{"id":45926,"date":"2020-12-18T06:00:52","date_gmt":"2020-12-18T14:00:52","guid":{"rendered":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/2020\/12\/18\/impress-your-guests-new-cannabis-infused-recipes-from-weedmaps\/"},"modified":"2020-12-18T13:45:35","modified_gmt":"2020-12-18T21:45:35","slug":"impress-your-guests-new-cannabis-infused-recipes-from-weedmaps","status":"publish","type":"post","link":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/2020\/12\/18\/impress-your-guests-new-cannabis-infused-recipes-from-weedmaps\/","title":{"rendered":"Impress Your Guests: New Cannabis-Infused Recipes from Weedmaps"},"content":{"rendered":"

<\/p>\n

This holiday season is undoubtedly different looking. But different doesn\u2019t have to mean bad. With smaller gatherings taking place this year, now might be the perfect time to test out new holiday recipes and add some creative cannabis infusions for your close-knit guest list.\u00a0<\/p>\n

Sharing recipes, cooking together, and serving food for friends and family are culturally and historically prime moments for bonding. There\u2019s nothing like enjoying food made with love around a dinner table. Guests savor every bite as they clink glasses, share stories and make new memories together.\u00a0<\/p>\n

For cannabis lovers, incorporating cannabis-infused recipes into your holiday menu is a fun way to partake in this age-old tradition. Rather than passing the pipe or pen around, why not take it in via a special dish you may only get to eat once a year?<\/p>\n

Testing cannabis recipes can be a bit daunting if you haven\u2019t cooked with the herb before, so using reliable, trustworthy sources is crucial.\u00a0\u00a0Our friends over at\u00a0Weedmaps<\/a>\u00a0are happy to share two new festive recipes \u2013\u00a0Wild Mushroom Risotto with Thyme <\/strong>and\u00a0Sweet Potato and Butternut Squash Souffl\u00e9.<\/strong> Sophisticated enough for a fancy evening in, yet hearty and cozy enough for sweats and Christmas movies on the couch, you really can\u2019t go wrong.<\/p>\n

Weedmaps Partners with Chef Nikki Steward<\/strong><\/h4>\n

Weedmaps\u2019 new holiday recipes were created through a partnership with celebrity chef\u00a0Nikki Steward<\/a>, creator of\u00a0The High-End Affair<\/a>. Having mastered the art of cannabis, culinary and conversation, Chef Nikki is known for her ability to expand audiences\u2019 perceptions around cannabis, showcasing how it can be creatively infused in culinary experiences.\u00a0\u00a0<\/p>\n

\"Infused
Photo and Recipe by Chef Nikki Steward<\/em><\/figcaption><\/figure>\n

Wild Mushroom & Thyme Risotto:<\/u><\/strong><\/h3>\n

6 Servings \u2013 5 mgs of THC per | prep time 10 mins | cook time 25-30 mins<\/em><\/p>\n

Ingredients:<\/strong><\/h5>\n

o\u00a0\u00a02 Tablespoons Unsalted Butter<\/p>\n

o\u00a0\u00a03 Tablespoons Olive Oil<\/p>\n

o\u00a0\u00a04 cloves garlic chopped<\/p>\n

o\u00a0\u00a02 cups Arborio rice<\/p>\n

o\u00a0\u00a01 \u00bd cups of wild mushrooms sliced thin (shitake, maitake, oyster, chanterelles, porcini)\u00a0\u00a0<\/p>\n

o\u00a0\u00a01 cup\u00a0white wine<\/a><\/p>\n

o\u00a0\u00a06 cups\u00a0chicken\u00a0<\/a>broth \u2013 heated<\/p>\n

o\u00a0\u00a02 tablespoon fresh thyme leaves<\/p>\n

o\u00a0\u00a02 teaspoons of sea salt<\/p>\n

o\u00a0\u00a01 teaspoon of cracked pepper<\/p>\n

o\u00a0\u00a0\u00bc cup heavy cream\u00a0<\/p>\n

o\u00a0\u00a030 mg of\u00a0Blue River Rosin Capsule<\/a><\/p>\n

Steps:<\/strong><\/h5>\n

1. Warm the butter and olive oil in a cast iron pot over medium heat. Stir in the garlic and saut\u00e9 it until fragrant for 3 minutes.\u00a0<\/p>\n

2. Warm broth in a separate saucepan over medium-low heat.<\/p>\n

3.\u00a0 Stir in the rice, making sure each grain is coated with butter\/olive oil, and saut\u00e9 it until the tips of each grain of rice turn translucent.<\/p>\n

4. Turn up the heat to medium-high. Stir in the mushrooms and pour in wine. Break open and add 30 mg of Blue River Rosin Capsule. Stir the rice and mushrooms gently, but continuously until the rice absorbs the wine. Add the broth 1\/2 cup at a time, stirring continuously, and waiting for the rice to absorb the broth before adding more.<\/p>\n

5.\u00a0 When the rice is tender and has fully absorbed the broth, yielding a gorgeous creamy texture, turn off the heat, stir in the thyme, salt, pepper and heavy cream. Serve warm.<\/p>\n

TIP:<\/strong> Save a few sprigs of thyme and saut\u00e9ed mushrooms for garnish.<\/em><\/p>\n

\"\"
Photo and Recipe by Chef Nikki Steward<\/em><\/figcaption><\/figure>\n

Sweet Potato & Butternut Squash Souffl\u00e9:<\/u><\/strong><\/h3>\n

4 servings \u2013 5mg THC per | Prep time 25 min | Bake time 35 mins<\/em><\/p>\n

Ingredients:<\/strong><\/h5>\n

\u25cb\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a02 tablespoons all-purpose flour\u00a0<\/p>\n

\u25cb\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a01 tablespoons of unsalted butter + extra to butter dishes\u00a0\u00a0<\/p>\n

\u25cb\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00bd cup whole warm milk\u00a0<\/p>\n

\u25cb\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00bd cup of mashed butternut squash\u00a0<\/p>\n

\u25cb\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00bd cup mashed sweet potatoes\u00a0<\/p>\n

\u25cb\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a03 large eggs, separated, and at room temperature\u00a0<\/p>\n

\u25cb\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00bc cup maple syrup (for more sweetness, use up to 1\/3 cup)\u00a0<\/p>\n

\u25cb\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00bc tsp ground nutmeg (I used 1\/4 teaspoon)\u00a0<\/p>\n

\u25cb\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00bd tsp cinnamon\u00a0\u00a0<\/p>\n

\u25cb\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a01 ml of\u00a0Tikun Olam Alaska<\/a><\/p>\n

\u25cb\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Pinch of salt\u00a0<\/p>\n

\u25cb\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a04 x 6 oz ramekins or 1 x 16oz dish\u00a0<\/p>\n

\u25cb\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Confectioners\u2019 sugar, for dusting\u00a0<\/p>\n

Steps:<\/strong><\/h5>\n

1.\u00a0\u00a0\u00a0\u00a0Peel the butternut squash and sweet potato and cut in cubes.\u00a0\u00a0Boil until soft.\u00a0\u00a0Hack: Most stores sell pre-cut butternut squash & sweet potatoes.<\/p>\n

2.\u00a0\u00a0\u00a0\u00a0Preheat the oven to 375 degrees. Prepare souffl\u00e9 dishes by buttering and then dusting with sugar, tapping out the excess.\u00a0\u00a0\u00a0<\/p>\n

3.\u00a0\u00a0\u00a0\u00a0In a medium saucepan, melt butter over medium heat.\u00a0\u00a0Add flour and cook, whisking, until golden, about 2 minutes. Gradually add warm milk, whisking constantly, until thickened, about 1 minute.\u00a0\u00a0Remove from heat. Stir in the mashed butternut squash, sweet potatoes and egg yolks, followed by the maple syrup, nutmeg, cinnamon and 1ml of Tikun Olam Alaska. Set aside.\u00a0<\/p>\n

4.\u00a0\u00a0\u00a0\u00a0In the bowl of a stand mixer fitted with the whisk attachment, whip egg whites with a pinch of salt until it just reaches stiff peaks.\u00a0\u00a0Whisk in 1\/4 of the egg whites into the sweet potato mixture, then gently fold in the remaining whites using a rubber spatula. Pour mixture into the prepared souffl\u00e9 dishes, filling almost to the top and smoothing the surface.\u00a0Place onto a baking sheet and bake until puffed and has a slight jiggle.\u00a0\u00a0Be careful not to shake souffl\u00e9s when removing them from the oven.\u00a0\u00a0Dust with powdered sugar and serve immediately.\u00a0<\/p>\n

Selecting the Right Cannabis for Your Dish<\/strong><\/h4>\n

When it comes time to decide what type of cannabis to add to these recipes, it really comes down to user preference, but the products listed above are safe bets, as Chef Nikki has already tested them out to ensure they pair nicely with the flavors of the dish.\u00a0\u00a0<\/p>\n

Explore different cannabis options available for delivery or pick up near you on Weedmaps.com. The\u00a0WM Learn<\/a>\u00a0platform specifically provides a way for curious and experienced consumers to learn more about the aspects and uses of cannabis, including some tips and tricks on how to cook with cannabis, the\u00a0appropriate dosage<\/a>,\u00a0decarbing the plant<\/a>, and more.<\/p>\n

Founded in 2008, Weedmaps was the first technology company to help their users find cannabis doctors, dispensaries and delivery services.\u00a0As a leader in the cannabis industry, they are committed to removing the stigma associated with cannabis and normalizing its use in society. And what better way to normalize cannabis than enjoying it in a bite of risotto or sweet potato souffl\u00e9 over Christmas dinner?<\/p>\n

The post Impress Your Guests: New Cannabis-Infused Recipes from Weedmaps<\/a> appeared first on Cannabis Now<\/a>.<\/p>\n


\n
\nRead More: Impress Your Guests: New Cannabis-Infused Recipes from Weedmaps<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

This holiday season is undoubtedly different looking. But different doesn\u2019t have to mean bad. With smaller gatherings taking place this year, now might be the perfect time to test out new holiday recipes and add some creative cannabis infusions for your close-knit guest list.\u00a0 Sharing recipes, cooking together, and servingContinue Reading<\/a><\/span><\/p>\n","protected":false},"author":15,"featured_media":45927,"comment_status":"false","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[50,14901,1637,241,106,387],"tags":[],"_links":{"self":[{"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts\/45926"}],"collection":[{"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/comments?post=45926"}],"version-history":[{"count":1,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts\/45926\/revisions"}],"predecessor-version":[{"id":45928,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts\/45926\/revisions\/45928"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/media\/45927"}],"wp:attachment":[{"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/media?parent=45926"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/categories?post=45926"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/tags?post=45926"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}