Dec. 6, 2012 01:39


Winter is typically a time when families gather to share a special—and delicious—meal together. This holiday-themed menu is sure to get your loved ones rushing to the dinner table.

Menu: Crown Roast of Pork, Pan Gravy, Cannabis Apple & Onion Stuffing, Mashed Sweet Potatoes, Cauliflower in Cheese Sauce, Chocolate Bread Pudding w/Bourbon Sauce, and Cannabis Infused Brandy

Crown Roast of Pork

1 crown roast of pork (8 to 9 lbs.)

Pan Gravy (see recipe below)

Cannabis Apple & Onion Stuffing (see recipe below)

Remove meat from the refrigerator about 1 hour before cooking. Preheat oven to 450degrees. Wipe moisture from the roast. Protect the ends of the rib bones by covering with aluminum foil. Immediately after putting the roast in the oven reduce heat to 325degrees, roasting 30 minutes per pound. Remove roast one hour before it’s done to stuff the center of the crown with Cannabis Apple and Onion stuffing. Return roast to the oven to complete cooking for the additional hour. Carve between each rib and serve with Pan Gravy.

Pan Gravy

Pan drippings

3 tablespoons of flour

1 cup of water

Optional salt and pepper

¼ cup of Canna Butter*

Blend pan drippings from the crown roast with flour. Whisk the mixture until the flour has thickened and all the ingredients are well combined and smooth. Continue to cook slowly and stir constantly while adding water slowly to reach the perfect gravy consistency. Add salt and pepper for taste. Finish this by adding Canna Butter to make it creamy.

Cannabis Apple & Onion Stuffing

1 cup of raisins

3 cups of diced tart apples

1/4 cup of finely chopped parsley

1 1/2 teaspoons of salt

7 cups of soft bread crumbs

1 cup Canna Butter*

1 cup of chopped onion

1 chopped garlic clove

1 cup of chopped celery

3 cups of diced tart apples

1/4 cup of finely chopped parsley

1 1/2 teaspoons of salt

1/4 teaspoon of paprika

Place raisins in boiling water for five minutes. Blend diced apples, chopped parsley, salt and paprika with the bread crumbs. Drain water from cooked raisins and add the bread crumbs mixture. Sauté with melted Canna Butter and mix all ingredients together.


Mashed Sweet Potatoes

Makes 4 servings.

4 sweet potatoes

1/2 teaspoon of salt

2 tablespoons of Canna Butter*

Hot milk

Drop the sweet potatoes into boiling water and cover. Cook until tender, about 25 minutes. Mash with a potato masher and add Canna Butter*. Add salt and a little hot milk, slowly and gradually. Beat the mixture with a fork or whisk until it’s very light and smooth. Serve with the delicious Pan Gravy


Cauliflower in Cheese Sauce

Makes 6 servings.

1 cauliflower

3 tablespoons of Canna Butter*

2 tablespoons of flour

1 cup of milk

1 cup of shredded cheddar cheese

Cut off the tough end of the cauliflower’s stem. Remove the leaves and soak in cold salted water head down for 10 minutes. Drain and break up the cauliflower into florets. Cut deep slashes into the stalk. Steam the florets (head up) and stalk in 1 inch of water. Reduce the heat to simmer and cook partially covered until the stalk is barely tender, about another 10 minutes. Drain well and place in serving dish. Melt the Canna Butter with the head in a skillet. Add and blend flour over medium heat. Stir slowly in milk with a whisk until thickened and smooth. Add cheese. When the cheese is melted, pour the sauce over the cauliflower. Serve immediately.


Chocolate Bread Pudding

Makes 6 servings.

5 cups diced fresh bread or 4 cups dice stale bread

3 cups of warm milk

1/4 cup of Canna Butter*

1/4 teaspoon of salt

3 egg yolks

1/2 cup of sugar

1 teaspoon of vanilla

1/2 teaspoon of nutmeg

1/2 cup of chocolate chips

Bourbon Sauce

Preheat oven to 350 degrees. Cut bread into slices and trim away crusts. Combine milk, Canna Butter, egg yolks, sugar, vanilla, nutmeg and salt. Beat well. Soak bread slices in mixture for 15 minutes. Add chocolate chips. Bake the pudding in a baking dish set in a pan of hot water for about 45 minutes. Serve with Bourbon Sauce.

Bourbon Sauce

1/3 cup of Canna Butter*

1 cup of confectioner’s sugar, sifted

3 tablespoons of bourbon

2 egg yolks

½ cup of cream

Place Canna Butter in a double boiler, beating it until it is creamy. Add other ingredients gradually, blending the mixture slowly. When all ingredients are added and blended, cook until slightly thickened. Serve immediately by pouring over the Chocolate Bread Pudding. Top with a dollop of whipped cream, a mint leaf and a sprinkle of cocoa powder.

Cannabis Infused Brandy

2 cups of brandy

½ ounce of cannabis buds

Pour the brandy into a sauce pan. Cook over a medium heat for three minutes. Add the cannabis buds and simmer them for 20 minutes. Strain the buds from the brandy. Keep warm. Add this to your favorite warm drink (we prefer eggnog), and add a lemon twist for a soothing and delicious beverage.

Canna Butter*

1 cup unsalted butter

1 ounce low to average quality dried leaf marijuana or 1/2 ounce average dried bud

4 cups water

Bring water and butter to boil in a small pot, lower heat to simmer. Simmer gently for about 1 1/2 hours. Mash and stir frequently to extract all THC from the plant material. After cooking, use cheesecloth to strain the butter/water mixture. Pour about 2 cups clean boiling water over the leaves in the strainer to extract every last drop of butter. Squeeze plant material well to remove as much liquid as possible. Chill the butter/water mixture in the refrigerator until the butter has solidified (1 to 2 hours). Separate butter from water and keep butter in the refrigerator (or freezer for longer storage) until needed.

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