Want to spice things up — or, in this case, weed things up — on Thanksgiving, but intimidated by the work? It doesn’t have to be that hard.
We’re not talking about stuffing a turkey with a half-ounce of Sour Diesel; leave the bird alone. But side dishes, primarily those with plenty of butter and dairy (or coconut oil, if you’re vegan), are prime candidates for cannabis infusion. Just have cannabutter at the ready or be willing to visit the dispensary to get some, and you can turn most of your Thanksgiving spread into an edibles arrangement.
To keep the stress minimal, we’ve listed some of the easy options here. But first, a point of etiquette: Make sure you announce to your friends and family that these dishes are infused; you don’t want to ruin your cousin’s job opportunities in such a tough economy.
Chewy Medicated Molasses Cookies
• 4 Tbsp Sous Weed canna-butter, room temperature
• 8 Tbsp sweet butter, room temperature
• 1 cup cane sugar
• 1/4 cup molasses
• 1 egg, whisked
• 1 3/4 cup all-purpose flour
• 1/2 tsp ground cloves
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp sea salt
• 1/2 tsp baking soda
- Preheat oven to 350ºF
- In a standing mixer, add both butters, sugar, molasses, whisked egg and mix thoroughly.
- In another mixing bowl, lightly sift all spices, flour, salt, and baking soda.
- Add dry ingredients into the wet mixture and mix well.
- Line a cookie sheet with a silicone baking mat. Drop a tablespoon of the cookie batter on the mat and space out the cookies about 3 inches.
- Bake the cookies for 10 minutes. Let cool a bit before transferring to a cooling rack.
Cannabis-Infused Crème Brûlée Tart: A Satori Collab
If you’re looking for an elegant dessert to share this holiday season, this Crème Brûlée Tart made with Satori Cannabis-Infused Milk Chocolate is a bound to be a showstopper. Each slice is approximately 8mg–a delicious way to unwind and end a meal. To make life a little easier, this tart can be made days in advance and chilled in the fridge until ready to serve. To impress friends and family, blow torch the crème brûlée right before serving for a crisp top and garnish with fresh berries.
Satori Crème Brûlée Tart
Dosage: 8.33mg per slice
Tart Crust Ingredients:
• 10 graham crackers (1 1/2 cup crumbs)
• 2 Tbsp cocoa powder
• 1/3 cup granulated sugar
• 5 squares Satori Milk Chocolate Bar
• 6 Tbsp unsalted butter, cubed
Crème Brûlée Ingredients:
• 5 large egg yolks
• 1/3 cup granulated sugar
• 1/2 tsp vanilla extract
• 1 1/4 cup heavy cream
• Zest of 1 Meyer lemon
• 1 1/2 Tbsp granulated sugar, to finish
• 1/3 cup mixed berries, optional
• 9” tart pan
• Sous vide machine
• Stock pot
• Quart-sized, freezer-safe Ziploc bag
• Culinary blowtorch
Directions for Tart Crust:
1. Preheat oven to 375ºF (190ºC)
2. In a food processor or blender, pulse graham crackers until crumbs are fine. Pour into a large mixing bowl and add cocoa powder and sugar. Mix until incorporated.
3. In a double boiler over medium heat, place Satori Milk Chocolate square in the top of the double boiler and allow to melt. Once melted, add chunks of butter in to melt. Stir with a rubber spatula until fully incorporated.
4. Drizzle melted chocolate mixture into the mixing bowl and mix well, making sure all crumbs are evenly moistened.
5. Gently pour crumbs into the tart pan and begin pressing using the bottom of a measuring cup to firmly pack the crumbs into the bottom of the pan. Use your fingers to tightly pack the sides of the pan.
6. Bake for 7 minutes. Remove from oven and allow to completely cool.
Directions for Crème Brûlée
1. Set your sous vide water bath to 181.4ºF (83ºC).
2. In a mixing bowl, whisk together egg yolks, granulated sugar, and vanilla extract until smooth. Add in heavy cream and lemon zest and whisk until uniform.
3. Pour the mixture into a quart-sized, freezer-safe Ziploc bag. Push all the air out and seal. Once the water bath has reached its temperature, place the bag in the water and sous vide for 1 hour.
4. Remove the bath from the water bath and place on a dish towel to gently massage and evenly distribute the contents. Snip off a corner of the bag and squeeze contents into the tart crust. Smooth out the top of the custard with a small rubber spatula. Refrigerate to set the custard for at least 3 hours and up to 2 days.
5. Once you’re ready to serve, sprinkle granulated sugar to cover the top of the custard. Point the culinary blowtorch over the surface of the sugar and move the flame back and forth until the sugar has melted and caramelized.
6. Garnish with berries and serve.
Cannabis-Infused Basque Cheesecake
• 4 (8 oz) packages cream cheese
• 1 3/4 cups granulated sugar
• 1 Tbsp cannabis-infused honey
• 7 large eggs
• 1 tsp salt
• 1 cup heavy cream
• Zest of 2 meyer lemons
1. Preheat oven at 500°F for at least 30 minutes. Use 2 large pieces of parchment paper to line a 10-inch cake pan with a removable bottom or 10-inch springform pan. Leave at least 2 inches of parchment paper hanging off the sides of the pan.
2. In the bowl of a stand mixer or in a large bowl (using a hand mixer,) add all ingredients and mix until uniform, at least 7 minutes. The mixture should be thick and homogenous.
3. Pour the batter into the prepared pan and place in the oven to bake at 500°F for 20 minutes, or until the top of cheesecake is dark brown. The center should jiggle like it is completely liquid underneath. The cheesecake will fall as it cools.
4. Chill for at least 5 hours in refrigerator before serving. The texture should be soft and fluffy around the exterior and soft in the center.