KOA

KOA June 24 -27, I983 (The Inaugural Kleerup Organized Activity)

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Kings Canyon was so great last year that we thought it would be fun to have a non-Boy Scout family campout there.  Each family will plan and direct the cooking of one meal plus one hors d’oeuvre.  As to meals, how about brunch and dinner since we ate too much last year with breakfast; lunch and dinner and we had a hard time fitting them all in each day. 32 people were up for the adventure.

The cost of the event is $1.00 per night per person plus your % of the total food cost.

* = recipe on the blog

Friday Dinner

*Cream Cheese Rolls – Dell-I
*Spinach Dip – Harris
Beef Dip – Drobish
*Shrimp Kabobs AKA Marinated Grilled Shrimp – Kleerup

Soup – Dell-I
Cheese Straws – Dell-I – Puff Pastry strips twisted with Parmesan cheese, butter

Potato rolls – purchase – Kleerup

*Salad Bar – lettuce, tomatoes, cheese, mushrooms, beets, red onion, green onion, bean sprouts, croutons, hard boiled eggs, garb. beans, kidney beans, cucumber, avocado, bacon bits, artichoke hearts, blue cheese.  Three dressings

*Mud slides – New adults

Saturday Breakfast

Blintzes – McD       sour cream strawberry, raspberry, cherry jam
Scrambled Eggs
Ham

OJ
Grapefruit

Tea

*Dim Sum – Kleerup

Saturday Dinner

Deviled Eggs – Dell-I

Steak – Harris   Béarnaise Sauce
Corn
*Caesar Salad – Kleerup

Strawberry Short Cake

Sunday Breakfast

Stuffed Pieta Bread – Biles   3 fillings: egg +

Fruit cocktail
Coffee cake – Kleerup

Sunday Dinner

Quesadillas – Underwood
Jicama
Cream Cheese/Pepper Jelly
Dip – Biles

*Margaritas – New adults

Tostadas – Underwood Tortillas, beef, chicken, lettuce, tomato, beans, onion, cheese , guacamole, sour cream, salsa

*Cherry Cobbler, cookies  (did not make cobbler)

Monday Breakfast

French Toast – Drobish       Syrup, jelly, powdered sugar, butter
Sausage
Melon
Juice

Milk, Coffee, Sankha, Tea, Punch, Wine, cocoa, soft drinks, juice, beer

Cheese, Sausage, Crackers, Trail mix, Fruit, Dried fruit, peanuts, Cookies, Other junk

For the sake of history, attendees:  Biles 2/2, Dell-Imagine 2/2, Drobish 2/3, Harris 1/3, Kaver, Doug + Sue Boyce, Kleerup 2/1, March, Andy, McDonald 2/2, Underwood 2/2,  MacKorsky 2

1992 Boy Scout Campout:  Eric Butcher, Mike and Sam Ferrari, Todd Harris, Martin McDonald, James Mc Fadeyan, Chris Rabun, Craig Underwood, Robert and Jeanine Dell-Imagine, Doug Kavner, Eric and Margie Kleerup, Andy March, Helen and Bob Dell-Imagine, Jim and Ginger Kleerup, Ken Underwood

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Puff Pastry Fruit Tarts with Ricotta Cream Filling

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This filling is really good – but a bit of work.   For quick-and-easy just mix some sugar and a little milk into cream cheese.  Once filled they should stay crisp for about 2 hours, and they should be kept cold.

Filling Ingredients:

  • 1 1/2 c whole milk ricotta cheese, strained
  • 1/2 c heavy cream
  • 3/4 c powdered sugar, divided
  • 6 oz cream cheese, softened
  • 1/2 tsp vanilla extract

Filling Directions:

  1. Strain the ricotta – simply place it on several layers of paper towels then wrap and flatten and press to extract some of the
    excess liquid.
  2. Whip heavy cream in a medium mixing bowl using an electric hand mixer set on high speed until soft peaks form.
  3. Add 1/4 cup of powdered sugar.
  4. Whip until stiff peaks form.
  5. Set aside.
  6. In a separate medium mixing bowl whip cream cheese until fluffy, about 1 minute on high speed.
  7. Add remaining 1/2 cup powdered sugar and vanilla.
  8. Mix until combine.
  9. Add ricotta.
  10. Whip until fluffy, about 1 minute longer.
  11. Fold in whipped cream mixture.
  12. Cover and chill through.
  13. Keep chilled until ready to serve pastries (use within the day for best results).

Pastry Ingredients:

  • 2 sheets frozen puff pastry (17.3 oz total)
  • 1 large egg mixed with 1 Tbsp water
  • 1 1/2 Tab granulated sugar

Pastry Directions:

  1. Thaw puff pastry about 20 – 30 minutes (it should still be cold, don’t thaw entirely through it should hold a fairly stiff shape).
  2. Preheat oven to 400° about halfway through thawing puff pastry.
  3. Unfold dough then cut each sheet into 9 squares.
  4. Use the folds as a guide cutting those into strips, then from there each strip the into thirds.
  5. Without cutting all the way through the dough, cut a square inside of each pastry square, coming about 1/2-inch from the edge on all sides.
  6. Transfer pastries to two 18 by 13-inch baking sheets lined with silicone baking mats or parchment paper, spacing them at least 1 1/2-inches apart.
  7. Transfer one baking sheet of pastries to refrigerator to keep cold.
  8. Brush remaining sheet of puff pastries with egg mixture and sprinkle with sugar.
  9. Bake 10 – 15 minutes until well puffed and golden brown.
  10. Remove from oven and immediately (and gently),  follow square previously cut and cut once more using a sharp knife so the pastry will collapse in the center while it’s still warm.
  11. Repeat process with second chilled sheet of pastries.
  12. Let pastries cool on a wire rack.

Fruit toppings:

Fresh blueberries, raspberries or strawberries, fruit in season
Fresh mint, for garnish (optional)

To assemble pastries:

  1. Transfer filling to a piping bag fitted with a star or round tip.
  2. Pipe filling into puff pastry squares just before serving.
  3. Top with fresh fruit and mint.

Serves: 18

Source:  Cooking Classy

White and Wild Rice Pilaf

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Wild rice can be expensive and strong in flavor.  Mix it with white rice and it becomes a versatile side dish.  Feel free to add other herbs of your choice.  Add mushrooms /peas for color and flavor.

Ingredients:

  • 1 Tab olive oil
  • 1 large onion, chopped
  • 1 c chopped carrot
  • 1 c sliced celery
  • 2 garlic cloves, minced
  • 1/2 cup uncooked wild rice
  • 28 oz chicken/vegetable broth
  • 1 c uncooked long-grain white rice
  • 2 Tab chopped fresh parsley

Directions:

  1. Heat oil in a large nonstick skillet.
  2. Add onion, carrots, celery and garlic and cook until tender.
  3. Add wild rice and broth.
  4. Heat to a boil.
  5. Cover and cook over low heat for 25 minutes.
  6. Add white rice.
  7. Cover and cook over low heat for 20 minutes or until done.
  8. Stir in parsley

Serves: 6

Source:  Food.com Recipe by Bec6206

Parmesan Cream Dip 

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 Quick and easy, even better the next day.

Ingredients:

  • 2 c sour cream
  • 1 c grated Parmesan cheese
  •  1 Tab red wine vinegar
  •  1 Tab Dijon mustard
  • 1 clove garlic mashed
  • 1 tsp sugar
  • 1/4 c chopped parsley

Directions:

  1. Add all the ingredients to a bowl.
  2. Mix well.

Serves: Makes 2 cups

Source:  Lost years ago.

KOA June 21-24, 2019 Renaissance Fair

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24 Lords and Ladies, Knights and Peasants, a Monk or two gathered at Dos Picos for fun filled weekend.  Food and wine were consumed and costumed visitors gathered for a great weekend.

* = recipe on the blog
Friday Dinner

*Scotch Eggs
*Charcuterie Board- Cheese, olives, cured meat platter
*5 Million Dollar Dip
Crackers

*Salad Bar
Mini Turkey legs (*Grilled Chicken – drumsticks)
Rustic bread/butter

*Mudslides

Saturday Breakfast

 *Lemon Blueberry Sour Cream Coffee Cake
Yogurt
Cereal
Fruit
*Omelets
Fruit
Bacon (cook at home)
*Biscuits

Saturday Dinner

*Mediterranean Sparkling Spring Mixer

Mediterranean dips, Zhong sauce, Tapenade. Hummus,(purchase)
Crudité
Flatbread, crackers
*Cheese Triangles
Smoked Salmon (purchase)
*Tzatziki (Make at home or purchase)
Crackers

Steak on a Stake (*Red Wine Marinade)
Chicken on a Stake (*Lemon Thyme Chicken Skewers)
*Roasted Root Vegetables 

*Mediterranean Chopped Salad 

*Karidopita:  Honey cake
Dried fruits and nuts

Sunday Breakfast

*Puff Pastry Braid
*Vegetable Egg Bake
Fruit
Hash browns
Sausage (pre cooked)

Coffee, Cocoa, Tea

Sunday Dinner

Beer/Wine/Soft Drinks

Iron Chef Competition- Secret Ingredient: cucumber

*Slow Cooked French Dip Roast Beef Sandwiches
*Dead Simple Slaw
Leftover potato salad from lunch if any

Monday Breakfast

Yogurt, cereal
fruit
OJ and coffee
bagels
cream cheese
smoked salmon
capers

 

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Easy Vegetable Egg Bake

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A good way to get protein and veggies into your breakfasts. Dress it up with salsa and sour cream.  For a less firm casserole add a cup of milk or sour cream to the mixture.

Ingredients: 

  • 12 eggs 
  • 1 tsp garlic 
  • 1/2 tsp black pepper 
  • 1/4 tsp salt 
  • 1 1/2 C fresh baby spinach, chopped (or 10 oz frozen)
  • 1/2 of an orange or red bell pepper, chopped 
  • 1/4 C red onion, chopped 
  • 1 C shredded jack cheese, divided 
  • 1/2 C shredded cheddar cheese

Directions:

  1. Preheat oven to 350°.
  2. Lightly spray a 9 x 13 inch baking dish with non-stick cooking spray.
  3. Whisk together eggs, garlic, salt, and pepper in a large bowl.
  4. Mix in spinach, bell pepper, onion, and ¾ C jack cheese.
  5. Pour mixture into prepared baking dish.
  6. Bake for 20 minutes.
  7. Carefully remove from oven and sprinkle with remaining mozzarella and cheddar cheeses.
  8. Bake for an additional 20 minutes. 

Serves:  8-12

Source:  Kitchen Addition via Cathy Painter

The Mediterranean Sparkling Spring Mixer

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The Mediterranean Sparkling Spring is a Prosecco and vodka cocktail that puts the fresh in refreshing. Tart lemon juice and muddled mint brighten the drink, while vodka provides backbone. Triple sec balances the flavors and adds a touch of sweetness, and the Prosecco float gives it a fun, bubbly boost.  Its name reflects the origins of its ingredients. The Prosecco is, naturally, from Italy, and the Ciroc vodka is from a distillery in the south of France. The resulting cocktail is refined, refreshing, and the ultimate party pleaser.  For the younger set – Sprite with a lemon slice and mint leaf.

Ingredients:

  • 3 ounces vodka
  • 1 3/4 ounces triple sec
  • 1 3/4 ounces lemon juice
  • 3 mint sprigs
  • Prosecco

Directions:

  1. Add vodka, triple sec, lemon juice, and mint sprigs into a mixing glass.
  2. Muddle.
  3. Add ice to the mixing glass.
  4. Stir.
  5. Strain into two serving glasses.
  6. Top with Prosecco.

Serves:   2

Source:  Vinepair via Cathy Painter and Allison Painter

Karidopita: Walnut and Honey Cake

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Karidopita (kah-ree-THOH-pee-tah) is a moist and flavorful walnut cake that is flavored with cinnamon and bathed in sweet syrup. It’s a great cake to make ahead because it will keep well covered and at room temperature.  It doesn’t hurt to top it with whipped cream or ice cream.

Cake Ingredients:

  • 1 c light olive oil
  • 6 eggs
  • 1 c whole milk
  • 1 c sugar
  • 2 c all purpose flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1 and 1/2 c coarsely ground walnuts plus 1 tablespoon flour 

Cake Directions:

  1. Preheat the oven to 350°.
  2. Butter the bottom and sides of a 9 x 13 inch baking dish.
  3. Beat the eggs and sugar together for a few minutes until thick and pale.
  4. Add the olive oil and milk.
  5. Beat well to incorporate.
  6. In another bowl, sift the flour, baking powder, baking soda, ground cinnamon, ground cloves and salt.
  7. Slowly add them to the egg mixture while gently whisking just until incorporated and most of the batter is smooth. Do not over mix! Otherwise your cake will not be light and fluffy.
  8. Combine the ground walnuts with the tablespoon of flour and mix it. This will prevent the walnuts from sinking to the bottom of the cake.
  9. Fold in the walnuts gently with a spatula.
  10. Pour the batter in the already prepared baking dish.
  11. Bake it for about 45 minutes or until a toothpick inserted into the center of the cake comes out clean.

Honey Syrup Ingredients:

  • 2 c sugar
  • 1 c honey (measure your honey after measuring the oil for the cake. Doing this makes the honey slide out of the measuring cup much easier.)
  • 3 c water
  • 1/4 tsp whole cloves
  • 1 cinnamon stick

Syrup Directions:

  1. While the cake is baking, prepare the honey syrup.
  2. Combine all of the ingredients into a saucepan.
  3. Bring it to a boil while stirring.
  4. Let it continue to cook over medium heat for about 5 minutes until very slightly thickened.
  5. Turn off the heat and allow the syrup to cool completely before removing the cloves and cinnamon stick.
  6. As soon as the cake is done baking, remove it from the oven.
  7. Poke it all over with a toothpick.
  8. Pour all of the cooled honey syrup over the cake slowly, allowing it to be absorbed.

Garnish Ingredients:

  • 1/2 c ground walnuts
  • 1 tsp powdered sugar
  • a pinch of ground cloves
  • ¼ tsp ground cinnamon

Garnish Directions: 

  1. Combine the walnuts with the powdered sugar, cinnamon and cloves.
  2. Sprinkle over the cake to garnish.

Enjoy!!

Serves:  8 -12

Source:  Dimitra’s Dishes via Cathy Painter, Allison Paintaer

 

Baked Scotch Eggs

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Contrary to popular belief, Scotch Eggs have nothing to do with Scotland. Actually, these little, hand-sized snacks originated as a British picnic staple. It is only recently that they have begun to make their way into pubs and restaurants worldwide. The original Scotch Egg is said to have been invented by the British department store Fortnum & Mason in 1738. The name “Scotch” didn’t come as a reference to Scotland at all, rather, it came from the term “scotched” which refers to the preparation method of coating something with breadcrumbs and frying it.

The perfect Scotch Egg is all about layers. A crispy exterior, flavorful sausage, and a slightly soft-yolked hard-boiled egg. The result is a combo that is strangely addicting.  What’s not so addicting is the belly-bomb that the deep-fried version can be. Yes, traditionally all Scotch Eggs are deep-fried,  but the baked version is just as good and certainly easier (especially if you are camping!)  Great as an appetizer (cut in half), for brunch , breakfast or picnic.

Ingredients:

  • 1 lb  turkey or pork sausage, with casing removed (can be seasoned if you like)
  • 8 hard boiled eggs, peeled
  • 2 eggs, whisked
  • 1/3 c dry bread crumbs (Panko crumbs would also work very well.)

Directions:

  1. Preheat oven to 375°. 
  2. Divide sausage meat into eight equal portions.
  3. Pat out one portion to 1/8-inch thickness.
  4. Wrap completely around a hard boiled egg, pressing edges to seal.
  5. Repeat with remaining eggs and sausage.
  6. Roll sausage-coated eggs in whisked eggs, then in bread crumbs.
  7. Place eggs on baking sheet.
  8. Bake in preheated 375° oven until lightly browned, about 20 to 25 minutes.
  9. Serve warm. Or let cool, then refrigerate and serve cold. Serve within three days.

Notes

*To hard boil the eggs: Place them in a large pot full of cold water with 1 Tbsp of salt. Bring the water to a hard boil over medium heat. Turn off the heat and let the eggs stand in the water for 7-10 minutes (depending on how firm you want your yolks). Move the pot to the sink and fill it with a couple changes of cool water, to cool the eggs down. Dry the eggs. Hard boiled eggs can be stored in the refrigerator (be sure to make the container as Hard Boiled) for up to 1 week.
Serves:  Depends – 8 as an appetizer, 4 as a meal
Source:  Cathy Painter, Allison Painter

Lemon Thyme Chicken Skewers

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Quick and easy – no brainer!

Ingredients:

  • 2 Tab olive oil
  • 1 Tab lemon juice
  • 1 Tab chopped fresh thyme
  • 2 tsp chopped garlic
  • ½ tsp salt
  • ¼ tsp pepper
  • 8 boneless chicken thighs

Directions:

  1. Mix all marinade ingredients and pour over chicken thighs in a ziplok bag. 
  2. Let marinate chilled 1-4 hours.
  3. Put chicken on skewers and grill.

Serves:  8

Source:  Cathy Painter, Allison Painter