Cannabis-Infused Recipes Good Enough to Share
Posted: October 28, 2019 in Cannabis-Infused Recipes
More and more medical cannabis patients are trying their hand at infusing cannabis into their foods and beverages in their own kitchens. I have selected a combination of both sweet and savory recipes with the goal of “keeping it simple.” Please note that it is up to you to choose the strain and potency of the cannabis. As always, with those who are newbies with edibles, start low and slow and increase the dosage gradually.
5-10mgs of cannabis per serving is the recommended starting dosage.
I am going to start with cannabis-infused maple syrup which you will need for the dehydrated coconut pineapple recipe.
Cannabis-Infused Maple Syrup
Gently simmer 1½ cups maple syrup and 7 grams of decarboxylated cannabis in a small, heavy saucepan until it is aromatic and green in color for about 2 hours. Allow it to cool. Strain it through a coffee filter or cheesecloth into a storage container. Refrigerate until ready to use.
Dehydrated Coconut Pineapple
2 cups pineapple, peeled and cut into ½-inch chunks
¼ cup CBD-infused maple syrup
2 tablespoons unsweetened coconut, finely shredded
Heat oven to 175 F. Line baking sheet with a nonstick mat or parchment paper.
1. In a covered saucepan over medium heat, simmer pineapple and maple syrup until pineapple releases its juice, about 5 minutes.
2. Strain through a fine mesh strainer, reserving liquid.
3. Return liquid to saucepan; simmer until liquid is thick and syrupy, about 5 minutes.
4. Off heat, add pineapple and coconut; toss gently.
5. Transfer to baking sheet and bake until dry and firm, about 4 hours.
Remove from oven.
6. When cool, transfer to airtight container; store at room temperature up to 1 week.
Makes about 2 cups
Recipe by Jordan Wegman
Mushroom-Bacon Stuffing Patties
3 tbsp butter
½ small onion, diced
1 cup cremini mushrooms, diced
1 clove garlic, minced
1 tablespoon cannabutter
6 oz box stuffing mix
½ cup cooked bacon, crumbled
¼ cup parsley, chopped
3 tablespoons vegetable oil
1. In a medium-large pot, add the butter, allow it to melt and saute the onion until translucent over medium heat, about 5 minutes.
2. Increase heat, add the mushrooms and saute until browned, about 7 minutes.
3. Add the garlic and cook 1 minute more.
4. Add 1½ cups water and bring to a boil.
5. Stir in box of stuffing mix and combine it with the cannabutter until well incorporated. Remove from the heat, cover and let stand for 5 minutes.
6. Cool and refrigerate the stuffing mixture up to four days ahead of time if making the patties later.
7. To make patties, transfer stuffing to a large mixing bowl. Using your hands, add bacon and break up large pieces of stuffing.
8. Whisk together egg and parsley and stir into stuffing. Mix well and form 6 patties, like burgers, rounding out edges so that each patty is uniform along the edges.
9. Heat vegetable oil in a large cast iron skillet over medium heat. Add patties but do not flip until crispy, browned and cooked through.
10. Serve with eggs of your choice
12 large eggs
½ cup cider vinegar
⅔ cup mayonnaise
¼ cup Dijon or Coleman’s English mustard
Kosher salt and white pepper to taste
¼ cup canna oil
½ cup salmon roe (optional)
1. Cook eggs for about 15 minutes over low heat
2. Immerse in cold water for 10 minutes
3. Peel eggs, halve lengthwise and place yolks in a medium bowl
4. Add mayonnaise, mustard and cider vinegar, mixing well.
5. Season with salt and white pepper to taste.
6. Slowly drizzle in the infused oil while whisking.
7. Spoon the mixture into a pastry bag and pipe into each egg white (or just use a teaspoon)
8. Garnish with salmon roe (optional)
Makes 12 servings
Recipe courtesy of Chef Brandon Baltzley
Spring Peas with Bonito and Green Garlic
2½ lbs English peas, shelled with pods reserved
6 medium Thai basil leaves, chopped
4 stalks of cilantro, leaf and stems chopped
1 tbsp sherry vinegar
1 tbsp orange juice
4 tbsp CBD olive oil
Salt and pepper to taste
Zest of 1 lemon
¼ bunch green garlic, finely chopped
5 mint leaves, torn
5 Thai basil leaves, torn
1 cup pea tendrils
¼ cup bonito flakes
½ teaspoon flaky salt
1. Blanch 3 cups pea pods in boiling salted water for 20 seconds. Drain and submerge into ice water.
2. Once cooled, drain and blend in a food processor with the 2 cups cold water until broken down but not fully pureed.
3. Transfer to a bowl and combine with chopped basil, cilantro and THC concentrate or wax, stirring until dissolved or emulsified.
4. Pour into a cheesecloth-lined strainer set over a bowl and let sit 8 hours or overnight refrigerated.
5. Squeeze the cheesecloth gently to release liquid into the bowl; discard pods and herbs.
6. To make the vinaigrette: Add the vinegar and orange juice to the pea water. Slowly whisk in CBD olive oil to emulsify. Season with salt and pepper; set aside.
7. Blanch the peas in salted water until cooked but still bright green, about 5 minutes. Drain and transfer to ice water to cool; drain.
8. Toss the cooked peas with the lemon zest, green garlic, mint, basil, pea tendrils and dress with ½ cup pea vinaigrette. Garnish with the bonito flakes and flaky salt.
Makes 4 servings
Recipe courtesy of Chef Luke Reyes
Canna Taffy Apple Popcorn Clusters
2 tablespoons canola oil
½ cup popcorn
4 ounces cannabutter
2 cups sugar
4 to 6 drops Granny Smith apple oil
2 teaspoons kosher salt
¼ cup roasted peanuts, chopped
Vegetable spray, as needed
1. Make the popcorn by combining canola oil and popping corn
2. In a large heavy duty skillet, melt the cannabutter over medium-high heat with the sugar, stirring until the mixture is completely incorporated.
3. When the mixture melts into a golden brown caramel, remove from the heat and add the apple oil and salt, mixing vigorously.
4. Pour caramel into the bowl with the popcorn and peanuts, mixing completely to coat.
5. Pour caramel corn onto a sheet pan coated with vegetable spray and let cool. Break up into clusters.
Recipe by Mindy Segal, chef-owner of Hot Chocolate, Chicago
Fingerling Potatoes with Aromatics
1½ lb fingerling potatoes, scrubbed and sliced lengthwise
2 garlic cloves, minced
1¼ cup grated Parmesan
2 tbsp cannabis-infused butter, melted
2 tbsp extra-virgin olive oil
2 tbsp fresh herbs, minced (thyme, rosemary or parsley)
Kosher salt to taste
Splash of dry white wine
1. In a large bowl, thoroughly combine potatoes, garlic, half the Parmesan, cannabutter, oil, herbs, salt and wine.
2. Transfer potatoes to a roasting pan or sheet tray large enough to hold then in a single layer. Cover tightly with aluminum foil and bake in a preheated 400 F oven until tender, about 30 minutes. Remove foil and cook another 15 minutes to crisp potatoes.
3. Top potatoes with remaining Parmesan cheese and serve.
Makes 6 servings
Be adventurous, have fun and enjoy!
Recipes courtesy of Kitchen Toke Magazine, kitchentoke.com