Cannabis Cuisine. Andrea Drummer

       Dressings, Jams, and Purees

      Bacon Jam

      Yields 2 cups at 60 mg of THC per cup

      1 lb. thick cut bacon

      2 large sweet onions (halved and sliced)

      ½ cup brown sugar

      2 Tbsp. maple syrup (reference recipe on next page)

      ⅓ cup infused strong brew coffee (reference recipe on next page)

      1 Tbsp. mustard seeds

      1 Tbsp. balsamic vinegar

      ¼ tsp. cayenne pepper

      ½ tsp. salt

      Instructions

      Dice the bacon and add to a large skillet. Cook over medium-high heat, stirring frequently until the bacon is cooked through. Make sure the frying yields chewy bacon versus crispy bacon.

      Remove from the skillet and set aside. Pour off most of the bacon drippings, leaving some to cook the onions.

      Add the onions to the skillet and then salt. Cook on low heat and stir consistently for 20 minutes or until the onions are nicely caramelized. Add sugar and cook for another 5–7 minutes while stirring. Add the maple syrup, coffee, water, mustard seeds, and bacon.

      Cook on medium heat until the mixture is of a jam consistency, stirring every 5 minutes. Remove from heat and stir in the balsamic vinegar.

      Cool and refrigerate for up to one week. There will be little spots. Bring to room temperature before serving.

      Homemade Maple Syrup

      Yields 32 servings at 7.5 mg per serving

      1 cup water

      1 cup turbinado sugar

      1 cup brown sugar

      1 Tbsp. maple flavored extract

      1 gram ground cannabis sachet

      Instructions

      In a saucepan bring cannabis sachet, water, and sugars to a boil over medium-high heat. Reduce heat to medium low and add maple extract. Simmer for 3–5 minutes or until desired richness is achieved.

      Infused Strong Brew Coffee

      Yields 3 cups at 180 mg of THC per cup

      6 cups freshly brewed coffee

      3 grams cannabis product

      Cheesecloth

      Kitchen grade twine

      Instructions

      Create a sachet of cannabis product using the cheesecloth and kitchen grade twine.

      Place coffee in a medium-sized saucepan and bring to a low heat. Add sachet and reduce the coffee by one half to 3 cups.

      Strain and cool.

      *Besides being used for the bacon jam recipe above, this product can also be used in cakes, bread puddings, milkshakes, cookies, frappes, etc.

      ** Recipes based on product containing 18% THC

       BUD PAIRING: For this recipe, I used a rare CHOCOLATE DIESEL strain, as it has coffee notes with woodsy undertones. An alternative is Chocolate Thai, which also has a coffee flavor along with notes of spice. Both have euphoric and energetic properties that add an additional boost to infused coffee.

      Fig Preserves

      Yields 3 ½ pint jars (24 ounces total) at 4.5 mg per ounce/serving

      2 lbs. purple figs (stemmed and diced)

      3 hefty sprigs of thyme

      ½ gram of cannabis product

      1½ cups sugar

      ¼ cup fresh lemon juice

      ½ cup white port wine

      3 sterilized half-pint canning jars

      Cheesecloth

      Kitchen grade cotton twine

      Instructions

      Create a small sachet of cannabis product using the cheesecloth and kitchen grade twine. Place figs, sachet, and sugar in large saucepan and let stand. Stir occasionally for 15 minutes until sugar is mostly dissolved.

      Add the lemon juice, thyme sprigs, and white port and bring to a boil, stirring until the sugar is completely dissolved.

      Cook over medium heat for roughly 20 minutes until the figs are soft and the liquid comes to a thick syrupy consistency.

      Discard the sprigs of thyme and spoon the jam into 3 half-pint canning jars, leaving a quarter inch of space at the top. Close the jars and let cool to room temperature.

       BUD PAIRING: For this recipe, I’ve use organic and outdoor grown Girl Scout Cookies. Its sweet yet earthy texture balances well with natural sugars in figs.

      * Recipes based on product containing 22% THC

      Balsamic Raspberry Preserves

      Yields 4 cups (32 ounces) at 6.25 mg of THC per ounce/serving

      4 cups granulated bakers sugar

      4 cups raspberries

      1 cup of quality balsamic vinegar

      1 gram sachet of cannabis product

      Instructions

      In a small saucepan, bring the balsamic vinegar with the cannabis sachet to a boil on medium to high heat. Once boiling, lower the temperature and cook until the balsamic vinegar reduces to a thick syrup consistency. Tend to it carefully, as it can turn and burn easily. Reduce to about three-quarters to one-half the original volume. Set aside and allow to cool.

      Meanwhile, place sugar in an ovenproof pan and warm in a 250°F (120°C) oven for 15 minutes.

      Place berries in a large saucepan. Bring to a boil over high heat, mashing the berries as they heat. Boil hard for 1 minute, stirring constantly.

      Add warm sugar and boil until mixture forms a gel (approximately 5 minutes). The consistency should be thick and should drip slowly from the back of a spoon. Strain balsamic reduction and add to the raspberry mixture. If needed, cook additionally to resume the proper consistency.

      Spoon the jam into sterilized jars leaving ¼ of a space at the top. Process 10 minutes in boiling water deep enough to cover lids by at least 1 inch.

      * Recipes based on product containing 22% THC

      Watermelon Preserves

      Yields 6 cups at 360 mg (serving size 1 Tbsp. at 3.75 mg per)

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