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Food That Can Be Cooked On A Stick

We could feel Autumn in the air this week as we bundled into sweaters and sweatshirts and gathered around the campfire for cooking group. It was warm and toasty there, and soon everyone was talking and laughing as we sipped beers and nibbled on Jon’s zesty crab dip he made from crabs he caught himself.

Our theme was anything that could be cooked on a stick and we had quite the splendid assortment of offerings.

Mike brought plump bratwursts that sizzled and popped as we cooked them.

Cameron and Robin made skewers of spicy potatoes, onions and zucchini.

Jon cooked up his freshly caught fish with citrus and spices and asparagus, but I didn’t get a picture before we devoured it.

I made Bannock from a recipe given to my parents by Cree Indian friends. Bannock is a soft, simple dough that you can cook in a cast iron skillet or wrap around roasting sticks and cook over a fire. We chose the stick route, holding the dough over the hot coals as it rose and browned beautifully. Then we broke them open and slathered them with butter and various jams. Mmm, mmm, good.

We ended our fireside feasting with Kat’s delectable roasted apples filled with brown sugar, dusted with cinnamon and nutmeg and orange zest, and finished off with a drizzle of Cointreau. Delish!

What is your favorite food to cook on a stick?

Krista’s Bannock (regular and gluten-free)
(Serves 8-10)

Ingredients:

4 c. flour (I used 3 cups whole grain, 1 cup all-purpose for one batch and all-purpose gluten-free flour for the other)
8 tsp.baking powder
2 tsp salt
1/3 to 1/2 c. chilled butter, grated (or lard or shortening)
1 c. milk or warm water, more if necessary.

Directions:

  1. Preheat oven to 450 F or build campfire.
  2. Sift together flour, baking powder and salt.
  3. Cut in butter (or lard or shortening).
  4. Stir in milk/water and knead into soft dough.
  5. Wrap in plastic wrap and chill until ready to use.
  6. Pat into greased cast iron pan and bake 15-20 minutes.
  7. OR wrap 1/2 cup dough around end of stick and bake over hot coals 20-30 minutes until done.

Kat’s Roasted Apples with Cointreau
(Serves 12)

Ingredients:

6 Granny Smith apples, washed, halved and cored
brown sugar
cinnamon
nutmeg
cloves
fresh orange zest
Cointreau

Directions:

  1. Build campfire and place grate on top.
  2. Fill apple cavities with brown sugar and sprinkle with spices and orange zest.
  3. Skewer apples and place on grill over fire. Roast about 20-30 minutes until apple juices are dripping into fire.
  4. Just before serving drizzle with Cointreau.



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elra - Mouthwatering food Krista. I like that roasted apple πŸ™‚

Lazaro - Awesome array of food. Sounds like a feast I’d like to attend.

Interesting recipe for the Bannock. Thanks for introducing me to something new.

RamblingTart - Thank you, Elra! I loved that roasted apple too! So warm, spicy and delicious. πŸ™‚

RamblingTart - We’d love to have you, Lazaro! πŸ™‚ Anytime you’re in Washington State on a Monday night, you are more than welcome. πŸ™‚

Cate - I like this topic and the apple recipe. I’ve always been in love with kebabs (beef or chicken) made Iranian style. I can never replicate the flavours though.

Pro-Portional Designs - So happy you included the recipe for bannock. Otherwise I’d have asked πŸ˜‰

Duchess - haha, stick food. You know, Minnesota, I believe, is the capitol of stick food in this country.

Mary - I enjoy reading about these gatherings as much as I suspect you love attending them. I loved both featured recipes and can’t pick a favorite. I hope you are having a great day. Blessings…Mary

barbara - Bannock – I made that with my boys when they were little. Here we call it damper on a stick.

Sounds like a fun night Krista.

Lorraine @NotQuiteNigella - Hmmm I love meat on a stick especially when it is grilled! Oh my, that is good stuff! πŸ˜€ Loved the title of the post Krista! πŸ˜€

Anna Johnston - I’ve never heard of Bannock, it looks wonderful, its great when you get hand me down recipes like this, they have their own little story behind them & everytime you cook it you think of its history, love it πŸ™‚ Oh, I just read Barbara’s comment, of course, we call this recipe Damper on a Stick & I remember making these as a kid… Your making me want to head on out and cook outdoors with this one Krista.

bellini valli - The simple answer would be hotdogs. When I am camping it is the only time I seem to eat hotdogs. Something about cooking them over a campfire and following them up with roasted marshmallows to make Nutella S’mores is a necessity.

Connie - Yum, your pics are delicious! You should come to SE Asia, every kind of meat is available on a stick here!

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