Culinary Adventures with Camilla

  This is a sponsored post written by me on behalf of  Nielsen-Massey . 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. Nielsen-Massey I have been a fan of Nielsen-Massey products for years and was excited to be asked to create some recipes with their products. I usually have, at least, half a dozen of their extracts and other products in my cupboards at a time! Many I've received for past events in which I've participated, but their intense purity of flavor and extraordinary quality have made me a dedicated, paying customer as well. I have used their Pure Coffee Extract in my  Coffee-Kissed Pizzelle   and  Mocha Crinkle Cookies ;  their Pure Lemon Extract added amazing tang to my  Spring-Infused Lemon Drop ; their Pure Almond Extract was a key ingredient in my  Zabaglione alle Mandalore ; an...

As we inch towards the final quarter of the  Foodie Reads 2016 Challenge , I picked up a copy of  The Language of Baklava  by Diana Abu-Jaber.* I don't know if someone recommended it to me, if I saw it on someone else's reading list or blog, or if I just found it. I dove into the book and carried in my purse to devour pages in any spare moment that I had. But my interest flagged about two-thirds of the way through and I struggled to finish it. Still, I finally flipped that last page this morning and am glad that I did. She did manage to draw me back in at the end. On the Page... This is a memoir about growing up with a foot in each of her parent's cultures. Her mom is American; her dad is from a Bedouin tribe in Jordan. As a kid, the Abu-Jabers moved between the two countries; and, as an adult, Diana has done the same. There are recipes peppered throughout the book that tie in to the memory she just retold such as Poetic Baklava - for when you need to...

Today kicks off one of my favorite blogging weeks of the year: Brunch Week. Each year, Terri of Love and Confections coordinates this multi-blogger, multi-day celebration of all things brunch. This year Christie from  A Kitchen Hoor’s Adventures  is co-hosting. And I challenge myself to post everyday, getting creative with all of the sponsor goodies we receive for participating. It's so much fun. When I received lemon and orange extracts from #BrunchWeek sponsor Nielsen-Massey , I thought about different recipes that might utilize both. I considered savory dishes, because I really don't have a sweet tooth, then I stumbled across an intriguing recipe from the medieval town of Pérouges, near Lyon, France. Galette Perougienne is made with a yeasted dough, scented with citrus and sprinkled with sugar. That meant I was able to use additional sponsor goodies from Red Star Yeast and Dixie Crystals ; and while I prepared the dough, my eggs sat in the ceramic egg carton ...