Culinary Adventures with Camilla

I am finally, finally jumping in to The Cake Slice Bakers events five months in to 2022. This year, the group is baking through Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More by Zoë Francois. I haven't participated at all this year; I bought the book in late 2021, tested a few recipes for the holidays, and promptly misplaced the book. For. More. Than. Four. Months. So, it was serendipitous that I found my book just in time for the May edition of #TheCakeSliceBakers! I looked at the three recipes that were chosen and knew exactly which one I wanted to serve for my forty-ninth birthday party. Are you the kind of person who likes to be spoiled on your birthday? Or are you, like me, the kind of person who bakes her own cake?!!?  Before I get down to the recipe, I'll recap what the group is all about since I haven't posted with them for all of 2022. In this group, we are given a selection of three cake recipes. We each choose ...

  Today the Sunday Funday group is sharing shortcake recipes. 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.  And, for this event, Sue is hosting. We are sharing shortcake recipes! Here's the line-up of our creations from the #SundayFunday bloggers... Buttermilk Shortcakes with Macerated Berries from Culinary Adventures with Camilla Chocolate Strawberry Shortcakes from Palatable Pastime Eggless Jam Shortcake Swirls from Sneha's Recipe Leftover Lemon Loaf Mixed Berry Shortcake from A Day in the Life on the Farm Mini Strawberry Shortcake Parfaits from Karen's Kitchen Stories Strawberry Lemon Shortcake from Mayuri's Jikoni Strawberry Shortcake with Sweet Biscuits from Amy's Cooking Adventures This was the dessert I made for myself to end my Mothers' Day feasting. It's the perfect ba...

Today the Sunday Funday group is making what host Renu of  Cooking with Renu   called magic with berries. 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. Here's our berry-licious line-up... Berry Spinach Salad by Making Miracles Blackberry Spinach Salad by Amy's Cooking Adventures Blueberry & Grape Smoothie by Mayuri's Jikoni Blueberry Picking and a Summer Salad with Microflowers and Berries by Culinary Adventures with Camilla Eggless Strawberry Banana Muffin by Cook with Renu Instant Pot Shredded Chicken Sandwiches with Blackberry Jalapeno BBQ Sauce by A Day in the Life on the Farm Sparkling Strawberry Cocktail by Food Lust People Love Summer Berry Turnovers by Karen's Kitchen Stories Blueberry Picking There are so many different berries from which to choose. But I have been longi...

As the end of summer approaches, gardens overflow with tomatoes and zucchini and berry bush boughs are overloaded with sweet fruit. This week's Sunday Supper Movement event is all about preserving the summer harvest to keep a taste of summer going all year long! Sue Lau of  A Palatable Pastime  is hosting. Thanks, Sue. How to Harvest Summer Recipes Condiments Blackberry Lemon Thyme Syrup by Sunday Supper Movement Brinjal pickle (Indian eggplant relish/aubergine chutney) by Caroline’s Cooking Freezer Mixed Berry Puree by Cindy’s Recipes and Writings Ginger Fig Jam by Palatable Pastime Herbed Salsa by What Smells So Good? Homemade Giardiniera by Curious Cuisiniere Homemade Sriracha by Monica’s Table Hot Pepper Oil by Feeding Big and more Mediterranean Chutney by Wholistic Woman Nanny’s 7-Day Sweet Pickles by Grumpy’s Honeybunch Nectarine Kumquat Habanero Chutney by Food Lust People Love No Pectin Mixed Berry Jam by My Imperfect Ki...

For the sweet dip at the Magical Fairy Feast (menu here ), I wanted to make use of the abundance of summer stone fruits and picked up some peaches at the farmers' market. I served it in a hollowed out watermelon and served it with berry wands. Ingredients Dip 2 to 3 organic ripe peaches, pitted and sliced into wedges 2 C organic sour cream 1/2 t pure vanilla extract 3 T raw local honey 1/2 t ground cinnamon mini watermelon Wands organic berries, rinsed and dried (I used blackberries, blueberries, and strawberries) organic grapes, rinsed and dried also needed: bamboo skewers Procedure Preheat oven to 350 degrees F. Place peaches in a rimmed baking dish. Place them in them in the oven until they begin to caramelize and lose their shape, approximately 35 minutes. While the peaches roast, assemble the wands. Alternate fruits, pushing them on to the skewers carefully. Slice off the bottom of the watermelon so it sits flat; slice off the top o...

Today I wandered the downtown farmers' market, looking for a vendor I had planned to interview for a story. Unfortunately, he was not open for business as his website indicated he was. Bummer. The up side: I discovered marionberries and golden raspberries from Borba Farms in Aromas. They were my perfect dessert. While the boys demolished our Chocolate Mousse Ice Cream , I devoured these by the handful. Marionberries are a fleeting summer treat. I usually only see them for a few weeks...if that. Technically, they are Marion blackberries, named after the county in Oregon where they were developed, a cross between a blackberry and an olallieberry. Marionberries have a rich, earthy flavor without the bitterness of some other blackberries. Golden raspberries are one of the three that you can find during the summer months - black raspberries, red raspberries, and golden raspberries. I just love their sun-kissed, golden hue and sweetness. Thanks, Borba Farms! Do you have th...

Riley came home with freshly picked blackberries, from the bushes around the building where he takes mandolin lessons. He wanted a fresh pie, but I didn't have nearly enough to do that. So I opted for some shortcakes and whipped cream topped with the berries, inspired by the dessert that Chef Jon Moser served at the luncheon I attended yesterday. 2 cups flour 3 t baking powder 2 T organic granulated sugar dash of ground cardamom dash of ground ginger 4 T softened butter 3/4 C organic heavy whipping cream organic heavy whipping cream Preheat oven 430 degrees. In a large mixing bowl, combine flour, baking powder, ground cardamom, ground ginger, and sugar. Cut in butter. Mix in cream. Form flattened rounds in whatever size you want. Place onto a baking stone and sprinkle with sugar. Bake for 15 minutes or until slightly brown. Serve with cardamom-scented, unsweetened whipped cream and fresh berries.

  I was completely out of steel cut oats, stone ground oats, and polenta. But I still had a bag of   Øllebrødspulver that Rikke had sent from Denmark. So, I started typing in the instructions from the package - thank goodness for Google translate! - and had to do some quick conversions, but I whipped up a pot for breakfast. Øllebrød is a traditional Danish beer bread porridge. Other than that, I had no idea how it should be served. I opted to give it some ground cardamom, a splash of vanilla, a bit of sugar, and a pat of butter. Then I topped it with fresh blueberries and raspberries. Dylan's unfortunate response: "Didn't we already cook Denmark?" Yep. But I didn't have anything else for breakfast this morning. "Can you please get something for breakfast tomorrow...not this?" Fine. This wasn't a hit. I liked it, but the rest of the family wasn't convinced. Maybe I'll ask a Dane how to actually serve this. Next time.....