Delightful Dining on Ice


By Shel Zolkewich

Appetites soar while we’re outdoors. And nothing tastes better than a hot meal served on the ice during hardwater season. These simple suggestions take you from brunch to sundown, even if it’s one of those days when the bite is elusive.

Make things easy by prepping the night before and using disposable cooking containers that can take the uneven heat of your woodstove. If you want to make an investment, the Coleman Instastart Stove Oven has the cooktop with all know and love combines with a spacious oven. For something on the smaller side, Jetboil makes a variety of portable cooking systems that use a propane/isobutane four-season blend for quick heat-up.

Overnight Cinnamon Oats
2 cups rolled oats
2 cups milk
½ cup brown sugar
½ teaspoon vanilla
1 teaspoon cinnamon
1 cup frozen berries
½ chopped walnuts

In a large disposable aluminum pan, mix all ingredients together. Cover tightly with aluminum foil and place in the refrigerator the night before a fishing trip. To reheat, simply place pan on Coleman stove or campstove over low heat. Serve in mugs.

Mexican Hot Chocolate
3 cups instant hot chocolate mix
3 teaspoons cinnamon
1 teaspoon nutmeg
1 pinch cayenne
2 litres whole milk

Mix first four ingredients together and store in a sealed container. On the ice, bring milk to a simmer over medium heat on your preferred cooking device. Add spicy chocolate mix and beat vigorously with a whisk.

Beer Cheese Soup
½ cup butter
1 medium onion, chopped
½ cup chopped carrot
1 cup all purpose flour
2 cups chicken broth
1 bottle (473 ml) beer
2 cups Cheddar, shredded
2 cups half-and-half
½ teaspoon dry mustard
½ teaspoon Worcestershire sauce
½ teaspoon pepper

The day before fishing, melt butter in a stockpot over medium heat. Add chopped onion and carrot. Saute until softened. Add flour. Cook for about five minutes, stirring often. Add chicken broth and beer. Heat until it comes to a boil. Slowly add cheese while stirring until just boiling and smooth. Add half-and-half, dry mustard, pepper and Worcestershire sauce. Reduce heat to low and cook until soup has thickened. Transfer to airtight container. Reheat over medium heat.

Slice a ring of quality garlic sausage into coins. Place in a disposable aluminum pan and seal with foil. Heat over medium heat until slices get a bit of colour. Serve with a good mustard and soft buns alongside your soup.



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