Cold Hands HotFood Part 2

by Keith Fisher

Last week I promised some of the recipes of Klondike. Here is the pie everyone raved about.

Bursting with Berries Pie
Terry and Stuart Lewis
10-inch Dutch oven
16-18 coals on top
8-9 on the bottom.

Crust
2 cups flour
1 teaspoon salt
2/3 cup Shortening or Lard
2 tablespoon butter
5 tablespoon water

Egg wash
1 egg
1 tablespoon water
beat together

Cut dry ingredients with shortening and butter until the consistency of peas. Add 5tablespoons of water to bind dough together. Work Dough as little as possible. Chill until ready to use.

Filling
2 cups black berries
2 cups Strawberries (halved)
2 cups raspberries
2 cups blue berries
6 tablespoons Clear Jel
1 cup sugar
½ teaspoon vanilla extract
½ teaspoon Almond extract
2 tablespoons butter cubed

Mix sugar and Clear Jel together. Add and mix well, all ingredients except butter. Set aside.
Roll out 1 batch of pie dough, place in a 12-inch Dutch oven to cover bottom and 2/3 the way up the sides. Spoon in Pie Filling. Sprinkle cubed butter on filling. Roll out remaining Pie dough to to make top crust. Put top crust in place. Trim and seal edges. Brush top with egg wash.

Bake using 18-20 coals on top and 8 on the bottom for about 50-55 minutes. Remove from Dutch oven and cool.

Berry Glaze
1 8ounce pkg. Cream cheese
1 14 ounce jar marshmallow cream
5 tablespoons raspberry concentrate
12 raspberries, mashed

Whip all glaze ingredients together until smooth. Drizzle over cooled pie.

Here is a list of the winners

Advanced class

1st place: Terry and Stuart Lewis (Qualified for Worlds 2010)

2nd place: Bill and Toni Thayn

3rd place: Debbie and Michael Hair

4th place: Ben and Debbie Auxier

5th place: Erick Hansen and Lynn Patterson

6th place: Ted Cromer and Dallen Cromer

Novice class

1st place: Colton Patten and Chad Ward

2nd place: James and Melissa Knowles

Best Dessert: Bill and Toni Thayn

Best Bread: Terry and Stuart Lewis

Best Main dish: Terry and Stuart Lewis

People's Choice: Eric Hansen and Lynn Patterson

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Cold Hands Hot Food

By Keith Fisher

Yes, it was later in the year, but the weather bore record of Klondike cook off competitions of the past. The sun threatened to come out and warm the place up, but that notion quickly disappeared with the return of the clouds. The competitors lined up for a light-hearted cook’s meeting to receive last minute instructions. There was a title at stake, not to mention the great prizes provided by Sportsman’s Warehouse and others.

I spent time walking down memory lane to years past when the Klondike had its beginnings. That first year, 2002, dawned cold and cloudy. Somebody called the weatherman and reported 9 degrees. I spilled water on the sidewalk and it immediately froze.

It wasn’t quite that cold this year, about 47 degrees, but it was cold enough to need the hot chocolate and soup provided by the IDOS cook off liaison, Ranes Carter. He was a hero in the event this year, because I, the creator of the cook off, had commitments and couldn’t do it this year.

Ranes found a substitute in Damon Faust and his wife. They stepped up to the plate and did a fabulous job.

After the meeting, the cooks were turned loose to start their fires and prepare their food. Wonderful aromas soon wafted in every direction making mouth’s water inside and outside of the store.

In 2001 when I approached Blaine Murray the manager at that time, I tried to explain the challenge involved in a cold weather cook off. He said, “I can donate a Dutch oven for a prize if you will come in an fill out the paperwork.” I said, “You don’t understand, I want to do it in front of your store.”

He saw the value of an event in front of his store, bringing customers into his store. Since then, Sportsman’s warehouses all over, have been great friends of Dutch oven cooking.

Eric, the current manager, is committed to making the Klondike event great and he is a good friend of Dutch oven cooking.

The cooks this year provided wonderful taste treats. It was honestly hard for the judges to decide. In the end, first place was awarded to Terry and Stuart Lewis of Tabiona, and American Fork, Utah for Smokin’ Maple Bacon Ribs with buttered rice, Parmesan Chicken rolls, and Bursting with Berries Pie.

Terry, by the way, is a former world champion. He has come back into competition after a long absence and many of us are looking forward to his winning a second time at the Worlds Championships.

Here are some pictures of the winners and their dishes. Next week, I will continue this article, post some of the recipes and talk more about all the competitors.

We even had 7 year old, Melissa Knowles competing with, James, her father. James had an accident eith a knife but Mellissa had fun. you can bet she will be back.

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Okay, So, My Bad

by Keith Fisher

I know. It’s almost impossible to believe, but I made a mistake last week. You see I post this blog once a week on Friday and it posts on Monday at YourLDSneighborhood.com . So, last week I said I’d post a blog about the Klondike Cook off this week. See the flaw? It’s Friday and the cook off hasn’t happened yet.

So if you came here expecting a report, I’m sorry, my bad. I will be posting my report next week I promise . . . no really. And for those of you who came here today, there is still time. The cook’s meeting is tomorrow morning at 8:30 AM.

Chicken Cordon Blue & Twice Baked Potatoes

Daryl Rodemeyer & Jim Hansen 2007 klondike

6 to 8 chicken breast (boneless, skinless)
1 pkg. stovetop stuffing chicken flavor, crushed to coarse crumbs, include seasoning
1 Swiss cheese stick per breast (about 1"x 1" x 4"long)
1 slice ham for each breast (1/8 " to 1/4" thick)
1 can cream of chicken soup
½ cup light cream (half & half)
2 Tablespoon melted butter

Combine cream and soup. Add to a well-oiled 12-inch Dutch oven. Pound chicken until about ¼-inch thick. Roll ham slice and 1 cheese stick in each chicken breast.
Use a toothpick to hold if necessary. Place meat in the Dutch oven seam down. Drizzle the chicken with butter. Sprinkle chicken with breadcrumbs. Bake at 350°, 10 to 12 coals on top, 18 to 20 coals on bottom, for about 45 min. or until chicken is done. Sauce can be used for gravy

Twice Baked Potatoes

4 to 6 large Russet potatoes
1 stick melted butter
1 cup grated cheese
2 cups sour cream
¼ cup chopped chives

Bake potatoes in a Dutch oven, about 1 hour or until done. Split top and scoop out each potato. Reserve the scooped out skins. Whip the removed potatoes with sour cream and butter. Replace whipped potatoes to the skins. Place in Dutch oven and heat until heated through. Garnish with chives and cheese. Return to heat until cheese is melted.

Note: this recipe is verbatum from the competitors and hasn't been edited.

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A Tip and an Old Picture

By Keith Fisher

First, let me remind you of the Klondike Dutch oven cook off, on Feb 7. It will be held at Sportsman’s Warehouse in Provo, Utah. I will be judging so come and say hi.

Did you ever notice how certain events in our lives tend to disable us? We often readjust our lifestyle because of them. I’ve been experiencing some of those events in my life, and to add to it, I’ve been doing battle with the dragon that is a bad cold. It might be viral, who knows, but it’s suddenly Friday and I have nothing planned for my blog this week.

Next week, I promise a full report on the Klondike cook off with a few recipes and pictures, but this week, well, you know.

It’s early spring out there, guys. Time to get out and get the pots oiled. Repair all the tools that broke last year, and get new ones if need be. One thing I like to do is paint my table and fire tools. Every year, they get scratched, left out to rust, or just plain neglected. It feels good to start another year with good-looking tools.

Keep in mind, however, If you’re painting a tool that stays hot, like your Dutch oven table, you should use a high temperature, barbecue paint. You can find it at the hardware store in spray cans.

Good luck in your prep, and remember if your pot has lost its seasoning, just do it again.

I thought you’d enjoy this civil war picture. Bet they don’t have a food handler’s permit.

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New Tag

I recieved a challenge from Tristi Pinkston to go to the sixth folder in my pictures folder, post the sixth picture I find there and explain. Well, first, I had to eenie, meenie, mineie, and moe to decide which picture folder on which hard drive on which computer. I must have picked right, because I ended up in my Library of congress folders of Dutch oven cookers. I had to convert the image from Tiff to Jpg but here it is.
This is an old picture, taken in 1905 on a wyoming cattle drive. the caption says something about Breakfast. In the tiff version, you can see much more detail but this illustrates the idea that we've gone soft. look, no campchairs, no table, no motorized ATV's, and no motorhomes.

Just a chuck wagon, horses (the first ATV), a bedroll under the stairs or under the wagon if it's raining. Sit on the ground or your feet. oh yeah, times have changed.

Below, is my camp on the fourth of July a few years ago, We were camped in the LDS church's, Mutual Dell Campground, in American Fork Canyon, Utah

I realize, I might be tagging someone twice, but here goes. Heather, Nichole, Kim, Darvell, Gaynell, and Connie they are my ctritique group, and the LDS writer's blogck.

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.


YourLDSneighborhood has added exciting new things to its website. Please drop by and take a look, browse around, check out our vendors, our radio station, our authors, our musicians and more. Check out the Neighborhood.

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My Attempt at Self Promotion

By Keith Fisher

First, I have an announcement. I told you a few weeks ago, about the Klondike Cook off I created. It was held in January each year and had the inherent challenge of beating the cold while cooking. Because my schedule is currently overwhelming, My Friend Ranes Carter found a good man to take the reins of the event this year. His name is Damon Faust, and it will commence Feb 7 at 8 am for the cooks meeting. I will be judging. So stop by and say hello. It will be held in front of the Provo, Utah Sportsman’s Warehouse. See you there.

Now, Let me express my disappointment in the current contest. I made a shameless attempt at self-promotion. My friend suggested that perhaps people don’t have time to search for the answers. When one of my Dutch oven friends posted most of them, and mentioned not being able to find one, I decided they must be too hidden.

Ranes provided many of the answers from personal knowledge, so it was easier for him. I’d like to thank Cindy Beck for playing along. She didn’t really want to compete, so she provided answers that made me laugh my socks off.

So, according to rules, I must provide the solution to the questions:

• What year did I win the World Championship Dutch Oven Cook Off with my partner? 2005 Its in the bio under the picture on this blog. Go here for an article I wrote about it at the time.
  
• What do I love to do, first thing in the morning on campouts? Flip Waffles on top of a camp chef stove. See the article on this blog.
  
• Name 3 Dutch oven manufactures. Lodge, Campchef, Maca, Texport, GSI. There are others I have also mentioned in the blog.
  
• What is the name of my Dutch oven website (not my blog)? Uvdutch.com. Technically, I named it Utah Valley Dutch Oven Days, but I lost the banner and haven’t replaced it. I also maintain the K N Fisher Writer’s website. I still need to come up with a catchy name. Maybe it can be the subject of another contest?
  
• What does the picture show on top of the picture scrapbook page? Me and my partner being interviewed by a local TV personality after winning the World Championship in 2005.
  

There you have it. Congrats to Ranes Carter for providing most of the answers I’m sorry if I made it too difficult. I promise the next one will be easier.

Next time, on the blog, I’ll post a wonderful recipe for spring. It’s time for the weather to change don’t you think?

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