Winter is fast approaching, but there’s no reason you can’t still enjoy the outdoors. A toasty, cracking campfire is the perfect way to stay warm while indulging in the crisp fall air, and you can enjoy the flames even more with these campfire recipes. While roasting marshmallows is a classic fireside activity, there are plenty of healthy options for snacks, dinner and dessert you can try to spice things up and create a night to remember. Soak your wooden skewers, grab a box of tinfoil and get ready to enjoy a tasty meal like no other.
Grilled Brussels sprouts
Kids may shy away from this crispy veggie, but adults are sure to love the spicy flavor of this recipe adapted from food blog Rosemarried.
- 1 pound Brussels sprouts
- 2 tablespoons whole-grain mustard
- 2 teaspoons honey (more or less to taste)
- 2 tablespoons olive oil
- Salt and pepper to taste
- While the skewers soak – to avoid burning on the grill – blanch the Brussels sprouts in boiling water for three to four minutes. Then remove them and plunge into an ice bath for a few seconds. Pat them dry, peel away the outer leaves and stems and set aside. In a bowl, whisk together the mustard, honey and olive oil. Add the sprouts, coat them well, and leave to marinate for about 30 minutes. Skewer three or four sprouts on each kebab, leaving room to hold the handle safely. Turn the skewers slowly over the fire for about five minutes, or until they are evenly charred. Keep any excess sauce handy for dipping.
Fire-roasted lemon herb salmon
- This practically hands-off recipe from the blog Roadtrippers does all the work for you to enjoy a flaky, flavorful entree that cooks entirely in the fire.
- 4 salmon filets
- 8 slices of lemon
- 4 tablespoons Dijon mustard
- 4 sprigs of dill
- 4 sprigs tarragon
- 4 tablespoons butter
- 2 garlic cloves, minced
- 1 shallot, thinly sliced
- Olive oil
- Salt and pepper to taste
- First, lay out four pieces of tinfoil large enough to wrap each filet individually. Season your fish with salt and pepper. Then, spread 1 tablespoon of mustard on each filet, followed by a layer of two lemon slices, one sprig each of your herbs, shallot slices, 1 tablespoon of butter, and a bit of garlic. Drizzle olive oil over each filet, then seal them all up well. Place your pouches in the fire. In about six to eight minutes, the fish should be flaky and irresistible.
Orange muffin balls
- For dessert, try this unique twist on muffins that cooks up quick and tastes even better than you can imagine. This recipe adapted from the Apron Strings blog is simple and surprising at once.
- 1 box muffin mix, any flavor
- Any other ingredients your box calls for (eggs, milk, oil, water, etc.)
- At least 6 oranges
- Whip up the muffin batter following the instructions on the box. Then, cut your oranges in half and use a spoon to scrape all the pulp from each rind. You can save the pulp for juice, smoothies and cocktails, too! Fill each orange rind with batter and carefully press two halves back together. Wrap them tightly in three layers of foil to hold them together and when you’re done, toss the balls directly into the fire. After about 10 minutes, pull one out and open it up. The blog warns that the orange rind may have blackened, but that’s fine – it’s what’s inside that counts. The muffin should be firm in the middle. If it is, pull the rest out, open them up and let them cool for a minute. Pass out spoons and dig in to the orange-infused treats. Blueberry and chocolate chip would work well, but try experimenting with other flavors, too.