There’s nothing better than a filling and delicious breakfast like french toast, especially on slow, weekend mornings. We tapped yoga teacher, and Recipient of Rest, Ashley Limehouse to share her favorite French Toast recipe that she created on her Getaway with us.
Recipe:
Ingredients:
8 thick-cut slices of bread (I love sourdough, but you can use brioche if you like a more cake-like texture & sweetness)
1 egg (local if available)
1/2 cup of your favorite milk – I use oat!
2 Tbsp sugar divided
1 tsp cinnamon
1/2 tsp vanilla
8 ounces mascarpone
2 cups of blackberries
1/2 cup maple syrup (or your favorite)
Instructions:
Whisk together the egg, milk, 1 Tbsp of sugar, cinnamon, and vanilla.
Cut 1/2 cup of blackberries in half, and toss with the remaining sugar – once they begin to release their juices, fold the berries into the mascarpone.
In a small saucepan, heat the maple syrup with the remaining blackberries over medium heat until the berries begin to break down – this takes about 5 minutes.
Heat a skillet over medium heat.
Spread the mascarpone mixture on four slices of bread, and top with the remaining four slices.
Dip each sandwich in the egg/milk mixture.
Add 1 tbsp of butter to the skillet, and when it is melted, cook each sandwich 2-3 minutes per side, until the french toast is golden brown and the egg mixture is cooked through.
Repeat with the remaining french toast.
Serve hot with the blackberry syrup.
Looking forward to doing your own campfire cooking in nature? Book your Getaway today.
Ask Getaway friend, bartendress, and The Spritz Co.’s founder, Maggie Mae Dale, about her favorite campfire memory and she’ll tell you about her days at summer camp as a teenager, when she prepped food over an open fire and roughed it with her cohort. “Laughing with my friends and catching fireflies on that trip is something I’ll never forget.”
Raised in Minnesota and based in Williamsburg, Maggie now crafts spectacular cocktails. When she’s not bartending, you can find her unwinding with “records, rye whiskey, and being a little witchy.”
Armed with her mantra, “Spritz all day, party all night,” Maggie has designed three cocktails to warm up your getaway this holiday season.
Campfire Cocktails: Fireside Negroni
For this version of the negroni, vermouth is swapped for bergamot and cinnamon tea, bittersweet aperol, and gin. Yields three cups of tea. Maggie’s special note: My wish is that you enjoy your own taste of “aperitea-vi” as you getaway!
What you’ll need:
4 cinnamon sticks ½ cup fresh squeezed orange juice 2 bergamont tea bags (lady grey tea) ¼ cup turbinado sugar (raw cane sugar) 1 orange peel (with as little pith as possible) 4 cups of water 1 oz. aperol 1 oz. gin Cinnamon sticks and orange wedge for garnish
To mix:
To brew the tea, fill stove pot with cinnamon sticks, sugar, orange peel, orange juice, and water and bring to a boil.
Once water is at boiling temperature, add two bags of earl grey tea and let steep for five minutes on a low simmer. Double strain tea into teapot or serving container.
Add one part (1 oz.) aperol, one (1 oz.) gin, and four (4 oz.) parts orange tean in a cup. Stir. Toss in a slice of orange and cinnamon stick for garnish.
Sip by a cozy fire.
Campfire Cocktails: Midnight Hot Cocoa
As a young camper, Maggie and her friends would sneak off to a hidden beach at night, build a campfire, and make “Midnight Cocoa” with melted chocolate and marshmallows. This recipe includes cayenne for a rich and spicy twist on the classic. Yields two servings. Non-alcoholic.
What you’ll need:
2 ½ cups macadamia milk 1 tsp. ground cinnamon 1 tsp. pure vanilla extract 6 oz. semi-sweet baking chocolate ¼ tsp. ground cayenne pepper Toasted marshmallow and Maldon salt for a garnish
To mix:
Bring macadamia milk and cinnamon to a simmer in a medium saucepan over medium-low heat, whisking occasionally and ensuring milk doesn’t boil (around 10 minutes).
In a double broiler, melt semi-sweet chocolate bars on low heat to avoid burning. To save time, substitute cocoa powder for melted chocolate.
Whisk in chocolate, vanilla, and cayenne. Cook on low heat, whisking frequently, until mixture is smooth and creamy and chocolate is melted (about five minutes).
Campfire Cocktails: Sweater Weather
This is a take on an old-fashioned, but orange bitters are replaced with citrus- and cola-notes of Averna Amaro and Brovo Amaro. Clove, cardamon, and cinnamon finish the drink off for a hint sweetness.
What you’ll need:
2 oz. Small batch Bourbon 0.75 Averna Amaro 0.5 Brovo Amaro No. 1 Orange peel and clove
To mix:
Add ingredients to a mixing or pint glass. Add ice. Stir for 20-30 seconds and strain over fresh ice.
Garnish with orange peel and clove.
Wear your favorite sweater and enjoy!
You can follow Maggie and her mixology adventures at The Spritz Co. Make and drink these delicious beverages by the campfire as they were intended when you book your Getaway here.
Disconnection can mean something different for everyone. Whether it’s reading in bed, walking outside, or – for Getaway guest Renee Searcy, a personal chef and food stylist – cooking.
Renee loves experimenting with new recipes, so it’s natural that when she booked her escape to Getaway Chattahoochee, she had plans for what to cook over the campfire. Enjoy this delicious recipe, ready for your next campfire cooking session.
Beef Smoked Sausage and Veggies (serves 2)
What you’ll need:
8 oz beef smoked sausage, sliced on the bias
1 medium potato, cut into a small dice
1/2 red bell pepper, sliced
1 small sweet or vidalia onion, sliced
Roasted tomatoes in oil
1 tbsp butter
1 tbsp oil of choice
Salt and pepper to taste
What to do:
Heat a large cast iron skillet on a grate over hot coals or on the grill. You can also cook on the stovetop on medium-high heat.
Melt the butter and oil together.
Add the potatoes and cook for 2-3 minutes, stirring often.
Add the sausage, peppers, and onions. Cook until the veggies are starting to get tender (about 3-4 minutes).
Add tomatoes and some of the oil from the container. Let cook for another 1-2 minutes.
Serve hot and enjoy.
For more recipes from Renee, you can visit her website. To make your next favorite recipe over the campfire, make your escape here.
For a light summer treat that’s hipster-approved and toasted with campfire flames, you’ve got to go avocado toast.
Here’s how to do it, four ways:
INSTRUCTIONS Toast each piece of bread on an open fire until bread is just golden brown. For avocados, cut lengthwise in half, remove the pit from avocado; discard. Remove skin from avocado. Season with salt and pepper as desired. Place avocado (mashed or sliced) on top of toast, followed by the various toppings. Serve immediately.
INGREDIENTS Avocado Toast with Rainbow Tomatoes
1 piece whole wheat bread, toasted
1/2 ripe avocado, peeled and pitted and mashed
Red, orange and yellow cherry tomatoes, each cut into quarters
Salt and freshly cracked black pepper
Avocado Toast with Pomegranate Seeds
1 piece whole wheat bread, toasted
1/2 ripe avocado,peeled and pitted and sliced
1 kiwi, peeled and diced
Pomegranate seeds
Salt and freshly cracked black pepper
Avocado Toast with Tomatoes, Feta and Sriracha
1 piece whole wheat bread, toasted
1/2 ripe avocado, peeled and pitted and sliced
1 tablespoon crumbled feta
1 teaspoon sriracha
2 cherry tomatoes
Salt and freshly cracked black pepper
Avocado Toast with Feta + Red Onion
1 piece whole wheat bread, toasted
1/2 ripe avocado, peeled and pitted and mashed
1/4 cup crumbled feta
Snipped fresh chives
1 tablespoon diced red onion
Salt and freshly cracked black pepper
All of our cabins include a mini-kitchen equipped with the basics of all that you’ll need to get chopping (including knives and a cutting board). See what’s inside our cabins or book your own Getaway to get campfire cooking.
November always feels like a signal change. It’s when the seasons shift and here in the northeast, it starts to get properly cold. It’s as if fall is telling us the year is almost over — ”wrap up what you need to do before you’re hit with the blistering winter.”
More than that, it’s a month of gratitude. While I think it’s important to reflect and express gratitude throughout the year, it’s helpful to have an explicit holiday that reminds us all to say thanks. This year, there’s a lot to be grateful for.
The Getaway Team got together to celebrate all we’re thankful for. We traveled to our DC Outpost, disconnected from our devices and work, and celebrated with each other. We even had a Team Thanksgiving feast, dividing into teams, each responsible for cooking a different course over the campfire. I continue to be incredibly grateful for the dedicated people in the field and at our headquarters that make Getaway everything that it is. You can watch a snippet of our Team Thanksgiving above.
I am also grateful for our incredible guests across New York, DC, and Boston, who have embraced the intention of creating more balance for themselves. Whether it’s perusing through the #getawayoften mentions on Instagram or through direct feedback shared with me, our guests provide us with a sense of purpose day in and day out. I’m unsure if words do justice to the amount of gratitude that I – and our team – have for our guests, so we’ll reserve that energy and put it towards continuing to deliver an exceptional Getaway experience.
This month, we announced a brand new Outpost outside of Los Angeles, a project over a year in the making, and our first Outpost on the west coast. We’re excited and grateful to be able to serve our Angeleno friends in need of mindful escapes in 2019.
As always, feel free to get in touch if you have feedback or ideas.
The entire Getaway team spent two nights at our Outpost in Virginia and celebrated Thanksgiving a little early. It’s rare that the team is all together in one place, and we got to know each other a little better while huddling and laughing under the stars. We prepared our own Friendsgiving meal over the campfire. Here are some of our favorite Thanksgiving recipes.
Add butter to a medium-sized skillet and place on the campfire, stirring butter begins to bubble
Add the sugar and brown sugar, continuing to stir until smooth and glossy
Take your skillet off the campfire and chill for 10-15 minutes, otherwise your eggs will scramble (as we learned the hard way)
Add eggs and vanilla and stir well
Stir in flour, baking soda, and salt
Mix in chocolate
Place the lid onto the skillet and put it back onto campfire
Check the cookie as infrequently as possible until the edges are golden brown and a toothpick comes out clean from the center (the inside will still be gooey)
Remove skillet from fire and let cool and set before cutting individual pieces
We squeezed together on picnic tables covered in flowers, pumpkins, and pickles to feast on our dishes, almost all of which, as amateur camping chefs, turned out deliciously. Under the birch trees, we toasted to Getaway and to what we’re thankful for: tiny cabins in the woods, nature, and each other.
Have a simpler holiday. Take a few days with yourself or with loved ones this holiday season in a tiny cabin nestled in nature.
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