We recently hosted Garianne Stable at Getaway Eastern Catskills in January, and during her stay she captured one of her favorite recipes from her trip: a sweet and salty campfire pizza. Read on for her recipe to recreate this delicious meal on your next escape to nature.
1 bag dough sub gluten free dough if need be. You can also make your own dough if you’d like!
fresh mozzarella cheese
salt + pepper
butter or oil to grease the pan
Grab a 10 inch Cast Iron Skillet
Butter or oil the base
After letting the dough rise, mold it into the cast iron skillet
Layer on the fig jam, sprinkle mozzarella cheese, place down prosciutto + basil leaves, and lastly drizzle with honey – feel free to add whatever spices you enjoy as well
Place on fire rack above the fire – cover with foil.
Let cook for about 15 minutes or until pizza looks fully done. Check it periodically and turn the cast iron often so all sides cook evenly
For a sweet dessert to follow your pizza, head over to her blog for her Cast Iron Skillet Banana Bread recipe.
There’s nothing better than whipping up a delicious meal with those who matter most to you – except packing up some quick snacks to carry with you to the peak of a new hiking trail. Read on for a quick and easy recipe for some energy bites that you can make during your own Getaway and carry with you on all of your adventures.
1 cup oats
4 tbsp nut or seed butter (we used 88 acres dark chocolate sunflower seed butter)
6-8 dried apricots (if you use dates, 4-6)
4 tsp of liquid (we used @elmhurst1925 unsweetened hazelnut milk)
Optional: roll in coconut shavings, add nuts, drizzle with a nut/seed butter – makes about 15 balls.
Combine all ingredients in a blender. You may need to occasionally scrape down the sides to ensure everything is incorporated. Once all mixed, form the balls and refrigerate for at least 40 minutes. Drizzle with seed/nut butter of choice once ready to eat!
There’s nothing better than a filling and delicious breakfast like french toast, especially on slow, weekend mornings. We tapped yoga teacher, and Recipient of Rest, Ashley Limehouse to share her favorite French Toast recipe that she created on her Getaway with us.
8 thick-cut slices of bread (I love sourdough, but you can use brioche if you like a more cake-like texture & sweetness)
1 egg (local if available)
1/2 cup of your favorite milk – I use oat!
2 Tbsp sugar divided
1 tsp cinnamon
1/2 tsp vanilla
8 ounces mascarpone
2 cups of blackberries
1/2 cup maple syrup (or your favorite)
Whisk together the egg, milk, 1 Tbsp of sugar, cinnamon, and vanilla.
Cut 1/2 cup of blackberries in half, and toss with the remaining sugar – once they begin to release their juices, fold the berries into the mascarpone.
In a small saucepan, heat the maple syrup with the remaining blackberries over medium heat until the berries begin to break down – this takes about 5 minutes.
Heat a skillet over medium heat.
Spread the mascarpone mixture on four slices of bread, and top with the remaining four slices.
Dip each sandwich in the egg/milk mixture.
Add 1 tbsp of butter to the skillet, and when it is melted, cook each sandwich 2-3 minutes per side, until the french toast is golden brown and the egg mixture is cooked through.
Photographer and food blogger Katherine D’Costa spent her recent Artist Fellowship cooking up a storm at Getaway Chattahoochee. Katherine and her husband, a chef and recipe developer, came up with a three-course summer meal, all featuring Georgia peaches.
Now they’re sharing their recipes for poached peaches and corn salsa, bourbon barbecue pork chops with grilled peaches, and grilled peaches and pineapples.
Poached Peaches and Corn Salsa
What you’ll need:
2 ears fresh corn (shucked)
8 grape tomatoes (halved)
1/2 cup cilantro (finely-chopped)
1 cup lime juice
1 tsp kosher slat
2 tsp ground black pepper
1 tbsp oil
2 tbsp red tomato (finely diced)
1 poached peach
What to do:
To poach the peach, grill the peach until it’s marked and slightly smoked.
Remove kernels from corncob.
Mix all ingredients together in a bowl.
Grilled Bone-In Pork Chop with Bourbon BBQ Sauce and Grilled Georgia Peaches
What you’ll need: For Pork:
Medium to thick bone-in pork chops
2 cups Ketchup
1/2 cup brown sugar
4 tbsp apple cider vinegar
2 tbsp ground black pepper
1 tbsp & 1 tsp salt
1 cup & 4 tbsp bourbon
2 tsp ground ginger
2 tsp ground garlic
1/2 cup chopped cilantro
1/2 cup lemon juice
1 tsp Worcestershire sauce
2 tsp soy sauce
1/2 cup butter
What to do:
Grill the pork chops to medium temperature.
Heat soy sauce, brown sugar, and apple cider vinegar until the sugar is melted.
Add this mix into a blender, along with ketchup, pepper, salt, 1 cup bourbon, ginger, garlic, cilantro, lemon juice, and Worcestershire sauce.
Mix in blender until fully incorporated.
Grill peaches until marked and mildly smoked (the color will darken a bit).
Add butter, peaches, 4 tbsp bourbon, and 1 tsp salt into a sauté pan and heat until peaches are fully tender.
Chop peaches and add to blender mix.
Spoon sauce over pork to taste.
Add cilantro to garnish.
Grilled Peaches and Pineapples
What you’ll need:
1/2 cup butter
1 tsp salt
What to do:
Grill 2 peaches and pineapple slices until tender.
Heat all other ingredients until melted.
Add peaches and pineapples until fully coated.
Chop and serve.
Ready to create a recipe of your own? Book your escape now. Find more delicious recipes from Katherine here.
Those of us immersed in the buying, selling, growing and making of wine are often called on to answer the all-important question of what to drink in every given situation. So, we at Early Mountain winery in central Virginia are thrilled to share our recommendations for the campfire. Some reflections:
You are an expert Every wine drinker is an expert in their own tastebuds so speak with confidence at your favorite wine shop- sharing what flavors you generally like (feel free to use beer, cocktails, or wines you currently love as a reference) and don’t apologize for your preferences. If you like sweet and fruit driven flavors, citrus, spice, or a bit of edgy bitterness a knowledgeable wine salesperson can guide you appropriately. We promise it will work better than grabbing the prettiest label.
Consider the food Don’t get hung up with “rules” but some basic reference points can help guide you – sweet flavors (s’mores, anyone?) do best with fruit driven or sweet wines (Lambrusco, fresh young reds such as the Early Mountain Soif blend). Grilled pineapple shines with a demi-sec sparkling or Chenin Blanc. Grilled flavors sing with wines touched by smoky oak (Cabernet Franc, barrel aged Chardonnays). Mild flavors of seafood and veggies benefit from a zip of acidity (Sauvignon Blanc, Petit Manseng).
Drink Local We encourage you to skip the supermarket mass brands and instead pop into a local wine shop or local winery to see what is happening close to your Getaway. Whether central Virginia, upstate NY, or Texas hill country, the last 10 years have brought an incredible surge in passionate quality winemaking in lesser known regions. And many of these wines don’t make it beyond their state borders, so make your Getaway a chance to discover something new.
And we’ll let you in on a secret – any wine tastes better when you’re relaxed, tuned out, and surrounded by friends. So pretty much any choice will be a win.
Find out more about Early Mountain here, or book an escape to Getaway Shenandoah and be sure to check them out on the way there or back.
Early Mountain Vineyards is just a short drive from Getaway Shenandoah, and home to an award-winning tasting room and sprawling vineyards. We asked them for tips on how to pair wine for your next campfire cooking session.
Disconnection can mean something different for everyone. Whether it’s reading in bed, walking outside, or – for Getaway guest Renee Searcy, a personal chef and food stylist – cooking.
Renee loves experimenting with new recipes, so it’s natural that when she booked her escape to Getaway Chattahoochee, she had plans for what to cook over the campfire. Enjoy this delicious recipe, ready for your next campfire cooking session.
Beef Smoked Sausage and Veggies (serves 2)
What you’ll need:
8 oz beef smoked sausage, sliced on the bias
1 medium potato, cut into a small dice
1/2 red bell pepper, sliced
1 small sweet or vidalia onion, sliced
Roasted tomatoes in oil
1 tbsp butter
1 tbsp oil of choice
Salt and pepper to taste
What to do:
Heat a large cast iron skillet on a grate over hot coals or on the grill. You can also cook on the stovetop on medium-high heat.
Melt the butter and oil together.
Add the potatoes and cook for 2-3 minutes, stirring often.
Add the sausage, peppers, and onions. Cook until the veggies are starting to get tender (about 3-4 minutes).
Add tomatoes and some of the oil from the container. Let cook for another 1-2 minutes.
Serve hot and enjoy.
For more recipes from Renee, you can visit her website. To make your next favorite recipe over the campfire, make your escape here.
Ask Getaway friend, bartendress, and The Spritz Co.’s founder, Maggie Mae Dale, about her favorite campfire memory and she’ll tell you about her days at summer camp as a teenager, when she prepped food over an open fire and roughed it with her cohort. “Laughing with my friends and catching fireflies on that trip is something I’ll never forget.”
Raised in Minnesota and based in Williamsburg, Maggie now crafts spectacular cocktails. When she’s not bartending, you can find her unwinding with “records, rye whiskey, and being a little witchy.”
Armed with her mantra, “Spritz all day, party all night,” Maggie has designed three cocktails to warm up your getaway this holiday season.
Campfire Cocktails: Fireside Negroni
For this version of the negroni, vermouth is swapped for bergamot and cinnamon tea, bittersweet aperol, and gin. Yields three cups of tea. Maggie’s special note: My wish is that you enjoy your own taste of “aperitea-vi” as you getaway!
What you’ll need:
4 cinnamon sticks ½ cup fresh squeezed orange juice 2 bergamont tea bags (lady grey tea) ¼ cup turbinado sugar (raw cane sugar) 1 orange peel (with as little pith as possible) 4 cups of water 1 oz. aperol 1 oz. gin Cinnamon sticks and orange wedge for garnish
To brew the tea, fill stove pot with cinnamon sticks, sugar, orange peel, orange juice, and water and bring to a boil.
Once water is at boiling temperature, add two bags of earl grey tea and let steep for five minutes on a low simmer. Double strain tea into teapot or serving container.
Add one part (1 oz.) aperol, one (1 oz.) gin, and four (4 oz.) parts orange tean in a cup. Stir. Toss in a slice of orange and cinnamon stick for garnish.
Sip by a cozy fire.
Campfire Cocktails: Midnight Hot Cocoa
As a young camper, Maggie and her friends would sneak off to a hidden beach at night, build a campfire, and make “Midnight Cocoa” with melted chocolate and marshmallows. This recipe includes cayenne for a rich and spicy twist on the classic. Yields two servings. Non-alcoholic.
What you’ll need:
2 ½ cups macadamia milk 1 tsp. ground cinnamon 1 tsp. pure vanilla extract 6 oz. semi-sweet baking chocolate ¼ tsp. ground cayenne pepper Toasted marshmallow and Maldon salt for a garnish
Bring macadamia milk and cinnamon to a simmer in a medium saucepan over medium-low heat, whisking occasionally and ensuring milk doesn’t boil (around 10 minutes).
In a double broiler, melt semi-sweet chocolate bars on low heat to avoid burning. To save time, substitute cocoa powder for melted chocolate.
Whisk in chocolate, vanilla, and cayenne. Cook on low heat, whisking frequently, until mixture is smooth and creamy and chocolate is melted (about five minutes).
Campfire Cocktails: Sweater Weather
This is a take on an old-fashioned, but orange bitters are replaced with citrus- and cola-notes of Averna Amaro and Brovo Amaro. Clove, cardamon, and cinnamon finish the drink off for a hint sweetness.
What you’ll need:
2 oz. Small batch Bourbon 0.75 Averna Amaro 0.5 Brovo Amaro No. 1 Orange peel and clove
Add ingredients to a mixing or pint glass. Add ice. Stir for 20-30 seconds and strain over fresh ice.
Garnish with orange peel and clove.
Wear your favorite sweater and enjoy!
You can follow Maggie and her mixology adventures at The Spritz Co. Make and drink these delicious beverages by the campfire as they were intended when you book your Getaway here.
November always feels like a signal change. It’s when the seasons shift and here in the northeast, it starts to get properly cold. It’s as if fall is telling us the year is almost over — ”wrap up what you need to do before you’re hit with the blistering winter.”
More than that, it’s a month of gratitude. While I think it’s important to reflect and express gratitude throughout the year, it’s helpful to have an explicit holiday that reminds us all to say thanks. This year, there’s a lot to be grateful for.
The Getaway Team got together to celebrate all we’re thankful for. We traveled to our DC Outpost, disconnected from our devices and work, and celebrated with each other. We even had a Team Thanksgiving feast, dividing into teams, each responsible for cooking a different course over the campfire. I continue to be incredibly grateful for the dedicated people in the field and at our headquarters that make Getaway everything that it is. You can watch a snippet of our Team Thanksgiving above.
I am also grateful for our incredible guests across New York, DC, and Boston, who have embraced the intention of creating more balance for themselves. Whether it’s perusing through the #getawayoften mentions on Instagram or through direct feedback shared with me, our guests provide us with a sense of purpose day in and day out. I’m unsure if words do justice to the amount of gratitude that I – and our team – have for our guests, so we’ll reserve that energy and put it towards continuing to deliver an exceptional Getaway experience.
This month, we announced a brand new Outpost outside of Los Angeles, a project over a year in the making, and our first Outpost on the west coast. We’re excited and grateful to be able to serve our Angeleno friends in need of mindful escapes in 2019.
As always, feel free to get in touch if you have feedback or ideas.