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This time of year can be truly joyous, but also truly stressful. Chores, errands, events, entertaining - there’s so much to do, it’s enough to overwhelm even the merriest of holiday merrymakers. Think of all those pesky relatives and shopping crowds to overcome. After all that, who wants to cook? Cooking for the holidays is no small feat - fortunately, in this as in so many things, cannabis can help. Make sure to have a little toke first as you whip up one of the recipes on our list.
A few brief notes for stoner chefs: edibles are a different ballgame, even for experienced smokers. Prepare your dishes with care and make sure you are aware of the potency and dosage per serving. Never give cannabis-infused food to someone without their knowledge and consent, and keep away from children and pets. If you are looking for a device to make your own cannabis-infused butter (aka cannabutter), the professionals at your local Beyond Smoke shop will be happy to assist you. Now relax and enjoy! Happy holidays from all of us at Beyond Smoke.
Cannabis Glazed Ham
Ingredients:
1/8 cup whole cloves
2/3 cup brown sugar
1 cup apple cider
½ cup orange juice
¼ cup cannabis-infused oil
¼ cup Dijon mustard
1 teaspoon cinnamon
¼ teaspoon ground cloves
Pinch salt
Smoked cured ham, 8-12 lbs
Heat oven to 300 degrees.
1. Place the ham on your work surface. Stud the ham with the whole cloves.
2. In a medium saucepan combine the brown sugar, canna-oil, apple cider, mustard, cinnamon, cloves and salt. Allow to reach a slow simmer, stirring frequently. The longer you cook the glaze the thicker it will. Allow the mixture to cool for at least 30 minutes.
3. Liberally brush the ham with the glaze. Bake for 1-2 hours, basting frequently. Allow to stand for about 20 minutes before slicing.
Cannabis-Infused Roast Turkey with Herb Gravy
Ingredients:
FOR THE TURKEY:
1 whole turkey (about 12-14 pounds), thawed and patted dry
1/4 cup cannabis-infused olive oil
4 cloves garlic, minced
1 lemon, halved
2 onions, quartered
1 bunch fresh rosemary
1 bunch fresh thyme
Salt and pepper, to taste
FOR THE HERB GRAVY:
Drippings from the roasted turkey
2 tablespoons all-purpose flour
2 cups chicken broth
2 tablespoons cannabis-infused olive oil
Salt and pepper, to taste
Instructions:
Marinating the Turkey:
Prepare the Marinade: In a small bowl, mix the cannabis-infused olive oil with minced garlic, salt, and pepper.
Marinate the Turkey: Rub the cannabis-infused oil mixture both inside and outside of the turkey. Place some rosemary, thyme, lemon halves, and quartered onions inside the cavity of the turkey.
Refrigerate: Let the turkey marinate in the refrigerator for at least 4 hours, or overnight for better infusion.
Roasting the Turkey:
Preheat the Oven: Preheat your oven to 325°F (165°C).
Prepare for Roasting: Remove the turkey from the refrigerator and let it come to room temperature. Place it on a roasting rack in a roasting pan.
Roast: Place the turkey in the preheated oven. The general rule for cooking a turkey is about 13 minutes per pound. So, a 14-pound turkey would take about 3 hours to cook.
Baste: Baste the turkey every 30-45 minutes with the pan juices.
Check for Doneness: The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (75°C).
Rest Before Carving: Once done, remove the turkey from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute.
Making the Herb Gravy:
Collect the Drippings: Pour the drippings from the roasting pan into a bowl, leaving the browned bits in the pan.
Make a Roux: Place the roasting pan on the stove over medium heat. Add the cannabis-infused olive oil and flour to the pan, whisking to combine with the browned bits.
Add Liquids: Gradually add the chicken broth, continuing to whisk. Bring to a simmer.
Simmer: Cook the gravy until it thickens to your liking, usually about 10 minutes.
Season: Season with salt and pepper. Strain the gravy to remove any lumps, if desired.
Serving:
Serve the Turkey: Carve the turkey and serve it with the warm herb gravy.
Cannabis-Infused Green Bean Casserole
Ingredients:
Two nine ounce packages frozen cut green beans, thawed (you can also use canned and drained green beans)
Eight slices bacon
10 chopped cremini mushrooms
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
One 10.75 oz can condensed cream of mushroom soup
1/2 cup shredded cheddar cheese
¾ cup of crispy fried onions
¼ cup melted cannabutter
Salt and pepper to taste
Instructions:
Preheat the oven to 350 degrees F and place the green beans into a casserole dish.
Fry the bacon until brown and crispy, remove from the skillet and drain most of the grease from the pan, leaving just enough grease to cook the mushrooms.
Saute mushrooms until tender and season with garlic and onion powder.
Pour in mushroom soup and bring the mixture to a light boil.
Pour the mixture over the green beans.
Crumble the bacon on top and sprinkle in the cheddar cheese.
Cover with the fried onions then brush with melted cannabutter.
Season with salt and pepper, then bake for 20 minutes until the sauce is bubbling.
Serve and enjoy!
Cannabis-Infused Mashed Potatoes
Ingredients:
5 pounds Yukon Gold potatoes, (cooked, mashed)
2 (3 ounce) packages cream cheese
¼ cup cannabutter*
¼ cup regular butter
1/2 cup sour cream
1/4 cup milk
1 1/2 teaspoons garlic powder
1 tsp fresh rosemary, chopped (optional)
Ground white pepper to taste
Directions:
Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15-20 minutes. Drain, and mash.
While potatoes are still warm, in a large bowl, combine mashed potatoes, cannabutter, milk, butter, cream cheese, sour cream, garlic powder, and pepper. Sprinkle fresh rosemary on top. Serve and enjoy!
Cannabis-Infused Pumpkin Pie
Yield: One 9-inch pie
4 grams cannabis flower
2 14-oz cans sweetened condensed milk, divided
1 large egg
1 large egg yolk
1 tsp kosher salt
¼ cup heavy cream
1 15-oz can unsweetened pumpkin purée
2 tsp pumpkin pie spice
1 pie crust, store-bought
whipped cream, for serving
| Preparation – Cannabis | To prepare the cannabis, preheat oven to 200˚F. Grind your flower up finely. Place on cookie sheet lined with parchment paper. Place in oven for 70 minutes. Remove, and let cool completely. Add decarboxylated cannabis into the top of a double boiler with 1 can of sweetened condensed milk. Bring to 220˚F, and keep at that temperature. Cook for 45 minutes to infuse, stirring every 5 minutes. Add about ½ cup of sweetened condensed milk, or more as needed, to replace what has evaporated. Strain through cheesecloth into a separate container. To strain, secure the cheesecloth around a heat-safe cup with a rubber band or tape, so you can properly push and strain liquid. Thoroughly squeeze through. Be sure to wear disposable gloves, as it gets sticky. Let cool.
Preparation – Pumpkin Pie | Preheat oven to 375˚F. Whisk infused milk, pumpkin purée, egg, 1 egg yolk, heavy cream, kosher salt and pumpkin pie spice in a medium bowl. Place chilled dough on a generously floured surface, and (if needed) roll out to an 11-inch circle, adding more flour to your rolling pin as needed. Carefully roll dough onto the rolling pin, then unroll over a 9-inch pie dish.
Press dough evenly into the bottom and sides of the dish. Trim any excess dough and form around edges. Fill pie crust, and distribute the pie filling evenly. Lightly tap the pan to settle the filling. Bake for 20 minutes or until crust is brown and filling is set. Let cool, and top with whipped cream.
| To Serve | Serve chilled or at room temperature. Cut pie into 10 equal slices.
Cannabis Cream Cheese Sugar Cookies
Equipment
mixer
mixing bowl
parchment paper
cookie sheet
measuring cups and spoons
Ingredients
3 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup cannabis
2 oz cream cheese softened to room temp
1 cup granulated sugar
1 large egg
2 tsp pure vanilla extract
1/2 tsp almond extract
Cream Cheese Frosting
4 oz cream cheese softened to (room temp)
1/4 cup unsalted cannabutter (room temp)
2 cups confectioners sugar
1/2 cup sprinkles
Instructions
Whisk the flour, baking powder, and salt together until combined. Set aside.
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the cannabutter and cream cheese together for 2 minutes on high speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg, vanilla, and almond extract on high speed..
On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be thick. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour.
Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 20 minutes.
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper
Pour the 1/2 cup of granulated sugar into a bowl.Scoop and roll balls of dough, about 1.5 Tablespoons of dough each. Roll each ball into granulated sugar then place on the baking sheets about 3 inches apart. Using the back of measuring cup or drinking glass, gently press down on each .
Bake the cookies for 13-15 minutes, or until very lightly browned on the edges. Let cool cmpletely before frosting.
FROSTING
In a medium bowl using a hand-held mixer or stand mixer fitted with a whisk attachment, beat the cream cheese and cannabutter together on medium-high speed until creamy and no lumps remain, about 2 minutes. Add the confectioners’ sugar and vanilla extract. Beat on low speed for 20 seconds then increase to high speed until everything is completely combined and the frosting is creamy. Taste. Add a pinch of salt if frosting is too sweet. Spread on each cooled cookie, then decorate with sprinkles.
Hot Cannabutter Rum Cider
Ingredients:
24 ounces spiced apple or pear juice
4 teaspoons cannabutter, softened
1⁄4 cup heavy whipping cream
1⁄2 teaspoon powdered sugar
8 ounces dark rum
1⁄4 teaspoon cloves
4 cinnamon sticks
In a small saucepan, bring rum and cloves to a slow rolling boil for about 10 minutes.
While boiling off the alcohol, create “cannabutter cream” by whisking together cannabutter, heavy cream and powdered sugar. Set aside.
Strain the rum into a clean pot, add the cider and heat for a few minutes more. Pour the hot rum cider into 4 mugs and top each drink with 2 teaspoons of cannabutter cream. Garnish drinks with a cinnamon stick and serve immediately. Makes 4 servings.
Resources:
https://www.finefettle.com/blog/top-holiday-cannabis-recipes/
https://mogreenway.com/2023/11/22/infused-kitchen-cannabis-infused-roast-turkey-with-herb-gravy/
https://www.leafly.com/news/lifestyle/recipe-cannabis-infused-mashed-potatoes
https://www.feastmagazine.com/recipes/desserts/cannabis-infused-pumpkin-pie-recipe/article_c0ce0b24-3de1-11ee-8910-537997b8ccff.html
https://cannadish.net/top-10-favorite-cannabis-christmas-recipes/
https://www.stackmagazines.com/literature/cannabis-recipes-kitchen-toke-christmas/
https://cannabisnow.com/baked-canna-glazed-ham/
we have these beauties in stock!! 🔥🐝🍯
Honey and Milk Melt Anyone?? Sidecar Edition!