Camp Toast With Maple Syrup Poached Fruit

Mt. Lassen reflected in Summit Lake

Recently friends asked me to join them at Lassen Volcanic NP for a few days of camping. How could I say no. Lassen is one of my favorite places to camp and this time we would be at Summit Lake.

We shared cooking meals so on one of my turns I made one of my favorite summer breakfast recipes, french toast with fresh fruit poached in Maple syrup.

The fruit, this time, was white nectarines and blueberries sauteed in a little butter then poached for just a little while in maple syrup.

The french toast was made by soaking a piece of whole grain, seeded bread in a mixture of one egg beaten with one-half egg shell of milk until the mixture is absorbed into the toast, then cooking it in a little olive oil and butter until it browns on each side. To test for doneness touch it with your finger, if it springs back, its done.

To serve pour the fruit and syrup mixture over the toast. Another tasty addition is to add a dollop of Greek yogurt and light sprinkling of cinnamon to the top of the fruit.

Another idea I have tried when cooking french toast at home is to use a Belgian style waffle maker. The toast cooks quicker and the holes contain the syrup. Actually I have grown to prefer french toast cooked this way. But, when camping a cook stove and a frying pan works just fine. Throw in some gorgeous scenery and you have the perfect camp breakfast.

Grilled Corn, Avocado and Tomato Salad

I love corn on the cob, doesn’t matter if it’s steamed, boiled or grilled, just add some butter and a light sprinkling of salt and I’m in heaven. But even when you love something there is a limit to how much is too much.

Last week was the first week for fresh sweet corn at our local Farmers Market. So I bought five ears. Some of you would think that’s not an unusually large number but I’m the only one eating it. I happily gorged myself on two ears that evening knowing that there were still three left. Plenty to satisfy my corn cravings. Two more were happily consumed the next day but somehow I just couldn’t eat that last ear in the same sitting. Was my corn craving slowing down?

Having corn somewhat on the brain by now, I noticed a recipe for Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing while browsing some recipes online. Having all the ingredients on hand I decided to give it a try. Not only did it sound good it would use up the last ear of corn. The only deviation from the recipe I made was the addition of some fresh salad shrimp that needed to be eaten. The combination of ingredients was tasty and made the perfect light meal for a hot summer evening.

Now it’s the fourth day and there is no more corn to enjoy or worry about eating. The pressure is off but deep down I can hear the tiniest voice saying “You should have gotten more than five”.

You can find the recipe here.  It’s from For The Love of Cooking, July 2009.

The Power of Procrastination

I’ve always said that a tight deadline can bring on some pretty creative ideas and for me procrastination is usually what creates the deadline. I’ve known I was going to a 4th of July potluck party today for about a week now but didn’t press myself to decided what to take until that tight deadline started showing it’s ugly head. OK, the deadline is here. “What are you going to take?” I ask myself. Well, I have lots of fruit that could be used in something. So I start thinking about the fruit, that leads to cobblers and then it hits me. What about the Berry and Peach Cobbler I make each year when I’m with my family at Packer Lake? “Perfect idea”, if I do say so myself. But instead of putting heart shaped pie crust pieces on top I’ll use stars. The problem is I don’t have a star cookie cutter. Or do I?

After fretting about the star cutter and wondering who I could borrow one from or where I could buy one on very short notice I remember where I might have one. So its off to my closet where some toys my grand children play with are stored to find the Play-Doh stuff and sure enough, there was a star cutter. Love it when it works out that way.

Cookie cutter in hand. I’m back in the kitchen peeling peaches, mixing berries, sugar, lemon juice and tapioca. Now the fun part cutting stars from the pie dough (store bought this time but works just fine) and placing them on the fruit. A nice brushing of melted butter, a sprinkle of cinnamon and turbinado cane sugar and it’s into the oven and wait.

Here’s the final results and judging how incredible the house smelled this morning I can tell this is going to be a hit.

You can find the recipe for the Berry and Peach Cobbler here.

HAPPY 4TH EVERYONE!