Culinary Adventures with Camilla

I adore citrus curds. It's not just the sweet and tart combination, which I love, but they are so pretty and remind me of Easter eggs. I thought it fitting to whip up some Spring-hued curds for this weekend. I am not sure what we'll be slathering these on - brioche or biscuits are a possibility - but I wanted to share the process since you have time to make your own before this weekend's festivities. The ingredient list is the same for each, so I'll just share the proportions and process one time...with photos of the three different kinds that I made this time around: blood orange, Bearss lime, and Meyer lemon. These are not processed or preserved, so use the curd within a week. Ingredients makes approximately 3 cups of curd 1 cup freshly squeezed citrus juice 1 cup organic granulated sugar 6 eggs 3/4 cup (1-1/2 sticks) salted butter Also needed: balloon whisk; clean jars with lids; plant-based food dye, optional* *I used a splash of plant-based green food dye for the ...

It's time for Fish Friday Foodies' August 2020  event. W e are a group of seafood-loving bloggers, rallied by Wendy of  A Day in the Life on the Farm , to   share fish and seafood recipes on the third Friday of the month.  And this month, Rebekah of Making Miracles is hosting. She asked the bloggers to share recipes with fish cooked in a Mexican style, " Anything with Mexican flavors goes! Soups, stews, burritos, salads, tacos, ceviche, quesadillas - what's your favorite way to enjoy seafood with Mexican flavors?" Here's the August 2020 line-up from the #FishFridayFoodies. I cannot wait to try these recipes... Camarones a la Diabla - Mexican Deviled Shrimp  by Food Lust People Love Ceviche Naranja  by Palatable Pastime Crab Cakes with Jalapeño Aioli  by Karen's Kitchen Stories  Mexican Shrimp Casserole  by A Day in the Life on the Farm  Mexican Style Shrimp  by Sneha's Recipe  Prawn Ceviche with Avoca...

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page  Foodie Extravaganza . We would love to have you! If you're a spectator looking for delicious tid-bits check out our  Foodie Extravaganza Pinterest Board ! This month - September - Camilla of Culinary Adventures with Camilla invited the group to join her in wishing Happy Birthday to Duchess Anna, the Creator Of Afternoon Tea. She wrote, "Let's celebrate with anything Afternoon Tea-related. It can be your favorite tea, something made with tea, or something that you would eat at a tea party." The #FoodieExtravaganza Tea Party Almond Clementine Cake Squares  by Food Lust People Love Assorted Tea Sandwiches for Afternoon Tea by Karen...

It's time for Fish Friday Foodies' June event. We are a group of seafood-loving bloggers, rallied by Wendy of  A Day in the Life on the Farm , to   share fish and seafood recipes on the third Friday of the month.  This is, easily, my favorite recipe sharing event of the month. I always come away with a list of recipes that I just have to try! This month Sid of  Sid's Sea Palm Cooking  rallied the Fish Friday Foodies to make seafood salad. She wrote, "salads using Seafood, whether it be Fresh, Frozen, Pickled or Dried. Can't wait to see what you all come up with." The Seafood Salad Bar An InLinkz Link-up Dungeness Crab Salad  with Meyer Lemon Vinaigrette I wanted to share this because, here on California's central coast, we are in the middle of crab season and because my parents' Meyer lemon tree is going crazy with fruits, and because seemed like the perfect way to celebrate the start of summer. And, in the event that you...

"Mom," said the Precise Kitchen Elf, "I signed up to bring lemon squares for my English class potluck on Thursday." Okay, remind me to get everything out for you on Wednesday. So, last night, he took a break from studying for finals to make a triple batch of lemon squares. One batch went to his potluck; a second batch went to work with Jake; and the final batch stayed home.  I haven't tried them, but I got an email from Jake's boss that read: "Your lemon bars..... Nailed it! The ratio of lemon to crust is perfection. Truly made my morning. Thank you!!!!!"  Ingredients makes two 9" x 13" pans Crust 4 C flour 1 C organic powdered sugar 1-1/2 C butter (3 sticks), cold and cubed 2 to 3 T cold water 2 to 3 T limoncello or gin (or more water if you don't want to use alcohol) zest from 2 organic Meyer lemons ground almonds, as needed Topping 8 eggs 2 C organic granulated sugar 1/2 C flour ...

It's hard to believe that I have never posted a recipe for my favorite pie. But when I came home from the 8th grade camping trip with leftover Meyer lemons that we had grabbed from my mom and dad's tree, I decided it was time to remedy that. Now, I love a lemon meringue pie in all its variations, but my favorite is when it's made with Meyer lemons. In case you're not familiar with these beautiful citrus, here's a little bit about them. Meyer lemons were first introduced to the United States - from China - in the early 1900s by namesake Frank Meyer. A cross between a lemon and a mandarin (orange), the fruit has smooth, golden skin that can be as deeply hued as a farmhouse egg yolk. The rind is thin and the amount of juice contained inside is astounding. Additionally, the juice lacks the acidic bite of a regular lemon though it's big on sweet and tart. It's an amazing flavor. Ingredients  makes one 9" pie Crust 1-1/4 C flou...

When I was trying to decide on a dessert for our Easter brunch, I was inspired by the bounty of beets I had just picked up from Serendipity Farms . I wanted to make a naturally bright pink dessert and settled on panna cotta . That is definitely my go-to, easy-to-make-ahead-of-time dessert. Some of my other versions include Espresso Panna Cotta , Cardamom Panna Cotta , Salted Juniper-Dark Chocolate Panna Cotta , and Matcha Panna Cotta . It's so easy to get creative. And the beets added that lovely pop of color. Funny story - I purchased PEEPs with the thought to use them to hold our place cards. Look right! The Enthusiastic Kitchen Elf was insistent: "Mom, PEEPs are not for decorating. They are for eating." Well, I'm not sure I agree with that. But he plunked them on top of my beet panna cotta and citrus mousse. And I can admit: they were cute. Beet Panna Cotta And Citrus Mousse Ingredients  makes eight 4-ounce servings Panna Cotta 3 envel...