It was Greek Week at Camp RIverbend during week 5! At least it was over in Chef’s Corner. Campers were busy making tzatziki all week long. Super Choice campers made a modified spanokopita using crescent rolls instead of phyllo dough. And on Wacky Wednesday when pmaC DnebreviR had sdrawkcaB yaD, Super Choice campers made Upside Down Plum Cake.
Substitutions: dairy free yogurt as needed. Soy yogurt tends to be thicker, but coconut yogurt was a favorite of the campers.
- 3 tbsp. olive oil
- 1 tbsp. vinegar
- 2 cloves garlic, minced finely
- 1/2 tsp. salt
- 1/4 tsp. white pepper
- 1 cup greek yogurt, strained
- 2 cucumbers, peeled, seeded and diced
- 1 tsp. chopped fresh dill
Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Serve with chips, pita, or veggies; or serve on top of grilled chicken or salmon.
Substitutions: Use as a dip with GF tortilla chips and/or veggie sticks. For dairy allergy, omit feta.
Ingredients (32 puffs)
- 1 Tablespoon olive oil
- 5 green onions, chopped
- 2 garlic cloves, minced
- 10 oz chopped spinach, frozen (1 box)
- 2 Tablespoon dill weed
- 6 ounces feta cheese, crumbled
- 1 Tablespoon lemon juice
- 2 tubes of crescent roll dough
Preheat oven to 350 degrees F. Defrost spinach in the microwave and drain very well. Combine oil, onions, garlic, dill, lemon juice, spinach and feta in a small bowl. Unroll the crescent roll dough and separate the individual triangles. Place a tablespoon of the spinach and feta mixture in the middle of each triangle (stretch the dough if necessary) and fold the points together toward the middle to create a small pocket. The campers got creative in how they folded the dough! Bake for 12-15 minutes until golden brown.
Brown Butter Plum Upside Down Cake
adapted from eatliverun.com
makes 1 cake, serving 8
- 2 lbs black plums, ripe but still firm to the touch (You can also use a combination of peaches and plums)
- 1 1/2 sticks butter (12 tbsp)
- 3/4 cup brown sugar
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup milk
- 3/4 cup granulated sugar
- 1/4 tsp salt
Preheat oven to 350 degrees.
Slice the plums 1/4″ thick using a sharp knife. This will be easier if the plums are ripe, but not so super juicy that they don’t slice easily. Look for ones that are still a bit firm to the touch. After you slice your plums, set slices aside.
In a cast iron skillet or other heavy pan, heat four tablespoons of the butter (1/2 stick). Melt butter and then continue to brown butter. Once butter has browned, immediately add the brown sugar and stir. Cook sugar and butter, stirring constantly, for three minutes. Pour mixture into a greased 9″ cake pan, spreading all over the bottom of the pan using a rubber spatula.
Arrange the plum slices on top of the brown sugar/butter mixture in the cake pan. You should be able to get three circles of plum slices out of this, overlapping if necessary. Set aside.
Cream together the remaining stick of butter with the granulated sugar until fluffy. Add the eggs, one by one, beating constantly. Then, add the vanilla.
In another bowl, whisk together the flour, baking powder, salt and cinnamon. Add these dry ingredients alternately with the milk and continue beating until light and fluffy.
Spread cake batter right on top of the plums. Bake for 40-45 minutes until golden brown.
Let cool three minutes before flipping the cake pan over onto a large plate. I also let one cool overnight and it flipped just fine. The key is not flipping it too soon.
As a note for all of our parents with campers with food allergies, please know that we are very careful in making substitutions for your camper’s group. So if the recipe calls for butter, we use a dairy-free alternative, etc.