Just what you need for the Holidays
GREEN COMPOUND BUTTERS
One thing you’ll quickly discover when cooking with cannabis is the pungent vegetal smell and flavor can be very…..distinctive. A few people like it, but for the most part making things delicious is one of the challenges of cooking with cannabis. I’ve found adding your infused product toward the end of cooking or as a condiment works great; try one of these butters and you’ll see what I mean.
SPICY SWEET BUTTER:
1 stick (1/2 C.) unsalted butter, softened
6-8 Tb. Canna butter (I like a 1:1 ratio of plain butter to infused but it’s up to you)
1 Tb. gochujang (or Sriracha) hot sauce
1 tsp. agave syrup or honey (adjust to your preference)
Pinch salt, pinch coriander
Mix all ingredients together, chill, and serve with chicken, pork, vegetables, or Asian noodles.
TURKEY DAY BUTTER:
1 stick (1/2C.) unsalted butter, softened
6-8 Tb. Canna butter (adjust to your taste and tension levels)
1 tsp. dry sage or 1 Tb. minced fresh – either is good
¼ tsp. dried oregano
¼ tsp. fennel seed, crushed, and/or ¼ tsp. celery seed
Dash red pepper flakes
Blend all ingredients, chill, then serve with turkey, on mashed potatoes, added to gravy, or just on French bread; especially good for relaxation at Thanksgiving!
AUTUMN SPICE BUTTER:
1 stick (1/2 C.) unsalted butter, softened
6-8 Tb. Canna butter
1 Tb. fresh orange zest
1 Tb. ground cinnamon
1 tsp. each cardamom and ground ginger. Also try crushed fennel seed, freshly grated nutmeg, and/or ground coriander.
Large pinch salt
1 Tb. honey or agave – add more if you like it sweeter
Blend all ingredients, chill, and serve with squash, French toast, baked apples, roast pork, or anything that would benefit from relaxing spicy goodness. I get slutty and just put it on toast!
NOTE: Once you get the idea, play with these. Just remember that cannabis needs a lot of help to be yum, so think spicy, sweet, and citrus when making your own. Have fun!!
