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Trail Chef: Cherries Flambe
Class up your camp with these backpacker's crepes.
When executive editor Dennis Lewon comes back from a trip in Wyoming's Wind Rivers saying he's got a brand-new recipe, you'd best pay attention. Our staff gourmand is famous for his creative camp meals—easy to make, yet always infused with a certain flavorful je ne sais quoi. So now we bring you a world-exclusive dessert a la Dennis: Cherries Flambe. Yep, you even get to torch it.
Cherries FlambeAdjust ingredient measurements according to appetite and number of hikers.
Dried tart cherries
Brandy
Sugar
Tortillas
Cream cheese
In camp
Heat cherries in a pan with a little sugar and water, until most of the water is absorbed. While they're warming up, spread cream cheese on tortillas. Add a couple of tablespoons of brandy to the cherries, heat for a few more seconds, then light the whole thing. Scoop cherries (careful, now) into tortillas with a spoon, wrap, and eat.
Anybody else have a unique backpacker's dessert? Tell us in the comments section below!
—Elisabeth Kwak-Hefferan
Image credit: Misserion
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Really simple dessert: Dried apple pieces, cut into large dice and mixed with cinnamon, sugar, raisins, butter and a little water, dotted on top with small quarter-sized dumplings of bisquick (with some sugar mixed in). Simmer for about 10 minutes and voila! apple dumpling "pie". I sometimes throw a little bourbon in for flavor.
Posted: Oct 04, 2009 Scott Orlosky(Backpack Gourmet)
ITEM:CAPTAIN'S CANOLLI:LIGHTLY PAN-FRY AN TORTILLA SHELL IN SOME BUTTER AND CINN. SUGAR,SPREAD THE TOTILLA SHELL WITH NUTELLA,DRIZZLE AN LITTLE GRAND MARNIER LIQUOR OVER THE ROLLED -UP SHELL,DUST WITH CONFERT.SUGAR.QUITE AN TASTY TREAT IN MINUTES.
Posted: Oct 02, 2009 DOUG JACIOW
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