When did Valentine’s Day become the only day in the calendar to celebrate love? Surprise your loved one with this menu, and set the mood perfectly for your next couples’ night in.
- Starter: Oysters in three variations
- Main course: Braised alpine ox cheek with infused potato and tonka bean gratin and seasonal vegetables
- Dessert: Infused Macaron Duet
The perfect combination for food lovers, cannabis lovers and all the lovers <3
Oysters in three variations
For this sensual menu, we have focused on the use of foods that are said to have an aphrodisiac effect.
Of course, we have also taken care in the choice of the cannabis used to select varieties that are also renowned for sensitive activities.
By the way, the word “aphrodisiac” comes from the Greek goddess of love Aphrodite, who according to legend “sprang from the foam of the sea” and was born from an oyster.
This oyster combination has rightly earned the name “starter”.
For the MCT cannabis oil used in the recipe, a concentrate of the “SexBud” variety was dissolved in MCT oil as a carrier substance.
The strain “SexBud” is said to have energetic and uplifting sativa high properties, creative and sensually stimulating. It is said to help lose inhibitions and maintain a high energy level.
The aroma profile is very complex and dominates with grapefruit, peach and pineapple.
1) Oysters naturelle
For “oysters naturelle” there is usually no need for recipe instructions, as the fresh oyster is basically just opened, separated from the shell muscle and eaten with -usually- some pepper, lemon and the water contained in the shell.
The oyster is opened by piercing between the shells with an oyster knife at the back, creating a gap between the lid and the shell with a twisting motion. A knife can now be used to loosen the muscle and open the shell.
For our version of the “oyster naturelle” we added 1 drop of “SexBud” cannabis infused MCT oil, which offers a wonderful and harmonious flavor due to its fruity aromas reminiscent of grapefruit and pineapple and last but not least its umami properties.
Since it is usually very difficult to obtain pure extracts on the open market, we recommend paying attention to choose an MCT oil with foreground citrus aromas (Limonene).
2) Oysters with infused apple-wasabi foam and caviar
This recipe basically consists exclusively of foods that are said to have a stimulating effect and increased sensitivity. Of course, we also used MCT oil made from the cannabis variety “SexBud” here to not only make the flavor profile rise.
- 1 sheet of white gelatin
- 1 organic apple
- 200 ml apple juice
- 1El lemon juice
- ½Tl wasabi paste
- 20 drops of MCT cannabis oil
- some caviar
Tip: If you don’t have sturgeon caviar available, you can use lumpfish roe if necessary.
For the foam, the gelatin is soaked in cold water, the apple is quartered, cored and cut into small cubes with the peel. Now the apple cubes, 100ml juice and the lemon juice are thoroughly pureed with a hand blender and strained through a fine sieve.
The remaining 100ml juice is now heated in a pot, but not boiled. The Gelatine is squeezed out and dissolved in the warm apple juice. Then add the juice to the puree mixture, add the cannabis oil drops and season with wasabi and salt. The mixture is now placed in a large and wide container and refrigerated for 3-4 hours, whisking at an angle just below the surface every 15-20 minutes to incorporate as much air as possible.
To serve, lift off the foam with a spoon and place on top of the oyster,- garnish with a pinch of caviar.
3) Oysters au gratin
- 5g soft salted butter per oyster
- 1 tsp breadcrumbs
- 0,1g decarboxylated flower material per – we have chosen the indica variety “Blue Cheese”
To make the gratin, carefully chop the plant materials and combine with the softened butter and breadcrumbs to make a uniform mixture.
To gratinate, place about a tablespoon of the mixture on the drained oyster and bake under a salamander, or in the oven under the top heat for about 2 minutes.
To keep the uneven shells in place, coarse salt on the baking sheet is suitable.
Braised alpine ox cheek with infused potato and tonka bean gratin and seasonal vegetables
Braised alpine ox cheek
- 2 mountain pasture ox cheeks
- 500 ml red wine
- 250 ml port wine
- 1 large onion
- 2 large carrots
- ½ tuber of celery
- 1 parsnip
- ½ stick celery
- ½ stick of leek
- 2 leaves bay leaf
- 5 stalks parsley
- 5 large organic hemp leaves
- 3 juniper berries
- 2 tablespoons tomato paste
- Olive oil for sautéing
Prepare the cheek by paring it, removing fat, tendons and connective tissue from the surface. The cut pieces, the so-called parures, are later used for the sauce.
The onion is freed from the dry skin, the vegetables are coarsely diced. Hemp and parsley are chopped only very coarsely. Now the meat is salted all over and browned on all sides in a hot roaster with a little olive oil over high heat, removed from the pot and set aside. Now first add the onion cubes to the roasting mixture in the still hot pot and roast them, then add the tomato paste and the diced root vegetables and roast them as well.
When everything is roasted, deglaze with red wine, stirring with a wooden spoon to loosen the drippings from the bottom of the pot.
The roasted ox cheek is now added back to the vegetables in the roaster, – bay leaf, juniper and leek in slices, as well as hemp and parsley to it. The hemp gives the sauce a deeper flavor. The whole is now poured with the remaining wine and port wine and filled up with water, so that the meat is slightly covered.
The roaster now goes into the oven at 160°c for about 3.5 hours. Similar to potatoes, the consistency of the cooking can be tested by piercing with a metal skewer.
When the meat is cooked, the sauce is passed through a sieve and simmered down a little more, depending on the consistency.
The high collagen content of the ox cheek ensures that the sauce no longer needs to be bound.
The sauce is seasoned with salt and pepper before serving.
Infused Potato and Tonka Bean Gratin (4 servings)
- 800g potatoes
- 1 large onion
- 1 tonka bean
- 1,2g cannabis flower* (Harleqin CBD)
- black pepper
- 1 clove of garlic
- 10g butter
- 300 ml cream
(*we have chosen in this case, especially in combination of the menu sequence, a spicy (α and β pinene, myrcene ) variety “Harlequin CBD” with a high CBD content, which is known for a pleasant physical relaxation. A previous decarboxylation is not mandatory for this gratin, since fat content and the duration of the baking process contribute to the “activation”. However, if you want to be sure that the flower material is 100% active, you can do this step separately in advance. )
The potatoes are peeled and sliced thinly with a mandoline, and the onion is finely diced. Now rub the inside of the baking dish with the garlic clove, then with butter. The potato slices are now layered slightly overlapping in the baking dish. After the first layer, a few diced onions, as well as some salt, some flower material and a touch of grated tonka bean are added to the first layer and covered again with potato slices. Continue in this way until the baking dish is filled to the top.
Now the cream can be added until the top layer is also covered with a thin layer of cream.
Place the baking dish in a preheated oven at 175°c (convection oven) on the middle shelf for 45 minutes. If the cream is still a bit runny after the time is up, extend the baking time by another 5 minutes.
We served our version with cardamom carrots and cauliflower, green asparagus tips tomato and herb mushroom.
Infused Macaron Duet
Various variations can be created from the basic macaron and buttercream recipe.
We have developed an intoxicating duet in the style of “Black Forest Cherry” and “Isfahan”.
Baking macarons is a bit of a challenge, but if you work carefully and conscientiously, nothing stands in the way of a delicious result.
A classic macaron is crispy on the surface and still a little moist inside.
We made our version with an infused buttercream, in which case we also worked with “Durban Poison” extract to keep the color and texture of the buttercream. Durban Poison is a sativa dominant strain and has strong fruity aromas. The strain is said to have a stimulating, energetic and happy to euphoric effect.
For the macaron shells:
- Powdered sugar (210 g)
- almond flour (95 g), finely ground
- 1 TSP. Salt
- 3 egg whites – room temperature
- sugar (50 g)
- 5 drops of vanilla extract
Optional food coloring: We colored our macaron shells first with some cocoa for the dark ones and with some raspberry reduction for the pink ones. We then frosted the light ones with red chocolate frosting. When using cocoa, be careful not to use too much so as not to affect the texture of the dough too much.
Preparing it is quite important that the egg white is at room temperature. It is best to have it ready at least 30 minutes before you start working.
To obtain a fine final product, powdered sugar and almond flour are once again passed through a food processor and then sifted finely. If you don’t have a food processor, sift the mixture several times to get a fine powder.
Now beat the egg whites with a pinch of salt until foamy, add the sugar and beat until stiff. Here, make sure that the egg whites are completely stiff and firmly beaten. The finished mixture should not tip when the whisk is removed, but should form firm peaks. When the whipped egg whites are properly whipped, you can turn the bowl over without mass changing shape or even something falling out.
Now mix in vanilla extract and food coloring if desired.
The technique of mixing the dough has a name: macaroning.
Here, the dough is mixed with a dough spatula and smoothed until the mass flows from the spoon like a ribbon.
This step should be done very carefully. Often the mistake is made that either too much or too little macaron was used.
First, we now add 1/3 of the almond flour mixture to the beaten egg white and begin to mix it with the spatula. Once the masses begin to combine, the rest can be added. It has been found that a rough guide number of 35 to 40 times “folding the dough” usually gives the desired result.
The mass should have a consistency like cement, – some compare it to lava.
If you can paint an 8 with the dough flowing from the spatula without it cracking, the mass is good.
Using a piping bag, pipe the raw mixture onto a baking sheet lined with baking paper into small cups about 8 cm in diameter. Baking paper has proven to be a better alternative at this point compared to silicone mats.
There should be a few cm between the rounds so that they can bake evenly.
It is now important to flip the baking sheet open a few times so that the doe become flat and even and any air bubbles that may have remained can escape.
The tray is now left to rest for at least 45 minutes so that the surfaces dry. If you run your finger lightly over the mixture without it sticking or smudging, the shells can be baked.
The oven should be preheated to 150°c if possible. Since household ovens often have temperature fluctuations, an internal temperature gauge is an advantage.
Now bake the macarons on the middle shelf for 17 minutes. If they still stick too tightly to the baking paper, they can be baked for another minute.
The macarons should cool completely on a wire rack before they are used again.
The buttercream can be produced as a basic mass and subsequently flavored as needed.
- 250g butter – at room temperature
- 360g powdered sugar
- 20 drops of “Durban Poison” cannabis extract
- 3 tsp cream
- for the black forest cherry macarons: cherry brandy
- for the raspberry- lychee macarons: rose water
Beat the softened butter with a mixer for 2 minutes until fluffy, then add the powdered sugar and cannabis extract and continue mixing until everything is evenly incorporated. Now stir in the flavoring agents and gradually the cream until the desired consistency is reached.
- canned lychee – drained
- fresh raspberries
- Black cherries preserved in kirsch or rum
Now, for the Black Forest Cherry Macaron, use a piping bag to pipe the cherry brandy buttercream onto the insides of two shells, place a pitted cherry in the center and join the two halves together.
For the raspberry-lychee-rose macaron, we proceed in the same way with the rose water buttercream and a lychee in the center. Now add fresh raspberries in a circle around the love fruit before joining the halves together.