Wednesday, April 13, 2022

Celebrate 420 with these four cannabis infused recipes

 As the fight for the legalization of marijuana continues to gain more traction across the United States, including pot as a part of one's lifestyle is becoming more and more the norm. For those wishing to partake in this year's 420 celebration, I offer you these four cannabis infused recipes for the "Stoner's Holiday". Also included are the base recipes for making some of the necessary ingredients, i.e. cannabutter and THC oil.

  • 6 cups olive oil 
  • 1 ounce cannabis buds, finely ground 
Slowly heat oil in a double boiler over low heat. Oil is ready when you can begin to smell the aroma coming off of it. Add cannabis in small amounts, stirring continuously while doing so to fully coat before adding more. Over low heat, simmer for approximately 45 minutes, stirring occasionally. Remove oil from heat and allow to cool before straining. Be sure to press the ground cannabis against the sides of the double boiler to press out as much of the THC oil as possible. Line a strainer with cheesecloth or a coffee filter and filter the oil through it to remove the plant particles. Store refrigerated in an airtight container for up to two months.

  • 1/2 cup salted butter 
  • 1/4 ounce cannabis buds, finely ground 
Over low heat, melt the butter in a small sauce pan. Add ground cannabis and continue to simmer for approximately 45 minutes. Stir frequently to prevent the butter from burning. When ready, line a strainer with cheesecloth or a coffee filter and filter the oil through it to remove the plant particles. Be sure to press the ground cannabis against the strainer to press out as much of the THC oil as possible and to save as much of the butter as you can. Use butter immediately or store in your refrigerator or freezer in a glass jar with a tight fitting lid.

  • 1/2 cup cannabutter, softened 
  • 1 pound powdered sugar 
  • 1/4 cup heavy cream 
  • 1 teaspoon vanilla 
  • Liquid or gel food coloring, as desired 
In a large mixing bowl, combine cannabutter and powdered sugar using an electric mixer. Blend until no lumps remain. Add cream, vanilla and food coloring (if using) and continue to mix on low speed until just combined. If the frosting seems to be too stiff, add a little more cream until it reaches the desired consistency. Use to decorate baked goods as desired.

  • 2 tablespoons cannabutter 
  • 1 cups milk 
  • 1/4 cup plain yogurt 
  • 1/2 banana 
  • 1/2 cup strawberries, fresh or frozen 
  • 1 teaspoon honey or agave nectar ice cubes as needed to achieve desired consistency 
Melt cannabutter over low heat then add to a blender with all remaining ingredients except ice. Blend until smooth. Add ice cubes, one at a time, until your smoothie has reached the consistency you desire.

  • 2 pounds fresh strawberries, washed and thoroughly dried (the larger the berries, the better for dipping) 
  • 1 ounce shake, finely ground 
  • 12 ounces dark chocolate candy coating** 
  • 4 ounces white chocolate candy coating** 
Line a baking sheet with parchment paper and set aside. Place dark chocolate coating in a microwave safe bowl and microwave in 30 second intervals, stirring after each interval, until nearly melted. Stir well until completely smooth. Add the finely ground shake and stir until it has dissolved into the chocolate. Dip berries one at a time into the dark chocolate then place on the parchment paper to harden. While the dark chocolate is setting up, melt the white coating in the same manner as the dark. When smooth, use a fork to drizzle it over top of the already dipped berries. Chill finished berries until time to serve. **I prefer using Wilton's Candy Melts when making chocolates 

Pesto Ingredients 
  • 3 cups firmly packed, fresh basil 
  • 4 cloves garlic 
  • 3/4 cup freshly grated Parmesan cheese 
  • 1/2 cup THC oil 
  • 1/4 cup pine nuts pinch sea salt 
Remaining Ingredients 
  • 1 large loaf ciabatta bread, cut into 1 inch thick slices 
  • 3 tablespoons THC oil 
  • 3 large heirloom tomatoes, diced 
  • Balsamic vinaigrette, if desired Pesto 
Toast pine nuts in a pan over medium heat. Let cool then grind to rough "flour" using a food processor. Remove stems from basil and tear into small pieces. Add garlic, Parmesan and salt to the processor. While running, slowly stream THC oil into the mixture.

Bruschetta Directions 
Preheat oven to 350 degrees F. Brush bread slices with THC oil and toast until lightly browned, 3-5 minutes. Remove from oven and top each slice with diced tomatoes and return to oven for an additional five minutes. After removing from oven, top with pesto and drizzle with balsamic vinaigrette, if desired just before serving.

No comments:

Post a Comment