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Trail Bytes, Dec. 2024: Becoming a Backpacking Chef
December 13, 2024
Hello Chef,

Did you notice that I put “Chef” in front of your name?

When updating my “About” page recently, I realized that what I had originally written, that anybody could become a backpacking chef, had come true, for me, and for you.

“I launched the Backpacking Chef website into cyberspace in 2008. With apologies to working chefs, I gave myself the trail name, "Chef Glenn." The idea was that anybody could become a backpacking chef if they included a little time in the kitchen as part of the adventure. I imagined putting "Chef" in front of the first name of every person who transitioned from eating freeze-dried meals and ramen noodles to creating their own homemade backpacking meals.”

The first transition was myself. My daughters will tell you, before I took up the backpacking chef spoon, I was pretty marginal in the cooking department. Mac and cheese and a can of green beans, again. Egg drop soup—from the Chinese restaurant—over rice. Have to admit, that one was pretty tasty.

Then, you could say, I became “fed up” with fast and easy food. I started cooking homemade meals, some from memories of my mother’s cooking, and others from hunches that this and that food would taste good with this and that combination of seasonings. This all coincided with the purchase of a pair of hiking boots.

We all have a story, and I’m thinking about yours now. You’ve earned that “Chef” in front of your name. You’re having fun in the kitchen and eating well on the trail. You’re a master of the dehydrator. You’re creating new backpacking recipes. I love hearing your stories.

And to our newest subscriber who is just getting started, I say, “Welcome Chef, you’re on your way.”

For the past few months, Dominique and I have been using up the meals that I dehydrated earlier in the year. We took some dehydrated meals to eat on the road while travelling to France in September, and we enjoyed several thermos meals while hiking in Georgia this fall. We’re back in Switzerland now, and I’ll need to get cooking to make sure we have plenty of hot thermos meals for winter hikes.

To bring another year of Trail Bytes to a sweet close, I’ll leave you with a dessert you might like to try over the holidays.

Pumpkin Pudding with Raspberry Sauce

I had a pumpkin laying around since early October, so while I was cooking Thanksgiving dinner, I thought I’d better put him in a pot before he turned into Grumpy Pumpkin Man. I didn’t weigh him, but I’d say he was a four-pounder.

This is what happens to pumpkins left too long in the field.

If you’re pumpkin-pied-out, if that’s even possible, this light dessert skips the crust, and is easy to prepare on the stovetop. You can make it with frozen pumpkin if you don’t have one from the field, and it can be dehydrated the same way as pumpkin pie bark. It keeps well in the fridge. Serve hot or cold. I like it cold.

The ingredients are totally “to taste.” Use more or less depending on how much pumpkin you have, and how sweet and pumpkin-spicy you like it.

Ingredients for a 4-poundish pumpkin:

8–10 Servings.

  • 1 medium-sized pumpkin
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. salt
  • 1 Tbsp. sugar
  • ¼ cup maple syrup

Ingredients when serving: Half-fat cream, heated raspberries, pecans, and whipped cream.

Procedure:

Peel pumpkin and cut it into chunks. I find it easier to cut the pumpkin into quarters before deseeding and peeling.

Cover chunks with water in a pot and bring to a boil. Reduce heat and simmer for about 20 minutes until pumpkin is very soft and mashable.

Pour off cooking water into a bowl.

Add the seasonings and sweeteners to the cooked pumpkin, and mash with a potato masher. Add back the cooking water a ¼-cup at a time while you mash until you have a good pudding consistency. If you want it super smooth, you can run it through a blender, but I liked the texture after just mashing.

You’re done until pudding time. Set aside to cool or refrigerate.

Pudding Time:

Portion out how much pudding you want to serve. Stir in a splash of half-fat cream, although you can skip the cream if you’re watching the waistline.

Place a handful of frozen raspberries in a sauce pan with a splash of water and a little sugar.

Once the berries are warm, spoon over pumpkin pudding in individual bowls, and maybe include a couple of pecans on top. Top with a festive amount of whipped cream.

See You Next Year!

Dominique and I wish you and yours the happiest of holidays and a good start to the New Year. If you're looking for a project to start before then, visit the Trail Bytes Archives for ideas.

Freundliche Grüsse & Frohes Neues Jahr!

Chef Glenn & Dominique

PS: Need some new food drying or trail cooking gear? Check out my Top Pick Guide of products that I use.

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