Culinary Adventures with Camilla

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page  Foodie Extravaganza . We would love to have you! If you're a spectator looking for delicious tid-bits check out our  Foodie Extravaganza Pinterest Board ! Wendy of  A Day in the Life on the Farm  has asked the bloggers to celebrate New Beer's Eve. She shared: "Did you know that April 6th is New Beer's Eve? Evidently that is a thing. Let's celebrate by sharing recipes featuring the brew of your choice." Here's the Foodie Extravanganza's beer-filled line-up... Wendy from A Day in the Life on the Farm grilled up Bratwurst Burgers. Sneha of Sneha’s Recipe served up Corn & Peas Pulao With Beer Chicken Tandoori. Karen of Karen’s Kit...

Happy birthday to me. Happy birthday to me. Happy birthday to meeeeee. Happy birthday to me. Yes, it's true...I made my own birthday cake. As my husband noted: "You do that so we won't buy one at the store!" True. I was inspired by a Lemon-Pilsner Cheesecake in T he Craft Beer Cookbook: From IPAs and Bocks to Pilsners and Porters: 100 Artisanal Recipes for Cooking with Beer   by Jacquelyn Dodd. Of course, I had to tweak it since I can't follow a recipe to save my life! Ingredients Crust 3 C crushed graham crackers 1/2 C (one stick) butter, melted 2 T organic coconut sugar zest from one organic lemon Filling 2* - 8 oz. packages cream cheese, room temperature 3/4 C organic coconut sugar 3 large eggs 2 C organic sour cream 1 t saison (I used Hennepin by Brewery Ommegang) 1 t pure vanilla extract Sour Cream Topping 2 C organic sour cream 1 T vanilla 1 T saison 1 T organic granulated sugar Curd 4 organic Meyer lemons 3/4 C organi...

While I'm working on a story, the subject invades every aspect of my life - from the jewelry I'm wearing to the books I'm reading. So, beer has been on my mind. I got my hands on The Craft Beer Cookbook by Jacquelyn Dodd and started making a grocery list. I started with her Porter-Braised Pulled Pork Sandwiches with IPA Jalapeno Slaw. Her recipe called for 6 cloves of garlic; my attitude - if 6 is good, 10 is better! And she used pork shoulder; I had pork loin roast. Ingredients 2-3 pound pork loin roast 10 cloves of garlic, peeled 2 T sea salt 2 T organic coconut sugar 1 t freshly ground black pepper 1 t smoked paprika 2 t ground coffee 1/2 t chili powder 2 T olive oil 1 bottle porter beer 1 C organic chicken broth Procedure Preheat the oven to 300 degrees F. Using a sharp knife, pierce the roast, making ten 2" holes evenly spaced throughout the meat. Push a peeled clove of garlic into each hole until the garlic is no longer visible. ...