Thanksgiving can be a controversial national holiday in the US, enthusiasm for which is often divided. For many, it is a special holiday centred around friends, family and food, while for others it is a day of mourning and remembering the historical and ongoing struggles facing Native Americans.
Whether you are choosing to celebrate or not, adding some cannabutter to your favourite dishes, or preparing a cannabis-infused recipe, will help keep your spirits high and ease any family tensions that might arise during Thanksgiving!
Cooking with Cannabutter
Using cannabutter or cannabis-infused oil (if you are vegan) is one of the easiest ways to incorporate cannabis into your culinary repertoire. You can add it to your gravy, your cheese sauce, your vegetables or your favourite dessert recipe. You can make your own following the instructions here; or if you are fortunate enough to live in an area of the world where recreational cannabis is legal, you can purchase pre-made cannabutter online or in a specialist store.
One of the main advantages of pre-made cannabutter is that dosing might be easier to predict as products are often subdivided into measured dosed servings (10-20mg THC). But making it yourself means you can use your favourite strain, and if you keep a good eye on quantities, and know the strength of your weed, you should be able to approximate the dose per serving.
However, individual responses to edibles are notoriously unpredictable, and eating cannabis is the easiest way to unintentionally overdose. So, go slow and light to start with, until you find your sweet spot.
Read on for some of our favourite recipes…….
Cannabis Infused Cheesy Potatoes (by Mandy Gosselin)
These are really easy to make and great to share at a party. If you are home alone, just make less!
- 24 washed small whole potatoes
- 1 cloves of garlic chopped
- 1 tsp of garlic and herb spice blend (You can use any type of seasoning that has garlic and herbs)
- ½ tsp coarse kosher salt
- Pepper to taste
- 1 tbs organic coconut oil softened not liquid
- 1 tbs cannabis Infused oil or cannabutter at room temperature
- 1 cup of Shredded Italian blend cheese (a mix of mozzarella, provolone, parmesan and asiago) Ranch dipping sauce
Preheat the oven to 375F. Then cut the garlic into pieces and set aside in a small bowl. Add clean dry potatoes to a separate large bowl and add the coconut oil and infused cannabis oil together with the potatoes, tossing them to coat each one evenly. Add the garlic, spices, salt and pepper to the potatoes and toss them together.
Spread the potatoes on a parchment-lined baking sheet and cook in the oven for 30 minutes, turning them halfway.
Once cooked, remove the potatoes from the oven. Using a fork, carefully press down on each potato to smash them. If desired, you can add a few drops of infused THC or CBD oil to the top of each smashed potato. This would increase the amount of THC/CBD for this recipe. Using your hands, place about a tablespoon of shredded cheese evenly on each smashed potato. Place back in the oven and bake for another 8 minutes. Remove from the oven and place on a serving dish and serve with ranch dipping sauce, salsa or sour cream.
Cannabis Mac and Cheese (by Jacqui Grant)
There are so many ways to cook mac and cheese, and it’s a firm favourite in many American households – often taking central stage for thanksgiving. This recipe is influenced by Jacqui’s Jamaican heritage and add’s a spicy twist to it. In Jamaica, mac and cheese is a renowned side-dish, served with just about any combination of a traditional Jamaican Sunday lunch.
- 250g/ 8½ oz Gouda
- 125g/4½ Gruyere
- 100g/3½ Monterey Jack
- 200ml milk
- 300ml cream
- 2 tbsp canna-butter*
- 1 large minced shallot
- ½ tbsp Hot Pepper sauce
- 1 tbsp Dijon and powder mustard
- 40g / 1.4 oz Butter
- 40g/1.4 oz Flour
- 3 tbsp Olive Oil
- Small bunch of Thyme
- Breadcrumbs (1 slice)
- Salt and pepper to season
In a small pan, cook the finely chopped shallots in 2 tablespoons of olive oil on a gentle heat; add the thyme after a couple of minutes. When the shallots are translucent in colour, after approx. 5 minutes, discard the thyme and remove the shallots from the cooker. Set to one side for later.
Whilst the shallots are cooking, place the macaroni into a pan of boiling water and cook for 6 minutes only, then remove from the cooker and drain. When the pasta has cooled slightly, add some butter or olive oil to prevent it from sticking. Set it aside for later.
Make the Roux: Melt the butter in a large non-stick pan. When it reaches its bubble point, whisk in the flour a little bit at a time until fully incorporated. Let the roux cook for one minute. Combine your milk and cream together in a jug. Slowly whisk this into the roux on a medium-low heat. When completed allow the sauce to cook for a couple of minutes.
Add the canna-butter, the Dijon and power mustard, hot pepper sauce and shallots to the sauce. Stir well to combine.
Remove the sauce from the cooker before adding the gouda and gruyere cheeses. Once the cheese is melted into the sauce, add the drained macaroni and stir everything together. Season with salt and pepper, and place in a prepared oven pan or individual ramekins or cocottes.
Make the Topping: Mix the breadcrumbs and finely chopped or grated Monterey jack together with a ½ tablespoon of olive oil and sprinkle evenly over the top of the dish.
Place in the oven for 30 minutes at 170c/ or until the top is golden brown. Remove the mac and cheese from the oven and allow to cool a little before serving.
Click here to view the video version of this recipe.
Cannabis Key Lime Pie (by Jacqui Grant)
Key Lime Pie is a great alternative to traditional holiday desserts and can be made in many ways – from biscuit base to pastry crust, meringue topping to whipped cream and countless variations in between. In this recipe Jacqui uses Seedman’s Blue Ice OG, as its soft citrusy orange and lemon profile enhances the dessert, whilst adding some contrast. Not only is the Blue Ice strain reputed for its medicinal impacts, it is also a great stress buster that’s relaxing on both the mind and the body.
- 120g butter
- 225g gingerbread biscuit
- Grated zest of 3 limes
- Juice of 5 large limes
- 3 large egg yolks
- 400g sweetened condensed milk
- 2 tbsp infused Blue Ice OG canna-oil
- Lime strips and whipped cream for decorating
For the biscuit base:
Set your oven to 180c. On the lowest hob or microwave setting, melt the butter. When melted, remove and set aside. Crush the biscuits, but not completely as you want to have a bit of crunch in the base. Now transfer the biscuit to a bowl. Pour the melted butter over the biscuits and stir to combine. Transfer this mixture to the flan tin and evenly distribute it on the base and up the sides of the tin. Put in the oven to bake for 12 minutes. It should be slightly crispy and golden brown.
Prepare the pie filling
While the biscuit base is cooking, make the pie filling. Using a stand mixer or an electric hand mixer, combine the egg yolks and lime zest and whisk for 2 minutes. The mixture will have thickened. Add the condensed milk and 2 tablespoons of the canna-oil and whisk again, but this time for 4 minutes. Now it’s time to add the final ingredient – lime juice. Add to the mixture and whisk at a gentle speed for 20 seconds. Pour directly onto the biscuit crust and, using a spatula spread out evenly on the flan base.
Pop it in the oven and cook for 20 mins. It should feel springy to touch. Decorate with the rind of a lime and a dollop of whipped cream.
Please check out our other recipes here, and happy cooking!