Culinary Adventures with Camilla

Yesterday we added dairy back into our lives as Jake decided he's going to continue gluten-free but wanted to ease back into dairy and see how it goes. First up: the boys asked for pannekoeken with whipped cream. Yes! The gluten-free flour made the pannekoeken a little bit more gummy than ususal, but it still puffed up nicely. I simmered some almost-ready-to-turn apricots into a quick sauce. Delish.... Ingredients 2/3 C milk 3 eggs 2 T salted butter, melted 1 t apricot brandy (or pure vanilla extract) caviar from one vanilla bean 1/4 t baking powder 2/3 C gluten-free flour (blend your own or I used Glutino*) whipped cream, for serving apricot jam, for serving Procedure Preheat the oven to 425 degrees. Butter a baking dish and set aside. In a large mixing bowl, whisk together the milk, eggs, melted butter, vanilla caviar, and apricot brandy. Blend in the flour and baking powder. Whisk for a full minute. Pour the batter into your prepared dish and bake until the...

Rhubarb tart is pretty much my family's favorite dessert of all time. I don't know if it's because rhubarb season is so fleeting that this tart is something they dream about for the rest of the rhubarb-less year - or if it just really is everyone's favorite. There's the puckering tartness of the rhubarb, the toothy bite of the crust, and the slightly caramelized crisp of the brown sugar on the top. It is pretty fantastic. So, when Jake decided to do a gluten-free, dairy-free experiment and the boys and I found rhubarb at the market, they whined: "You can't make rhubarb pie because Daddy's gluten-free and dairy-free!!" I assured them that I could certainly try to make one. Making the shift to gluten-free and dairy-free baking has been a lot of trial and error for me. But, with this, I think I got it! Ingredients Gluten-Free Crust 2 C gluten-free flour (blend your own or I used Glutino*) 1/2 C ground almonds 3/4 C dairy-free butter (I u...