Holes on the Menu

As we planned our menu for an upcoming backpacking trip, Souzz reminded me that she “basically grew up on doughnuts”—which was a shocking revelation coming from somebody so fit. Apparently her hometown of Buffalo has a long (or round?) doughnut heritage–with Freddie’s, Paula’s, Tim Horton’s, and Zen’s (her family favorite as a kid).  Doughnuts were (and are) such a part of the Buffalo scene that hometown hockey hero Jim Schoenfeld once famously screamed at one of the lesser fit NHL referees to “have another doughnut!”

The weekend’s destination was a quick overnight to Kepler Overlook, in the Blue Ridge near Van Buren Furnace. Our good friend KB joined us for the first day.

The hike started out along Cedar Creek before finishing on a long ridge, covering about five miles and 1000 feet of elevation. There were several great campsites up high, as well as a nice “improved” site on Cedar Creek with benches and a huge fire pit. We headed to one of the sites on the ridge, bringing a gallon and a half of water along with a bunch of good food (winter camping, even on a warmer weekend, should always be about food).

It was too bad KB couldn’t stick around for the evening, because dinner at our camp overlooking the Shenandoah Valley was fabulous. We started with an appetizer of local ham, smoked trout, and cheese, and then followed with beef tenderloin, gnocchi with tomatoes and garlic, red wine, and frybake chocolate chip cookies. We don’t lose weight on these trips.

The day’s mild temps eventually dipped into the high 30s, and then morning dawned warm and sunny….perfect doughnut weather, right? We learned soon enough that backcountry doughnuts really are pretty easy. We’d made the dough ahead of time using a Betty Crocker recipe, and we didn’t really need a lot of extra stuff on the trail–just an instant-read thermometer, a pair of tongs, vegetable oil, and cake doughnut toppings (chocolate, cinnamon, and powdered sugar).

While the oil was coming to temperature on our cook stove, we rolled out the dough and cut it into shape using the top of a Nalgene bottle and a cap from a Diet Coke. Then we dropped the dough into 375-degree oil for about two minutes a side. From there it was a quick dunk into the topping of choice and it was time for our Zens-like moment(s).

With several miles of walking ahead of us after breakfast, it was pretty easy to justify a doughnut. There was less of a case for the next four.

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6 thoughts on “Holes on the Menu

  1. Tim February 24, 2017 / 9:02 am

    There is a hole lot to love about this post! Especially the “less of a case for the next four” finale. The whole thing made me hungry.

    Liked by 1 person

    • souzzchef February 24, 2017 / 11:19 am

      Thanks for the comment, will save you one next time!

      Like

  2. Clion February 27, 2017 / 9:16 am

    beautiful spot — crazy cooking adventure:) inspiring

    Liked by 1 person

  3. Anonymous March 13, 2017 / 7:56 pm

    So, does this mean that I can use my old frisbees for appetizer plates (and, if I do, is there any problem if they have a few dog teeth marks on them)? In any event, I’m inspired. Meg

    Liked by 1 person

    • souzzchef March 13, 2017 / 8:32 pm

      Yes! and no! and thanks for commenting!

      Like

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