PUMPKIN RAVIOLI with SAGE CREAM SAUCE Serves 4 Pumpkin Filling 10 tablespoons Cannabutter* 1 lb. fresh pumpkin, peeled and cut in 1 inch cubes 1 cup heavy cream 1/2 a bay leaf 2 tablespoons minced
fresh sage, plus 6 small leaves for a garnish 2 teaspoons minced fresh thyme leaves 2 eggs, beaten Salt Freshly ground white pepper
Heat a sauté pan over low heat and add 4 tablespoons Cannabutter. When the butter is foamy, add the cubed pumpkin and cook stirring often to prevent it from sticking, until it softens and falls into puree. Turn the pumpkin into a saucepan, add 1/2 of the cream and half the herbs and cook over a low heat for an hour, until the puree is thick and the liquid has evaporated. Stir occasionally to prevent scorching. Remove from heat and beat in an additional 2 tablespoons Cannabutter. Whisk in the beaten eggs, season to taste with salt and white pepper and set aside to cool.
Spinach Pasta Dough
Sage Cream Sauce
1/2 teaspoon salt 3 eggs 2 tablespoons Cannabis Infused Olive Oil**
1 cup heavy cream 2 cups canned chicken stock 2 shallots chopped
Wash spinach in three changes of water. Cut off 1 inch of the stems. Chop the leaves and purée them in a towel and squeeze the juice into a 1/4 cup measuring cup. Add 2 tablespoons of the spinach purée to the juice. Discard the remaining purée. Combine flours and salt in the food processor or mixer using a dough hook. While running add the eggs, olive oil and enough of the spinach mixture so the dough forms a ball pressed together. Wrap the dough in plastic and let it rest at room temperature for two hours. On a floured surface roll out the pasta as thin as possible. Cut into two sheets and brush one of them with egg wash. Using a teaspoon place 24 equal mounds of the pumpkin puree on the egg washed dough, about two inches apart. Cover the mounds with the second sheet of pasta and press around the mounds of pumpkin to seal the dough. Using a ravioli cutter or a sharp knife cut the ravioli. Dust a tray with semolina and place the ravioli on it. Bring a large pot of water to a boil. Add raviolis to the rapidly boiling water and cook for 5 minutes. Remove with a slotted spoon and drain. Add the raviolis to the sauce and enjoy.
Wipe mushrooms clean with a damp cloth, remove the stems and set them aside. Chop the mushroom stems and put into a bowl with the garlic, onion, bacon, parsley, thyme and breadcrumbs, salt and pepper. Divide the mixture into quarters and pack into mushroom caps. Grease an ovenproof dish with 1 1 1/2 tablespoon tablespoon Infused Olive finely chopped thyme Oil. Place stuffed mush1/4 cup Cannabis rooms in the dish and Infused Olive Oil sprinkle with the cheese. Salt and pepper Dribble the remaining to taste infused olive oil over the Preheat oven mushrooms. Bake for 30 to 350° minutes and serve hot.
STUFFED MUSHROOMS 4 large field mushrooms 3 cloves garlic, crushed 1 red onion, finely chopped. 2 slices of bacon, chopped 2 tablespoons finely chopped parsley
58 CULTURE • OCTOBER 2013
In a saucepan reduce the stock with the shallots to 1/2 cup. Add the one cup of cream and reduce by half. Over a low heat, whisk remaining four tablespoons of Cannabutter, a little at a time, over low heat. Strain the sauce into a clean saucepan and add remaining sage and thyme. Salt and pepper to taste. Divide the raviolis among preheated soup dishes and spoon sauce over them. Garnish each serving with a fresh piece of sage and lightly sprinkle with parmesan and serve immediately.
MULLED APPLE CIDER Serves 4 1/2 cup brown sugar 1 teaspoon whole allspice 1 teaspoon whole clove 1/4 teaspoon salt A dash of ground nutmeg 3 inch stick of cinnamon 2 quarts apple cider 1 cup Cannabis Infused Simple Syrup*** One orange, cut in wedges
Combine sugar, allspice, cloves, salt, nutmeg, cinnamon and apple cider in a large sauce pan. Slowly bring to boil, cover and simmer for 20 minutes. Remove spices from pot after 20 minutes. Serve in warm mugs with a clove studded orange wedge in each. V I S I T U S AT i R e a d C u l t u r e . c o m
For our complete recipes go to ireadculture.com.
1/2 lb. fresh spinach (1 bunch) 1 1/2 cups semolina flour, finest ground 1 1/2 cups all purpose flour