Culinary Adventures with Camilla

This month the #WorldWineTravel group is sharing articles about the wines from Martinborough, New Zealand. Fittingly, our very own Martin - of ENOFYLZ Wine Blog - is hosting. You can read his invitation here . If you are reading this early enough, feel free to jump in on our live chat Saturday, September 24th at 8am Pacific. Follow the hashtag #WorldWineTravel and be sure to add that to anything you tweet so we can see it. Here's the line-up of posts from the group about Martinborough... Camilla of Culinary Adventures with Camilla will be serving up Chicken Salad, Calamarata Pasta, and the 2020 Craggy Range “Te Muna Road” Sauvignon Blanc. Wendy of A Day in the Life on the Farm is Saying Farewell to Summer with a Craggy Range Sauvignon Blanc . Terri of Our Good Life is sharing Garlic Parmesan BakedEggplant with an Astrolabe Province Sauvignon Blanc . Our host, Martin, at ENOFYLZ Wine Blog will be pairing Ata Rangi PinotNoir Crimson + Smoked Portobello Mushroom Burger .  2020...

I saw a photo of these cute "carrots" on pinterest, well the photos had them painted with orange dye or something. But the pin didn't have a recipe. So, I did some searching and found a recipe that included these instructions: "Wrap the dough around your cream horn." My what?!? I looked that up, too, and realized that I didn't have enough time to order one. So, I improvised with foil. Piece of cake! Ingredients 2 C water 2 C organic chicken broth 1 to 1-1/2 lbs chicken (I used thigh meat) 1/2 C mayonnaise 1/3 C plain yogurt 5 t curry powder 1 T honey (I used some local honey from Keith Kimes Apiary) 1/2 t ground ginger 1/2 t freshly ground sea salt 1/4 t freshly ground black pepper 1 small fennel bulb, trimmed and finely diced 1 T fennel frond, chopped 1 T dill, chopped crescent roll dough Procedure Bring liquid to a boil in a medium saucepan. Add chicken and simmer uncovered for 6 to 7 minutes. Remove pan ...