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Chef Jake Cohen\u2019s professional culinary journey has been ruled by two constants: his love of cooking Jewish food and his love of cannabis. The chef, social media star, best-selling cookbook author and food-scene darling has been an out-and-proud stoner from the get-go. From his website, which proudly boasts the URL WakeAndJake.com<\/a>, <\/em>to his open discussion of using and loving cannabis, Cohen doesn\u2019t shy away from the plant when building his personal brand\u2014partly, he says, because cannabis has always been there for him.<\/p>\n \u201cI started getting into cannabis around the same time I started getting into cooking,\u201d he says, explaining that as a young New Yorker, he began hosting Shabbat dinner parties for his friends where food, Judaism and cannabis found a natural intersection. \u201cShabbat is the Jewish ritual I hold nearest and dearest to my heart,\u201d Cohen says, referring to the weekly gathering of friends and family where prayers are sung, candles are lit, challah is eaten and wine is traditionally drunk on Fridays after sunset.<\/p>\n \u201cYou grow up learning about the Kiddush [the Jewish prayer over the wine sung at Shabbat, but I was never a big drinker. But once we take a closer look at why we\u2019re saying the prayer over the wine, we realize it\u2019s about sanctification,\u201d Cohen says. \u201cIt\u2019s about taking the mundane and transforming it into something holy. I\u2019ve always seen weed as the exact same thing\u2014taking something that grows from the ground and transforming it into an elevated experience. It can make dinner taste better; it can make you laugh at jokes more easily.\u201d<\/p>\n According to Cohen, hospitality is the overarching umbrella of the entire Shabbat experience. \u201cYou\u2019re welcoming people into your home because you want to create an intention around connection,\u201d he says. \u201cEverything about the meaning of the ritual of the Kiddush can be swapped for cannabis.\u201d<\/p>\n And for Cohen, sharing his perspective on cannabis is just as important as sharing his love of Jewish food. \u201cIn general,\u201d he says, \u201cI\u2019m sharing myself. A huge part of myself is my enjoyment of cannabis.\u201d<\/p>\n While cannabis is a muse for Cohen\u2019s cooking, he says he tries to avoid cooking while stoned.<\/p>\n \u201cCooking high is a disaster,\u201d he says, laughing. \u201cCannabis does help me let my mind go wild and think about how we can create new recipes and conventions for everything we already know and love. It can be really hard in a world that always demands more, next, now. Cannabis creates a space where not only am I totally relaxed, but it also chills my mind and gives me permission to explore whatever pops into my head.\u201d<\/p>\n It\u2019s easy to see that creative freedom in Cohen\u2019s The New York Times <\/em>best-selling book, Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch<\/a>, <\/em>which features cheeky takes on classic recipes such as Shakshuka alla Vodka, Salted Honey Chopped Liver, Cacio e Pepe Rugelach and Matzo Tiramisu. But don\u2019t expect Cohen to let his cannabis creativity fly in the infused dining space. It\u2019s something he has explored (he admits he\u2019s rather famous in his social circle for infused brownies), but Cohen doesn\u2019t mince his words: \u201cI\u2019m anti infused cooking,\u201d he flatly states. \u201cI love making my own edibles, a nice brownie or cookie or something, but when it comes to sitting down to enjoy a meal, I want that right dosage ingested an hour before <\/em>the meal begins. I don\u2019t want to eat infused food and only begin to feel high at the end of the meal.\u201d<\/p>\n And, says Cohen, with legalized cannabis rolling out across the country and landing in New York in 2021, there are plenty of high-quality options to explore in the regulated edibles marketplace. \u201cI\u2019d rather support Kiva or Mindy Segal and have a product that\u2019s correctly dosed every time,\u201d he says. \u201cI think the beverages are really fun\u2014it\u2019s just a commitment to drink the whole thing!\u201d<\/p>\n As New York legalizes, keep an eye out for this multi-hyphenate talent as he continues to explore the intersection of cannabis, cooking and Jewish tradition.<\/p>\n For the Cookies<\/strong> For the White Chocolate Glaze<\/strong> For the Dark Chocolate Glaze<\/strong> For the Cookies<\/strong><\/p>\n In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, two minutes. With the mixer running, add the eggs one at a time and mix until incorporated, stopping to scrape the sides of the bowl as needed. Add the vanilla and mix to incorporate.<\/p>\n Add the flour, kosher salt and baking soda and mix on low speed until a smooth dough forms. Add the milk chocolate chips and dark chocolate and mix on low speed until just incorporated. Remove the mixer bowl, cover and refrigerate the dough for at least four hours, or preferably overnight.<\/p>\n Preheat the oven to 350\u00b0F. Line two half-sheet pans with parchment paper and have a five-inch-wide bowl or round cutter ready.<\/p>\n Scoop the cookie dough into \u00bc-cup balls. Working in two batches, place six cookies on each of the prepared pans, spacing them three inches apart. Bake for 14 to 16 minutes, until golden brown. As soon as you remove each pan from the oven, place the bowl or round cutter over each cookie and gently roll it around in gentle circles to smooth the edges into a perfect round. Let the cookies cool slightly on the pans, then transfer to a wire rack to cool completely. Repeat with the remaining balls of cookie dough. Once all the cookies are baked and cooled, divide them between the two sheet pans, with the bottom (flat side) of each cookie facing up.<\/p>\n For the White and Dark Chocolate Glazes<\/strong><\/p>\n Set a medium metal bowl over a small pot of simmering water. Put the white chocolate chips and coconut oil in the bowl and heat, stirring as needed, until melted and well combined. Do the same for the dark chocolate chips, in a separate bowl. Remove the bowls from the heat and whisk in the confectioners\u2019 sugar and kosher salt until smooth and glossy. Using an offset spatula or butter knife, spread the white chocolate glaze over half of the bottom (flat side) of each cookie to coat, and spread the dark chocolate glaze over the other half.<\/p>\n Garnish with flaky sea salt, if desired. Refrigerate for 15 minutes to set the glaze, then serve.<\/p>\n This story was originally published in issue 47 of the\u00a0print edition<\/a>\u00a0of Cannabis Now.<\/em><\/p>\n The post Chef Jake Cohen: Holy Smokes<\/a> appeared first on Cannabis Now<\/a>.<\/p>\n
Chef Jake Cohen\u2019s professional culinary journey has been ruled by two constants: his love of cooking Jewish food and his love of cannabis. The chef, social media star, best-selling cookbook author and food-scene darling has been an out-and-proud stoner from the get-go. From his website, which proudly boasts the URLContinue Reading<\/a><\/span><\/p>\n","protected":false},"author":351,"featured_media":65246,"comment_status":"false","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[50,4071,5374,797,1741,3456,4509,112,4725,17200,85,17201,17202,241],"tags":[],"_links":{"self":[{"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts\/65245"}],"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\/351"}],"replies":[{"embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/comments?post=65245"}],"version-history":[{"count":1,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts\/65245\/revisions"}],"predecessor-version":[{"id":65247,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts\/65245\/revisions\/65247"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/media\/65246"}],"wp:attachment":[{"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/media?parent=65245"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/categories?post=65245"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/tags?post=65245"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Chef](\"https:\/\/cannabiscultivatornews.com\/home\/wp-content\/uploads\/2023\/05\/Chef-Jake-Cohen-Rolling-Pastry.jpg\")
<\/a>![\"Jake](\"https:\/\/cannabiscultivatornews.com\/home\/wp-content\/uploads\/2023\/05\/JEW-ISH-Cover-Photo-900x1024-1.jpg\")
<\/a>![\"Black](\"https:\/\/cannabiscultivatornews.com\/home\/wp-content\/uploads\/2023\/05\/Black-and-White-Cookies-Chef-Josh-Cohen-900x1024-1.jpg\")
<\/a>Black and White Cookies<\/h4>\n
8 ounces (2 sticks) unsalted butter (or infused cannabutter<\/a>) at room temperature
\u00be cup packed (150g) light brown sugar
\u2154 cup (135g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups (270g) all-purpose flour
2 teaspoons kosher salt
\u00be teaspoon baking soda
2 cups milk chocolate chips
3\u00bd ounces dark chocolate (70 percent cacao), finely chopped<\/p>\n
1 cup white chocolate chips
3 tablespoons unrefined coconut oil
\u00be cup confectioners\u2019 sugar
Pinch of kosher salt<\/p>\n
1 cup dark chocolate chips
3 tablespoons unrefined coconut oil
\u00be cup plus 2 tablespoons confectioners\u2019 sugar<\/p>\nINSTRUCTIONS<\/h4>\n
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\nRead More: Chef Jake Cohen: Holy Smokes<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"