Rollin’ On TV Segment: Glamping Recipes

First annual National Glamping Weekend!
June 2 – 4 2012

Find out more the Art of Glamping
To find out more on the art of Cooking in Small Spaces

Deviled Eggs

Prep time: 20 minutes
Cook time: 25-30 minutes

6 eggs, hardboiled and shelled
2 Tbls. Best Foods Mayonnaise
1 Tbls. stone ground mustard (Sierra Nevada Stout)
Kosher salt
Fresh ground pepper
Optional Garnishes:
Bacon Bits
Harissa
Rosemary Flowers
Parsley Leaves
Capers
Olive tapenade

To make hardboiled eggs: Place eggs in a small pot and cover with cold water one inch above eggs. Bring to a boil on high heat. Remove from heat, cover pan and let sit 20 minutes. Drain water and rinse with cold water.

To make filling: Peel eggs and cut in half. Rinse whites to remove all shell bits. Place on paper towels to dry. Gently remove yolks and place in a small bowl or the bowl of a mini food processor. Add mayonnaise and mustard and either mash together with a fork or puree in the food processor. Taste and adjust seasoning with salt and pepper. Place filling in a Ziploc bag and refrigerate until needed. When filling the eggs, cut the corner of the bag off (about ¼ of an inch) and pipe filling into the whites. You can prepare filling and whites ahead of time and fill whites just before serving. If you don’t have an egg serving plate, curly parsley makes a great bed for the eggs and keeps them from tipping, while also creating a beautiful backdrop. Garnish with fresh herbs, edible flowers, crispy bacon, capers, harissa or tapenade.

Crostini with Three Toppings

Prep time: 10 minutes
Cooking time: 15 minutes

1 baguette, sliced thinly (about 20 slices)
Olive oil

To make crostini, preheat the oven to 350’. Place crostini on a cookie sheet and brush with olive oil or alternately, place bread slices in a large bowl, drizzle with olive oil and toss. Place on cookie sheet and bake in the oven for 10 to fifteen minutes or until crisp and golden brown. This is a great way to use day old bread. You can make them when you have leftover bread and store in an airtight container for a few weeks.

Topping Variations:

1) Goat Cheese and Grilled Asparagus

Cypress Grove Fromage Blanc goat cheese or your favorite chevre
Leftover grilled or roasted asparagus (great way to use up pre-cooked vegetables, peppers, onions, broccoli, eggplant, etc)
Jacobsen’s Sea Salt
Fresh ground pepper
Lemon wedge

Just prior to serving, spread soft cheese on crostini. Top with sliced asparagus. Place on a platter. When the platter is full, squeeze the lemon wedge over all the crostini, sprinkle with salt and pepper and serve!

2) Goat Cheese and Pickled Peppers

Cypress Grove Fromage Blanc goat cheese, chevre or cream cheese
Mama Lil’s Pickled Peppers in garlic oil
Spread cheese on crostini. Top with a few pickled peppers and a little bit of their oil. Place on a platter and serve.

3) Smoked Trout Spread

¼ lb. smoked trout, skin removed and crumbled
2 Tbls. mascarpone cheese (or softened butter)
Chopped zest of one lemon
2 tsp. lemon juice
2 tsp. chopped thyme leaves or fresh dill
¼ tsp kosher salt
Freshly ground pepper
Thyme or dill leaves for garnish

Place trout in a small bowl. Add cheese, lemon juice and zest. Using a fork, mash together until well combined. Add thyme, salt and a few grinds of pepper. Mix, taste and adjust seasoning with salt, pepper and lemon if needed. Spread trout mixture on crostini, place on a platter, garnish with herbs and additional pepper and serve.

Bacon Wrapped Almond Stuffed Dates

Prep time: 10 minutes
Cooking time: about 20 minutes

20 dates, pitted
10 slices of your favorite bacon, cut in half
20 whole almonds, toasted

Place an almond in each date. Wrap each date with a piece of bacon and secure with a toothpick. Place on a baking sheet and bake in a 350’ oven for about 10 minutes. Turn each date over and continue cooking 10 to 15 minutes or until the bacon is crispy. Remove from the oven and let rest. Place on a serving dish and enjoy!

You can also prepare them ahead, store in the freezer and cook off when you want to use them. The cooking time will take a little longer from frozen.

Oregon Blue Cheese, Honey and Hazelnuts

Prep time: 10 minutes
Cooking time: 0 minutes

A small wedge of Rogue Creamery Oregon Blue Cheese
2 Tbls. local honey
2 Tbls. toasted and chopped hazelnuts
1 Tbls. chopped thyme leaves

Place blue cheese on a platter. Drizzle with honey. Sprinkle with hazelnuts and fresh thyme. Serve with sliced baguette or crackers.

Blue Moon Cocktail

2 oz. Crater Lake Gin or Vodka
1 lemon wedge
1 Tbls. honey
Ice
About ½ ounce Rothman Winter Crème de Violette

Equipment:

Shaker
Martini Glass
Zester
Garnish:
One pansy
Strip of lemon zest

Fill the martini glass with ice to chill it. Squeeze the lemon wedge into the shaker and add it along with the honey. Stir a bit to dissolve the honey. Add about 1cup of ice cubes and the gin or vodka. Place lid on shaker and shake vigorously. Remove ice from the martini glass. Strain cocktail into the chilled glass. Pour Crème de Violette around the edge of the cocktail. Garnish with a fresh pansy and a lemon zest.