Infuse a Little Romance into Dinner
February 13, 2018
Infuse a Little Romance into Dinner
Dosing remains highly individualized and varies according to your symptoms and strength of the cannabis strain being used. As a general rule, try and maintain easily understood ratios between amounts of cannabis and butter or oil being infused. If your infused oil or butter is particularly strong, consider using only half infused and half non-infused, or whatever ratio works best for your specific needs. It’s incredibly important to keep your edibles out of reach of children or anyone else in your household who should not be using them. Make sure your edibles are properly marked and stashed safely away.
It is important to remember to always “start low and go slow.”
Determining your optimal dose requires careful consideration and guidance from a healthcare professional. It is best to consult with your healthcare provider in order to determine your individual dose.
Music? Flowers? Candles? Sure, they’re all great. But sometimes you need to add a little something extra to the plate to ensure your road to romance. Instead of battling the large scale displays of public affection at your local bistro, get a little more intimate by cooking your own romantic dinner at home. Even better? You can infuse each of these recipes with your homemade canna oil and canna butter. Talk about getting you in the mood…
FIRST COURSE: CANNA CAPRESE SALAD
The simple combination of ripe, juicy tomatoes, creamy, salty fresh mozzarella and fragrant, herbaceous basil is a classic combination that’s flavourful enough to set the stage, but light enough to prepare for the oncoming courses. We’re adding a slight twist by topping the salad with a canna-infused balsamic vinaigrette. If you prefer your caprese with simple olive oil, salt and pepper, we get it. Instead of the balsamic, just drizzle a high-quality olive oil you’ve previously infused with cannabis.
- 2 vine-ripened tomatoes, sliced approximately ¼ inch thick
- ½ pound of fresh mozzarella, sliced approximately ¼ inch thick
- Handful of fresh basil leaves, washed
- Infused balsamic vinaigrette dressing (recipe below)
Balsamic Vinaigrette Ingredients
- 3 tablespoons brown sugar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- ¾ cup canna-infused olive oil
- ¼ cup balsamic vinegar
- Salt and pepper to taste
- Make the vinaigrette by adding the brown sugar, garlic, mustard, salt and pepper to a small bowl before whisking well. Then add your canna-oil and vinegar and mix until the dressing is emulsified for a perfect consistency. (Emulsified is just a fancy way of saying the oil and vinegar are mixed together until the dressing becomes thicker. Mention it to your significant other while cooking for guaranteed extra bonus points.)
- Layer the basil, mozzarella and tomato slices on the plates and drizzle with your freshly made vinaigrette. Add salt and pepper if desired
SECOND COURSE: HERB BUTTER RIB EYE & POTATOES
The beauty of this recipe is in its simplicity. All you need are a couple of good steaks, some dried herbs, potatoes and your canna butter of course, and you have a rich, decadent dinner. Feel free to double the recipe for the infused Herb Compound Butter to use later. You can add a dab to fresh steamed veggies or anything else you can imagine for a hit of canna-infused flavour.
- ½ tablespoon olive oil
- ½ tablespoon butter
- ½ pound Yukon gold potatoes, sliced ½ inch thick
- 1 ½ garlic cloves, minced
- ½ teaspoon thyme, chopped
- ½ teaspoon rosemary, chopped
- ½ teaspoon oregano, chopped
- 2 rib eye steaks, at least 1 to 1½ inch thick
- Salt and pepper
- Herb compound butter (see recipe below)
Herb Compound Butter
- ¼ cup softened canna butter
- 3 garlic cloves, minced
- 1 teaspoon thyme, chopped
- 1 teaspoon rosemary, chopped
- 1 teaspoon oregano, chopped
- Let the steak sit at room temperature for 30 minutes. Season the steak generously on each side with salt and pepper.
- In a large cast iron skillet over medium high heat, add olive oil and butter, potatoes, garlic, thyme, rosemary and oregano. Cook for about 3 minutes, stir and cook and additional 3 minutes or until fork tender. Remove and set on a plate.
- Turn the skillet to high heat. Add the steaks. For a medium rare steak, cook on each side for 3 minutes or until outside is browned. Reduce heat to medium high. Cook the steaks to desired doneness.
- Right before the steaks are done, make the garlic butter compound. Mix the canna-infused butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the potatoes back to the pan and heat through and let the butter melt into the steaks.
THIRD COURSE: INFUSED RED VELVET CAKE
Now that we’ve gotten the savoury out of the way, it’s time for the part we know you’ve been waiting for…dessert. There’s no better way to end your romantic dinner (and begin the rest of your evening) than with a thick, decadent slice of red velvet cake topped with rich, delectable cream cheese frosting. This recipe makes an entire cake, so there will be leftover slices for sweet days ahead.
- 2 ¾ cups all-purpose flour
- 1 ¾ cups sugar
- 1 teaspoon baking soda
- 2 teaspoons cocoa powder
- 2 large eggs, room temperature
- ¾ cup canna-canola oil
- ¾ cup regular canola oil
- 1 ¼ cup buttermilk
- 2 teaspoons red food coloring
- 1 teaspoon vanilla
- 1 tablespoon white vinegar
- 16 ounces cream cheese
- 4 ounces butter, slightly softened, can be medicated
- 3 cups powdered sugar
- 2 teaspoons vanilla
- Heat oven to 177 degrees C (350 degrees F)
- Lightly oil and flour three 8-inch cake pans. Additionally, you can also add parchment paper to the bottom of the pans and after oiling, followed by another layer of oil and flour. This helps prevent the cakes from sticking to the bottom of the pans.
- In a large bowl, sift together all of the dry ingredients.
- In another large bowl or mixer, combine the wet ingredients and mix or whisk completely.
- Slowly add the dry ingredients into the bowl with the wet ingredients, and stir until a smooth batter is formed. Be careful not to overmix, as this will overwork the flour and create a less-than-airy cake.
- Pour into prepared pans. Bake for 30 to 35 minutes.
- After baking, remove the pans from the oven, wait 5 to 10 minutes before turning them out onto cooling racks. Cakes should be completely cool before frosted.
- Place the butter in mixer and beat till soft.
- Add cream cheese and mix together, stopping periodically to scrape bowl.
- Beat until the cream cheese and butter are light and fluffy. Next, slowly add powdered sugar in small increments at a time, mixing between each addition.
- When all the sugar is incorporated beat a few minutes before adding vanilla and mixing it in completely.
- Frost your cake and then try not to eat it until dessert time!