Cannabis-Infused Recipes To Kick Off 2020
January 14, 2020 in Cannabis Recipes
Happy New Year to you all! Here are some delicious cannabis-induced recipes for you to start off 2020 with a bang! I have selected an appetizer, an entree, a dessert and a smoothie. Enjoy and please share!
Bacon Wrapped Shrimp with Goat Cheese
6 bacon slices, cut in half
12 large raw shrimp, peeled and cleaned
4 teaspoons canna olive oil
3 tablespoons goat cheese, cold
Squeeze of lemon
Pinch of salt
1. Heat oven to 340° F.
2. In a medium saucepan over medium-low heat, cook the bacon about halfway. Remove from pan and allow to cool.
3. Brush each shrimp with the canna-olive oil.
4. Place a small piece of goat cheese on the shrimp in the center, along with a squeeze of lemon and pinch of salt.
5. Wrap the bacon around the shrimp, covering the cheese. Place on skewers, all facing in the same direction.
6. On a baking sheet with sides, place the bacon-wrapped shrimp, seam side down.
7. Bake until the bacon is fully cooked and the shrimp are pink: 5-7 minutes.
Recipe courtesy of Laurie + Mary Jane. Serves 4
Middle Eastern Bourride
Fish stock recipe below
1 lb. halibut or cod, cut into 2-inch chunks
1 small eggplant, peeled and cut into 1-inch chunks
½ lb. large shrimp, peeled, deveined, split lengthwise
2 large roma tomatoes
6 tablespoons infused za’atar aioli*
Juice of ½ lime
¼ cup parsley, chopped
Kosher salt and freshly grated black pepper
2 pita pockets, plus extra for dipping
*Za’atar is a Middle Eastern spice mix, available at specialty stores and Middle Eastern markets. It includes sesame seeds, sumac, dried thyme and dried marjoram.
1. In a large saucepan, bring fish stock to a gentle boil and add fish and eggplant.
2. As the stock returns to a boil, add shrimp and tomatoes, return to a simmer, cook for 2 more minutes and then remove from heat.
3. Stir in 2 tablespoons aioli, juice from lime to taste, parsley, salt and pepper, adjusting seasonings to preference. Ladle stew into four bowls.
Toast or grill pita, cut in half and add a tablespoon of aioli on each one. Serve with extra pita and aioli but consume extra aioli judiciously. Makes 4 servings, each about 14 mg THC from a 20 percent strain.
1. Heat a film of olive oil in a medium-large pot and saute 1 chopped onion and 2 chopped shallots over medium-high heat.
2. When they start to brown, add 2 smashed garlic cloves, 1 leek, 1 carrot and 1 celery stalk, all chopped.
3. Saute 2 minutes and add 2 small or 1 large fish carcasses and reserved shrimp shells (ask your fishmonger).
4. Saute 2 minutes, deglaze with ¼ cup wine, cook a few minutes more and add 7 to 8 cups water. Reduce heat to a simmer and cook 1 hour. Strain; discard solids.
Recipe courtesy of Kitchen Toke. Serves 4
Here is a recipe for a standard aioli. You can add the za’atar spices or not…
Medicated Garlic Aioli
Makes 1 cup
3 large egg yolks
6 garlic cloves, chopped
1 Tbsp lemon juice
1 tsp salt, I used
1/2 cup olive oil
1/2 cup cannabis infused olive oil
1. Add egg yolks, chopped garlic, and salt into a food processor.
2. Blend on low and slowly drizzle in both medicated and non-medicated olive oils 1/2 teaspoon at a time as the mixture emulsifies and thickens.
3. Once thick, blend in the lemon juice.
4. Blend until the aioli is a creamy, thick texture. Serve immediately or refrigerate for up to a week.
Recipe courtesy of Sous Weed
Cannabis Blueberry Cobbler Cupcakes
Vegetable shortening or butter for greasing the pan
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/4 teaspoon ground nutmeg
1 cup milk
1/4 cup melted cannabutter
1/4 cup melted butter
1 teaspoon vanilla extract
3/4 cup fresh or frozen blueberries
Whipped cream or ice cream
2 teaspoons coarse natural sugar (optional)
Preheat oven to 350° F.
1. Grease 12 muffins tins with vegetable shortening or butter.
2. In a medium bowl, stir together flour, baking powder, salt, sugar, and nutmeg.
3. Whisk in milk, melted cannabutter, and vanilla. Mix just until smooth and well combined.
4. Fill each muffin tin about 1/2 full.
5. Sprinkle blueberries onto the batter, but do not press them into the batter.
6. Sprinkle tops of cakes with coarse sugar (optional).
7. Bake until golden brown, about 40 to 45 minutes. Let cool in pan for 5 minutes, then remove to a cooling rack.
8. Serve warm or cooled with whipped cream or ice cream.
Recipe courtesy of Cheri Sicard. Serves 12
Infused Peanut Butter and Almond Milk Smoothie
1 banana sliced and frozen
8 pitted dates
1 ½ cups almond milk
¼ cup vanilla yogurt
2 tablespoons peanut butter
2 tablespoons maple syrup divided
2 teaspoons canna-coconut oil
¼ cup chopped roasted unsalted peanuts
1. In a blender, thoroughly combine the banana, dates, almond milk, yogurt, peanut butter, 1 tablespoon maple syrup, and the canna-oil.
2. Place the remaining 1 tablespoon maple syrup on a shallow plate. On another plate, place the peanuts. To rim a glass with peanuts, hold the bottom of the glass, dip the rim in the syrup, and then run it through the peanuts.
3. Pour the smoothie into the prepared glasses and serve.
Recipe courtesy of Laurie + Mary Jane. Serves 2