I recently received a comment asking what we pack food-wise for a three-week Temagami canoe trip.
This isn’t an easy thing to plan for. It’s a long, hard slog. Everything needs to be relatively lightweight so you aren’t dying after carrying over your first portage. You’re also out there for nearly a month, so you don’t want to forget anything or suffer the consequences of running out of booze.
a tasty autumn treat. just look at that oozing butter!
Here’s another use for the delicious spiced compound butter detailed in my Hot Buttered Rum recipe. We ate these for breakfast on our most recent outing, but they make an equally good dessert, especially for cold-weather camping. The butter, prepared at home, is the most fiddly step of the process. The apples themselves can be assembled in just a few minutes, and require about 20 minutes of baking over a campfire.
cheese that’s ooey-gooey on the inside and crispy on the outside? yes, please
This is one of our signature camping meals. We first made it several years ago and have been including it on trip menus ever since. It’s a good way to get in some fresh vegetables during the first few days of an extended backcountry trip, and an excellent use for that squashed loaf of bread that’s going a bit stale on the third or fourth day. If you leave out the bread, the ingredients will last at least a week without refrigeration. Nothing like grilled vegetables on day seven!
crumble-topped pie, made right in your own campfire
Andrew is a dessert fiend. I only like pie. I’m also a really lousy baker, and this is the one recipe I’ve perfected over the years: so much so that I’ve successfully adapted it for the backcountry and campfire. If I can bake this, anyone can. Here’s what you need: