If there’s anything to be said for a dessert, it is the canvas for creativity. For too long we have enforced the rule that adding anything but sugar to a dessert will take away from its sacredness. Let’s smash that rule (One of my favorite pastimes!) and learn why.

I must tell you that around the world, desserts are imagined differently than what we see through our Betty Crocker American cultural lens. Sorry Betty. In India for example a popular dessert is called a Kulfi which includes saffron and turmeric in the ingredient list. Melomakarona cookies from Cyprus feature olive oil and cognac. Tavuk göğsü is a Turkish chicken pudding. They basically pound the chicken breast and mince them as fine as possible before combining rice flour, milk and sugar altogether. The end result resembles milk pudding and it is usually topped with a sprinkle of cinnamon powder.

As I’ve mentioned before, acids like vinegar and honey (yes, honey is an acid) have a place on your dish no matter the course. And they bring out the flavor of foods in a beautiful way. Our mouths don’t have on/off buttons for flavors. EVERYTHING you put in your mouth will be read by the receptors as salty, sweet, bitter, or sour. And a combination of these. In fact, the tip of the tongue is for BOTH sweet and sour. That anatomy tells us we were clearly designed to enjoy these sensations together!

One of my favorite ways to incorporate all these acidic flavors is with fruit. By simmering blueberries with Olive This! Serrano Honey Specialty Vinegar and ladling it into the light, crispy vessel of a puff pastry cup we have elegance instantly. And to offset the sweetness I combined it with a cool and creamy lemon custard.
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I believe when it comes to desserts, you should give your mouth something to look forward to, something to celebrate, and something which keeps it interesting. Try this today!

Made with Olive This! Serrano Honey Specialty Vinegar
Unceremoniously delicious and so easy.
​The spicy bite of the hot serrano honey makes an interesting compliment to the sweetness of the blueberry mixture. An elegant and elevated fruit dessert for your next soirée!

INGREDIENTS:

• Blueberry mixture:
  • 1 pint blueberries, washed, stems removed
  • 3 T Olive This! Serrano Honey Special Vinegar
  • 2 T brandy
  • 1 teaspoon vanilla extract
  • ¼ C granulated sugar
• Puff Pastry:
  • Two thirds of 1 whole sheet of puff pastry (Pepperidge Farm brand)
• Lemon Custard:
  • 7 ounces Greek yogurt
  • 3 T lemon curd
  • 2 T granulated sugar
•  
• Serve with a drizzle of your favorite chocolate sauce or fudge sauce. Can also sprinkle with confectioner’s sugar.
• Mint and a dallop of fresh whipped cream to garnish.

 
 
METHOD:
Combine blueberries, honey, brandy, sugar, and vanilla in a small saucepan. Bring to boil, then reduce heat so it’s still bubbling but not too violently. Let cook, stirring often, for about 8-9 minutes. Remove from heat, place in a heat-safe glass dish and set aside. Let cool before serving. It will thicken slightly.
 
In another bowl, combine the yogurt, lemon curd, and sugar. Mix well with a whisk, and cover and refrigerate for at least an hour for all the sugar granules to completely dissolve.
 
Using a rolling pin, roll out the thawed pastry square to about 11” by 11”. Then cut into 6 squares. Roll out each square to about twice the size or about 5” by 5”. Make sure the pastry is nice and thin. Place each of the squares inside the opening of a regular sized muffin tin that has been slightly buttered inside. Tuck the dough in carefully and flute the edges a bit so it looks like a flower. Place in freezer for about 4 minutes to completely chill the dough right before you pop it in the hot oven. It will help them puff better! Bake in a pre-heated 400° F oven for about 15 minutes or until very brown. Remove them from oven and immediate create a more pronounced indent in the center by using the butt of the handle of an ice cream scoop. (It was just the right size!) Don’t push too hard, just create a well for placing the lemon custard and the blueberry mixture as the puff may have obliterated any indentation! Let cool for about 3 minutes. Then remove and place on a wire rack. Set aside until ready to assemble.
 
To plate, put about 3 T custard down first smearing it out. Place the puff pastry cup on the smear to secure it. Put another 2-3 T of custard in the cup. Then ladle the blueberry mixture on top and cascading down. Divide evenly among the 6 cups. Garnish as you wish.

©Photo and Recipes by Copyright, Camine Pappas, 2013 - 2022

Life. Revelation. Expectation. Disappointment. Fulfillment. Tears. Inspiration. Reality. Peace. Torture. Clarity. Love. These are some of the words I think of. I find they go hand in hand with each moment that fills the days we are given. They are alive, rhythmically shifting beneath a cover of organization, planning, and perceived control. The kind of control we all believe we have. And yet every bit of life is fragile beyond comprehension.

That's why memories and the moment are so profound. What will we make of life and the time we have left?

I was once asked if I had a “sense” of how many years I would live. Whether it is naïve or not, I have always believed it would be at least 100 years. It is a reasonable assumption since the life span of dozens on my ancestors has been well over the age of 90 over the last 300 hundred years. So after turning 60 this year, I can expect 40 more years of “life.”

What can I do to make it what I want it?

Ask a physicist about control. It is the most false claim of all. Called the “Observer Effect.”  In physics, the observer effect is the theory that simply observing a situation or phenomenon necessarily changes that phenomenon.

Let me explain using a food metaphor:  I want to see how my cake is faring during a bake. I open the oven door and … boom! I have changed the environment. So to discover what the cake was at the time I was curious is impossible, since I opened the oven door and shifted everything. But then, that's part of the dance, yes?

I have always said that food and your interaction with it is THE metaphor for life. Like a successful soufflé, you only know elation the second you take it out of the oven. And you only get to enjoy the show for about 5 minutes. Then, all of that work begins to deflate into a cavern of lost excitement leaving only the exquisiteness of the memory. So you better enjoy the moment.

I find that the way I cook changes from day to day, month to month, and circumstance to circumstance. We have moved twice since I started this blog. So my comfort zone of oven, lighting, and surroundings has changed drastically. The size of my kitchen has changed. My health has changed. And my countertop space has shrunken. This last year I have done more recipe development but less posting. More refining of technique but less concentration on hashtags or followers.

But that doesn’t matter. I still have a passion for all of it. I still feel like I can answer all of life’s questions during cooking. And I have been able to have so many, many, many more new friends around my table to nourish. And that makes life perfect for me.

My husbands' eyes always light up when he smells the pork slowly simmering in the crock pot since he knows his favorite burritos are on their way. The addition of lime and orange provide the perfect backdrop for cheese, and enchilada sauce, along with a cold margarita!

No pictures for this one. WAAAHHH!!!  I hope you will still give them a try!

I made these as a buffet item for a girl's night in. They're easy to assemble, bake, and eat, and are great as leftovers the next day. You'll find so many uses for these sweet and savory gems!

The downside is I didn't capture great photos of the final presentation, but I did get great shots of this amazing meat sauce. It will be a new favorite lasagna recipe, I promise. With loads of fresh oregano, and a hint of other flavors, you won't miss the noodles or the cheese.

Cutting out each orange segment makes it really so much better. Looks elegant and easier to eat. It doesn't take long! This was the perfect way to set off the meaty and sweet flavors of Mahi. I served it with butter sauteed fennel and zucchini.

This has gt to be the swankiest chicken and fries, ever. Rich, tangy, cool, hot, and fresh. I served it with a simple tomato and English cucumber salad tossed with a splash of red wine vinegar, light oil, fresh cilantro , and salt and pepper.

Although you can serve this with any side dish from rice to lentils, I paired it with boiled Yukon gold potatoes and fennel mashed with some butter, cream, and lemon. Then served it as a beautiful round mound with rosemary tossed cherry tomatoes.

Oh, my gosh. So easy! So fragrant. So fresh! So full of flavor. Yeah, healthy as well. Try this and you will have a bright side dish, a great snack, or mix into rice for a true crowd-pleaser.

I have made so many people a fan of quinoa salad with this one. The refreshing orange and full-flavored dressing keeps it moist with textures that all complement. I think you will love it as well.

 This creates some very complex layering of flavors for something so simple. Use good shrimp, and do not over cook them.

One of my MOST requested recipes!

This side dish is impressive and so easy. Great with steak, baked chicken, or pork. The red onions go incredibly sweet when baked, almost like you worked them in a pan on low heat for an hour. They are the right flavor against the rooty nature of cauliflower resulting in a most interesting combination.
Use GOOD balsamic for the ultimate result.

Most of the time I put my apples in raw. But I decided to get them cooked and caramelized and the results were perfection. Candied ginger is a total game-changer!

There's a serving of fruit in this dessert. I'm not lying. It's in there...juicy, sweet, and healthy. Oh, sure. Give me a bad time because all you can see is that glistening frosting and those dancing pecans....It's THERE! Well, maybe underneath about a million calories of other stuff, like sugar. I'm just saying, what is your point?

Sometimes we do that, don't we? Find a way to rationalize our way into eating dessert? Well, this recipe gives you that nudge you need to take a giant bite without 100% of the guilt afterwards.

It's really simple actually. By including some orange zest, orange juice, and your favorite fruit, your cake is gonna be "lick-the-plate" amazing!!!

The truth is, I'm in LOVE with baking. Once I realized that measuring things did NOT frustrate my creative juices, I was in heaven. This cake uses a basic recipe I created that is so easy, and can showcase most any fruit. Today it is nectarines. And you won't believe how much you love it. I created it to serve as a birthday cake because as long as you put candles in it and sing while the celebrant makes a wish, and blows out the flame, it IS a birthday cake.

Loaded to the brim with yummy sweet things like orange zest, golden raisins, and a buttercream frosting that starts with fruit puree, every bite pops in your mouth with excitement and promise.

It was hard to get a shot that didn't include my slobber and tongue marks ALL OVER this gem.

All you need is a chain and a clasp and this dessert could qualify for bling around your neck! (Never mind that a bit of it might end up on your hips...we don't talk about that. No we don't.)

It's actually gorgeous before you even frost it. But I couldn't help myself!

I'm kinda in love with how it looks. And tastes! Mix and then make your journey to fruit Nirvana!

Discovering Greek yogurt was a revelation. I absolutely love the texture and the flavor. The 80 calorie versions with the fruit on the bottom flat-out gets me through the day, while the plain version is a staple for desserts and sauces of all kinds, with everything from fresh blueberries to creamy peanut butter to chocolate being featured in this post. 

Let's be honest. The Greek gods had one of their best days ever when they created yogurt. I mean, I love cream, butter, eggs and milk like most people. But when you're in a hurry and you want a certain consistency, there's no better cheater's ingredient to a lend creaminess to a dessert than yogurt. And without a doubt, the fact that it is also low calorie and good for you just confuses the heck out of my guests. Like, how did that little twist of fate happen without anyone having to give up a first born? 

I'm not gonna ask. I'm just gonna be grateful...and eat it.

​Check out these 5 quick recipes here!!!

I went to a pastry class this weekend. (That's the subject of ANOTHER blog post!) And I realized that I want to learn how to make my own fabulous puff pastry dough. I'm certain it will rock my world. But right now my present world needs speed. Yours may be require a similar set of standards. And lucky for you, I have something that is FAST and GORGEOUS at the same time.

Just a quick toss in sugar, cinnamon, lemon juice and vanilla and then artfully arranged on squares of puff pastry rolled out from a sheet of Pepperidge Farms ready made puff pastry sets amazingness in motion.

This picnic and the recipes developed are dedicated to the residents of Riverwalk, Rock Hill, and Evans Cohgill Homes, builder of fine homes at Riverwalk Carolinas in Rock Hill, SC.
Check out the slide show at bottom for how-to photos!
Want the recipes? Click on the name of the MENU item in the story, or these photos, to download a pdf.

“Time for a picnic.” I muse, choosing to travel today to Riverwalk, in Rock Hill, SC to see friends, and then enjoy an al fresco meal among the oaks. As I prepared my simple weekend lunch in honor of this last holiday of summer, I decided to create not only something fun and original, but one themed for the many activities that every resident in Riverwalk is lucky enough to enjoy. With ice and napkins on board, I head out for one of the most progressive master-planned communities in the Carolinas.

After arriving and saying hello to my friends at Evans Coghill Homes and touring their amazing homes (I want one of the Villas!), I unhinge my bike, throw my lunch across my shoulders and ride slowly towards the river. Passing tree lined streets dotted with colorful cottages, and charming front porches, I then wave at my fellow pedalers -- those more ardent in their cycling passion than myself who are racing away at the adjacent and world-class Giordana Velodrome -- and settle in for lunch beside the river. The spot I choose is in the middle of the budding Town Center parcel. Among other exciting additions it will feature its own micro-brewery, a YMCA, shopping, dining and enhanced open spaces.

Spreading out a blanket and noshing on some carrot sticks and asparagus, my first course is a nod to cyclers everywhere. Check out my BMX-CELLENT SPIRAL PASTA SALAD WITH CHICKEN AND ORANGE GINGER DRESSING which pays homage to the Novant BMX Supercross Track soon to open here in Riverwalk. Using ready-made and fresh ingredients, this colorful salad is packed with protein and vegetables, and surprises with a kick of chili flakes and the heady satisfaction of ginger and orange. Replacing the usual sandwich fare as the centerpiece, this salad comes together in a flash, and qualifies easily for one of my #fabin40 recipes. It goes great with chips, apples, even holding its own next to your favorite baked beans, or a generous slice of watermelon. “This salad will taste even better tomorrow!” I think, as I wipe the last vestiges off my chin, and place the leftovers in my back pack.

I’m now ready for something sweet, and inspiration is only a few yards away. Watching the currents in the bend in the river swirl around the base of aging trees, I see the brightly colored kayaks come into view, paddling peacefully along the banks of the Catawba just inches from my traveling lunch. Warm and soothing, the muddy waters urge me on to dessert. My first bite of my CATAWBA INSPIRED DARK CHOCOLATE, CREAM CHEESE AND CARAMEL SWIRL PARFAIT wows with the dizzying satisfaction that only chocolate provides. Crowned with a caramel filled Ghirardelli wafer planted in the middle of swirling dark chocolate ganache, I dig deep to get a spoonful of caramel, and sweetened cream cheese in one, decadent bite. These are easy to make in advance and keep in the fridge, covered until you put them into your cooler. Yeah, I know. I’ll have to paddle a few hundred miles to mitigate the calories, but it’s chocolate, caramel, and cream cheese for heaven’s sake! Plus, I need energy for the hike I have planned later, right?

Speaking of hiking, the Carolina Thread Trail is another huge amenity here in Rock Hill. Eventually it will connect 15 communities and over 2.3 million citizens, and features miles of meandering pathways. Not to mention a way to get your pulse respectably up to speed. I even created a beautiful, take-along snack for the trek. My CAROLINA THREAD CASHEW CURRANT TRAIL MIX is pumped up in flavor with the addition of crunchy organic raw sugar, and earthy cinnamon. White chocolate makes it rich, golden raisins make it pretty, and peanuts make it familiar. I declare! Pack some in your pocket next time you sport those hiking shoes and you won’t regret it.

“Hey! You want someone company?” A low voice chants from behind, interrupting my slow attempt to gather my belongings and head for home. As I turn to identify the callers, I see four bikers, 10-speeds in tow, headed my way for a rest after 30 miles or so at the track.

“Sure! Come on down!” I shout. And turning to my leftovers, I know just what to offer them on this lazy, comforting, delicious, No-Labor Day.

#caminecooks #riverwalkpicnic #catawbainspired #fabin40 #caminewrites #c-and-company #evanscoghillhomes

It's that time again, when cherries are everywhere. Like beautiful organic earrings, hanging ample and confident from a long, graceful stem, these orbs are as versatile as any food on the planet. As I purchased the large container from our local market, I mused about what to do with them: Maybe a pickled pearl onion and cherry chutney, or reduced with port wine and shitake mushrooms to cascade over a pork loin. Maybe heated with lemon and sugar to create a deep claret colored jam, or, chopped into juicy, ruby slivers and added to...ah yes...A SOUR CREAM POUND CAKE filled to the gills with CHERRIES, frosted liberally with pink, cream cheese frosting.

I guess I gravitated to the evil choice first. Lucky you.

It happens every year, that first moment when the spirit of Christmas overwhelms you and you feel warm tears on your cheeks, your heart beating in peace, and you just understand what love has meant in your life. That moment happened, not surprisingly while making my first batch of Christmas cookies about 2 weeks ago, and listening to Manheim Steamroller sing "I'll be Home for Christmas." The smell of chocolate, the twinkling of lights and certainly the smiles on those for whom I cooked all combined to satisfy that deep longing for tradition.

Speaking of tradition, we just returned from a short trip to see my best friend in Indiana, reconnecting with friends and gorging on a plethora of tastes and textures. Her daughter, Kaitylyn, is now also a budding cook, her 12 years belying her maturity and intuition for things. A lot of her passion for food has come from her grandma, Mary Ann who spent nearly all her time during our visit, hunched over the stove lovingly wrapping savory golumpkis, rolling dozens of veal meatballs, and even cooking one of my husband's childhood favorites, the beloved Chrusciki (a fried pastry dough that is served covered, and I do mean covered, with powdered sugar). I share the recipe and the moments with you here today because we all come from something, and the way to find that connection is surely through the recipes and foods we love.

Recipe courtesy MaryAnn Sakich – Made 12.14.13

½ pint sour cream

9 egg yolks

4 T sugar

Pinch of salt

½ t vanilla

3 C flour

Powdered sugar for sprinkling

Beat yolks, add sugar, salt and vanilla. Add sour cream and mix. Add flour all at once. Knead dough, and then let rest for at least 10 minutes before rolling out. Roll out to 1/8 inch thick or less, making VERY thin so that when they cook there is a bit of a snap when you bite them. Slice into 1 and a half inch by 5 inch strips. Invert one end and pull through the hole. Lay on wax paper. Preheat a pan with at least 2 inches of hot oil. Add the dough, cooking only a few at a time so that each can roll and cook quickly in the hot oil. Turn over after a minute or so and cook on the other side. Take out and place on paper towels. Sprinkle generously with powdered sugar. Store out, in a bowl.

Or in other words, the controlled chaos of homemade pizza pies.

Yeah, you're saying, "whine, whine, whine. What could be so hard about making pizza." Well, nothing is hard, really, but there are a few details here and there that are rites of passage. And last night, because of two wonderful friends and a husband who agreed to do the dishes, we have a couple of stories to tell and photos to share.

We started this a few months ago; gathering innocently enough to make a slew of Turkish recipes courtesy Margaret Rossetti and her recent trip to the cradle of civilization, and now we're hooked on mastering some of the simple but important culinary techniques we haven't, well, mastered. A pizza seemed like a tame conquest. But wait until you scatter a bit of corn meal on a 500 degree pizza stone, without protective eye wear, and you will get a feeling for the ups and downs of dough, determination, and deliciousness.

It started with the basics: bring dough (some from Fresh Market, some from Trader Joe's...gotta say Fresh Market's dough is hand's down easier to work with and roll out), and the fresh fixings of our choice. When you're cooking at Margaret's there is no, "good enough." So our pizza sauce, olive oil, and accoutrements including the pizza peels, were all top notch. I encourage you not to skimp on any of these details.

As I arrived with my bread board and my grandmother's rolling pin in hand, we wasted no time before beginning on appetizers. Delving into a lovely group of zucchini, we began by slicing them lengthwise, then grilling, then cooling them, and rolling them up with a filling of feta, olive oil, lemon and fresh herbs. We topped them with lemon zest and ate them for energy. (You'll see the photos and I will get a copy of the recipe to acknowledge and share). It was a good way to warm up to the main course.

Now preparing the toppings is just plain fun. From funky mushrooms to whole milk mozzarella, to spinach and herbs from the garden and gigantic summer tomatoes, all that was missing was a bit of Italian music and local red wine. (We quickly found a CD with a bit of Andrea Bocelli so all was not lost!) Even rolling out the dough was pretty easy. We topped it with a layer of olive oil and a layer of the finest pizza sauce and then stacked away with all the pretty stuff. You can omit the sauce and add ANY TOPPING YOU WOULD LIKE. We especially moaned with pleasure over the addition of macerated fresh garlic. Now that is the BOMB.

However, the fun waned a bit when it was time to cook them. Why? Well, when it was time to schlep our pies into the oven, we underestimated how tricky it is to slide it off the peel or the board and into the oven. (We later learned that you use corn meal like water when it comes to greasing the pathway. We got the hang of it by the 4th pie!) Oh well. That's when you get out the pizza cutter and simple pre-slice and serve. No one need know you inverted a good half of the first pie onto the stone nearly blinding us with smoke and enlisting a "what's burning?" from the peanut gallery in the next room. "Everything is fine, drink your wine." we shouted, and sure enough, after 9 to 12 minutes we were in cheesy, herby, tomatoey, meaty and crusty heaven.

WINE: Just so you know, we served it with a Layer Cake Primitivo Zinfandel. Transcendent...