Bacon Wrapped Trout

Bacon Wrapped Trout Stuffed with Herbs  from the New Camp Cookbook by Linda Taylor 4 Servings   This camp staple is a classic, foolproof recipe for a fresh catch of the day. Kitchen twine holds the lemons and scallions together, but un-waxed, plain dental floss works in a pinch.  whole trout, butterflied and bones removed  Salt and ground black pepper  Garlic powder   8 sprigs thyme   4 sprigs rosemary   2 large lemons, halved crosswise, sliced into thin half moons  8 scallions   16 to 20 strips bacon  Prepare a grill over medium heat.  Season the trout inside and…

Camp Recipes

  Blueberry Skillet Scones with Lemon Glaze  Fresh, warm, homemade pastries at camp? Yes, please!   Crisp and dry on the outside, soft and dense center, they are delicious with jam or butter served alongside coffee or tea. To make a savory version swap sugar, lemon zest, and blueberries for shredded Cheddar and chopped scallions. Makes 14 Scones.  Scones  2 cups (240 g) Multipurpose Baking Mix (page 44)  3/4 cup (180 ml) buttermilk  1/4 cup (56 g) butter, melted and cooled, plus more for greasing  3 tablespoons granulated sugar  1 large egg  Zest of 1 large…

Lilac Lemonade

  Lilac Lemonade by Wildfolklore An easy way to enjoy the delicate scent of lilacs is to create a syrup which can then be used to make a thirst-quenching lemonade. For Lilac Syrup: 1 cup sugar 1 cup water 1 cup lilac blossoms, densely packed Place sugar in a small saucepan and pour in water. Bring mixture to a boil. Once sugar is dissolved and liquid is clear, boil for 10 minutes to thicken. Stir in the lilac blossoms and return syrup to a boil. Remove the pan from the heat and let sit for…