Caramelized Onion Campfire Sandwich

A cottage loaf is commonly used to make “party spinach dip”.  Once you try the following recipe your cottage loaf canvas will be taken to new heights.   Prepare this sandwich the night before a camping or fishing trip for the ultimate brown bag lunch, or cut into wedges and serve with an assortment of salads at a dockside or backyard soiree.

2 tbsp (30ml) vegetable oil
4 cups (1L) thinly sliced sweet onion
1/4 tsp (1ml) each salt and pepper
1 tbsp (15ml) each brown sugar and balsamic vinegar
1 sourdough round cottage loaf (about 575 g)                      
1/3 cup (75ml) mayonnaise
1 tbsp (15ml) each grainy Dijon mustard and prepared horseradish
1/4 lb/125g sliced deli style roast beef
1 cup (250ml) shredded aged cheddar cheese                                                           
3/4 cup (175ml) thinly sliced jarred roasted red peppers, patted dry                                

Method
Heat oil in a large skillet over medium heat.  Add onions, salt and pepper and cook stirring for about 10 minutes.  Turn heat down to low and add brown sugar and vinegar. Cook stirring for an additional 8 to 10 minutes or until onions are thick and sticky.   Remove from heat, set aside and let cool.  Cut a round cap off the top of the cottage loaf.  Reserve top.  Hollow out the inside and top of the loaf to make a bread bowl, leaving about ¾ -inch of bread inside the crust. Combine mayonnaise, mustard and horseradish.  Spread mixture all over inside of bread bowl and inside the cap.  Place arugula at the bottom of bread bowl and layer with roast beef, cooked onions, cheese and roasted red peppers.  Place cap back on sandwich and wrap tightly with plastic wrap.  Refrigerate for at least 2 hours or overnight.  To serve, remove plastic wrap and cut into 8 wedges.  

Makes 8 servings.

Rum and Raisin Cream Cheese Brownies

A holiday long weekend camping or at the cottage would not be complete without a pan of homemade brownies.  The addition of rum and raisins make these sweet treats even more decadent.  

1 cup (250ml) Sultana raisins
1/3 cup (75ml) dark rum
1 cup (250ml) butter, softened
6 oz (175g) bittersweet chocolate, chopped 
1 1/2 cups (375ml) granulated sugar
1 tbsp (15ml) vanilla extract
4 eggs
1 cup (250ml) all-purpose flour
1/4 cup (50ml) unsweetened cocoa
1/2 tsp (2ml) salt

Icing
1/2 cup (125ml) softened cream cheese
1/4 cup (50ml) softened butter
1/3 cup (75ml) each sifted icing sugar and sifted cocoa powder Method

Pre-heat oven to 350 F (180C).  Line a 13 x 9 inch metal baking sheet with foil, allowing excess to overhang edges of pan.  Lightly grease foil and set aside.  Place raisins and rum in a microwave safe dish. Cover and microwave on high heat for 1 minute.  Remove from microwave and set aside.  In a heavy bottom saucepan, melt butter and chocolate over low heat, stirring often until just melted.  Remove from heat.  Beat in sugar, vanilla and eggs until well combined.  Strain rum from raisins (reserving rum) and add strained raisins to chocolate and egg mixture.  Stir in flour, cocoa and salt until just combined.  Pour batter into prepared pan and smooth top.  Bake for 23 to 25 minutes or until a few crumbs cling to a toothpick when inserted in center.  Remove from oven and cool completely before icing. To prepare icing; beat cream cheese, butter, icing sugar, cocoa and reserved rum together until very well combined.  Spread evenly over cooled brownies.        

Makes 16 brownies