Nothing says Fourth of July quite like an all-American barbecue. But just because you’re manning the grill doesn’t mean you need to skip the ganja. In fact, any holiday that’s filled with delicious things to eat and drink and comes with a side of bright, shiny exploding things in the sky is only enhanced by cannabis, making the Fourth of July a perfect match for letting your inner cannabis chef shine.
So, when it comes to making the most out of your high Fourth of July recipes, there’s a cannabis infusion option for every course of the barbecue and there are pre-made edibles and drinkables that make for the perfect easy addition. Read on for the tasty guide to sparking some delicious fun this Independence Day.
Dank Drinks
You may think your only choice for ice-cold bevvies is to reach for a classic brew. However, with the growing innovation in the cannabis beverage category, there are plenty of backyard-ready, booze-free, bud-infused options to choose from.
If you’re looking for something light and refreshing, cannabis-infused seltzers such as Cann, Happi, Wynk and Ayrloom offer spritzy canned beverages that will have you skipping the White Claw. If you’re usually a beer drinker, you may find the hoppy freshness of Lagunitas Hi-Fi a familiar alternative, or you might love the bold, juicy full-plant flavor of Malus live resin-infused cider. If a cocktail is more your speed, Fable’s stable of drinks offers three round, robust ready-to-drink options: Klaus’ bright, bold ginger flavor will be a low-sugar crowd-pleaser or MXXN’s line of spirit replacements allow you to mix up any of your favorite gin-, tequila-, or whiskey-based drinks with a simple swap.
If you’re not in a legal state, fear not: Not only are there lots of hemp-derived THC drinks now nationally available to ship nationwide, but making festive Fourth of July drinks at home is s snap with any store-bought or homemade tincture. While making alcohol-based tinctures will give you the most seamless integration in a beverage, oil-based tinctures may be shaken or blended into nearly any mixed drink, or you can simply drop it on top and stir it into your favorite cocktail.
Snacks and Apps
No backyard barbecue is complete without a table bursting with delicious bites, so jump into the world of infused snacking by offering a variety of savory nibbles for guests to choose from.
Already-dosed and ready-to-go options such as Tsumo make infused snacking as easy as dumping chips into a bowl, and low-dose THC crackers Tempo are the perfect accompaniment to any cheese and charcuterie snacking station.
If making your own is what you’re looking for, infusing your own chips is easier than what you may think. Simply toss your favorite non-infused chips (Cool Ranch Doritos, obviously) in an infused oil, and bake at a low temperature (250 degrees F) for about ten minutes.
Infused oils are also a simple way to elevate your BARBECUE basics, too; from pasta salad to creamy macaroni and potato salads, to leafy greens, emulsifying cannabis oils into your base dressing is an easy way to up any app. Make sure you’re vigorously emulsifying to ensure even distribution of the cannabinoids—a blender or immersion blender works great to streamline and simplify your infusions.
Mains and Meats
Snacks and drinks are fun and all, but let’s face it: people want to eat. Fire up the grill and get ready to explore some Fourth of July recipes options for infused dining that will leave you feeling satisfied—and stoned.
Whether you’re dipping your fries in ketchup or slathering some barbecue sauce on your ribs, condiments are the perfect way to add a little infusion power to your main meals. Pre-packaged ketchup and other sauces make for great infused add-ons, or if you’re feeling fancy, making your own stoned ground mustard or infused mayonnaise (recipes below) are other simple options you can make at home.
Infused spices like the pepper, salt and chicken rub from Aroma make for great meat rubs, which can go right on the grill; just be careful to not denature the cannabinoids by overcooking, and consider a slow and low smoking technique as an alternative.
No matter which part of your barbecue you bring the infusion to, always remember to practice safe hosting: Let your guests know which foods and drinks are infused and what the dose on every serving is. Happy Fourth of July!
Fourth of July Recipes
PHOTO HandmadePictures
Stoned Ground Mustard
Ingredients
6 T brown mustard seeds
½ cup water
1 ½ tablespoons white vinegar
½ teaspoon salt
½ teaspoon turmeric
2 T sugar
1 tablespoon infused olive oil/tincture of your choice
Instructions
Crush mustard seeds using a mortar and pestle.
Slowly add water as you grind.
Grind until water is fully absorbed into the seed mixture.
Add vinegar, salt, sugar and turmeric and infused oil or tincture grinding throughout.
Store in a glass jar and allow to refrigerate overnight before serving.
PHOTO JJAVA
Magic Mayo
Ingredients
1 large room-temperature egg
Juice from ½ lemon
1 tablespoon white vinegar
1 teaspoon fresh lemon juice
1 cup infused oil
Instructions
In a food processor, pulse the egg for 10-20 seconds.
Add mustard, vinegar and salt and pulse until combined.
Scrape the sides of the food processor bowl and turn the mixing setting on low.
Slowly add infused oil, ensuring it is fully emulsified by keeping the food processor on low.
Turn the processor off and use a spatula to scrape the sides.
Fourth of July barbecues are a quintessential American tradition that brings together family, friends and the irresistible aroma of grilled goodness. Picture it: the sizzle of burgers and hot dogs, the tantalizing scents of barbecue sauce and the joyous chatter of your friends as they enjoy the finest cannabis flower to relax and soak up what’s hopefully a dunny, bluebird day. It’s a celebration of freedom and liberty where the grill takes center stage, proudly showcasing its charred masterpieces—and the perfect time to devour delicious barbecue alongside your dank buds.
Incorporating Everclear into your Fourth of July barbecue recipes can add an extra spark to your celebrations. Cooking with Everclear grain alcohol opens up a world of possibilities for culinary adventures as its high alcohol content and neutral flavor make it a versatile ingredient that can enhance both sweet and savory dishes. Additionally, Everclear is a neutral spirit, which means it doesn’t have a strong flavor or aroma, making it versatile and suitable for a wide range of recipes and cuisines.
Cooking With Everclear
As the sun shines down, your backyard will be transformed into a culinary playground. Sip refreshing cocktails and hit the bong while the grill master, armed with tongs and an apron emblazoned with stars and stripes, flips burgers and expertly brushes sauces onto smoky ribs and grilled chicken. Meanwhile, a colorful array of side dishes makes their grand entrance—creamy potato salads, tangy coleslaws and bowls overflowing with corn on the cob. It’s a feast fit for Uncle Sam himself—and one that won’t last long with a guestlist motivated by the munchies.
So, let the aroma of barbecue waft through the neighborhood, let the laughter and cheers fill the air and let the joy of this festive occasion remind us of the remarkable spirit of Independence Day. Here are five fun barbecue recipes made with Everclear that you can serve at your Fourth of July party.
Simply Wonderful cocktail.
Fire up the Cocktails: Simply Wonderful
Raise your glass to the stars and stripes with a refreshing summer cocktail. Everclear can be the secret ingredient that brings a fiery kick to your mixed drinks. This Simply Wonderful cocktail recipe by mixologist Ted Kilgore is the perfect refreshing tipple.
Ingredients
1 oz. Everclear 1 oz. pomegranate juice 3 oz. Simply Lemonade
Instructions
Combine all ingredients in a shaker full of ice.
Shake vigorously.
Pour into rocks glass full of ice.
Garnish with lemon wheel and mint sprig.
Sweet & Spicy Barbecue Sauce.
Sweet & Spicy BBQ Sauce
Do you have your sauce recipe mastered yet? Add a sweet, spicy and just right flavorful twist to your Fourth of July party by incorporating Everclear into your homemade barbecue sauce.
Ingredients
2 jalapeño peppers, finely chopped 1/2 medium yellow onion, finely chopped 3 cloves garlic, diced 1 teaspoon olive oil 1 cup ketchup 1/3 cup apple cider vinegar 2 tablespoons Worcestershire sauce 1 tablespoon red pepper flakes (or more for extra heat) 1/4 cup honey 1 1/2 tablespoons Everclear Grain Alcohol Large pinch of black pepper Salt to taste
Instructions
Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, then sauté
for 2-3 minutes until the onion is soft and translucent.
Add the remaining ingredients to the saucepan and stir to combine. Bring the mixture to a simmer and reduce the heat to low. Let the sauce simmer for 15-20 minutes, stirring occasionally until thickened.
Remove the saucepan from the heat and let cool for a few minutes. Taste the sauce and adjust the seasoning as needed. If the sauce is too thick, you can thin it out with a bit of water or apple cider vinegar. If you prefer a smoother barbecue sauce, transfer to a blender and puree until smooth.
Transfer the sauce to a jar or other container and store it in the refrigerator for up to two weeks.
Grilled chicken.
Grilled Chicken
Bursting with juicy flavors, Vanessa Lavorato’s grilled chicken recipe is perfect for a Fourth of July feast. All it takes is a savory Everclear brine, a bit of patience and some grill skills.
Ingredients
8 c. water 1/2 c. salt 1/3 c. honey 1 tbsp. black peppercorn, whole 3 bay leaves 2 limes, sliced 3 cloves garlic 1 bunch cilantro 1 jalapeño, cut in half 1/2 c. Everclear
Instructions
In a medium saucepan, add four cups water, salt, honey, black peppercorn, bay leaves, limes, garlic and jalapeño. Heat until boiling and salt dissolves completely.
Pour brine into a container large enough to hold chicken like a 6-quart Cambro. Add cilantro, the rest of the water and Everclear.
Let cool completely in the fridge before submerging chicken in brine. Tip: Add ice to speed up cooling process. Brine chicken for at least 6 hours. For best results, brine chicken overnight and for up to two days before cooking. Any longer and chicken will get too salty.
Before grilling, remove chicken from brine and let it come to room temperature. Cook on a grill until internal temperature reaches 165ºF.
Strawberry Semifreddo.
Strawberry Semifreddo
Escape the summer heat with this frozen Italian dessert. This Strawberry Semifreddo recipe from Vanessa Lavorato’s uses Everclear to heighten flavors of fresh fruit and lower freezing temperature for a blissful melt-in-your-mouth texture you can’t resist.
Ingredients
1 lb. strawberries 1 c. sugar zest of 1 lemon 1 tbsp. balsamic vinegar (optional) 1 tbsp. Everclear 1 tsp. vanilla ¼ tsp. salt 4 eggs, separated 1 c. cream
Instructions
Line a 9 x 5 loaf pan with parchment paper.
Core strawberries and slice into bowl. Add 1/2 cup (100g) sugar and lemon zest. Set aside to macerate. After at least one hour, strain juices from strawberries into a small saucepan with balsamic vinegar and salt. Reduce over low heat.
Arrange macerated strawberries on top of lined loaf pan in a thin layer. Purée the remaining strawberries with Everclear, vanilla, salt and balsamic strawberry reduction.
Beat egg yolks with 1/4 cup (50g) of sugar in a large bowl until light in color. Set bowl over a pot of simmering water and continue to beat yolks until warm to the touch and just thickened. Add strawberry purée to egg yolks and mix gently.
In another bowl, whip three of the four egg whites with 1/4 cup (50g) of sugar until stiff peaks form. Fold into strawberry yolk mixture until some streaks remain.
Use egg white bowl to whip cream then fold into Strawberry Semifreddo. Pour into loaf pan and place evenly in the freezer for at least 6 hours.
Haejin Chun, the chef behind the cannabis-friendly Big Bad Wolf dinners, follows her heart to radical places in this world gone crazy, normalizing cannabis and building authentic community. Originally from Southern California, Chun studied installation and community art at the California College of the Arts in San Francisco before pursuing a dream of living as an artist in Paris. With romanticized ideas of drawing something on a napkin and paying for her coffees, Chun spent two years in artist residencies while living in a beautiful rooftop terraced-apartment in the heart of the city of love. The seed was planted for her private chef business in Paris, which takes its food scene more seriously than many other places. She had hosted private non-cannabis-friendly dinners for about two years when California legalized cannabis for adult use in 2018. She says the next step of starting Big Bad Wolf was a “no-brainer” that would be harder to resist than allow it to unfold.
“I love hosting,” Chun says over a phone call after a busy weekend of events at the 2022 Emerald Cup Harvest Ball. “I think the food is always secondary to me. It’s really about the guest experience for me and to kind of keep up with that love of wanting to gather people together, wanting to make these connections. There’s nothing else that brings people together and makes people kind of check their ego at the door than somebody who puts their full heart into the food.”
Courtesy Big Bad Wolf
Women at the Table
While Chun has hosted many cannabis pop-ups and private dinners at this point, her first cannabis gathering held just for women remains a special memory.
“It’s just a totally different vibe when you have a table full of badass women,” she says. “Something about the women’s dinners are calling me more.”
At the first women’s dinner she hosted, everything on the menu was centered on optimal ingredients for vaginal health, beginning with a communal elixir.
“We do a lot of herbal concoctions in ancient culture and traditional Chinese medicine, so I blended a lot of herbs like ginseng and ginger with pineapple and other things that are good for your vagina and made that into a communal shot,” Chun says of the drink that included cannabis-infused honey. “I bought these gorgeous vessels and it became ceremonial.”
She describes women pouring shots for each other, creating a collective energy that, once combined with a healer who led a guided meditation, resulted in some dinner guests letting themselves be seen entirely raw and exposed by weeping into their dinner napkins.
Photo by Grace Sager
“There have been women and other people in the community that have come up to me and been like, ‘Your events are the only place I truly feel safe just to be me,’” Chun says. “That was the highest compliment I could receive doing what I do… I feel like, on an ancestral level, cannabis has been such a huge part of our lineage. It’s been used for death rituals and communal gatherings… I feel like there is this ceremonial, ritual element to cannabis that I really feel is a huge part of what I want to advocate for.”
At another dinner Chun, who is a first-generation Korean American, says that she curated a menu “that shaped the woman that I am.” One of the dishes was entitled “caretaker” and examined “how women are expected to step into this role of being caretaker.”
“We don’t always get to celebrate our own rights of passage because we have to step into this role for whether it’s our parents or our family or whoever it is and it’s kind of like expected of us,” she says. “There’s a specific dish and it’s basically jook, which is like a rice porridge that we make whenever somebody is sick and obviously, I did it in an elevated way.”
Photo by Grace Sager
The dish found its cannabis element in a homemade chili oil infusion. Chun treats the cannabis ingredient the same way she treats the other aspects of the meal, looking for seasonal, fresh, sustainable ingredients and often working with cold-pressed rosin in her infused dishes.
“I don’t really want to go to an infused ingredient that’s been sitting on the shelves for whatever amount of time,” Chun says. “Even with olive oil, there’s a rancid period and it changes the flavor, so I like to make fresh batches of everything before every dinner.”
And it’s not just the same chili oils every time. Each blend she creates is suited to complement particular dishes.
“You could have a chili oil with 20 different types of spices or types of ingredients, you know, there’s just a full spectrum and I feel like not every chili oil will work with every dish, so, for me, being intentional with what chili oil I use is really important too.”
Photo by Grace Sager
Leading the Pack
Chun’s a self-trained chef who challenged herself to up her game while hosting dinners in Paris. She’s lived the “Cali lifestyle” since her teenage years when she started smoking weed, but says it was always something that she had to hide from her family.
“As soon as [California] legalized I was like, ‘Let’s fucking go,’” she says. “It was a no-brainer. I felt like it would have been harder to resist than it would have to just let it unfold the way that it did.”
But even though Chun was ready to host infused meals and dinners with cannabis flower pairings, the world around her was not and she initially struggled to find private spaces open to cannabis consumption.
“When I first started, it was definitely difficult to find cannabis-friendly venues,” she says. “The owners or the people who managed the property smoked weed and they were still like, ‘I don’t know what the neighbors will say.’ And I would literally sit them down and be like, ‘So you smoke and you’re all about this, but you’re still perpetuating this like, I don’t actually fuck with you narrative?’ And I was like, ‘Don’t you think it’s important, especially because we’re at the forefront of legalization, to advocate for more spaces for us?’”
Photo by Grace Sager
She also reflects a drive to walk into the wild unknown with the name of her company. The phrase Big Bad Wolf has been something that has stuck with her since her childhood when her grandma would tell her folklore stories about a wolf. In naming her business, she was also thinking about how people “wolf down” food and how wolves travel in communal packs.
“The leader always leads from the back to make sure that everybody gets there,” she says. “I feel like that was truly the heart of the messaging behind what we do and making sure everybody gets a seat at the table. In a way, you know, it just all made sense.”
True to form, Chun followed her instincts and turned down a spot on the Food Network’s competitive reality cooking show Chopped 420, only to have the producers call her back later offering an opportunity to work behind the scenes as a cannabis consultant.
“It was such a proud moment for me to have that affirmation of like, ‘Yo! You stayed true to who you were and you never shied away from it. You weren’t apologetic. And now you’re being rewarded and recognized for it,” she says.
In terms of what’s next, Chun is hosting private cannabis dinners and planning more cannabis pop-ups. The best way to get brought into her tight-knit wolf pack is to follow her on Instagram @bigbadwolfsf.
Courtesy Big Bad Wolf
Recipe: Chili Oil
by Haejin Chun
Ingredients:
1 Tbsp ginger
1 Tbsp garlic
1 Tbsp dried chili flakes
1 Tbsp Sichuan chilis
1/8 tsp cardamom
1/4 tsp of anise
1/4 tsp coriander
1/4 tsp of white pepper
Pinch of salt
1/4 cup of avocado oil
1/4 cup of cannabis-infused sesame oil
Note: I infused the sesame oil with 1 gram of decarbed 8th Wonder (Cherry Kush x Louis XIII OG) by Permanent Holiday.
Instructions:
Mince ginger and garlic.
Grind all spices to powder.
Add everything to a heat proof/tempered glass jar.
Heat up avocado oil to 230 degrees Fahrenheit and pour over dry ingredients.
Make sure to leave extra room for bubbling and add cannabis-infused sesame oil slowly.
This article was originally published in the March 2023 issue of High Times Magazine.
Christina Wong is a culinary cannabis educator, recipe creator, and self-described “baked baker” whose expertise making her own edibles has garnered widespread attention throughout the industry. From beautifully decorated shortbread desserts, elaborate cakes, and a wide variety of other delicious creations, Wong frequently celebrates the intersection between culinary art and cannabis.
Through her creative media company Fruit + Flower Co., Wong teaches others how to properly understand the process of making their own edibles by demystifying the terminology, reviewing the methods of infusion, discussing correct dosing, and providing numerous recipes to put all the learning into practice. High Times took a moment to chat with Wong about tips for beginners, which infusion methods are best, and what’s trending in the edibles scene.
The Art of the Home Edible
To Wong, food and cannabis are a perfect combination.
“If you like cannabis, you love food, because the best thing in the whole world is to get high and eat,” she says.
Despite this, many people miss out on the enjoyment of homemade edibles because cooking with cannabis can be intimidating.
“When I first started looking [for information], there was this mystique and mystery to making edibles,” Wong says. “For me, there was definitely a fear of messing up or making it too potent, getting too high, or giving something to somebody that gets them too high. I want to challenge people to rethink that we can make cannabutter and edibles at very low doses, it doesn’t have to be all super high dose.”
Buying edibles at the dispensary is convenient, but it can be cost prohibitive, she says.
“I think that cannabis is such an important plant medicine that the more people know how to cook and bake at home so that they can give themselves and their loved ones medicine, the better.”
Photo by Cherrnor Malekani @visualsbychern
Understanding Infusion
Wong shares that one of the most primary essentials to creating edibles is understanding proper dosing. Instead of decarbing flower and infusing a fat like cannabutter she recommends beginners try adding an oil-based tincture in which the THC dosing is already measured. Once confidence is established, home cooks can start to learn how to decarboxylate their flowers or trim.All of the recipes Wong posts online use whole flower infused with either cannabis-infused butter or oil, and include directions to dose at 5 mg per serving or less.
For first timers, Wong recommends going for an easy decarboxylation method: Mason jars in an oven.
“Everyone has a Mason jar, everyone has an oven, and it’s foolproof,” she explains. “It’s smell proof. There’s less smell. And even if it’s not the most efficient way of getting all of the cannabinoids to convert and to infuse, at least that’s the place to start. And then they can get their confidence, and then try something new.”
Wong explains in more detail on Fruit + Flower Co. that her usual process to decarb cannabis includes placing cannabis flower in a pint-sized Mason jar and sealing the jar with a lid. After setting the oven to 240 degrees Fahrenheit, she heats the cannabis an hour, shaking the jar every 20 minutes. After it is left to cool, the decarbed cannabis can be infused to a fat such as butter or oil.
Courtesy Fruit + Flower Co.
Expanding Expertise
While Wong has made it her goal to educate and inspire others to learn how to make their own edibles, it is but one facet of her expertise. In the past, Wong worked with brands and organizations to create unique desserts, such as Source Cannabis and Stündenglass. Most recently, she helped host the AAPI (Asian Americans and Pacific Islanders) 3rd Annual Mogu Magu party (Mogu meaning mushroom in Chinese, and Magu is the name of a Chinese hemp goddess) held in September to celebrate the mid-autumn festival.
Although she recommends using whole flower for beginners, Wong sometimes branches out to use a variety of other types of cannabis ingredients in her more elaborate creations.
“I’ve been experimenting more cooking with concentrates just because I love the pure flavor of that,” she says. “You can get so much flavor and terpene profile and high potency using concentrates.”
Making edibles at home offers unlimited potential, but edibles sold in dispensaries are usually more limited. But recently Wong has noticed an increase in edibles infused with solventless concentrates as well as savory edible offerings.
“I’m seeing more solventless edibles coming out onto the market because I think people are caring more about the quality of not just the ingredients of what goes into their edibles, but also the quality of the cannabis that goes in,” Wong says. “But I think if you are a plant enthusiast, and you want to appreciate all flavors, and everything the plant has to offer, solventless is absolutely the way to go.”
Soft and crumbly, these luscious browned butter and vanilla shortbread bars are glazed with a creamy vanilla bean icing. Infused with 10 mg of cannabis each, strains such as Wedding Cake and Biscotti with doughy, creamy aromas, would pair well with the nutty, vanilla notes of this edible.
The showstopper decor is my signature “botanical bandit” style, made with pressed cannabis leaves and organic edible flowers. Inspired by my friend The Velvet Bandit, who spreads positive art through wheatpasting.
Time to Prepare: 55-60 minutes
Makes 20 approximately 3” x 1.5” bars dosed at ~10 mg each
INGREDIENTS:
3 cups all-purpose flour
⅓ cup cornstarch
1 ½ cups cannabutter (200 mg THC total), softened*
1 ¼ cup powdered sugar
1 tablespoon choice of milk (whole, oat, hemp, almond)
Small cannabis fan leaves and edible flowers for decoration, rinsed and pat dry (Optional)
INSTRUCTIONS:
1. In a medium saucepan, melt the cannabutter over medium high heat until the butter starts bubbling and turns golden brown. Butter browns at 250 degrees F, a low enough temp to prevent cannabinoid and terpene burnoff. Remove from heat to cool to room temp, then refrigerate for 30 minutes to an hour to chill until the butter has solidified from liquid to softened state. Stir occasionally. Can be made ahead and stored until ready to use.
2. Preheat oven to 300 degrees F. Line a 13x9x2-inch baking pan with parchment paper. In a small bowl, stir together flour and cornstarch. Set aside.
3. In a large bowl, beat together softened cannabutter, powdered sugar until creamed and fluffy. Beat in 1 tablespoon milk, vanilla bean, and salt on medium speed until combined.
4. Slowly stir in the flour and cornstarch mixture a little at a time until combined. Continue beating until a crumbly dough comes together. It should feel like crumbly soft sand that holds together. Press together and make sure any crumbly flour bits are mixed thoroughly into the dough. If the dough is too dry and crumbly and not holding together, drizzle and mix in a little more milk until the dough can press and hold together.
5. Press the dough evenly into the prepared baking pan. Place into the oven and bake on the center rack for 40 minutes. Turn the pan halfway through baking to bake evenly until slightly golden brown on the edges. Remove pan from oven and place onto a rack to cool.
6. Make the Vanilla Glaze: In a small bowl, mix 1 cup of powdered sugar with milk and vanilla bean until you get a smooth, thin, runny glaze that just coats the back of a spoon with a thin film. If it’s too thin, add more powdered sugar a little at a time until you reach desired consistency. Set aside.
7. Glaze + Decorate: Place the small cannabis leaves and edible flowers (optional) each scattered across the top of the cookie. Pour glaze evenly on top of the entire cookie pan and over the cannabis leaves and flowers. Using a small spatula or pastry brush, gently spread to evenly distribute the glaze and coat the decoration. The leaves should look like they’re covered with a sheet of ice.
8. Let the cookie and icing cool completely in the pan until the glaze hardens, three or more hours. Using the sides of the parchment paper, lift the uncut cookie out of the pan and onto a cutting board. Using a sharp knife, cut into 20 rectangles. Store covered in a cool, dry place.
This article was originally published in the December 2022 issue of High Times Magazine.
Chef Jake Cohen’s professional culinary journey has been ruled by two constants: his love of cooking Jewish food and his love of cannabis. The chef, social media star, best-selling cookbook author and food-scene darling has been an out-and-proud stoner from the get-go. From his website, which proudly boasts the URL WakeAndJake.com, to his open discussion of using and loving cannabis, Cohen doesn’t shy away from the plant when building his personal brand—partly, he says, because cannabis has always been there for him.
“I started getting into cannabis around the same time I started getting into cooking,” he says, explaining that as a young New Yorker, he began hosting Shabbat dinner parties for his friends where food, Judaism and cannabis found a natural intersection. “Shabbat is the Jewish ritual I hold nearest and dearest to my heart,” Cohen says, referring to the weekly gathering of friends and family where prayers are sung, candles are lit, challah is eaten and wine is traditionally drunk on Fridays after sunset.
Chef Jake Cohen.
“You grow up learning about the Kiddush [the Jewish prayer over the wine sung at Shabbat, but I was never a big drinker. But once we take a closer look at why we’re saying the prayer over the wine, we realize it’s about sanctification,” Cohen says. “It’s about taking the mundane and transforming it into something holy. I’ve always seen weed as the exact same thing—taking something that grows from the ground and transforming it into an elevated experience. It can make dinner taste better; it can make you laugh at jokes more easily.”
According to Cohen, hospitality is the overarching umbrella of the entire Shabbat experience. “You’re welcoming people into your home because you want to create an intention around connection,” he says. “Everything about the meaning of the ritual of the Kiddush can be swapped for cannabis.”
And for Cohen, sharing his perspective on cannabis is just as important as sharing his love of Jewish food. “In general,” he says, “I’m sharing myself. A huge part of myself is my enjoyment of cannabis.”
While cannabis is a muse for Cohen’s cooking, he says he tries to avoid cooking while stoned.
“Cooking high is a disaster,” he says, laughing. “Cannabis does help me let my mind go wild and think about how we can create new recipes and conventions for everything we already know and love. It can be really hard in a world that always demands more, next, now. Cannabis creates a space where not only am I totally relaxed, but it also chills my mind and gives me permission to explore whatever pops into my head.”
Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch. PHOTO Matt Taylor-Gross
It’s easy to see that creative freedom in Cohen’s The New York Times best-selling book, Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch, which features cheeky takes on classic recipes such as Shakshuka alla Vodka, Salted Honey Chopped Liver, Cacio e Pepe Rugelach and Matzo Tiramisu. But don’t expect Cohen to let his cannabis creativity fly in the infused dining space. It’s something he has explored (he admits he’s rather famous in his social circle for infused brownies), but Cohen doesn’t mince his words: “I’m anti infused cooking,” he flatly states. “I love making my own edibles, a nice brownie or cookie or something, but when it comes to sitting down to enjoy a meal, I want that right dosage ingested an hour before the meal begins. I don’t want to eat infused food and only begin to feel high at the end of the meal.”
And, says Cohen, with legalized cannabis rolling out across the country and landing in New York in 2021, there are plenty of high-quality options to explore in the regulated edibles marketplace. “I’d rather support Kiva or Mindy Segal and have a product that’s correctly dosed every time,” he says. “I think the beverages are really fun—it’s just a commitment to drink the whole thing!”
As New York legalizes, keep an eye out for this multi-hyphenate talent as he continues to explore the intersection of cannabis, cooking and Jewish tradition.
Black and White Cookies by Chef Josh Cohen.
Black and White Cookies
For the Cookies 8 ounces (2 sticks) unsalted butter (or infused cannabutter) at room temperature ¾ cup packed (150g) light brown sugar ⅔ cup (135g) granulated sugar 2 large eggs 2 teaspoons vanilla extract 2 cups (270g) all-purpose flour 2 teaspoons kosher salt ¾ teaspoon baking soda 2 cups milk chocolate chips 3½ ounces dark chocolate (70 percent cacao), finely chopped
For the White Chocolate Glaze 1 cup white chocolate chips 3 tablespoons unrefined coconut oil ¾ cup confectioners’ sugar Pinch of kosher salt
For the Dark Chocolate Glaze 1 cup dark chocolate chips 3 tablespoons unrefined coconut oil ¾ cup plus 2 tablespoons confectioners’ sugar
INSTRUCTIONS
For the Cookies
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, two minutes. With the mixer running, add the eggs one at a time and mix until incorporated, stopping to scrape the sides of the bowl as needed. Add the vanilla and mix to incorporate.
Add the flour, kosher salt and baking soda and mix on low speed until a smooth dough forms. Add the milk chocolate chips and dark chocolate and mix on low speed until just incorporated. Remove the mixer bowl, cover and refrigerate the dough for at least four hours, or preferably overnight.
Preheat the oven to 350°F. Line two half-sheet pans with parchment paper and have a five-inch-wide bowl or round cutter ready.
Scoop the cookie dough into ¼-cup balls. Working in two batches, place six cookies on each of the prepared pans, spacing them three inches apart. Bake for 14 to 16 minutes, until golden brown. As soon as you remove each pan from the oven, place the bowl or round cutter over each cookie and gently roll it around in gentle circles to smooth the edges into a perfect round. Let the cookies cool slightly on the pans, then transfer to a wire rack to cool completely. Repeat with the remaining balls of cookie dough. Once all the cookies are baked and cooled, divide them between the two sheet pans, with the bottom (flat side) of each cookie facing up.
For the White and Dark Chocolate Glazes
Set a medium metal bowl over a small pot of simmering water. Put the white chocolate chips and coconut oil in the bowl and heat, stirring as needed, until melted and well combined. Do the same for the dark chocolate chips, in a separate bowl. Remove the bowls from the heat and whisk in the confectioners’ sugar and kosher salt until smooth and glossy. Using an offset spatula or butter knife, spread the white chocolate glaze over half of the bottom (flat side) of each cookie to coat, and spread the dark chocolate glaze over the other half.
Garnish with flaky sea salt, if desired. Refrigerate for 15 minutes to set the glaze, then serve.
This story was originally published in issue 47 of the print edition of Cannabis Now.
Cinco de Mayo is an annual celebration of Mexican culture and heritage occurring on May 5 of each year. The holiday commemorates the Mexican army’s victory over French forces at the Battle of Puebla on May 5, 1862—a significant moment in Mexican history. The holiday is widely known for bringing people together to eat, drink and be merry. If you’re looking for some recipe inspiration, Everclear grain alcohol has three delicious Cinco de Mayo recipes to help get you in the festive spirit.
The sense of community and shared celebration makes Cinco de Mayo a unique and memorable occasion for many people. The holiday is a fun way to connect with Mexican culture and often includes a range of festivities, including parades, music and dancing, festivals—and the best part, eating delicious Mexican food.
Everclear Enhances Flavors of Mexico
If you’re hosting a Cinco de Mayo party or attending one, you might be looking for a delicious Mexican-inspired drink or dish to make the day extra special. Using Everclear grain alcohol in your recipes magnifies the flavor of what you’re cooking, adding more aroma, flavor and depth to your food. The clean palette of this American-made alcohol provides a blank canvas that can help amplify flavors and add a touch of je ne sais quoi to your dishes.
With up to 190-proof and a neutral flavor profile, Everclear is the perfect culinary partner for cannabis chef and edible maker Vanessa Dora Lavorato. The higher the alcohol content, the better its ability to extract flavor to add more depth to dishes.
“There’s more to cooking with alcohol than boozy concoctions; alcohol plays a role in how we taste food,” she says. “I like to cook with Everclear because it gives me limitless options for bringing original flavors to a dish.”
Here are three classic Mexican-inspired dishes for Cinco de Mayo that will have everyone shouting “Ole!”
With fresh watermelon and jalapeño, this liqueur provides the perfect balance of heat and relief. It ignites a peppery fire on the taste buds, and promptly douses the flames with refreshing, juicy watermelon.
Here’s a fresh twist on a favorite cheesy, gooey and sometimes spicy classic for the ultimate nacho cheese dip. Just a dash in this crowd-pleasing dip awakens the senses. You won’t be able to stop reaching for more!
Ingredients
2 tbsp olive oil
2 scallions, minced, whites and greens separated
1 clove garlic, minced
2 red bell peppers, chopped into half-inch squares
1 tbsp cornstarch
1 tbsp Everclear
1 cup milk
8 oz grated Monterey Jack cheese
8 oz grated medium cheddar cheese
2 tbsp adobo sauce from chipotle can
2 tbsp diced green chili
1 jalapeno; minced
1/2 cup cilantro; chopped
Instructions
In a sauté pan, heat the olive oil on low for a few minutes.
In the oil, sauté the scallion whites and garlic for a minute before adding the bell pepper.
Continue to cook on medium heat until the peppers are tender, about five minutes.
In a small bowl, combine the cornstarch and Everclear to make a slurry.
Heat the milk on low in a medium saucepan. Add the slurry to the milk and raise the heat to medium and bring to a boil.
Turn off the heat and add the grated cheese. Let the residual heat melt the cheese, then stir in the adobo sauce, green chili, jalapenos, 1/4 cup of cilantro and bell peppers.
Mix thoroughly until all the cheese is melted and the fixings are evenly distributed.
Pour into a festive bowl and top with the remaining 1/4 cup chopped cilantro, sliced jalapenos and sour cream. Add any other favorite flavorful toppings.
Looking for a vegetarian taco filling that’s more than just beans? These mouthwatering cauliflower bites make the perfect fish or chicken substitute. Strike the perfect balance of crispy, yet tender deliciousness. The secret? Vanessa Marigold uses a splash of Everclear in her batter to keep it light and airy while preserving all the juicy flavor inside.
Ingredients
2 quarts. frying oil
1/4 cup cornstarch
1/4 cup rice flour
1/4 cup gluten-free oats, blended
1/4 cup gluten-free flour
1/2 tsp. baking powder
1/2 tsp Kosher salt
3/4 cup ice water
1/4 cup Everclear
1 head cauliflower, cut into florets
Instructions
In a heavy bottom pan, heat the fry oil to 350°F (180°C)
While the oil comes to temperature, combine the flours, baking powder, salt, water and Everclear in a bowl. Whisk until smooth.
Cut the head of cauliflower into bite-sized florets.
Coat the cauliflower in batter, and fry three to four florets at a time until golden brown (about 6-7 minutes). Remove from oil and let cool on a sheet pan lined with a paper towel. Enjoy with your favorite dipping sauce.
Embark on a psychedelic culinary adventure with our top 10 Amanita Chocolate recipes. Made with Amanita muscaria-infused chocolate, these delicious treats offer a unique and enchanting experience for your taste buds. From truffles to fondues, we’ve got something for everyone. So, put on your apron and get ready to create some magical, mouth-watering masterpieces with Amanita Chocolate.
Top 10 Amanita Chocolate Recipes for a Psychedelic Culinary Adventure
Amanita Chocolate is an innovative and delightful edible that infuses the mystical properties of Amanita muscaria mushrooms into mouth-watering chocolate bars. With three scrumptious flavors to choose from – Milk, Dark Cookies, and White Pebz – there’s a taste to suit everyone’s palate.
Ready to begin? These are the top 10 Amanita chocolate recipes for creating delectable Amanita Chocolate treats.
Amanita muscaria, also known as the fly agaric, is a vibrant red and white mushroom with a long history of use in shamanic practices and traditional medicine across various cultures. Its psychoactive properties are attributed to the compounds muscimol and ibotenic acid, which can induce altered states of consciousness and hallucinations. Today, Amanita muscaria is gaining popularity for its unique psychedelic properties and potential therapeutic benefits.
Effects of Amanita Chocolate
When consumed, Amanita Chocolate offers a unique psychedelic experience characterized by euphoria, heightened sensory perception, and vivid hallucinations. The intensity of the effects will vary depending on the individual, dosage, and specific strain of Amanita muscaria used. It’s essential to start with a low dose and gradually increase it to find the ideal dosage for your desired experience.
Amanita muscaria, unlike its psilocybin-containing counterparts, is often subject to different legal classifications due to its distinct chemical composition. Nowadays, Amanita muscaria is considered legal almost everywhere, both in the United States and worldwide, as it is not classified as a controlled substance. However, it is important to note that regulations may vary from state to state or country to country. It is crucial to conduct thorough research on the legal status of Amanita muscaria in your area and adhere to local regulations to ensure responsible and safe use of this fascinating mushroom.
Safety Precautions
While Amanita muscaria is generally considered safe when consumed responsibly, it’s essential to take precautions to minimize potential risks. Always source your Amanita Chocolate from reputable suppliers, start with a low dose, and avoid mixing it with alcohol or other substances. If you have any pre-existing medical conditions or are taking medications, consult your healthcare professional before consuming Amanita Chocolate.
To ensure the best quality and potency, store your Amanita Chocolate in a cool, dark place, away from direct sunlight and heat. Properly stored Amanita Chocolate can maintain its freshness and potency for up to six months.
Be sure to check the expiration date before consuming.
10 Must-Try Amanita Chocolate Recipes for a Unique Psychedelic Experience
Embark on a psychedelic culinary adventure with these delectable Amanita Chocolate recipes. Unleash your creativity in the kitchen and delight your senses with these unique and mouth-watering treats that blend the enchanting properties of Amanita muscaria with the irresistible allure of chocolate. Let the journey begin!
4 ounces Amanita Chocolate (your choice of flavor), melted and slightly cooled
Instructions:
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.In a separate bowl, whisk together the milk, yogurt, eggs, and melted Amanita Chocolate.
Stir the wet ingredients into the dry ingredients until just combined.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour 1/4 cup of batter per pancake onto the heated surface and cook until bubbles form on the surface, then flip and cook until the other side is golden brown.
Serve warm with your favorite toppings, such as whipped cream, fresh fruit, or syrup.
1 cup chopped Amanita Chocolate (your choice of flavor)
Instructions:
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, mixing well.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped Amanita Chocolate.
Drop spoonfuls of dough onto the prepared baking sheet and bake for 10-12 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
4 ounces Amanita Chocolate (your choice of flavor)
1/2 cup unsalted butter
1 cup powdered sugar
2 large eggs
2 large egg yolks
6 tablespoons all-purpose flour
Instructions:
Preheat your oven to 425°F (220°C) and grease four 6-ounce ramekins.
Melt the Amanita Chocolate and butter together in a double boiler or microwave, stirring frequently until smooth. Allow the mixture to cool slightly.
Whisk in the powdered sugar, followed by the eggs and egg yolks.
Fold in the flour until just combined.
Divide the batter evenly among the prepared ramekins.
Bake for 12-14 minutes, or until the edges are set but the center is still slightly jiggly.
Allow the cakes to cool for 1 minute before carefully inverting them onto serving plates. Serve warm with a scoop of ice cream or a dusting of powdered sugar.
4 ounces Amanita Chocolate (your choice of flavor), chopped
1/2 teaspoon vanilla extract
Instructions:
In a medium saucepan, combine the rice, milk, heavy cream, sugar, and salt.
Bring the mixture to a simmer over medium heat, stirring frequently to prevent sticking.
Reduce the heat to low and continue to cook, stirring occasionally, for 30-40 minutes, or until the rice is tender and the mixture has thickened.
Remove the saucepan from the heat and stir in the chopped Amanita Chocolate and vanilla extract until the chocolate is fully melted and the pudding is smooth.
Transfer the pudding to a serving dish or individual bowls and refrigerate until
chilled, at least 2 hours. Serve cold, garnished with whipped cream, fresh fruit, or a sprinkle of cocoa powder, if desired.
These 10 tasty Amanita Chocolate recipes offer a variety of delicious ways to enjoy the unique flavors and effects of Amanita muscaria-infused chocolate. Remember to always consume Amanita Chocolate responsibly, follow safety precautions, and consult your healthcare professional if you have any concerns. Whether you’re looking for a decadent dessert or a creative culinary adventure, Amanita Chocolate is a versatile and enchanting ingredient that can elevate your favorite treats to new heights.
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With Valentine’s Day just around the corner, it’s time to start thinking about the perfect gift for your loved one. And if you’re looking for something truly unique, consider the new Amanita Muscaria chocolate, the new psychedelic candy, available online.
This legal psychedelic treat contains 4oomg of Amanita mushroom extract powder in each square and comes in three different strains and flavors: Dark Chocolate Pantherina, Cookies & Cream Regalis, and Milk Chocolate Muscaria. Whether you’re looking to add some excitement to your romantic evening or just want to try something new, the Amanita Muscaria chocolate is the perfect gift for any occasion.
Experience romance in a whole new way with Amanita Muscaria chocolate
Valentine’s Day is just around the corner and if you’re looking for a unique gift for your loved one, look no further. Introducing the new psychedelic Amanita Muscaria chocolate, a perfect gift to unlock the power of psychedelic love. Currently, as part of our Deal of the day you can get it with a 20% discount, using the ‘Cannadelics’ coupon code.
Available in three different strains and flavors, the Amanita Muscaria chocolate, by Psilomart, comes in Dark Chocolate Pantherina, Cookies & Cream Regalis, and Milk Chocolate Muscaria. Each bar contains 4 grams of nanotized Amanita mushroom extract powder (400mg in each per square, 10 squares total). To ensure quality, it is made with the highest quality ingredients and is tested by a third-party laboratory.
The product is considered legal as it does not contain any amounts of psilocybin.
This is the perfect gift for Valentine’s Day, promising a romantic adventure that you and your loved one will never forget. And to make it even sweeter, Cannadelics is offering a 20% discount on the Amanita Muscaria chocolate using the coupon code ‘Cannadelics‘.
Amanita muscaria is a type of mushroom that is commonly known as the fly agaric mushroom, and it is found in many temperate and boreal regions of the world. The mushroom has a unique flavor profile that has been described as earthy, nutty, and slightly sweet, and it has been used for culinary purposes for centuries. Amanita Muscaria mushrooms have been also used spiritually for centuries, with indigenous peoples of Siberia being among the first to use them.
For more savings, subscribe to the ‘Cannadelics Sunday Edition‘, our weekly newsletter, for the top stories of the week and exclusive discounts on premium psychedelic and cannabis products.
So, make this Valentine’s Day one to remember with the new Amanita Muscaria chocolate.
Currently, as part of our Deal of the day, you can get all Amanita Muscaria products, including the chocolate, the gummies, the tincture, the powder and even the Amanita Muscaria joint, with a 20% discount using the Cannadelics coupon code.
And for those who are interested in keeping informed with the latest in cannabis and psychedelics, we invite you to subscribe to Cannadelics Sunday Edition, our weekly newsletter.
In conclusion, the Amanita Muscaria chocolate offers a unique and exciting twist on traditional Valentine’s Day gifts. Containing 400mg of Amanita Muscaria extract powder, this legal psychedelic treat comes in three different strains and flavors, ensuring there’s something for everyone. Whether you’re looking to add a touch of excitement to your romantic evening or simply want to try something new, the Amanita Muscaria chocolate is the perfect choice.
Don’t miss out on this opportunity to add a touch of magic to your Valentine’s Day celebration, and take advantage of the 20% discount available using the coupon code ‘Cannadelics‘. So, surprise your loved one with this one-of-a-kind gift and make this Valentine’s Day one for the books.
Add a touch of adventure to your Valentine’s Day with Amanita Muscaria chocolate…
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Amanita muscaria chocolate, also known as amanita mushroom chocolate, is a type of chocolate that is flavored with the extract or powder of the Amanita muscaria mushroom. Amanita muscaria is a type of mushroom that is commonly known as the fly agaric mushroom, and it is found in many temperate and boreal regions of the world. The mushroom has a unique flavor profile that has been described as earthy, nutty, and slightly sweet, and it has been used for culinary purposes for centuries.
In the case of Amanita muscaria chocolate, the extract or powder of the mushroom is added to the chocolate to create a unique flavor profile. This type of chocolate is often marketed as a gourmet, artisanal product and is typically sold in specialty food stores or online.
It’s important to note that Amanita muscaria should not be consumed without proper identification and preparation. Before consuming Amanita muscaria chocolate, it’s important to be aware of any potential health risks and to talk to a doctor or specialist if you have any concerns.
What are the effects of taking Amanita Muscaria chocolate?
The effects of consuming Amanita muscaria chocolate can vary depending on the dose and the individual, but in general, Amanita muscaria is considered a psychoactive substance. Consuming Amanita muscaria can cause hallucinations, altered perception of time and space, and changes in mood and consciousness. In some cases, it can also cause nausea, vomiting, and other adverse effects.
If you are considering consuming Amanita muscaria chocolate, it’s important to be aware of the potential risks and to talk to a doctor or specialist before doing so. It’s also important to make sure that the chocolate has been prepared and processed in a safe and controlled manner, as the extraction and processing of Amanita muscaria can affect its potency and toxicity.
Do Psilocybin Mushrooms, and Amanita Muscaria Mushrooms have different effects?
Psilocybin mushrooms and Amanita muscaria mushrooms have different effects despite both being psychoactive.
Psilocybin mushrooms contain the psychoactive compound psilocybin, which is known for inducing profound changes in perception, thought, and mood. When consumed, psilocybin can cause hallucinations, changes in sensory perception, and alterations in thoughts and emotions.
Amanita muscaria, on the other hand, contains the psychoactive compounds ibotenic acid and muscimol. Amanita muscaria is known to produce a different set of effects compared to psilocybin mushrooms (AKA magic mushrooms), including alterations in perception, changes in consciousness, and sometimes causing intense drowsiness.
It’s important to note that the effects of psychoactive mushrooms can vary greatly depending on the dose, the species, and the individual, and they can range from mild to severe. Additionally, consuming psychoactive mushrooms can be dangerous when done withour caution. If you are considering consuming any type of psychoactive mushroom, it’s important to be aware of the potential risks and to talk to a doctor or specialist before doing so.
Muscimol is a psychoactive compound found in certain species of mushrooms, including Amanita muscaria. It is classified as an agonist of the GABA-A receptor, which means that it activates this receptor in the brain. When consumed, muscimol can produce a range of effects, including changes in perception, alterations in consciousness, and intense drowsiness.
It’s important to note that the effects of muscimol can vary greatly depending on the dose and the individual, and they can range from mild to severe. If you are considering consuming muscimol or any other psychoactive substance, it’s important to be aware of the potential risks and to talk to a doctor or specialist before doing so.
What is Ibotenic Acid
Ibotenic acid is a naturally occurring psychoactive compound found in certain species of mushrooms, including Amanita muscaria. When consumed, ibotenic acid can be metabolized into muscimol, which is another psychoactive compound.
Ibotenic acid is considered a potentially toxic substance, and consuming it can cause a range of effects, including changes in perception, alterations in consciousness, and intense drowsiness. The effects of ibotenic acid can vary greatly depending on the dose and the individual, and they can range from mild to severe, so if you are considering consuming ibotenic acid, it’s important to be aware of the potential risks and to talk to a doctor or specialist before doing so.
What is the shelf life of Amanita Muscaria chocolate
The shelf life of Amanita muscaria chocolate depends on several factors, including the ingredients used, the storage conditions, and the packaging. In general, high-quality chocolate can last for several months to a year or more if stored properly.
To extend the shelf life of Amanita muscaria chocolate, it’s important to store it in a cool, dry place away from direct sunlight and sources of heat and moisture. The chocolate should also be stored in an airtight container or packaging to prevent exposure to air and other environmental factors that can cause the chocolate to deteriorate or spoil.
It’s also important to keep in mind that the quality of the chocolate can change over time, and it may lose its flavor and texture as it ages. To ensure that the chocolate retains its quality and flavor, it’s best to consume it within a few months of purchasing it.
If you notice any signs of spoilage, such as discoloration, an off odor, or an unusual texture, it’s best to discard the chocolate and not consume it.
Chocolate is a sweet food made from cocoa beans, sugar, milk, and flavorings. To make chocolate, the cocoa beans are roasted, shelled, and ground into cocoa mass, which is then melted and blended with other ingredients such as sugar and milk. The resulting mixture is then cooled and molded into various shapes.
To store chocolate, keep it in a cool, dry place away from direct sunlight, and store it in an airtight container to protect it from moisture and other strong odors.
The most popular kinds of chocolate include milk, dark, and white chocolate. Milk chocolate contains milk powder, while dark chocolate has a higher percentage of cocoa solids and less sugar. White chocolate does not contain cocoa solids but instead is made from cocoa butter, sugar, and milk.
Chocolate is a popular Valentine’s Day gift because it is associated with love and romance. Many people give chocolates to their partners as a gesture of affection and appreciation, and it is also a treat that is enjoyed by many people. Additionally, chocolate can come in a variety of shapes and sizes, making it easy to personalize as a gift.
How do you make chocolate, from cocoa beans to candy?
Making chocolate from fruit to candy involves several steps:
Harvesting cocoa beans: The process begins with the harvesting of ripe cocoa pods from the cacao tree. The pods are opened to reveal the beans inside, which are fermented and dried.
Roasting the beans: The dried beans are then roasted to bring out their flavor. This is an important step as it affects the final flavor of the chocolate.
Grinding the beans: The roasted beans are then ground into a thick paste called chocolate liquor. This can be further processed to separate the solids (cocoa solids) from the fat (cocoa butter).
Conching: The chocolate liquor is then mixed with sugar, milk (for milk chocolate), and other ingredients such as vanilla, emulsifiers, and cocoa butter in a process called conching. This process helps to develop the chocolate’s flavor and texture.
Tempering: The chocolate mixture is then cooled and tempered, which helps to stabilize the fat and create a glossy, smooth texture.
Molding: The tempered chocolate is then poured into molds to form the desired shape, such as bars or truffles.
Cooling: The chocolate is then cooled to set and can then be packaged and sold as chocolate candy.
These steps can vary based on the type of chocolate being made and the manufacturer’s specific process, but this gives a general overview of how chocolate is made from cocoa beans to candy.
In conclusion, the Amanita Muscaria chocolate is the perfect Valentine’s Day gift for those looking for a unique and exciting experience. Made with the highest quality ingredients and tested for potency, heavy metals, and psilocybin, this legal psychedelic treat promises to make your romantic evening unforgettable…
Don’t miss out on the opportunity to try this unique gift and make this Valentine’s Day one to remember. And, with the 20% discount available using the coupon code ‘Cannadelics‘, there’s no better time to try it out. So, go ahead and surprise your loved one with this special treat, and let the adventure begin.
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Freshly baked gingerbread cookies are an integral part of Christmas. I love anything flavored with ginger—it’s one of my go-to spices. Just another reason why the so-called silly season is my favorite time of year. Speaking of being freshly baked, this year, I decided to add a little extra sprinkle of marijuana magic to my Christmas cookies. So, I reached out to Cheri Sicard, my friend and highly regarded cannabis chef, who recommended I try making her Ganja Gingerbread.
In Sicard’s recipe, these traditional cookies are given an extra helping of festive fun with her homemade cannabutter. Sweet and lightly spiced, the cannabutter ratio in this recipe means they aren’t overpowered by that tell-tale weedy taste you often get with edibles. Instead, it allows the ginger to shine bright like Rudolf’s nose (figuratively speaking.)
“Each of the 36 cookies in this cannabis-infused gingerbread cookie recipe will have about 15 mg THC, if you made your marijuana butter from average cannabis (10% THC) and used 1/2 ounce of marijuana to make one cup butter,” Sicard states on her website.
As with all edibles, start low and slow and build up, especially since you might forget that these delicious treats are infused, as you can’t really taste the bud butter.
Why You’ll Love These Ganja Gingerbread Cookies
Quintessentially Christmas: Gingerbread cookies are the essence of the holidays and are deeply flavored with aromatic spices including nutmeg, cloves, cinnamon and ginger and sweetened with molasses and brown sugar.
Fun to Decorate: Get creative with the decorating! You can use cannabis leaf cookie cutters as I did, or you can use traditional gingerbread person shapes, stars or whatever you like. Bear in mind that using the cannabis leaf shape will help remove the potential risk of people not knowing that these cookies are infused. Pro tip: Use store-bought colored icing pens to decorate.
Freezer-Friendly: These delicious Ganja Gingerbread cookies will keep for up to three months in an airtight container or freezer bag—not that you’ll have any leftovers.
In the recipe, you’ll have to chill the cookie dough for at least two hours. Trust me, you need the dough to be chilled so it’s manageable to roll out, and it also helps the cookies maintain their shape. If you don’t have chilled cookie dough, you won’t have either!
After rolling out my chilled dough, I used the same cannabis leaf cookie cutters on Sicard’s recommendation. Once they were out of the oven, I let them cool before decorating them, which was super fun.
I’ll have to wait until Christmas morning to see if these Ganja Gingerbread cookies are Santa-approved, but I do know that these fun and festive treats are a delicious way to enjoy cannabis during the holiday season. They also make excellent gifts for your edible-loving friends and family.
Time to get baked!
Ganja Gingerbread
Servings: 36 Cookies
Ingredients
5 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons dried ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup cannabis-infused butter
1/2 cup butter
1 cup dark brown sugar
1 large egg at room temperature
1 cup unsulfured molasses
1 teaspoon vanilla extract
Tubes of store-bought decorator’s icing (optional)
Instructions
Stir together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves; set aside.
Use an electric mixer on medium-high speed to beat the cannabis butter, butter, brown sugar, and egg until smooth.
Beat in the molasses and vanilla.
Lower the mixer speed and stir in the dry ingredients until smooth. Do not over mix. The dough should be firm but not crumbly.
Divide the dough into thirds and flatten each piece into a disk and wrap in plastic. Refrigerate for at least 2 hours.
Preheat oven to 350° F.
Roll a refrigerated disk to 1/8 inch thick on a lightly floured surface.
Use cookie cutters to make shapes and transfer to a large greased baking sheet, about 1 inch apart.
Bake for about 10 minutes or until firm to the touch. Cool slightly before transferring to a rack.
Cool completely before using the decorator’s icing to embellish your Ganja Gingerbread Christmas cookies.
Christmas cookies are one of the constants of the holidays. Whether little Santa faces or Christmas trees, and with or without red and green sprinkles; we always expect a plate of those cookie at any party we attend. These days, weed-infused cookies are all the rage, but this year you can step it up with magic mushroom cookies too; the perfect way for making the holidays just a little more cheerful.
Yup, even Christmas cookies have a story. Where did the first Christmas cookies come from? Well, the Germans say its from them. Their traditional holiday treat, called Weihnachtsplätzchen, is mainly for cookies, but encompasses all holiday treats. They also used the terms Lebkuchen for a molded honey cake or bar, which became specifically associated with Christmas.
It wasn’t grandmas in the kitchen baking back then though. The tradition of these cookie dates back to the middle ages when in monasteries, it was monks who had access to the sugar and spices like cinnamon, cloves, ginger, and cardamom. We often bake gingerbread cookies today with these ingredients, though standard Christmas cookies are often just sugar cookies.
These kinds of cookies were big across Europe. In Sweden, the sugary treat was referred to as pepparkakor, which is like today’s gingersnap cookies; and in Norway it was a waffle-like cookie made of eggs, butter, flour, sugar, and cream, called krumkake. In Scandinavia, the treat was known as Pfeffernüsse, and goes back to the Middle Ages. The Netherlands have traditional cookies called Kerstkransjes which are round with a hole in the middle; and France has Bredele, which come from the Alsace region of the country.
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And what of the gingerbread cookie we know and love today? It was popularized in England by Queen Victoria and Prince Albert after the crusades, brought back by the soldiers themselves. When the royals started including these cookies, they became officially associated with Christmas tradition.
However, it was the Dutch who integrated this custom into America. In the 1600s, the Dutch brought over this tradition. Even our word for cookie comes from them, called “koeptje” originally. The tradition of making these cookies really took off in America after the Great Depression.
The whole tradition was helped along by the invention of cookie cutters, or rather, their importation to America from Germany. This was the beginning of molding cookies into Christmas-centric shapes like Christmas trees and stars. As they became more popular, recipes came out specifically for their use.
Are you looking to up the psychedelic ante at your Christmas/holiday party this year? If you’re thinking it might be difficult to find a recipe for magic mushroom cookies, you are certainly wrong. There are, in fact, several recipes for getting you on your way to some delicious and trippy magic mushroom holiday treats. Read on for instructions.
A little aside first though. The act of mixing mushrooms and chocolate together is not new, and dates back to the Aztecs in the Pre-Colombian era. They were known to mix the mushrooms with cacao to make them taste better, and to improve the shelf-life of the psilocybin.
Ingredients: all-purpose flour, baking soda, egg, vanilla, brown sugar, butter, nuts (if you want them), salt, chocolate chips, mushrooms.
Instructions:
Magic mushroom chocolate chip cookies
Set oven to 347 degrees (175 Celsius)
Grind mushrooms into powder, and set aside in container
Mix together 2 1/4 cup of flour, 1 teaspoon baking soda, and 1/2 teaspoon salt in another container
In a bowl, beat 1 cup of butter and the 3/4 cup of sugar with an electric mixer. Mix until its fluffy, and then mix in 1 egg and 1 teaspoon of vanilla
Mix all ingredients together in one bowl
Add in chocolate chips and ground mushroom powder
Mold cookies into desired size or use cookie cutter for desired shape
Put cookies on ungreased cookie sheet
Bake for 8-10 minutes
Enjoy
Now, if you’re thinking, you can’t heat mushrooms and have them retain their psilocybin, you’re probably right. And the instructions account for this, giving an alternate option: the no-bake option. The recipe says to add the powdered mushrooms to the batter before refrigeration, although it seems there would be uncooked eggs in this version.
The heat issue is definitely an issue, but a recipe like this, gets around it. Use it for Christmas cookies, or for anytime cookies. Here’s the recipe.
Ingredients: 1 ounce of dried mushrooms, 1 cookie dough tube (or comparable home-made amount), 1 container of icing, 1 large baking pan, 1 piece of wax paper.
This is another no-bake recipe to get some mushroom, chocolatey goodness, perfect for the holidays. And this one accounts for precise mushroom dosing.
Ingredients: 12 ounces chocolate (meltable, like chocolate chips), dried magic mushrooms, 1 large bowl (glass or metal), cookie molds, digital scale, grinder.
Instructions:
Follow these directions to weigh mushrooms to applicable dose: multiply the number of chocolates your mold creates by the mushroom dose you desire for each chocolate
Weight the applicable amount of mushrooms and grind them them with the coffee grinder
Create a double boiler by filling the pot halfway with water, and putting the metal or glass bowl on top
Get water to a simmer, then add chocolate to the bowl and stir
Once melted, let the chocolate cool just a bit, and then add in mushroom powder. Stir thoroughly
Spoon the mixture into the molds
Refrigerate until solid, and then enjoy! Feel free to add any holiday decoration like icing or sprinkles
Conclusion
So there you have it. Some recipes that’ll quench the appetite, while providing a trippy high in the process. It’s not just about pot brownies anymore; with these recipes, you can now make your very own magic mushroom Christmas (or holiday) cookies, exactly how you want them.
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