Culinary Adventures with Camilla

This post is sponsored in conjunction with #BrunchWeek. I received product samples  from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. Here we are at the final day of an amazing week of recipes to inspire your brunch menus from appetizers to libations. Many, many thanks to Terri of  Love and Confections  and Christie of  A Kitchen Hoor's Adventures  for coordinating, wrangling, managing, and inspiring all of us! You can go to  this post  to read more about the sponsors, the prizes, and to enter the giveaway! This  recipe includes ingredients from a couple of our event sponsors:  Dixie Crystals   and  Nielsen-Massey . So grateful for the inspiration! But, you can use whatever sugar and almond extract you have on-hand. Zabaglione alle Mandorle Some people might object to this as a true Italian zabaglione since I didn't cook it over a double-boiler, so, pe...

This week's #SundaySupper event is perfect for the holidays - we're sharing libational creations, using an alcoholic beverage or flavoring as an ingredient. I decided to feature one of my favorite winter treats: baked pears. Espuma is similar to Italian zabaglione,  or French sabayon -  egg yolks and sugar whisked to a luscious froth over simmering water. You can make this in a matter of moments. And, served warm, spiked with tequila, this is almost magical! The secret to a foamy espuma: whisk continuously. Do not stop. Ingredients serves 2 2 pears (I like Bosc pears for their shape) 1/4 C water 2 T honey 4 egg yolks 1/4 C organic granulated sugar juice from 1 organic lemon 1/4 C tequila (I used Buddha's Hand-Infused Tequila ) shortbread cookies, crumbled, for serving Procedure Preheat oven to 350 degrees F. Peel the pears and place them in a rimmed baking dish. Whisk the honey into the water and pour it over the pears. Cover with f...

Though I had originally planned to make cremeux for Nonna's birthday dessert, I heard - through the boys - that she wanted Tiramisù. Okay. I learned how to make this in Italy...from a woman who didn't speak English. That has to be authentic, doesn't it?!? The other thing I learned from her: use what you have...don't run out to the store if you already have something that will work. So, last night, I didn't have brandy. I used a mixture of Grand Marnier and Jenn's homemade apricot liqueur. That's definitely not traditional, but I think the flavors worked well! Layer 1: ladyfingers moistened with an espresso + Grand Marnier and apricot liqueur mixture (with a 2:1 ratio) Layer 2:  zabaglione  (4 egg yolks + 4 T organic granulated sugar cooked over a double boiler until frothy) + 4 egg whites beaten until peaks form + 1 T apricot liqueur Layer 3: 1 tub marscarpone cream + 1/3 C espresso Layer 4: unsweetened whipped cream + un...