Campfire Cuisine

As the sun sinks below the horizon, many lake residents will turn up the heat in their own backyards. A summer night with twinkling stars, fireflies and good friends is all that’s required to get this party started. Of course, you’ll need to provide the main attraction – a campfire.

            David Bower, owner of Seven Oak’s Landscaping in Glade Hill, said campfire rings have become a hot trend around the lake. And with that, campfire parties also have become popular.

            “It seems that every job we’re working on this year has some sort of fire pit,” he explained. “It seems like it’s a trend everywhere.”

 

Fire It Up

            Whether you have an outdoor fireplace, fire pit or simple campfire ring, remember to make safety the top priority.

            Set up your seating and decorations during the day so that you’re not scrambling around in the dark. Make sure your outdoor lights all work and that walkways are safe and well lit. You should also keep a hose or bucket of water nearby in case your campfire doesn’t behave.

 

Think Beyond the Bun

For many, a campfire conjures up thoughts of hot dogs on a stick, fresh-popped popcorn and s’mores. As the market for campfire gadgets expands, so have the options for campfire food. So, this summer, invite friends and family to spend time around the campfire, enjoying a menu of not only fun, but delectable dishes.

            The key to making this party successful is to prepare as much as you can in advance. When it’s time to cook, include your guests. In fact, cooking food together around the fire should be considered an essential ingredient. Meals can be cooked and served in stages: salad, appetizer, entree and dessert. Your guests should finish each dish before moving on to the next part of the meal.

            Keep in mind that all of the recipes included here and online are designed to be cooked over the campfire after it’s burned down a little. Be sure to give the fire at least an hour to settle into its even heat stage.

            Start your guests off with a spinach salad with grilled peaches and Gorgonzola cheese and grilled margherita pizza (toppings on the pizza can vary).

            For the entree, try roasted corn on the cob, roasted new potatoes and fish cooked on a cedar plank. When preparing your entrees, the corn and potatoes should be cooked first. It will be easy to keep them warm while your guests dress their favorite fish on the plank.

            Dessert should be simple. Skewered grilled pineapple or cinnamon bananas can be enjoyed in front of the fire or served at a nearby table with a scoop of ice cream.

            A cooler full of soda, water and juice boxes should be set out near the campfire for those interested in non-alcoholic beverages. For the adults, a great cocktail is homemade sangria. Make it in advance and store in Mason jars. Keep the jars in a separate cooler near the campfire so they are easily accessible.

 

Outdoor Ambience

            With a clear summer night sky and crackling fire, traditional decorations aren’t essential. However, if you want to decorate your outdoor table or walkway, make a few tin-can lanterns. Just remind your guests to be careful around the open flames.

            Make sure you have enough seating for guests around the fire. This can range from simple folding lawn chairs to elaborate Adirondack chairs or stone benches. If you have any logs nearby, you can roll them up to the fire to offer your guests a seat. Just make sure the cracks and holes are filled in advance with a clear sealant. This should help keep most of the bugs away.

 

Activities

            An easy activity for this type of party is a story circle. Write a few story starters on index cards. For example: “One dark and stormy night there was a knock on the door…” or “Once upon a time there was a little girl named…” Encourage your guests to get creative.

If you’re including children at the party, supply firefly-catching materials. Make sure everyone has a flashlight and remind guests that there’s no running near the fire.

            If you’ve got little helpers around before the party, you can keep them busy with a Japanese lantern craft. Make sure to hang these handcrafted decorations on nearby trees before it gets dark.

            With just a little preparation and planning, an evening around the campfire can become a fun, memorable, summer tradition with family and friends.

 

Campfire Party Menu

Mason Jar Sangria

Grilled Margherita Pizza

Spinach Salad with Grilled Peaches and Gorgonzola Cheese

Cedar Planked Grilled Fish

Roasted Corn on the Cob

Roasted New Potatoes

Cinnamon Bananas

 

If you have any questions, comments or suggestions for future articles, e-mail editor@smithmountainlaker.com.

 

 

RECIPES & CRAFT DIRECTIONS

 

Mason Jar Sangria

1 (1.5-liter) bottle dry red wine, divided

2 tablespoons brandy

2 tablespoons Triple Sec (orange-flavored liqueur)

1/3 cup sugar

2/3 cup fresh orange juice

2 tablespoons fresh lime juice

2 tablespoons fresh lemon juice

5 whole cloves

3 whole allspice

1 (3-inch) cinnamon stick

2 cups sparkling water, chilled

8 orange wedges

5 lemon slices

5 lime slices

 

Combine a half cup of wine, brandy, liqueur and sugar in a two-quart glass measure.

 

Microwave at high one minute or until mixture is warm; stir to dissolve sugar.  Stir in the remaining wine, juices, cloves, allspice and cinnamon. Chill at least 2 hours. Strain mixture into a pitcher and discard spices.

 

Just before serving, stir in sparkling water and the remaining ingredients. Separate into single serving mason jars and keep on ice by the campfire.

 

 

Grilled Margherita Pizza

 

Frozen bread dough or fresh pizza dough

2 medium tomatoes

8 ounces, water-packed mozzarella balls or shredded mozzarella cheese

2 tablespoons extra-virgin olive oil

1-2 cloves garlic, minced

¼ cup grated Romano or Parmesan cheese

8 fresh basil leaves, torn

 

If a frozen bread dough is being used, allow enough time to let the dough thaw and rise before the party begins; and follow directions on package. Do not use canned pizza dough.

 

After dough has risen, knead and divide into four equal portions.  Shape each into a smooth ball and cover with a clean dish towel. Let rise 45 minutes to an hour. While, the dough is rising, prep your toppings. Peel and core your tomatoes and slice mozzarella balls into ¼-inch pieces.

Once dough has risen, shape each ball into four half-inch round pizzas. Transfer to a floured baking sheet. Place pizza rounds on the camping grill (placed over the campfire) and grill until the undersides are nicely browned and beginning to firm up. Turn with a spatula and cook until the second side is browned (this can be done before the party if desired). Transfer back to the baking sheet.

 

Brush the tops with olive oil. Scatter garlic over the top. Arrange tomato slices on crust and top with mozzarella cheese, dividing evenly. Sprinkle with Romano cheese. Loosely cover baking sheet with aluminum foil and place back onto camping grill for about five minutes – until cheese is melted and the dough is cooked through. Remove from heat and scatter basil leaves over top.

 

 

Spinach Salad with Grilled Peaches and Gorgonzola Cheese

 

3 tablespoons extra-virgin olive oil

1 tablespoon raspberry vinegar

¼ teaspoon crushed garlic

Black pepper and salt, to taste

¼ cup chopped pecans

6 cups loosely packed baby spinach leaves

2 medium yellow peaches, pitted

1 ounce crumbled Gorgonzola cheese

 

Place olive oil, raspberry vinegar, garlic, salt and black pepper in a small bowl and whisk to combine into a dressing. Set aside. Wash the spinach and discard the stems. Dry the spinach and tear into bite-sized pieces.

 

Place pecans in a small skillet on the stovetop over medium-high heat. Shake the pan frequently until the pecans emit a roasted aroma. Remove the pecans from the pan and set aside.

 

Place spinach in a shallow bowl and toss with the dressing just before serving. Cut each peach into eight slices. Place the slices in a grill baker and hold over the fire. Cook for about two minutes. Turn baker and cook about two more minutes.

Assemble salad with spinach, peaches, cheese and pecans. Drizzle dressing over top when ready to serve.

 

 

Cedar Planked Fish

 

2 pounds of salmon, char, halibut or trout fillets, skin on or skinless

2 teaspoons canola oil (if using skinless fillets)

General seasoning and herbs

1 red cedar plank large enough to hold fish in a single layer

 

Soak plank for 8 hours or overnight in a bucket in plain water (weight with brick to keep plank submerged). Drain plank and pat dry.

 

If using skinless fish, rub one side with oil; place on plank, oiled side down. If using unskinned fish, place on plank, skin side down.

 

Sprinkle fish generously with seasoning. Cover plank loosely with aluminum foil.

Place plank on campfire grill over campfire and cook until fish is just opaque, about 15 to 25 minutes. The plank may catch on fire around the edges near the end and this is okay; if the fire becomes too strong, spray plank with water bottle.

 

Serve on plank or transfer to serving dish. When you transfer fish from plank, work spatula between fish skin and flesh so skin remains on plank. Discard plank after use.

 

 

Roasted Corn on the Cob

 

Husk corn and soak in water 15 minutes. Cook on grill for 18 to 22 minutes.

 

 

Roasted New Red Potatoes

 

6 new red potatoes

2 tablespoons olive oil

½ teaspoon crushed garlic

1/8 teaspoon salt

 

Scrub potatoes, dry and then cook in microwave on high for four minutes until slightly soft. Allow potatoes to cool.

 

Cut the potatoes in half and place into a large plastic bag. Drizzle with olive oil, garlic and salt. Twist bag to seal and shake gently to coat the potatoes evenly. Remove potatoes from bag and place on the campfire grill for five minutes.  Turn and cook for five more minutes. Turn again and grill for an additional five minutes on each side, until the potatoes are fork-tender and lightly browned.

 

 

Cinnamon Bananas

 

4 bananas

2 tablespoons butter, cut into small pieces

4 tablespoons brown sugar

1 teaspoon ground cinnamon

 

With the banana still in its peel, make an incision lengthwise through the peel and the fruit, leaving the underside of the peel intact. Pull the sides of the banana apart and dot with the pieces of butter inside. Sprinkle brown sugar and cinnamon over the top.  Wrap in aluminum foil and place on the campfire grill for 10-15 minutes until the fruit is hot and soft. Remove and discard the foil; serve hot and with ice cream over top if you wish.

 

 

CRAFTS

 

Tin Can Lanterns

 

Supplies
Large tin cans, washed and dried (coffee cans work best)

Common nails, 1-1/2 inches long

A hammer

Masking tape

Simple patterns like stars, snowflakes, crescent moon or letters (spell out a word)

Large bath towel

Spray paint (optional)

Sand or cat litter

Votive candles

Water to fill the cans

 

Fill the cans with water and place in the freezer until water is frozen. Use masking tape to attach the patterns to the can. Lay the can on its side on top of a folded bath towel to keep it from rolling. Use a hammer and a nail to carefully tap holes into the can, following the pattern a creating a line of holes with a space a half-inch between each hole.

 

Place the can in the sink until the water inside the can is melted. Dry can completely. Spray the outside of the can with acrylic paint and let dry completely (optional). Fill the bottom of the can with 1-2 inches of sand or cat litter for stability. Set the candle in the center of the can. Place cans around campfire on stable ground and light candles.

 

 

Japanese Lanterns

 

Supplies
Construction paper (all different colors)

Scissors

Yarn

Hole punch

Crayons and markers

Tape

 

Fold one piece of paper in half, lengthwise. Color each side of the folded paper. Cut slits starting from the folded edge, halfway up the paper. Slits should be a half-inch to one inch apart. Unfold paper. Bring short ends together and secure with tape. Punch a hole near one end of lantern (at the top). Punch another hole across from this hole at the same end. Tie a long piece of yarn (about 1 yard) to each end of the lantern. Secure with tape.

Hang your lanterns from trees near the campfire (but not too close).