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Fun and Flirty Food!

Looking for a
different way to say “I love you” this Valentine’s Day? Forgo the fancy
restaurant reservations and win your way to that special someone’s heart with these
romantic recipes at

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Looking for a different way to say “I love you” this Valentine’s Day? Forgo the fancy restaurant reservations and win your way to that special someone’s heart with these romantic recipes at home. Hors d’oeuvres for a night in, light snacks before a steamy and fun night of intimacy or just great party food, these dishes are perfect for celebrating love, and still having the energy to stay up all night! You and your partner can cook cheese fondue together, dive into delicious mini-molten lava cakes or just snack on delicious and healthy stuffed tomatoes—of course, the added cannabis-infusion is sure to take your night to another level of fun. Enjoy these delicious, easy recipes with someone you love!

BAGNA CÀUDA

Serves 4

¼ cup Cannabis-Infused Olive Oil

¼ cup Canna Butter

8 cloves garlic, chopped

2 two-ounce cans flat anchovies, un-drained

An assortment of your choice of meats and vegetables

Fondue pot

Heat the infused oil and Canna Butter in a sauce pan and add the garlic and anchovies, stirring until the garlic is lightly browned and the anchovies have disintegrated. Transfer to fondue pot, set temp on med-high. Cut up various vegetables and choices of meat in small pieces—broccoli, potatoes, zucchini, mushrooms, cauliflower, chicken, beef, shrimp, etc. Have an array of dipping sauces available too—barbeque, mustard, A-1, Worcestershire sauce, catsup, ranch, etc. With the platter of fresh veggies, one for the meat choices and the sauces in a row, start frying each bite at a time, enjoying a dish cooked to perfection by each and every individual.

CHEESE FONDUE

Serves 6

1 garlic clove, halved crosswise

1 ½ cup dry white wine

1 tablespoon cornstarch

2 teaspoon Kirsh (the liquor that is responsible for the authentic taste in this recipe)

2 cup coarsely grated Emmental cheese

2 cup coarsely grated Gruyere cheese

Fondue pot

Rub inside of sauce pan with cut sides of garlic, and then discard the garlic. Add wine to the pan and bring to a simmer over moderate heat. Stir cornstarch and Kirsch in a cup and set aside. Gradually add cheese to pot and cook, stirring constantly in a zig zag pattern not a circular motion to prevent the cheese from clumping until cheese is just melted and creamy. Do not let boil. Stir cornstarch mixture again and add into fondue. Bring fondue to a simmer and cook stirring until thickened, 5 to 8 minutes. Transfer to a fondue pot, and serve with pieces of crusty sourdough bread for dipping.

HEART-SHAPED BEETS

3 tablespoons Canna Butter*

1 ½ lbs. heart-shaped beets peeled and sliced

¼ teaspoon finely grated lime zest

1 teaspoon fresh lime juice

¾ teaspoon salt

¼ teaspoon freshly ground black pepper

½ cup scallion greens for garnish

Melt 1 tablespoon of Canna Butter in a 10-inch heavy skillet over moderately high heat. Add beets and lime zest and cook stirring until beets are crisp and tender, about 5 minutes. Remove skillet from heat and stir in remaining Canna Butter, lime juice, salt and pepper. Serve garnished with scallion greens.

STUFFED CHERRY TOMATOES

12 cherry tomatoes stem cut out and seeds cleaned out

Filling:

1 cup blue cheese crumbled

½ cup chopped walnuts

3 tablespoons Canna Butter

3 tablespoons ranch dressing

Mix together in a bowl and delicately stuff filling into each tomato.

CHEESY NUTS

2 tablespoons Canna Butter, melted

1 tablespoon all purpose flour

2 tablespoons Cannabis-Infused Olive Oil

2 teaspoons salt

1 teaspoon fennel seed

¼ teaspoon pepper

2 egg whites

½ cup finely grated Parmesan Reggiano cheese

½ lb. (1½ cups) almonds with skin

Preheat oven to 350°. Line the baking sheet with foil and coat evenly with infused olive oil. In a bowl, combine the flour, salt, pepper and fennel seed and mix together. In a mixing bowl, whisk the egg whites until they are foamy. Add melted Canna Butter spices and cheese and mix again. Put the nuts in the mixing bowl tossing to thoroughly coat. Spread the nuts onto the baking sheet. Bake for 45 minutes turning the nuts every 15 minutes. Remove the nuts to a clean foil sheet to cool. Store in an airtight food storage container or jar. To preserve crispness do not store in plastic bags.

INDIVIDUAL MOLTEN LAVA CAKES

Serves 6

Melted Canna Butter* for brushing molds

6 ½ tablespoons granulated sugar, plus some for dusting molds

7 tablespoons Canna Butter*, cut into pieces

3 ½ oz. bittersweet chocolate, chopped

3 large eggs

1/3 cup all purpose flour, sifted

1/8 teaspoon salt

6 4-oz. ramekins

Place rack in the middle of the oven and preheat to 350°. Brush molds with melted Canna Butter and dust with sugar, knocking out excess. Melt butter and chocolate in a metal bowl set over sauce pan of barely simmering water stirring occasionally until smooth. Remove bowl from pan and cool slightly. Whisk together eggs and remaining 6 ½ tablespoons sugar in a medium bowl. Whisk in flour, melted chocolate mixture and salt. Pour batter into ramekins, filling them about two thirds full. Put ramekins on a baking sheet. Bake until outer ½ inch of cake is set but centers are still moist, 15 to 18 minutes. Serve with a big scoop of vanilla ice cream.

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