Culinary Adventures with Camilla

Today we're celebrating National Pecan Day with host Liz of Book'N'Cooks . Check out the other nutty creations! Butter Pecan Cookies by Cookaholic Wife Derby Pie Macaron by A Kitchen Hoor’s Adventures Pecan Applesauce Cake by Cindy's Recipes and Writings Pecan-Crusted Maple-Mustard Roasted Chicken by Culinary Adventures with Camilla Pecan Pie Cookies by Books n’ Cooks Roasted Sweet Potatoes with Praline Syrup by Palatable Pastime Toasted Goat Cheese & Pecan Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice The pecan is one of our family's favorite nuts. I often substitute it into recipes that call for walnuts since two of my three say that walnuts make their tongues tingle.  In any case, you'll see pecans in D's Brown Butter Espresso Pecan Pie , Bourbon Pecan Pralines , Creole Cheese Ball , and Bacon Bulleit Brownies . Most of the time, for some reason, I've posted sweet pecan recipes. So, I dec...

This is Part I.  I will post Part II tomorrow as these need to dry overnight. After seeing more than a few recipes for homemade marshmallows during my January blog-hops, I decided to give it a whirl.  I started with Alton Brown's marshmallow recipe from his "Puff the Magic Mallow" episode and excitedly added my own little twists.  I was doubly excited because I got to christen my candy thermometer that Jenn gave me for Christmas!  So, I set off to make a chocolate-ginger marshmallow... canola oil powdered sugar unsweetened cocoa 1 C cold water, divided 3, 1/4-ounce envelopes unflavored gelatin 2 C organic granulated sugar 1/3 C maple syrup 1/3 C ginger syrup 1/4 t pink Himalaya salt 1 t ground ginger 1 t unsweetened cocoa Prepare a 9×13 inch pan by oiling it with canola oil.  Dust powdered sugar and unsweetened cocoa over the oiled sides of the pan. Place 1/2 C of water in a large mixing bowl. Sprinkle gelatin over w...

I know, I know...I spent about six weeks baking nothing but pumpkin, but this Native American variation was superb. It's an Ojibwa recipe from Ottawa, Canada. Cut a hole in the top of the pumpkin and scoop out the seeds. Place two orange halves in the cavity and fill the pumpkin half-way with water. Bake in a 350 degree oven for 1-1/2 to 2 hours. Let cool then slice into wedges. Brush with melted butter, drizzle with maple syrup. Bake again till the tops begin to brown. What a nice, sweet flavor foil to salty roasted meats!