Culinary Adventures with Camilla

This is a sponsored post written by me on behalf of author Laura Kumin and publisher Pegasus books. I received a complimentary copy for the purpose of review, through The Book Club Cookbook's Galley Match program,  but all opinions are honest and they are my own.  No additional compensation for this post was provided; this page may contain affiliate links. All Stirred Up: Suffrage Cookbooks, Food, and the Battle for Women's Right to Vote by Laura Kumin* is set for release on August 4th. But my Lit Happens group was offered the opportunity to read advanced electronic copies early through the Galley Match with The Book Club Cookbook. On the Page I never pass up the chance to read a book that includes history and food. In this case, Laura Kumin offers us a delicious new book with a fresh look at the history of the women's suffrage movement. And the amount of knowledge Kumin has about the subject is evident. This was a fun one for this history-loving foodi...

This post written by me on behalf of the sponsors of #AppleWeek.   Products for recipe development and review were provided; prizes were donated for the giveaway,  and this page may contain affiliate links. #AppleWeek is drawing to a close! Boo.  Carlee of  Cooking with Carlee  arranged this amazing event for you. Click to read about the giveaway prizes and to enter for a chance to win:  here .  And today, day five of #AppleWeek, here's what we have in store for you.  We hope you've been duly inspired this week. Apfelstrudel Recipe (Apple Strudel from Scratch) from House of Nash Eats  Apple and Onion Cornbread from A Day in the Life on the Farm  Apple Butter Cheesecake from The Redhead Baker  Apple Chicken Stew from Jolene's Recipe Journal  Apple Cider Dark & Stormy from The Crumby Kitchen  Apple Mincemeat Pie from Palatable Pastime  Apple Oat Quick Bread  from The Chef Next Do...

I have a healthy obsession with shrubs. Not something you find in the garden! Shrubs are also called drinking vinegars and can be the basis of both alcoholic and non-alcoholic libations. I've made lots of different summer shrubs with berries and stone fruit, so I decided to play with a pumpkin version. And, it turns out, it's like autumn in a glass! The best part about shrubs is that it is a very simple process. It's just a matter of mixing the ingredients together and waiting for the flavors to infuse. I started this week's recipe thinking that I would roast a whole pumpkin to make my puree. But there's nothing more simple than using pre-made pumpkin puree! Ingredients one 15-ounce can of pumpkin puree 3 cups organic granulated sugar 3 cups apple cider vinegar 1" to 1-1/2" knob fresh ginger 1 Tablespoon ground cinnamon 2 teaspoons ground cardamom 1 teaspoon ground all-spice Procedure Grate fresh ginger and set aside....

Since our friends are away for the summer, she told me to help myself to the plums on her tree. You don't have to tell me twice. So, with two carrots in hand - one for each of their dogs (to minimize barking) - the boys and I liberated pounds of plums from the Mobley tree and came home to do some summer cooking. We are going plum(b) crazy this afternoon. First up: jam. 2 pounds fruit, rinsed, peel, and sliced 1 C organic granulated sugar 3/4 C liquid (I used a mixture of water and cherry juice - from the other summer cooking going on) 1/2 lemon, halved and juiced   1 vanilla bean, sliced and seeded 1. Sterilize the jars for canning by boiling them and their lids. 2. To make the jam, place the fruit, sugar, liquid, and lemon juice into a large pot and bring to a boil over medium-high heat. Add the vanilla bean seeds and pod. Continue to cook, stirring the jam constantly, for about 15 minutes. 3. Reduce the heat to medium. Hold the jam at a ...

Here we are at day six of one of my favorite blogging weeks of the year: Brunch Week. Last day. I can not  believe the week is over! Each year, Terri of  Love and Confections  coordinates this multi-blogger, multi-day celebration of all things brunch. This year Christie from  A Kitchen Hoor’s Adventures  is co-hosting. There were so many fabulous recipes created and shared. I hope you have time to check them all out! On this final day of BrunchWeek v.2016, I wanted to leave you with a sweet recipe that has lots of applications. I used it recently to drizzle over olive oil shortbread. Wow. And I was excited to use sugar from one of our event sponsors again. Did I ever tell you that they shipped me 20 pounds of granulated sugar and 20 pounds of powdered sugar?!? Ingredients 2 C organic granulated sugar (I used  Dixie Crystals ) 12 T butter, cubed 1 T instant coffee or espresso 1 C organic heavy cream 1 T  fleur de sel  (or any ...

Today kicks off one of my favorite blogging weeks of the year: Brunch Week. Each year, Terri of Love and Confections coordinates this multi-blogger, multi-day celebration of all things brunch. This year Christie from  A Kitchen Hoor’s Adventures  is co-hosting. And I challenge myself to post everyday, getting creative with all of the sponsor goodies we receive for participating. It's so much fun. When I received lemon and orange extracts from #BrunchWeek sponsor Nielsen-Massey , I thought about different recipes that might utilize both. I considered savory dishes, because I really don't have a sweet tooth, then I stumbled across an intriguing recipe from the medieval town of Pérouges, near Lyon, France. Galette Perougienne is made with a yeasted dough, scented with citrus and sprinkled with sugar. That meant I was able to use additional sponsor goodies from Red Star Yeast and Dixie Crystals ; and while I prepared the dough, my eggs sat in the ceramic egg carton ...