PCA 2020

Flavors of Camp in Your Own Back Yard

Summer camp doesn’t last forever, but you can always bring home the taste of rustic, outdoor cooking. These two easy recipes remind us of the flavors of camp cooking, but with the fire pit replaced by the convenience of a gas grill. Remind the kids of their time spent around a campfire or in the dining hall, sharing stories of the day’s adventures while eating comfort food with friends.

Our recipe for Grilled Apples is an at-home take on a camp classic. The resulting apple slices are sweet and spicy, and they’re great either as a dessert over ice cream or served with pork. Instead of baking the apples whole, they’re sliced then spiced for cooking directly on the barbecue’s grill.

For something a bit more fancy, try this recipe for Grilled Banana Splits, which comes from our brand new From the Grill cookbook. The thick, sweet and creamy Peanut Butter Ganache topping is a decadent addition to this unique take on a summery ice cream staple.

Grilled Apples

⅔ cup (150 mL) orange juice
2 Tbsp. (25 mL) oil
2 Tbsp. (25 mL) honey
1 tsp. (5 mL) vanilla
½ tsp. (2 mL) cinnamon
½ tsp. (2 mL) ground ginger
¼ tsp. (1 mL) freshly ground pepper
⅛ tsp. (0.5 mL) salt
3 Golden Delicious or Granny Smith apples

To prepare marinade, combine all ingredients - except apples - in a heavy zip-lock plastic bag; set aside. Using an apple corer, remove and discard cores from apples. Cut apples crosswise into ¾ inch (2 cm) thick rounds. Add apples to marinade and squeeze bag to coat apples with marinade; seal bag. Let stand for 30 minutes.

Remove apples from marinade; discard marinade. Grill apples over medium heat on natural gas barbecue until golden brown and tender, about 3 to 4 minutes per side. Serves 4 to 6.

Grilled Banana Splits

4 unpeeled bananas
4 tsp. canola oil
1 cup sliced strawberries
Vanilla ice cream*
Peanut Butter Ganache (recipe follows)*

1. Cut each banana in half lengthwise. Do not remove peel. Brush cut side of each banana half with ½ tsp. oil.

2. Grill banana halves, cut side down, over medium heat on natural gas barbecue until warmed and grill-marked, about 2 to 3 minutes. Remove from heat.

3. When cool enough to handle, remove and discard peels from banana halves.

4. To serve, place 2 banana halves, ¼ cup strawberries and ice cream into each of 4 bowls. Top each serving with Peanut Butter Ganache. Serves 4.

Nutritional analysis per serving: 158 calories, 5 g fat, 1.6 g protein, 30.1 g carbohydrate, 3.9 g fibre, 2 mg sodium.
*Ingredient not included in nutritional analysis.

Peanut Butter Ganache

2 cups semi-sweet chocolate chips
1 cup whipping cream
½ cup smooth peanut butter
1 tsp. vanilla

1. Combine all ingredients in a medium stainless steel bowl.

2. Set bowl over a saucepan of simmering water. Do not allow water to touch bowl.

3. Cook, stirring frequently, until chocolate chips are melted and mixture is smooth.

4. Serve warm with ice cream. May be refrigerated for up to 3 days or frozen for up to 1 month. Reheat over low heat. Makes about 2 ½ cups.

Nutritional analysis per 1 Tbsp. serving: 80 calories, 6.4 g fat, 1.3 g protein, 6.2 g carbohydrate, 0.7 g fibre, 18 mg sodium.

For tips on energy safety, food or household matters, call ATCO Blue Flame Kitchen’s Answer Line at 1-877-420-9090, visit atcoblueflamekitchen.com or email This email address is being protected from spambots. You need JavaScript enabled to view it.. For more great barbecue cooking ideas to feed your hungry family, look for the From the Grill cookbook, available at the ATCO Blue Flame Kitchen Calgary Learning Centre and Chapters stores or by calling 1-800-840-3393.

 

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