These toasts are tangy and sweet. The strawberries are the focus but the goat cheese and basil give it a solid savory edge. These are so good during strawberry season when the berries are at their peak.
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Backpacking Indian Potatoes on Naan
A note about Bramble & Spice Backpacking Recipes: These recipes are intended for one or two night backpacking trips. I like eating real food when I’m hiking and I’m always willing to carry a little extra weight in order to eat well. Everything really does taste better in the mountains.
These potatoes are spicy, flavorful, and easy. They’re the perfect dinner after a day of hiking or, as we enjoyed them, as a warm lunch on a beautiful day snowshoeing.
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Backpacking Smoked Salmon and Caper Roll Up
A note about Bramble & Spice Backpacking Recipes: These recipes are intended for one or two night backpacking trips. I like eating real food when I’m hiking and I’m always willing to carry a little extra weight in order to eat well. Everything really does taste better in the mountains.
These smoked salmon roll ups make a delicious lunch or an easy dinner if arriving late to camp. The roll ups are nice and compact and are easy to eat on the go.
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Sweet Potato and Caramelized Onion Galette
This galette is rich and tastes deliciously of fall. It is great served as the main dish alongside a salad but it also works well as a finger-foods appetizer when sliced thin.
It is important that both the caramelized onions and roasted sweet potato are allowed to cool before the galette is assembled. Warm filling will melt the butter in the dough and you will lose the crisp flaky layers when the galette is baked. The sweet potato, caramelized onions, and flaky pastry dough can all be prepared ahead of time.
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Cherry Rhubarb Jam
The tart rhubarb combines with the rich cherries for a delicious and complex blend of flavors. This recipe primarily utilizes the juice from the cherries. The cooked cherries are strained out and can either be discarded or set aside for another use. They are delicious spooned over plain yogurt or frozen to use in smoothies. Once the cooked cherries have cooled, you will need to pick through them to remove the pits.
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Veggie Pitas
These veggie pitas make a refreshing lunch or light dinner. They are adaptable to whatever herbs, veggies, and greens you have on hand. The hummus is what makes this a meal, so make sure you’re spreading a generous amount on each pita.
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Pita Bread
Fresh pita bread is delicious and far superior to its store-bought counterpart. The trick to making pita at home is a very hot oven and a very hot baking surface. A baking stone is ideal but you can also create a hot baking surface by using an inverted baking sheet. Just make sure to place your stone or your baking sheet in the oven when you start preheating the oven, so that it’s able to heat up along with the oven. When the oven comes to temperature, wait at least 20 minutes before baking the pitas, to allow the stone to get nice and hot.
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Fresh Fruit Tart
This dessert is all about the fresh fruit, so you want to make sure you’re using fruit that is ripe and delicious. Summer is an ideal time because of the abundance of fruit options, but I have also made this dessert in the winter with more tropical fruit options. I would recommend using whatever fruit is in season and ripe. I’ve made this tart many times with fruits ranging from strawberries, blueberries, blackberries, raspberries, peaches, nectarines, kiwis, and mangos. In the tart pictured, I used mango, strawberries, and blackberries.
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Pastry Cream
Pastry cream is a classic component of many desserts and pastry. It’s very similar to vanilla pudding although it generally is not served on its own. Pastry cream has many uses, some of my favorites are in eclairs, fruit tarts, and cakes.
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Stuffed Acorn Squash with Sausage and Apple
The sweet and nutty acorn squash is the perfect backdrop for the savory sausage and tart apple. This recipe makes two hearty portions. If you are able to find small acorn squash, that will provide you with a more regular-sized portion. However I enjoyed having a little leftover for lunch the next day. Acorn squash can also be labeled as Danish squash at some markets.
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