Three Perfect Recipes for Fall Entertaining

Written by BlackbirdGo November 4, 2018
The Product

We recently met Felicity Chen, the Founder of Potli, a cannabis edible company specializing in infused honey—and we love her. Felicity comes from a background in food manufacturing and brings a breadth of experience to both the figurative and literal table. And not only is Potli honey chalked full of luscious, dynamic flavor, but it's even harvested on her family's own farm in Northern California.

With temperatures dropping and leaves falling, we thought it'd be nice to share three killer fall recipes featuring Potli honey for you to make at home. So whether you're having friends over for dinner or just feeling like a little nourishing self-care, we're confident you'll find a recipe you'll love. We even included a round-up of California retailers that keep Potli products on their shelves for a quick + easy guide on where to find Felicity's most tasty cannabis nectar.

Pumpkin Cobbler + Honey Swirl Ice Cream

Serves 6

Potli Pumpkin Cobler
Shot and styled by Monica Lo of Sous Weed

Ice Cream Ingredients:
  • 1 ⅓ cup whole milk
  • 1 ½ cup heavy cream
  • ¼ tsp vanilla extract
  • 1 large egg, separated
  • ¾ cup Potli Cannabis-Infused Raw Honey
Pumpkin Cobbler Ingredients:
  • 1 can pumpkin puree
  • ¼ cup heavy cream
  • 1 large egg, lightly beaten
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ¼ cup all-purpose flour
  • 1 vanilla bean, scraped
  • ½ tsp cinnamon, ground
  • ½ tsp nutmeg, grated
  • ½ tsp salt
Crumble Ingredients:
  • 1 ½ cups all-purpose flour
  • ½ cup rolled oats
  • ¼ cup granulated sugar
  • 1 Tbsp baking powder
  • ½ tsp salt
  • ½ cup salted butter, cold, small cubes
  • ½ cup heavy cream
  • 2 large eggs, lightly beaten
Directions for Honey Swirl Ice Cream:
  1. Put milk and heavy cream in a saucepan and heat over medium heat. Stir often with a wooden spoon, for about 5 minutes.
  2. Remove from heat and whisk in vanilla extract and Potli Cannabis-Infused Raw Honey until completely uniform. Pour mixture into a medium-sized mixing bowl.
  3. Next, fill a large mixing bowl with ice and set the medium-sized mixing bowl on the ice to cool down the mixture. Stir occasionally until completely chilled.
  4. Place egg white into a mixing bowl and whisk until soft peaks form, 2-3 minutes. Place egg yolk in a small bowl and whisk until thick, about 1 minute.
  5. Fold the egg yolk into the egg whites until uniform. Whisk the egg mixture into the chilled ice cream base.
  6. Pour the ice cream base into an ice cream maker and churn according to the manufacturer’s directions.
Directions for Pumpkin Cobbler:
  1. Preheat oven to 350ºF and prepare an 9x13” baking dish.
  2. In a medium mixing bowl, combine pumpkin puree, heavy cream and eggs. Mix in sugars, all-purpose flour, vanilla bean, cinnamon, nutmeg, and salt. Mix well and pour into baking dish.
  3. To make the crumble: In a large mixing bowl, whisk all-purpose flour, rolled oats, baking powder, sugar, salt.
  4. Add in small cubes of cold butter and mix with your hands until the mixture resembles coarse sand. Stir in milk and beaten eggs until moist but still chunky.
  5. Place large dollops of the crumble over the pumpkin mixture until the entire baking dish is covered. Bake for 35-45 minutes, until golden brown.
  6. Remove from oven to cool for at least 10 minutes before serving.
  7. Serve warm with a scoop of Honey Swirl Ice Cream on top!

Medicated Pumpkin Smash Cocktail

Potli Pumpkim Smash Cocktail
Shot and styled by Monica Lo of Sous Weed

Ingredients:
  • ½ pineapple, cut into 1” rings
  • 2 Tbsp brown sugar
  • 1 tsp cinnamon
  • 2 Tbsp pumpkin puree
  • 1 oz lemon juice
  • 2 oz water
  • 1 Tbsp maple syrup, grade A
  • 2 Tbsp Potli Cannabis-Infused Raw Honey
  • 8 oz white rum
  • Dry ice
Directions:
  1. Pre-heat oven to 450ºF and line a sheet pan with parchment paper.
  2. In a large mixing bowl, toss pineapple rings with brown sugar and cinnamon. Place on sheet pan and roast for 20 minutes.
  3. In a large, wide-mouth jar, add roasted pineapple rings, pumpkin puree, lemon juice, water, maple syrup, Potli Cannabis-Infused Raw Honey, and white rum. Give it a stir to combine and set it to Infuse in the fridge for at least 24 hours.
To serve:
  1. Strain the pineapple from the cocktail base. You can eat the infused pineapple as a treat.
  2. Pour 3 oz of the cocktail mixture into a shaker with ice. Shake and then strain into a martini glass. Repeat with the last three cocktails.
  3. Add a pinky nail sized piece of dry ice into the martini glass before serving. Snap your Instagram pictures while the cocktail is bubbling and it’s ready to consume once the dry ice stops smoking.

Please note: Handle the dry ice with care, always use gloves or a tong to touch and do not put dry ice in mouth, it could burn your skin.

Pork Chop With Medicated Apple Chutney

Serves 2

Potli Pork Chop
Shot and styled by Monica Lo of Sous Weed

Pork Chop Ingredients:
  • 1 Tbsp vegetable oil
  • 2 bone-in pork chops, 1 ½”
  • Kosher salt and cracked pepper
  • 1 Tbsp butter
  • 8 sprigs sage
Spicy Apple Chutney Ingredients:
  • 3 Gala apples, cored and ½” diced
  • ⅓ cup chopped shallots
  • 1 Tbsp fresh ginger, grated
  • Juice of 2 limes
  • ⅓ cup apple cider vinegar
  • ⅓ cup brown sugar
  • 1 tsp mustard seeds
  • ½ tsp red pepper flakes
  • 1 tsp kosher salt
  • 2 Tbsp Potli Cannabis-Infused Raw Honey
Directions for Spicy Apple Chutney:
  1. Combine diced apples, shallots, ginger, lime juice, apple cider vinegar, brown sugar, mustard seeds, red pepper flakes, and salt in a saucepan over medium heat. Cook down the apples for 1 hour, stirring occasionally.
  2. Remove from heat and add Potli Cannabis-Infused Raw Honey and additional salt if needed.
Directions for Pork Chops:
  1. Heat vegetable oil in a large cast-iron skillet over medium-high heat.
  2. Season each pork chop with salt and pepper. Once the skillet is hot, cook pork chops for 2 minutes on each side, repeating the process about four times. The pork chop would have a nice golden brown crust and the internal temperature should read 135ºF.
  3. Once finished, remove pork chops to rest. Add butter to the pan and add sage to fry. This should only take about 5 seconds for each sage leaf.
  4. Serve pork chops on rice or polenta and top with a spoonful of spicy apple chutney and a sprigs of fried sage.
Stockists

Bay Area
- Ona Life
- Sava
- Society Jane

Northern California
- Curbstone Exchange
- Dickson Wellness
- A Therapeutic Alternative

Southern California
- Hueneme Patient Collective
- LAPCG
- Rose Collective
- Strain Balboa
- Cornerstone Research Collective
- Emerald Pharms
- Patient Care First (PCF)
- People's OC
- Show Grow
- March and Ash

Share