New Camp Cookbook Fireside Warmers Drinks, Sweets, and Shareables to Enjoy around the Fire

• The Happiest Hour: You’ve finished unpacking and it’s time to set out some snacks and drinks for the group. Choose from hot dates, skillet spiced nuts, Norwegian stick bread with dips, campfire queso, “baked” Brie, and grilled nachos, and pair them with drinks like a fireside old fashioned, tinto de verano, amaro spritz, or junglebird punch.
• Campfire Shareables: Make an epic, interactive meal with choose-your-own-adventure food on sticks—from hot dogs to kebabs. Or break out a pie iron and make fireside chimichangas, potpies, pizza pockets, or grilled cheese.
• After-Dinner Treats and Cozy Drinks: S’mores, bananas foster, campfire monkey bread, or foil pack pears...how do you choose? Or if you’re in the mood for a warm drink, try a peppermint schnapps hot chocolate, boozy (or not) hot cider, or a chamomile tea toddy.
• Leisurely Mornings: Rise and shine and pair that camp coffee or French press dirty chai with skillet biscuits and scrambled eggs, brown sugar-chili glazed bacon, eggs in spiced tomato sauce, fluffy peach-filled pancakes, or easy breakfast quesadillas.

Emily Vikre is a native Duluthian who holds a PhD in food policy and behavioral theory from Tufts University. She is co-founder and co-owner of Vikre Distillery, which has been named best craft spirits distillery by USA Today. They have also won a slew of technical awards: a gold and five silvers at the San Francisco World Spirits Competition; gold, silver, and bronze awards from the American Craft Distillers Association; silvers and bronze from the American Distilling Institute; and two Good Food awards in 2018. A nationally recognized food and drinks writer, Emily is the author of Camp Cocktails, The Family Camp Cookbook, and New Camp Cookbook Fireside Warmers. She was formerly a regular columnist for Food52 and has written for Lucky Peach, Minnesota Public Radio, and Norwegian American Weekly.

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