Camilla – Page 5 – Family Feast

Like a warm holiday card slipped into a picnic basket, these 12 recipes help you take festive flavors outdoors. You’ll find easy, portable dishes from savory sausage rolls to roast turkey and brie sandwiches, hearty salads, warm pulled pork sliders, and simple sweets that travel well. Follow straightforward steps for make-ahead prep, packing tips, and quick reheat ideas so you can serve food that’s fresh, festive, and ready to share. Warm Cranberry-Glazed Sausage Rolls A sweet-tart twist on a savory classic — perfect for holiday picnics and crowd-pleasing finger food. Ingredients: 1 sheet puff pastry (thawed if frozen) 1 lb (450 g) sausages or sausage meat (mild or spicy, as you prefer) 1/2 cup whole-berry cranberry sauce (store-bought or homemade) 2 tbsp brown sugar 1 tbsp Dijon mustard 1 small shallot, finely minced (or 1/4 small onion) 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme) 1 egg, beaten (for egg wash) 1 tbsp olive oil (for cooking sausage/shallot) Salt and black pepper, to taste Optional: sesame seeds or finely chopped parsley for garnish How to Make: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment. Heat olive oil in a skillet over medium; add minced shallot and cook until soft, about 2 minutes. Add sausage meat to the skillet, breaking it up with a spoon; cook until just browned and cooked through, about 6–8 minutes. Season lightly with salt, pepper, and thyme. Remove from heat and let cool slightly. In a small bowl, mix the cranberry sauce, brown sugar, and Dijon mustard until smooth and well combined. Unfold the puff pastry on a lightly floured surface and gently roll to even thickness. Cut into 8 equal rectangles (or adjust size for bite-sized pieces). Spoon a thin line of cranberry mixture down the center of each pastry rectangle, then top with a portion of the cooked sausage meat, pressing lightly to form a log. Fold the pastry over the filling and seal edges by pinching or using a fork; place seam-side down on the prepared baking sheet. Brush each roll with the beaten egg and sprinkle with sesame seeds or parsley if using. Bake for 15–18 minutes, or until pastry is puffed and golden brown. Let the sausage rolls rest for 3–4 minutes before serving so the filling sets slightly. Serve warm and watch them disappear — sweet, savory, and utterly irresistible! Roast Turkey and Brie Picnic Sandwiches Savory roast turkey and melty brie come together in a picnic-ready sandwich that’s elegant yet easy to pack. Ingredients: 8 slices crusty bread or sandwich rolls 8–10 oz roasted turkey breast, thinly sliced 6–8 oz Brie cheese, rind trimmed if desired and sliced 1 cup mixed fresh greens (arugula, baby spinach, or mixed lettuce) 1 small apple or pear, thinly sliced (optional, for crunch) 1/3 cup cranberry sauce or chutney 2 tbsp Dijon mustard or grainy mustard 2 tbsp softened butter or olive oil (for toasting, optional) Salt and pepper, to taste How to Make: If you like warm melty Brie, preheat a skillet or panini press over medium heat. Spread Dijon mustard on one side of each bread slice and cranberry sauce on the other slices. Layer turkey slices evenly over the mustarded bread. Arrange Brie slices over the turkey, then add apple/pear slices if using. Top with a handful of mixed greens and sprinkle lightly with salt and pepper. Close sandwiches with the remaining bread slices, cranberry side down. If toasting, brush the outsides of the bread with butter or oil and grill in the skillet or press until golden and the Brie starts to melt, about 2–3 minutes per side or until warmed through. If packing for a picnic without toasting, wrap sandwiches tightly in parchment or foil and keep chilled until serving. Slice sandwiches in half and enjoy right away or bring them along for a delicious outdoor meal. A perfect mix of creamy, sweet, and savory — these sandwiches are picnic bliss in every bite. Maple-Roasted Root Vegetable Salad Maple-Roasted Root Vegetable Salad — warm, sweet, and earthy with a bright vinaigrette. Ingredients: 1 lb mixed root vegetables (carrots, parsnips, beets, and/or sweet potatoes), peeled and cut into 1-inch pieces 2 tablespoons olive oil 2 tablespoons pure maple syrup 1 teaspoon apple cider vinegar 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3 cups mixed greens or baby spinach 1/4 cup toasted pecans or walnuts, roughly chopped 2 tablespoons dried cranberries or pomegranate seeds 2 tablespoons crumbled goat cheese or feta (optional) 1 tablespoon Dijon mustard 1 tablespoon lemon juice 2 tablespoons extra-virgin olive oil (for dressing) Salt and pepper to taste How to Make: Preheat the oven to 425°F (220°C). Toss the chopped root vegetables with 2 tablespoons olive oil, maple syrup, apple cider vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a baking sheet. Roast the vegetables for 25–30 minutes, stirring once halfway through, until tender and caramelized at the edges. While veggies roast, whisk together the Dijon mustard, lemon juice, 2 tablespoons extra-virgin olive oil, and a pinch of salt and pepper to make the dressing. Remove the vegetables from the oven and let them cool for 5 minutes. In a large bowl, combine the mixed greens, roasted root vegetables, toasted nuts, and dried cranberries or pomegranate seeds. Drizzle the dressing over the salad and toss gently to coat. Scatter crumbled goat cheese or feta on top, if using. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve warm or at room temperature — a cozy, colorful salad that’s perfect for holiday spreads. Herbed Potato and Goat Cheese Tartlets A savory bite of flaky pastry topped with creamy goat cheese, tender herbed potatoes, and a golden finish — perfect for holiday picnics and gatherings. Ingredients: 1 sheet frozen puff pastry, thawed 2 medium Yukon Gold potatoes (about 12–14 oz), thinly sliced 4 oz fresh goat cheese, crumbled 2 tbsp fresh parsley, chopped 1 tbsp fresh chives, chopped 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme) 1 small shallot, finely minced 2 tbsp olive oil, plus extra for brushing Salt and freshly ground black pepper, to taste 1 egg, beaten (for egg wash) Optional: flaky sea salt and a drizzle of honey or balsamic reduction for serving How to Make: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll the thawed puff pastry slightly on a lightly floured surface and cut into 8 equal squares or rounds. Transfer pastry pieces to the prepared sheet and use a knife to score a 1/2-inch border around each, without cutting through. Brush the borders lightly with beaten egg to help them brown. Toss the thin potato slices with 2 tbsp olive oil, minced shallot, thyme, salt, and pepper. Arrange overlapping potato slices inside each scored pastry, leaving the border clear. Crumble goat cheese evenly over the potatoes and sprinkle with chopped parsley and chives. Brush the exposed pastry borders with a little more egg wash. Bake 18–22 minutes, until the pastry is puffed and golden and potatoes are tender. Remove from oven and let cool a few minutes; finish with flaky sea salt and an optional drizzle of honey or balsamic reduction. Serve warm or at room temperature — these tartlets disappear fast, so make extras! Smoky Chickpea and Kale Grain Bowl Smoky Chickpea and Kale Grain Bowl — a warm, hearty bowl with smoky chickpeas, tender kale, and satisfying grains. Ingredients: 1 cup cooked quinoa (or your favorite grain) 1 can (15 oz) chickpeas, drained and rinsed 1 bunch kale, stems removed and leaves chopped (about 4 cups) 1 small red onion, thinly sliced 1 red bell pepper, diced 2 cloves garlic, minced 2 tbsp olive oil (divided) 1 tsp smoked paprika 1/2 tsp ground cumin 1/4 tsp chili flakes (optional) Salt and black pepper, to taste 1 tbsp lemon juice (plus extra for serving) 2 tbsp tahini or plain yogurt (optional, for dressing) 2 tbsp chopped fresh parsley or cilantro 1/4 cup toasted pumpkin seeds or chopped toasted nuts (optional, for crunch) How to Make: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced red onion and cook until soft, about 4 minutes. Stir in the minced garlic, smoked paprika, cumin, and chili flakes; cook 30 seconds until fragrant. Add the chickpeas, season with salt and pepper, and sauté until they start to brown and crisp, about 6–8 minutes. Toss in the diced red bell pepper and cook 2–3 minutes until slightly softened. Push the chickpea mixture to one side, add the remaining 1 tablespoon olive oil, then add the chopped kale; cook, stirring, until wilted and bright green, about 3–4 minutes. Meanwhile, warm the cooked quinoa in a microwave or on the stove until hot. Remove skillet from heat, stir in lemon juice and chopped herbs, and adjust salt and pepper. If using tahini or yogurt, whisk it with a splash of water and a squeeze of lemon to make a quick drizzle; season to taste. Assemble bowls: start with quinoa, top with the smoky chickpea and kale mix, drizzle the tahini/yogurt sauce if using, and sprinkle with pumpkin seeds or nuts. Finish with an extra squeeze of lemon and a grind of black pepper. Enjoy your smoky, crunchy, and satisfying grain bowl — perfect warm or at room temperature! Festive Pomegranate and Fennel Slaw Bright, crisp, and jewel-toned — a slaw that’s as festive as it’s invigorating. Ingredients: 4 cups thinly sliced fennel (about 2 medium bulbs), fronds reserved 2 cups shredded green cabbage (or a mix of green and purple) 1 cup pomegranate arils (about 1 large pomegranate) 1 medium crisp apple (like Honeycrisp or Fuji), julienned 2 green onions, thinly sliced 1/3 cup toasted walnuts or pecans, roughly chopped 2 tbsp chopped fresh parsley or dill (optional) 3 tbsp extra-virgin olive oil 2 tbsp apple cider vinegar or white wine vinegar 1 tbsp fresh lemon juice 1 tsp Dijon mustard 1 tsp honey or maple syrup (adjust to taste) Salt and freshly ground black pepper, to taste How to Make: Trim and thinly slice the fennel bulbs; reserve a few fronds for garnish. Shred the cabbage and place it in a large mixing bowl with the fennel. Core and julienne the apple (leave the skin on for color) and add to the bowl. Add the pomegranate arils, sliced green onions, and chopped nuts to the bowl. In a small jar or bowl, whisk together olive oil, vinegar, lemon juice, Dijon, and honey until emulsified; season with salt and pepper. Pour the dressing over the slaw and toss gently until everything is evenly coated. Taste and adjust seasoning — add a little more honey if you want sweeter, or more vinegar for tang. Let the slaw sit 10–15 minutes for flavors to meld, then give it one more toss. Sprinkle with chopped parsley or dill and reserved fennel fronds before serving. Enjoy this bright, crunchy slaw as a festive side or atop sandwiches for a seasonal pop of flavor! Cheddar and Chive Savory Scones Cheddar and Chive Savory Scones — flaky, cheesy bites with a herby kick perfect for a picnic. Ingredients: 2 cups (250 g) all-purpose flour 1 tbsp baking powder 1/2 tsp salt 1/4 tsp black pepper 6 tbsp (85 g) cold unsalted butter, cubed 1 1/4 cups (125 g) sharp cheddar, grated 2 tbsp fresh chives, finely chopped 1 tbsp sugar (optional, balances flavor) 2/3 cup (160 ml) cold whole milk or buttermilk 1 large egg (for dough) 1 egg (beaten) mixed with 1 tsp water for egg wash Extra grated cheddar and chives for topping (optional) How to Make: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment. Whisk flour, baking powder, salt, pepper, and sugar in a large bowl. Add cold butter cubes and cut them into the flour with a pastry cutter or fingertips until the mix looks like coarse crumbs. Stir in grated cheddar and chopped chives so they’re evenly distributed. In a small bowl, beat one egg with the cold milk (or buttermilk). Pour the wet mix into the dry ingredients and gently stir until a shaggy dough forms; don’t overwork it. Turn the dough onto a lightly floured surface and pat into a 1-inch thick round; fold once or twice for flakiness. Cut into 8 wedges with a sharp knife or use a round cutter and place scones on the prepared sheet about 1 inch apart. Brush tops with the egg wash and sprinkle extra cheddar and chives if you like. Bake 12–15 minutes until golden and risen. Let cool a few minutes on the pan, then move to a wire rack. Enjoy warm with butter or jam — these cheesy scones are picnic-ready and impossible to resist! Spiced Pear and Prosciutto Flatbreads A crisp, sweet-and-savory flatbread that balances warm spices, juicy pears, and salty prosciutto for a picnic-perfect bite. Ingredients: 2 ready-made flatbreads or thin pizza crusts (about 8–10 inches each) 2 ripe pears (Bosc or Bartlett), thinly sliced 4–6 thin slices prosciutto, torn into pieces 1 cup shredded mozzarella or fontina cheese 1/4 cup crumbled goat cheese or ricotta (optional) 1 small red onion, very thinly sliced 1 tbsp butter 1 tbsp brown sugar 1/2 tsp ground cinnamon 1/4 tsp ground cloves or a pinch of ground nutmeg 1 tbsp olive oil 1 tbsp balsamic glaze or reduced balsamic vinegar Fresh arugula or baby greens for topping (optional) Salt and freshly ground black pepper to taste How to Make: Preheat the oven to 425°F (220°C). If you have a baking stone or sheet, place it in the oven to heat. In a small skillet, melt the butter over medium heat. Add the sliced onion, brown sugar, cinnamon, and cloves; sauté until the onion softens and caramelizes, about 6–8 minutes. Set aside. Brush each flatbread lightly with olive oil and place on a parchment-lined baking sheet or hot stone. Sprinkle the shredded mozzarella evenly over the flatbreads, leaving a small border. Arrange pear slices over the cheese, then scatter the caramelized onions and torn prosciutto on top. Dot with spoonfuls of goat cheese or ricotta if using, and season lightly with salt and pepper. Bake in the preheated oven for 8–12 minutes, until the cheese is melted and the crust is golden and crisp. Remove from the oven and drizzle each flatbread with balsamic glaze. Top with a handful of fresh arugula or baby greens if desired. Slice into pieces and let cool for a minute before serving. Serve warm and enjoy the cozy mix of sweet, salty, and spicy flavors — perfect for a picnic or casual gathering! Warm Apple Cider-Spiked Pulled Pork Sliders Warm Apple Cider-Spiked Pulled Pork Sliders — cozy, tangy, and perfect for a crowd. Ingredients: 3–4 lb boneless pork shoulder (pork butt) 1 cup warm apple cider 1/2 cup chicken or beef broth 1/4 cup apple cider vinegar 1/4 cup brown sugar (packed) 2 tbsp Dijon or yellow mustard 2 tsp smoked paprika 1 tsp ground cumin 1 tsp garlic powder 1 tsp onion powder 1 tsp kosher salt 1/2 tsp black pepper 1 tbsp Worcestershire sauce 1 tbsp olive oil 12–16 slider buns (dinner rolls) 2 cups shredded cabbage or coleslaw mix (optional) 1/2 cup mayonnaise (for quick slaw, optional) 1 tbsp lemon juice or extra apple cider vinegar (for slaw, optional) Butter for toasting buns (optional) How to Make: Pat the pork shoulder dry and rub with salt, pepper, smoked paprika, cumin, garlic powder, and onion powder. Heat olive oil in a large skillet over medium-high heat and brown the pork on all sides, about 3–4 minutes per side. Transfer the pork to a slow cooker or Dutch oven. In a bowl, whisk together warm apple cider, broth, apple cider vinegar, brown sugar, mustard, and Worcestershire sauce. Pour the cider mixture over the pork, cover, and cook low for 6–8 hours in a slow cooker or 3–4 hours in a 325°F (160°C) oven, until pork is very tender. Remove the pork to a cutting board and shred with two forks; discard excess fat. Skim fat from the cooking liquid, then return shredded pork to the pot and stir to coat. Simmer briefly to reduce and thicken the sauce, about 10–15 minutes. If making quick slaw: toss shredded cabbage with mayonnaise, lemon juice or vinegar, a pinch of salt, and pepper. Toast slider buns with a little butter in a skillet or oven if desired. Pile warm pulled pork onto slider buns, top with slaw if using, and serve immediately. Enjoy these warm, cider-kissed sliders — perfect for nibbling and sharing at any holiday picnic! Sweet Potato and Black Bean Wraps Roasted sweet potatoes and smoky black beans make a cozy, colorful wrap that’s perfect for picnics or quick lunches. Ingredients: 2 medium sweet potatoes (about 1 lb), peeled and cut into 1/2-inch cubes 1 tablespoon olive oil 1/2 teaspoon ground cumin 1/4 teaspoon smoked paprika Salt and black pepper, to taste 1 (15 oz) can black beans, drained and rinsed 1/2 small red onion, finely chopped 1/2 cup corn kernels (fresh, canned, or thawed frozen) 1 small avocado, diced 2 tablespoons chopped fresh cilantro (optional) 1 tablespoon lime juice (about 1/2 lime) 4 large tortillas or wraps (flour or whole wheat) 1/2 cup shredded lettuce or baby spinach 1/4 cup crumbled feta or cotija cheese (optional) Hot sauce or salsa, for serving (optional) How to Make: Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment. Toss the sweet potato cubes with olive oil, cumin, smoked paprika, salt, and pepper. Spread the sweet potatoes on the baking sheet in a single layer and roast 20–25 minutes, tossing once, until tender and lightly browned. While the potatoes roast, mix the black beans, chopped red onion, corn, cilantro, lime juice, and a pinch of salt in a bowl. Warm the tortillas briefly in a dry skillet or microwave so they’re pliable. Place a handful of lettuce or spinach on each tortilla, then add a scoop of roasted sweet potatoes and a scoop of the black bean mixture. Top with diced avocado and a sprinkle of cheese, and add hot sauce or salsa if you like heat. Fold the sides in and roll up tightly to form a wrap. Slice in half if desired. Enjoy these bright, satisfying wraps warm or room temperature — perfect for a picnic or an easy, tasty meal! Ginger-Molasses Biscotti Crunchy, spicy ginger-molasses biscotti — perfect for dunking in coffee or tea. Ingredients: 2 cups (250 g) all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves (optional) 1/2 cup (113 g) unsalted butter, softened 3/4 cup (150 g) granulated sugar 1/4 cup (50 g) brown sugar, packed 1 large egg + 1 large egg yolk, room temperature 2 tablespoons blackstrap molasses (or regular molasses) 1 teaspoon vanilla extract 1/2 cup (75 g) crystallized ginger, finely chopped 1/2 cup (60 g) chopped walnuts or pecans (optional) Coarse sugar for sprinkling (optional) How to Make: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Whisk together flour, baking powder, baking soda, salt, ground ginger, cinnamon, and cloves in a bowl. In a separate large bowl, beat the softened butter with granulated and brown sugar until creamy. Add the whole egg and egg yolk, molasses, and vanilla to the butter mixture and beat until combined. Gradually add the dry ingredients to the wet mixture and stir until a stiff dough forms. Fold in the chopped crystallized ginger and nuts if using. Divide the dough in half. On the prepared sheet, shape each half into a log about 12 inches long and 2 inches wide, leaving space between them. If you like, sprinkle coarse sugar on top, then gently press to adhere. Bake for 25–30 minutes until the logs are firm and lightly golden. Remove from oven and let cool 10 minutes. Reduce oven temperature to 325°F (165°C). Using a serrated knife, slice each log diagonally into 3/4-inch slices. Place the slices cut-side down on the baking sheet and bake 10–12 minutes, flip them over, and bake another 8–10 minutes until crisp and golden. Transfer biscotti to a wire rack to cool completely. Enjoy these spicy-sweet biscotti with your favorite hot drink — they’re irresistible for dunking and sharing! Mixed Citrus and Olive Oil Cake Zesty, tender cake that brightens any picnic with sunshine flavors and a silky crumb. Ingredients: 1 1/2 cups (190 g) all-purpose flour 1 cup (200 g) granulated sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine salt Zest of 1 large orange Zest of 1 large lemon 3 large eggs, room temperature 1/2 cup (120 ml) extra-virgin olive oil 1/2 cup (120 ml) plain yogurt or sour cream, room temperature 1/4 cup (60 ml) fresh orange juice 2 tablespoons fresh lemon juice 1 teaspoon vanilla extract Optional: 2 tablespoons finely chopped mixed citrus segments (orange and lemon) or a handful of thinly sliced almonds for topping Optional glaze: 1 cup (120 g) powdered sugar 2–3 tablespoons fresh orange juice (or lemon), plus more to thin if needed How to Make: Preheat the oven to 350°F (175°C). Grease and line an 8- or 9-inch (20–23 cm) round cake pan, or lightly oil a loaf pan. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and the orange and lemon zests. In a separate bowl, whisk the eggs until slightly frothy, then add the olive oil, yogurt (or sour cream), orange juice, lemon juice, and vanilla. Mix until combined. Pour the wet ingredients into the dry ingredients and stir gently just until there are no large streaks of flour. Don’t overmix. Fold in the optional chopped citrus segments if using. Pour the batter into the prepared pan and smooth the top. Sprinkle sliced almonds on top if you like. Bake 35–45 minutes for a round pan (or 45–55 minutes for a loaf), until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. If glazing: whisk the powdered sugar with orange or lemon juice until smooth and pourable. Drizzle over the cooled cake and let set for a few minutes. Slice and serve — this cake keeps well at room temperature for a day or two, or covered in the fridge for up to 4 days. Enjoy a bright, buttery slice that pairs perfectly with tea or a picnic blanket in the sun! Conclusion Pack the sausages, sandwiches, salads, tartlets, bowls, sliders, wraps, biscotti, and cake into coolers and baskets, then head outside. You’ll find a sunny patch, a bench, or an unexpected porch that fits the spread. Lay out plates, napkins, and a small cutting board, slice the cake, and pass bowls around. Share bites, trade recipes, and warm hands with cider. When the light shifts, gather leftovers and trash, and leave the spot tidy.