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...

Here we are at day two of the #StoneFruit blogging party, hosted by Heather of Hezzi-D's Books and Cooks . Yesterday the stone fruit celebration covered cherries, peaches, plums, and even a mango. I guess I never thought about a mango as a 'stone fruit', but it does have a stone in it, right?!? Today, the group presents... Peach Cherry Sangria from Hezzi-D's Books and Cooks  Rustic Pluot Ricotta Tart from A Kitchen Hoor's Adventures  Sloe Gin Plum Cocktail from Culinary Adventures with Camilla Sloe Gin Plum Cocktail I had heard about sloe gin years ago during a live chat in one of my wine blogging circles. But I never found any until I was walking through London's Heathrow airport on my way back from Denmark after the new year. I immediately scooped up a bottle; I probably would have purchased two, but my husband already had some alcohol in his carry-on. Sloe gin is a red distilled alcohol made with gin and sloe (blackthorn) drupes, whic...

Today kicks off a week-long event all about stone fruit, headed up by Heather of Hezzi-D's Books and Cooks . The bloggers have recipes planned showcasing cherries, peaches, plums, and even mango. Let's get this party started... Cherry Lavender Dark Chocolate Chunk Cookies from The Spiffy Cookie  Grilled Peaches with Blueberry Syrup from Blogghetti  Individual Plum Crisps from Hezzi-D's Books and Cooks  Mango Pistachio Popsicles from A Kitchen Hoor's Adventures  Peach, Bacon, and Brie Panini from Sweet Beginnings  Peach Blueberry Mini Trifles from Palatable Pastime  Peach Daiquiri from Our Good Life  Plum Picking + Plum-Rosemary Jam from Culinary Adventures with Camilla  Vegan Peaches and Cream Layer Cake from The Baking Fairy Plum Picking Talk about serendipity. When I started brainstorming about what I wanted to make, I was tickled to see a private local farm post that her plums were available for picking. So, the Ent...

Since our friends are away for the summer, she told me to help myself to the plums on her tree. You don't have to tell me twice. So, with two carrots in hand - one for each of their dogs (to minimize barking) - the boys and I liberated pounds of plums from the Mobley tree and came home to do some summer cooking. We are going plum(b) crazy this afternoon. First up: jam. 2 pounds fruit, rinsed, peel, and sliced 1 C organic granulated sugar 3/4 C liquid (I used a mixture of water and cherry juice - from the other summer cooking going on) 1/2 lemon, halved and juiced   1 vanilla bean, sliced and seeded 1. Sterilize the jars for canning by boiling them and their lids. 2. To make the jam, place the fruit, sugar, liquid, and lemon juice into a large pot and bring to a boil over medium-high heat. Add the vanilla bean seeds and pod. Continue to cook, stirring the jam constantly, for about 15 minutes. 3. Reduce the heat to medium. Hold the jam at a ...