Cannabutter Edibles Recipes for Thanksgiving
Thanksgiving is a time to be grateful and count your blessings. It’s only natural that tokers would want to say thanks for the weed in their life and use it in Thanksgiving recipes, aka cannabutter edibles.
But what can you cook up with cannabutter, and are you restricted to using the weed-infused butter in sweet or savory dishes? Let’s find out.
Traditionally, “Danksgiving” meant medicating (use your favorite choice of weed) before the Thanksgiving meal. Nowadays, you can enjoy a whole Danksgiving feast where most food items are infused with your favorite plant: cannabis.
Why Cannabutter Is the Perfect Thanksgiving Ingredient
The great news for fellow tokers is that cannabutter is the perfect Thanksgiving (or should we say Danksgiving?) ingredient.
Cannabutter is butter that’s been infused with cannabis. It’s ideal to use in any recipe — savory or sweet — with butter as one of the ingredients. Plus, if you want to lower the dosage, use half regular butter and half weed butter or any other ratio for the desired effects.
Remember to decarboxylate (bake) the weed before infusing it in butter so the THC can be activated.
And you may want to start low and go slow: Use a lower dosage of cannabutter if this is your first time using the ingredient and if you use it in every Danksgiving dish.
Try a bit of the gravy, potatoes, pie, or brownies, and wait for the effects to kick in. Enjoy a second helping if you want a more potent effect, or up your cannabutter dosage if you are selective and use weed in some of your edibles (and not all of them).
Weed-infused gravy is hearty and versatile. Drizzle gravy over your turkey, roast, or mashed potatoes, or dip your spoon for a yummy mouthful.
- Serving: 3 cups of gravy
- Prep Time: 5—10 minutes
- Cook Time: 20—25 minutes
- 2 tbsp cannabis butter
- 2 tbsp regular butter
- 4 tbsp all-purpose flour
- ½ white onion, diced
- 2 garlic cloves, chopped, or 2 tsp dried onion powder
- 33 fl oz liquid stock (vegetable, beef, or chicken)
- 4 sprigs thyme
- 2 bay leaves
- 1 tbsp soy sauce
- 1 tbsp ketchup
- 1 tsp Worcestershire sauce
- Sea salt and black pepper to taste
- Over medium heat in a saucepan, heat the cannabis-infused butter until melted.
- Add the bay leaves, garlic, onions, thyme, and salt.
- Cook the mixture for five to seven minutes. The onions should be translucent, not browned.
- Add the all-purpose flour to the pot and stir until the mixture is a pale golden brown.
- Gently whisk the stock into the mixture, ensuring there are no lumps.
- Cook for 10 to 15 minutes until the mixture is a thick consistency. You’ll need to stir frequently.
- When ready, strain the gravy and pour it into a new saucepan.
- Turn your burner to medium heat, and add the soy sauce, ketchup, and Worcestershire sauce. (If you can say Worcestershire correctly, you’ll likely already high.)
- Add more salt and pepper to taste.
- Serve and enjoy.
Microdose Mashed Potatoes
[caption id="attachment_1057" align="alignright" width="441"] These cannabis infused mashed potatoes are just the right dose for the newbies in your circle.[/caption]
The best Danksgiving mashed potatoes should be creamy, buttery, and delish with the pot infusion.
- Serving: 4 servings
- Prep Time: 10—15 minutes
- Cook Time: 20—30 minutes
- 1.5 lbs Yukon or russet potatoes (or do half each), peeled and equally cubed
- 4 tbsp heavy cream
- 2 tbsp cannabutter
- 1 tbsp milk
- 1 tbsp unsalted butter (garnish)
- Parsley or chives, chopped (garnish)
- Rinse and peel the potatoes. Then cut them into equal cubes so the vegetable can cook evenly.
- Add the potatoes, ½ a teaspoon of salt, and cold water in a medium saucepan. The water should cover the potatoes and be about an inch or two above the veggies.
- Bring the water to a boil, and then turn down the heat to simmer the potatoes for 15 to 20 minutes. The potatoes are ready when you can poke a sharp knife or fork through them.
- In another saucepan, add the butter and cream. Turn up the heat until the butter melts.
- When the potatoes are cooked, drain the excess water.
- Place the potatoes in a large serving bowl, and pour the butter-cream mixture over the hot potatoes.
- With a potato masher, mash the potatoes until creamy and smooth.
- Add milk to get the mashed potatoes to the right consistency.
- Add salt and pepper to taste.
- Drizzle the extra butter over the weed-infused mashed potatoes and sprinkle parsley or chives.
Dank Pecan Pie
Danksgiving won’t be complete without that final sweet cannabutter edibles edition.
- Serving: 12
- Prep Time: 2—3 hours
- Cook Time: About an hour
- 2.5 cups all-purpose flour
- More flour for rolling and shaping
- 3 tbsp unsalted butter, chilled and cubed
- 3 tbsp cannabutter, chilled and cubed
- ½ cup ice water
- ⅔ cup vegetable shortening
- 1 tsp salt
- Egg wash
- 2 cups pecans, roughly chopped
- 3 large eggs
- ½ cup dark brown sugar
- 1 tbsp unsulfured molasses
- ¼ cup unsalted butter (can do half cannabutter and half unsalted), melted or softened
- 1 cup dark corn syrup
- 1.5 tsp pure vanilla extract
- ½ tsp cinnamon
- ½ tsp salt
- In a large bowl, whisk the salt and flour together.
- Add the shortening and butter.
- Cut the shortening and butter into the flour mix with two forks or a pastry cutter until coarse. The butter and shortening should be small pieces coated in flour.
- Drizzle the ice water in 1 tbsp increments in the dough. When you add the water, stir the flour and fat mixture with a wooden spoon or rubber spatula. Stop adding water when the dough has formed large clumps.
- Place the dough on a work surface that’s been dusted with flour.
- Flour your hands and fold the dough to completely incorporate the fat.
- Shape a ball with the dough and cut it in half.
- Gently flatten the dough into two discs that are one inch thick.
- Wrap the discs in saran or plastic wrap; place in the fridge for a minimum of two hours and a max of five days.
- Preheat the oven to 350℉.
- Roll out one crust with a rolling pin on a floured surface, keeping the other one in the fridge until you need to roll it out and use it for a second pie.
- Stop rolling when the dough is a thin, ⅛-inch thick circle that’s 12 inches in diameter. It’ll fit in a 9-inch pie dish.
- Place the dough in the pie dish using the rolling pin so it doesn’t tear.
- With the egg wash, brush the edges of the pie crust or shell.
- Spread the chopped pecans in the pie shell.
- Whisk the cinnamon, eggs, corn syrup, sugar, molasses, butter, and vanilla in a large bowl.
- Pour the mixture or filling over the pecans lining the pie shell.
- Bake the pie for 50—55 minutes. After 20—30 minutes, place foil over the pie and tent it so the pecans and pie shell edges don’t brown too much. Then continue baking the pie for another 25—30 minutes.
- Remove the pie from the oven and place it on a cooling rack. Once cool, the filling will settle.
- Slice the pie and serve it with (optionally pot-infused) ice cream or whipped cream at room temperature or when slightly warmed up.
- Store leftovers for a day or two at room temperature or four to five days in the fridge.
A shout-out to Sally’s Baking Addiction for the recipe inspiration!
Enjoy Your Thanksgiving with Cannabutter Edibles!
Jazz up your Thanksgiving with cannabutter edibles.