Fall is officially here! The leaves on the trees will soon begin to turn varying shades of red and gold. Our menus turn from light summer salads to the deep, rich and warm flavors of autumn. Soups and comfort foods find their way to our tables. Jackets and scarves will soon appear as we venture out into apple orchards to find those delicious morsels that remind us not only of back-to-school, but of the quintessential feeling of the seasons changing again. As the temperatures begin to dip, warm apple cider transforms the popular Hot Toddy into a delightful autumn drink. The Hot Apple Toddy is ideal with fresh-pressed cider and is the perfect excuse to try a seasonal beverage enhanced with cannabis. Pair it with a serving of Chicken Normandy, a one-pot meal that is sure to become one of your family favorites. Finally, nothing says “fall” more than a classic cannabis-infused apple pie. (If you’re not comfortable making your own crust, use a store-bought one. We promise not to tell.)
Hot Apple Toddy
1 tablespoon honey
3 ounces apple brandy
2 1/2 teaspoons simple syrup
1/2 teaspoon cannabis-infused simple syrup
10 ounces hot apple cider
Lemon wedge for garnish
Cinnamon stick for garnish
2-3 whole cloves for garnish
- Coat the bottom of an Irish coffee glass with honey.
- Add the apple brandy and simple syrup and add infused simple syrup.
- Fill with hot apple cider.
- Stir well.
- Garnish with the lemon, cinnamon stick and cloves.
In this recipe, the chicken is first browned on the stovetop, then braised in the oven and finished on the stovetop. However, it is possible to create the entire dish on the stovetop. Instead of putting the chicken in the oven, just simmer the chicken on the stovetop (uncovered if skin-on, covered if using skinless chicken pieces), until cooked through and tender, 15-30 minutes. Braising the chicken in the oven will produce a crispy skin that you won’t get by simmering on the stove.
3 tablespoons unsalted butter
1 tablespoon unsalted cannabutter
2 cooking apples, peeled, cored and sliced into wedges. (We suggest Fuji apples or Jonagold apples. Do not use Red Delicious, as they will turn into mush instead of staying firm)
Flour for dredging
4 whole chicken legs (with thighs)
Salt and pepper to taste
1 large onion, peeled, sliced into wedges
1/2 cup apple brandy (or Calvados)
2 cups apple cider
2 teaspoons dried thyme
1/2 cup heavy cream
- Sprinkle salt over chicken pieces and let sit at room temperature for about 20 minutes.
- While the chicken is resting, preheat oven to 375°F.
- Heat 2 tablespoons of butter in a large, oven-proof sauté pan over medium heat. Add the apple slices, and sauté until they turn a little brown around the edges, turning occasionally.
- Sprinkle the apple slices with a little salt. Remove from pan and put them aside on paper towels to drain.
- Lightly dredge the chicken in flour, and place the pieces in the hot sauté pan, skin side down. Add the remaining 1 tablespoon of butter and 1 tablespoon of cannabutter.
- Fry until golden, about 3-5 minutes on medium to medium-high heat on each side. Remove from pan and set aside.
- Add onions to the pan, and increase the heat to medium-high. Sauté the onions, stirring occasionally, until they just begin to brown, about 5-8 minutes.
- When the onions have cooked, add brandy to the pan. Using a wooden spoon, scrape any remaining browned bits off the bottom of the pan.
- Let the brandy and onions simmer until the sauce has reduced by about half. Add the apple cider, and return the liquid to a boil. Sprinkle in the thyme. Add just a pinch of salt to taste.
- Return the browned chicken legs in the pan so the skin faces up and is not submerged by the cider-brandy mixture. Place in the oven, and cook at 375°F uncovered, for 30 minutes.
- After the chicken has cooked, remove the pan from the oven and carefully transfer chicken pieces from the pan to a serving platter.
- Place the pan with all that delicious sauce, back on a stovetop burner on high heat. Add the apples and boil down the sauce by half.
- When the sauce has reduced, add the heavy cream and turn down the heat. Adjust seasonings if needed.
- To serve, spoon some apples and cider gravy over the chicken and enjoy!
Classic All-American Apple Pie
3 3/4 cups all-purpose flour
1 teaspoon salt
1 1/8 cups unsalted butter
1/8 cup cannabis-infused unsalted butter
6 tablespoons cold vegetable shortening
3 cups Golden Delicious apples
3 cups Granny Smith apples
1 tablespoon fresh lemon juice
1/4 cup brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon cornstarch
1 teaspoon cornstarch
- First, make the dough. Place flour and 3/4 teaspoon salt in the bowl of a food processor fitted with a metal blade. Pulse to combine. Add 1 cup plus 2 tablespoons of the butter and the vegetable shortening and pulse 6 to 8 times, until the mixture resembles coarse meal. Sprinkle 3 to 4 tablespoons of cold water over the dough and pulse a few more times until the dough begins to hold together. Add more water, 1 tablespoon at a time, if needed, until the dough holds together. Form the dough into 2 disks, wrap each in plastic wrap, and refrigerate for at least 2 hours.
- While the dough is chilling, make the filling for the pie! Combine the apples, lemon juice, sugars, cinnamon, nutmeg and remaining salt in a large bowl and toss. Let sit for at least 30 minutes. When you’re ready to bake, drain the apples, reserving the liquid! Toss apples with cornstarch and set aside.
- Place 1/2 cup of the reserved liquid in a small saucepan over medium-high heat, add the remaining butter, bring to a boil, and let simmer and reduce until it becomes thick and syrupy. Do not stir. Add the warm syrup to the apple/cornstarch mix and toss gently to combine.
- While the syrup is reducing, preheat oven to 425°F.
- On a lightly floured surface, roll out one disk of dough into a 12-inch round about 1/8-inch thick. Fit the dough into a 10-inch pie plate. Trim dough around the edges and crimp if desired. Fill with the apple filling. Roll out the second disk of dough for the top crust. For fun, you can cut out large leaf shapes and place over the apples, each slightly overlapping the other, to form a top crust, or simply cut out one large apple shape, center on the top, and cut several slits to vent the pie. Be creative!
- Bake at 425°F until the juices bubble through the slits—45 to 55 minutes.
- Let cool for at least 4 hours before serving, if you can wait that long. It’s delicious topped with a scoop of vanilla ice cream.