Cannabutter is key to these fall recipes. Laurie Wolf uses cannabis to change up traditional holiday offerings, including mashed potatoes
Growing up, Portland resident Laurie Wolf says in her family the best thing that could happen at Thanksgiving was an invitation to dinner at a friend’s house.
“My mother was an absolutely dreadful cook,” says Wolf, dubbed the “Martha Stewart” of cannabis edibles by the New Yorker magazine. “I can’t remember ever having a fresh vegetable in the fridge. Occasionally we had a head of iceberg lettuce browning in the untouched vegetable bin. Frozen vegetables were an occasional treat.”
But times have changed and Wolf, who operates her culinary cannabis company Laurie + Mary Jane with business partner Mary Jane Wolf, now considers Thanksgiving her favourite holiday of the year.
“Gravy, stuffing, sweet potatoes and the wonderful desserts, it’s the best food day in my world,” says Wolf. “It’s comfort food at it’s best, especially when infused lightly with cannabis. The rustic flavors seem to pair beautifully with the earthy bounty.”
Wolf adds she has two goals each Thanksgiving: “Don’t overdo the cannabis, less is more, and don’t eat so much that I can’t sleep on my stomach.”
Laurie’s Famous Canna-Butter
Easy to infuse, easy to use, canna-butter is the most popular infusion method of at-home edible makers for a reason.
- Prep time: 10 minutes
- Cook time: 3 hours
- Total time: 3 hours, 10 minutes
- Servings: 90 servings
- THC per serving: 10 mg
Ingredients:
- 7 grams of decarbed cannabis
- 1 lb. unsalted butter
Instructions:
In a medium saucepan bring a quart of water to a boil on the stove. You can vary the amounts, just be sure the cannabis is always floating about 1 1/2 to 2 inches from the bottom of the pan.
After the butter has melted, add the marijuana.
When the water is boiling place the butter in the pan and allow it to melt completely. Once the cannabis is added the heat should be turned down very low, to barely a simmer. I usually let the cannabis cook for around three hours.
You can tell it’s done when the top of the mix turns from really watery to glossy and thick.
While the canna-butter is cooking set up the bowl to hold the finished product. I like to use a heatproof bowl and some people use a plastic food container. Place a double layer of cheesecloth over the top and secure it with elastic, string or tape. Strain the marijuana butter over the bowl, carefully trying not to spill.
When the saucepan is empty, pick up the cheesecloth from all four sides and squeeze out all of the remaining butter.
Allow the canna-butter to cool for about an hour. Place in the fridge until the butter has risen to the top layer and is solid. The THC and other properties have attached to the butter and you are just about there.
Run a knife around the edge and lift the butter off.
Place upside down on your work surface and scrape off any of the cooking water. Your canna-butter is ready to roll.
Enjoy!
Canna-mashed Spuds Course: side dish
- Servings: eight
- THC per serving: 10 mg
Ingredients:
- 4 lbs. russet potatoes peeled and cut in quarters
- 2 tsp. salt
- 1-2 cups heavy cream
- 4 tsp. canna-butter
- Salt and pepper to taste
Instructions:
Place the potatoes in a large pot and cover with cold water. Add two teaspoons of salt. Bring to a boil and cook for 20 minutes or until tender.
In a small saucepan heat the cream with the canna-butter.
Drain the potatoes, place in a bowl and add the cream/butter mixture. Mash well and add salt and pepper to taste.
Stoner Stuffing
- 4 tsp. canna-butter
- 8 tbsp. unsalted butter
- 2 medium onions peeled and chopped
- 1 stalk celery chopped
- 2 cloves garlic minced
- 1 lb. bread torn and cut in small pieces
- 2 tbsp. fresh parsley chopped
- 1-2 tbsp. sage
- 1 tsp. chopped rosemary
- Salt and pepper to taste
- 1 to 2 cups hot chicken stock
Instructions:
Preheat oven to 350F.
Heat the regular butter and canna-butter in a large skillet. Add onion, celery and garlic and cook over low heat for 12 to 15 minutes.
Put the onion mixture into a large bowl. Add the bread, parsley, sage, rosemary, salt and pepper. Add the stock and mix well. Place the stuffing in a large baking dish and cook for about 30-40 minutes. Serve hot.
You can cut it here if you want
Triple-Infused Pumpkin Pie
- Servings: 10
- THC per serving: 10 mg
Ingredients:
Crust
- 1¼ cups all-purpose flour
- 7 tbsp. unsalted butter very cold and cubed
- 1 tbsp. canna-butter very cold and cubed
- ¼ tsp. salt
- ¼ cup ice water
Pie filling
- 2 eggs
- ½ cup sugar
- 2 tbsp. canna-butter melted
- 1 15 oz. can pumpkin
- 1 can evaporated milk
- 1 tsp. ground cinnamon
- ½ tsp. salt
- ½ tsp. ginger
- 1/8 tsp. ground clove
Weeded Whipped Cream
- ¾ cup heavy whipping cream
- 2 tbsp. sugar
- 1 tsp. vanilla
- 1 tsp. canna-butter melted and cooled
Instructions:
To prepare the crust
In the bowl of a food processor pulse the flour, butters and salt. Add the ice water and pulse until the dough forms a ball. Wrap the dough and chill for 30 minutes.
On a floured board, roll out the dough to about 12 inches. Place the crust in a buttered pie pan, flute the edges (or not) and place in the fridge while you prepare the filling.
To prepare the filling
Preheat oven to 340F
In a large bowl, combine all the filling ingredients and beat until thoroughly combined. Pour into the chilled pie shell and bake until the filling is set, 45 to 50 minutes.
To prepare the whipped cream
In a large bowl, whip the cream, sugar and vanilla to soft peaks. Add the melted butter and finish whipping. Place a dollop on the cooled pie and enjoy!
Deviled eggs
- Servings: 12
- THC per serving: 5 mg
Ingredients:
- 6 large eggs, hard-boiled and peeled
- 3 tbsp. Mayonnaise
- 2 tbsp. canna-oil
- 1-1/2 tsp. finely chopped red onion
- 1-1/2 tsp. Dijon mustard
- 1-1/2 tsp. capers drained
- Salt and pepper to taste
Sliced green scallion
Instructions:
Cut the eggs in half and extract the yolk into a small bowl.
Mix the yolks with the mayo, canna-oil, onion, mustard and capers. Taste for salt and pepper.
Spoon or pipe the filling into the egg white halves.
Garnish with scallions.
Recipes and photographs used with permission from Laurie Wolf