Summer brings camping, and camping is a great chance to break out the Dutch oven for some delicious outdoor cooking. Ranging from simple to gourmet, these recipes from father-daughter cooking champions Terry and Tori Lewis are a surefire way to please any crowd.
*Country Crown Pork with Wild Rice Stuffing and Cranberry Glaze
Meat
- 1 (7-8 lb.) crown pork roast
Pork Rub
- 2/3 cup white sugar
- 1 1/4 cups brown sugar
- 1 tablespoon salt
- 3 tablespoons coarsely ground black pepper
- 4 1/2 teaspoons garlic powder
- 2 tablespoons ground ginger
- 1 tablespoon dry mustard
- 4 1/2 teaspoons onion salt
- 1 teaspoon ground cayenne pepper
- 1 teaspoon crushed cayenne pepper
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon dried thyme, crushed
Preheat 16-inch Dutch oven using 20 coals on the top and 15 on the bottom. In bowl, combine ingredients for pork rub, mixing well. Coat all sides of roast with the pork rub. Add 1/2 cup water to bottom of Dutch oven. Place meat in Dutch oven and put aluminum foil ball in center of roast to help roast keep its shape. Cook for 1 1/2 to 2 hours, or until internal temperature reaches 145° F.
Stuffing
- 1/3 cup uncooked wild rice
- 1 1/2 cups chicken broth
- 1/4 pound sausage
- 1/2 medium onion, chopped
- 5 mushrooms, chopped
- 1 1/2 celery stalks, chopped
- 1 cup bread crumbs
- 1/2 cup dried cranberries, chopped roughly
- 1/4 teaspoon sage
- 1/2 teaspoon oregano
In 10-inch Dutch oven, cook rice in broth until tender (about 25 minutes) using 14 coals on top and 7 on bottom. Transfer rice to large bowl. In same Dutch oven, brown sausage, then add onions and cook until clear. Drain and discard any fat. Move all stuffing ingredients to bowl and mix. About 40 minutes before roast is done, remove foil ball from center of roast and add stuffing.
Cranberry Glaze
- 1 (16 oz.) can cranberry sauce
- 1/2 cup sugar
- 1 1/2 tablespoons Clearjel®
- 1 teaspoon dry mustard
- 2 tablespoons water
- 1/8 teaspoon salt
- 1/2 cup cranberry juice
- 1/2 teaspoon red food coloring
In small Dutch oven, mash cranberry sauce. In bowl, mix the sugar and the Clearjel® before adding mixture and all other ingredients to cranberry sauce. Bring to a boil over 10 coals. Cook until thickened. Spoon over sliced meat.
Baked Beans
- 3 large (24 oz.) cans pork and beans
- 1 large (16 oz.) can pineapple tidbits, drained
- 1 green pepper, chopped
- 1 medium onion, minced
- 1 cup tomato sauce
- 1 cup ketchup
- 1 tablespoon prepared mustard
- 1/4 cup Worcestershire sauce
- 1/4 cup vinegar
- 1 cup brown sugar
- 1/2 pound bacon, cooked and cut up
Mix all ingredients in 12-inch Dutch oven and bake using 9 coals on bottom and 17 coals on top. Change to new coals after 50 minutes. Cook for 1 1/2 to 2 hours. Stir often.
Beef Stew
- 1 pound stew meat, cut into chunks
- 1 medium onion, minced
- 3 large potatoes, cubed
- 3 carrots, cut into 1-inch lengths
- 4 celery stalks, diced
- 1 (14 oz.) can corn, drained
- 2 small (8 oz.) cans tomato sauce
- 1 envelope onion soup mix
- 1 (10.75 oz.) can cream of mushroom soup
- salt and pepper to taste
Heat small amount of oil in 12-inch Dutch oven. Brown meat and then add onions. Drain oil, add all remaining ingredients, and mix well. Add 2 soup cans of water. Cook with 9 coals on bottom and 18-19 on top of Dutch oven until vegetables are cooked, about 1 hour.
*Tori's Favorite Rolls
Dough
- 1 cup hot water
- 2 eggs
- 1/3 cup melted butter
- 3 tablespoons sugar
- 4 1/4 cups flour
- 1/2 cup sourdough starter
- 2 teaspoons SAF yeast
- 2 teaspoons vital wheat gluten
- 1 tablespoon salt
- 1 tablespoon fresh rosemary, chopped
- 1/3 cup green onions, chopped
- 2 cloves garlic, minced
- 1/4 cup Parmesan cheese
Topping
- 1/2 cup melted butter
- 1/2 cup Parmesan cheese
- 1/4 cup green onions, sliced
In large bowl, mix water, eggs, melted butter, and sugar until well blended. Add half of flour and the rest of dough ingredients, mixing well. Add remaining flour to make soft dough. Cover and let set for 20 minutes. Knead, and then cover and let rise for 1 hour.
Punch down and make into 12-14 balls all the same size. Dip the tops of rolls in melted butter, then in Parmesan cheese. Place in greased 12-inch Dutch oven, cheese side up. Sprinkle sliced onions on top, then let raise to double in bulk. Bake using 9-10 coals on bottom and 17 coals on top for about 30 minutes, or until golden brown.
Terry's Old English Brownies
Brownies
- 1/2 cup powdered baking chocolate
- 1 cup melted butter or margarine
- 2 cups sugar
- 4 eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 2 1/4 cups flour
Topping
- Semisweet chocolate chips
- Chopped pecans or walnuts*
In bowl, mix chocolate and butter together; add sugar and mix again. Beat in eggs one at a time (this is very important). Add remaining ingredients and mix only until moistened.
Pour into well-greased 14-inch Dutch oven. Sprinkle nuts and chips evenly over top of batter. Bake with 19 coals on top and 8 coals on bottom for approximately 30 minutes or until inserted toothpick comes out with fudgy crumbs on it. Cool 5 minutes before turning out on cardboard round, then slide brownies onto cooling rack.
*Can be substituted with any kind of nut. Also try mint chocolate chips or a combination of white and dark chocolate chips.
*Spiced Apple Pear Pie
Crust (make twice, do not double)
- 2 cups flour
- 1 teaspoon salt
- 2/3 cup shortening
- 2 tablespoons butter
- 5 tablespoons water
- coarse sugar, to sprinkle on top of crust
Cut dry ingredients with shortening and butter until consistency of peas. Add water, working in gently. Work as little as possible, then put mixture in plastic wrap and chill.
Filling
- 1/2 lemon
- 6 baking apples
- 3 pears
- 2/3 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- generous pinch nutmeg
- 1/4 cup unsalted butter
- 14 cup flour
- 1/2 teaspoon vanilla extract
- 1 large egg, beaten
Finely grate lemon rind and set zest and remaining lemon aside. Peel, core, and slice apples and pears to 1/2-inch slices. Squeeze lemon juice over fruit, then toss with sugar, cinnamon, ginger, salt, and nutmeg.
Melt butter in 12-inch Dutch oven. Add fruit, stirring until sugar dissolves and juices simmer (using 12 coals on bottom). Reduce heat to 8 coals and cook 10 minutes until fruit softens and juices reduce some. Sprinkle and mix in flour and cook 2 minutes more to thicken juices. Stir in vanilla and lemon zest.
Roll out 1 pie crust recipe to 1/4-inch thickness. Place in 10-inch Dutch oven, covering the bottom and 2/3 up sides. Spoon in filling. Roll out top crust to 1/4-inch thickness, cut into strips, and arrange into a lattice. Trim excess and seal edges with water. Brush top crust with the beaten egg, then sprinkle with sugar.
Bake with 18 coals on top and 12 coals on bottom for only 15 to 20 minutes, then reduce heat to 14 coals on top and 8 coals on bottom. Bake until crust is golden brown and pie filling bubbles, about 30 more minutes.
Peach Raspberry Pie
Crust
- 4 1/2 cups flour
- 2 cups shortening
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 cup hot water
- 1 egg, beaten
- Coarse sugar, to sprinkle on top of crust
Filling
- 1 1/2 cups sugar
- 7 tablespoons Clearjel®
- 2 (14-oz.) packages frozen peaches, thawed
- 2 cups fresh raspberries
- 1 teaspoon almond extract
- 2 tablespoons lemon juice
- 2 tablespoons butter, cubed
In large bowl, mix sugar and Clearjel®. Gently add fruit, almond extract, and lemon juice. Stir just enough to combine ingredients.
Cut shortening, flour, and salt together using a pastry cutter until crumbs are consistent in size. Add water and gently toss with fork to moisten. Knead dough a few times and divide into two balls. Cover one and roll other ball out to 1/4-inch thickness on floured board. Place in 12-inch Dutch oven, covering bottom and 2/3 way up the sides.
Spoon in filling and sprinkle cubed butter on top. Roll other ball of dough to 1/4-inch thickness and cut into strips. Place strips on top of filling in lattice pattern and seal edges of crust with water. Brush crust with beaten egg and sprinkle with sugar. Bake using 15-18 coals on top and 9 coals on bottom (arranged in a circle) for 45 to 50 minutes, or until filling is bubbling and crust is golden brown.
Note: All recipes use coals as their source of heat. To heat coals, dowse them with lighter fluid, light them, and let them burn until gray.
Photos by Ali Eisenach
* Denotes Terry and Tori's winning recipes from the 2009 International Dutch Oven Society's World Championship
