Baklava is a dream to infuse, with amazing flavors in its flaky phyllo and canna-butter layers. The cucumber spirals are impressive to behold and taste wonderfully smoky and citrusy. Lemon curd is easy to make and even easier to eat with just a spoon and a screen. Jack Herer from Pruf Cultivar’s Curated Collection rocked these recipes.
Rose and Resin Baklava
30 servings
Ingredients:
1 pound pistachios, lightly toasted
1 16-ounce package phyllo dough, defrosted
5 tablespoons canna-butter, melted
11 tablespoons unsalted butter, melted
1 cup granulated sugar
1 cup water
1 teaspoon vanilla extract
1/2 cup honey
1 tablespoon rose water
Directions:
1. Heat oven to 340 F.
2. Butter the bottom and sides of a 9-by-13-inch baking pan.
3. In a food processor, chop the pistachios into a medium-fine texture. In a small bowl, combine both butters and mix well.
4. Unroll the phyllo dough and cover with a lightly dampened cloth to keep from drying out as you work. Place 2 sheets of dough in the pan, and brush with the butter. Place another sheet of dough on top and repeat with individual sheets of phyllo until you have layered 12 sheets.
5. Sprinkle the chopped nuts on top. From here, continue the pattern, adding the nuts with the butter in between each layer of dough. The top layers should be near 6 to 8 sheets high.
6. Using a sharp knife, cut to the bottom of the pan into diamond or square shapes. Bake for about 50 minutes, until baklava is golden and crisp.
7. While the baklava is baking, make the sauce! Boil sugar and water until the sugar is melted. Add vanilla, honey and rose water. Simmer slowly for about 45 minutes.
8. Remove baklava from the oven and immediately pour sauce over it. Let cool, and then enjoy.
High Tide Rolls
Serves 12, two pieces per serving
Ingredients:
2 cucumbers, ends removed
4 teaspoons canna-butter, softened
8 ounces cream cheese, softened
5 ounces smoked salmon
5 tablespoons mayonnaise
2 scallions, cut into pieces
2 tablespoons fresh dill, chopped
1 tablespoon fresh lemon juice
1/2 teaspoon coarse-ground black pepper
1/2 teaspoon salt
4 tablespoons capers
Directions:
1. Place the cucumbers on your work surface. Using a vegetable peeler, slice the cucumbers horizontally, trying to cut a slice that is the whole length of the cucumber. Pat the slices dry with a clean dish towel.
2. In a food processor, combine the canna-butter, cream cheese, salmon, mayonnaise, scallion, dill, lemon juice, pepper and salt. Process until smooth.
3. Spread each cucumber slice with the salmon mixture, 1 to 2 tablespoons each. Sprinkle with the capers. Tightly roll each slice. The slices will stay together; no need for a toothpick.
4. Place on a serving tray and enjoy.
Lemon Haze on a Toasted Baguette
Makes 12 slices
Ingredients:
2 large lemons, zested and juiced (a generous half cup)
1 cup granulated sugar
5 egg yolks, lightly beaten
6 tablespoons unsalted butter, cut into pieces
2 tablespoons canna-butter, cut into pieces
1/2 teaspoon vanilla extract
Pinch of salt
12 slices baguette, toasted
1 cup fresh berries, sliced if large
1/3 cup flaked coconut
Directions:
1. In a medium bowl, combine the zest and sugar. Mash them together with a wooden spoon or potato masher.
2. In a medium saucepan, combine the zest and sugar mixture, lemon juice, yolks and butters. Stir well to mix. Cook the mixture over low to medium heat, stirring frequently, until the butters are melted and the mixture thickens, about 12 to 15 minutes. Remove from heat and place in a bowl.
3. Stir in the vanilla and salt.
4. The mixture will continue to thicken as it cools. Place plastic wrap against the curd and chill for at least 2 hours.
5. Spread the curd over the toasted bread. Top with berries and flaked coconut.
