Culinary Adventures with Camilla

This is a sponsored post written by me on behalf of the Book Club Cookbook . I received complimentary product for the purpose of review and recipe development, but all opinions are honest and they are my own.  This page may contain affiliate links.   Several weeks ago, my contact at  The Book Club Cookbook  emailed, offering me a few  new spice blends  to participate in their 2021 #BlendsBash.  You betcha!  So, I planned to share a series of three recipes. This is the first. Stay tuned for the others. Ingredients  makes a dozen muffins The Chai a Little Tenderness blends cardamom, cinnamon, ginger, clove, nutmeg, black pepper, rose petals, and mint. It's a more alluring version of a pumpkin pie spice with those last three ingredients. I decided to use it in some autumn muffins made with homemade applesauce. Or you can swap out the applesauce for pumpkin puree. This muffin is a great way to feature your favorite Fall fruit. ½  cup organi...

Here we are the October edition of the Cake Slice Bakers. For 2020, we have been baking from  The New Way to Cake: Simple Recipes with Exceptional Flavor  by Benjamina Ebuehi.* I can't believe this year is almost over. I have really enjoyed this book and can't wait to see which book is selected for 2021. In this group, we are given a selection of three cake recipes. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! Follow our  Facebook ,  Instagram , and  Pinterest   pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com f...

Though a cognate for what comes out of a bright yellow squeeze bottle, this relish has very little in common with that Easter egg-colored condiment.  Mostarda  is a chunky  agrodolce  (sour-sweet) sauce made with whatever fruit you have on hand and is a delicious topping for everything from cheese to roasted meats. Inspired by this passage in Crystal King's The Chef's Secret* , I added two different mostarde  to our Ab Ovo Usque Ad Mala Thanksgiving menu. "'The mostarda you probably know is made with all sorts of fruits, such as figs, raisins, and pears, but in Venezia the mostarda is made with quince, which you can't always find in Roma. Bartolomeo would always lament how much better the mostarda was in Venezia'" (pg. 153). I served the two different mostarde with three different game sausages. This quince-apple mostarda went nicely with the duck and the boar sausages while my cranberry-orange mostarda complemented the venison sausages r...

For dessert last Friday, I wanted to serve  Gâteau Aux Pommes De Grand-Mère , but couldn't find a definitive version. It seems that everyone's French grandmother had her own version. Seriously.  So, I read, researched, and combined elements of various recipes into two different versions.  Then we taste-tested and one bubbled to to the top as the favorite. That's the version I'll share here. But what they had in common: apples, brandy, eggs, flour, sugar, and vanilla. The leavening agent was different and one included French yogurt in the batter. Ingredients 8 T (1 stick) butter, melted 2 eggs 3/4 C organic granulated sugar 1 t vanilla bean paste 1/2 t pure lemon extract 3 T brandy 3/4 C flour 1/4 t baking powder 4 apples, peeled and thinly sliced (I used organic Pacific Rose apples) Procedure Preheat the oven to 350°F. Butter a baking dish; I used an 8" pie pan.  In a large mixing bowl, whisk together eggs, melted ...

This week we're celebrating the tart cranberry. Thanks to Caroline of Caroline's Cooking for hosting! See all the other cranberry creations being shared as we kick off Cranberry week today - follow #cranberryweek to see all the delicious recipes. Cranberry Apple Cider Sangria from Culinary Adventures with Camilla Cranberry Apple Pecan Bread from Cookaholic Wife Cranberry Apple Pie from House of Nash Eats Cranberry Butter from Family Around The Table Cranberry Coffee Cake from A Day in the Life on the Farm Cranberry Loaf from Making Miracles Cranberry Moscow Mules from Books n' Cooks Cranberry Mousse Chocolate Dessert Bowls by The Freshman Cook Cranberry Swirl Bread from Sew You Think You Can Cook Double Chocolate Cranberry Almond Bark from Frugal Pantry Frosted Cranberries from Bear & Bug Eats Pear Frangipane Tart with Cranberries from Caroline's Cooking Roasted Cranberry Chicken Salad from A Kitchen Hoor's Adventures Who do...

Cynthia of Feeding Big invited us to post some Julia Child-inspired recipes in honor of what would have been Julia's 105th birthday. Julia Child was an American chef, cookbook author, and television personality who is lauded for bringing French cuisine to the American public with her cookbook, Mastering the Art of French Cooking , and her television programs, including The French Chef, which premiered in 1963. While I do remember watching her on PBS as a child, many might have only become familiar with her while watching the 2009 movie Julie & Julia.  I was tickled to see so many different Child-inspired recipes today. Happy birthday, Julia! The French Feast Cauliflower Gratin  by A Day In The Life on The Farm Cherry Clafouti   by The Freshman Cook  Coq Au Vin  by Monica's Table  Crème Brûlée by Culinary Adventures with Camilla  Homemade Puff Pastry by Amy's Cooking Adventure  Julia Child's Roast Chicken   by Feeding Big...