Culinary Adventures with Camilla

I love cherry season. And when we aren't eating them by the handful, I'm usually trying to come up with savory ways to eat them. Remember...I don't have much of a sweet tooth. For this last day of Hot Summer Eats , I'm sharing a relatively simple, cherry-laden appetizer. Casabella , one of our event sponsors, sent me a cherry-pitter. So, I gave it a whirl. You can win one of your own, and two other Casabella kitchen gadgets,  at the giveaway . Ingredients Roasted Cherries 4 C fresh cherries 1 T organic raw turbinado sugar 1 t Caribeque's Island Thyme Herb Seasoning* 2 T aged balsamic vinegar 1 t lemon zest  4 crushed cloves of garlic 1 T olive oil To Serve burrata crackers olive oil salt Procedure Preheat oven to 450 degrees F.  Pit your cherries. We did a pit-off between our new pitter, our old pitter, and a stainless steel straw! Place cherries in a bowl and toss with the remaining ingredients. Spoon the c...

I was inspired to make these sweet potato fries after smelling and tasting Island Thyme Herb Seaoning by  Caribeque   and Chai Curry 'Chup by  Intensity Academy Gourmet Sauces . They are simple and I love that they are baked and not fried. Ingredients sweet potatoes, 1 person usually works well olive oil Island Thyme Herb Seasoning Blend* Chai Curry 'Chup* for serving Procedure Preheat the oven to 425 degrees F.  Cut them into fry-shaped pieces, trying to cut them into similarly sized pieces so the fries will bake evenly. Place the fries in a large mixing bowl and pour in enough olive oil to lightly coat the fries. Dust with seasoning. Then, turn the fries onto a parchment-lined baking sheet. Flatten them into a single layer without over-crowding. Bake for 15 minutes, then flip the fries. Bake for another 10 to 15 more minutes, or until the fries are crispy. Serve hot with some Chai Curry 'Chup by  Intensity Academy ...