Cannabis cuisine has gone gourmet, with chefs finding the perfect strain for a dish and pairing food and flower with fine wine. Your favorite family recipes for Grandma’s Christmas cookies, pumpkin pie or noodle kugel can be easily converted into food that will make even the most awkward holiday dinner slide by.
Edibles affect each person differently, whether homemade or produced in a commercial kitchen, so make small portions of your goodies for guests to sample and evaluate their high. This recipe guide from the Cannabist takes you step-by-step through the math you need to do to calculate how much THC winds up in every gingerbread person or peanut butter cookie.
Clearly label your cannabis treats, keep them away from kids and pets, and never serve cannabis to anybody without their permission.
Cooking with cannabis boils down to the successful creation of an infusion that carries cannabinoids into your food.
Fats and oils, sugars and alcohol can all be vehicles to add a buzz to your favorite recipes. The Cannabist’s resident Kitchen Kush cook, Laurie Wolf, offers easy cannabutter and canna-oil recipes in both text and video formats.
Cannabis cookbooks like The Cannabis Kitchen by Robyn Griggs Lawrence (Skyhorse Publishing, 2015) have other recipes for infused oil or butter, honey, simple syrup, milk or cream, gin or vodka. Lawrence spends the first half of her cookbook (with beautiful photos by Povy Kendal Atchison) explaining the chemistry of cannabis, going over the best strains for cooking, and presenting the basic infusion recipes.
There’s a cannabis buyer’s guide and a list of “The Chef’s Favorite Cooking Cultivars,” ranging from the obvious (Blueberry, Cheese, Super Lemon Haze, Pineapple Express) to the less obvious. White Widow smells and tastes spicy, with citrus and vanilla notes; Jack Herer has a sharp, spicy and pine-flavored aroma; Golden Goat is sweet and syrupy.
All the recipes linked in this post were developed by Wolf, author of Herb: Mastering the Art of Cooking with Cannabis (Inkshares, 2015). Wolf runs a medicated food company, Laurie and MaryJane, in Portland, Ore., and has worked as a food stylist, so her recipes look as good as they taste. These and many more can be found at TheCannabist.co/category/food.
Instead of those gritty Betty Crocker pot brownies your roommate made, try Peppermint White Chocolate Brownies — which starts with store-bought brownie mix but adds white chocolate chips, and tops each brownie with a party hat of cream cheese frosting and sprinkles of chopped candy canes. Or create Triple Chocolate Browniesand serve them warm out of the oven with whipped cream and fresh berries.
To make friends at a cannabis potluck dinner, bring a decadent dessert: Triple-Infused Pumpkin Pie (there’s cannabutter in the crust, the pumpkin filling and the whipped cream on top), Ed’s Key Lime Pie or Pecanna-butter Pie.
Similarly, if you love a cannabis recipe so much you want to serve it at your office potluck, just substitute regular butter, honey and oil for your infused ingredients.