If this winter has you chilled to the bone, this Beef Bourguignon (or Boeuf Bourguignon if we’re being properly French) is just the kind of boeuf-y, hearty meal you need to warm you from the inside out.
Sweet, tart, and refreshing, this pretty in pink Grapefruit Campari Granita + Yogurt Semifreddo situation is the perfect end to any meal.
I’m smitten with the flavor combo here – the grapefruit and Campari will wake up your taste buds (Negroni lovers will pretty much die when they taste it) – and it is a match made in heaven with the yogurt semifreddo. It’s like a little game of tag between sweet and tart, a barely there kiss of bitterness, then a second rendition of sweet and tart.
Cannabis-infused treats are no longer limited to your pan of pot brownies made from a box mix. Nope, edibles are all grown up, and they have good taste. Even Ruhlman is weighing in on how to cook with cannabis.
In 2014 legal marijuana sales in the US came in at an estimated $2.6 billion. That number is estimated to reach $8.2 billion by 2018. A big part of that number will be due to edibles. In Colorado (the first of four states to legalize the recreational use of marijuana), edibles are a major part of the cannabis market, accounting for 50% or more of sales at some retail shops.
The quality and variety of edibles available on the market has grown by leaps and bounds. At the Emerald Cup hosted last month in Santa Rosa, we saw everything from cannabis infused cotton candy to medicated creme brulee. When we walked the expo hall at the Marijuana Business Conference, there were times when we could easily have been at the Fancy Food Show, checking out booths of artisanal sodas and fair trade chocolate. Times have changed, edibles are more sophisticated than ever before, and with the growing focus on lab testing, products that are rising to the top are those that can deliver accurate and consistent dosing.
It’s not surprising that cannabis patients in the Bay Area have their choice of delicious ways to medicate. We are a food-loving, food-obsessed tribe, who care about what we eat and how it tastes, and from the looks of it, edibles producers have taken note. So, if you are looking to medicate with the delicious in mind, look no further:
Did you make this Bacon-Infused Bourbon yet? Yes? Oh good, because you’re about to put it to great use.
You’ve heard of Hot Buttered Rum? Well this is Hot Buttered Bourbon, MAPLE BACON Hot Buttered Bourbon to be exact! You can just call it your new favorite wintertime drink.
We made some impressive upgrades from your traditional Hot Buttered Rum. First, there is of course, the swap out of the rum with our home-infused Bacon Bourbon. Then, we tackle the “buttered” component.
In our last post, we talked a little bit about “fat washing” – well the same method is applied to the butter broth for this cocktail. (Bone broth, eat your heart out, there’s a new sexy broth in town). See, most buttered cocktails are made by stirring in whole butter that’s been mixed with warm spices, which works for a few moments, until the fat separates from the liquid and you end up with an unappealing oil slick floating in your drink.
By using the fat washing method, you end up infusing water with all the warm and toasty flavors of the spiced butter, but then you let the fat solidify and remove it all together from the equation. Big thanks to Food and Wine and the genius of Bartender Duane Sylvestre of Bourbon Steak DC for sharing this awesome trick.