Have A Green Christmas, Holiday Cannabis Recipes to Make the Grinch Smile

It is the holiday season and some wish for a white Christmas but in the many states that now have recreational cannabis a gift may also include cannabis cookies, or other food items that would make even the grinch want a green Christmas.

Depending on where you live states such as California, Colorado, New Mexico and beyond now cannabis-infused ingredients such as butters, oils, sugars, tinctures and powders might be no more than a dispensary visit away. These items make for unique gifts and unique meals for a very green Christmas.

One strategy for a green meal is to use cannabis as a garnish or sauce, so that guests can control their own dosage perhaps by dolloping cannabis whipped cream on top of a slice of pie.

Or as the Desert Sun reported go all out such as this main dish...

Herb-Roasted Turkey with Pancetta, Porcini and Shallot-Cannabis Stuffing

Recipe by Kitchen Toke. See more cannabis-infused recipes here.

2 loaves rustic Italian bread, about 1½ pounds
12- to 14-pound brined turkey
1 tablespoon extra virgin olive oil
1 cup pancetta, diced
2 cups shallots, chopped
½ cup onions, chopped
2 tablespoons cannabutter
⅓ pound porcini mushrooms, sliced (fresh if possible)
2 teaspoons kosher salt
1 teaspoon black pepper
¼ cup flat-leaf parsley
1 tablespoon oregano, chopped
1 teaspoon thyme, chopped
2 large eggs
3 cups chicken or vegetable stock
6 ounces garlic-herb compound butter
Butter for basting, as needed

A day or two in advance, cube bread, scatter onto baking sheet and dry in preheated 225° F oven for 1 hour, stirring after 30 minutes; transfer to large bowl until ready to use.

Remove turkey from brine the night prior to cooking, rinse lightly and place on a wire rack refrigerated, uncovered.

Heat olive oil in large saute pan and cook pancetta until crispy, set aside. Drain fat except for 3 tablespoons and saute shallots and onion over medium heat, about 5 minutes. Increase heat to high, add cannabutter, porcinis, salt and pepper and saute 5 minutes.

Remove from heat and add parsley, oregano and thyme. Spoon mixture over bread along with pancetta. Whisk eggs and combine with 2 cups of chicken or vegetable stock and moisten bread mixture. Add remaining cup if mixture seems dry.

Slice compound butter into ¼-inch pieces. Using your hand, separate the skin from the bird along the breast and legs and tuck in butter.

Loosely pack stuffing in cavity and truss. Place turkey in roasting pan fitted with a wire rack, tent the bird with foil and roast in a preheated oven 350° F oven for 2 to 2½ hours.

Remove foil, baste with salted butter, increase heat to 425° F and roast an additional hour. Check temperature; remove from oven when breast reaches at least 160° F but no more than 165° F. Tent the bird loosely by covering with foil, and let rest 20 minutes. Reserve pan dripping for gravy.

About 40 minutes before bird is done, spoon remaining dressing into a casserole dish and bake in a preheated 325 F oven about 30 minutes. Combine dressings, serve with turkey. Makes 10 to 12 servings, each about 5 mg THC.

Or How about a Sugar Cookie? A recipe by Cannadish.net

Ingredients

• 1 cup granulated sugar
• 2 1/2 cups all-purpose flour
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon baking powder
• Fine salt
• 6 tbsp cannabis butter
• 6 tbsp unsalted regular butter
• 1 large egg, lightly beaten
• 1 teaspoon pure vanilla extract

Instructions

• In a food processor, combine sugar, flour, pumpkin pie spice, baking powder and 1/2 teaspoon of salt and pulse just to combine.
• Add both butters and pulse until all of the butter is incorporated into the flour and the mixture is sandy. Add the egg and vanilla and pulse until the mixture comes together in big clumps.
• Turn the dough out onto a clean work surface and knead a few times to form a ball.
• Divide the dough in half, pat into 2 discs about 1/4-inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour.
• Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Put 1 disc of dough between 2 pieces of parchment paper and roll out the dough to 1/8-inch thick.
• Cut out with thanksgiving cookie cutters and arrange on one of the prepared baking sheets about 2 inches apart.
• Bake for 10 to 12 minutes.
• Once cool enough to handle, transfer cookies to a rack to cool completely.

What ever your pleasure, have fun, be safe and may you have a merry Green Christmas.

Source: The Desert Sun, Cannadish.net, Kitchen Toke

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