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Holiday Happiness

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[dropcap class=”kp-dropcap radius”] L[/dropcap]ike clockwork, the holiday season has snuck up on humanity once again. It’s that time of year when gift shopping is an annual nightmare, but the togetherness caused by that good old “holiday spirit” makes up for the madness. Enjoy the company of friends and family while you dine together this month, enjoying a hearty meal that compliments the occasion. Bust out the fine china, silverware and cannabis ingredients to make a delicious holiday dinner featuring a classic roast beef, cheesy soufflé and a sweet cranberry and vanilla cheesecake. Cannabis makes everything better, and we here at CULTURE hope you enjoy exquisite dishes while you celebrate a safe and happy holiday season!

 Spinach and Gruyere Souffle_web

Spinach and Gruyere Soufflé

Ingredients

2 tablespoons unsalted canna butter* (room temperature, plus more for baking dish)

1/3 cup plain dried breadcrumbs

5 cups (5 ounces) packed spinach, trimmed and washed

2 tablespoons all-purpose flour

3/4 cup plus 2 tablespoons whole milk (or whole canna-milk*)

1/2 cup grated Gruyere cheese

Coarse salt and ground pepper

2 large eggs, separated, plus 2 large egg whites

Directions

Preheat oven to 375 degrees. Butter a round 1-quart tall-sided baking dish and dust with breadcrumbs; set aside. In a large skillet, heat 2 tablespoons water over medium-high. Add spinach and cook, stirring constantly, until wilted, about 4 minutes. Transfer to a strainer to cool; press to release liquid.

In a medium saucepan, melt canna butter over medium heat until bubbling. Add flour and whisk until a paste forms. Continue to cook until pale blond in color, 2 to 3 minutes. Whisking, gradually add milk. Cook, whisking, until lumps are gone and mixture is thickened, 3 to 5 minutes. Remove from heat and stir in cheese until melted; season with salt and pepper. Transfer soufflé base to a large bowl. In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 cup soufflé base; pulse until blended. Stir spinach mixture into remaining soufflé base. In a large bowl, using an electric mixer, beat 4 egg whites and pinch of salt on medium-high until stiff peaks form (do not overbeat), about 3 minutes. In 2 additions, gently fold egg whites into the soufflé base. Pour batter into prepared dish and bake until soufflé is tall, golden-browned on top and firm to the touch, about 35 minutes. (Avoid opening oven during first 25 minutes of baking.) Serve immediately.

 Classic Roast Beef_web

Classic Roast Beef

Ingredients

1.5 kg quality topside of beef

2 medium onions

2 carrots

2 sticks celery

1 bulb garlic

1 small bunch fresh thyme, rosemary, bay or sage, or a mixture

Cannabis-infused olive oil*

sea salt

freshly ground black pepper

Directions

Take your beef out of the fridge 30 minutes before it goes into the oven. Preheat oven to 475°. Roughly chop up vegetables. Break the garlic bulb into cloves, leaving them unpeeled. Pile all the vegetables, garlic and herbs into the middle of a large roasting tray and drizzle with olive oil. Separately, drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat. Place the beef on top of the vegetables. Place the roasting tray in the preheated oven. Turn the heat down immediately to 400°F and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes. When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board or pan and let rest for 15 minutes. Cover it with a layer of tinfoil and a tea towel and put aside until you’re ready to serve.

Cranberry Vanilla Cheesecake_web

Cranberry Vanilla Cheesecake

Ingredients

4 ounces chocolate graham crackers

3 tablespoons cannabis-infused vegetable oil*

Cooking spray,

1 1/2 cups fresh cranberries

1/2 cup sugar

1/4 cup Chambord (raspberry liqueur)

3 tablespoons water

1 cup sugar

2 (8-ounce) packages block-style 1/3-less-fat cream cheese, softened

1/2 cup (4 ounces) block-style fat-free cream cheese, softened

1 cup plain fat-free Greek yogurt

2 teaspoons vanilla extract

1/8 teaspoon salt

3 large eggs

2 large egg whites

Directions

Preheat oven to 375°. Wrap outside and bottom of a 9-inch springform pan tightly with a double layer of heavy-duty foil. Place graham crackers in a food processor; process until finely ground. Drizzle with oil; pulse until combined. Press mixture into bottom and 1/2 inch up the sides of prepared pan coated with cooking spray. Bake at 375° for 8 minutes; let cool on a rack. Reduce oven temperature to 325°. Place cranberries, sugar, liqueur and water in a saucepan. Bring to a boil and cook for 8 minutes or until cranberries pop and mixture is syrupy. Turn off and let cool 20 minutes. Place mixture in a food processor; process 1 minute or until smooth. Combine 1 cup sugar and cheeses in a large bowl; beat with a mixer at medium speed until smooth. Beat in yogurt, vanilla and salt. Add whole eggs, 1 at a time, beating well after each addition. Place 2 egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Fold beaten egg whites into cream cheese mixture. Pour filling over crust. Spoon cranberry mixture over filling. Place springform pan in a 13 x 9-inch metal baking pan. Add hot water to the pan, to a depth of 2 inches. Bake at 325° for 50 minutes or until center of cheesecake barely moves when pan is touched. Turn oven off. Cool cheesecake in closed oven for 30 minutes. Remove cheesecake from oven. Run a knife around outside edge. Cool on a wire rack. Cover and let chill 8 hours.

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