Some Favorite Recipes

Here are a couple of recipe favorites:

Campfire Cornish Hens

Oil the Dutch oven with a couple tablespoons Olive oil. Place 3-4 potatoes, 3-6 carrots (or a small bag of baby carrots), 2-3 cut-up stalks celery and 1 large onion in bottom of Dutch oven. Wash 2 cornish hens and pat dry, season with salt, pepper and garlic, inside and out. Put some onion slices and rosemary sprigs inside the cavity and place hens on top of vegetables. Place 18 coals on top of oven and 8 coals underneath. If more coals are needed, start them in a chimney starter.

Cook for about an hour to an hour and a half. Serves four. If you're just serving two, this recipe is great the first day with a half hen per person and vegetables on the side. For the next day, cut the remaining hen into chunks and stir into the vegetables for a delicious stew. Great with a crusty piece of French bread and butter!


Molten Chocolate Cake

Preheat oven to 325 degrees.

Ingredients:

4 Tbsp. butter
2 oz. bittersweet chocolate (I use Ghirardelli -it's the best!)
1 large egg
1 large egg yolk
1/3 cup sugar
1/3 cup all-purpose flour
A little butter to grease custard cups
about 2 tsp. unsweetened cocoa to dust custard cups

Butter two 6-oz. custard cups generously, then dust with unsweetened cocoa.

Melt chocolate and butter together in microwave on high for about 1 minute, be careful not to burn, stir to complete melting.

Whisk together egg, egg yolk, and sugar. Continue whisking until pale yellow. Pour a little bit of warm chocolate into the egg mixture and whisk in to temper the egg mixture. Continue pouring the chocolate into the egg and whisking until well combined. Gently fold in half the flour that has been sifted over the batter.

Divide the batter between the two custard cups. Bake for 12-14 minutes. Tip cake onto a serving plate or serve from the custard cup immediately.  Can be served with or without ice cream.

*Can be made ahead of time, just cover custard cups with plastic wrap and place in the refrigerator. Remove the plastic wrap and let the custard cups set out of the refrigerator while oven is preheating. Cook for about 15-16 minutes.