We hauled in logs, tree stumps, logs, grasses, trees, and even fall leaves to create a camp setting. We had two past YW sitting on the stump and singing camp songs accompanied by guitar.
Sister Karen Ashton happened to have the red and white enamelware and the red handled flatware at her cabin. She was gracious enough to let us use them. We didn't have a small plate for the bread, so we used a tinfoil tart pan. Thus, it was a tin-foil dinner. Actually, we started out thinking it would be fun to have the food served in tin foil, but we decided all the foil would be messy.
The napkins were tied with twine with a small pine cone and sprig of greenery attached. The favor was a silver pine cone charm with the "legend of the pine tree" and all of the recipes beautifully encased in a cellophane envelope.
Here are the cake and frosting recipe and the recipe for the warm caramel sauce that was drizzled over the cake. These recipes were generously shared by the woman who catered the dinner.
Sam's Chocolate Cake
2 1/2 c. sugar2 3/4 c. all-purpose flour
1 1/8 c. Dutch processed cocoa
2 t. baking powder
2 1/4 t. baking soda
1 1/2 t. sea salt
3 large eggs
1 1/2 c. milk
3/4 c. canola oil or other neutral flavored oil
1 T. vanilla extract
1 1/2 c. very hot water
1. Preheat oven to 350 degrees.
2. Grease pans. Use 3 8x8 square or 9x9 square or 1 9x13 plus 1 8x8 or 3 8x8 rounds
3. In a bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt.
4. In he bowl of an electric mixer, mix together eggs, milk, oil and vanilla.
5. Add the dry ingredients to the wet and mix on low speed for five minutes.
6. Gradually add the hot water, mixing at low speed just until combined.
7. The batter should be thin enough to pour.
8. Divide the batter into prepared pans, making sure that it doesn't come more than halfway up the side.
9. Bake for 35 minutes, until a toothpick in the center comes out completely clean.
10. Cake can cool in the pan.
Note: The cake rises a lot! so be sure to not fill the pans too full. When it comes out of the oven it falls slightly, but should end up flat and not have a big dip in the middle. It is undercooked if there is a dip.
Chocolate Frosting
6 c. powdered sugar2/3 c. Dutch processed cocoa
1/4 t. salt
3/4 c. unsalted butter, very soft, not melted (salted is okay)
1 t. chocolate extract (I didn't have this and it was okay)
1/4-1/2 c. cream or half and half, warmed
1. Sift powdered cocoa and salt into a large bowl (I stir it well with a whisk)
2. Add butter, extracts and part of the warmed cream.
3. Mix with an electric hand mixer.
4. Add cream till you get the desired onsistency.
5. Whip for 3 to 5 minutes until silky.
Note: If you're going to just frost the 9 x 13, this is too much frosting. Cut it down to 4 c. powdered sugar, 1 generous 1/2 c. of cocoa, 1/2 c. butter plus 1 T.
Warm Caramel Sauce
1/2 c. brown sugar1/2 c. white sugar
1/2 c. butter
1/2 c. heavy cream
1 t. molasses
1 t. vanilla
1/8 t. salt
1. Mix in a pyrex bowl.
2. Microwave 1 minute.
3. Stir.
4. Microwave 1 minute more.
5. Still till smooth.
Serve warm over the cake. Yum!!!!!
Let me know how you like these recipes!
The menu for the dinner was:
Italian Rolls
Berry Almond Salad
Apricot Glazed Pork Tenderloin with Apple Cider Reduction Sauce
Jeweled Rice Pilaf
Yam-Spiked Mashed Potatoes
Chocolate Cake with Warm Caramel Sauce
Apricot Glazed Pork
4-5 lbs. pork tenderloin (you can use pork loin but it won't be as tender)RUB:
2 t. Kosher salt
1/2 t. ground ginger
1/2 t. dried thyme
1/2 t. pepper
2 large garlic cloves, minced
GLAZE:
2 T. brown sugar
1/2 c. apricot preserves
1/2 T. dijon mustard
1/4 c. water
1 T. frozen orange juice concentrate
Preheat oven to 350 degrees.
1. Combine rub spices and rub over entire loins.
2. Place tenderloins in a shallow roasting pan on a rack.
3. Bake uncovered for 1/2 hour
4. Glaze: In a saucepan combine glaze ingredients and heat until smooth.
5. Bring to a boil. Cook and stir for 1 minute.
6. Brush tenderloin with apricot glaze and continue roasting for 1/2 hour more. Check internal temperature. Temperature should reach 140 to 150 degrees (unless you prefer your meat well done).
7. Let meat stand for 10 minutes before slicing. You will have small medallions, about 4-5 per person.
8. Serve with Apple Cider Reduction Sauce, if desired.
Yield: 20 servings
Apple Cider Reduction Sauce
1 gallon apple cider (reserve 1/2 c. apple cider to use for thickening)1/4 c. brown sugar (I think it needed twice that much)
1 c. apple cider vinegar
1 t. peppercorns
1 t. cinnamon
dash allspice
1/2 t. crushed red pepper
3 slices fresh, peeled ginger (thin) (I think it could use more ginger)
1/2 c. cornstarch
salt to taste
1. Set aside 1/2 c. of the apple cider.
2. Combine remaining cider with sugar, vinegar, peppercorns, cinnamon, allspice, red pepper, and ginger.
3. Reduce by half bringing to a boil, then gently simmer for about 2 hours, until reduced by half.
4. Check flavor, and adjust seasoning if necessary. Add salt to taste.
Note: I halved this recipe for 10 and it was still too much. Try cutting it down to 1/4 of the recipe for 10.
Jeweled Rice Pilaf
2 c. parboiled, long grain rice (she uses Uncle Ben's brown rice)1 c. wild rice or brown rice
2 t. salt
2 1/2 c. water
1/2 c. butter
garlic salt
1/4 c. craisins, chopped to fine dice
1/4 c. dates, chopped to fine dice
1/4 c. golden raisins, chopped to fine dice
1/4 c. chopped pecans or pine nuts
1/3 c. matchstix carrots, parboiled and chopped (or fine dice a carrot and parboil)
4 scallions, green and white, thinly sliced
1/2 t. salt
1/2 t. pepper
2 t. Herbs de Provence
1/2 c. fresh parsley, chopped
Chicken broth? It didn't have chicken broth listed in the ingredients on her recipe, but it mentions it in the directions. I haven't made this yet so I am just guessing on the amount - 1 cup to a full can?
Preheat oven to 325 degrees.
1. In a saucepan add salt to water and bring to a boil.
2. Place rice in a medium boil and pour boiling water over rice.
3. Cover and let stand 30 minutes.
4. Rinse with cold water and drain well.
5. Melt butter in a skillet.
6. Add rice and cook over medium heat, stirring frequently, until butter is almost absorbed - about 5 min.
7. Chop raisins, dates, golden raisins, and pecans if you haven't already done this.
8. Prepare carrots and scallions.
9. Stir into the rice: craisins, dates, raisins, pecans, carrots, scallions, salt, pepper, and Herbs de provence.
10. Place in a 2 quart greased baking dish and sprinkle with garlic salt.
11. Pour chicken broth over rice mixture.
12. Bake covered in 325 degree oven for 1 hour.
13. Add parsley and fluff with fork. Bake uncovered 10 minutes more.
Let me know if you try these recipes!
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