The holiday season takes us all to peaks and valleys.
In what feels like an instant, we can go from the hectic stress of long-delayed shopping, to the tranquility of a warm armchair by a fireplace. From the roar of a close friend's Christmas karaoke party, we may suddenly find ourselves sitting quietly at a church pew. After the silence between beats of the New Year countdown, fireworks crack the midnight air.
It can be a roller coaster, and yet it always seems to work out beautifully in the end! As we all plan our parties and get-togethers for family and friends, perhaps the foods we offer them can express that same theme...
Enter the charcuterie board!
In the same delightfully-curated display, the savory and the sweet, the creamy and the crisp, the luscious and the light all entice eaters with their own traits and quirks, and collaborate to satisfy us in ways we might not have imagined would work even a minute before.
Naturally, we believe that there's a clever way to get the healthy benefits cannabis involved in any stage of a meal, and with lots of help from our great friend Payton Curry at Flourish, we're giving you the power to make your own infused additions to your holiday display of snacks and appetizers. Start by infusing your own oil and/or honey with cannabinoids of your choice, and then try these recipes to your heart's (and your palate's) delight!
Be prepared for much more of Payton's uniquely-infused wisdom and craft in the future!
Cannabis-Infused Oil (coconut, olive, vegetable, avocado—your choice)
1 ounce cannabis flower (we'll be decarboxylating this first to activate the THC)
24 fluid ounces oil
Set your oven at 230 degrees, and place your ounce of cannabis in a glass dish, and cover with a lid. Cook for 110 minutes, to ensure complete conversion of THCa to active THC.
Melt your oil in a medium sauce pan on low-medium. Place a candy thermometer in the oil and once it reads 180 degrees Fahrenheit, add your decarbed cannabis and allow it to infuse for two hours. Strain and chill in ice cube trays for easy access and dosing!
2 cups honey
1/4 cup cannabis-infused coconut oil
Melt honey in your crock pot or on low in a small sauce pan. Melt your infused coconut oil separately and gradually whisk in 1 Tbsp at a time over 4-7 minutes. Remove from heat. Whisk to chill to hold emulsification.
(Flourish pre-made infused Honey & Olive Oil are available at select Harvest locations. Visit www.harvestofaz.com to check availability at a store near you!)
Sweet and Spicy Infused Nuts
2 cup raw nuts (your choice of nuts)
1 tablespoon cannabis-infused olive oil*
1 tablespoon sugar
1 tablespoon brown sugar
1 teaspoon cinnamon
Preheat oven to 325°. Toast nuts on a sheet pan in your preheated oven for about 7-10 minutes. Once the natural oils have come out, pull nuts out of the oven and drop temp to 225°. Toss nuts in medicated oil, and then the sugar/spice mixture while they are hot. Return nuts to the oven on a parchment-lined sheet pan for 10-15 minutes.
Infused Berry Preserves
1 cup berries (your choice)
1/4 cup apple juice
1 tablespoon lemon juice
3 tablespoons cannabis-infused honey*
Place berries and juices in a sauce pan and cook on medium heat until it starts to bubble. Lower to a simmer, and cook until it reduces—it will look like syrup, and berries have busted up. Mix in medicated honey and cook for 3-5 minutes on low heat. Chill in a fresh glass bowl or jar.
2 cups dry white wine
1 large onion, chopped
3 garlic cloves, minced
1 cup mustard powder
3 tablespoons cannabis-infused honey*
1 tablespoon vegetable oil or 1 tablespoon canola oil
2 teaspoons salt
In a non-stick saucepan combine the wine, onion and garlic and heat to boiling, simmer for 5 minutes. Let cool, and discard any solids. Add the dry mustard powder to the cooked liquid, stirring constantly until smooth. Blend in infused honey, oil and salt; heat slowly until thickened, stirring constantly. Pour into a glass jar; cool, let sit on counter at room temperature overnight. Refrigerate for 2-8 weeks to age flavor before using.
Roasted Red Pepper Canna-Hummus
2 whole red bell peppers (or about 3/4 cup chopped jarred roasted red peppers)
One 15-ounce can of chickpeas/garbanzo beans
1/4 cup fresh lemon juice
1/4 cup tahini
Half of a large garlic clove, minced
2 tablespoons cannabis-infused olive oil
1/2 teaspoon ground cumin
Pinch cayenne pepper
1/2 to 1 teaspoon kosher salt, depending on taste
To roast peppers, move an oven rack so that it is about 5 inches from the broiler. Turn oven broiler on.
Remove core of peppers then cut into large flat pieces. Arrange pepper pieces, skin-side up, on a baking sheet. Broil 5 to 10 minutes until the peppers skin has charred. Let peppers cool completely, then gently peel away the charred pepper skin and discard. In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. Add the infused olive oil, minced garlic, cumin, cayenne pepper and the salt to tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds. Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth. Add peppers to hummus and continue to process for 1 to 2 minutes or until smooth. If the hummus is too thick or still has tiny bits of chickpea, with the food processor turned on, slowly add 1 to 3 tablespoons of water until the consistency is perfect. Store homemade hummus in an airtight container and refrigerate up to one week.
All About the Olive Tapenade
1 cup mixed olives, pits removed
2 tablespoons white onion, chopped
2 garlic cloves
3 tablespoons cannabis-infused olive oil*
1/4 teaspoon red chili flakes
1 teaspoon fresh thyme
1 teaspoon lemon juice
Combine all ingredients in a food processor and pulse until chunky. Allow to rest overnight before serving.
Infused Roasted Fingerling Potato Salad
1 cup varietal fingerling potatoes, chopped
1/4 cup mayonnaise or vegenaise
4 tablespoons cannabis-infused vegetable oil*
2 green onions, chopped
salt and pepper to taste
Preheat oven to 500°. In a glass bowl, mix chopped fingerling potatoes, 2 tablespoons infused oil, and a little salt and pepper. On a sheet pan, spray pan with non-stick cooking spray, and pour potato mixture onto pan. Place potatoes in oven, and reduce heat to 425°. Roast for about 20 minutes or until lightly browned on edges, and you’re able to stick a fork into the potatoes with ease. Set aside and let cool. In a big clean glass bowl, combine cooled roasted potatoes, mayonnaise, 2 tablespoons infused oil, fresh green onions and add salt and pepper to taste. Mix thoroughly and enjoy!
3 cups cauliflower florets
1/2 pound baby carrots, halved lengthwise
1 fennel bulb, cored and cut into 2×1/2-inch matchsticks
1 red bell pepper, cut into 2×1/2-inch matchsticks
1 zucchini, cut into 2×1/2-inch matchsticks
1/2 pound green beans, cut into 2” lengths
3 dried guajillo chiles, seeded and cut into thin strips
3 cups cider vinegar
1/2 cup white wine vinegar
1-2 tablespoons cannabis-infused honey*, depending on desired sweetness
1 tablespoon kosher salt
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1 tablespoon julienned fresh ginger
1 bay leaf
8 garlic cloves, smashed
Extra-virgin olive oil, for drizzling
1/4 cup chopped flat leaf parsley
1/4 cup chives
In a large, deep glass bowl or heatproof glass jar, combine the cauliflower, carrots, fennel, red bell pepper, zucchini and beans. In a medium heatproof bowl, cover the chiles with boiling water and let stand until softened, about 10 minutes. Drain the chiles and transfer to a large saucepan. Add the cider vinegar, white wine vinegar, canna-sugar, salt, coriander, peppercorns, ginger, bay leaf and garlic. Add 3 cups of water and bring to a boil, stirring to dissolve the sugar. Pour the hot liquid over the vegetables and cover with a plate to keep the vegetables submerged. Let cool to room temperature, then cover with plastic wrap and refrigerate for 2-3 days. Drain the vegetables and transfer to a large platter. Drizzle with olive oil, garnish with the parsley and chives and serve.
Infused Kumquat Marmalade
24 kumquats, rinsed and thinly sliced
2 oranges, rinsed, sliced and seeded
6 cups sugar, or as needed
4 tablespoons cannabis-infused honey
2 lemons, juiced
8 cups water, or as needed
Finely chop the kumquats and oranges, combine them into a large pot. Add 3 cups of water per each cup of fruit. Let soak in a cool place for 12 hours, or overnight. Bring the fruit mixture to a boil, reduce heat and simmer until the rind is very tender. Remove from heat, and measure cooked fruit. Add one cup of sugar to the pot for every cup of the fruit mixture. Mix in the lemon juice, about 1/4 cup.
Return the fruit to the pan, add in infused honey, and bring to a boil once again. Boil, stirring occasionally, until the gel stage is reached (the temperature of the marmalade should be between 220 to 222° when checked with a kitchen thermometer.) Remove from heat, and skim foam from the surface.
Transfer the mixture to sterile jars, leaving 1/2 inch headspace, and seal immediately. Process any unsealed jars in a water bath for 10 minutes. Refrigerate until needed, or after seal has been broken.