Culinary Adventures with Camilla

This is a sponsored post written by me on behalf of  Donkey & Goat Winery .*  All opinions are my own. Last year I worked with Jared and Tracey Brandt, of Donkey and Goat Winery * , to create a pairing for some of their new releases in the Spring. I tested a Shrimp and Clam Paella  and  Chicken Tagine with Preserved Lemons, Roasted Peppers, and Olives both to pair  with their Grenache Blanc Skins. But, in the end, the recipe I shared with the Brandts that they, in turn, shared with their wine club members was my  Petrale Sole, Fennel, and Potato Gratin . So, when Jared emailed me again about collaborating with them on this year's Fall releases, I was in. Immediately. Tomorrow the Brandts and the Donkey and Goat team host their Fall release party. And though I can't be up there, I am sharing a recipe I created for their 2017 The Bear. Torched Chashu  Japanese Braised Pork Belly / serves 10 to 12 After reading notes on the 20...

We are heading into the 2018 #PumpkinWeek. Yes, think dozens of bloggers and lots and lots of tasty pumpkin recipes. And, as a teaser, I decided to share a Pumpkin Crème Brûlée. This is not for the event and it's not for any sponsor. it's just a tasty treat based on my sheer love of the pumpkin! Pumpkin Crème Brûlée Ingredients 1/3 C organic granulated sugar  6 egg yolks 2 C organic heavy whipping cream 1/2 t ground ginger 1/2 t ground cinnamon 1/4 t freshly ground nutmeg 1 T zest from 1 organic orange 1 t vanilla paste 3/4 C pumpkin purée (here's one way to make purée ) 4 to 6 ramekins or small, oven-proof mugs 3 T organic granulated sugar Also needed: blender or food processor, culinary torch Procedure Cream the egg yolks and 1/3 C sugar until pale yellow and thickened. Preheat oven to 350 degrees F. Combine heavy whipping cream, orange zest and spices in a saucepan and heat on medium, until bubbles begin to form along the edge ...