"cooking in the woods is about making do and being adaptable. It's a lesson she had to learn during the COVID-19 pandemic, when she traded in her Bushwick loft for a used camper nestled in the Catskills mountains. "I've always been an outdoor cat," she says. "I'm originally from the Hudson Valley and after [more than a decade] in the city, I was craving nature.""
"As did her recipe for mocha tiramisu cups, a low-lift dessert perfect for prepping ahead of time or making at a campsite. Like most tiramisu recipes, Kalpakis's begins with layering ladyfingers soaked in coffee and - per her preference - dark rum. (She also encourages experimentation with different liqueur options, like amaro or cassis; she's recently tried it with a local currant cassis made in the Hudson Valley.)"
"Once the dessert's simple mascarpone whipped cream is whipped and divided, it's time to assemble. The recipe calls for finishing the mocha cups with fresh raspberries, but deviation is welcome. "I love raspberries with coffee, but blueberries would go really well or bananas would be excellent," Kalpakis says. "I also used a lot of jam and compote when I was in the camper so if you didn't want to use fresh fruit, a dollop of raspberry jam on the bottom would be really great.""
During the COVID-19 pandemic, Lee Kalpakis traded a Bushwick loft for a used camper in the Catskills and began building an upstate cabin while living temporarily in the camper. Campfire cooking became a practice of making do and adapting to limited equipment, including a wonky oven and open flames. Kalpakis documented camp recipes on social media and developed camper-focused techniques and dishes. The mocha tiramisu cups layer ladyfingers soaked in coffee and dark rum, paired with a simple whipped mascarpone cream. Liqueur substitutions such as amaro or cassis are encouraged. Fruit finishes can include fresh raspberries, blueberries, bananas, or jam and compote for campsite convenience.
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