May the pumpkin be with you, and also with you!
The leaves are falling, the temperatures are dropping, that can only mean the holiday season has officially arrived. I would like to share with you some of my tricks for masking the flavor of cannabis. I am also including my Pumpkin Pie Recipe. Let us embrace Autumn and pay homage to the benevolent PSL (pumpkin spice latte) god’s.
Cannabis has, let us call it, an Earthy flavor. Earthy flavors have their uses, mainly in savory dishes, but there are instances where omitting that flavor would be best. Chocolate Frosted yellow cake does not have the same appeal if it were to be accompanied by a Wheatgrass chaser (vomits a little in mouth).
This first method would really be considered more of a coverup. Dark chocolate has quite the bitter aftertaste, even when sweetened, which will assist with masking the taste of chlorophyll. Nut Butters, like Peanut and Almond, have wonderful masking properties too. A small amount of nut butter can cover cannabis in a sugar cookie without imparting much of the nut flavor. I am quite certain I could add a Kale-Wheatgrass-Cannabis infused butter to a batch of Double-Chocolate Peanut Butter Fudge brownies without anyone crying foul.
A second solution would be to use an extract or a concentrate instead of using raw plant material. You could use a BHO (Butane Hash Oil), CO2, Rosin or an Alcohol extraction you made at home. Concentrates and extracts will typically have less terpenes, waxes and chlorophyll. Most of them range from a clearish-yellow to a dark greenish-brown, with the darker ones imparting more flavor compounds. Concentrates and Extracts can get quite expensive, and home extractions have inherent problems. Choosing this route can lower the amount of time and work involved, but keep in mind the potential added costs.
Another work around would be to make a higher concentrated butter with plant material. I did an article on cannabis butter preparation and you can find that recipe here. In that recipe I used 2 oz of plant material, Sugar Leaf to be exact. You could add up to a half pound of trim, just remember to add 2-4 cups of water for each extra ounce of plant material used. This particular method will leave you with a deep green, and fairly stinky butter, which you can dilute with regular butter, or move on to the last solution, and wash your butter.
Washing your butter happens to be the most time consuming, but also the most effective, and just like it sounds, we will be “washing” the butter using Distilled water. This technique works best with fats that are solid at room temperature, such as butter or coconut oil, but can be used with liquid oils too,
1. Melt your cannabis butter in a small saucepan over low heat with equal amounts, by volume, of distilled water.
2. Stir constantly and allow the water and butter to come to the same temperature, around 100ºF. Do not leave unattended and do not allow this to boil.
3. Place the butter/water mixture into a container, and allow the mixture to separate and solidify in the refrigerator, this usually take between 2-4 hours.
4. Repeat this step until desired color, smell and flavor are achieved, usually after 2 or 3 washes. Washed cannabis butter will always have a green tint to it, but the smell will lessen.
If you are using something like Olive oil, you would omit the refrigeration and let the water and oil separate, and cool at room temperature. Pour the oil off, discard the water, and repeat. You may also use a Turkey baster to pull off the layer of oil or you could use a DIY separatory funnel.
Savory dishes like Turkey stuffing, Marinara or a Pesto would be welcoming to the flavors of cannabis. Please join us for our next month’s cooking article where I will be discussing using Terpenes and Cannabis as a compliment, or main attraction, for something like Lemon Haze Citrus Bars, or a Jack Herer Beef Bourguignon
Authors Note: Some people enjoy the taste of cannabis; I however rarely do, but I definitely benefit from the medical and elevating effects of cannabis.
Just like Grandma used to make, only with an extra kick. Made from fresh pumpkins and a from scratch pie dough, this dish will certainly be a hit at your next fall party. Just remember this is for the Adults, keep it away from this kids and pets!
- 1 Cannabis Pie Shell unbaked
- 2 cups Pumpkin Puree 454g
- 1.5 Cups Heavy Cream 348g
- 2 Eggs 100g
- 1 Egg Yolk 30g
- 1/2 Cup Packed Brown Sugar 120g
- 1/2 Cup Granulated Sugar 100g
- 2 tbsp Cornstrach 18g
- 1 tbsp Cinnamon 15g
- 1 tsp Ginger 2g
- 1 tsp Cloves 2g
- 1 tsp Allspice 2g
- 1/4 tsp Nutmeg 0.65g
Preheat your oven to 425ºF
Cut two Sugar pumpkins in half, remove seed and stringy insides.
Get a large pot with a steamer and steam pumpkin until tender, about an hour. Alternatively you could bake the pumpkins on a baking sheet, cut side down, at 350ºF for an hour, or until tender.
Once tender remove from steamer or oven and let cool. Once cool remove and discard skins.
Place pumpkin in food processor or blender and process until smooth. Set aside and get the pie crust ready.
Cut aluminum a square of aluminum foil bigger than your pie plate
Put pie dish in the middle and trace a circle
Cut out circle and pull up the sides
Cut off the edges and Check that it fits over the dish.
Let pie disk sit at room temp for 5 minutes
Flour work surface and roll out dough to a 12" circle
Use rolling pin to roll up dough and place over pie dish.
Crimp edges and get Pie filling ready.
Whisk the eggs, sugar’s and spices together until light brown.
Add the Pumpkin and Cornstarch and whisk until smooth
Pour in the Cream and whisk until smooth.
Pour pumpkin mixture into unbaked pie shell and place into the oven for 15 minutes
Turn temperature down to 350ºF and bake for another 45-65 minutes, or until a knife inserted comes out mostly clean. Place on a wire rack to cool.