STORY AND PHOTOS by Derek Carlisle

Dirty Gourmet authors give hands-on instructions


The Outbound Collective recently hosted Pursuit at Snowbasin, a weekend of camping out, rock climbing, water play, mastering outdoor skills and relaxing by the campfire—in other words, summer camp for adults.

A perennial favorite activity among attendees is outdoor cooking, with lessons at this gathering provided by Emily Nielson, Aimee Trudeau and Mai-Yan Kwan, authors of cookbook Dirty Gourmet: Food for Your Outdoor Adventures. The camping cooks shared a tasty recipe for strawberry donuts cooked hot on the griddle. Here’s how to enjoy this tasty treat in the Great Outdoors.


• In a large ziplock bag (or bowl with a lid), combine the flour, sugar, yeast and salt.


• In a small pot over low heat, warm the milk, water, and butter until the butter is melted.
• Transfer mixture to a large bowl. Cool until it’s lukewarm.
• Add the flour and yeast mixture to milk mixture, and stir well to combine, making a soft dough.
• Cover the mixture with plastic wrap or a lid, and let rise either overnight in your cooler or for about an hour in a warm place, until the dough is nearly doubled in size.
• Transfer the dough to a clean work surface and dust it with flour. (A silicone baking mat works well or tape some parchment paper to a camp table.)
• Roll out the dough to about 1/2 inch thick.
• With a biscuit cutter or drinking glass, cut rounds and set them aside onto your work surface.
• Sprinkle the tops and bottoms of the rounds with cornmeal and cover them with a clean towel. Let rise for about 30 minutes.
• While the dough is rising, make the jam. In a skillet or a medium pot set over medium heat, add the berries and sugar.
• Mash the berries with a wooden spoon or a fork, until the berries soften and release their juices, about 5 minutes.
• Stir in the lemon juice, chia seeds and salt.
• Remove from heat and let stand.
• Once donuts have risen, grease a griddle and heat over medium heat.
• Cook the donuts on the griddle for about 5 minutes per side, or until they’re lightly browned and cooked.


Basecamp Cookset, Adventure Crock,
Adventure Bowls found at

For more information about these chefs, visit or
Pursuit Series at

Strawberry skillet jam made with fresh strawberries



For ease and convenience, use a can of Pillsbury biscuit dough and pinch off pieces into the oil

3 cups bread flour, plus more
for rolling
1 tablespoon sugar
1 ¼ teaspoons instant yeast
¾ teaspoon salt
2/3 cup milk
2/3 cup water
2 tablespoons butter
2 tablespoons cornmeal
Cooking spray

Strawberry Skillet Jam
2 cups sliced strawberries
2 to 4 tablespoons sugar
Juice of 1 small lemon
1 tablespoon chia seeds
1 pinch of kosher salt

Cook donuts on a griddle over medium heat