Recipes and Photographs by Kristel Matousek | www.photoricalfood.com | @photoricalfood
Smoky Applewood Butter Campfire Popcorn
Serves 4
- 4 tablespoons shelf-stable butter or ghee
- ¼ teaspoon applewood Liquid Smoke + additional to taste
- ¼ teaspoon fine salt + additional to taste
- ¼ teaspoon brown sugar
- 2 tablespoons high-smoke point oil
- 1 cup popcorn kernels
- ¼ teaspoon paprika
Build a fire and burn it down to a steady bed of glowing coals. Gently melt the butter or ghee in a small pan or heatproof cup near the fire. Remove from heat, stir in liquid smoke, salt, and brown sugar.
Place a cast-iron pan over the coals and add the oil. Drop in 2 to 3 popcorn kernels and cover. When the kernels pop, your pan is ready. Add the remaining kernels in a single layer and cover immediately. Shake the pan every 5 to 10 seconds to keep the kernels moving and to prevent scorching. After 2 to 3 minutes popping will peak. Remove from heat when pops slow to one pop every 2 to 3 seconds.
Let rest for 30 seconds, then lift the lid away from your face to allow steam to escape. Drizzle the applewood butter over the popcorn and toss well. As you toss, season with paprika. Taste and add extra salt if desired.
Pro Tip: If kernels scorch, the pan is too hot. If popping stalls, move the pan closer to the heat.
Dutch Oven Herb Drop Biscuits
Makes 8 Biscuits
- 1 ½ cups all-purpose flour
- 2 tablespoons cheddar cheese powder (optional, for flavor)
- 1 tablespoon + 1 teaspoon baking powder
- 1 teaspoon sugar (optional, for browning)
- 1 teaspoon salt
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- ½ cup + 1 tablespoon neutral oil, divided
- 1 cup evaporated milk
- ¼ cup water
- Shelf-stable butter, for serving (optional)
Build a fire and burn it down to a steady bed of glowing coals. In a bowl, combine the all-purpose flour, cheddar cheese powder, baking powder, sugar, salt, dried parsley, and dried chives. Mix well. Add ½ cup oil, evaporated milk, and water. Mix until no lumps remain.
Brush the bottom and sides of an 8-inch cast-iron skillet or Dutch oven with the remaining tablespoon of oil. Divide the dough into 8 equal portions and arrange them close together in a single layer.
Place the pan over ashy coals or on the grill grate. Cover with a cast-iron lid and add a layer of coals on top. Cook until the biscuits begin to brown on top, and the interior is fluffy, not wet — about 20 to 25 minutes. Serve warm with shelf-stable butter, if desired.
Recipes and Photographs by Kristel Matousek | www.photoricalfood.com | @photoricalfood
