Coconut Chocolate Mango Fondue
7-ounce premium dark
chocolate candy bar
2 ounces coconut milk
15 to 20 pieces dried mango
In camp: Melt the chocolate in a saucepan over low heat with coconut milk (if you’ve already used a can of coconut milk for dinner, just save some for the fondue). When the chocolate is thoroughly melted, remove it from the heat. Use forks or sticks to skewer mango pieces (or other dried fruit) and dip them in the chocolate. Serves four.
1 cup dried porcini
1 cup sun-dried
1/3 cup olive oil
6 cloves garlic, chopped
1/2 cup pine nuts
1/2 cup fresh basil
salt and pepper
7 1/2-ounce package crostinis
In camp: Soak mushrooms and tomatoes in hot water for 5 minutes, then saute them with olive oil, garlic, and pine nuts. Stir in basil just prior to removing from heat, add salt and pepper to taste, then serve as dip with crostinis. If you’re drinking wine, add a splash to the ingredients while cooking. Serves four as an appetizer.
3/4 cup chopped Italian parsley
3/4 cup chopped fresh basil
1 cup dry white wine
1 pound penne pasta
3 tablespoons olive oil
4 cloves garlic, chopped
6.5-ounce can whole or chopped clams (double if desired)
salt, pepper, and crushed red chilies
1 cup grated mild white cheddar
1/4 pound parmesan cheese
At home: Get the freshest parsley and basil available. Pour the wine into a plastic container. Package ingredients separately.
In camp: Boil the pasta according to the package directions. In a separate saucepan, briefly saute the olive oil, garlic, and clams with a little salt, pepper, and crushed red chilies. Over a low flame, add wine and heat, but don’t boil. For a creamy sauce, add cheddar cheese. Drain pasta and combine it with the sauce, plus parsley and basil. Serve with freshly grated parmesan. Serves three or four.
1/3 cup water
2 teaspoons instant espresso
2 tablespoons Kahlua
3.4-ounce package white chocolate
or chocolate instant pudding mix
powdered milk to equal 2 cups when reconstituted
1 tablespoon cocoa powder or
At home: Measure Kahl?a into an empty clean film canister. Package espresso in a separate zipper-lock bag.
In camp: Heat the water. Combine the water, espresso, and Kahl?a and mix well. Reconstitute the milk. Make the instant pudding according to the directions on the box. Layer half the ladyfingers in the bottom of a pot, drizzle with half of the coffee mixture, then spread half the pudding over top. Repeat with another layer of ladyfingers, coffee, and pudding. Sift cocoa powder or chocolate shavings over top. If you have access to snow or cold water, make this dessert well before dinner and chill before serving. Serves four.
1/2 cup cognac, Amaretto, or Cointreau
1 thin bar flavored dark chocolate
(orange, hazelnut, espresso,
or dried raspberry)
8 graham crackers
(or 16 fancy cookies)
In camp: Soak the marshmallows in the liquor for 5 to 10 seconds. Toast the marshmallows over an open flame. Sandwich the marshmallows with chocolate squares between graham crackers. Serves two.
2 cups instant rice
1/3 cup rice wine vinegar
1 package nori (seaweed sheets, about 10)
2 ounces sesame seeds
1 can shrimp or crab meat
soy sauce (to taste)
dried wasabi powder
6 ounces pickled ginger
At home: If you’ve never made sushi before,
practice at home. You’ll need a sushi mat (most weigh just a few ounces and cost about $2).
In camp: Cook rice, then add vinegar to the rice to make it sticky. Let the rice cool completely before rolling sushi. Place a nori on top of a sushi mat, and layer rice, veggies, sesame seeds, and seafood on top, then roll and cut to your desired length. Serve with soy sauce, reconstituted wasabi, and ginger. Serves four as an appetizer. Can’t find sushi makings at your local store? Go to
asiafoods.com for online shopping.