Gourmet Dutch Oven Recipes

July 23, 2014

On Saturday, July 19, Harmons was very excited to sponsor a Dutch Oven Cookoff with the Storm Mountain Chapter of the International Dutch Oven Society (IDOS). Six very talented teams competed for prizes–plus, the winner goes to the 2015 IDOS World Championship!

Each team, several of which have won previous world championships, prepared three courses: Dessert, Main Dish, and Bread.

Wow! Each team’s dishes were gorgeous and delicious. Who knew a cake made in a Dutch oven could look like it came from a fancy French bakery? All six teams created impressive, delicious dishes.

And the winning team is…Matt Pelton and Doug Martin!

Special thanks to Mary’s Chicken for donating whole chickens, Farmland for donating pork butts–and a very large thanks to all the wonderful participants for sharing their fantastic recipes below.

And because life is short, we’ll start with desserts first.

*Need some Dutch Oven Basics? Check out Basic Dutch Oven Cooking Items for Beginners from the International Dutch Oven Society.


Harvest Chocolate Pumpkin Cake
  1. 1 c. buttermilk
  2. 1 c. water
  3. 2/3 c. oil
  4. 2 c. sugar
  5. 1 tsp. baking soda
  6. ½ tsp. salt
  7. 2 eggs
  8. 2 c. flour
  9. ¾ c. cocoa
  1. 2 pkg. 8oz. cream cheese
  2. 2/3 c. canned pumpkin
  3. ½ c. sugar
  4. ½ tsp. cinnamon
  1. ½ c. whipping cream
  2. 4 oz. semi-sweet chocolate, chopped
  1. Fresh berries of your choice, whole almonds, fresh orange peel, grapes
  1. Spray 2- 10” Dutch Ovens with Baker’s Joy, line the ovens with parchment paper circles, and spray again. Combine buttermilk, water, oil, sugar, eggs, baking soda, and salt in a mixing bowl. Add flour and cocoa, whisk until smooth. Divide evenly between the 2 Dutch ovens. Bake for 18-22 minutes or until they test done. Cool for about 10 minutes, remove to a wire rack to cool completely. Meanwhile, beat the cream cheese, pumpkin, sugar, and cinnamon together until smooth. Place one cooled cake layer on the lid of a Dutch oven, then spread with the filling. Top with the next cooled cake layer. Prepare the glaze by pouring the whipped cream into a 5” Dutch oven. Bring just to boiling, and add the chopped chocolate pieces. Do not stir. Let stand for 5 minutes, then stir together. Cool for 15 minutes until it is slightly thickened. Pour over the top of the cake, let some of the glaze drip down the sides if desired. Chill until chocolate is set, about 30 minutes. Top as desired with fresh fruit and nuts.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
Idaho Sunset Cake
An original recipe from the Iron Maiden
  1. 6.5 oz. butter
  2. 7 oz. sugar
  3. 4 eggs
  4. 7.5 oz. flour
  5. 1 ½ tsp. baking powder
  6. 1 pinch salt
  7. 1 tsp. vanilla extract
For the orange cake
  1. 1 1/3 c. batter
  2. 1 Tbsp. orange juice
  3. ½ orange zest
  4. 1 tsp. orange extract
  5. Orange food coloring, as needed
For the almond cake
  1. 1 c. batter
  2. ¼ tsp. almond extract
For the strawberry cake
  1. ¾ c. batter
  2. 1 tsp. strawberry extract
  3. Red food coloring, as needed
  1. 16 oz. cream cheese, softened
  2. 8 oz. Mascarpone cheese, softened
  3. 3 Tbsp. butter, softened
  4. 1 c. sugar
  5. 1 ½ tsp. orange extract
  6. 1 tsp. orange zest
  1. Prepare an 8-in Dutch oven by lining it with parchment paper. Set aside.
  2. Cream the butter until smooth then add the sugar. Add the eggs followed by the flour, salt, and baking powder. Lastly, stir in the vanilla extract.
  3. Remove the required amount of batter for each flavor of cake and set aside in separate bowls. For each flavor, mix in the additional ingredients as stated.
  4. Now pour the orange cake first into the Dutch oven followed by the strawberry and almond cake.
  5. Bake the cake at roughly 350F for about 20-30 minutes. (11 coals on the lid / 5 coals underneath).
  6. When done, remove the cake from the heat and set aside to cool. Once cooled, remove the cake from the pan and frost/garnish, as desired.
  7. For frosting, mix the cheeses and butter together until it is smooth and creamy then mix in the sugar. Add the extract and zest. Mix until evenly distributed. Frost the cake, as desired.
Garnishing the Cake
  1. You may garnish this cake any way your heart desires. I like to use combinations of fresh and candied citrus, strawberries and almonds.
Candied Citrus
  1. If you don’t want to use store bought citrus rinds, boil the rinds in a little water for a few minutes and repeat. Then simmer the rinds in simple syrup (1:1 ratio water:sugar) until they are translucent. Remove the rinds and let them dry a bit. Then dust them in sugar, if desired.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
Bumbleberry-Apple-Rhubarb Pie
  1. Pie crust dough for a double crust pie
  2. 2 c. thinly sliced tart apples (peeled)
  3. 1 Tbsp. lemon juice
  4. 1 tsp. vanilla
  5. 1 ¼ c. fresh strawberries, cut in half
  6. 1 ¼ c. fresh blueberries
  7. 1 ¼ c. fresh raspberries
  8. 1 ¼ c. fresh blackberries
  9. 1 ¼ c. fresh rhubarb (frozen may be used)
  10. 1/2 c. all purpose flour
  11. 1 tsp. ground allspice
  12. 1 tsp. ground cinnamon
  13. 1 2/3 c. sugar, divided
  14. 3 Tbsp. butter
  15. 1 Tbsp. milk
  1. Prepare dough for a double crust pie. On a lightly floured surface, roll out larger portion of dough to fit a deep-dish pie plate. Chill if necessary for easier handling.
  2. For filling, In a large bowl, toss apples with lemon juice and vanilla; add berries and rhubarb. Combine the flour, allspice, cinnamon and sugar (reserve 1 tablespoon); add to apple mixture and toss gently until fruit is coated evenly. Spoon into crust; dot with butter.
  3. Roll out remaining pastry for top crust (can use lattice crust, if desired). Trim, seal and flute edges. Brush milk over lattice top. Sprinkle with remaining sugar.
  4. Bake in dutch oven (16 briquets on top, 8 on bottom) for 15 minutes. Reduce coals to reach a 350 degree temperature and bake 50-60 minutes longer or until crust is golden brown and filling is bubbly.
  1. NOTE: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
Classic Carrot Cake
  1. 2 c. white sugar
  2. 2 c. flour
  3. 1½ tsp. baking soda
  4. 1½ tsp. baking powder
  5. 1 tsp. salt
  6. 1 tsp. cinnamon
  7. ¼ tsp. ground nutmeg
  8. 1/8 tsp. ground cloves
  9. 3 eggs
  10. 1 c. milk
  11. ¼ c. vegetable oil
  12. 1 ½ c. carrots, shredded
  13. 1 c. boiling water
  14. Cream cheese frosting and food coloring as desired
  1. Mix all dry ingredients well in large bowl. Add eggs, milk, vegetable oil, and carrots to dry ingredients and mix until all ingredients are incorporated. Add boiling water and mix thoroughly. Pour into oiled 10 inch Dutch oven and bake using 10 coals on the bottom and 11 coals on top for 40 – 45 minutes. Do not check on cakes before the time is up or they may fall in the center. Remove the cake from the Dutch oven and allow it to cool before working and decorating.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
Coconut Dream Cake
  1. 1 ½ c. sugar
  2. 4 Tbsp. shortening
  3. 4 Tbsp. butter, softened
  4. 2 eggs
  5. 2 egg yolks
  6. 1 1/2 tsp. vanilla extract
  7. 2 c. all-purpose flour
  8. 2 tsp. baking powder
  9. 1 tsp. salt
  10. 1 c. 2% milk
Frosting /Filling
  1. 1 c. sugar
  2. 8 tsp. water
  3. 4 tsp. light corn syrup
  4. 2 egg whites
  5. 1/2 tsp. cream of tartar
  6. 1/2 tsp. vanilla extract
  7. 2 c. cold 2% milk
  8. 1 tsp. coconut extract
  9. 1 c. instant vanilla pudding mix
  10. ¾ c. flaked coconut, divided
  1. In a small bowl, cream the sugar, shortening and butter until light and fluffy. Beat in eggs and yolks. Add vanilla. Combine the flour, baking powder, and salt; add to creamed mixture alternately with milk. Beat just until combined.
  2. Pour into two #10 Dutch Ovens coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely.
  3. In a double boiler over simmering water, combine the sugar, water, corn syrup, egg white and cream of tartar. Beat for 1 minute. Continue beating over low heat until frosting reaches 160°, about 5 minutes. Pour into a small bowl; add vanilla. Beat until stiff peaks form, about 7 minutes.
  4. In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Finely chop 1/2 cup coconut; fold into pudding mix.
  5. Split each cake into two horizontal layers. Spread a third of the pudding over one cake layer; repeat layers twice. Top with remaining cake. Frost top and sides. Toast remaining coconut; sprinkle over top.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
The Best Ever Carrot Cake
  1. 1 lb. finely grated carrots
  2. 1 ¼ c. sugar
  3. 1 c. firmly packed brown sugar
  4. 1 ¼ c. canola oil
  5. 4 extra large eggs, at room temperature
  6. Finely grated zest of 1 large orange
  7. 2 ¼ c. flour
  8. 1 ½ tsp. baking powder
  9. 1 tsp. baking soda
  10. 1 tsp. ground cinnamon
  11. ¼ tsp. ground ginger
  12. ½ tsp. sea salt
  13. ¼ tsp. ground cloves
  14. ¼ tsp. nutmeg
  15. 1 ¼ c. sweetened shredded coconut
Cream Cheese Frosting
  1. 12 oz. cream cheese, softened
  2. ½ lb. butter, softened (2 sticks of butter)
  3. 2 tsp. vanilla
  4. ¼ tsp. sea salt
  5. 1/3 c. powder buttermilk
  6. 3 c. powder sugar
  7. 2 c. coconut for the sides of the cake.
  1. Mix the sugars, oil, vanilla and eggs together. Add the grated carrots. Mix in the dry ingredients. Add the coconut. Mix well. Pour into 2 – 10” prepared Dutch ovens. Bake at 350 for about 35-45 minutes. Or until tested with a toothpick it comes out clean.
  1. Mix together all the ingredients until smooth. Frost the cake, and pat the coconut around the sides of the cake.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

 Main Dishes

Ultimate Fried Chicken
  1. 1 Whole chicken cut up into quarters or 8 pieces
For the marinade
  1. 1 pint buttermilk
  2. 1 Tbsp. Kosher salt
  3. 1 Tbsp. Texas Pete’s hot sauce
  4. 1 tsp. of brown sugar
For the batter
  1. 1 c. all-purpose flour
  2. ½ c. cornstarch
  3. 4 Tbsp. Mountain Chef brand poultry seasoning
  1. Several hours before cooking time, cut up the chicken and place in a re-sealable plastic bag with the marinade ingredients. Let it sit in a fridge or a cooler until you are ready to cook. Heat up some canola oil in a 10” Dutch oven to 400 degrees. While the oil is heating up, let the chicken sit on a cooling rack and allow the buttermilk to drain off. Mix the batter together and roll each piece of chicken into the batter just before placing it in the oil. As soon as the batter is golden in color all around, remove the chicken and place it on a cooling rack. When all the chicken has been fried and the chicken cooled down, place a trivet in the bottom of a 12” Dutch oven and place the chicken on the trivet. Cover the Dutch oven and place 12 coals around the bottom of the Dutch oven with the coals sticking halfway out of the Dutch oven and 14 coals on the top in a checkerboard pattern. Bake for 20 minutes and check the temperature of the meat. The breasts should be pulled at 165 degrees and the thighs and legs pulled at 180 degrees. Let the chicken relax for several minutes before serving.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
Smoked Pork Butt
  1. 2 Tbsp. brown mustard
  2. 1 Tbsp. honey
  1. ¾ c. sugar
  2. ½ c. salt
  3. 1/3 c. black pepper
  4. ½ c. paprika
  5. 1 Tbsp. garlic powder
  6. 1 Tbsp. onion powder
  7. 1 Tbsp. chili powder
  8. 1 Tbsp. celery salt
  9. 1 tsp. cumin
  10. 1 tsp. sage
  11. ¼ tsp. cayenne pepper
  12. Apple or hickory chips for smoking
  1. Rinse the roast, pat dry. Apply the “Glue” then pat the rub on the roast. Place in a square Dutch oven. Using a dome over the top, smoke for about 1 – 2 hours.
  2. Then transfer the roast to a 12” Dutch Oven and cook with apple juice for about 2 more hours, or until tender.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
Chicken Saltimbocca ala the Iron Maiden
  1. 1 whole chicken, butchered
  2. 1 Tbsp. salt
  3. 2 tsp. pepper
  4. 1 oz. sage
  5. 6 slices dried and cured ham
  6. 6 slices mild white cheese
  7. ¼ c. oil
  8. ½ medium onion, chopped
  9. 1 clove garlic, minced if desired
  10. ½ c. mushrooms, sliced
  11. ¼ c. dry or sweet white wine
  12. ½ c. chicken stock
  13. ¼ c. cream
  1. Butcher the chicken by removing the breasts, thighs and legs. Debone the thighs and legs. If desired, remove all the skin on the chicken pieces. Butterfly the breasts and pound out the dark meat so it is an even thickness. In this recipe, you can use the dark meat, white meat or both. It’s up to you.
  2. Stuff the chicken with the sage, meat and cheese then season with salt and pepper. Secure the meat together with either toothpicks or butcher’s twine.
  3. Sear the chicken in hot oil until it is nicely browned using a Dutch oven over medium-high heat. Remove the chicken from the heat and set aside. Remove any excess oils from the pan, if any.
  4. Sauté the onions until they are translucent. Add the garlic and cook for just a few minutes. Add the sliced mushrooms and cook until reduced. Deglaze the pan with some wine. Allow the wine to cook down a bit then add some chicken stock. Return the chicken pieces to the pan, cover, and allow it to simmer until the meat is cooked through to 165F.
  5. Remove the chicken from the pan. Add the cream and test for flavor. Adjust as necessary.
  6. Serve the chicken with some of the wine mushroom sauce drizzled over it, with a bowl on the side or both.
  7. * All measurements are estimated
Heating the Dutch oven
  1. If using a 12-in Dutch oven, use about 15-20 coals underneath the pot when searing the meat. When it is simmering, transfer about ¼ of the coals from the bottom to the lid then add about 10 more to the lid. You are aiming for about 325-350F.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
  1. 2.5-3 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes
  2. 1/2 c. orange juice
  3. 1/4 c. lime juice
  4. 4 cloves garlic, (I used the already chopped and bottled – to save time)
  5. 1 tsp. ground cumin
  6. 1 tsp. salt, plus more to taste
Homemade Corn Tortillas
  1. 2 c. Masa Harina
  2. 1/4 tsp. salt
  3. 1 c. Water + a little
  1. Place the pork in a large Dutch Oven. Add the orange juice, lime juice, garlic, cumin, salt and enough water to just barely cover the meat. Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for two hours. Don’t touch the meat. (You could put all this in a Crock pot and let simmer for 4 hours on high. Then transfer to the Dutch Oven for the last step.)
  2. After two hours, increase the heat to medium-high and while occasionally stirring and turning the pieces, continue to cook for about 45 minutes, or until all of the liquid has evaporated, leaving only the rendered pork fat. Let it sizzle in this fat long enough to brown at the edges, turning pieces gently (they’ll be eager to fall apart), only as needed.
  3. When pork has browned on both sides, it’s ready. Adjust seasonings to taste and serve on warmed tortillas with fixings. (See below)
  4. Mix all ingredients to make a stiff dough. Roll the dough into a 1 ¾” ball, flatten it slightly, place in between 2 pieces of plastic, (I cut apart a gallon Ziploc bag and trimmed to fit the tortilla press- Note if you do not have a press, you can use the bottom of a pie plate or heavy skillet)
  5. Press the dough ball out to a small disc, pressing firmly on the press. Cook the tortilla on a flat griddle (or the lid of a Dutch Oven) with a little oil, until the edges dry up and there are brown spots on both sides. Tortillas will be stiff but will soften as they stand.
  1. Serve with shredded lettuce, cheese, avocado, sautéed onion, and/or salsa. Personally I like the avocado with a little lime juice.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
Cordon Bleu Chicken
  1. 1 whole roaster chicken (5-7 lbs.)
  2. 1 quart water
  3. ¼ c. kosher salt
  4. ¼ c. brown sugar
  5. 1 tsp. garlic, minced
  6. 1 tsp. onion powder
  7. 1 tsp. black pepper
  8. ½ tsp. ground sage
  9. ½ tsp. ground thyme
  1. 1/4 lb. Swiss cheese, thinly sliced
  2. 1/4 lb. smoked Ham, thinly sliced
Rice Pilaf
  1. 1 ½ c. long grain rice
  2. 2 Tbsp. butter
  3. ½ c. minced onion
  4. 1 Tbsp. minced garlic
  5. ½ tsp. cumin
  6. ½ tsp. coriander
  7. 4 oz. angel hair pasta, broken up
  8. 3 ¼ c. water
  9. 1 ½ tsp. salt
  10. Black pepper to taste
  11. Fresh parsley
  1. Mix water, salt, brown sugar, garlic, onion powder, black pepper, sage and thyme. Set aside.
  2. Bone out chicken. Discard rib cage. Reserve wings and legs for another use. Flatten chicken meat to an even thickness with a meat mallet.
  3. Set chicken into brine and allow to brine as time allows, up to 4 hours.
  4. Remove chicken from brine, season with additional black pepper and garlic powder to taste and stuff with filling ingredients.
  5. Roll chicken around the filling ingredients. There is the possibility of additional loose chicken skin which you can wrap it around the roll as well. Tie with kitchen twine. Sprinkle with black pepper, garlic powder and paprika to taste.
  6. Spray Dutch oven with cooking spray. Sear the meat on all sides. Place breast down in the same Dutch oven. Bake at 400 degrees for 45-60 minutes until the chicken is cooked through.
Rice Pilaf
  1. Place the rice in a medium bowl and add enough water to cover by 2 inches; using your hands, gently swish grains to release excess starch. Carefully pour off the water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a colander or fine mesh strainer, drain water from rice and set aside. In a Dutch oven, melt the butter. Add the onion and saute for 3-4 minutes, until softened but not browned. Add the garlic, cumin and coriander and cook for another 30 seconds. Add the rinsed and drained rice and the broken, uncooked noodles. Cook, stirring, for another 2-3 minutes until lightly browned. Stir in the water and salt and bring the mixture to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 16-18 minutes. Remove the pot from the heat. Let the rice stand 10 minutes; fluff with a fork and serve. Sprinkle with fresh parsley if desired.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
Sweet Pulled Pork with Lime Rice
  1. 4-8 lbs. pork roast
  2. 4 (8 oz.) cans tomato sauce
  3. 3 tsp. garlic
  4. 4 tsp. cumin
  5. 1/2 tsp. salt
  6. Pepper to taste
  7. 4 c. Dr. Pepper
  8. 3-4 c. brown sugar
  9. 3 Tbsp. molasses
Lime Rice
  1. 2 1/2 c. rice
  2. 4 Tbsp. butter
  3. 4 1/2 c. chicken broth
  4. Zest and juice of 2-3 small limes
  5. 4 Tbsp. cilantro
  6. 1 1/2 tsp. salt
  7. 1/2 tsp. cumin
  8. A little pepper
  1. Sear meat on all sides. Place in 12" Dutch oven. In separate container, mix all ingredients. Pour over roast and cook to desired tenderness (meat should easily fall apart). Pull pork and remove from remaining sauce to serve. (Note: This can be done in a Crock Pot on slow heat. In a Dutch oven, cook it for about 5 hours. Internal meat temperature should be at least 165F. The number of briquettes varies. I usually start with 14 on top and 8 on the bottom. Heat should be adjusted during cooking to maintain the liquid at a slow simmer.)
Lime Rice
  1. Mix all ingredients and cook until all the liquid is absorbed in a 10" Dutch oven. Or, throw everything in the rice cooker and press start.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/


Scarborough Fair Rolls
  1. 2 c. warm water (90 °-100 °F)
  2. 2 Tbsp. dry yeast
  3. 2 tsp. salt
  4. 1 tsp. dried sage (or fresh)
  5. 1 tsp. dried rosemary (or fresh)
  6. 1 tsp. dried thyme (or fresh)
  7. 3 Tbsp. dried parsley (or fresh)
  8. 1 egg
  9. 2/3 c. nonfat dry milk powder (instant or non-instant)
  10. 1/4 c. sugar
  11. 1/3 c. butter or 1/3 c. shortening
  12. 5 -5 1/2 c. bread flour (or all-purpose flour)
  1. Combine water and milk powder until dissolved. Add yeast, sugar, salt, butter, egg, herbs and 2 cups bread flour. Mix until ingredients are wet. Add 2 cups more flour until mixed (dough will be getting stiff). Add additional flour as needed to acquire desired consistency. Dough should be soft, not overly sticky or stiff.
  2. Cover dough and allow to rise in warm place until double in size. After dough has risen, sprinkle surface with flour and place dough on floured surface. Roll out and cut rolls or shape as desired.
  3. Place shaped rolls in Dutch oven and butter. After rolls have raised, brush rolls with melted butter again.
  4. Place desired amount of coals on top and bottom of Dutch oven and cook until rolls are a deep golden brown on top.
  5. Brush with melted butter while hot.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
Peasant Bread
  1. 1 ½ c. sourdough starter
  2. 1 c. warm water (115 degrees)
  3. ¼ c. white sugar
  4. 1 Tbsp. dry yeast
  5. 1 c. white flour
  6. 2 tsp. salt
  7. 5 c. white flour (use only what you need)
  1. Begin by mixing the water, starter, sugar, yeast, and 1 cup of flour together well. Let it sit covered for 30-45 minutes until the yeast and gluten have developed well (the batter should be stringy and smell of yeast). Stir in 2 cups of flour and the 2 teaspoons of salt. The batter should be hard to stir. Turn the batter out onto a floured board and begin to work the dough adding flour a little at a time. The dough should be very sticky . After the dough has been worked for about 20 minutes it should bit be as sticky and it should be very stretchy . Only add what flour is necessary to work the dough. Fold the dough into itself and form a ball with the seam side tucked in well (it should be as a balloon when the dough rises expanding up, not out). Lay the dough ball onto a well-floured muslin or linen cloth and place inside of a 9” bowl to rise. When the dough has doubled in size, turn it out onto double layered parchment paper and set inside of a pre-heated 14” Dutch oven with 16 coals around the bottom edge and 20 coals on the top. Slash the top of the dough to allow for expansion and spray the loaf with water. Set the parchment and the dough inside of the Dutch oven and pour ½ cup of water under the parchment paper. Cover the Dutch oven immediately and remove half of the coals from the bottom. Bake the bread for 40 minutes or until the bread is golden brown and sounds hollow when you tap it.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
Cracked Wheat Raisin Rolls
  1. 1 ½ c. uncooked cracked wheat
  2. 1 c. raisins
  3. ½ c. packed brown sugar
  4. 2 tsp. salt
  5. 3 Tbsp. butter
  6. 2 c. BOILING water
  7. 2 pkg. active dry yeast
  8. 2/3 c. warm water
  9. 5-6 c. flour
  10. 1 egg, beaten
  1. In large bowl, mix cracked wheat, raisins, brown sugar, salt, butter and boiling water. Cool to 105-115 degrees. In another bowl, dissolve yeast in warm water. Add dissolved yeast and 2 c of flour to the cracked wheat mixture. Mix until moistened, scraping bowl frequently. With spoon, stir in 2 ½-3 c of flour until dough pulls cleanly from side of bowl. On floured work surface, knead in remaining ½-1 c flour until dough is smooth and elastic. Grease large bowl with cooking spray. Place dough in bowl, cover loosely with towel. Let rise in warm place for 45-60 minutes or until light and doubled in size. Punch down to deflate. Roll into balls. Place balls of dough in 12 inch Dutch oven. Let rise until double in size, 45-60 minutes. Brush with beaten egg. Bake 35-45 minutes at 350 degrees until golden.
  1. 1 12 inch oven = 25 coals: 17 top, 8 bottom. Serves approx. 14
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
Multigrain Bread Weave
  1. 1 ¼ c. 9 –grain hot cereal mix
  2. 2 ½ c. boiling water
  3. 3 c. flour
  4. 1 ½ c. fresh ground whole wheat flour
  5. ¼ c. honey
  6. 4 Tbsp. butter, melted and cooled
  7. 2 ½ tsp. instant yeast
  8. 1 Tbsp. sea salt
  9. ½ c. cut rolled oats (to sprinkle on the top)
  1. Place cereal in a bowl with the boiling water, let it stand, stirring occasionally until the mixture cools to 100 degrees, and looks like hot cereal. Mix the flours together in a different bowl.
  2. When the hot cereal has cooled, add honey, butter and yeast and mix it up until combined. Add the flour mixture, ½ cup at a time, and knead until it starts to form, for a couple of minutes. Then cover the dough and let it rest for 20 minutes. Add the salt and continue to knead it until it pulls away from the side of the bowl. Adding a little more flour if needed. (The dough will be sticky). Cover and let it rise until double, about 45-60 minutes.
  3. Divide dough into ropes, and weave the bread. Put into the prepared 12” Dutch Oven. Sprinkle with the rolled oats. Let rise for about 30 more minutes. And bake at 375 for about 35-40 minutes. Or until the bread reaches 200 degrees.
  4. (This will make 2 loaves of bread)
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
Italian Cheese Bread
  1. 5-6 c. flour
  2. 3 Tbsp. sugar
  3. 2 c. water
  4. 2 tsp. salt
  5. 1 ½ Tbsp. yeast
  6. ¼ c. oil
  1. 2 Tbsp. flour
  2. 1 tsp. minced garlic
  3. 1 tsp. dehydrated onion
  4. 1 tsp. Italian Seasoning
  5. 1 Tbsp. dried parsley
  6. 3 Tbsp. grated parmesan cheese
  7. ½ c. shredded Asiago cheese
  8. 1 egg white
  9. 1 tsp. Italian seasoning
  1. Combine 2 cups flour, sugar, salt and yeast in a large bowl. Heat water and oil until very warm (120°-130°). Add to flour mixture. Stir in an additional 2 ½ - 3 cups flour until mixture forms a ball. Knead in an additional ½ to 1 cup flour until dough is smooth and elastic. Place in greased bowl and let rise until double (about 1 hour). Punch down. Knead filling into dough until evenly distributed.
  1. Combine flour, garlic, onion, Italian seasoning, parsley, parmesan cheese and Asiago cheese in a small bowl. Knead into dough as listed above. Shape dough as desired. Mix egg white and Italian seasoning. Brush all over bread. Bake for 25-35 minutes at 400F or until golden.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
Classic Dinner Rolls
  1. 2 c. warm water (110 to 115F)
  2. 2/3 c. nonfat dry milk
  3. 2 Tbsp. active dry yeast
  4. 1/4 c. granulated sugar
  5. 2 tsp. salt
  6. 1/3 c. butter, shortening, or margarine
  7. 1 egg
  8. 5 to 5 1/2 c. all-purpose flour or bread flour
  9. 1/2 c. butter, melted
  1. In large bowl, combine water and dry milk powder, stirring until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix until ingredients are wet. Mix vigorously for 2 minutes. Add 2 cups flour and mix until ingredients are wet, then for 2 more minutes. Add remaining flour, 1/2 cup at a time, and mix again until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)
  2. Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil; work oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1 1/2 hours. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and shape as desired. Place on a greased or parchment-lined 12” Dutch oven. Cover lightly with plastic wrap. Let rise in warm place until rolls are doubled in size. Bake at 375° F by placing 12 coals around the bottom edge and 16 coals on the top in a checkerboard pattern for 15 to 20 minutes or until browned. Brush with melted butter while hot. Serve with honey butter.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

2 Responses to “Gourmet Dutch Oven Recipes”

  • There is no flour in the “cake” ingredients for Harvest Pumpkin Chocolate cake; also, two carrot cake recipes? It’s best to choose one or the other.

    Posted by Lori | July 23, 2014 at 7:34 pm
  • Thanks for catching the flour–The flour and eggs somehow got listed in the filling instead of with the cake ingredients, but we’ve fixed it so it’s correct now. As for the two carrot cake recipes, we thought it would be fun to post all recipes that contestants entered, and two teams created carrot cakes. Plus, one cake uses coconut and another doesn’t, so we thought we’d provide two options in case of allergies or different preferences. Thanks!

    Posted by Harmons1 | August 5, 2014 at 10:43 am