Embracing SoCal Fall with a Cannabis-Infused Twist: Chef Jenn’s Modern Waldorf Salad
Hey there, food lovers! Chef Jenn here, coming to you with a fresh take on fall flavors, Southern California style. As the sun continues to shine and the temperatures hover around a delightful 80 degrees, we’re all about infusing some seasonal flair into our dishes. Recently, I had the pleasure of chatting about fall recipes on the “How to Do the Pot” podcast, where we explored creative ways to incorporate cannabis into everyday cooking. Whether you’re a seasoned enthusiast or simply curious, adding a touch of cannabis to your favorite recipe is super easy! It can be as simple as adding your favorite edible. For this recipe, I would add my go-to, Plus Tart Cherry Relief, which can elevate your culinary adventures effortlessly. These 1 MG THC gummies are a great low-dose edible. Or you can use infused honey or a few drops of your preferred tincture, which are equally fantastic options! Now, let’s dive into today’s star dish: Waldorf Salad. This classic salad gets a vibrant twist with a creamy Greek yogurt vinaigrette and a medley of crunchy, sweet ingredients. Ingredients: For the Vinaigrette: 1/4 cup plain Greek yogurt 2 tablespoons lemon juice 1 tablespoon white wine vinegar 4 tablespoons olive oil 1/4 teaspoon Dijon mustard Sea salt and freshly cracked black pepper, to taste For the Salad: 1/3 cup walnuts or pecans, toasted and chopped 2/3 cup celery, chopped 2 small Granny Smith apples, cored and diced 2 small Pink Lady apples, cored and diced 2 tablespoons dried cherries, roughly chopped 1 head Boston leaf lettuce Celery leaves, for garnish Instructions: Prepare the Vinaigrette: In a bowl, whisk together Greek yogurt, lemon juice, white wine vinegar, olive oil, Dijon mustard, sea salt, and black pepper until smooth. Assemble the Salad: Combine toasted nuts, chopped celery, diced apples, and dried cherries in a large salad bowl. Pour the prepared vinaigrette over the salad ingredients and toss gently to coat evenly. Serve: Arrange Boston leaf lettuce on individual plates or a serving platter. Spoon the dressed salad over the lettuce. Garnish with celery leaves for an extra pop of freshness. This Waldorf Salad is not only a feast for the senses but also a celebration of the season’s best. Whether you’re enjoying it for lunch or as a light dinner, the infusion of cannabis adds a playful twist that enhances the dining experience. For more delicious recipes and personalized culinary experiences, visit my website and follow along on social media. Let’s cook up something amazing together!
Spiced Apple Cherry Cake with Toasted Caramel Pecan Sauce – A Fall Favorite with a Cannabis Twist
Hey, everyone! Chef Jenn here, and I’m so excited to share one of my favorite fall dessert recipes, straight from my recent podcast interview on “How to Do the Pot”! This Spiced Apple Cherry Cake with Toasted Caramel Pecan Sauce is perfect for cozying up as the weather cools down. It’s got all those warm spices, the tartness of Granny Smith apples, and sweet pops of dried cherries—topped with a rich caramel pecan sauce that takes it over the top! Now, if you know me, you know I love giving people the freedom to personalize their dining experience. Rather than infusing an entire dish, I prefer to infuse sauces and serve them on the side. This allows each guest to tailor their dose to their comfort level, ensuring that no one ever has to skip a dish out of concern about overconsumption. It’s all about making cannabis-infused dining both approachable and enjoyable, while keeping everything safe and, of course, delicious! The Magic of Cannabis Infusions For this cake, I like to infuse the Toasted Caramel Pecan Sauce. It’s super easy, and you can infuse it with canna-cream for a mellow, buttery, and oh-so-luxurious flavor. This method keeps the cake itself traditional, allowing guests to opt in or out of the infused element. Let me show you how to make this delicious treat, and I’ll walk you through my cannabis infusion tips along the way. Spiced Apple Cherry Cake with Toasted Caramel Pecan Sauce Serves: 12 to 14 Ingredients: ½ lb unsalted butter 1 cup sugar 2 eggs ½ tbsp vanilla 1 ½ cups flour ¼ tsp freshly grated nutmeg 1 tsp ground cinnamon 1 ½ tsp baking soda ½ tsp salt 2 medium Granny Smith apples, peeled and chopped ¼ cup pecans, chopped ⅓ cup dried cherries Instructions: Preheat your oven to 350°F and grease a 13×9-inch cake pan (or a quarter sheet pan). Line with parchment paper for easy removal. In a stand mixer, beat the butter and sugar until light and fluffy (about 4 minutes). Add eggs one at a time, beating well after each, and mix in the vanilla. In a separate bowl, whisk together the flour, nutmeg, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, beating on low until just combined. Fold in the apples, pecans, and cherries. Spread the thick batter into your prepared pan, using a spatula to smooth it out. Bake for 35-40 minutes, or until a toothpick comes out clean. Let it cool before slicing. Toasted Caramel Pecan Sauce Serves: 14 to 16 Ingredients: 4 tbsp unsalted butter ½ cup pecans 1 cup light or dark brown sugar 1/2 cup infused whipping cream 1/2 cup whipping cream Instructions: Melt the butter over medium-high heat and add the pecans. Stir for 2-3 minutes until lightly toasted and fragrant. Stir in the brown sugar and cook until it begins to melt. Add 1/2 cup cream and cook until the mixture boils, stirring constantly to dissolve the sugar. Remove from heat and whisk in 1/2 cup infused cream. Drizzle this rich, nutty sauce over slices of the cake. Chef Jenn’s Cannabis Infusion Tips: For cannabis dinners, I like to give my guests control over how much they consume. Instead of infusing the whole cake, I recommend infusing the toasted caramel cream sauce, but there are many ways to infuse this recipe. Other Infusion Options: If you want to get creative, you could also add infused butter, or add a few drops of an oil-based tincture to the sauce. If you were interested in infusing the cake you could replace some or all of the butter, sugar, or even cannabis-infused flour to the cake batter itself. But for events, I find keeping the infusion in the sauce allows guests more control. This way, everyone gets to enjoy the dessert, and no one has to worry about over-consuming. Plus, let’s be real—who can resist a rich caramel sauce? This cake is a total hit whether you infuse it or not. So go ahead, try it out, and don’t forget to tag me on social media when you make it! Happy baking and infusing!
Treat Mom to Breakfast in Bed this Mother’s Day with Quick and Easy Cinnamon Rolls
Mother’s Day is a time to celebrate the incredible women in our lives, and what better way to show appreciation than by treating Mom to a delightful breakfast in bed? These quick and easy cinnamon rolls are the perfect way to start her day on a sweet note. Best of all, you can make them the night before with the help of mom or dad, so all you have to do in the morning is pop them in the oven and prepare to impress. Ingredients: For the Dough: 2 and 3/4 cups all-purpose flour (spooned & leveled) 1/4 cup granulated sugar 1/2 teaspoon salt 3/4 cup whole milk 3 tablespoons unsalted butter 2 and 1/4 teaspoons Platinum Yeast from Red Star or any instant yeast (1 standard packet) 1 large egg, at room temperature For the Filling: 6 tablespoons unsalted butter, extra softened 1/3 cup packed dark brown sugar 1/4 cup turbinado sugar 2 tablespoons non-fat milk powder 1 tablespoon ground cinnamon For the Cream Cheese Icing: 4 ounces full-fat block cream cheese, softened to room temperature 3 tablespoons unsalted butter, softened to room temperature 2/3 cup confectioners’ sugar 1 teaspoon vanilla bean paste Instructions: 1. Make the Dough: Whisk the flour, sugar, and salt together in a large bowl and set aside. Heat the milk and butter in a saucepan on the stove until the butter has melted and the mixture is warm to the touch. Transfer the mixture to a stand mixer and beat until the temperature reaches about 110°F/43°C. Beat in the yeast until dissolved, then add the egg and mix on medium speed until a soft dough forms. 2. Fill the Rolls: Roll out the dough into a 20×14-inch rectangle on a lightly floured surface. Spread the softened butter on top of the dough. In a small bowl, mix together the dark brown sugar, turbinado sugar, milk powder, and cinnamon, then sprinkle the mixture evenly over the dough. Roll up the dough to make a 20-inch log, then cut into 10–12 even rolls and arrange in a lightly greased 9 X 13-inch square baking pan. 3. Rise: Cover the pan with plastic wrap and allow the rolls to rise in a warm environment for 60–90 minutes or until doubled in size. 4. Bake the Rolls: Preheat the oven to 375°F (190°C) and bake for 24–27 minutes, or until lightly browned. If the tops are browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven and place on a wire rack to cool. 5. Make the Icing: In a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth and creamy. Add the butter and beat until smooth, then beat in the confectioners’ sugar and vanilla bean paste until combined. Spread the icing over the warm rolls and serve immediately. These homemade cinnamon rolls are sure to make Mom feel loved and appreciated this Mother’s Day. Serve them with a fresh cup of coffee or her favorite tea for the ultimate breakfast in bed experience. Remember, it’s the thought and effort that counts, so don’t worry if they’re not perfect – Mom will appreciate the gesture no matter what. Happy Mother’s Day! Note: Leftover rolls can be stored tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
