Webinar: How to Build a CBD Edible

SoRSE webinar

Presented by SōRSE Technology’s Director of Culinary, Stacy Primack, and Director of Technical Services, Hilary Brown

Learn everything from culinary conceptualization through commercialization from the culinary masters themselves!

 

Chile Avocado Salsa

Chili Avocado Salsa powered by sorse

Chili Avocado Salsa powered by sorseWe recently hosted a webinar “How to Build a CBD Edible” presented by our Director of Culinary, Stacy Primack, and our Director of Technical Services, Hilary Brown. The webinar offered information on the how to take a product from concept to commercialization and also featured two product demos! Here is the recipe for Chef Stacy’s homemade salsa that she infused with our liquid emulsion. We will be posting the video soon, if you didn’t get a chance to tune in! 

 

 

YIELD: 2 ½ cups of salsa 

CBD: 20 mg  

 

INGREDIENTS: 

1/2 lb Roma tomatoes 

3/4 lb tomatillos, husked and washed 

10 chiles (such as árbol), stemmed 

1 bunch cilantro, leaves only, chopped roughly 

1 medium onion, chopped 

2 T. cumin 

4 cloves garlic 

2 cups water 

1 tsp. Kosher salt 

1/2 tsp. black pepper, freshly ground 

1.667 grams SōRSE liquid emulsion 

1 avocado (slightly underripe), halved, seeded, finely diced 

 

DIRECTIONS: 

Preheat broiler. Line a sheet pan with foil. Put tomatoes and tomatillos on the sheet pan and broil; turn occasionally until charred evenly, 10 to 12 min. Transfer to a saucepan with the rest of the ingredients, except for the avocado. Cook on medium heat until onion has softened, about 12 to 15 min; stir frequently. Take off heat and let the mixture cool. Transfer to food processor and pulse until desired consistency is reached. Strain. Add SōRSE and stir well. If serving immediately, add avocadootherwise, you may store salsa up to a week in the refrigerator. Add avocado just before serving. 

Magnifica Mushroom Bruschetta  

magnifica mushroom bruschetta

From pesto to lasagnefrom pizza to risotto, Americans can’t resist Italian food, especially during summer when fresh basil, zucchini and tomatoes are plentiful. Need an appetizer for that great Italian meal you have planned? Here is a recipe by Chef Stacy for Mushroom Bruschetta seasoned with Balsamic vinegar and Thyme powered by SōRSE that will whet you and your guests’ appetite! 

YIELD: 2 SERVINGS 

CBD: 20MG EACH 

 

INGREDIENTS 

  • 400 g mushrooms (approximately 4 cups) 
  • 3 T. olive oil 
  • 6 T Balsamic vinegar 
  • 1.334 grams SōRSE Broad Spectrum CBD liquid emulsion 
  • 2 tsp. sugar 
  • 1 T. Thyme leaves 
  • Salt and pepper 
  • Half clove garlic, peeled and smashed with the back of a chef’s knife 
  • 4 slices bread, preferable from a thick baguette 
  • Extra virgin olive oil, for drizzling 

 

DIRECTIONS 

Heat oil in large fry pan over high heat. Slice the mushrooms into 1/4″ slices. Toss into hot pan and sauté quickly, about a minute or two. 

Separately, place balsamic and sugar into a small pot and reduce by a thirdcontinue to reduce on low heat until slightly caramelized with a syrupy consistency. Stir in SōRSE until well combined. 

magnifica mushroom bruschetta

Pour the syrup over the mushroom slices and heat until hotadd Thyme and season with salt and pepper. Toast the bread and rub each piece lightly with garlic. Pile on the mushrooms and serve immediately, drizzled with extra virgin olive oil (if desired).