Culinary Adventures with Camilla

#TwelveLoaves is a monthly bread baking party created by Lora from Savoring Italy and runs smoothly with the help of Heather of All Roads Lead to the Kitchen , and the rest of our fabulous bakers. This month we are baking Holiday Breads that are perfect to celebrate the holiday season. For more bread recipes, visit the #TwelveLoaves Pinterest board , or check out last month's inspiring selection of #TwelveLoaves Thanksgiving Biscuits and Rolls! This month's Holiday Bread Basket includes... Buttermilk Honey Santa Bread from Kudos Kitchen  Cranberry Cinnamon Swirl Bread from Baking in Pyjamas  Christmas Morning Crown from All That's Left are the Crumbs  Cranberry Orange Muffins from Hostess at Heart  Fruity Santa Bread from Cheap Ethnic Eatz  Pandolce Genovese from Savoring Italy  Pecan Kringle from Karen's Kitchen Stories  The Precise Kitchen Elf's Panettone from Culinary Adventures with Camilla  If you'd like to bake along with us

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are letting out our inner chocolatiers shine, sharing all sorts of recipes with chocolate. Here's what we're posting this week... Amy's Cooking Adventures  shared 10+ Homemade Candies Fantastical Sharing of Recipes created Salted Chocolate Cookie Butter Bark Cookaholic Wife  cooked Peanut Butter M&M Bark Making Miracles  made White Chocolate Peppermint Fudge Christmas Tree Lane  posted Dark Chocolate Pomegranate Bark A Day in the Life on the Farm  wrote about Fruit and Nut Clusters Culinary Adventures with Camilla  rolled some Saffron Truffles Next week

My husband edited a piece about our dry ice fun on Thanksgiving.   DRY ice Cream Thanksgiving 2015.avi from JAKE MANN on Vimeo . This was our second sherbet for our literary Thanksgiving...and was part of my "The Adventures of Sherbet Holmes" dessert. Ingredients 2 C milk 2 C heavy cream 1/2 C raspberry puree 1 T ginger syrup 3" piece of lemon grass, trimmed and quartered 4 fresh basil leaves 4 egg yolks 1 C organic granulated sugar dry ice Procedure In a medium saucepan, bring the heavy cream, lemongrass, basil, and milk to a simmer. Add raspberry puree and ginger syrup and allow flavors to steep for at least 20 minutes over low heat. Strain out the lemongrass and basil before proceeding. In a large mixing bowl, beat egg yolks and sugar until light yellow in color. Add half of the cream mixture into the egg to temper. Then add the yolk mixture into the cream mixture. Over low heat, whisk the mixture until it thickens. Transf

Remember that Food'N'Flix   collided with  Cook the Books  for a double-header of  The Hundred Foot Journey* .  While I hosted the Food'N'Flix portion during the month of November - here was my invitation  -  Deb of  Kahakai Kitchen  hosted the book part for our October-November Cook the Books read. Click to see  her  invitation .  Well, the time has come to share the posts. Our bloggers made quite a feast!  I've divided up the posts by geography. We have Indian-inspired dishes from the first part of the movie, Fantastically French morsels from the middle part of the movie, and Fun Fusions from when Hassan comfortably blended his heritage with his chosen home at the end of the movie. This post will round-up the posts that were for both Food'N'Flix and Cook the Books and those that were for Food'N'Flix only. Deb will be posting the cross-over posts and the ones that were only for Cook the Books on the  Cook the Books  blog. Hope that's not

This sponsored post is written by me on behalf of  Woodbridge by Robert Mondavi . All opinions are my own.  Between Halloween and Epiphany, we receive a lot of invitations for dinner parties, birthday parties, cocktail parties, and cookie decorating parties. A lot of parties. If there's a theme to be had, someone I know is throwing a party about it. My default hostess gift is a nice bottle of wine, but I always think they might feel obligated to open the bottle to share right then. It seems a little self-serving, as if to say - "Here, I brought you something, now uncork this baby and let me have a glass." When I was asked to review the Woodbridge Harvest Wine Set, I thought, "Eureka! This is a hostess gift that they can enjoy long after all the guests have gone and the dishes are put away." And, if you like, you can still include a bottle of wine! photo courtesy Woodbridge by Robert Mondavi The Woodbridge Harvest Wine Set is a limited-edition kitc

The  Secret Recipe Club  has a relatively new - fifth Monday - event that blurs the lines between the groups. You can be assigned to any other participating blogger in groups A through D. Naturally, I jumped right in. Our theme this month: Holiday Treats. I was assigned to  Tara's Multicultural Table , a blog written by Tara. I was so excited to explore her blog more. We've crossed paths before. She's taken part in different recipe round-ups I've hosted. And, most recently, she organized a virtual baby shower for another blogging friend - Lauren of Sew You Think You Can Cook - and I was reminded about the warmth of the blogging community. So, into her blog I delved. Though I did get sidetracked by her recipes by location in the world, I stayed mostly in her desserts category . I considered her Vanillekipferl (Austrian Vanilla Crescent Cookies), Raivas (Portuguese Cinnamon Cookies), and  Ka’ak b’sukar (Syrian Sugar Cookies). I was more than a lit

The beauty of this dish comes from the surprising burst of citrus of caviar limes. They are so pretty and so tasty. Don't they look just like fish roe? Ingredients 1 lb prawns, deveined with shell and tail intact 1/4 C freshly squeezed lime juice (I used fresh Bearrs lime) 1/4 C olive oil 2 T tamari or soy sauce 1 t ground coriander 1 t ground smoked paprika 1/2 t freshly ground pepper caviar limes for serving fleur de sel for serving Procedure Whisk all ingredients together - except for the caviar lime- and marinate prawns, on skewers, for at least 2 hours. Longer is better. Grill over hot coals till opaque. To serve, remove prawns from skeweres. Squeeze half a caviar lime on top of each prawn and sprinkle with fleur de sel . Serve immediately.

For a family who has no real culinary traditions for Thanksgiving, save our adventurous tradition, quail seems to make its way to our table almost every year. Done a different way each year, of course. So, this year, in line with my page to plate Thanksgiving theme, I served 'tequila mockingbird'. You know...after To Kill a Mockingbird. Ingredients 8 quail (the ones I found this year were deboned) 1/4 C tequila (I used a Buddha's Hand-Infused Tequila ) 1/4 C ginger syrup 1/4 C olive oil 1/2 C freshly squeezed orange juice 1/4 C freshly squeezed lime juice (I used fresh Bearrs lime) 1 T ground coriander 1 T ground smoked paprika 1 t sea salt 2 T fresh, rough-chopped cilantro Procedure Whisk all ingredients together - except for the cilantro - and marinate quails for at least 6 hours, longer is better. Grill over hot coals. Serve hot with a sprinkling of fresh cilantro and more salt, if desired.

We love baking holiday cookies. It's a family affair since the boys were old enough to wield a rolling pin. Today, the Sunday Supper Movement crew waves good-bye to Thanksgiving and goes full-speed ahead into holiday baking. We even had The Cookie Jar pinterest board to inspire you. Today, though, here's our cookie platter. Enjoy! The Sunday Supper Cookie Jar Adaptable Marshmallow Bars by Get the Good Stuff Alfajores by Curious Cuisiniere Amaretto Apricot Oatmeal Cookies by Magnolia Days Amaretto Balls by Palatable Pastime Brown Eyed Susans by A Day in the Life on the Farm Chewy Gingersnaps by That Skinny Chick Can Bake Chocolate – Pear Biscotti by What Smells So Good? Chocolate Crinkle Cookies by The Bitter Side of Sweet Coffee Cake Cookies by Pies and Plots Cowboy Cookies by Party Food and Entertaining Cranberry Orange Rugelach Cookies by My Imperfect Kitchen Dark Chocolate Mint Cake Mix Cookies by Fantastical Sharing of Recipes Espresso