Springtime Favorites

Spring is here!  Why not celebrate with some of the season’s favorite ingredients?  When you eat seasonally you can support local agriculture while reducing the environmental impact of trucking in foods from far away.  So let’s look towards asparagus and strawberries, both of which should be starting to appear in the markets, right about now.

 

Stir Fried Shrimp & Asparagus

This satisfying stir-fry dinner goes together in a flash.  Serve over rice or your favorite Asian style noodles.


Yield:    4 Cups
Serving Size: 
1 Cup plus rice or noodles

1/2 teaspoon minced garlic
2 tablespoons minced fresh ginger
1/3 cup chicken or vegetable stock
2 tablespoons rice vinegar
2 tablespoons oyster sauce
1 tablespoon sesame oil
1 teaspoon sugar
1/2 teaspoon black pepper
2 teaspoons cornstarch
3 tablespoons melted cannabis infused butter*
4 teaspoons vegetable or canola oil, divided
1 pound peeled fresh medium raw shrimp
2 cups fresh trimmed asparagus pieces (cut each stalk into 4 to 5 pieces)
4 ounces sliced white, cremini, or shitake mushrooms
4 green onions, white and green parts, minced

 

Whisk together garlic, ginger, stock, vinegar, oyster sauce, sesame oil, sugar, salt, pepper, and cornstarch until well combined.  Whisk in melted cannabis infused butter until well combined and mixture is emulsified.  You can alternately prepare sauce in a small food processor.  Set aside.

 

Heat a wok over high heat.  Add 2 teaspoons oil and swirl to coat wok.  Add shrimp and stir fry just until cooked, about 4 to 5 minutes.  Remove shrimp from wok and set aside.  Add remaining 2 teaspoons oil to wok and swirl to coat.  Add asparagus, mushrooms, and green onions to wok and stir-fry until crisp-tender, about 6 minutes.  Return shrimp to wok and stir to combine ingredients.  Stir sauce and pour over ingredients in wok.  Cook, stirring constantly, for about a minute or until sauce heats through, thickens, and evenly coats the food.  Serve immediately over rice or noodles.

 

Kush Covered Strawberries

Everyone always oohs and ahhs over Chocolate Covered Strawberries, but they aren’t difficult to make.


Yield: 6 Chocolate Covered Strawberries
Suggested Serving: 1 Berry

6 ounces dark or milk chocolate
2 ounces white chocolate (optional)
about 12 extra large strawberries
1 ½ to 3 grams finely ground hash or decarboxylated kief*



Take care when melting chocolate or you can easily end up with a grainy mess. The lighter the chocolate, the higher the chances of this happening. The most important thing to remember is that chocolate melts better at lower temperatures. Never let your chocolate get above 115° F. Also avoid getting even a single drop of water into your chocolate as this can also cause it to turn grain.  Likewise make sure the berries are completely dry before dipping.

 

The best method is using a double boiler (one pot that holds the chocolate that fits over another which contains about an inch or two of simmering water). If you don’t have a double boiler, you can use a heatproof bowl, which is large enough to be suspended over a pot without its bottom touching the simmering water. Stir the melting chocolate often. Remove from the heat as soon as the chocolate is melted and stir in the finely ground hash or kief until smooth.

 

Alternatively, you can melt chocolate in a dry oven. Place grated chocolate in a metal bowl and place it in an oven set at 110° F (if your oven doesn’t go that low, use the lowest temperature and keep the door ajar). Your chocolate will melt in about an hour.  Again, stir in the ground hash or kief once chocolate has melted.

 

Once the chocolate has melted and hash has been mixed in, dip dry strawberries in the chocolate, using a spoon to help cover the berries.  Place coated berries on waxed paper to set.  (If you want to speed the process, set in the freezer for a minute.)

 

If you want to add decorative white chocolate, as in the photo above, melt the white chocolate using the dry oven or double boiler method (avoid microwave melting of white chocolate as it’s super tricky and with certain brands, impossible).  Once melted, dip a fork into the white chocolate and move it back and forth over the set chocolate dipped berries, letting the white chocolate drip as you go.  Let set.

 

While you can make these up to a day in advance, several hours is best.  The riper your berries, the less time they will keep, however, less ripe berries don’t taste as good, so it’s a Catch-22.  Store in the refrigerator until ready to serve.

 


 

Note: learn more about cannabis cooking basics including dosing, making butter and oil, and cooking with hash and kief here: www.cannabischeri.com/category/cooking-basics/