For all the dads that live for the standard hot-dog, hamburger cookout, I extend my sincere apologies. But a true glamping trip deserves at least one seriously over-the-top, five-star dinner with candlelight and fancy accoutrements. Of course, a Disney theme brings an extra magic and adventure. Robin Hood is an easy one – all it takes is re-imagining a tree-lined campsite as Sherwood Forest and adding a little oo-de-lally ambiance. Because we did this one in summer, we included both some traditional medieval fare as well as some lighter options.

A Delectable Dinner with a Hint of Medieval

With Robin Hood’s original story set in the medieval forests of England, we look back to the foods of the times. I used recipes that were inspired by medieval cuisine, albeit far from authentic. The point is to have fun with a theme, be the envy of your camping neighbors, and still prepare food that your guests will enjoy.

Meat Hand Pies

Bowls and utensils did not take the form that we know today, and bread bowls (way before Panera Bread) often doubled as the container.  Meat was hard to come by except for the wealthy, with pork and chicken being far more affordable than beef. Nevertheless, I selected the higher-end choice, and prepared them in individual servings. For the convenience of camping, you can make these ahead of time and freeze them. I wanted a rustic look, and did not use a muffin pan, but this would be an easier way to go.

Meat pies can be made of any combination of meat and spices that you choose. For these, I used sauteed onions and garlic in oil, and added 1 teaspoon of chicken bouillon. After simmering for a couple of minutes, I added 1.5 pounds of ground beef, 1/2 cup bread crumbs, and 1/2 cup of water. and cooked about 10 minutes or until the meat is no longer pink. For seasonings, I chose parsley (ubiquitous during medieval times, all spice, a dash or two or turmeric, and a liberal dose of pepper. Optionally, you can add a few raisins or currants for more Nottingham authenticity.

Once the mixture is thoroughly cooked and of desired consistency, it is very important to let it cool completely. Otherwise, the pies can become a soggy mess. You can make your own crust, but for convenience, I used prepared pie dough (Pillsbury). Using a lid or a bowl, cut dough into circles of 4-5 inches in diameter. Place a bottom layer in a muffin pan (or free form for a rustic look), and fill each cup with meat mixture. Top with another circle, and press together. Brush with an egg wash, and bake for about 30 minutes at 375 degrees until the pies are golden. To reheat later,  wrap each pie in foil and place in 225 degree oven until hot.

everybody loves homemade applesauce

Apples were common fare in medieval times, and were perhaps the most important cultivated food. I grew up having homemade applesauce every Sunday, and it’s a far cry from the jarred kind. Core, peel, and cut up 6 Granny Smith apples.  Place the apples in a saucepan with 1/2 cup of water, and 1/4 cup of sugar. Bring to a simmer, and cook until soft (about 10 minutes). Use a potato masher to mash to desired consistency (I like it a bit chunky).  I also add a small pinch of cinnamon at the end.

mashed potatoes

At the heart of the medieval meal were root vegetables – carrots, turnips, rutabagas. Well, potatoes were not part of the European diet during that time. They came along later after becoming popular in the New World. But if Medieval Times dinner show can serve potatoes, so can we, as long as they are in a beautiful bowl. I used my favorite recipe from Epcot’s Le Cellier.

rustic strawberry tart

The only thing better than walking through the woods of Sherwood Forest is coming along patch of wild strawberries. And of course, they are at their luscious peak in late spring. I love this because it is super easy to make, looks beautiful, and becomes an other-worldly delight with the addition of fresh whipped cream.

This requires one pre-made pie crust (Pillsbury’s) and one pound of fresh strawberries. Toss halved strawberries with 3 tablespoons of sugar, 2 tablespoons of corn starch, and 1 teaspoon of lemon juice. Place pie crust on parchment paper on baking sheet. Put strawberries in middle with about 2 inches remaining around the edges. Fold over as pictured, and sprinkle a little more sugar on the edges. Bake at 425 degrees for about 25 minutes.

royal tomatoes

It is presumed that tomatoes did not make their appearance in Europe until Columbus brought them there from the New World in the 15th century.  So while it is highly unlikely that the peasants of Robin Hood’s time ever tasted one, perchance at least the children of the royals discovered their delightful acidic sweetness. This has been one of my favorite ways to make summer tomatoes since the late 1980s. Make a mixture of 1/2 cup mayonnaise, 2 tablespoons of finely chopped onion, and 3 tablespoons of freshly grated Parmesan cheese. Cut 3 large tomatoes in half, and slice a little off the bottom so that they will lie flat. Spread some of the mayonnaise mixture on top of each one. Broil or grill for about 3-5 minutes, until mayo is bubbly.

Wild Green SalaT with Edible Flowers

You might be surprised that our medieval ancestors enjoyed salads (salat) as much or as more as we do today. They foraged for greens in their gardens and woods, mixing these with decorative and edible accents for visual delight. I used spring mixes, microgreens and parsley, to create a close approximation. Flowers can be edible pansies or roses. My major fun here was to create rose tomatoes – so easy and impressive. For a dressing, a simple and light mix of vinegar (very popular during medieval times), oil, and herbs would be appropriate.

Decor

The basis for a Robin-Hood themed look is rustic elegance with a lot of foliage. This makes it one of the easier forest feasts for camping since the greenery is built in.

Table Dressing

I layered large, inexpensive fabric scraps from Walmart across the table – no sewing needed. Plentiful flowers in various vases (should not be uniform) added to the enchantment. My favorite hack was coring out apples (leaving the bottom intact) and using these as vases. I set the table with plastic plates from Hobby Lobby that honestly looked exactly like ancient stoneware. For Robin Hood’s apple arrow, I simply skewered a large red apple with a bamboo stick, and used leaves around the campsite to create a bit of a faux arrow. In other words, anyone can become an arrowsmith.

Related: Buttery Bob’s Best-Ever Chicken Pot Pie and the Songs in My Head