Culinary Adventures with Camilla

Here we are at day four of the #StoneFruit blogging party, hosted by Heather of  Hezzi-D's Books and Cooks . I didn't post yesterday, but today I have a riff on a Danish summer soup...and Christie is sharing a pluot tart. Yum. Abrikossuppe (Danish Apricot Soup) from Culinary Adventures with Camilla  Rustic Pluot Ricotta Tart  from A Kitchen Hoor's Adventures Abrikossuppe   Danish Apricot Soup I have read about Danish apricot soup, but never found a recipe using fresh apricots; all of the recipes I found utilized dried apricots. Also, the recipes I found didn't have any proportions, so I made it up as I went along. Hopefully this is close to an authentic Abrikossuppe. Ingredients 4 C quartered apricots 1-1/2 C water 1 T organic granulated sugar 2 t freshly grated lemon zest from an organic lemon + more for garnish Prosecco (if you happen to have an open bottle) Procedure In a medium saucepan, simmer apricots, water, a...

My husband is doing a gluten-free, dairy-free experiment. So, when the boys asked for flaugnarde this weekend, I decided to give it a try with sweet rice flour and almond milk! Actually, truth be told, the boys asked for clafoutis , but I didn't have any cherries. I had a basket full of luscious, summer stone fruits. So, we went with that. And if clafoutis is made with anything other than cherries, it's a flaugnarde . This was made with a mixture of peaches, nectarines, and pluots from a local farm. Slight adaptation: I increased the liquid in my usual flaugnarde recipe as things with rice flour always seem more dry. Ingredients non-dairy butter for greasing the pan 3 C sliced stone fruit 4 eggs 3/4 C organic granulated sugar 3/4 C sweet white rice flour 1-1/2 C almond milk 2 T vanilla paste 1 T apricot liqueur powdered sugar for dusting Procedure Preheat the oven to 350F. Butter your baking dish(es). Spoon the sliced stone fruit into the bottom o...