The Campout Cookbook

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Forget freeze-dried astronaut meals and bags of stale, store-bought gorp. Finally, here’s a cookbook that complements the magic of gathering around a campfire and sharing a meal with friends. Marnie Hanel and Jen Stevenson joined us to share just a couple of the amazing recipes in The Campout Cookbook!

  • Book Event for The Campout Cookbook
  • Saturday, June 2nd at 2:00pm
  • Powell's City of Books, 1005 West Burnside, Portland

For more information, visit their website.

Forest Fondue

  • One 8-ounce wheel Camembert cheese or other bloomy-rind wheel of cheese
  • 1/2 pear
  • 2 tablespoons pear brandy
  • 2 tablespoons finely chopped roasted hazelnuts
  • 1 spring fresh rosemary
  • Sliced crusty bread, for serving
  1. Prepare a campfire and fit it with a grill grate.
  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 into thin slices, keeping one end intact. Place your palm atop it, and gently rotate to fan the slices. Pop the pear fan on the cheese, douse the whole think with the brandy, and crimp the foil to seal. Place the skillet on the fire pit grate or directly on 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 spring. Dip bits of bread into the oozy cheese.

Tinfoil Shrimp Boil

  • 3 small red potatoes, quartered
  • 1/8 onion, diced
  • 1/2 ear of corn, kernels removed
  • 1/2 ear of corn, cut into three rounds
  • 5 raw, unpeeled extra-jumbo shrimp, deveined
  • Eight 1/2 inch rounds kielbasa, cut diagonally
  • 1/4 cup lager-style beer
  • 1 tablespoon unsalted butter
  • 2 teaspoons Old Bay seasoning
  • 1 tablespoon snipped fresh chives

Layer ingredients into a large rectangle of foil in the order listed. Season with salt and pepper. Roll/crimp foil into a large burrito-shape packet, making sure to seal in the liquid. Bake in the embers of your campfire for 10 to 15 minutes.

Molten Chocolate Orange Campfire Cakes

  • 2 tablespoons all-purpose flour
  • 1/2 cup sugar
  • 7 ounces bittersweet chocolate, chopped
  • 7 tablespoons unsalted butter
  • 4 navel oranges
  • 3 large eggs
  1. At Home: Combine the flour and sugar in a quart-size resealable plastic bag.
  2. At the Campout: Prepare a campfire.
  3. In a small saucepan, melt the chocolate and butter over low heat on the campfire grill grate or over low heat on the camp stove. Set aside to cool. Cut the tops off the oranges, about 1 inch down, reserving the caps. Use a melon baller or grapefruit spoon to hollow out the oranges, reserving the fruit for juice or snacking. Leave the fruit inside the caps intact.
  4. In a large mixing bowl, beat the eggs, then slowly add the chocolate-butter mixture in a thin stream, whisking constantly. Add the flour mixture and mix well. Divide the batter among the oranges, replace the caps, double wrap each orange in foil, and nestle them in the hot coals. Bake until the cakes are firm but the centers are still slightly molten, about 30 minutes, turning the oranges halfway through to avoid hot spots.