Bet­ter in Win­ter

Take the hol­i­days out­doors with this por­ta­ble feast.


Think­ing of hang­ing up your boots when the snow flies? Not so fast. Th­ese trails hit their prime in the fourth sea­son. By Olivia Dwyer

Cran­berry Gouda Br­uschetta

Start the fes­tiv­i­ties as soon as you roll into camp with this easy ap­pe­tizer. Serves 4.

½ pound 2 Tbsp. 1 loaf 1⁄3 cup

Gouda cheese olive oil French bread dried cran­ber­ries (or 4 oz. cran­berry sauce)

AT HOME ­ Store cran­ber­ries and Gouda in sep­a­rate zip-top bags, and put oil in a leakproof con­tainer. Store loaf in a large plas­tic bag, and stow at the top of your pack to avoid squish­ing.

IN CAMP ­Slice Gouda and cut bread into 1-inch slices. Warm a dash of oil over medium heat and toast bread un­til golden. Flip, add cheese, and cover un­til melted (2 min­utes). Top with cran­ber­ries or a dol­lop of sauce, re­move from heat, and serve.

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