Welcome back to the final part of our festive Cooking With Cannabis series. Last time we started our marijuana mulled wine recipe, so pop back to see how to infuse wine with weed and also to get the ingredient list for this tasty winter treat. I’ll finish off with a yummy savoury recipe perfect for Christmas lunch as well as something sweet and easy to enjoy afterwards in front of whatever holiday television is gracing us this year. Probably a report that there is a comet headed towards the earth if the rest of the year is anything to go by, but we shall see. 

 

Marijuana Mulled Wine Continued

 

First, you just want to pop your weed-infused wine, the star anise, cinnamon, cloves, and lemon zest with the sugar into a large pan. Pop the hob on low heat and cook for about 10 minutes. 

After that, you simply take it off the heat and let it cool for about 30 minutes. This will allow all of those flavours to infuse through the wine. 

Then all you need to do is heat it again without boiling, give it a good stir and ladle it into mugs. There you go, worth waiting for right? 

Remember you can do an alcohol-free version by mixing apple juice and cranberry juice then doing the same weed infusion process as you would have with the wine. 

 

Stoner Stuffing (Meat)

 

Stuffing is a great thing to pop some cannabis butter into because it’s delicious, savoury and that THC will bleed right through it. 

 

You will need: 

 

• 25g Cannabis Butter 
• 2 Sliced Onions 
• 1 Small Apple Diced 
• 2 Packs of Sausages Removed From Skin
• Sage Leaves Chopped 
• 140g Breadcrumbs

 

Throw your sliced onions into your cannabis butter and let them sweat for a few minutes, then throw in  your apple and let it cook briefly. 

Once this has cooled you should mix it with the sausage meat, make sure all of that butter gets in there and if you like you can add some cannabis oil to the mixture to make sure you get a good buzz. 

Add a handful of sage and the breadcrumbs and seasoning before mixing it all together. 

Now it’s up to you, you can pop the stuffing inside whichever beast you’re enjoying this year, or you can shove it into a baking tin and have it as a full side. 

 

Stoner Stuffing (Veggie) 

 

I do try to have veggie options so here is your vegetarian stuffing which you will use your cannabis oil for. 

 

You will need: 

 

• 2 tbsp Cannabis Oil 
• 425 ml Veg Stock 
• 2 Garlic Cloves Crushed (or more I usually go for more) 
• 1 Onion Diced 
• 200 g Risotto Rice 
• 1 Egg 
• 100 ml White Wine 
• 1 tsp Basil 
• 2 tbsp Pine Nuts 
• Some Veggie Parmesan Style Cheese 

 

Grab yourself a baking tin and line it with baking paper. Preheat your oven to 180 degrees C. 

Next step will be much the same as the last recipe, we are going to sweat our onions in the cannabis oil. Then chuck in the pine nuts to toast followed by the risotto rice and garlic which we will cook for a couple of minutes. Make sure it all soaks up as much of the oil as possible. 

Next pour in your wine, if you want to really go ham you could cannabis infuse that ahead of time, and let it bubble a little. 

Then we are going to add our veggie stock before bringing it to the boil. Reduce the heat and cover it for about 10 minutes. 

Once the rice is cooked you want to take it off the heat and let it cool before you beat your egg, stir that in and then add your basil and seasoning. 

Then just fill the tin with the stuffing and bake for 20 – 25 minutes until the top is a lovely golden colour and serve after resting for about 5 minutes. 

 

Yule Log (Couldn’t Think Of A Fun Weed Name)

 

This is my favourite thing ever, all year round, so let’s make it a little bit more fun. 

 

You will need: 

 

Cake – 

 

• 85g Plain Flour
• 85g Caster Sugar 
• 2 tbsp Cocoa Powder 
• 3 Eggs
• ½ tsp Baking Powder

 

Filling and Icing – 

 

• 50 g Cannabutter
• 284ml Double Cream 
• 200g Icing Sugar 
• 1 tbsp Golden Syrup 
• 140g Dark Chocolate 

 

Preheat your oven to 180 degrees C, and line a baking tin with baking paper. 

In a bowl mix your eggs and your castor sugar together until they are lovely and creamy. Shouldn’t take longer than about 8 minutes. 

In a separate bowl mix together your dry ingredients and then gently sift it all into your egg and sugar combination. Use a rubber spatula to fold everything together carefully. Tip this mixture onto your baking tray and make sure it spreads evenly over the entire surface. 

Pop in the oven for 10 minutes. 

Lay out more making paper and when the cake is ready carefully tip it onto the clean paper, and be very careful not to break it. 

While the cake is still warm, carefully roll it up into the shape you’ll want it later and let it cool. 

 

Now to make your filling you’re just going to whisk all but 5 tsps of the cream which we will put inside the rolled-up cake once it has cooled. 

 

To make the icing you just need to melt the chocolate and the cannabutter in a glass bowl over boiling water. Once they have totally melted, stir in your syrup and beat in the icing sugar. 

 

Unroll your cake, spread the whipped cream over the top, and roll it back up again. Now you can just cover the log in the icing and voila! You have yourself a yummy yule log with an extra special something. If you like you can scatter a little icing sugar over to make it look like it’s been in the snow. 

 

Bon appetit! 

 

Written by Tasha Porritt

 

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The post Cooking With Cannabis: Holiday Edition Part 3 first appeared on Cannabis Seeds News.

 

 

This time of year is synonymous with food which makes it a perfect opportunity to really enjoy some good cannabis cooking. You probably have a few days off and it’s expected that you’ll eat more than you can possibly handle on any other day of the year. The best way to enjoy some true gluttony is to combine it with being delightfully stoned. These recipes will be especially good for those who aren’t able to be with family this year, like me. Instead, I’ll be doing an orphans Christmas with a few friends and you better believe that this research will be getting used. Let’s have a look at all the delicious cannabis-based treats you can make this festive season. 

 

I won’t waste space going over how to make cannabis butter or cannabis oil but you can find full descriptions in previous Cooking With Cannabis articles or there are plenty of super easy walk throughs online to use. 

 

Hash Challah

 

I’ve decided this year I’m going to start with something from my heritage. Obviously this time of year isn’t just for Christmas and despite us not being practising, my dad always makes delicious loaves of challah bread. This bread isn’t the easiest to make but it is delicious and definitely worth the effort. 

 

What you’ll need: 

 

• 70ml Cannabis Infused Olive Oil 
• 70g Caster Sugar 
• 500g White Bread Flour 
• Sachet Fast-Action Yeast 
• 2 Beaten Eggs
• Poppy Seeds 

 

First you want to put your sachet of yeast into a bowl then add a pinch of sugar and a few spoons or warm water. Give it a stir then leave it to do its thing. After around 10 minutes it should be nice and foamy which means the yeast is activated. 

While you wait you can get a large bowl and combine the rest of the sugar with the flour and a pinch of salt. Make a well for your pre beaten eggs, pour in half of the eggs and your cannabis oil along with the yeast mixture. 

Get 200 ml of warm water and pour in slowly, if you overdo it you can end up with wet dough that won’t plait properly. Now gently fold the dry and wet together with your hands until it forms a springy and slightly damp dough. You can continue to add water through this process to try and get the perfect texture. 

Now just flour your countertop and lay the dough out for kneading. I can’t really describe my technique but you should be able to find plenty of great kneading techniques online. You need to knead for about 10 minutes till the dough has a nice spring to it. 

Form the dough into a ball and then coat with a little extra cannabis oil if you have it, if not normal olive oil is fine. Place into a bowl and cover with a clean non-fluffy tea towel before letting it prove for an hour. 

 

Next you want to get a baking tin and line it with parchment paper. Then uncover your dough, which should have doubled in size. Divide your dough into three equal pieces and roll each of them into a long sausage shape. Bring an end of the pieces together and then start plaiting them carefully. When you have plaited the length of the loaf, tuck the ends together and move it into the baking tin, covering again with the tea towel for around 40 mins. 

After this you should have a puffy plaited loaf sitting snugly in the baking tray. 

While this is happening you can preheat the oven to 180 degrees C. Use a brush to cover the challah in the rest of the beaten egg. Make sure you get every part of the loaf even in between the plaits. Then sprinkle with poppy seeds and bake for up to 30 minutes, but check it after 15 to make sure it doesn’t burn. 

Then just leave to cool and there you have it, a yummy cannabis infused challah bread. If you are feeling really naughty maybe make some cannabutter to spread on it as well. 

 

Weed Nog 

 

Ok the name is a little weird but you get what I’m driving at. We are going to make some weed infused eggnog which can be alcoholic or virgin, up to you. 

 

This is going to be part 1 because I spent too long talking about challah. But what we will learn in this section is how to make cannabis infused milk. 

 

All you’ll need is some full fat milk, some cheese cloth, a sieve, and of course some weed. Annoyingly this can’t really be done with substitute milks because you need the fat to bind the THC to the liquid. 

Apparently you don’t even need to decarboxylate the weed first, but it will be heated with the milk to activate the THC. You want to grind your weed up nice and fine, put it with the milk into a big pot, and bring it to a simmer. Stir it all together and cover it, leaving it to heat for about an hour. Keep on stirring and make sure it doesn’t boil or burn. 

Once that hour is up you want to leave the milk to cool in the pot. Once it’s cool you can put the cheese cloth in the sieve and strain the milk through into a bowl or container. As soon as that’s done your milk is ready to use, just pop it in the fridge and gather your other ingredients. 

 

You will need:

 

• 3 Large Egg Yolks 
• 800 ml Cannabis Milk 
• 75 g Caster Sugar
• 1 tsp Vanilla Extract 
• Pinch of Ground Cinnamon or Nutmeg 
• 200ml Whipping Cream 
• 75 g Caster Sugar 
• Cinnamon Sticks to Serve 

 

Then if you want to add a little extra spice you can add as much brandy as you like. This obviously depends on your tolerance and how much weed you put in your milk. 

 

Ok, I’m out of space but come back next time for the rest of this yummy weed nog recipe. 

 

Written by Tasha Porritt

 

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The post Cooking With Cannabis: Holiday Edition Part 1 first appeared on Cannabis Seeds News.