Five Canna-dishes For The Holidays

The holidays are a time for reflection, relaxation, family and loved ones. For some, it’s also a time to gather ‘round the green and bond over tasty budulars. Getting high during the holidays can be an important pre-meal ritual, or it can be a beautifully discrete way to avoid conversation with your in-laws. Whatever the reason, here are five tasty canna-dishes that can add a little holiday zest and cheer to your menu and your mind.

Hot Canna-cider

Not a meal, per se, but certainly a great way to enjoy sitting in a chair next to a cozy fire. Nothing says “tis the season” quite like a cup of cider, and with a touch of THC, the beverage will warm your mind, body and soul on an entirely different level.

What you’ll need: 1 tablespoon of canna-oil, 2 cups of apple cider, 1 cinnamon stick, and 1 small pot.

How to make it: Pour apple cider into a small pot on low heat. When warm, add canna-oil.  Stir occasionally, and when blended, add cinnamon. Stir all together and let simmer five to ten minutes before serving.

Stoney Stuffing

One of the best compliments to any turkey dinner is stuffing. Even stuffing by itself is fantastic, which is why adding a little weed to the mixture makes it that much more enjoyable. Plus, stuffing pairs with most items on the traditional holiday menu, making Stoney Stuffing a “hit” wherever you celebrate.

What you’ll need: 4 teaspoons of canna-butter, 8 tablespoons of unsalted butter, 2 onions, 1 celery stalk, 2 garlic cloves, 1 pound of bread, 2 tablespoons of parsley, 2 tablespoons of sage, 1 teaspoon of rosemary, 2 cups of chicken stock.

How to make it: While preheating the oven to 350 degrees, peel and chop onions, chop celery, chop parsley, chop rosemary, mince garlic, and cut bread into small pieces. Then heat both butters in a pan. Add in chopped onion, celery and garlic and let sit for 15 minutes before emptying into a large bowl. Add in parsley, sage, rosemary and chicken stock. Place mixture in baking dish and cook in oven for 35 minutes.

CBD Twice Baked Potato

While mashed potatoes get most of the spud love around the holiday season, the Twice Baked Potato could provide a nice alternative. Essentially, you’re eating your own little portion of mashed potatoes wrapped within a potato skin. And since each potato is served individually, you can monitor how much of a CBD dose will go in each.

What you’ll need: 1 potato per guest, 3 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of garlic powder, 2 cups of cheddar cheese, 1/4 cup of parmesan cheese, 1 cup of sour cream, 1/4 cup of milk, 4 tablespoons of butter, 5 to 10 milligrams of CBD oil per potato. (Optional toppings: Chives and Bacon) 

How to make it: Wash and dry potatoes and poke holes in potato with a fork. Rub in olive oil. Heat oven to 375 and cook potatoes for 1 hour. Let potatoes cool for 30 minutes before cutting them in half and scooping out most of the insides. Rub potato skins with olive oil and cover with parmesan cheese and set aside. In a separate bowl, mash the potatoes until smooth, and then add cheddar cheese, garlic powder, butter, milk and sour cream to the mash and mix all together. Spoon the mashed potatoes back into the potato skins and add the desired CBD oil quantity to each potato. Bake in the oven at 400 degrees for 30 minutes and then serve.

Canna-gravy

Ah, gravy. You can pour it on turkey, stuffing or ham. You can drizzle it on top of mashed potatoes, sweet potatoes, green beans — really you can add it to almost anything on your plate. Which is why when you infuse your gravy with cannabis, you’ll be creating the perfect edible accoutrement for the duration of the meal. If you’re not feeling a warm buzz after 30 minutes, add more gravy!

What you’ll need: 2 to 3 tablespoons of instant gravy granules, 1 cup of chicken broth, 1 teaspoon of cannabutter.

How to make it: Boil chicken broth in a pot and remove pot from burner. Stir in instant gravy granules. Add a teaspoon of cannabutter and stir until dissolved and mixed. Gravy is ready to serve.

Mario Batali’s Chocolate Brownies

What are the holidays without a delicious batch of brownies? Not any holidays we want to be a part of. What better way to enjoy chocolate gooey goodness than to infuse it with some dank herb? This recipe from a famed chef Mario Batali should leave you satisfied and blissful.

What you’ll need: 1/2 cup of butter, 4 grams of canna-butter, 1/2 cup unsweetened cocoa powder, 1/2 cup granulated sugar, 8 ounces of chocolate chips, 1 teaspoon of vanilla extract, 2 extra-large eggs, 3/4 cup of unbleached all-purpose flour, and confectioner’s sugar.

How to make it: Preheat over to 325 degrees while greasing an 8×8 inch baking sheet. Over medium heat, melt butter and cannabutter with cocoa powder in a small pan. Stir until melted and then spatula the mix to a large bowl. After cooling two minutes, add sugar, chocolate chips and vanilla and stir with wooden spoon until mixed. Add eggs and mix, then add flour and mix. Place batter on bake sheet and kaje for 25 minutes. Dust with confectioner’s sugar and cut into squares before serving.