Cannabis Recipes

Ingredients

• 3.5 grams cannabis flower (about 1/8 ounce)

• 3 tablespoons distilled water

• 1 cup unsalted butter (8 ounces), preferably organic and grass-fed

SPECIAL EQUIPMENT

• Immersion stick circulator

• 1 vacuum-sealable bag (vacuum-sealable bags are preferred but sturdy sealable quart-sized plastic bags can stand in)

• 1 vacuum sealer

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Preparation

• Step 1

  Set immersion circulator to 200°F and place in a medium saucepan filled with tap water. Grind the cannabis buds into small pieces and place in the vacuum-sealable bag with 3 tablespoons distilled water. Using the vacuum sealer, seal the bag completely.

• Step 2

  When the circulator reaches 200°F, drop the sealed bag into the water and decarb for 30 minutes, turning the bag every 5 to 10 minutes to ensure the cannabis is submerged in water.

• Step 3

  Transfer the bag to a bowl of ice water to stop the cooking and preserve the terpenes; let cool. Melt butter in a small saucepan; add cannabis, and simmer, stirring often, for 20 minutes. Remove the saucepan from the heat and let the butter mixture steep for another 30 minutes.

• Step 4

  Strain the mixture through a fine mesh sieve into a shallow container with an airtight lid. You’ll have 12 tablespoons (3/4 cup) of cannabutter, with about 43mg of THC per tablespoon based on a 20% THC strain. Keep refrigerated and use it within 30 days.

Before cannabis can be used in a recipe, it must be activated or decarboxylated to maximize all of its benefits. Traditionally, decarbing meant heating the buds in a low oven for two to three hours, a process that can destroy flavor. Decarbing using sous vide, on the other hand, preserves the floral and fragrant flavors known as terpenes. After decarbing, you'll gently infuse the cannabis in olive oil, creating an aromatic ingredient you'll be able to use in both sweet and savory recipes, from aglio e olio pasta to chocolate pretzel cookies and a citrus-infused cake. You'll need an immersion stick circulator, cannabis grinder, vacuum-sealable bag, and avacuum sealer for this recipe.

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Ingredients

• 3 tablespoons distilled water

• 1 cup extra-virgin olive oil

• 3 1/2 grams cannabis flower, about 1/8 ounce

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Preparation

• Step 1

  Set the immersion circulator to 200°F and place in a medium saucepan filled halfway with water. Grind the cannabis buds into small pieces and place in the vacuum-sealable bag with the distilled water. Using the vacuum sealer, seal the bag completely. When the circulator reaches 200°F, drop the sealed bag into the water and decarb for 30 minutes, rotating the bag every 5 to 10 minutes.

• Step 2

  Transfer the bag to a bowl of ice water to stop the cooking and to preserve the terpenes; let cool. Set a fine-mesh sieve over a bowl; strain and reserve the cannabis, discarding the liquid.

• Step 3

  In a small saucepan, combine oil and cannabis in a small saucepan and bring to a gentle simmer over medium heat; continue to cook for 20 minutes, stirring often. Remove saucepan from the heat and let steep for 30 minutes more.

• Step 4

  Strain the mixture through a fine-mesh sieve into a resealable heat-proof food container with an airtight lid. Keep refrigerated and use within 30 days. 

These incredible brownies are filled with a layer of gooey salted caramel which can be made two weeks in advance.

Ingredients

CARAMEL

• 1 1/4 cups sugar

• 3 tablespoons water

• 3/4 cup heavy cream

• 4 tablespoons unsalted butter

• 1 1/2 teaspoons flaky sea salt

BROWNIES

• 1 1/2 cups plus 2 tablespoons unsalted butter

• 2 tablespoons Premium Cannabutter

• 10 ounces bittersweet chocolate, finely chopped

• 1 1/2 cups sugar

• 1/4 cup unsweetened cocoa powder

• 2 teaspoons pure vanilla extract 

• 1/2 teaspoon kosher salt

• 3 large eggs, chilled 

• 1 cup all-purpose flour

Make the caramel

• Step 1

  In a medium saucepan, cook the sugar with the water over moderate heat, swirling the pan frequently, until a dark amber caramel forms. Slowly drizzle in the cream, then whisk in the butter and sea salt. Transfer the caramel to a small bowl and refrigerate until thickened, about 2 hours.

Make the brownies

• Step 2

  Preheat the oven to 325°. Lightly butter a 9-by-13-inch metal baking pan. Melt 14 tablespoons of butter, plus 2 tablespoons cannabutter in a heatproof medium bowl set over (not in) a saucepan of simmering water. Add the chopped chocolate, the sugar, cocoa powder, vanilla and salt and stir until smooth. Remove the bowl from the heat and whisk in the eggs. Add the flour and stir until just incorporated. Line baking pan with parchment. Scrape the batter into the prepared pan and bake the brownies for about 40 minutes, until a tester inserted in the center comes out with a few moist crumbs attached. Transfer the pan to a rack and let cool completely.

• Step 3

  Invert the brownies onto a cutting board and cut in half to form 2 rectangles. Spread the chilled caramel over 1 rectangle, then top with the other rectangle. Cut into 12 bars and serve immediately.

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Make Ahead

The caramel can be refrigerated for 2 weeks. The brownies can be refrigerated for 3 days or frozen for 1 month.

Easily infuse the benefits of cannabis into foods by making a homemade tincture. When stored in the fridge, the tincture will keep almost indefinitely, ready to be stirred into your favorite food before serving. It’s especially soothing in a warm mug of tea scented with rose, jasmine, and lavender. 

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Ingredients

Cannabis Tincture

• 8 ounces spirit, such as Everclear, rum or vodka (at least 80 proof)

• 1 to 3 grams grams cannabis flower 

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Tea Blend

• ¾ cup Ceylon black tea leaves

• ¾ cup jasmine green tea leaves

• 1 tablespoon blue cornflower petals (optional)

• 1 tablespoon jasmine flowers (optional)

• 1 tablespoon food-safe dried rose petals

• 1 tablespoon food-safe dried lavender

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Preparation

• Step 1

  Preheat oven to 220F; spread cannabis on a small baking sheet. Bake cannabis for 45 minutes; transfer to a bowl and let cool.

• Step 2

  Pour alcohol into an 8-ounce glass jar and secure the lid. Separately, place jar and cannabis in the freezer for 1 hour. Add cannabis to alcohol in jar, seal tightly and shake tincture vigorously for several minutes. Return jar to the freezer for 24 hours, shaking jar at least 3 or 4 times during that period.

• Step 3

  Set a fine-mesh strainer over a large liquid measuring cup with a spout; line strainer with a paper coffee filter. Pour tincture through filter; discard filter. Using a small funnel, pour tincture into four 2-ounce dark-glass dropper bottles. Tincture is ready to use immediately, although it will become more potent (but darker and more bitter) over time. Store tincture in the refrigerator for up to 1 year.

• Step 4

  To make the tea blend, combine the tea ingredients and store in an airtight container until ready to use. To prepare a cup of tea, steep 1 teaspoon of tea blend in 1½ cups of boiling water until infused, about 5 minutes (or according to preference). Stir in cannabis tincture to your taste (see below for THC dosage information) and sweeten as desired.

The little bit of orange zest is lovely with the sweet-salty caramel.

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Active: 25 mins

Total: 1 hr 10 mins

Yield: 16 bars

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Ingredients

Caramel

• 1/4 cup granulated sugar

• 3 tablespoons heavy cream

• 1 tablespoon cold unsalted butter

• 1/2 teaspoon Maldon sea salt

Blondies

• 1 cup all-purpose flour 

• 1 teaspoon kosher salt

• 1/2 teaspoon baking powder

• 4 tablespoons unsalted butter (1/2 stick), melted 

• 4 tablespoons Premium Cannabutter, melted

• 1 cup packed light brown sugar

• 2 large eggs 

• 1/2 teaspoon finely grated orange zest

Make the Caramel

• Step 1

  In a small saucepan, combine the granulated sugar with 1 tablespoon of water and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil the syrup over moderately high heat until a deep amber caramel forms, about 5 minutes. Remove from the heat and immediately whisk in the cream, butter and Maldon sea salt. Let the caramel cool to room temperature.

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Preparation: Make the Blondies

• Step 2

  Preheat the oven to 350°. Spray an 8-inch square metal baking pan with nonstick cooking spray and line the pan with parchment paper, allowing 1 inch of overhang on 2 opposite sides; spray the paper. In a small bowl, whisk the flour with the kosher salt and baking powder. In a medium bowl, whisk the unsalted butter, Premium Cannabutter, and brown sugar until combined, then whisk in the eggs and orange zest. Add the flour mixture and stir until just incorporated.

• Step 3

  Spread the batter in the prepared pan in an even layer. Drizzle the caramel over the top, then swirl it decoratively using a toothpick. Bake the blondie for 25 to 30 minutes, until it is golden on top and a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool completely. Lift the blondie out by the overhanging parchment and peel off the paper. Cut into bars and serve.

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Make Ahead

The blondies can be stored in an airtight container at room temperature for up to 3 days.

Total: 45 mins

Yield: 4

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Ingredients

Ingredient Checklist

• 1/4 cup strawberry jam, plus more for serving

• 1 tablespoon Premium Cannabutter

• Four 1 1/2-inch-thick slices of brioche

• 3 large eggs 

• 1/4 cup heavy cream

• 1 1/2 teaspoons granulated sugar

• Fleur de sel

• 4 tablespoons unsalted butter

• Confectioners’ sugar

• Crème fraîche, for serving

• 1/2 lemon

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Preparations

Step 1

• Preheat the oven to 350°. In a small bowl, stir together jam and Cannabutter. Cut a 2-inch pocket in the side of each brioche slice; spoon 1 heaping tablespoon of jam mixture into each one.

• Step 2

  In a shallow bowl, whisk the eggs with the cream, granulated sugar and 1/2 teaspoon of fleur de sel.

• Step 3

  In a large skillet, melt 2 tablespoons of the butter. Dip 2 slices of the stuffed brioche in the egg mixture and soak until saturated. Add to the skillet and cook over moderate heat until nicely browned on both sides, about 2 minutes. Transfer the French toast to a baking sheet. Repeat with the remaining butter, brioche and egg mixture.

• Step 4

  Bake the French toast for about 5 minutes, until cooked through. Transfer to plates and sift confectioners’ sugar evenly on top. Dollop crème fraîche and strawberry jam on the French toast. Squeeze a little lemon juice over each slice and sprinkle with fleur de sel. Serve right away.