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Delicious Summer Camping Recipes

Wed, 20 Jun 2018 - Books we love Recipes & food Travel & inspiration

Ah, camping! There is nothing like spending a night under the stars in the glow of a cheerful campfire… but this year, skip the spooky story of the campers who only packed hot dogs and greasy crushed chips!

In The Campout Cookbook, Marnie Hanel and Jen Stevenson offer up more than 75 recipes for wood-fired skillet pizzas; backcountry stews and chilis; fire-roasted vegetables and cast-iron breads; unexpected dips, jerkies, and high-energy bars; breakfasts, and so much more. Library Journal writes, “Who knew camp cuisine could be so elevated, pleasing even the most discerning foodie?”

This handy, beautifully illustrated guide also contains essential information for campers, including tips on how to pick a great campsite, how to build a campfire to cook over, the definitive camp packing list, plus camp kitchen essentials.


Forest Fondue from The Campout Cookbook

Oozy, boozy coal-baked Camembert kicks off a forest fantasy meal when the teensy skillet hits the picnic table. If a Lilliputian pan is eluding you, securely wrap the cheese in several layers of heavy-duty foil instead. Serves 4

Ingredients:

  • One 8-ounce wheel Camembert cheese, or other bloomy-rind wheel of cheese
  • 1/2 pear
  • 2 tablespoons pear brandy (this recipe is also included in the book)
  • 2 tablespoons finely chopped roasted hazelnuts
  • 1 sprig fresh rosemary, for garnish
  • Sliced crusty bread, for serving

In the Backpack:

  • 6-1/2 inch cast-iron skillet
  • Foil

Directions:

  1. Build a campfire and prepare a bed of hot coals (instructions also included in the book)
  2. Line a mini (6-1/2 inch) cast-iron skillet with foil, leaving enough overhang to create a foil packet. Place the Camembert inside and score the top with an X.
  3. Place the pear half on a cutting board cut-side down and cut it into thin slices. Place your palm atop it and gently rotate to fan the slices. Pop the pear fan on the cheese, douse the whole thing with the brandy, and crimp the foil to seal. Place the skillet on the fire pit grate or directly on the coals, whichever is offering gentle, steady heat, and melt the cheese for 10 minutes or so. (Trust your nose. When the cheese is irresistibly gooey and smells stinky in the best way, you'll know it's ready.)
  4. Remove from the heat and open the foil or, if you're a glutton for aesthetics as we are, tear off the foil from below as well, so the Camembert sits directly in the warm skillet. Sprinkle with the hazelnuts and garnish with the rosemary sprig. Dip bits of bread into the oozy cheese.
The Campout Cookbook - Forest Fondue

Camping can be wonderful, but if you’re not quite ready to give up sweet, sweet air conditioning (like many of us at Page-A-Day), but you still want to soak up the summer sunshine... don’t underestimate the power of the picnic. Click here to read our recipes for Perfect Summer Picnics!

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