Indian Shish Kebab
Make the meat mixture at home and keep on ice for a day or two.
2 pounds of ground lamb
2 medium onions, finely chopped
1 teaspoon each salt, paprika, ground coriander, ground cumin, powdered ginger
2 teaspoons each dried mint leaves, dried cilantro and chili paste
Mix everything well and make kebabs at home or refrigerate and make them at the campsite. Form mixture by the cupful into tubes about 1-1/2 inches in diameter. Insert skewers through each "tube" and grill over medium coals until lamb is done through.
Buttons and Ribbons
2 or 3 medium zucchini and/or eggplants
Whole, medium-sized mushrooms, cleaned and trimmed
1/3 cup each white wine vinegar and olive oil
1 teaspoon dried lemon zest
1/2 teaspoon each salt, pepper, celery seed
Hot dogs or other cooked sausage, cut in bite size pieces
Slice vegetables lengthwise into long, 1/4-inch thick ribbons. Place veggies in a plastic bag with the mushrooms and marinade ingredients. Chill, turning occasionally to saturate vegetables with flavor. Drain the bag and weave vegetable ribbons on skewers, alternating mushrooms and sausage pieces between each loop. Cook kebabs on the grate, turning often until vegetables are crisp, yet tender.
Dirty Angel Wings
Like s'mores, these personal desserts take patience and attention. You'll need a good pastry brush and toasting forks.
1 store-bought angel food cake
Hershey milk chocolate candy bars
Small carton pasteurized egg white
1 tablespoon sugar
Cut the cake in 1-inch thick slices. In a bowl, whisk sugar and egg white until sugar dissolves. Fold each cake slice in half around one or two small, thin squares of chocolate. Don't over-fill cake. Brush edges with egg white mixture and squish the cakes to seal. Secure well on the prongs of the toasting fork. Brush outside of cake with more egg white.
Toast over the fire until cake is golden and chocolate melted. Eat with care; molten chocolate may be very hot.
Raspberry Puffs
17-ounce package of puff pastry, thawed
10-ounce jar raspberry preserves
Whole, roasted, unsalted almonds
1 small carton pasteurized egg white
1 tablespoon sugar
Unfold pastry sheets onto a clean kitchen towel and pat out as thin as possible. Cut pastry in 4-inch squares. Place a teaspoon of raspberry preserve and an almond in the center of each square.
Whisk egg white and sugar and brush on pastry edges. Fold squares in half and press to seal edges. Secure well on tines of toasting forks. (Pastry will swell and get flaky as it roasts, so don't risk losing it.) Brush with additional egg white and roast over the fire until it's puffed and golden.
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