BLOOM FARMS Pre-Roll Pairings with Holiday Favorites

Entertain your guests this holiday with three delicious recipes and BLOOM FARMS pre-roll pairing. Before lighting up, pass the pre-roll around and give it a good whiff. Each strain will have its own unique terpene profile, or aroma. These recipes are designed to complement and accentuate the fragrance and flavors of each different cannabis strain and their effects.

Appetizer: Shrimp Ceviche with Citrus and Avocado

Pre-Roll Pairing: Durban Kush from BLOOM FARMS

Terpene Highlights: Citrus, Pine, Spicy

Effects: Uplifting and happy
Recipe below

Side Dish: Stuffed Portabella Mushrooms with Sundried Tomatoes

Pre-Roll Pairing: Black Jack from BLOOM FARMS

Terpene Highlights: Earthy, Sweet, Pine

Effects: Euphoric and talkative
Recipe below

Dessert: Smoky-Sweet Pineapple Fruitcake

Pre-Roll Pairing: Pineapple Cannatonic from BLOOM FARMS

Terpene Highlights: Woodsy, Earthy, Fruity

Effects: CBD-heavy to bring down the high, chill-out
Recipe below

Shrimp Ceviche with Citrus and Avocado
Serves 6

Ingredients:
• 2 ruby red grapefruit
• 3 limes, juiced
• 1 lb shrimp, peeled and deveined
• 1 shallot, minced
• 1 green jalapeno, seeded and diced
• 1 red Thai bird chili, chopped, optional
• 1 avocado, cubed
• ¼ cup cilantro, chopped
• 2 Tbsp medicated olive oil, optional
• Salt to taste

 

Directions:
1. Segment the grapefruit but cutting it in half from top to bottom, not around the center.
2. Lay one half on the cutting board and whittle away the skin leaving as much fruit as you can.
3. Once all the thick skin as been removed, carefully slice into each segment, as close to the membrane as possible to remove the fruit. Continue until all fruit has been released. It’ll be messy but try to reserve as much of the grapefruit juice as possible. Set aside.
4. Boil a medium pot of water over high heat and add in the shrimp. Boil for two minutes, drain, and shock in an ice bath to stop the cooking.
5. Rough chop the shrimp into three pieces before adding into the bowl with the grapefruit, reserved grapefruit juice, lime juice, and shallots. Chill in the refrigerator for 30 minutes to marinate.
6. Remove the chilled shrimp from the fridge and toss gently with the hot peppers and cilantro. Feel free to omit the Thai birds if you’re worried about the heat.
7. Salt to taste and serve with avocado. You can drizzle a little medicated olive oil on top of each plated dish if you’d like.

Stuffed Portabella Mushrooms with Sundried Tomatoes

Serves 6

Ingredients:
• 3 portobella mushroom
• ¼ cup canola oil
• 5 sun-dried tomatoes, packed in oil
• 1 cup spinach, quickly blanched, drained, and chopped
• ¼ cup shallots, minced
• 4 cloves garlic, minced
• ½ tsp salt
• 1 large egg yolk
• ⅓ cup bread crumbs
• 1 Tbsp basil pesto
• Shaved asiago cheese
• 2 Tbsp extra virgin olive oil, sub for medicated if you’d like

 

Directions:
1. Preheat oven to 400ºF
2. In large bowl, toss portobello mushrooms in canola oil and set aside.
3. Finely chop sun-dried tomatoes and reserve 1 TBSP of the oil. Heat a skillet over moderate heat and add the sun-dried tomatoes, reserved oil, shallots, garlic, and salt. Stir until shallots are softened and add in chopped spinach. Cook for an additional minute.
4. Remove the spinach mixture from heat and mix in egg yolk, bread crumbs, and basil pesto until uniform.
5. Mound the stuffing into the portobello mushroom caps. Arrange on a baking sheet and shave asiago cheese on top. Bake for 15 minutes.
6. Drizzle olive oil on top before serving.

Smoky-Sweet Pineapple Fruitcake
Makes 8 servings

Ingredients:
• 3 Tbsp butter
• ½ cup brown sugar
• 2 cups fresh pineapple, chopped into ½ in pieces
• ¼ cup mezcal
• ⅓ cup dried sour cherries
• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ¼ tsp ground ginger
• ½ cup butter, room temperature, sub with canna-butter if you’d like
• ¾ cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• ⅓ cup milk
• Whipped cream, optional

 

Directions:
1. Preheat oven to 350ºF and grease an 8-in non-stick bundt pan.
2. Melt 3 Tbsp butter in a skillet over medium-high and add brown sugar. Cook until you see bubbles then add pineapple and cook for 2-3 minutes, until softened. Remove from heat and pour into the prepared cake pan.
3. In a small bowl, soak dried cherries in mezcal.
4. In a medium bowl, mix all-purpose flour, baking powder, salt, and ginger.
5. With an electric mixer, beat  ½ cup butter and ¾ cup sugar until whipped and fluffy. Start adding eggs one at a time until the mixture is uniform. Add in vanilla. Reduce the speed and slowly add in ⅓ of the flour mixture and ½ of the milk, beat until uniform before repeating with more flour and milk until all is incorporated.
6. Using a spatula, fold the soaked mezcal cherries into the batter until evenly distributed. Pour the batter into the cake pan on top of the pineapple.
7. Bake in the oven for 30 minutes or until a cake tester inserted into the center of the cake comes out clean.
Remove from the oven and let cool for about 15 minutes before releasing the cake from the pan. Carefully peel off the parchment paper and serve warm.

More cannabis cooking with Sousweed here.

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Author: Monica Lo

Monica LoMonica Lo is an activist and photographer working to change public perception of cannabis users. Monica is the creator of Sous Weed and a photo contributor at Stock Pot Images and Menu Stories. Monica shot the award-winning Sous Vide at Home cookbook with Penguin Random and Nomiku. Monica also has photography published in Ganja Yoga by Dee Dussault and Harper Collins.

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