Recipes From the Modern Klondike

by Keith Fisher

As promised last time I have been going through recipes for your enjoyment. Since The Klondike Dutch oven Cook off is fast approaching, February 7, I thought I'd show you some recipes from previous Klondike cook offs. Keep in mind they were all cooked in single digit weather in January so you shouldn't have trouble in you garage. First, however, a brief note about Dutch oven competition cooks:

Whether you’re a novice Dutch oven cook or you prepare every meal in cast Iron. Whether you compete, or just cook in camp, all Cast iron cooks have a common bond. They relish the praise and compliments received when everything went well and dinner was great. The smiles on well-fed faces tell the whole story.

There really is something fascinating about cooking outdoors in a cast iron pot. There is a thrill in placing a few coals on the lid, and underneath. Then, if everything goes well, your creation comes out every bit as beautiful and delicious as the television chefs conjure up each week. Of course Dutch oven chefs have all the advantages. No one can quite explain it but food just tastes better when it’s cooked in cast iron.

The Cooks in the Klondike cook off are to be commended. They plan and practice, developing their own recipes. Borrowing a little from others, and inventing their own techniques. For the most part they are amateurs. They pay for the food they cook, only to watch it disappear as samples for spectators.

Why do they do it? Well, of course there are prizes and bragging rights, but they love to share the madness that is camp cooking. In the end, however, to see the smiles and hear the praise of the spectators is better than the prizes they receive.
Come to the Klondike Cook Off at the Provo, Utah Sportsman’s Warehouse. Feb 7. Cooks meeting is at 8:45 a.m., cooking starts at 9 a.m. and goes till about 1 p.m.. I will be judging so come say hi.

Note: these recipes are as written by the cooks

Saint Louis Ribs
by Ben and Debbie Auxier
use 12-inch Dutch oven. 14 coals on top 9 on the bottom
also 8-inch Dutch oven for sauce 10 coals on top and 6 coals on the bottom


3-4 pounds baby back ribs
2 cup beef broth

Barbeque Sauce
2 teaspoon salt
1 1/2 cup dark brown sugar
4 cups beef broth
1/2 cup prepared mustard
1/2 cup white vinegar
1/4 cup (plus a bit more) Liquid Smoke
2-6 ounce cans tomato paste
1 cup Worcestershire sauce
2 tablespoon McCormick Hot Mexican Style Chili powder
2 teaspoon Louisiana hot sauce
2 teaspoon ground black pepper
2 teaspoon ground white pepper
1 teaspoon ground cayenne


Remove skin from back of ribs and any excess fat. Separate ribs by cutting between bones. Simmer ribs in beef broth for approximately 45 minute or until tender. While ribs are simmering, prepare barbeque sauce in 8" Dutch oven and simmer for approximately 1- 1/2 hours. Drain off liquid from ribs. Cover ribs with barbeque sauce and simmer 1/2 to 2 hours or until tender. Remove ashes and replenish coals after 45 minutes of cooking time.

Braided Onion Herb Bread
by Mat and Paula Bone

1 Tablespoon Yeast
1/4 cup water -- lukewarm
8 ounces sour cream
1 egg
1 tablespoon vegetable oil
2 teaspoons Honey
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup fresh chopped onion
1/2 teaspoon thyme
4 1/2 cups bread flour
2 teaspoons vital wheat gluten
1 tablespoon melted butter

Cook onion over a low heat until onions are glassy. In a 5 inch oven over 3 coals.
Dissolve yeast in a small bowl with lukewarm water. Allow to sit for 8-10 minutes until foamy.

In a 5" Dutch oven warm sour cream until it is 110 degrees. In a medium bowl combine egg, sour cream, oil, honey, baking soda, salt, onion, and thyme. Stir well. Add yeast mixture and stir to mix. Mix Gluten with flour. Add flour 1 cup at a time mixing thoroughly before adding more flour. Stop adding flour while dough is still sticky. Knead for 1 minute then let dough rest for 10 minutes. Knead for 4 more minutes adding additional flour in small amounts as needed. Dough should remain a little sticky.

Place in an oiled bowl and cover and allow to rise until doubled (about 1 hour). Punch down the dough. Knead briefly and separate into three equally sized pieces. Roll each piece into a 18" long rope. Braid the three ropes to form the loaf. Place in a sportsman's cooker and allow to rise for 30 minutes. Preheat lid of sportsman's cooker by placing coals on it 5 minutes prior to starting to cook bread.

Place the oven on a lid holder over the coals then place the lid with it's coals on top of the oven. Coal spacing should be about 3/4 inch gaps between coals around bottom of pan, and the same on top. On the top you will put a row of coals down the center, and on the bottom you will not.. Bake 25 - 30 minute until golden brown remove from pan to cool. Brush top of loaf with melted butter

Note: a sportsmans cooker is an oval cast iron roasting pan. Technically a Dutch oven but doesn't have legs.

Italian Cream Cake
by Carol Fuller
Two, 10-inch Dutch ovens 12 coals on top and 6 on the bottom of each

Cake

1 cup Buttermilk
2 cups sugar
½ cup shortening
½ cup margarine (softened)
5 eggs (separated)
2 cups flour
1 teaspoon soda
1 cup chopped pecans
1 teaspoon vanilla
½ cup mayonnaise
1 cup flake coconut

Cream shortening, margarine, and sugar together. Stir in egg yolks one at a time. Add flour, soda vanilla, buttermilk, mayonnaise, pecans, and coconut. Fold in well-beaten egg whites.

Coat two 10" Dutch ovens with Baker’s Joy. Pour half the batter into each Dutch oven. Bake 350 degrees. Use 12 coals on top and 6 coals on bottom, with ring. Rotate lid and oven separately ¼ turn every 15 min. Bake for about 1 hour adding more coals on top at the end of baking time if necessary or until done Remove cake, let cool and frost with butter cream frosting. Garnish as desired. Makes twelve servings.

Butter Cream Frosting

2 cubes softened butter
1 egg
¼ cup milk
2 teaspoons vanilla
¼ teaspoon salt
1-2 pound package powdered sugar

Cream butter, and blend all ingredients together until smooth and creamy.

Well there are three. I will dig up pictures of these for next week. don't forget, everyone is a novice until the first time they have to cook in the cold. This year could be the year you try it. who knows you might win. see you there.


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