Five mouthwatering Christmas-ready cannabis recipes from Kitchen Toke
Kitchen Toke describes itself as “the first internationally distributed food magazine teaching people to cook with cannabis for health and wellness.” And, with seasonal recipes and ideas for entertaining as well as video stories and other articles at the apex of weed and the world, the magazine is a veritable cornucopia of cannabis-related culture.
Bringing together Kitchen Toke’s exceptional photography, carefully curated written work, and undeniable passion for plant life, we asked the magazine’s editors for their top five cannabis-featuring recipes to ring in the high season. And, from cheesy stuffing balls to braised beef, they’ve made sure there won’t be a dry mouth in sight.
Read on for five easy-to-make recipes courtesy of Kitchen Toke and a chance to try something other than slightly dehydrated turkey this Christmas.
Canna Taffy Apple Popcorn Clusters
2 tablespoons canola oil
1⁄2 cup popcorn
4 ounces cannabutter
2 cups sugar
4 to 6 drops Granny Smith apple oil
2 teaspoons kosher salt
1⁄4 cup roasted peanuts, chopped
Vegetable spray, as needed
In a pot, combine oil and popcorn, place over medium heat and cover the pot. Once the corn starts popping, shake the pan every couple of minutes to prevent burning. Once the popping slows down, remove from the stove and empty contents into a large bowl; set aside.
In a large heavy duty skillet, melt the cannabutter over medium-high heat with the sugar and stir completely to incorporate mixture. When the mixture melts into a golden brown caramel, remove from the heat and add the apple oil and salt. Mix vigorously. Pour caramel into the bowl with the popcorn and peanuts, mixing completely to coat. Pour caramel corn onto a sheet pan coated with vegetable spray and let cool. Break up into clusters.
Makes about 15 small clusters, each about 15 percent THC based on a 20 percent strain.
Recipe by Mindy Segal, chef-owner of Hot Chocolate in Chicago, Photography by Eva Kolenko
Braised Beef with Seared Pumpkin
3 pounds boneless short ribs, sliced into 2- to 3-inch chunks
Salt and pepper, to taste
1⁄4 cup flour
3 tablespoons canola oil, more if needed
2 cups peeled and cubed (about 2 inches) fresh cooking pumpkin
2 carrots, peeled and sliced
1 cup onion, coarsely chopped
4 cloves garlic, minced
1 tablespoon fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
2 teaspoons decarbed cannabis
1 15-ounce can diced tomatoes
3⁄4 cup red wine
1⁄2 cup red wine vinegar
1⁄2 cup beef stock
Preheat oven to 150c. In a large bowl, season the beef with salt and pepper, then toss with the flour to evenly coat.
In a large Dutch oven, over medium to high heat, add the oil and sear the beef on all sides; transfer to a platter. Add the pumpkin and carrot; transfer to the platter with the beef.
Reduce the heat to medium and saute the onion until translucent, adding more oil if needed. Add the garlic and herbs, including the cannabis. Stir well.
Deglaze the pot with the red wine, scraping up any brown bits that have stuck to the bottom. Add the tomatoes, vinegar, stock, beef and vegetables to the pot.
Cover and cook in the oven until fork tender, about 2 1⁄2 hours, checking at the 2-hour mark. Taste and season with salt and pepper if needed. Makes 8 servings.
Recipe by Laurie Wolf, Photography by Eva Kolenko
Hot Cannabutter Rum Cider
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, each about 5 mg THC.
Recipe courtesy of Jeff Danzer / Jeff the 420Chef, Photography by Eva Kolenko
Cheesy Stuffing Balls
1 6-ounce box stuffing mix
3 eggs, beaten, separate use
1⁄2 onion, finely chopped
2 tablespoons parsley, chopped
1 tablespoon canna oil
8- to 10-ounce block gouda cheese
2 1⁄2 cups panko bread crumbs
Vegetable oil for frying
In a medium-large pot, make stuffing according to box directions. Cool and refrigerate (up to four days) for later use or continue with the recipe. Transfer stuffing to a large bowl, breaking up clumps with your hands. Add 1 beaten egg, onion, parsley and canna oil. Mix well. Cold stuffing will soften as it comes to room temperature.
Slice cheese into 3⁄4-inch cubes. Shape a ball around each cube of cheese, dip into remaining eggs and roll in panko.
Fill a heavy-duty pot with vegetable oil and heat until a thermometer reads 175c. Using a slotted spoon or spider strainer, carefully lower the balls into the oil and fry until golden brown, about 5 to 7 minutes. Remove to a paper towel-lined sheet pan to drain, then serve immediately. If making a large batch, hold the fried balls in a preheated 95c oven while frying the rest until ready to serve.
Makes about 12 balls, each about 4 mg THC based on a 20 percent strain.
Recipe by Mike Sula, Photography by Eva Kolenko
Yuba “Pasta” with Chanterelles and Carrots
6 ounces yuba (tofu skin) or extra-firm tofu
Olive oil as needed
2 carrots, peeled and sliced
2 tablespoons oregano, chopped
Kosher salt, as needed
6 ounces chanterelles, cleaned and sliced
1 small onion, chopped
3 cloves garlic, thinly sliced
3 ripe Roma tomatoes, peeled, cored, de-seeded and chopped
1 tablespoon infused balsamic vinegar or CBD vinegar tincture
1/3 cup Pecorino cheese, grated
2 tablespoons fresh basil, chopped
If using dried yuba, soak it until soft (about 30 minutes) and slice into thin strips. For fresh yuba or extra-firm tofu, skip the soaking and slice into thin strips. Set aside.
Heat about 1 tablespoon olive oil in a large cast-iron skillet over high heat until very hot, add carrots (do not stir) and season with salt. Shake contents in the skillet after a few minutes, add oregano, stir, transfer to a bowl and set aside.
Again over high heat, add another tablespoon of olive oil to the skillet and add the chanterelles. Do not stir, let sear for a minute, then turn the heat down to medium and add the onions and garlic, stirring to combine. Saute until the onions soften, about 5 minutes. Season with salt and pepper and transfer to the bowl with the carrots.
Add another tablespoon of olive oil to the skillet over medium heat and add the yuba and tomatoes and cook until the tomatoes break down slightly, about 3 minutes. Add the carrot and chanterelle mixture to the pan, along with the balsamic vinegar and cook 2 minutes more. Remove from the heat and add the Pecorino and basil. Season to taste with salt and pepper. Makes 6 servings.
*To make tomatoes easier to peel, score (make a cross mark with a knife at the end of the tomato) and drop in boiling water for about 1 or 2 minutes. Transfer to ice water; peel.
Recipe by Caitlyn Meade, Photography by Eva Kolenko
