If visions of sitting around a campfire enjoying roasted marshmallows made into s’mores, jam-filled doughboys or baked cinnamon apples are dancing in your head, dream on because these treats can be created on the barbecue and enjoyed on the deck.
BBQ chocolate fondue
A fondue is always fun, but sitting outside enjoying fresh fruit dipped in chocolate along with friends makes it even better.
- 1/3 c. milk 75 mL
- 3 – 45 g chocolate bars, broken into small pieces
- 1/2 tsp. vanilla 2 mL
- 8 marshmallows
- 4 graham crackers, split into halves
- A variety of fruits for dipping such as strawberries, kiwi, pineapples, grapes, oranges, apple slices, bananas (frozen or fresh), maraschino cherries, pears, raspberries, blueberries, blackberries, honeydew or cantaloupe melon balls, mango, papaya, fresh coconut chunks, or dried fruits
Put about two inches (four centimetres) of water in a pan along with a metal jar lid. This lid is to elevate the bowl from the direct heat. Place on a preheated medium hot barbecue. In the pan of water, place a heat-proof bowl. Add milk to bowl and allow to heat until steaming. Stir occasionally to make sure the milk doesn’t boil.
Once milk is steaming, carefully slide all of the containers off of the heat and add chocolate pieces. Stir until chocolate is melted in milk and mixture is smooth, stir in vanilla. Place bowl with chocolate on a heat-resistant surface and serve with fruit and fondue forks.
Another option is to toast the marshmallows on a fondue fork over the barbecue and then dip them in the chocolate fondue and transfer to the graham cracker halves.
Relax and enjoy!
Banana apple s’mores dip
Saskatoon chef Dale MacKay has created a banana maple s’more dip that is a combination of a campfire banana boat and s’mores. Enjoy dipping into it with graham crackers, biscuits or bread sticks.
- 2 large bananas
- 1 tbsp. maple syrup 15 mL
- 1/2 c. 72% dark chocolate bar, chopped 125 mL
- 12 jumbo marshmallows
- 1 box graham crackers 408g
Preheat barbecue grill to medium heat. Peel and cut bananas lengthwise, placing cut side down in a 7 x 5 inch (18 x 12 cm) foil pan. Pour maple syrup over bananas and place chocolate evenly on top.
Cut marshmallows lengthwise and add on top of chocolate, cut side down, until covered.
Note: I found it difficult to get the marshmallows to brown before they had puffed up and melted to nothing. A little cinnamon sprinkled on top of the marshmallows just before serving, would add a touch of brown.
To make it easier to cut the marshmallows, dip a sharp knife into hot water to keep the blade from sticking.
One of my most vivid food memories from summer camp is making doughboys filled with strawberry jam.
Biscuit dough was wrapped around the large end of a green stick and then roasted over the campfire. When baked and removed from the stick, the hole was filled with jam: yum, yum delicious.
Here is a barbecue version made with fresh strawberries.
- 2 c. fresh strawberries, washed and hulled 500 mL
- 2 tbsp. sugar 30 mL
- 2 c. flour 500 mL
- 4 tsp. baking powder 20 mL
- 2 tbsp. sugar 30 mL
- 3/4 tsp. salt 4 mL
- 3/4 c. milk or water 175 mL
- 1/3 c. oil 75 mL
Mash the strawberries with a fork or potato masher, add sugar, mix and let sit while preparing dough.
Oil bottom and sides of a 7 x 5 inch (18 x 12 cm) foil pan.
Mix together milk and oil. For those sensitive to milk, water also works fine.
Add liquids to dry ingredients and gently mix. With floured hands divide dough into four balls. Press one ball of dough into the bottom and up the sides of the prepared pan.
Spoon on half of the crushed berry mixture.
Take a second ball of dough and flatten on a floured board into a rectangle to cover the berries. Try to seal the top edges to the dough sides. Brush with a little milk and sprinkle with sugar.
Refrigerate three to four hours or place on a preheated hot barbecue. Turn the heat off on the side the dough mixture is on, keep the heat turned on the other side.
Close the barbecue lid and bake for 10 minutes. Check to see if brown and bubbling, if it isn’t turn the pan a half turn and continue to bake five more minutes or until lightly brown and bubbling.
Remove from barbecue, cool five minutes, slice and serve on napkins or in a bowl with remaining berries.
The remaining dough can be shaped into biscuits. Place on an oiled foil pie plate and bake with the strawberry doughboys on the barbecue.
Serve these with the banana maple s’mores dip, fresh fruit or the following barbecue baked apple dip or barbecue fondue.
Barbecue baked apple dip
- 2 – 3 apples
- 2 – 3 tsp. brown sugar 5-10 mL
- 1/4 tsp. cinnamon 1 mL
- 1 tbsp butterscotch chipits or Skore bits (optional)
- 8 marshmallows
Preheat barbecue grill to medium heat.
Use butter to grease the bottom and sides of a 7 x 5 inch (18 x 12 cm) foil pan.
Cut apples into slices, place in foil pan and sprinkle with brown sugar and cinnamon to taste. Add butterscotch chips or Skore bits if desired. Cut marshmallows in half with a sharp knife. Dip knife into hot water to prevent the marshmallows from sticking. Place marshmallows cut side down on sugar and apples. Sprinkle marshmallows lightly with cinnamon.
Place foil pan directly on the grill for two minutes.
After two minutes, move pan to the top rack away from the direct heat for 15 minutes. Carefully place the pan on a plate and arrange graham crackers or biscuits on plate to dip into apple mixture or serve apple mixture in small bowls.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: firstname.lastname@example.org.