Campfire Cookery (preview)

us $27.50/canada $33.00/uk 18.99

Sarah Huck and Jaimee Young are part of New York Times’ food columnist and cookbook author Melissa Clark’s editorial and recipe team. They have acted as recipe testers and developers on many cookbooks, including Daniel Boulud’s Braise and Paula Deen’s The Deen Family Cookbook. Huck and Young live in Brooklyn, NY. Jacket design by Alissa Faden Campfire Cookery: Adventuresome Recipes and Other Curiosities for the Great Outdoors

By Sarah Huck and Jaimee Young; photographs by Tara Donne More than 40 full-color photographs More than 100 recipes 224 pages, 8 x 10" Hardcover

campfire cOOkery

ISBN 978-1-58479-907-8 U.S. $27.50 Can. $33.00 U.K. £18.99 Food & Wine Rights: World English Pub Month: June To place an order: Please call your sales representative or Hachette Book Group at 800.759.0190 or fax 800.286.9471 To inquire about publicity: Please call 212.519.1232 or fax 212.366.0809

115 West 18th Street New York, NY 10011 www.stcbooks.com

Adventuresome Recipes Other Curiosities for the Great Outdoors

sarah huck and jaimee young photography by tara donne foreword by melissa clark

A Traditional camping fare has always been made up of s’mores and hot dogs, and while these can certainly be fun indulgences, get ready to rethink the possibilities of what can be savored over the open flame.

In Campfire Cookery, Sarah Huck and Jaimee Young introduce us to joyous, inventive recipes that celebrate delicious food and the great outdoors.

With chapters on everything from Breakfast to Cocktail Hour to Dessert, you’ll find that every hour is an opportunity to enjoy good food and drink with your fireside companions. After a mid-afternoon hike, enjoy some Spiced Currant Scones and Almond Macaroons alongside a Lavender Honey and Fresh Ricotta Tartine. Need a rest from stoking your fire’s flames? Indulge in a cocktail and choose between a Babe in the Woods, with Strega, tangerine juice and lime; or a Firefly Royale, with sparkling wine, vodka, and pomegranate juice. In the midst of this, follow Huck and Young’s step-by-step instructions for fun outdoor activities, such as stargazing, foraging for woodland berries, and minding one’s fruits of the sea (or, “How to Clean a Fish”). With recipes such as Sweet Cinnamon Beignets, Maple-Glazed Salmon (roasted over a bed of pine needles), and Bombay-Spiced Cornish Hen with Orchard Pear and Watercress Salad, the campfire truly becomes not only a blissful escape, but a culinary destination.

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PROVIDES

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P O RT I O N S

We confess, when one of our fireside companions requested doughnuts for breakfast we wrinkled our noses into the merest moue of distaste. Fried dough dripping with waxy fondant glaze is the provenance of ’round-the-clock doughnut shops, the sort that have garish lighting and grease-slicked counters, not the pristine (albeit somewhat smoky) wilderness.

But then we recalled the ethereal beignets we enjoyed in the stately city of New Orleans, a French-Creole doughnut incarnation made famous by The French Quarter’s bustling Café Du Monde. No waxy pallor dressed this crisply fried dough, just a light dusting of sugar. We quickly agreed to our friend’s request and set about perfecting a recipe anyone could reproduce over the fire. One reminder, dear campers: do be careful of the bubbling oil and make use of one’s handy heatproof tongs. Though one needn’t fear deep-frying, a knowing respect of the hot oil is always a wise attitude to adopt.

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sweet cinnamon Beignets ½ cup lukewarm spring water 2¼ teaspoons dry active yeast ¼ cup evaporated milk 1 large, farm-fresh egg, lightly beaten 2 cups bread flour 1 tablespoon unsalted butter, softened and at room temperature 2 tablespoons sugar ¼ teaspoon kosher salt 3 cups vegetable oil, such as canola or safflower Cinnamon sugar (see Advisement)

1. Prepare the beignet dough at least 3 hours before one

intends to serve the beignets. Alternatively, one may prepare the dough up to 8 hours before service if it is kept chilled and covered in an ice cooler or refrigerator. In a medium bowl, gently whisk together the water and yeast until the yeast dissolves. Stir in the milk and beaten egg until just combined. Add the flour, butter, sugar, and salt and stir vigorously with a wooden spoon or spatula until a wet and sticky dough comes together. Cover the dough loosely with a tea towel or plastic wrap and leave it to rise in a warm, dark place, away from direct sunlight, for 3 hours, or in a cold place overnight.

2. Prepare a medium-heat fire with the flames just below

the grill grate. Let it preheat steadily for 30 minutes.

3. Fill the Dutch oven with the vegetable oil and attach a

candy thermometer to the side of the basin. Place the Dutch oven on the grate over the heat.

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campfire cookery

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PROVIDES

4-6

P O RT I O N S

We confess, when one of our fireside companions requested doughnuts for breakfast we wrinkled our noses into the merest moue of distaste. Fried dough dripping with waxy fondant glaze is the provenance of ’round-the-clock doughnut shops, the sort that have garish lighting and grease-slicked counters, not the pristine (albeit somewhat smoky) wilderness.

But then we recalled the ethereal beignets we enjoyed in the stately city of New Orleans, a French-Creole doughnut incarnation made famous by The French Quarter’s bustling Café Du Monde. No waxy pallor dressed this crisply fried dough, just a light dusting of sugar. We quickly agreed to our friend’s request and set about perfecting a recipe anyone could reproduce over the fire. One reminder, dear campers: do be careful of the bubbling oil and make use of one’s handy heatproof tongs. Though one needn’t fear deep-frying, a knowing respect of the hot oil is always a wise attitude to adopt.

A

sweet cinnamon Beignets ½ cup lukewarm spring water 2¼ teaspoons dry active yeast ¼ cup evaporated milk 1 large, farm-fresh egg, lightly beaten 2 cups bread flour 1 tablespoon unsalted butter, softened and at room temperature 2 tablespoons sugar ¼ teaspoon kosher salt 3 cups vegetable oil, such as canola or safflower Cinnamon sugar (see Advisement)

1. Prepare the beignet dough at least 3 hours before one

intends to serve the beignets. Alternatively, one may prepare the dough up to 8 hours before service if it is kept chilled and covered in an ice cooler or refrigerator. In a medium bowl, gently whisk together the water and yeast until the yeast dissolves. Stir in the milk and beaten egg until just combined. Add the flour, butter, sugar, and salt and stir vigorously with a wooden spoon or spatula until a wet and sticky dough comes together. Cover the dough loosely with a tea towel or plastic wrap and leave it to rise in a warm, dark place, away from direct sunlight, for 3 hours, or in a cold place overnight.

2. Prepare a medium-heat fire with the flames just below

the grill grate. Let it preheat steadily for 30 minutes.

3. Fill the Dutch oven with the vegetable oil and attach a

candy thermometer to the side of the basin. Place the Dutch oven on the grate over the heat.

2

campfire cookery

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We might never have fallen so hard for mussels had not a handsome Marseillaise sailor once offered us a lustrous black bivalve with a pearl glistening inside. After that, it seemed only proper to have a taste, which is when the love affair truly began (with mussels, that is. To our great relief, the sailor ran off with a can-can dancer the following day).

At camp, our tradition is to whip up a bowl of plump, briny mussels – wading in an aromatic, garlic-studded broth – the moment we arrive. While several among the party rig up our tents, pour some Lillet, and polish the binoculars, the rest of us set to work building a fire. Shellfish being quite perishable (see Minding One’s Fruits of the Sea, page 000), this is a prudent way to use them at their freshest and finest; however, we also love the speed with which they can be prepared, since one ought always begin outdoor revelry as quickly as possible. Be sure to include a crusty baguette in one’s camp larder; it is a heavenly vehicle for soaking up the mussel’s cooking juices.

P R OV I D E S

4

P O RT I O N S

Garlicky Steamed Moules 1. Prepare a medium-high heat fire with flames occasionally 3 tablespoons unsalted butter

licking the grill grate. Let the fire preheat for 45 minutes until glowing coals and embers form. Then use a coal shovel or similar implement to scrape a bed of embers of to the side of the fire.

2. Melt butter in a Dutch oven over high heat until bub-

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bling. Add shallots and garlic and cook, stirring, until fragrant, about 30 seconds. Carefully pour in the wine and add the salt. Add the mussels and give a quick stir.

Cover and cook until most of the mussels have opened, 3 to 5 minutes. Remove from heat and discard any unopened mussels. Sprinkle with parsley and serve, with crusty bread for soaking up the delicious mussel liquor.

1 shallot, finely chopped 2 fat garlic cloves, finely chopped 1 cup dry white wine ½ teaspoon kosher salt 2 pounds freshest mussels, rinsed and well drained ¼ cup chopped fresh parsley, for garnish Crusty baguette, for serving

campfire cookery

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We might never have fallen so hard for mussels had not a handsome Marseillaise sailor once offered us a lustrous black bivalve with a pearl glistening inside. After that, it seemed only proper to have a taste, which is when the love affair truly began (with mussels, that is. To our great relief, the sailor ran off with a can-can dancer the following day).

At camp, our tradition is to whip up a bowl of plump, briny mussels – wading in an aromatic, garlic-studded broth – the moment we arrive. While several among the party rig up our tents, pour some Lillet, and polish the binoculars, the rest of us set to work building a fire. Shellfish being quite perishable (see Minding One’s Fruits of the Sea, page 000), this is a prudent way to use them at their freshest and finest; however, we also love the speed with which they can be prepared, since one ought always begin outdoor revelry as quickly as possible. Be sure to include a crusty baguette in one’s camp larder; it is a heavenly vehicle for soaking up the mussel’s cooking juices.

P R OV I D E S

4

P O RT I O N S

Garlicky Steamed Moules 1. Prepare a medium-high heat fire with flames occasionally 3 tablespoons unsalted butter

licking the grill grate. Let the fire preheat for 45 minutes until glowing coals and embers form. Then use a coal shovel or similar implement to scrape a bed of embers of to the side of the fire.

2. Melt butter in a Dutch oven over high heat until bub-

A

bling. Add shallots and garlic and cook, stirring, until fragrant, about 30 seconds. Carefully pour in the wine and add the salt. Add the mussels and give a quick stir.

Cover and cook until most of the mussels have opened, 3 to 5 minutes. Remove from heat and discard any unopened mussels. Sprinkle with parsley and serve, with crusty bread for soaking up the delicious mussel liquor.

1 shallot, finely chopped 2 fat garlic cloves, finely chopped 1 cup dry white wine ½ teaspoon kosher salt 2 pounds freshest mussels, rinsed and well drained ¼ cup chopped fresh parsley, for garnish Crusty baguette, for serving

campfire cookery

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PROVIDES

4

P O RT I O N S

For all the robustness lurking in the ingredients of this dish, the end result is notably delicate. One might demur, “Oh, but won’t the bracing scent of pine make one’s dinner taste of Christmas fir or worse, freshly waxed parlor?” We aver it will not. The smoked needles impart a light, balsamic flavor akin to rosemary (indeed one might substitute a heap of the herb branches in this dish), and the light glaze allows the pine flavor to shine through. The overall effect proves an excellent complement to the moist, flaky fish this cooking technique yields; however, should one desire more intense flavor, make a bit of extra glaze to brush over the fish before serving.

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Pine-Smoked & MapleGlazed Wild Salmon One to two large handfuls of green pine needles ½ cup bourbon ½ cup Grade B, freshly tapped maple syrup 3 tablespoons Dijon mustard 2 teaspoons freshly milled black pepper 4 (6-ounce) salmon fillets, patted dry Kosher salt, for seasoning 1 (9-inch) round wire cooling rack

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campfire cookery

1. Prepare a medium-high heat fire with the flames occa-

sionally licking the grill grate. Let it preheat for at least 30 minutes. Whilst the fire heats, soak the pine needles in the bourbon.

2. In a bowl, whisk together the syrup, mustard, and pep-

per. Season the salmon generously with salt and coat with the glaze.

3. Transfer a large cast iron skillet to the grill grate. Let

it heat until very hot. Using tongs or one’s own gloved hand, bed the needles into the bottom of the skillet (taking care not to drizzle combustible drips of bourbon into the flame), and place the rack on top of the needles.

Place the fish on top of the rack and cover with the lid.

Cook until the fish is just opaque, about 15 minutes for medium. Serve, brushed with additional glaze if one wishes.

A

PROVIDES

4

P O RT I O N S

For all the robustness lurking in the ingredients of this dish, the end result is notably delicate. One might demur, “Oh, but won’t the bracing scent of pine make one’s dinner taste of Christmas fir or worse, freshly waxed parlor?” We aver it will not. The smoked needles impart a light, balsamic flavor akin to rosemary (indeed one might substitute a heap of the herb branches in this dish), and the light glaze allows the pine flavor to shine through. The overall effect proves an excellent complement to the moist, flaky fish this cooking technique yields; however, should one desire more intense flavor, make a bit of extra glaze to brush over the fish before serving.

A

Pine-Smoked & MapleGlazed Wild Salmon One to two large handfuls of green pine needles ½ cup bourbon ½ cup Grade B, freshly tapped maple syrup 3 tablespoons Dijon mustard 2 teaspoons freshly milled black pepper 4 (6-ounce) salmon fillets, patted dry Kosher salt, for seasoning 1 (9-inch) round wire cooling rack

6

campfire cookery

1. Prepare a medium-high heat fire with the flames occa-

sionally licking the grill grate. Let it preheat for at least 30 minutes. Whilst the fire heats, soak the pine needles in the bourbon.

2. In a bowl, whisk together the syrup, mustard, and pep-

per. Season the salmon generously with salt and coat with the glaze.

3. Transfer a large cast iron skillet to the grill grate. Let

it heat until very hot. Using tongs or one’s own gloved hand, bed the needles into the bottom of the skillet (taking care not to drizzle combustible drips of bourbon into the flame), and place the rack on top of the needles.

Place the fish on top of the rack and cover with the lid.

Cook until the fish is just opaque, about 15 minutes for medium. Serve, brushed with additional glaze if one wishes.

A

A

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us $27.50/canada $33.00/uk 18.99

Sarah Huck and Jaimee Young are part of New York Times’ food columnist and cookbook author Melissa Clark’s editorial and recipe team. They have acted as recipe testers and developers on many cookbooks, including Daniel Boulud’s Braise and Paula Deen’s The Deen Family Cookbook. Huck and Young live in Brooklyn, NY. Jacket design by Alissa Faden Campfire Cookery: Adventuresome Recipes and Other Curiosities for the Great Outdoors

By Sarah Huck and Jaimee Young; photographs by Tara Donne More than 40 full-color photographs More than 100 recipes 224 pages, 8 x 10" Hardcover

campfire cOOkery

ISBN 978-1-58479-907-8 U.S. $27.50 Can. $33.00 U.K. £18.99 Food & Wine Rights: World English Pub Month: June To place an order: Please call your sales representative or Hachette Book Group at 800.759.0190 or fax 800.286.9471 To inquire about publicity: Please call 212.519.1232 or fax 212.366.0809

115 West 18th Street New York, NY 10011 www.stcbooks.com

Adventuresome Recipes Other Curiosities for the Great Outdoors

sarah huck and jaimee young photography by tara donne foreword by melissa clark

A Traditional camping fare has always been made up of s’mores and hot dogs, and while these can certainly be fun indulgences, get ready to rethink the possibilities of what can be savored over the open flame.

In Campfire Cookery, Sarah Huck and Jaimee Young introduce us to joyous, inventive recipes that celebrate delicious food and the great outdoors.

With chapters on everything from Breakfast to Cocktail Hour to Dessert, you’ll find that every hour is an opportunity to enjoy good food and drink with your fireside companions. After a mid-afternoon hike, enjoy some Spiced Currant Scones and Almond Macaroons alongside a Lavender Honey and Fresh Ricotta Tartine. Need a rest from stoking your fire’s flames? Indulge in a cocktail and choose between a Babe in the Woods, with Strega, tangerine juice and lime; or a Firefly Royale, with sparkling wine, vodka, and pomegranate juice. In the midst of this, follow Huck and Young’s step-by-step instructions for fun outdoor activities, such as stargazing, foraging for woodland berries, and minding one’s fruits of the sea (or, “How to Clean a Fish”). With recipes such as Sweet Cinnamon Beignets, Maple-Glazed Salmon (roasted over a bed of pine needles), and Bombay-Spiced Cornish Hen with Orchard Pear and Watercress Salad, the campfire truly becomes not only a blissful escape, but a culinary destination.

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