Infused Ricotta!
Happy, happy June! I hope you all are having a beautiful spring-almost-summer, and I hope you have fun stuff planned for time off. In my efforts to send you yummy stuff, I’ve come up with a great way to add a little deliciousness, and cannabis, to your summer menu. Infusing dairy can be tricky, as the flavor profiles of Cannabis can be a challenge, but I know you’ll like these ways to use ricotta. It’s lower in calories than a lot of dips and dressings, and the flavor is excellent. Spread some of the savory ricotta on a platter, scatter crisp beautiful vegetables over, and you’ve got something fab. Try the sweet version on seared figs or roasted stone fruit – astonishing. Recipes like this are great to groups as well, since each person can determine how much cannabis they want. I want you to have a lovely summer filled with good food and fun; start with these two recipes and see where you go! Yours in grandma medicine and good food…..MJW
Infused Ricotta
Humble ricotta is remarkably adaptable, and is great used in place of mayo or butter. Try this goodness on your burgers, pasta, fruit, veg, almost anything.
Italian Style Infused Ricotta
1 C. whole milk ricotta
1 Tb. infused butter
1 Tb. minced fresh basil
1 tsp. minced fresh rosemary
½ tsp red pepper flakes
Salt and pepper to taste
Whisk all the ingredients in a small bowl, let the flavors marry a while, then use on sandwiches, salads, stuffed mushrooms, etc.
Sweet Infused Ricotta
1 C. whole milk ricotta
1 Tb. infused vegetable glycerin
1 Tb orange zest
2 tsp. brown sugar
Dash salt, ground ginger or cardamom – up to you
1 Tb. softened or whipped cream cheese (the glycerin loosens up the mix, cream cheese helps)
Follow the directions above, then use on French toast, cake, grilled fruit – you get the idea. These yield about 1 mg. cannabinoids per teaspoon – yum!
