STRAWBERRIES WITH MASCARPONE Serves 4
2 cups washed and trimmed strawberries, sliced 1-2 tablespoons sugar, (optional) 1 tablespoon fresh lemon juice ½ cup honey 4 teaspoons canna-oil 1 cup mascarpone
1. In a large bowl, toss the berries with the lemon juice and add optional sugar. 2. In a small bowl, combine the honey with the canna-oil. 3. Divide the berries between four serving bowls. Place a dollop of the mascarpone on top of the berries and drizzle infused honey.
ORANGE CAKE WITH WHIPPED YOGURT AND BLUEBERRIES Serves 12
Baking spray 1 cup plus one tablespoon EVOO 4 tablespoons canna-oil 3 large eggs, lightly beaten 1 ¼ cups whole milk ½ cup orange juice zest of one orange 1 ¾ cups sugar 2 cups all purpose flour 1 teaspoon salt ½ teaspoon baking soda ½ teaspoon baking powder Powdered sugar for dusting 1 cup Greek yogurt, whipped* 1 cup blueberries
WE’RE STEPPING UP THE FANCY FACTOR THIS MONTH FROM OUR MORE CASUAL APPROACH. SINCE IT’S JUNE AND NOT TOO HOT TO BAKE YET (AND THERE’S LOTS OF FRESH STUFF TO BAKE WITH) COOKING AND EATING SEASONALLY IS A MUST. #DONTFEARTHEEDDIBLE
CHOCOLATE MOUSSE Serves 8
2 large eggs, lightly beaten ¼ cup granulated sugar 2 ½ cups heavy cream 2-3 tablespoons melted and cooled canna-butter 6 ounces semi-sweet chocolate (about 1 cup) 1. In an electric mixer, beat the eggs and sugar for 4-5 minutes. 2. In a small saucepan, heat 1 cup of the cream with the canna-butter until just before boiling. Allow to cool for 3 minutes. Slowly pour the hot cream into the egg mixture and combine with the mixer on low. 3. Return the hot liquid to the saucepan and cook for five minutes, stirring constantly. It will thicken. Do not let it come to a boil. Remove from the heat and add in the chips, stirring until melted. Chill mixture for two hours. 4. In the bowl of the electric mixer, whip the remaining cream until stiff peaks form. Fold the whipped cream into the chilled chocolate mixture. Use a rubber spatula, and fold until the cream is no longer visible. Serve plain or with a dollop of freshly whipped cream.
1. Heat oven to 325. Cut a piece of parchment to fit the bottom of a 9-in. springform pan. Spray with baking spray. 2. In a large mixing bowl combine the oils and eggs, whisking well to combine. Add the milk, juice, zest and whisk to incorporate. Whisk in sugar. 3. Add dry ingredients and mix ‘til combined (don’t overmix). 4. Pour the batter into prepared pan and place on a baking sheet. Bake 65-70 min. Cake should be golden brown and a toothpick inserted in the center should come out clean. Top with whipped yogurt and blueberries.
*Whipped yogurt - in the bowl of an electric mixer, combine 8 ounces of Greek yogurt, 6 ounces of heavy cream, 3 tablespoons honey, and 1 teaspoon of vanilla. In the bowl of an electric mixer, combine all the ingredients and whip for 4-5 minutes. Start on low to avoid cream flying all over the place.
RECIPES by LAURIE WOLF | PHOTOS by BRUCE WOLF
Our 2nd Annual Travel Issue special features stories and tips for Cannabis and travel from around the state and northwest!