Culinary Adventures with Camilla

When I walked into a local market with a friend of mine this afternoon, we both paused and inhaled deeply. She embarked on a search for that delicious scent and I went to grab a few of the things I needed to get. "I found it!" she declared, coming to find me and gesturing towards a bin of guava. So, I walked over and plunked half a dozen of the fragrant fruit into my basket. After my boys devoured half of the guavas, I decided to make an adaptation of this easy Banana Mousse . I'm going to head back to the market tomorrow to scoop up a few more. This was as delectable as it was easy. Ingredients 2 C organic heavy whipping cream 1/2 C organic granulated sugar 3 ripe guavas 1/2 t ground cinnamon Procedure Destem and chop your guava into cubes. Place the pieces in your blender along with the sugar. Puree until smooth. Press the guava pulp through a fine mesh strainer to remove the seeds. I ended up with about 1 C smooth guava puree. In a large ...

Remember... it's persimmon season ! A couple of weeks ago, a friend gave me a bag of Hachiya persimmons and I have been waiting (impatiently) for them to ripen. Finally, two of them were soft. Mushy, smushy, orange sweetness! I decided to make some persimmon cantucci...with chocolate. 2 C white whole wheat flour 2 T ground almonds 1 t baking powder 2/3 C extra virgin olive oil 1 C coconut sugar 2 eggs 1 T all-spice liqueur dash of ground cinnamon dash of ground cardamom dash of ground nutmeg 1 C Hachiya persimmon pulp 1 C chopped dark chocolate 1/4 C dried cranberries In a large bowl, mix together persimmons pulp, olive oil, coconut sugar, liqueur (use pure vanilla extract if you don't have any all-spice liqueur) and eggs. In another bowl, combine flour, ground almonds, baking powder, and spices; mix into egg mixture to form a stiff dough. Mix in chocolate pieces and dried cranberries. Divide dough in half, and shape each half into a ro...