Culinary Adventures with Camilla

This is a sponsored post written by me in conjunction with the December #WinePW event. Wine samples were provided for this post and this page may contain affiliate links. This month Nancy from Pull That Cork is hosting the #WinePW group with a German wine experience. Here's her invitation . I'll be honest: I can count the number of times I've had German wine on one hand though I remember hearing the words  Spätlese and Auslese when we lived in the Netherlands and my parents would drink wine with their friends. So, this event was a great opportunity to explore, research, and learn more about the wines of Germany. I'm very grateful to the event sponsor - Winesellers, Ltd. - who provided a generous sampling for several bloggers to open, taste, and pair.* I received eight bottles of wine. I shared five at a dinner party and will write about the remaining wines separately. I was intrigued by the Schäfer Organic Dry Rosé 2017 - from Rheinhessen, German...

This is a sponsored post written by me in conjunction with the December #WinePW event. Wine samples were provided for this post and this page may contain affiliate links. I know it's cold and rainy, at least it is here on California's central coast this week. I know that Rosés are typically thought of as warm weather wines. But when I saw that locally caught Dungeness crab was our share this week from our CSF Real Good Fish , I put this bottle of Schäfer Organic Dry Rosé 2017 on the chill. I had received it as a sample from Winesellers, Ltd. for our December #WinePW event*. For that post, I talked friends into hosting a German dinner and showing me how to make schweineschnitzel and spätzle; I made the sauerkraut and brought over five bottles of wine. Prost! This Schäfer Organic Dry Rosé 2017 - from Rheinhessen, Germany - is made from estate-grown organic Pinot Noir grapes. While light-bodied and delicate, it boasted a silky mouthfeel and some invigorati...

As part of my German wine pairing dinner, Undine made her Spätzle and showed me how.  These noodles are traditional in Germany, but especially in Baden-Württemberg which is in the southwestern part of the country and encompasses a cultural, historial, and linguistic region called Swabia. The origin of the word Spätzle comes from Swabian meaning 'little sparrows' from the pointed tip that resembles the beak of a bird. Grateful for generous friends who not only cook for me but share their recipes. Danke , Undine! Ingredients 1-1/2 C flour 2 eggs 3/4 C water (she uses a little less) couple pinches of salt freshly ground nutmeg 3 to 4 T butter parsley for serving Also needed: microplane and, if you can, a  Spätzle maker Procedure Place eggs in a bowl and beat until well-combined. Add in flour and grate fresh nutmeg over the top. I asked her how much; she responded, "You can never have enough nutmeg." Okay. Whisk to combine into a l...

When I received a shipment of German wines for an upcoming post for Wine Pairing Weekend, last month, I immediately asked friends who have lived in Germany and are of German descent if they would teach me some recipes. They did one better: they offered to host a dinner with traditional German recipes if I would make and bring sauerkraut. Done! Thankfully, I remembered the week ahead of time because this sauerkraut needs to ferment for between 3 to 10 days; this version was 7 days. And...it was a hit! One of the kids said she didn't normally like sauerkraut, but she liked mine. The host stuck his nose in the jar before we served and nodded, saying, "That smells right." There are very few ingredients. The only things that I would suggest having to make your life easier: a mandolin slicer, glass fermentation weights, and a vegetable tamper. I use mine all the time! But you don't need them to make this recipe. They just make this process easier. ...