consume

A Perfect Dessert Recipe Paired With Wine

Published

1 year ago

October 7, 2023

admin

One of the perks of of being a chef and a cookbook writer is getting to learn from the best in the industry. While shooting books, I get to spend extended hours with the amazing and talented in the restaurant world.

Pairing wine with savory foods I’ve been fortunate enough to spend half my life learning from the greats. Not so much with sweets until I shot The Wine Lover’s Dessert Cookbook with Jennie Schacht and Mary Chec. The First Lady Of Chocolate, Alice Medrich, sums this book up best:

This book is an instant jumpstart, a quick and confidence-inspiring way to start learning and practicing the art of serving wine with dessert…Great new work, And yes, I wish I’d thought of it myself!

The recipes and pairings are the bomb. Here are two of my favorites. Enjoy this deliciousness this weekend while peaches and nectarines are in season!

Fresh Mango-Nectarine Crumble

In this twist on the typical crumble, we’ve baked up a buttery topping to be scattered atop macerated fruit just before serving. Try adapting this with other fruits in season—peaches and blackberries, apricots and cherries, mango and crushed lychees, Fuyu persimmons and seedless tangerines.

Making the Match

The fresh fruit and buttery topping pair well with many wines, from a light muscat to a rich ice wine. Audubon Cellars Late Harvest Chardonnay (California) mirrors both the tropical and stone fruit flavors in this dessert.

Makes 6 servings

Crumble Topping

1 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature, cut into 8 pieces
1/2 teaspoon pure vanilla extract

Fruit

2 ripe mangoes, peeled and cut into julienne strips
2 ripe nectarines, cut into paper-thin slices
3/4 cup Moscato d’Asti, or the wine you will serve with the dessert
1/4 to 1/2 cup sugar
1 teaspoon finely grated lime zest
2 teaspoons fresh lime juice

DIRECTIONS:

To make the crumble topping: Preheat the oven to 350 degrees F. Stir together the flour, 1/3 cup sugar, and salt in a medium bowl. Add the butter and sprinkle evenly with the vanilla. Use your fingertips to pinch and rub the butter into the flour until the mixture looks like coarse cookie crumbs. Spread the crumble onto an ungreased baking sheet, squeezing a bit to make granola-like clumps. Bake until golden brown, 15 to 20 minutes, stirring once or twice for even baking. Place the baking sheet on a rack to cool.

While the topping bakes, prepare the fruit: Combine the mango and nectarine pieces in a medium bowl. Add the wine, 1/4 cup sugar, lime zest, and lime juice, and stir gently to avoid breaking up the fruit, adding sugar to taste, if needed.

Pile the fruit into six dessert cups and drizzle each with a tablespoon or two of the juices from the bowl. Scatter the crumble topping over the fruit.

Buttermilk Panna Cotta with Fresh Peaches

Panna cotta, or “cooked cream,” is quintessentially Italian in its simplicity. The trick is to use just enough gelatin to set the cream without compromising its silky smoothness. Here, buttermilk adds a tangy contrast and peaches complement the wine. You could easily substitute berries, plums, or other fruits in season, varying the wine to match them.

Making the Match

Peaches pair well with the muscat canelli grapes used to make Asti and Moscato d’Asti. We love this with La Spinetta Moscato d’Asti (Piedmont, Italy). This also matches well with a delicate, late harvest white wine without oak and not too sweet or heavy, such as a demi-sec Vouvray. Look for a wine with fresh stone fruit flavors that pick up on the peaches, rich cream, and tart buttermilk.

Makes 4 servings

Vegetable oil for ramekins
1 1/4 teaspoons unflavored gelatin
1 cup heavy cream with no additives
1/4 cup granulated sugar
1 cup buttermilk
4 ripe yellow peaches, preferably freestone
1 tablespoon light brown sugar
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice

DIRECTIONS:

Lightly oil four 4-ounce ramekins or custard cups. Pour 1/4 cup cold water into a small bowl and sprinkle the gelatin evenly over the surface. Let soften for 5 minutes.

Gently warm the cream and sugar in a small, heavy saucepan over low heat, stirring frequently. A drop should feel warm but not hot against your upper lip. Remove the cream from the heat and stir in the softened gelatin for at least 1 minute until it is completely dissolved. Stir in the buttermilk. Divide the mixture among the prepared molds and place them on a plate to cool until they are almost room temperature, about 1 hour. Refrigerate until the panna cotta is set, about 3 hours or up to 4 days. The cream should move in a single jiggle when you shake one of the molds. To avoid condensation, wait until they are completely cold before covering tightly with plastic film.

Prepare the peaches up to 2 hours before serving. Working over a small saucepan to catch their juices, peel the peaches with a sharp knife and cut them into 1/4-inch-thick wedges. Gently stir in brown sugar, lemon zest, and lemon juice a little at a time, adjusting to taste, to bring out the flavor of the peaches. Gently warm the peaches to dissolve the sugar and slightly soften the fruit. Cool to room temperature.

Just before serving, run a thin, sharp knife around the inside of the ramekins to loosen the cream, then invert each into the center of a broad-rimmed soup bowl or serving plate. If the panna cotta does not release easily with gentle tapping, insert the knife between the panna cotta and the ramekin to coax the cream out. Place peach slices decoratively over and around the panna cotta, spooning some of their juices over the top.

###

Named one of the 100 Most Creative People in the US by Entertainment Weekly , Frankie captures images for some of the best names in culinary.

Frankie has helped create: The Art of the Bar: Cocktails Based on the Classics;The Model Bakery Cookbook; Miette: Recipes from San Francisco’s Most Charming Pastry Shop; The Green Eggs and Ham Cookbook and The Star Wars Cookbook Series. Follow her on Instagram, Facebook and Twitter.

Source link

Cannabis

Enjoy This Tuscan Soup With Marijuana Olive Oil

Published

5 months ago

June 21, 2024

admin

This dish will transport you to a leisurely chill dinner under the Tuscan sun…and you can control the dosage.

Italy is the second most popular destination for American and Canadian tourists. The food, the lifestyle, the dolce vita. Along with France, it is the subject of books about escape, falling in love, or just finding yourself. It is a magical place and who hasn’t dreamt of being in the countryside, outside under fairy lights and feasting on some amazing local dishes. Well now you can enjoy this Tuscan soup with marijuana olive oil…live the dream!

The good thing with this recipe is your can control the dosage. You can provide the marijuana oil on the table and let people add it to the taste and desire.

Chill Tuscan Zuppa

Makes 4-6 servings

For the broth:

½ lb Hard cheese rinds (Pecorino, Parmigiano, Grana, Asiago, Piave, Manchego)
1 Medium red onion
1 Bulb garlic
Salt to taste
5 peppercorns
10 rosemary needles
4 c vegetable broth
6 c water

Notes on the cheese

Hard cheeses tend to be saltier than softer ones, and are aged to develop really unique savory flavors. Italian hard cheeses like Pecorino Romano, Parmigiano Reggiano, Grana Padano, and Piave are excellent for this recipe. Simply save rinds and until there is at least a full sandwich bag to make the tasty soup. If other hard cheeses like Manchego are on hand, they can be used to provide you the bulk of the rinds on the Italian side off the cheese wheel, you’ll get salty richness without too much ‘funk’ like with some types.

Soup Ingredients:

Kale
Veggie Sausage (or an Italian sausage of choice)
White beans
Cannabis olive oil*
Toasted Italian bread

Quarter onion, peel garlic, and place all ingredients into a large stockpot, bring to a boil and reduce to simmer for 45 minutes, strain with a fine sieve.

Return broth to pot and bring to a boil with beans. Sear sausages on all sides and chop roughly, save to add at the end.

Add kale after 5 minutes. After 8 minutes, beans should be tender and kale well wilted and soft, even the stems. Serve hot in a large bowl, add some of the sausage, garnish with toast rubbed with garlic for dipping, drizzled in cannabis olive oil* and grate more fresh cheese and pepper generously on top. If you want more spice add red pepper flakes, but not too much, it’s a delicately flavored broth.

*To make cannabis olive oil:

Decarboxylate starting material for 20 minutes at 225 degrees, 10 for hash and wax, in a sealed container. Add ½ c olive oil to a mason jar with cannabis and seal. Heat in water bath for 1 hour, strain and funnel into a clean bottle.

You can sub in pasta or tortellini for any of the above ingredients, or even just use all four. Even with vegetarian sausage, this combination with kale and beans makes it a filling, hearty meal that is fuel for a long evening of whatever you do on cold winters nights, from Hygge to Hamilton tickets.

Source link

Cannabis

Classic Marijuana Infused Peanut Butter Fudge

Published

6 months ago

June 13, 2024

admin

Delicious and enjoyable all year round this classic sweet will be a hit summer gatherings or a night in!

Fudge has been been popular for over 100 years popping up at family gatherings, outdoor cookouts and college care packages. Its inexpensive, unrefined qualities made it popular and easy to make. Specialized fudge shops began opening in tourist places such as Mackinac Island, Michigan, in 1887. It has maintained popularity and then new trend is boozy fudge. But a healthier alternative could be something fun like a classic marijuana infused fudge.

RELATED: Boozy Marijuana Gummies

This classic peanut butter fudge is easy to make. You can share with friends after making or freeze and have a treat from time to time. Wondering about the largest fudge made? It was 5760-pound slab crafted at the Northwest Fudge Factory in Ontario, Canada in 2010. It reportedly took a full week to make, and contained over 705 pounds of butter, 2800 pounds of chocolate, and 305 gallons of condensed milk.

Classic Marijuana Peanut Butter Fudge

16 oz peanut butter, crunchy covers herb’s texture, if you’re using it.
8 oz powdered sugar
3.5 oz dark chocolate
2 oz Herb leftover from butter or tincture making -or-
1 oz cannabis coconut oil or butter

In a microwave safe container, heat up peanut butter until softened. Mix in herb, the crunchy peanut butter will cover up not only the taste of the bud but the texture of the leaves. This gives you a treat that ends up being A LOT stronger than anticipated.

Add the powdered sugar in three portions until it makes a thick batter. Scoop into a silicone brownie mold for optimal portioning, or in a pinch, a parchment lined cake pan.

Refrigerate overnight, melt chocolate and put in a sandwich bag. Cut a small hole and drizzle chocolate over fudge pieces. If you used a cake pan, just slice before covering in chocolate.

If you don’t want to use leftover butter, oil or tincture pressing, you can add 1oz of your favorite extraction, whether oil, butter, or even glycerin tincture. These will make it significantly softer, so keep in the freezer if you don’t plan on sharing with a large crew of people right after making.

Remember to taste first before you go all out. Then share with friends!

Source link

Cannabis

Marijuana Milk? It’s A Thing And We Have The Recipe

Published

7 months ago

April 25, 2024

admin

Weekends are made for indulgences – and what could be better than marijuana milk?

Weekends are made for indulgences – donughts, sleeping in, relaxing and maybe a bit of chilling. But what about marrying a childhood treat and relaxing with a little marijuana? Or having a little canna-focus when you get ready for the day? Around 42% of adults aged 19–70 years drink some form of milk – in coffee, in cereal, in a glass or in a variety of other ways. Marijuana milk is a creamy weekend treat.

Today there are 52 types of milk including the original – cow’s milk…the others include goat, soy, oat, white, coconut, almond and more. This recipe is perfect to use in coffee, in a dessert, in a cold glass, or dunking your favorite cookie…add honey or vanilla to give it a sweeter flavor and just has it as a treat.

Canna-Milk

Makes about ¾ cup (the milk reduces slightly during cooking)

1 cup milk (your choice of type of milk)
About 3 grams marijuana (see recipe notes, below)

* This recipe can be scaled up or down using the same ratios

1. Decarboxylate the marijuana. Scatter the marijuana on a lined, rimmed baking sheet; toast at 240 degrees F for 30-40 minutes, turning a few times throughout the baking. Remove from the oven, let cool completely, and then grind it finely. You can also grind it before, but I find that it’s easier to grind after this heating process as it is drier.

2. Pour the milk into a saucepan. Add the marijuana. It will float at first, but as it warms it will become more combined. Place the saucepan over medium heat, and bring the mixture to a simmer, stirring occasionally to discourage scorching on the bottom of the pot.

3. Once the mixture comes to a simmer (with bubbles around the edges and steam coming off the mixture, but not boiling), reduce the heat to the lowest setting. Cook, uncovered, for 30-45 minutes, stirring every few minutes and making sure that the mixture isn’t getting so hot that it scorches the bottom of the pan, and that it isn’t forming a “skin” on top (if it does, just break it up and stir it around) If it seems like the milk is reducing a lot, add ¼ cup more. The mixture will thicken slightly as it cooks; it will also begin to take on a slightly greenish-yellow tint.

4. Remove from heat and let the mixture cool completely (I let it cool with the marijuana still in the mixture; extra infusing couldn’t hurt, right?). Strain through a mesh strainer or cheesecloth into your storage container. Place in the fridge, and enjoy as you see fit.

Recipe notes:

Dosage: dosing your marijuana milk can be tricky because of the differing strengths of strains and your personal tolerance. I personally found that about 3 grams per cup of milk was a good amount. For me, each “serving” was about ¼ cup. So, each serving had about 1 gram of marijuana, which for me is a little more than the average joint. If the average joint is far larger or smaller for you, you can adjust this recipe accordingly.

Dilution: The milk will reduce during the cooking process. You can either add more milk during the cooking process if it is losing a lot of volume, or you can mix a little milk in after your batch of cannamilk has cooled, so that it will bring it back to the original amount of liquid.

Storage: Store your canna-milk as you would store regular milk, in a sealed container in the fridge. Keep in mind, the expiration date on your milk is still going to be the expiration date for your canna-milk, so consume with that in mind!