Breakfast Camping Recipes - Lemony Maple Blueberry Sauce

Spice up your oatmeal with lemony blueberry sauce. Or go for camp-side blueberry pancakes--topped by more blueberry sauce.

by: Backpacker Contributors

Lemony Maple Blueberry Sauce

1/2 pint fresh blueberries (Substitutes: any other berry, or soft fruit like peach, pear, and plum)
1/2 cup real maple syrup
1/2 lemon (juice and rind)
1 tablespoon brown sugar
1 tablespoon butter

At home: Pack syrup in a leakproof bottle; pack sugar in a zip-top bag.

In camp: Using a sharp knife, gently peel the yellow part of the lemon rind. Avoid cutting too deep into the white part of the skin (it's bitter). Finely chop the yellow peel and set aside. In a skillet, melt the butter over low heat, then add the blueberries. Mash some of the blueberries with a fork, then add the remaining ingredients, including the lemon rind. Simmer over low heat for about 5 minutes until the mixture starts to thicken. Makes 1 cup.

Note: Pour over pancakes, oatmeal, French toast, breads, or cakes.

Down East Blueberry Pancakes
Maine's celebrated wild blueberries demand real New England maple syrup.

2 cups flour
2 teaspoons baking powder
1/3 cup powdered milk
1/2 teaspoon salt
1/3 cup blueberries
3 tablespoons oil
2 cups water

At home: Combine the first 4 ingredients in a zip-top bag.

In camp: Add water and 2 tablespoons oil to flour mixture and knead bag until combined; stir in blueberries. Heat remaining oil in pan until it sizzles. Drop 4-inch circles of batter into pan, and cook 2 minutes or until bubbles form on top. Flip and cook 1 minute more or until pancakes are golden brown. Makes 15 pancakes.

Note: To substitute dried blueberries for fresh, soak berries in 1/2 cup water for 5 minutes. Make batter using 1 1/2 cups water, then add the berries and water.
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MUSHROOM SOUP WITH GREMOLATA

An Italian-style relish adds the robust taste of garlic, parsley, and lemon.
From : Backpacker Magazine

1 small garlic clove
1 tablespoon fresh parsley (or 1 teaspoon dried)
1 teaspoon lemon zest
3 cups dried mushrooms (cremini, shiitake, oyster, or white)
2 tablespoons olive oil
3 tablespoons flour
4 cups water
4 chicken bouillon cubes
3 green onions
Salt and pepper to taste

At Home
Place lemon zest in a zip-top bag.

In Camp
To make the gremolata, mince garlic and finely chop parsley. Combine with lemon zest, stir and set aside. Slice mushrooms and add to a pot with the olive oil. Sauté for 5 minutes. Add flour, stirring for 2 to 3 minutes or until flour browns slightly. Gradually add water and stir until smooth. Add bouillon cubes, heat to a boil, and simmer 5 minutes. Season with salt and pepper. Slice green onions and add to the pot. Spoon stew into bowls and garnish with gremolata. Serves 2-3.
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Backpacking Recipe: Rum and Black Bean Soup

Enjoy this hardy and healthy Mexican soup at home or in camp

by: The Backpacker Editors

1 cup dried black beans
1/2 medium onion, chopped
1/2 stalk celery, chopped
3 sprigs parsley, chopped
1 tablespoon thyme
1 bay leaf
1 tablespoon butter
1 cube beef bullion
2 cups water
1/4 cup dark rum
lime juice to taste
salt and pepper to taste

In camp Put the dried black beans into a liter bottle and fill with 2 cups water to rehydrate for 30 minutes. Drain beans. Cook onion, celery, parsley, thyme, and bay leaf in butter over low heat for 10 minutes. Add bullion, water, and beans. Bring the mixture to a boil, reduce heat, and simmer until beans are tender. Add more water as necessary to keep beans covered. Discard bay leaf and stir in rum, lime juice, and salt and pepper. Serves two as an appetizer.
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