• After driving through Breckenridge tonight, I found myself zoning out on all the snow devils dancing across the mountain roads lost in thought. What had my attention you ask? Nagivating the cyclone of thoughts I had on approaching the upcoming holiday so that it would be a very Danksgiving holiday for you all. I wanted to go old school with some recipes I had already in my pockets from StickyGuide and my own personal blog. So without further ado, please enjoy Maple Leaf Spiced Pumpkin Pie, Lightly Medicated CannaTurkey, and a arsenal of amazing recipes from my upcoming book this holiday season

    Maple Leaf Spiced Pumpkin Pie

    Thanksgiving is one of my most cherished holidays with family and friends. It is a harvest festival where the appreciation of family, friends, blessings, emotional wealth and material wealth take center stage. The worlds slows down momentarily for one night where you are surrounded by loved ones and are able to give thanks to all your blessings and successes freely. A time for nourishing food that warms the soul and fills the belly.

    So what could possibly make this day even better? The answer would be making a delightful and elegantly medicated Maple Leaf Spiced Pumpkin Pie. The wonderful thing about this recipe is that the Maple Leaf strain pairs beautifully with the pungent spices and sweet custard that make up a pumpkin pie. This superb dessert will enhance your Thanksgiving Day experience and will be something you will want to repeat for the years to come.

    Mise en Place:
    2 cups canned pureed pumpkin
    1 can sweetened condensed milk
    2 whole eggs
    8 grams very finely ground (think powder fine) Maple Leaf cannabis (or other sweet flavored strain)
    1/2 stick sweet butter
    1 shot vodka
    1 teaspoon maple extract
    1 teaspoon ground nutmeg
    1 teaspoon ground cinnamon
    1 teaspoon ground allspice with ½ teaspoon in reserve
    1 teaspoon ground ginger
    9 inch pie tin
    1 1/4 cups all purpose flour
    1 stick chilled sweet butter
    4 tablespoons ice water
    1 teaspoon cane sugar
    1/2 teaspoon salt

    For this recipe you need to start the dough the night before or one hour before cooking time for the crust to set properly. In a bowl combine 1 ¼ cups all purpose flour, cane sugar and salt. With a knife cut the stick of butter into 8 slices and drop into the bowl. Mix by hand until the butter starts to meld with the dry mix. Add in 4 tablespoons of ice water and continue to combine until the mixture is fully incorporated. Roll into a semi-flat circle and then wrap it in plastic wrap. Refrigerate overnight or for 1 hour prior to cooking time.

    When you are ready to prepare your pie dough, roll out onto a floured surface and transfer to your 9 inch pie tin. Flatten the dough into the tin and pinch the edges to form a crust on the top. Take a fork and pierce little holes throughout the bottom and sides of the crust. This prevents the crust from bubbling out during the baking process.

    Before you can start the filling for the pie you need to activate your cannabis. In a pan combine 8 grams of ground Maple Leaf, 1/2 stick sweet butter and 1 shot vodka. Cook on the lowest setting for 30 minutes. The alcohol is merely just used to aid in the activation process as lubrication and will cook out of the pan from the heat. Set aside and let cool for 15 minutes. There will be no alcohol in your pie so do not worry. *Also if you cannot get a hold of the Maple Leaf strain any sweet cannabis strain can be substituted.

    Now it is time to create the delicious pumpkin custard for your pie. Preheat your oven to 375 degrees. In a separate bowl, mix the 2 cups pureed pumpkin, condensed milk, 2 whole eggs, Maple Leaf cannabis mixture, maple extract, nutmeg, cinnamon, allspice and ginger until fully combined. Pour your pumpkin mixture into your pie crust and lightly tap the pan against a counter to release any air bubbles. Take the 1/2 teaspoon reserve of allspice and lightly sprinkle the entire top of the pie. Put into the oven and bake for 55 minutes. Pull from oven and let the pie set at room temperature. Slice into 8 servings at 1 gram of cannabis per slice. Decorate with fresh whipped cream and serve al la mode for the most comforting holiday dessert. Enjoy!

    *This recipe was written by myself for StickyGuide on November 23, 2010. The original article can be seen here.

    Lightly Medicated CannaTurkey

    On Thanksgiving Day the gorgeous and tasty turkey is the leading role during your dinner celebration. The wonderful thing about this bird is that it has many different flavors of meat that can really please anyone's taste buds. The succulent breast, to the rich dark meat of the thighs, to the oily wing and gamey gizzards. This recipe is a very simple yet clever way to incorporate cannabis into your meal and will enhance all sections of meat on the bird. It is also lightly medicated so that you will be able to partake in as much meat as you want without becoming over medicated.

    Mise en place:

    1 turkey
    1 1/2 cups apple cider
    1 cup duck fat
    3.5 grams of ground cannabis any choice
    2 tablespoons clover honey
    4 tablespoons dried marjoram
    4 tablespoons dried garlic
    4 tablespoons dried basil
    4 tablespoons dried thyme
    4 tablespoons dried sage
    fresh cracked sea salt
    fresh cracked pepper


    First you will need to create a marinating liquid that will be injected into the turkey. In a saucepan on medium low heat combine 1 cup apple cider, 2 tablespoons clover honey, 2 tablespoons marjoram, 2 tablespoons garlic, 2 tablespoons basil, 2 tablespoons thyme, 2 tablespoons sage, a dash of sea salt and pepper. Stirring occasionally cook this marinade for 30 minutes. Pull from the stove, strain then fill up a turkey injector with this liquid.

    Place your turkey on a pan and gently pull the skin away from the meat starting at the neck working your way back. The goal here is not to detach the skin but rather loosen it so that you can spread the duck fat underneath. Once the skin is loose, inject your marinade under the skin into the breast, thighs, and wings. Then in a separate bowl combine the duck fat and 3.5 grams of cannabis. Take this mixture and spread it under the skin all over the breast of the turkey reserving just a little for the thighs and wings. Pat the skin down so that it adheres to the duck fat. Rub the remaining reserve on the outside of the thighs and wings.

    Now you will start to season the superficial layer of the turkey with the remaining ingredients. Massage 1/2 cup of apple cider all over the entire turkey. Then rub the remaining 2 tablespoons of marjoram, garlic, basil, thyme, and sage. Liberally sprinkle crushed sea salt and pepper on the skin to finish. Follow the instructions on the label of the packaging your turkey came in for correct temperature and cooking time. To ensure a moist turkey I would tent the turkey in tinfoil for the majority of the cooking process with 1 to 1 1/2 cup water for the turkey to sit in. This will help facilitate a gravy base for you. During the last 15 minutes of total cooking time, take the tent off and allow the turkey to crispen to a gorgeous dark golden brown. Enjoy your holiday!

    The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine 

    For more amazingly delicious recipes for this holiday season, be sure to order your very own copy of  The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine.