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NEW RECIPES TO TRY AT HOME
At Klymit, we love a good camping recipe. At a time when the world is staying home and practicing social distancing, we thought it would be fun to share some at home recipes that we love. We hope you're inspired to try something new!
HONEY GINGER BBQ WINGS
Recipe from: Bart Miller, VP of Sales
Marinade ingredients:
½ tsp garlic powder
1 tsp ground ginger
4 tsp honey
1 cup ketchup
1/3 cup soy sauce
Mix marinade together in a small bowl
In a 1 gallon size Ziploc bag, add 3 lbs. fresh chicken wings/drumettes
Add the marinade to the bag, close and shake to cover all wings with sauce
Put in the refrigerator for 4 – 24 hours
Grill on low heat (300 degrees) for 20 minutes on each side – 40 minutes total
Serve hot with a side of carrot sticks, celery and blue cheese dressing
Vanilla Crème Brûlée
Recipe recommendation from: Amber Spader, Accounting and Finance Manager
*Recipe from New York Times Cooking
NGREDIENTS
2 cups heavy or light cream, or half-and-half
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
⅛ teaspoon salt
5 egg yolks
½ cup sugar, more for topping
PREPARATION
Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.