Culinary Adventures with Camilla

Hi and welcome to day 4 #PumpkinWeek hosted by Terri of  Love and Confections . We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on  Love and Confections' #PumpkinWeek Pinterest Board ! Day four of #PumpkinWeek is upon us and I wanted to share an eternal favorite: spiced pumpkin butter. Are you asking "Why the Danish flag? Is pumpkin butter Danish?" One of my favorite memories surrounding making pumpkin butter was with my best friend from Denmark when she was here visiting for a few months during the holidays and we thought they would make nice, shippable presents to her friends and family back...

Last night, at a friend's 40th birthday party, he received a box of Pop-Tarts from some friends. Don't ask! I don't... But sometimes that's all it takes to get my culinary gears churning. I woke up this morning, thinking I would make my own version for breakfast. I intended to make pocket-sized rectangular tarts, but ended up with one large round tart that we sliced into wedges. I am certain that this tastes nothing like a Pop-tart, but it was Pop tart-inspired. 4 C flour 3/4 C espresso 3/4 C olive oil 2 1/2 t baking powder Preheat the oven to 350 degrees. In a large mixing bowl, blend all of the crust ingredients and knead to form a soft dough. Divide the dough in half and roll each out into a round shape. Place one round on a baking stone. Crumble chevre (goat cheese) in the middle, leaving about an inch border around the outside of the filling. Spoon pumpkin butter over the cheese and place the second crust on top of that. Fold the edges toget...

This is a variation on the Pink Lady Apple Tart the boys and I made during our cooking around the world adventure to France. I adapted it for the Pair of Pumpkins baby shower , adding nutmeg to the crust and swapping out pumpkin butter for the marzipan. I think this was the dessert hit yesterday; I saw people eating the crumbs from the serving dish. That means it had to be good! 1-1/2 C white flour 1/2 C white whole wheat 1/2 C softened butter 1/2 C organic, raw turbinado sugar 1/4 C olive oil 1 T cold water 1 t nutmeg Mix the flour, sugar and nutmeg together; rub in the butter with olive oil until the mixture resembles coarse breadcrumbs. Stir in 1 tablespoon of water with a fork until the mixture forms a ball. Roll out between two pieces of parchment paper. Press gently into a tart pan. Chill for at least one hour. vanilla bean-pumpkin butter 6 gala apples 1/4 C organic, raw turbinado sugar 1/4 C  plum-vanilla bean jam 3 T butter He...

For some reason, I couldn't locate prosciutto di parma when I was shopping for the Pair of Pumpkins Baby Shower . Strange. So I swapped out bresaola , an air-dried, salted beef from the Lombardy region in Italy. Because bresaola is not only rubbed with salt - but spices, including cinnamon - I think it was an even more perfect pairing for this appetizer which is a twist on my Burrata-Prosciutto-Pear Jam Bruschetta . The 4 Bs =  Bresaola + Burrata + (Pumpkin) Butter + Bread Burrata  is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella while the inside is a mixture of mozzarella and cream. In Italian  burrata  means "buttered." I used a vanilla bean-pumpkin butter for the top, sprinkled the tray with a mixture of chopped cilantro, parsley, mint, freshly ground pink Himalaya salt, and freshly ground pepper. So easy and so flavorful!

This weekend I am co-hosting a baby shower for a friend who is expecting twins. So, in keeping with the season, we settled on "A Pair of Pumpkins" as our theme. One gal is in charge of the festivities and dessert; another is taking care of the logistics, drinks, and favors. I am in charge of the food. And the cooking begins...with pumpkin butter. With my recent vanilla obsession in full-swing and the critique from my three boys that my last batch of pumpkin butter was too heavy on the cloves, I decided to lighten up the flavors in this batch by skipping the cloves and adding vanilla. I also - for October #Unprocessed - went with raw turbinado sugar. I love that this is light on the sugar, heavy on the spices, and so, so easy to make. This does not yield a smooth butter; I like mine rustic, with small chunks of pumpkin. If you want it store-bought smooth, press the pumpkin through a sieve before you start. 6 C pumpkin puree 1/2 C water 1 C raw turbinado sugar g...

I still had cups of pumpkin puree from my first pumpkin casualty of the season . So, to welcome Fall and battle the slight autumn chill in the air, I whipped up a batch of pumpkin butter and a pot of spiced hot chocolate. Are you asking 'Why the Danish flag? Is pumpkin butter Danish?" I think the last time I made pumpkin butter was with my best friend from Denmark when she was here visiting for a few months during the holidays and we thought they would make nice, shippable presents to her friends and family. We made batches and batches of pumpkin butter. Good times. I love that this is light on the sugar, heavy on the spices, and so, so easy to make. This does not yield a smooth butter; I like mine rustic, with small chunks of pumpkin. If you want it store-bought smooth, press the pumpkin through a sieve before you start. 6 C pumpkin puree 1/2 C water 1 C organic granulated sugar ground cinnamon ground cloves ground nutmeg ground cardamom ground ginger 2 T maple ...