Recipes

July 28, 2026

Adding beautiful vinegars to drinks has become an obsession of mine. When I tasted the new-to-the-shop Coconut White Balsamic, I knew I had to try it in a spritzer. This is non-alcoholic, but feel free to swap in your favorite sparkling wine…and tell us how it goes.

Coconuty Sesame Noodles

July 28, 2026

I have been making these noodles for years and was inspired to update my process when I tasted the new Coconut White Balsamic and Lime Olive Oil. You can use whatever noodles you like - I usually use spaghetti or linguine noodles. But I had some purple rice noodles I wanted to try for this version.

Garam Masala Shrimp Summer Rolls with a Coconut-Lime Peanut Sauce

July 28, 2026

When Anni gave me a taste of the Coconut White Balsamic Vinegar along with the Lime Olive Oil, I couldn’t stop humming “You put the lime in the coconut…” but my mind was aswirl with what I could possibly make with the combination. Then it hit me: Summer Rolls. The shrimp are marinated before being griddled; the peanut sauce includes both the vinegar and the oil.

Choros a la Chalaca

July 14, 2026

Created especially for the Quail & Olive by Culinary Cam / Camilla M. Mann, www.culinarycam.com

I was introduced to Choros a la Chalaca and it became one of my favorite summer recipes. I have made this as an offering for friends who let us crash at their home on our way up to Modoc County, for a Fourth of July appetizer at a barbeque, for a lunch meeting, and several times in between. The process is simple and the results are delicious. I do mix it up with whatever I happen to have on hand. For instance, I have added sweetness with mangos; and when a friend told me she didn't eat raw onions, I substituted jicama for the same crunch and mouthfeel. This was inspired by July’s Monthly Match-Up: Cilantro-Lime Olive OIl and Blueberry Balsamic Vinegar.

Note that the mussels should be steamed the night before you plan to serve them...or, at least, four to six hours ahead of serving.

Pickled Blueberries

June 29, 2026

Created especially for the Quail & Olive by Culinary Cam / Camilla M. Mann, www.culinarycam.com

I have been pickling blueberries for years. I love that it's unexpected and a delightful mix of sweet and sour! Because the Blueberry Balsamic has its own sweetness, I do not add any sugar to the pickling brine

Panna Cotta with Balsamic Blueberries

June 29, 2026

Created for the Quail and Olive by Culinary Cam / Camilla M. Mann, www.culinarycam.com

I find myself making panna cotta frequently. Probably because it's flexible. I've made Espresso Panna Cotta, Cardamom Panna Cotta, Salted Juniper-Dark Chocolate Panna Cotta, and Matcha Panna Cotta. It's so easy to get creative. So, I figured it would be a good starting point for a blueberry dessert. Desserts that have both sweet and savory aspects are my favorite. I drew inspiration for this from a new product in the shop: Blueberry Balsamic. It is just as dreamy as it sounds!

Lamb with Blackberry Red Pepper Vinegar Reduction

June 18, 2026

Made exclusively for The Quial and Olive by Culinary Cam / Camilla M. Mann, www.culinarycam.com

You can use any kind of vinegar in the reduction, but I paired fresh blackberries with the Blackberry Red Pepper Vinegar in this version. Also, I have used this same process with lamb, venison, and bison; use whatever you have.

Olive Oil Braised Leeks with Summer Truffles

May 12, 2026

I have been making this recipe for years with butter. I tried it with the Butter Flavor Olive Oil, White Truffle Oil, and the jarred Summer truffle in the pantry section of the shop, and it completely elevated the dish. This is heavenly!

Citrus Mimosa Posset

May 12, 2026

Have you heard about the British dessert - a posset? Honestly, I didn't see how it would actually set without eggs or gelatin! But it worked...with just heavy cream, sugar, and freshly squeezed lemon juice And I have tried it several more times just to be sure.

I did some research though and wanted to share: the original posset was a dessert or drink made from curdled milk enriched with an alcohol similar to sherry; it was often used as a curative for colds or fevers. In addition to the freshly squeezed lemon juice, I added in some Champagne Mimosa vinegar and finished it with the Blood Orange Olive oil.

For this version, I hollowed out some oranges and used those as my serving dishes. This is a simple enough recipe to make it for any gathering.

White Truffled Lobster Mushrooms

May 8, 2026

By Culinary Cam / Camilla M. Mann

Inspired by White Truffle Oil and the dried Lobster Mushrooms by Wineforest in the pantry section of the shop, I wanted to create an easy, but deliciously earthy bite that can be used in many different ways - from appetizers to main dishes. This gives the flavor or truffles without incurring the cost of buying truffles! Use whatever mushrooms you prefer. And if you want to do this with fresh mushrooms, skip the rehydration steps.

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