Culinary Adventures with Camilla

With award season just around the corner, it’s the perfect time to throw an elegant dinner party. And the Sunday Super Tastemakers want to make it easy. So, this week, we're sharing our best show-stopping appetizers - or small bites - that would be perfect for feeding a crowd! Thanks to Wendy from   Wholistic Woman  for hosting! The Show-Stoppers Finger Foods BLT Crostini Sliders with Avocado Aioli by Casa de Crews Easy Caprese Puff Pastry Bites by The Weekend Gourmet French Onion Palmiers by Cooking With Carlee Ham and Mustard Spirals by Food Lust People Love Homemade Mozzarella Cheese Sticks by Grumpy’s Honeybunch Middle Eastern Deviled Eggs by A Kitchen Hoor’s Adventures Mushroom and Blue Cheese Gougeres by Turnips 2 Tangerines Simple Greek Pinwheels with Tzatziki Dipping Sauce by A Mind “Full” Mom Soppressata Puffs by Cosmopolitan Cornbread Hors d'oeuvres Baba Ganoush by The Crumby Cupcake Baked Fruit and Nut Camembert by Sunday S...

With some leftover poaching liquid from quince , I decided to make some homemade quince gummy bears! Yes, S-, this is not a passing fancy; I'm fully quince-obsessed. Ingredients 2/3 C poaching liquid 6 envelopes unflavored gelatin 4 T raw turbinado sugar Procedure In a small saucepan, pour your liquid and whisk in the sugar till mostly dissolved. Sprinkle the gelatin over the top and let sit for at least 5 minutes. Not all of the gelatin will absorb the juice; that's okay. After five minutes, heat the mixture over a low to medium heat until the gelatin is dissolved and the mixture is thickened and clear. You can pour directly into the mold from the saucepan, if you like. I don't trust my neatness without a spout, so I transferred the mixture to a measuring cup. Pour the mixture into the molds. You can pour all the way to the top, since it doesn't expand. Place the mold on a flat tray and put them in the freezer for 20 to 30 minutes. They should pop ...

Inspired by girlichef's Giant Evil Gummy Bears , but determined to not use Jell-o (I'm anti-food coloring and artificial flavor, not anti-gelatin), I made a couple of versions using organic juice. The first batch was okay, texture-wise, but lacked flavor. The second batch was declared a winner. All I changed was a little bit of sugar. Ingredients 1/3 C juice (I used Suja Essentials' Sweet Beets juice for this batch) 3 envelopes unflavored gelatin 2 T raw turbinado sugar Procedure In a small saucepan, pour your juice and whisk in the sugar till mostly dissolved. Sprinkle the gelatin over the top and let sit for at least 5 minutes. Not all of the gelatin will absorb the juice; that's okay. After five minutes, heat the mixture over a low to medium heat until the gelatin is dissolved and the mixture is thickened and clear. You can pour directly into the mold from the saucepan, if you like. I don't trust my neatness without a spout, so I transferre...