A visit to Wolfe Island via the car ferry on the last weekend in May made for a great get away. Laura and Peter had the glamping tent all set up and it was the perfect place for an afternoon nap after a walk in the forest and through the fields.
The theme for the Epi adventures was Live Fire Cooking, and what a treat!
The day we arrived, we rolled out dough Laura had prepared for bagels and then put them to rest overnite in the fridge. The next morning we boiled them and then baked them in the bread oven where they were toasted to perfection. Cheeses I brought to the table included a delicious artisinal chevre of beet and horseradish, Wensleydale and le Pleine Lune. The best bagels I've ever had in my life! Enjoyed with a beer.
As we set out to prepare the dinner, we trimmed some of the sides and did away with appetizers, knowing we would need to save some room in our stomachs for the ample feast. Even still, we took a pause before gathering around the fire to make s'mores.
I had decided to make this treat because I'd never had s'mores. Turned out Kaarina was also deprived. What a gooey sugar rush it was - I opted for some gigantic marshmallows for roasting instead of regular size and they turned out to be a bit too big for the graham crackers, but quite fun to cook over the open fire. I also used Skor chocolate bars instead of dark chocolate wafers. A fun dessert to prepare and it certainly fit with the theme of live fire cooking.
Live Fire Cooking Menu
Main - Sauteed Mushrooms (Laura) Slow Cooked Lam Shoulder with Lamb and Cumin served with roasted poto, eggplant and asparagus (Kaarina)
Cheese course - Brie soaked in Calvados and melted over an open fire (Diane)
Dessert - S'mores (Diane)
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