Vol 11. Edition 4
News from CannaTown
Page 17
Recipes from Cousin D Pecan-Ricotta Egg Rolls with Glaze Today we're lling egg roll wraps (store- bought, easy) with a unique mix of ricotta, candied pecans and cranberries. Plus, glaze ! Hot damn! is will make the evening news. Filling Ingredients 2 8oz cream cheese bricks so ened. 1 30oz package full fat ricotta. 1 can sweetened condensed milk 3 tsp vanilla extract 1/2 cup infused honey (dose for 40-60 count) Mix ingredients together, adding nuts and Craisins last. Refrigerate for a little while to chill and thicken to a cannoli lling texture. Wet the edges of each egg roll wrap ( lls 40-60). Use a heaping spoonful, leaving room at edges to fold in and wrap. Freeze before frying on medium high in canola oil 60 seconds, until golden. Pull out and imme- diately roll in a mix of cinnamon and sugar. 4oz chopped pecans, candied prior 6oz bag dried cranberries, chopped
Glazed Dip Ingredients 15oz jar apricot preserves
1/3 cup water 1/3 cup sugar
1/3 cup citris vodka or similar (or water) 1/3 cup lime juice (lemon also works) Mix and heat ingredients over medium low heat until well incorporated and smooth texture. Serve warm to dip, or allow to cool. is also works with wonton wraps! I couldn't nd wonton wraps myself but cut the egg rolls into mini wraps. Place wraps in a mini mun tin, gently press down with a shot glass to create your cup. Fill with the mixture, bake about 15 minutes at 350° to crisp the edges. Top with the apricot glaze and allow to cool again (the sauce will sit as a jelly-like layer atop the cream cheese layer). at said, wonton versions are a little more like cheesecakes, while the egg rolls are so inside, the texture of the candied pecans and Craisins. But the best thing about freezing the egg rolls is that you can just pull a few out at a time (which might be good to pre- vent overeating this addictive snack)!
Need Help with Infusion? Check out Cousin D's easy guide before you bake! cannapag.es/infuse
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