Читать книгу Cannabis Cuisine - Andrea Drummer - Страница 15

Fig Preserves

Yields 3 ½ pint jars (24 ounces total) at 4.5 mg per ounce/serving

2 lbs. purple figs (stemmed and diced)

3 hefty sprigs of thyme

½ gram of cannabis product

1½ cups sugar

¼ cup fresh lemon juice

½ cup white port wine

3 sterilized half-pint canning jars

Cheesecloth

Kitchen grade cotton twine

Instructions

Create a small sachet of cannabis product using the cheesecloth and kitchen grade twine. Place figs, sachet, and sugar in large saucepan and let stand. Stir occasionally for 15 minutes until sugar is mostly dissolved.

Add the lemon juice, thyme sprigs, and white port and bring to a boil, stirring until the sugar is completely dissolved.

Cook over medium heat for roughly 20 minutes until the figs are soft and the liquid comes to a thick syrupy consistency.

Discard the sprigs of thyme and spoon the jam into 3 half-pint canning jars, leaving a quarter inch of space at the top. Close the jars and let cool to room temperature.

BUD PAIRING: For this recipe, I’ve use organic and outdoor grown Girl Scout Cookies. Its sweet yet earthy texture balances well with natural sugars in figs.

* Recipes based on product containing 22% THC

Balsamic Raspberry Preserves

Yields 4 cups (32 ounces) at 6.25 mg of THC per ounce/serving

4 cups granulated bakers sugar

4 cups raspberries

1 cup of quality balsamic vinegar

1 gram sachet of cannabis product

Instructions

In a small saucepan, bring the balsamic vinegar with the cannabis sachet to a boil on medium to high heat. Once boiling, lower the temperature and cook until the balsamic vinegar reduces to a thick syrup consistency. Tend to it carefully, as it can turn and burn easily. Reduce to about three-quarters to one-half the original volume. Set aside and allow to cool.

Meanwhile, place sugar in an ovenproof pan and warm in a 250°F (120°C) oven for 15 minutes.

Place berries in a large saucepan. Bring to a boil over high heat, mashing the berries as they heat. Boil hard for 1 minute, stirring constantly.

Add warm sugar and boil until mixture forms a gel (approximately 5 minutes). The consistency should be thick and should drip slowly from the back of a spoon. Strain balsamic reduction and add to the raspberry mixture. If needed, cook additionally to resume the proper consistency.

Spoon the jam into sterilized jars leaving ¼ of a space at the top. Process 10 minutes in boiling water deep enough to cover lids by at least 1 inch.

* Recipes based on product containing 22% THC

Watermelon Preserves

Yields 6 cups at 360 mg (serving size 1 Tbsp. at 3.75 mg per)

6 cups watermelon rind, diced

4½ cups sugar

Juice of 1 lemon

2 Tbsp. lemon zest

1½ g sachet of cannabis product

Instructions

Peel away the green from the watermelon yet leave bits of the red pulp intact. Dice and place the rinds in a large pot. Add the cannabis product sachet and cover with sugar so that the rind is not visible. Cover the contents and refrigerate overnight.

Place pot on stove and add lemon juice. Bring the mixture to a boil, cooking for 2 hours and until the rind is clear. Remove from heat. Squeeze out the sachet and discard.

Spoon the preserves into sterilized jars. Process 10 minutes in boiling water deep enough to cover lids by at least 1 inch.

* Recipes based on product containing 24% THC

Cannabis Infused Buttermilk

Yields 1 quart at 50 mg of THC per cup

1 quart buttermilk

1 cup water

2 gram sachet of cannabis product

Instructions

In a saucepan, bring the buttermilk and water to a boil. Add the sachet of cannabis and lower the heat. Allow to simmer for 40 minutes. Stir occasionally to ensure that the milk does not scald. Remove from heat and cool; squeeze out sachet and discard.

*Product can also be used for pancakes, biscuits, etc.

** Recipes based on product containing 10% THC

BUD PAIRING: Jamaican Lion pairs well for this recipe. It has flavors of lime with sweet herbal notes on the back palate. I also favor this strain because it is CBD-rich and has mild THC levels.

Buttermilk Dill Dressing

Yields 1 cup at 25 mg (serving size 1 ounce at 6.25 g per)

½ cup cannabis infused buttermilk (reference recipe)

¾ cup crème fraîche

¼ cup mayonnaise

½ Tbsp. dry mustard

1 large garlic clove (minced)

1 tsp. kosher salt

1 Tbsp. champagne vinegar

¼ tsp. white pepper

4 Tbsp. dill (finely chopped)

Instructions

Add all ingredients, with the exception of the cannabis infused buttermilk, to a bowl and mix thoroughly. Whisk in the buttermilk until it is smooth and creamy.

Peanut Dressing

Yields 2 ½ cups (20 ounces) at 110 mg of THC (11 mg per serving/2 ounces)

½ cup olive oil

1 tsp. sesame oil

1 ½ cups of smooth peanut butter

½ coconut milk

3 Tbsp. soy sauce

6 Tbsp. water

3 Tbsp. lime juice

1 Tbsp. fish sauce

1 Tbsp. fresh ginger (minced)

3 garlic cloves (minced)

1 Thai chili pepper (minced)

1 Tbsp. black sesame seeds

½ gram sachet of cannabis product

Instructions

In a small saucepan, bring coconut milk and water to a boil. Add sachet of cannabis product and bring heat to a low simmer. Cook on low heat for 15 minutes, stirring occasionally. If the mixture thickens, add an additional Tbsp. of water.

Remove from heat and allow it to cool. Squeeze out the sachet and discard.

Add the infused coconut milk to a bowl and whisk in peanut butter, soy sauce, fish sauce, lime juice, Thai chili, ginger, garlic, and sesame seeds.

* Recipes based on product containing 22% THC

Raspberry Balsamic Vinaigrette

Yields ¼ cup at 12.5 mg of THC (3.125 mg of THC per Tbsp.)

⅛ cup balsamic vinegar

⅛ cup quality olive oil

2 Tbsp. balsamic raspberry preserves (reference recipe)

½ onion powder

1 Tbsp. Dijon mustard

¼ tsp. salt

Instructions

Whisk together the olive oil, balsamic vinegar, raspberry preserves, onion powder, Dijon mustard, and salt in a small bowl until smooth.

Ginger Peach Puree

Yields 2 cups at 220 mg total (13.75 mg per 1 ounce serving)

4 medium-sized peaches (pitted and sliced)

2 Tbsp. ginger (minced)

1 tsp. lemon zest

1 cup sugar

4 cups water

1 gram sachet of cannabis product

Instructions

Add all ingredients with the exception of the lemon zest and cannabis sachet to a large pot. Bring to a high boil and add the cannabis sachet, and then lower temperature. Simmer the mixture on low heat for 1 hour.

Remove from heat, add lemon zest, and cool. Blend the mixture to a fine consistency and press through a chinois.

* Recipes based on product containing 22% THC