Last Autumn Eva from Adventures in Cooking and I went camping and captured our adventure behind the lens (well, of course we did !) . We made Butternut Squash Chili and Pumpkin mascarpone whiskey pancakes with Rosemary salted compound butter and maple syrup – yum, right? The camp cooking blog post was such a hit and I knew we needed an outdoor camp cooking summer version! Fast forward a few months till now, and at long last, summer arrived. We ventured to the Oregon Coast for a shoot together alongside our sweet friend Tiffany from Oh Honey Bakes and captured a stunning evening together at sunset!
This shoot was extra beautiful thanks to CB2 who partnered with us, providing so many beautiful wares! You can see their feature alongside an interview of Eva and I at this link on the CB2 blog. Some of my favorite pieces were the Overlook Throw, acrylic tray table and the vibrant natural clay dinnerware. You can shop this shoot on the CB2 website so make sure to check them out.
I hope you enjoy this collection of images – they are truly beautiful for so many reasons! I love creating and shooting with the sweetest of friends. Make sure to look for the recipes at the end of this post – you’ll find Eva’s recipe for Fire-Roasted Trout with Lemon + Herbs that she wrapped in lime and fig leaves, my recipe for a summery Citrus Rosemary Gin Cocktail, and Tiffany’s recipe for her Lemon Thyme Cake here. Eva also wrapped plums in twine and slow roasted them over the fire… they were warm and sweet with the most delicious smokey flavor, making a perfect addition to Tiffany’s cake which we enjoyed for dessert! Basically with this menu, we’ve got you set for your next gathering with friends!
Also, make sure to view Eva’s post as well as Tiffany’s to see their own beautiful image collections! 
{Above image by Tiffany of Oh Honey Bakes}
{Above image by Eva Kosmas Flores of Adventures In Cooking }
Above image by Eva Kosmas Flores of Adventures In Cooking }
{Above image by Eva Kosmas Flores of Adventures In Cooking }
Recipe by Eva Kosmas Flores
Serves 2-4
- 1 whole trout, cleaned
- 1 large lemon
- 3 sprigs fresh rosemary
- 2 sprigs fresh sage
- 2 tablespoons extra virgin olive oil
- 1 teaspoon flake sea salt
- 1/4 teaspoon freshly cracked black pepper
- Cooking twine, soaked in water
Recipe by Christiann Koepke
Serves 1
- 3 oz Gin
- 3/4 oz simple syrup infused with lemon and rosemary (see recipe)
- squeeze lemon
- 4 oz soda
- Rosemary sprig for garnish
Citrus Rosemary Simple Syrup
- 1 c. filtered water
- 1/2 c. sugar
- Small bunch fresh rosemary, rinsed
- 1/2 lemon, sliced into wedges
To prepare the fish, get a fire going and allow it to burn down until the logs are glowing red, white and ashy around the edges, and no longer shooting out large flames. Rub the interior and exterior of the trout with the olive oil, then rub the interior with the salt and pepper. Cut the lemon in half and cut one of the halves into 1/4-inch thick slices. Arrange the lemon slices and herb sprigs inside of the trout, it’s alright if they’re sticking out a little. Tie the trout to a stick to hold over the fire. Roast until the fish is completely cooked through and flakes easily with a fork. Remove from the stick, cut the fish open, and squeeze the remaining lemon half over it. Serve immediately. To prepare the cocktail, combine first 3 ingredients in cocktail shaker, shake and strain. Top off with soda and garnish with rosemary sprig. 
Make simple syrup by heating water to a simmer on medium heat in a small saucepan. When water starts to boil, turn off heat and add sugar, whisking until the sugar dissolves. Add sprigs of rosemary, stir, and then add lemon wedges. Set aside to cool and allow to infuse for at least 30 minutes before using. Store leftover infused simple syrup in mason jar in the fridge -remove the lemon to prevent syrup from turning bitter but keep the rosemary in the liquid. Keeps for 2-3 weeks.
