Labor Day at the Cabin

It’s the last official blast of summer – Labor Day weekend. For us, it’s traditional to celebrate it at the cabin. Now I could go on and on about the cabin that’s been in our family for over 50 years. This isn’t the place for that, but it is the perfect place to talk about what we eat when we’re celebrating the last weekend of summer 2011, so here goes:

 

It’s traditional for us all to go to the cabin over the Labor Day weekend. First, we get an extra day, because it’s a 3-day weekend. And second, it coincides with Beth’s birthday, and she has always celebrated her day at the cabin. This year, she and her family had been there all week anyway, so when we came straggling in at 6 PM on Friday night, they had baked ziti with Caesar salad and garlic bread on the table. We were grateful. We were even more grateful when Beth brought out this elegant chocolate-hazelnut gelato. Now keep in mind, this beautiful and elegant dessert was produced in a log cabin 50 miles from the nearest paved road or powerline. We may rough it when we’re at the cabin in some ways, but we eat good!

 

CHOCOLATE HAZELNUT GELATO (FOODNETWORK.COM)

2 c. whole milk

1 c. heavy cream

½ c. sugar plus ¼ c.

4 egg yolks

½ tsp. vanilla

½ c. Nutella

½ c. toasted hazelnuts, crushed – garnish

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

Jenny and her family joined us late that night. Unfortunately, a combination of sick kids and Chad’s work schedule kept Sarah and her family home this year. We missed them. And they missed a fabulous breakfast on Saturday morning. We divide up the cooking responsibilities by day or by meal when we go, so that each family can plan ahead and bring up whatever they need for the meals they will cook. After all, once you’re there, it’s not like you can run to King Sooper’s to pick up some groceries.

Jenny had breakfast on Saturday morning, and she made the most delicious carrot bread. It was easy to make ahead, and it travelled really well. What’s more, as with pretty much all of Jenny’s cooking, it was both delicious and healthy. It tasted just like carrot cake (Walt’s favorite) and was made with whole wheat flour. It was just fabulous.

CARROT QUICK BREAD WITH CREAM CHEESE FROSTING (COOKING LIGHT)

¾ c. flour

½ c. whole wheat flour

½ c. soy flour

¾ c. quick cooking oats

2 tsp. cinnamon

1 ½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

¾ c. packed brown sugar

2 tbs. butter, softened

½ c. water

1 large egg

1 c. whole milk

1 tsp. vanilla

1 ½ c. shredded carrot

½ c. golden raisins

Cooking spray

Frosting:

1 c. (4 oz.) softened cream cheese

1/3 c. powdered sugar

2 tsp. fresh lemon juice 

Preheat oven to 350°. Spray a 9x5” loaf with cooking spray.

Bread: Lightly spoon flours into dry measuring cups; level with knife. Combine flours, oats, cinnamon, baking powder, soda, and salt. Place brown sugar and butter in large bowl; beat till well blended. Add water and egg; beat well. Beat in milk and vanilla. Gradually add flour mixture, stirring just till blended. Fold in carrot and raisins. Spoon into loaf pan; bake for 1 hour or till wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely.  

Frosting: Beat cream cheese and powdered sugar together till fluffy. Beat in lemon juice. Spread over top of cooled bread.

Meanwhile, three of the grandkids and two dads were preparing to leave for an overnight hike and fishing trip. While Jenny was feeding the troops today, Beth was making breakfast for the hikers for tomorrow. Granted, she could have sent them up the trail with some Crystal Lite and some trail mix for breakfast, but that’s not how we roll. She made breakfast cookies – another healthy and nutrition-dense recipe that proves that healthy food doesn’t have to cost a lot or taste like sawdust. These things taste like cookies but give kids and dads plenty of fuel for the trail.

BREAKFAST COOKIES (FOOD NETWORK)

3/4 cup whole-wheat pastry flour

1/2 cup all-purpose flour

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

2 tablespoons unsalted butter

1/4 cup canola oil

1/4 cup dark brown sugar

3 tablespoons granulated sugar

1 egg

1/4 cup (1 small jar) strained carrot baby food or mashed squash or pumpkin

1 teaspoon vanilla extract

1/2 cup rolled oats

1/2 cup bran cereal flakes

1/3 cup raisins

1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped

Place rack in center of oven and preheat oven to 350 degrees F.

Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough.

Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

 

By late morning, the fishermen were headed up the trail and things settled down a lot around the cabin. We could sit in the warm sunshine and read, chat and enjoy one another’s company. We love this part. And we don’t let food get in the way of relaxation. We didn’t come 300 miles to work! So when lunchtime came, we kept it simple. Jenny brought all the ingredients for great wraps – smoked turkey, fresh spinach and dried cranberries on whole wheat wraps. With a little dressing and some fresh fruit – wonderful.

End of part one - more to come!