This 420, we want to party hard—and we deserve it. It’s been a rough year so far, but one of the best things about our society is the amazing diversity and melting pot of people and cultures all around us. International canna-cuisine is rising in popularity, as is the high-end culinary delights and dinners all over the country. The “stoner” treats of the past are dying out, and we couldn’t be happier about the culinary possibilities in front of us. This year, we want to celebrate 420 with great party foods that are inspired by the amazing culinary traditions of the Mediterranean, India, France and China. Celebrate the “high holy day” this year with these delightful dishes and wow your guests! Just don’t forget to celebrate responsibly.
2 cups besan (also known as chickpea flour or gram flour)
1 tablespoon crushed red pepper flakes
1 tablespoon turmeric
3/4 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon baking powder
1 green chili pepper, sliced
1 cup cilantro leaves, chopped
1 yellow onion, sliced into 1/8-inch half moons
1 cup luke-warm water
Sunflower oil (or safflower, canola, peanut oil) for deep frying
1 tablespoon cannabutter*
Fill an 8-inch cast-iron skillet half-way up with oil. Heat the oil to 360-375ºF. In a large bowl, mix together the besan, red chili flakes, turmeric, garlic powder, salt, baking powder, sliced chili pepper, 1/2 cup of the cilantro and all of the sliced onions. Slowly add in the water, while mixing with a wooden spoon or your hands. Vigorously mix for a couple of seconds. The batter should be thick and there should be air bubbles present. Once the frying oil is heated, carefully place in heaping tablespoonfuls of batter into the hot oil. Try not to overcrowd the oil because it will result in greasy pakoras. Fry until the pakoras are a pecan-brown (flip and fry both sides if needed—all sides should be pecan-brown). Repeat with the remainder of the batter. Drain on a cooling rack placed over a cookie sheet. When dry, toss the pakoras in 1 tablespoon of the cannabutter and the other 1/2 cup of cilantro. After completely covered, place on serving tray and enjoy!
Makes 10-12 servings
16 slices bacon
1 cup unpopped popcorn kernels
1/2 cup brown sugar
1/4 cup cannabutter*
1 tablespoon smoked paprika
Salt and pepper to taste
1/2 canola oil
Place bacon on a rack in a baking pan, top with brown sugar and bake at 400° until crisp, about 12 minutes; then chop. Add a few unpopped popcorn kernels to a giant lidded pot with hot canola oil; when the test kernels begin to pop, add the rest of the popcorn kernels and cover with lid. As the popcorn starts to pop, shake the pan back and forth constantly to keep the unpopped kernels on the bottom where they can pop. When the popping slows down, remove the pan from the heat and let it finish popping. Toss the fresh popcorn with the smoked paprika, salt and pepper, and then add the bacon and cannabutter.
Vegetable Crudité with Infused Hummus
Makes 1 cup
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 large carrots, sliced
1 large cucumber, sliced
3 large stalks of celery, sliced
1 cup cherry tomatoes
1 cup snap peas
1 15-ounce can chickpeas, drained and rinsed
1/4 cup tahini
1/4 cup fresh squeezed lemon juice
2 cloves fresh garlic
1/8 cup cannabis-infused olive oil*
1/2 teaspoon ground cumin
2-4 tablespoons water
Salt and pepper to taste
In a blender or food processor, combine lemon juice and tahini. Blend for 30 seconds. Add chickpeas, garlic, oil, cumin and 2 tablespoons of water. Blend until smooth, about 1 minute. Add more water as necessary until you reach desired creaminess. Pour hummus mixture into a dipping bowl and enjoy!
CBD Swiss Cheese Fondue
Makes 8 servings
1 garlic clove, halved
1 pound Gruyère cheese, grated
1/2 pound Emmentaler cheese or other Swiss cheese, grated
1 cup dry white wine
10mg or 1 1/2 droppers CBD tincture* (make sure to check measurement of your specific CBD tincture)
1 tablespoon plus 1 teaspoon cornstarch
1 teaspoon fresh lemon juice
1 1/2 tablespoons kirsch
Freshly ground pepper
Freshly grated nutmeg
A fondue pot
Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic. Combine the grated Gruyère and Emmentaler with the wine and tincture, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes; don’t overcook the fondue or it will get stringy. Serve immediately in fondue pot (with small heat source under it) with your choice of fresh bread cubes, cooked meats and your favorite vegetables you want covered in hot cheese.
Makes 40 potstickers
1/4 small head Napa cabbage, finely chopped (about 2 cups)
3/4 teaspoon kosher salt, plus 1/8 teaspoon for seasoning
1/3 pound ground pork (not too lean)
1 tablespoon fresh ginger, minced
1 small carrot, coarsely shredded (about 2 tablespoons)
2 scallions, thinly sliced (about 1/4 cup)
2 cloves garlic, minced (about 2 teaspoons)
1 tablespoon soy sauce or tamari
2 teaspoons toasted sesame oil
1/2 egg, lightly beaten
1/8 teaspoon freshly ground black pepper
30 gyoza/pot sticker/wonton wrappers, from 1 (14-ounce) package
1/4 cup cannabis-infused vegetable oil*
In large bowl, toss together cabbage and 3/4 teaspoon salt and set aside. After about 30 minutes, transfer to clean dish towel or cheesecloth, gather ends together, and twist to squeeze out as much water as possible. Wipe the bowl clean, then return cabbage to it. Add ground pork, ginger, carrots, scallions and garlic, and stir to combine. In a small bowl, whisk together soy sauce, sesame oil and egg, then stir into cabbage-pork mixture. Stir in pepper and remaining 1/8 teaspoon salt. On dry surface, lay out 1 gyoza wrapper, keeping remaining wrappers covered with dampened cloth or paper towel. Spoon 1 1/2 teaspoons filling into center, then moisten halfway around edge with wet finger. Fold moisture-free half of wrapper over moistened half to form an open half-moon shape. To seal, using your thumb and forefinger of one hand, form tiny pleats along the dry edge of wrapper, pressing pleats against moistened border to enclose filling. Moistened border will stay smooth and will automatically curve in semicircle. Stand dumpling, seam-side up, on baking sheet and gently press to flatten bottom. Cover loosely with dampened cloth or paper towel. Form remaining dumplings in same manner.
In a non-stick (10-inch, lidded) skillet over moderately high heat, heat cannabis-infused oil just until hot (but not smoking), then remove from heat and arrange pot stickers in tight circular pattern standing up in oil (they can touch one another). Cook, uncovered, until bottoms are pale golden, 2 to 3 minutes. Add 1/2 cup water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned. Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. Remove potstickers gently from skillet and place on serving plate with your choice of dipping sauces (our favorite is a mixture of sambal, vinegar, soy sauce and sesame oil). Potstickers should be served warm.
Samoa Brownie Towers
10 tablespoons unsalted butter
1 tablespoon unsalted cannabutter*
1/2 cup cocoa powder
1 1/2 cup sugar
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 bag soft caramels, unwrapped
1 cup sweetened flaked coconut
1/2 cup semisweet chocolate chips
2 tablespoons cannabutter*
12 scoops vanilla ice cream (optional)
To make the brownies: Preheat the oven to 350°. Grease the bottom and sides of a 9-inch square baking pan with butter or cooking spray. Melt the 10 tablespoons of unsalted butter and 1 tablespoons of unsalted cannabutter over low heat in a medium saucepan. As soon as it’s melted, remove from heat and let cool for 3-4 minutes. Stir in the cocoa powder and sugar until combined. Gradually mix in the eggs and vanilla extract, until the batter is glossy. Combine the flour and salt, then slowly add them to the brownie batter, stirring just enough to combine. Pour the brownie batter into the 9-inch by 9-inch pan. Bake for 26-28 minutes, or until a toothpick inserted into the center of the brownies comes out with just a few crumbs (no gooey batter). Let cool and cut brownies before starting the caramel topping.
To make the caramel-coconut topping: Pour the caramels into a saucepan and heat on medium-low heat, stirring until melted. Fold in the coconut. Pour on top of the cooled cut brownies, spreading in a thin and even layer. Set aside rest of caramel sauce, and let brownies cool. Once cooled, you may begin assembling your tower structures. Towers should be three brownies on top of one another.
To make the chocolate drizzle: Combine the chocolate chips and cannabutter in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until fully melted.
With assembled brownie towers ready, top each tower with one small scoop of ice cream, and lightly drizzle the chocolate sauce and leftover caramel coconut sauce on top of brownie towers. Serve immediately and devour!