Culinary Adventures with Camilla

Every year we head to the Greek Festival with one of my best friends, Jenn, and her boys. This year was no different. It's always on Labor Day weekend, but we didn't get to go until Monday...and they had run out of a lot of the food items.  All through lunch, Gabey was excited about going to the pasty booth and getting kourabiedes. They've always been his favorite. This was him at the festival four years ago! I love that powdered sugar nose! When we finally made it to the pastry booth, they had sold out. We went to the second pastry booth, hoping they still had some. No luck. Gabey was more than a little distraught. So, I did what all good aunties do - I offered to bake some for him! He still thought it was the worst day ever. I have made a version of these before - using my friend's recipe - but I needed to make them gluten-free this time around and decided to experiment with some other flavors. I made three versions this time! Ingredi...

For our honey-infused, pollen-dusted picnic, I roasted a pork tenderloin, using both honey and pollen.  I used 4 T minced garlic, 2 T honey, and 2 T Sambuca. I rubbed the mixture over the entire tenderloin, sprinkled it with fennel pollen, placed it in a baking dish, and covered it with foil. I roasted it in the oven at 350 degrees, covered, for 50 minutes, then finished off the hour uncovered. This is great warm or cold!

1 C flour 1/2 C ground almonds 2 t baking powder 2/3 C organic sour cream 3 eggs, at room temperature 1/2 C organic dark brown sugar, lightly packed 1/2 C olive oil + enough to grease the bundt pan 2 T Sambuca, or other licorice liqueur pinch of fennel pollen 1 C raw pecan halves In a large bowl, whisk together the flour, ground almonds, fennel pollen, and baking powder. Set aside. In another bowl, whisk together the sour cream, eggs, sugar, olive oil and Sambuca until combined. Scrape the liquid ingredients into the dry ingredients and whisk again until lump-free. Pour the batter into the buttered bundt pan. Bake in 350 degree oven for 40-50 minutes or until browned. Allow cake to cool for at least 10 minutes, before unmolding.

I was in the mood for something rich and decadent. So I whipped up these lovelies. They are so easy...and so delicious! 10 oz high-quality semisweet or bittersweet chocolate, chopped into small pieces 1/2 C heavy whipping cream pinch of fennel pollen 1 T sambuca unsweetened cocoa powder In a small, heavy saucepan bring the whipping cream to a simmer. Place the chocolate in a separate bowl with fennel pollen. Pour the cream over the chocolate. Let stand for 3 minutes. Whisk till smooth. Allow to cool, then place in the refrigerator for at least two hours. Roll half-teaspoon sized balls in your hands as quickly as you can. Roll in unsweetened cocoa. Added to Kate Martinelli's Valentine Linky Party (2/08/13).