Culinary Adventures with Camilla

This week's #SundaySupper event is a DIYers dream. 'Gifts from the Kitchen' is the theme for the event, so we're sharing recipes for homemade holiday presents. I've made and think these would make great gifts, too:  Salted Caramel Sauce , Gin-Drizzled Gravlax , Cranberry-Clementine Infused Gin , Stone Fruit Jams , and Quick Pickled Asparagus . But today, I'm sharing a recipe for Boozy Olives; I had intended to make Homemade Cocktail Onions, too, but life has been more chaotic than usual and I am still between two kitchens. I'll post the cocktail onion recipe later. For the olives, go for a variety of colors. I used the green Castelvetrano, purple Alfonso, and black Niçoise. Be forewarned, this recipe takes 2 weeks to age; so, make them now to have them ready in time for the holidays. Cheers! Ingredients  fills 5 jam jars 4 C olives 1 1/2 C gin (I prefer Hendricks) 1/4 C dry vermouth 2" piece of Buddha's Hand Citron (click to rea...

This probably doesn't even count as a recipe. It's that easy. But since scented salts and sugars are great to add amazing flavor to dishes, I wanted to share. I use scented salt as a finisher. It doesn't look any different than regular salt, but it adds a delicious flavor that's distinct. Scented sugar adds a delicate perfume to coffee, tea, and baked goods.   Ingredients   1 whole finger of Buddha's Hand citron that fits in your jar 1 T sliced Buddha's Hand organic granulated sugar - or - sea salt Procedure Place the whole finger in your jar and fill it halfway with salt or sugar. Layer in the sliced Buddha's Hand pieces and cover with more of the salt or sugar. Let sit for a few days, gently shaking the jar every day. That's it! You can also do this with rose petals, clementine peels, or vanilla beans.