Culinary Adventures with Camilla

I adore citrus curds. It's not just the sweet and tart combination, which I love, but they are so pretty and remind me of Easter eggs. I thought it fitting to whip up some Spring-hued curds for this weekend. I am not sure what we'll be slathering these on - brioche or biscuits are a possibility - but I wanted to share the process since you have time to make your own before this weekend's festivities. The ingredient list is the same for each, so I'll just share the proportions and process one time...with photos of the three different kinds that I made this time around: blood orange, Bearss lime, and Meyer lemon. These are not processed or preserved, so use the curd within a week. Ingredients makes approximately 3 cups of curd 1 cup freshly squeezed citrus juice 1 cup organic granulated sugar 6 eggs 3/4 cup (1-1/2 sticks) salted butter Also needed: balloon whisk; clean jars with lids; plant-based food dye, optional* *I used a splash of plant-based green food dye for the

This weekend I picked up The Copenhagen Affair  by Amulya Malladi* even though I didn't really care for the other book I read by the same author - Serving Crazy with Curry * . I must have been feeling nostalgic for our friends in Denmark as well as missing the adventure of actually traveling. I still can't  believe that we've been on shelter-in-place order for a year. Though those restrictions are slowly lifting as more and more people are able to be vaccinated. On the Page Malladi describes this book as her love letter to Copenhagen, her favorite city in the world and one in which she lived for over a decade. You can tell. And I think that was a huge part of the appeal in reading this book for me. But let me back up.  Sanya and Harry are Californians who are transplanted to Copenhagen after Sanya has a nervous breakdown and Harry needs to finish a business acquisition in Denmark. We get a lot of flashbacks or reveals about Old Sanya - the good wife and perfect mother -

Twenty-one years of cheesecakes. If you have been following my blog for awhile, you probably know that I didn't have traditional wedding cake. Instead I opted to have a local-to-me baker make seven different cheesecakes for our reception. So, I've been celebrating our anniversary each year with cheesecake. This year was no different. But this might be the first year that I was able to find a photo of our cheesecake table.   And photos of us cutting the cakes. We look like babies!  This cheesecake is a little like marriage: there are some compromises. My husband likes  Plain and White Cheesecake . I like to shake things up, as evidenced by my  Matcha-Yuzu Cheesecake with a Meyer Lemon Gelée   or my  Lemongrass-Ginger Cheesecake.  But, I've figured out that I can make a fairly plain cheesecake that makes him happy - such as my  Honey-Lemon Cheesecake  - and I can add something zingy that makes me happy. See! Compromise. That give and take is the secret to a happy marriage. We

Today the Sunday Funday group is cooking with lamb. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group.  Today Stacy is hosting the Sunday Funday bloggers as we cook with lamb. She wrote: "Spring lamb is one of the traditional main dishes for Easter but let's not limit ourselves to roasts. Share your favorite recipes with lamb, be they curries or burgers, slow cooked shoulder or roasted legs. Any recipe featuring lamb as the main ingredient." Here's the lamb line-up... Handi Mutton Mughlai from Sneha's Recipe Lamb Meatballs in Tomato Sauce from A Day in the Life on the Farm Lamb Stew from Making Miracles Stinging Nettle and Lamb Börek from Culinary Adventures with Camilla Stir-fried Mongolian Lamb with Scallions from Karen's Kitchen Stories Strawberry Mint Glazed Roasted Rack of Lamb from Food Lust People Love

     This is a sponsored post written by me on behalf of  St. Supéry . Complimentary wine was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own.   After working with  St. Supéry Estate Vineyards and Winery * for #MerlotMe last autumn, when I shared  Lebanese Lubyi, Turkish Bazlama, and 2016 St. Supéry Rutherford Merlot , I was invited to join them for a series of collaborative posts  throughout 2021. What fun! Their #InJoy series started this month, but I was late to the party so I missed the first week when  they tasted the 2016 Dollarhide Elevation with Spring Vegetables and Lamb Loin . Still, I had the wine, so I decided to make the salsa verde recipe from Estate Chef Tod Kawachi and use it on a roasted rack of lamb for our anniversary dinner. Happy twenty-first to me and Jake! I am actually loving these shelter-in-place celebrations of the past year. St. Supéry's Dollarhide Estate Ranch St. Supéry Estate Vineyards