by Adam Barski, The Budder Chef, @thebudderchef. Culinary Director at the High-End Dinner Series, @thehighenddinner.
Cultivar: BC Organic Blue Dream
Infused Into: Clarified Grass Fed Butter
Infusion: To keep the unique traits of Simply Bare’s BC Organic Blue Dream cultivar intact as much as possible I made the infusion into butter that had been clarified* at a low heat for about 6 hours to pull out the flavors of the cultivar. After it is done infusing, strain it and be sure to cool it in the refrigerator as you will need it to be solidified for this recipe. Infusing at a lower heat may result in a product that is not as potent as if you were to make an infusion with decarboxylated flower, but it will preserve the flavors and volatile compounds of this exquisite cultivar to pair with the recipe.
* To clarify your butter before infusing, melt in a pot on a low heat until the milk solids have separated from the butter to the point where it becomes transparent. Strain it through a fine mesh sieve before using it to infuse.
Info: The wonderfully sweet, spicy and blueberry aromatic notes of Blue Dream immediately made me think of pairing this cultivar with Chocolate. I wanted to make something familiar and elevate it into a more wholesome treat. What better than the tried and true stoner snack: the Pop Tart!?
For this recipe I used the Simply Bare Blue Dream infused butter just in the dough of the pot tarts. Leaving it out of the fudge filling will ensure that the strong flavors of the Cannabis are not overpowering the end product, but are paired subtly with the aromatic terpene notes.
Recipe:
(adapted from Half Baked Harvest)
Fudge:
¼ c. Valrhona 100% Pure Cocoa Powder
⅔ c. Grass Fed Whole Milk or Organic Nut Mylk
1 ½ c. Valrhona 60% Dark Chocolate Chips
2 tbsp. Grass Fed Butter
2 tsp. Madagascar Pure Vanilla Extract
Dough:
2 ¼ c. Unbleached Whole Grain Flour
¼ c. Valrhona 100% Pure Cocoa Powder
1 tbsp. Organic Cane Sugar
1 tsp. Sea Salt
1 c. Simply Bare’s Blue Dream Infused Butter, cold. Cut into 16 pieces.
½ c. Ice Cold Filtered Water
1 Free-Range Egg, beaten with a touch of water. For building the Pot Tarts.
Frosting:
2 c. Organic Confectioners Sugar
2 tbsp. Valrhona 100% Pure Cocoa Powder
1 tbsp. Madagascar Pure Vanilla Extract
3 tbsp. Filtered Water
2 oz. Valrhona’s Guanaja 70% Dark Chocolate, melted
1 Free-Range Egg White
Coarse Sea Salt or Cane Sugar for garnish.
Method:
Start by making the frosting as it will need to cool and set up before building the Pot Tarts.
Next make the dough.
In the meantime, make the frosting.
Time to build the Pot Tarts!
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