Tag Archive for 'Siri'

Island Banana Boats & Coveted Norwegian Stick Bread



Tinsley Island Part II- Food to Camp By

This last visit to the island for the summer had me chomping at the bit. On our previous boat camping/cooking escapades, I had left with a long list of new ideas to bring to our next adventure.

While no one does a shoddy job of planning their meals at Tinsley Island, my challenge was to come up with a tantalizing new adventuresome, yet uncomplicated series of meals, that enabled us to make good use of our leftovers; so that nothing on the food front had to be carried home. I am pleased to say – mission accomplished! No leftovers and an ample amount of others circling the fire pit asking about our menu and meal preparations – most importantly, the feedback received from my toughest critics made it well worth my while.

This is my summer bonus post- yes, two recipes to let you know that while I’ve been a bit challenged on uploading my recent blog updates, it was not due to lack of wanting to tell you more.

I must admit, as I sat down to plan this out, I had to think of Jane Maynard’s site as it is no easy task to put together menus. I recently ran into her at BlogHer10 in New York, and she seemed pleased not only with my menu, BUT with my modifications to make an adult version of the banana boats.

Voila! My no-left over weekend menu plan and a few recipes to savor your eats in the great outdoors.

Banana Boats (and Special Adult Dessert Modifications)

Ingredients

1 banana, slit on the concave side and slit into rounds
1-2 TBS chocolate chips
6-8 mini marshmallows, or 1 large marshmallows cut into small pieces
heavy duty foil

**Adult version modifications**
rum
lemon, squeeze of lemon wedge
honey

Directions

Lay the banana on its “back” and peel slit the top open. While in the skin, cut banana rounds every half inch. You may need to take out a few slices to make a bit more room for the yummy filling.

Stuff chocolate chips and marshmallows between the pieces. Wrap in foil and cook approximately 7-10 minutes until outside of banana skin turns dark brown.

If making the adult version, you may want to substitute the chocolate chips for a generous splash of rum, a squeeze of lemon and honey.

Serving: 1

Photo: Jane Maynard

Norwegian Stick Bread

If you found Siri’s Norwegian Sweet Buns recipe charming, you must try her Coveted Norwegian Stick Bread Recipe. On her recent visit to the United States, we brought her with us to enjoy our version of camping, and her menu contribution was wonderful. So many islanders wanted the recipe, that she agreed that we had to post it!

Ingredients

8 cups flour (I used 4 cups white flour and 4 cups wheat flour)
4 TBS sugar
1 tsp salt
2 1/4 cups water
1 TBS oil
3 tsp baking powder
four for dusting
sticks for cooking bread

Directions

Wash all sticks so that they are free of dirt. Make sure that stick is wet before wrapping dough around it so that the stick does not burn in the fire.

Mix all ingredients together, dusting hands with flour, take approximately 1/2 cup of dough and wrap around the stick. Place on grill and continue to move frequently until bread is browned equally on each side.

Servings: 8-10

Step 1- You will need a few good sticks.

Step 2- Take a piece of the dough.

Step 3- Wrap dough around sticks and place on grill or in fire.

Step 4- Cook the bread until brown on all sides.

** Weekend Menu**

Friday
-dinner: Norwegian Stick Bread, pork tenderloin in a honey soy sauce glaze, grilled pineapple, roasted bell peppers and onions, and heirloom tomatoes/red onions/focaccia crouton salad
-dessert: banana boats (adult and kid-a-fied)*

Saturday
-breakfast: blueberry pancakes with pineapple and pork tenderloin hash
-lunch: grilled veggie and Swiss cheese sandwiches on focaccia, fruit salad, green salad with grilled bell pepper and fresh basil
-dinner: seasoned tri-tip, corn on the cob, sauteed zucchini and onions, grilled portobello mushrooms
-dessert: s’mores

Sunday
-breakfast: portobello, zucchini and onion scrambled eggs with Pan Fried tri-tip and broiled tomatoes, skillet toast and fresh picked blackberries and left over s’mores

Sweet Hot Norwegian Buns

I promise AND I deliver. The recipe that encapsulated my year of Norwegian food with Siri. The cooking was wonderful but somehow, no matter where you travel on your food escapades, favorites always come back to comfort food. (Don’t deny it- it is Truth-ology because as much as you “L-O-V-E” your green beans and pancetta you ‘LOVE LOVE LOVE’ bread and chocolate and wine because those are the most common denominators of food happiness …and no matter how you flip it, comfort foods REALLY DO make us feel better.)

Norwegian Cardamom Buns

Norwegian Cardamom Buns

Hence the first time I vlog I did it with comfort and friendship in mind. The ingredients are simple, there is nothing daunting. For those of you that are yeast weary this three part mini-cooking series should help connect the dots and enable you to throw your caution to the wind. Time for hot buns in the oven? You will not be disappointed – or at least I never was.

 

Hot Norwegian Buns

Ingredients

1 cube butter (1/2 cup)
2 ¾ cups milk
3 (50g) cubes cake yeast
¾ cup sugar
3 ½ tsp cardamom
6 cups flour

Directions

In medium size pot, heat the milk and butter until warm (do not boil). Temperature should be warm to the touch but not hot.

In a large bowl, crumble the yeast blocks. Add in 1/3 of the milk and butter mixture, stirring until yeast is dissolved. Add in sugar and cardamom and stir until mixed. Add in approximately 2 cups of the flour and stir. Repeat two more times, until dough reaches desired consistence. It should easily pull away from the sides of the bowl with the mixing spoon. (We had to add in another 1/2 cup of flour).

Let sit to rise approx 45-60 minutes.

Take 1/2 of dough and place on floured surface. Roll around in the flour until it is no longer sticky to the touch. To roll into the ball shape, dip palm of hand in flour, take a small handfull of dough and press down and begin rolling in clockwise direction (take additional flow on palm of hand as needed). As dough takes form, you will want to raise your hand slightly and allow the ball of dough to be cupped by your fingers.

Bake at 450 degrees for approx 15 minutes or until golden brown.

Footnote: While I am told these are intended to be more of a dessert or tea bun I loved to eat them any time of day or night because they were wonderful. If you want to save some for another day, it is best to freeze them once cooled and then to reheat you can use either a toaster oven (my preference because it makes the crust a little more crispy) or a microwave on low for a few minutes.