Culinary Adventures with Camilla

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. Here we are at day three of an amazing week of recipes to inspire your brunch menus from appetizers to libations. Many, many thanks to Terri of  Love and Confections  and Christie of  A Kitchen Hoor's Adventures  for coordinating, wrangling, managing, and inspiring all of us! You can go to  this post  to read more about the sponsors, the prizes, and to enter the giveaway! This recipe includes ingredients from a few of our event sponsors:  Ranier Fruit , Dixie Crystals , and Nielsen-Massey . So grateful for the inspiration! But, you can use whatever apples, sugar, and lemon extract you have on-hand. Aloo tiki,  potato cutlets, are a tasty street food that are served with a sweet-savory chutney. They are a family favorite at any time of day, but...

Welcome to the second annual International Cookie Exchange hosted by Sarah from Curious Cuisiniere  and me - Camilla from Culinary Adventures with Camilla . Today a group of cookie-loving food bloggers is sharing recipes for cookies from around the globe. Get ready to break out your mixing bowl, because these recipes are sure to inspire you to fill your cookie jar with cultural treats! You can follow along on Twitter with the hashtag #IntnlCookies, and you can find these great recipes and more cookies from around the world on the International Cookie Exchange Pinterest Board . Here's the #IntnlCookies Tray... listed in alphabetical order of the cookies' country of origin From France:  Palatable Pastime  -  Sablés From Germany:  Cindy's Recipes and Writing  -  Lebkuchen (Spiced Molasses Cookies) From Greece:  Cooking the Globe  -  Kourabiedes From India:  Love Is In My Tummy  -  Kal Kal From Ir...

Every year we head to the Greek Festival with one of my best friends, Jenn, and her boys. This year was no different. It's always on Labor Day weekend, but we didn't get to go until Monday...and they had run out of a lot of the food items.  All through lunch, Gabey was excited about going to the pasty booth and getting kourabiedes. They've always been his favorite. This was him at the festival four years ago! I love that powdered sugar nose! When we finally made it to the pastry booth, they had sold out. We went to the second pastry booth, hoping they still had some. No luck. Gabey was more than a little distraught. So, I did what all good aunties do - I offered to bake some for him! He still thought it was the worst day ever. I have made a version of these before - using my friend's recipe - but I needed to make them gluten-free this time around and decided to experiment with some other flavors. I made three versions this time! Ingredi...

When a farmer friend of mine at Serendipity Farms posted that she had a glut of blueberries - along with a special locals' price - I was thrilled. I had her set aside five pounds and sent my mom to the market with a wad of cash. When the boys saw the bag, they demanded that I make dessert. "Mamma, make a blueberry pie! We want pie! We want pie!!" they hollered in unison.  Will cobbler suffice? "Yes! We just want something sweet...not savory," declared the Sugar Pigs. Ingredients makes one 9"x13" cobbler 6 to 7 C fresh blueberries 1 C sweet white rice flour 1 C gluten-free flour blend 1/2 C chestnut flour 2 t baking soda 1-1/2 C butter, softened 2 C organic granulated sugar + 4 T for sprinkling 1 t pure vanilla extract 1 t pure lemon extract 2 C Greek yogurt 1/4 C whole milk 1 T olive oil Procedure Preheat oven to 350 degrees F. In a large mixing bowl, whisk together the flours and baking soda. In another ...

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 ...

Welcome to #BrunchWeek 2015! I'm doing something a little bit different this year; click to read about it: here . But before I launch into some international breakfast and brunch eats, I'm kicking off the week with a cocktail! Cheers! Ingredients Cocktail 12 ounces lychee juice 4 ounces yuzu liqueur 8 ounces floral-infused vodka 1 t pure lemon extract (I used Nielsen-Massey's * ) To Serve 1 C granulated sugar (I used  Dixie Crystals *) 1 t lemon zest 2 ounces floral-infused vodka 1 t pure lemon extract (I used  Nielsen-Massey's ) Procedure Cocktail Combine juice, liqueur, vodka and lemon extract in a glass pitcher, stir to combine. Chill for at least 2 hours, or as long as overnight. To Serve Mix vodka and lemon extract and pour into a shallow bowl. Mix together sugar and lemon zest in another bowl and spoon it into another shallow bowl. Invert glass into vodka mixture and dip into sugar mixture to rim the glass. Pour ...