Culinary Adventures with Camilla

   This is a sponsored post written by me on behalf of The Quail & Olive . Complimentary product was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own. When I was looking at the different oils and vinegars at The Quail & Olive*, I picked their Elderberry Balsamic Vinegar for two reasons. First, it incorporated elderberries from a local friend and favorite: Katie Reneker of Carmel Berry Company . And when Katie saw the recipe, she commented, " Hooray for reducing food waste! The vinegar is made with the mash after we juice our berries. Such a win to have two uses before they are composted!" Love that. Second, I pictured it in a cranberry sauce on my Thanksgiving table. Well, with the coronavirus pandemic still not under control, I won't be having any guests at my table this year. 2020 has been a huge let-down in so many ways. So. Many. But I still wanted this sauce on my plate.  This is quick; it'...

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...

Inspired by my bounty of fresh organic cranberries, I decided to whip up a gluten-free breakfast cake on this final day of our on-campus fund drive. It was a quick and easy. And I had a box of whole grain gluten-free pastry flour that I've been meaning to try.   Ingredients 2-3/4 C whole grain gluten-free pastry flour 2 t baking powder 1/2 t baking soda 3/4 C organic whole milk 1/2 C organic eggnog 10 T butter, melted 3 large eggs  1 C gluten-free granola 1 C fresh cranberries 1/2 t freshly ground nutmeg Procedure Preheat oven to 375 degrees F. In a large mixing bowl, whisk together flour, baking powder, and baking soda. Whisk in milk, eggnog, melted butter, and three eggs. Fold in granola, cranberries, and ground nutmeg. Spoon batter into a 9" square baking dish. Bake for 35 to 40 minutes - until  the cake is firm all the way to the center. Let cool for 10 minutes before slicing.

If you search "cranberry detox drink", you'll find a million and a half reasons to mix it up and just as many variations of the recipe. I'm doing this for 10-days along with some friends. While I've seen several variations of this detox drink, this is the ratio that I prefer.  Ingredients juice from 1/2 organic lemon (I use Meyer lemon because that's the tree we have in our backyard), approximately 1 to 2 T 1 T apple cider vinegar 1 to 2 T 100% cranberry juice (based on your preference) 6 to 8 ounces water Procedure Mix everything together in a glass. Drink immediately *This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

For this month's  Food'N'Flix ,  we watched, or rewatched as the case may be,  Pieces of April.  Deb, at  Kahakai Kitchen , is our hostess this month.  Click to see  Deb's invitation . This post contains an affiliate link for the DVD at the bottom. collage from Deb,    Kahakai Kitchen On the Screen... This is a completely new-to-me movie. And, though I typically like quirky, indie flicks, this one did not float my boat. Oh, well. You can't like 'em all. But I was still inspired to get into the kitchen. This exchange had me in stitches. April Burns: Well, the cranberries were easy. I just had to open the can. Eugene: [needing support from his wife] Evette? April Burns: [sensing Eugene's outrage] What? Oh, come on. Everyone likes it from the can. Eugene: No one likes it from the can. On the Plate... Sadly, Eugene, some people do like it from the can. Some people who share my last name, in fact. So, I decided to have...

While I prefer the fresh Cranberry-Clementine Relish , I know that some people prefer a cooked cranberry sauce. So, here's my solution for those folks...  6 C fresh cranberries 3/4 C organic granulated sugar 2 C red wine 1 cinnamon stick 1 star anise 4 green cardamom pods Place all of ingredients in a large, flat-bottom pan. bring to a boil, then reduce heat to a simmer. Cook until the cranberries have burst and cooked down to a jam-like consistency. Before placing in a sterilized jar, remove the spices. Since this hasn't been processed, keep it in the fridge for up to a week.

  I've been making this for years...and I've never really measured until this year. I am certain there are plenty of version of this fresh relish out there. It's so easy, fresh, and delicious. 2 C fresh cranberries 3 seedless, organic clementinues 1/4 C coconut sugar ground cardamom ground cinnamon ground nutmeg Place the cranberries, spices, and sugar in a blender. Slice two clementines into wedges and place them in the blender. Squeeze the juice from the third clementine into the blender along the the empty skins. Blend until desired texture. You can make a smooth paste, or leave it more rustic. Spoon into a jar, cover, and refrigerate until ready to use. I've never really had leftovers on this, but I would say, use it within a week.

This recipe came to me in response to  my call for wonderful sidedish recipes   via email - not as a blogpost of her own, just as an emailed recipe from Jenn. So, I am posting it here. Though this is not my recipe, nor have I tested it, I will definitely give this a try before the year is through...maybe even before the week is through! Thanks for submitting it, Jenn. 1-12oz bag cranberries 4 T fresh cilantro 1/3 C fresh lime juice 1/2 t salt 1/4 t pepper 2 jalapeno seeded (sometimes I use 1 Serrano instead) 2 T onion 1/2 C sugar Blanch cranberries until they pop open. Drain immediately. Add all ingredients to blender. Blend until smooth. Serve chilled with cream cheese and crackers (or let me know what other creative serving suggestions you come up with!) I take this to our thanksgiving potluck at work every year and Christmas potlucks too.

This recipe came to me in response to  my call for wonderful sidedish recipes   on twitter- not as a blogpost of her own, just as a tweet from @Jayasax . So, I am posting it here. Seventy-three characters. Impressive. Though this is not my recipe, nor have I tested it, it is similar to a fresh relish I've made before, pre-blogging days. And I will definitely give this a try before the year is through. Thanks for submitting it, Jaya. Cranberry relish! 2 c. cranberries, 1 c. orange, 1 c. sugar, grind it up!

Riley has really embraced adding unique flavors to our Thanksgiving feast. Case in point: his recipe for a prickly pear-cranberry sauce. We started with whole prickly pears and made prickly pear juice, substituting that for the water in our usual cranberry sauce recipe. To make the juice, peel the fruit, dice, and add to a pot with one inch of water. Bring to a boil, reduce to a simmer, and cook for 10 minutes. Let cool slightly, push the pulp through a strainer and reserve the liquid. 1 C organic granulated sugar 1 C prickly pear juice (or water) 4 C (1 12-oz package) fresh or frozen cranberries orange zest, optional Wash and pick over cranberries. In a saucepan bring to a boil prickly pear juice and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst. At this point you can add all number of optional ingredients. We typically mix in a few strips of orange zest. You can also add a cup of raisins or...