Dinner with a friend resulted in the creation of this wonderful fall time soup. With each spoonful your tongue will be seduced with the earthy flavors of the squash and cannabis. This warm nourishing soup is the perfect vessel for your medicinal needs during the fall and winter seasons. Enjoy by yourself on a cold night or with friends at a dinner party.
Mise en place:
1 baked butternut squash skinned and cubed
1 baked acorn squash skinned and cubed
4 small baked apples skinned and cubed
1 onion sliced and caramelized
1-2 cups of chicken stock
1/3 cup heavy cream
1/4 cup caramelized chopped almonds
4 tablespoons cannabutter of your choice
Pumpkin pie spice seasoning
Salt and pepper
Mash the butternut squash, acorn squash and baked apples in a bowl. Add the mash to a blender and 1/4 cup chicken stock. Blend until fully incorporated. Continue to add the desired amount of chicken stock in 1/4 cup increments until you reach the consistency you are happy with. This soup can be thick or thin, as it just depends on personal preference.
Add the pureed mixture to a small stock pot and cook on low. Add in 4 tablespoons of cannabutter of your choice and 1/3 cup heavy cream. Season the soup with pumpkin pie spice, salt and pepper to taste. Cook on low and stir occasionally until the soup warms, about 15 mins. Garnish with caramelized onions and almonds. Melt 1 tablespoon of cannabutter and drizzle over the soup. Serve and enjoy!
Due to popular request and many votes, this week is a lesson on basic Cannamilk both vegan and non-vegan. Cannamilk is one of the most basic recipes you can create with many versatile applications. This simple recipe is very easy to master and is a great recipe to have in your arsenal of medicating skills. You can use this cannamilk on your cereal, in your tea, as a warm cup of milk before bed to induce sleeping or any other application that requires milk of any sort.
Mise en place:
1 half gallon vanilla coconut milk or 1 half gallon whole milk
Your desired amount and strain of ground cannabis
Cheese cloth or a strainer
In a double boiler on the lowest setting, add the vanilla coconut milk or whole milk and ground cannabis. Gently stir with a spoon to incorporate all of the cannabis into your milk of choice. Let this mixture heat on the very lowest setting for 1 hour. During this one hour process you need to monitor the mixture and stir every 10 minutes to ensure a skin does not form on the top.
When 1 hour is up, place a cheese cloth or strainer over a container of choice and strain the cannamilk. Drink warm or return to the fridge to chill. Color of this drink will depend on the amount and type of cannabis used. Color will vary from an off white to beige. Enjoy!
Eggs Benedict has always been a favorite breakfast or brunch treat of mine. Hollandaise is a mother sauce in French cuisine that is very versatile and can be used in a variety of dishes. Super Lemon Haze enhances the taste of this sauce and brings out a complex tang to the tongue. Super Lemon Haze Hollandaise Sauce makes the perfect vessel in which to medicate during the breakfast or brunch hours.
Mise en place:
4 egg yolks
1/2 cup melted unsalted Super Lemon Haze cannabutter strength of your choice
1 tablespoon lemon juice
Salt and cayenne pepper to taste
In a stainless steel bowl whisk the 4 egg yolks and lemon juice together rapidly until the mixture thickens and grows in size. Place this bowl on a double boiler and continue to whisk making sure the mixture does not get too hot. If the eggs get too hot they will scramble and you will have to start all over again.
Begin to slowly drizzle in the melted Super Lemon Haze cannabutter while continually whisking rapidly. Continue to do this until all the cannabutter is incorporated and the sauce has doubled in volume. Make sure to monitor for any signs of the double boiler getting too hot. Also if the hollandaise sauce becomes too thick you can add a little warm water in to thin it out. Remove from the heat then season with salt and cayenne to your liking. Pour over Eggs Benedict and enjoy!