wouldn't get struck by lightning.  I jury rigged the umbrella to cover the oven but after the wind picked up, ended up holding it there for the rest of the cooking time.  The problem was, I couldn't correctly regulate the oven temperature and the rain had caused the coals to cool too quickly.  After 40 minutes I decided enough was enough.  All was not lost, the popovers did initially pop but soon fizzled and were more like soggy hockey pucks with a slight layer of risen crust.  I tossed them out for the birds and watched as the grackles struggled to take flight with chunks of them in their beaks.
     I knew I could figure a better way to do this, once the skies cleared I relit the coals and went back for round two.  This time I preheated the oven for 10 minutes with as many coals as I could pile on the lid and 20 in a full spread underneath.  I turned my Camp Chef trivet over and placed it in the bottom of the oven.  On top of that I put 6 well buttered Pyrex custard cups, filled them with batter and immediately placed the lid back on the oven. I left them undisturbed and when I checked them after 35 minutes was thrilled to find the popovers browned and puffy.  I was amazed by how crispy they were and they did not fall after taking them off of the heat.  The reason my first batch was such a flop is because the coals were not hot enough due to the rain and I didn't allow enough time to preheat the oven.   You really can't go wrong if you follow these steps and remember the golden rule of popover making, a blazing hot oven and no peeking.  I found this recipe online at Allrecipes.

Popovers
2 eggs
1 cup all-purpose flour
1 cup milk
1/2 tsp salt

     Lightly oil or spray a 12 inch deep dutch oven.  Place trivet in bottom of oven, you might have to turn it over so the popovers will not touch the lid.
     Grease six 6 oz. custard cups. 
     Preheat oven with as many coals as will fit on the lid and underneath for 10 minutes.
     In medium bowl beat eggs slightly.  Whisk in flour, milk and salt until just smooth, be careful not to over beat.
     Fill custard cups half full.
     Bake for 30-35 minutes in hot oven, 400-450 degrees.  Do not lift lid!  Immediately remove from cups and serve piping hot.  Makes 6 popovers.

Rain on my popover parade

Oven not hot enough for first batch to rise

Flat as a pancake

Pile on the coals and get the oven as hot as you possibly can

Butter custard cups well and place on trivet

Fill halfway with batter

After 30 minutes, hollow, puffed and golden

Hot, crispy popovers dripping with butter, so easy and very delicious



Gingersnap Stew

     Copy this recipe, print it out and have it laminated.  Once you try this delicious, tangy stew I know you will be making it often.  It's another one of those lickity split recipes.  Throw everything in the pot, let your dutch oven work it's magic and in under 45 minutes you'll have a thick, rich stew that tastes like it's been simmering over the campfire all day.  You can make it with turkey kielbasa or if you're a vegetarian, leave out the sausage and add more beans.  I think the next time I make it I'll add little creamer potatoes in place of the beans.  This could easily be doubled.  I made it in my 10 inch oven over a full spread of coals with 20-22 on the lid.  Once you add the gingersnaps, remove the lid and let the stew simmer until the gravy has reduced and thickened.  We can thank Suzann Goddyn of Portland Oregan for this prize winning recipe, she entered it in a contest sponsored by Better Homes and Gardens.  I found it in their Annual Recipes 2001 but you can also find it here online.

Gingersnap Stew
3 carrots, cut into 3/4 inch pieces
3 medium stalks celery, cut into 1/2 inch pieces
1/4 cup chopped onion
1 Tblsp olive oil
8-12 ounces cooked smoked sausage, halved lengthwise and cut into 1 inch pieces
1 1/2 cups water
1/2 of a 15-ounce can kidney beans, rinsed and drained
1 Tblsp chili powder
1 Tblsp Worcestershire sauce
1 14 1/2 ounce can stewed tomatoes
8 gingersnaps, crushed

     Lightly oil or spray a 10 or 12 inch dutch oven.
     Cook carrots, celery, onion and smoked sausage over a full compliment of coals for 5-10 minutes or until onions are soft and translucent.
     Add water, tomatoes with juice, Worcestershire sauce, and chili powder.  Stir.  Cover and simmer for 20 minutes. 
     Remove lid.  Add crushed gingersnaps, stir well, and let stew simmer uncovered for 10-15 minutes or until sauce is reduced and thickened.  Serves 4.

Saute vegetables and sausage over high heat for 5-10 minutes

Add tomatoes, beans, water and spices; cover and simmer for 20-25 minutes

Stir in crushed gingersnaps and cook uncovered until sauce has thickened

You must have cornbread or biscuits to soak up this fantastic gravy

New England Spider Cake

      I like to think about how recipes got their start.  In this instance I wonder what inspired a cook hundreds of years ago to lean over the fireplace and pour heavy cream over her corn bread to create this incredibly light and layered cake.  Then again, this technique may have evolved from the practice of pouring milk over Indian puddings. 
     A spider is another term for a cast iron skillet.  Historically, spiders were raised on legs to be cooked over the hearth, flat bottomed stove topped versions came later.  Recipes for Spider Cake were first published in the late 1800's, requiring both a pre-heated skillet and sour milk.  I found this version in The Best American Recipes 2005-2006, it was originally printed in an article in the New York Times Magazine by Jonathan Reynolds.  What makes this cake so unique is the sweet layer of custard formed by the cup of heavy cream poured onto the batter right before baking. 
     I first made this cake in my 12 inch dutch oven, as you can see from the photo, the oven was too large for the batter to completely encompass the creamy layer.  The cake ended up with a browned center of custard, it was still delicious but not quite what I had hoped for.  Back to the drawing board.  I tried it again in my 10 inch camp oven with much better results.  You need to preheat your oven by melting the butter over a full spread of coals.  Once the butter is foaming, move the coals to a ring of 10 around the bottom then pour in the batter.  Carefully pour the heavy cream right into the center of the batter. Cover and bake with 18-20 coals on the lid.  After 20 minutes I moved some of the coals from the center of the lid to the outside, keep an eye on it as it browns quickly.   Top off this wonderful cake with a little butter and honey and you will see why this time honored recipe has been handed down through generations of cast iron cooks. 

Spider Cake
2 cups whole milk
4 teaspoons white vinegar
1 cup all-purpose flour
3/4 cup yellow cornmeal
3/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 tablespoons butter
1 cup heavy cream

     Lightly oil or spray a 10 inch dutch oven.
     Combine milk and vinegar in a bowl and set aside to sour.
     In another bowl, combine flour, cornmeal, sugar, baking soda and salt. Whisk eggs into the soured milk. Stir into dry ingredients and set batter aside.
     Melt butter in dutch oven over a full compliment of coals.  Once butter is foaming, move coals to a circle around the bottom of the oven.  Pour in the batter.  Pour cream into the center, cover and cook at 350 degrees for 35-40 minutes or until cake is golden brown.  Cake should be somewhat soft to the touch when done.  Slice into wedges and serve warm.

Melt butter over a full compliment of coals

Pour batter over butter then carefully top with heavy cream

Cake was brown and soft to the touch after 30 minutes

Warm, sweet custard layer forms between cornbread

Open layer of custard in a 12 inch oven 

Camper's Black Bean Chili

     If you can open a can you can make this chili.  I have made a similar recipe in my crock pot and thought it would be perfect for a quick and simple dutch oven meal.  What could be easier for camping than a 5 can chili?  The tomato paste gives it a cooked all day kind of flavor and the sour cream and cilantro give it a bite of freshness.  I cooked this in my 10 inch oven with 10 coals in a ring around the bottom and 20 on top.  The ingredients are already cooked so all you have to do is heat it up and serve yourself a big bowl of this warm, spicy chili and don't forget the can opener!

Camper's Black Bean Chili
2 14.5 oz. cans diced tomatoes with chilies
1 6 oz. can tomato paste
1 11 oz. can Mexican flavored corn, drained
1 28 oz. can or 2 15 oz. cans black beans, rinsed and drained
1/2 tsp cumin
Sour cream and fresh chopped cilantro for garnish

     Lightly oil or spray 10 or 12 inch dutch oven.
     Mix tomatoes, tomato paste, corn, beans and cumin in dutch oven.  Simmer for 25-30 minutes or until chili is heated through and bubbling.
     Garnish with sour cream and fresh chopped cilantro.  Serves 4-6.

Open a can and pour it in your dutch oven

Simmer for 25-30 minutes

The fresh cilantro really gives it a lift

Lemon Blueberry Upside Down Cake

     This is one my favorite times of the year, the days are long and summer fruits are plentiful, affordable and fresh.  I was inspired by the Nestle website to make this little blueberry upside down cake.  It baked perfectly in my 8 inch dutch oven, you could easily double the recipe if you want to bake it in a larger one.  I made it with 8 coals in a ring around the bottom and 12 on top.  It baked in no time flat, be sure to check it after 15 minutes.  I even whipped the cream by hand, the topping melted into the sweet, lemon scented cake and warm blueberries, the perfect summer dessert!

Lemon Blueberry Upside Down Cake
1/4 cup butter, melted
1 1/2 cup blueberries, fresh or frozen
2 tsp. grated lemon zest, divided
1/2 cup brown sugar
1 9 oz. package of yellow cake mix (Jiffy size)
1/2 cup heavy cream, whipped or whipped topping

     Lightly oil or spray an 8 inch dutch oven.  Line with parchment paper.
     Pour melted butter in bottom of dutch oven.  Sprinkle brown sugar evenly over butter.
     Mix blueberries and 1 teaspoon of lemon zest.  Sprinkle berries over brown sugar.
     Prepare cake mix according to package directions, stirring in 1 teaspoon of lemon zest at end of mixing.  Pour batter over berries.
     Bake at 350 degrees for 20-25 minutes or until center of cake springs back when tested.
     Let cake cool for 10-15 minutes in dutch oven.  Invert onto plate, serve warm with whipped cream.
     Makes 4-5 servings.

Layer blueberries and lemon zest over brown sugar and melted butter

Pour lemony batter over berries

Let cake cool for 10-15 minutes before inverting onto plate

One of the simple pleasures of summer