Tag Archives: Camp Sherman

Food Diary

19 Sep

We spent the weekend at the cabin. I ate: tortilla chips with chipotle salsa, a low-fat fudge pop, coconut milk ice cream with gingersnap cookies, pretzels, vegan split pea soup, a vegan ginger-peach bran muffin, a green smoothie,  a curried tuna melt on rosemary bread, an organic green salad with carrot, tomato, red onion, sunflower seeds and warm feta dressing, a grilled cheese with avocado, tomato bisque and popcorn.

Spotted @: The Cabin

14 Jun

As far as I’m concerned, I am the reigning Scrabble champion of Camp Sherman, Oregon.

And The Sign Says

3 Jun

Image courtesy of Terry Poe Photography

My coworkers and I are headed to Camp Sherman, Oregon for the weekend for a work retreat. I cannot even begin to explain how excited I am about this occasion. I just made a sign for the front door that reads:

The salon will be closed Saturday,  June 4th. We will be grilling veggies and eating mayonnaise. We will reopen Tuesday, June 7th. Sorry for any inconvenience.  We hope you’re enjoying the sunshine.

Thought you knew…

Cabin Apples

8 Oct

Living in Portland would depress some people. After all, it is a well-known fact that the color grey doesn’t look good on everybody. Having lived most of my life here I know there are trade-offs to the weather. One of these trade-offs is being able to experience fall in the Pacific Northwest. We do the whole college football, pumpkin patch, wool socks and flannel sheets thing pretty well around here. But I haven’t even gotten to the best part yet: the produce.  In my case it is true what they say about an apple a day. I believe it must be all of the gorgeous, crisp and juicy apples I eat during the months of September through November that keep me a Portlander at my core.

This recipe was created at our family’s fishing cabin in Camp Sherman, Oregon. After a spicy batch of chorizo and black bean tacos I was looking for an easy, no-fuss dessert. It was one of those quintessential fall evenings where the leaves were falling outside, we had a fire going in the fireplace, and plans to finish a foreign film we fell asleep watching from the night before. We were loading the dishwasher when I came across the bag full of Washington Honeycrisps on the counter. I knew immediately that these apples were the key to the perfect rustic dessert for this occasion.

This recipe oozes comfort and I’d like to believe it would be good company in even the greyest of moments. Happy Fall, friends.


Baked Stuffed Apples

serves 4

  • 4 large baking apples
  • 3 tablespoons dried raisins
  • 2 tablespoons brown sugar
  • 2 tablespoons maple syrup
  • 4 tablespoons unsalted butter, melted
  • 2 teaspoons lemon juice, freshly squeezed
  • 1/2 cup granola
  • scant 1/4 cup butterscotch chips (optional)
  • 3 tablespoons crushed hazelnuts
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • pinch of nutmeg
  • Heavy cream (or half-and-half) for serving

Preheat the oven to 350 degrees F.

Core the apples, taking care not to cut through all the way to the bottom. Remove 1/2 inch of the peel around the top, and widen the hole so the apple can be amply stuffed. If necessary, you may trim the bottom of the apple to make it stand upright in a baking dish.

In a small bowl combine raisins, brown sugar, maple syrup, 2 tablespoons of the melted butter, lemon juice, granola, butterscotch chips, hazelnuts and spices. Mix well, and then spoon the mixture evenly between the hollowed cores of the apples. The apples should appear to be “stuffed.” Finish apples off with the remaining melted butter.

Cover the baking dish with foil and bake for 30 minutes. Remove the cover and bake, basting occasionally with the pan juices, until the apples are tender, about 30-40 minutes longer.

Serve warm or at room temperature. We serve our apples in bowls and pass a pitcher of cream to go alongside. These remind me of inside out apple pies. Perfect for fall.