Culinary Adventures with Camilla

Tara of Tara's Multicultural Table wanted to organize a surprise baby shower for Lauren of Sew You Think You Can Cook . What fun!  To be honest, I'm not a huge fan of baby showers. It's not that I don't think it's a milestone worth honoring - it is! - I just despise playing those baby shower games. In fact, when one of my best friends hosted my baby shower, I said 'no games!' Or maybe that was for my bridal shower. I don't remember.  In any case, I agreed to participate for Lauren because it didn't involve any games and it did involve creating a recipe. Congratulations, Lauren! Candied Walnuts by Love and Confections Carmelized Pear Upside Down Cake by A Day in the Life on the Farm Hasselback Sweet Potatoes by Curious Cuisiniere Maple Scones by Life on Food No Bake Pumpkin Pie Cheesecake by Caleigh's Kitchen Party Pecan Pie by Food Lust People Love Pecan Pie by Tara's Multicultural Table Pumpkin Spice...

I needed some marshmallows for developing a recipe - or two or three - this weekend. To go with bacon, I opted to make some maple syrup marshmallows. I used some of this in its "still cream" state, before it sets. butter powdered sugar 1 C water, divided 3, 1/4-ounce envelopes unflavored gelatin 2 C organic raw sugar 2/3 C maple syrup Prepare a 9×13 inch pan by oiling it with butter. Dust powdered sugar over the oiled sides of the pan. Place 1/2 C of water in a large mixing bowl. Sprinkle gelatin over liquid and allow to soften, 5 minutes. Place remaining water, sugar, and syrup into a large saucepan. Melt all of the ingredients together, without stirring, and bring to a boil. Boil until the syrup reaches 240 F on a candy thermometer. With the mixer on low speed, slowly pour hot syrup down the side of the bowl, being sure to avoid the whisk as it will splatter the syrup and could possibly burn you. Once all of the syrup is incorporated gradually increase ...

I was inspired to make some carrot marmalade because tomorrow is Easter. You know...Easter...bunny...carrots...sweet. Well, that's how my brain works anyway. I found carrot marmalade recipes that included brandy, lemon juice, and even bitter almonds. I decided to make a version that used a whole vanilla pod, four cardamom pods, saffron liqueur, and a handful of the carrot top greens. Don't toss those greens, they are herbaceous and nutritious...just be sure you rinse out all of the dirt! Ingredients 1 whole vanilla pod, split down the middle 4 cardamom pods, crushed 1/4 C raw organic honey 1/2 C organic raw sugar 10 carrots, scrubbed and shredded 4 C water 1 handful of carrot top greens, triple-rinsed and rough chopped 2 T saffron liqueur (substitute brandy, if you wish) Procedure To make the jam, place the vanilla, cardamom, honey, water, and sugar into a large pot and bring to a boil over medium-high heat. Add in the carrots, bring to a boil again. Cont...

And the second beet disguise: Beet Sugar Cookies 2 C all-purpose flour 1/2 t baking powder 1/2 C butter 1 C organic raw sugar 1 large egg, lightly beaten 4 T shredded beets 2 T heavy whipping cream milk 1/2 t pure vanilla extract dash of ground cardamom dash of ground cinnamon dash of ground nutmeg dash of ground ginger Whisk together flour and baking powder.  Set aside. In a large mixing bowl combine butter and sugar on high speed until the mixture is light and fluffy. Add egg and beat on low speed for about a minute.  Then add the beets, one tablespoon at a time with mixer on medium speed, until desired color is reached; I used all four tablespoons! Add cream. vanilla, and spices and beat on medium speed until well combined.  Slowly add the flour mixture and mix until just combined. Gather the dough into a ball. Divide in half, wrap in plastic wrap, and refrigerate dough for at least an hour. Preheat oven to 350 degrees.  ...

When I got the sign-up for Dylan's class Valentine party, I asked the little boy what he wanted to bring. Without missing a beat, he declared, "Beets!" Okay. I masked my utter delight in that answer and asked how he wanted to bring them. He suggested that I roast them and use a cookie cuter to make them into hearts. Talk about dirt candy... Sadly, I don't think his classmates will be as enthusiastic about his choice; and I know that his feelings will be hurt if no one eats them. So, against my better judgement, I set about giving him some options to disguise the beets. First up... White Chocolate Beet Pudding 2 C roasted beets, peeled and shredded 2 C organic heavy whipping cream 1 C organic whole milk 1/2 C organic raw sugar 3 T cornstarch 6 egg yolks 1   2 C white chocolate chunks or chips (And the verdict is in: too sweet. So I would cut the chocolate in half next time.) In a sauce pan, heat the whipping cream, milk, sugar, and cornstarch, whiskin...

To wrap up this horrifically hectic week, I decided to bake a warm, comforting dessert: a crisp with winter fruit. And what I had on hand were three kinds of pears (comice, red, and bosc) and some cranberries in the freezer. I scented the crisp with cardamom because I love its earthy, spicy aroma. 3 pears, cored and sliced 1 C frozen cranberries 1/3 C raw sugar 1/3 C flour 1 t ground cardamom Mix all of the above ingredients together. Toss to coat completely. Press lightly into a buttered baking dish. While preheating the oven to 350 degrees, make the crisp (topping) Crisp 6 T butter 1/2 C flour 1/3 C raw sugar 1/2 C rolled oats 1/4 C ground almonds 1/2 t ground cardamom Mix all of the crisp ingredients together with a pastry cutter. until combined and crumbly. Top the fruit with the crumble and bake until the filling is bubbling and the crisp beginning to brown. It might take 50-55 minutes. Serve immediately, or while still warm.

Last night Ulla and I attended a free raw foods workshop at our local library where I hoped to learn more about the benefits of eating raw and, possibly, get some great recipes. Sadly, I do not think that that presentation was geared toward anyone who already has a fruit basket in her kitchen, has had a subscription to a CSA for several years, and is not a gadget-kinda cook. I barely use a blender; I am certainly not going to start using a dehydrator, a Vita-mix, a spiralizer (I still don't know what that is!), and more. No joke, one of the other attendees actually asked, "If it says 'organic' that means it's 'gluten-free', right?!? Half way through the introductions, I kept thinking: "Hi, my name is Camilla, and I love a tasty burger...cooked at 400 degrees with two slices of bacon!" Terrible, I know. But true. Still I pride myself in being open-minded, so I came home and did some more reading about eating raw, why people eat raw, and how you...

Chocolate en Leche de Coco Hot Chocolate in Coconut Milk The entire time I was making this, I kept thinking: now why didn't I think of this?!? Hot chocolate made with coconut milk. This is so simple, but tastes amazing. And it was the perfect way to end our Columbian feast. 3 C chipped dark chocolate 2 cans coconut milk 4 T raw sugar milk Place the coconut milk in a large saucepan. Bring to a simmer. Add the chocolate and raw sugar, whisking until melted and incorporated. The mixture will be thick. Add milk to bring the drink to your preferred texture. Whisk till frothy. Serve hot.

I had a few more leftover waffles...so I decided to go with a sweet version after the savory mushroom bread pudding we had for dinner last night. Here's the basic formula to adapt with whatever you have on hand: leftover bread, fruit, spices, and enough beaten eggs to moisten the bread. I used: 3 C cubed leftover waffles; 1 C quartered strawberries; 1/2 C unsweetened applesauce; 1/2 C sliced almonds; 1/2 C unsweetened flaked coconut; 1 t ground cinnamon; 1 T ginger syrup; and 3 eggs, beaten. Mix all of the ingredients well until the bread is completely moistened. Press that into a buttered baking dish. Top with raw turbinado sugar. Bake in a 350 degree oven until the pudding is puffed and brown, approximately 40-50 minutes. Let cool slightly then serve in wedges, topped with a dollop of marscarpone. I sprinkled the marscarpone with some more ground cinnamon.

It doesn't take much to make rhubarb shine - just some butter, sugar, and a buttery, flaky tart crust. 2 C white whole wheat flour 1/2 C butter 1/2 C cold water Use a pastry cutter to blend the butter into the flour. Add the cold water and mix lightly until it forms a ball. Roll the dough out and lay into a tart pan. I had a little bit of extra dough, so I reserved it to make a rough lattice and a couple of cute hearts! 4 C sliced rhubarb 1 C organic raw sugar 2 T butter, thinly sliced 2 T white whole wheat flour Mix together the rhubarb, raw sugar, and flour. Spoon the rhubarb into the tart crust and dot with butter. Bake at 425 for 15 minutes. Reduce the heat to 350 and bake for another 45 minutes. Let cool. Serve with a strong coffee or a chilled sparkling wine.

When a friend posted a link to Rhubarbaritas  (yes, that would be margaritas flavored with tangy and sweet rhubarb!) on my facebook wall, I was instantly smitten...and I had just gotten some stalks in my High Ground Organics CSA box. But, not being a huge tequila fan, I decided to make the rhubarb syrup and use it in a girly-pink champagne cocktail for Mothers' Day instead. Thanks to Kevin and Beth for the birthday bubbly; it's on the chill for this weekend! 3 C chopped rhubarb 1 C organic raw sugar 3 C water 1/2 t pure vanilla extract  In a saucepan over medium heat, bring rhubarb, sugar, water and vanilla extract to a boil. Reduce heat and simmer for 8-10 minutes. Remove from heat and let cool to room temperature. Strain syrup from rhubarb and place in the refrigerator. Use the rhubarb as a compote. Mine will show up in a rhubarb fool with honey-ginger cookies. Stay tuned for that recipe this weekend.

In preparation for the birthday brunch I'm making for a friend, I roasted sweet potatoes, purple potatoes, and new potatoes in a balsamic glaze. This versataile recipe is a cinch to make and just as tasty cold as it is warm; you can use these as a side-dish on their own or top greens with them to make a hearty salad. Wash and dry whatever potatoes you plan to use. Slice into 1/2" or 3/4" coins. Make a balsamic glaze with 1/4 C balsamic vinegar, 1/4 C water, 1/4 C organic raw sugar. Place all the ingredients into a saucepan and, over medium heat, cook till the sugar melts and a syrup begins to form. Using a flat baking dish with a rim, line the pan with foil. Spread the coins out on the sheet, sprinkle them with freshly ground pepper and sea salt. Drizzle them with the syrup, first, and olive oil. Roast in a 375 degreen oven for 45 minutes. Every 10 minutes or so, move the potatoes around so they don't stick to the pan. Serve hot or let cool and use later. You...

10 T butter 1/2 C packed organic brown sugar 2 T loose leaf chocolate chai tea 1 egg, beaten 2 C white whole wheat flour raw turbinado sugar and unsweetened cocoa powder Preheat the oven to 375 degrees. Beat the butter and sugar until fluffy. Stir in tea leaves until well combined. Beat in the egg, then carefully fold in the flour. Roll the dough intoa long cylinders. I opted to do two smaller cylinders. Flatten the cylinder into a rectangular shape or keep in a cylinder, pressing raw turbinado sugar or unsweetened cocoa powder into the sides. Put the dough in plastic wrap and chill for about an hour, until the dough is firm enough to slice. Using a sharp knife, cut the dough cylinder widthwise into 1/4" slices and place, slightly apart, on the baking sheets. Bake for 15-18 minutes until slightly browned. Transfer to a wire rack to cool completely.

The boys asked me the other day why we never eat cereal. Like what? Like other kids do. What are you talking about? You know, Mom, like Cherrios or Corn Flakes. I'm sure that you can find an organic kind of Cherrios. Okay, I get it. What do you think about granola? You can make granola? Sure. And it's organic? Sure.     Here goes... 4 C rolled organic oats 1/2 C sugar in the raw 1/2 C organic unsweetened flaked coconut 1/2 C raw organic cacao nibs 1/4 C organic flax seed meal 1/2 t smoked sea salt 1/3 C canola oil 3 T raw honey dash of ground ginger, ancho chili powder, ground nutmeg 4 t organic chocolate extract* In a large bowl mix oats, sugar, coconut, cacao nib, flax seed meal, and salt. In a saucepan heat canola oil and honey until warm. Remove from heat and whisk in chocolate extract. Pour this mixture over the oat mixture and mix thoroughly till everything is completely coated.     Spread this evenly on a parchment ...

This salad isn't so much "summery" in its ingredients, but it is refreshingly crisp and cool.  Slice radishes, Tokyo market turnips, and carrots into thin coins. 1 C rice vinegar 1 C water 2 T organic raw sugar Whisk all ingredients together. Pour over thinly sliced veggies. Sprinkle with pink Himalaya salt. Let soak for at least 30 minutes.

After seeing all of the chocolate cookbooks on my table, Jake asked, "so, are you baking anything tonight?" No, hadn't planned on it. But, since you mention it, I can whip something up. Wanting something slightly healthier, I substituted half the butter with plain yogurt. 1/2 C butter, softened 1/2 C plain yogurt 1-1/2 C organic raw sugar 2 eggs 2 t almond extract 3 C white whole wheat flour 1 t baking soda 2 T cold coffee 1/2 t pink Himalaya salt 2 C white chocolate chips dark chocolate chunks Preheat oven to 350 degrees F. Cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Stir in flour, baking soda, and white chocolate chips. Drop by large spoonfuls onto ungreased pans and press a dark chocolate chunk into the top of each cookie. Bake for about 20 minutes in the preheated oven, or until edges are nicely browned. Let cool on a wire rack. Serve with a glass of milk.

2 C white whole wheat flour 2 t baking powder 1-1/2 t baking soda 1 t ground cardamom 1 t ground ginger 4 eggs 2 C organic raw sugar 1 C unsweetened applesauce 1/2 C olive oil 2 C grated carrots 1 C dried cranberries Preheat oven to 325. Whisk all wet ingredients together in a large mixing bowl. Stir in carrots. Fold in dry ingredients until just moistened. Scrape batter into cupcake liners and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool completely then top with cream cheese frosting and top with chopped pecans. Cream cheese frosting: 16 oz cream cheese, 1/2 C softened butter, 1 T vanilla extract, 4 C powdered sugar.

Treats for Riley's birthday celebration at school. This is my solution for kids in the class who are gluten-free and nut-free: flourless chocolate cupcakes. 12 oz. bittersweet chocolate chips or bittersweet chocolate, roughly chopped 1 C butter, cubed 1 C raw sugar 6 eggs 1 C unsweetened cocoa powder 1 T organic whipping cream 1 T honey 1/4 t pure vanilla extract Preheat oven to 375°F. Line muffin tins with cupcake liners. Place chocolate and butter in a bowl over a medium saucepan of water. Over medium low heat, stirring often, melt chocolate with butter until completely blended. Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Stir in whipping cream, honey, and vanilla extract. Sift cocoa into bowl and stir until just blended. Pour batter into prepared hollows and bake for 35 to 40 minutes, or until cupcakes have risen and top has formed a thin crust. The cupcakes should be just firm in the center when done. When cooled...

Peeps schmeeps. Who needs 'em? But as they are ubiquitous at Easter, I figured I should at least give a Spring-shaped marshmallow a whirl. I even caved and used some colored sugars to jazz them up. Mine don't look quite as nice as the ones in a package, but I guarantee that mine taste a lot better! canola oil powdered sugar 1/2 C cold water + 1/2 C freshly squeezed meyer lemon juice, divided 3, 1/4-ounce envelopes unflavored gelatin 2 C organic raw sugar 2/3 C organic agave nectar 1/4 t pink Himalaya salt Prepare a 9×13 inch pan by oiling it with canola oil. Dust powdered sugar and colored sugar over the oiled sides of the pan. Place 1/2 C of water-lemon juice mixture in a large mixing bowl. Sprinkle gelatin over water and allow to soften, 5 minutes. Place remaining water, juice sugar, syrups, and salt into a large saucepan. Melt all of the ingredients together, without stirring, and bring to a boil. Boil until the syrup reaches 240 F on a candy thermometer. With t...

Just as different salts create distinct flavors, I was curious about using different kinds of syrup in my marshmallow-mania. While these were cooking, the hazelnut scent was unmistakable. But, in the end, I think that the star anise overpowered the hazelnut. So, for the next batch, I'll skip the infused water and see if I can't bring out the hazelnut flavor! canola oil powdered sugar unsweetened cocoa 1 C star anise-infused cold water, divided 3, 1/4-ounce envelopes unflavored gelatin 2 C organic raw sugar 1/3 C organic maple syrup 1/3 C hazelnut syrup 1/4 t pink Himalaya salt 1 t ground ginger 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 water and allow to soften, 5 minutes. Place remaining water, sugar, syrups, and salt into a large saucepan. Melt all of the ingredients together, without stirring, and bring to...