Welcome Cannabis and Edible/Infused food enthusiasts!
The awesome gentlemen at DC Weed World have allowed
me to have a column in this great magazine. Since we are so close to
Thanksgiving I believe my Dulce De Leche Sweet Potato Pie will be the
number hit at all of the holiday parties coming soon!
Being a catering chef in the city and working at a very busy Smithsonian my
days are always filled with unexpected occurrences and difficult
people so, its always nice to enjoy a home cooked meal and
occasionally a desert as well followed by a perfectly rolled joint.
The canna butter that’s recipe I have included in this article
can be infused and used in almost any dish you make at home from
scratch. My plan for these articles will be to educate you on how to
use canna butter and other oils we may use throughout in different
cooking techniques and creating dishes that are delicious and potent!
The Chefs recommendations for taking said edibles are to eat a small meal
before consuming any edible or otherwise the edible will absorb
through your body for its nutritional benefits and not take affect.
Hope your holiday season is a great one spent with Friends and Family
enjoying this beautiful plant.
Canna Butter Recipe Prep Time; 10 minutes Cook time: 2-3 hours
1 ounce of High Grade
Cannabis (picked off stem, not ground)
1 lb butter unsalted
cut into cubes
Place the butter and water into a medium sized pot set the heat on medium
until the butter-water mixture comes to a light simmer.
While waiting for your liquids to heat, pick the cannabis of the stem and
place them over a sheet of the cheesecloth.
Pick the four corners of the cheesecloth cupping the picked cannabis into
a ball; tie the butchers twine around the cheesecloth enclosing all
of your nug; once this is done place into the water-butter mixture do
not let this boil just a light simmer.
Let your cannabis simmer on low for 2-3 hours either is fine depending on
time willing to invest.
Once done remove your sachet of cannabis and discard, pour the water
butter mixture and a container and cool in the refrigerator.
Let sit until butter has fully hardened then separate butter from water.
Dulce De Leche Sweet
Potato Pie Prep time: 25 minutes Cook time: 30 minutes
1 Sweet Potato cut and
½ cup of butter
¼ cup of canna
butter cut in to small cubes
1 cup of brown sugar
3/4 cup heavy
¼ teaspoon of
1 pie crust
Thaw pie crust; poke around sides and bottom of raw crust with a fork cook
at 350 degrees for 10 minutes;
Cut potatoes and them to a pot adding water just to cover the potatoes
boil potatoes for 15-20 minutes or until tender; strain from water
and add to mixing bowl with enough space to mix.
While sweet potatoes are hot place the canna butter in the bowl and
Lower oven to 320 degrees; otherwise the canna butter will burn and lose
all thc potency during baking.
Place cut sweet potato in a pot, fill with water covering your pieces of
sweet potatoes bring water to a boil and cook for 15 minutes or until
sweet potato is tender.
In a small pot melt butter on high and cook until it starts to turn
brown, add brown sugar lower to medium heat and stir until sugar
fully melts into the butter.
Heat sugar until it begins to caramelize, once sugar has fully caramelized
pull pot off of heat let the sugar cool for 2 minutes and very slowly
add the cream/milk and mix until cream and caramel are fully
incorporated; add spices and vanilla to your dulce de leche.
Lightly whisk the eggs and add them to the cooled sweet potato,
the potatoes butter and egg until smooth (a food mill works wonders
when mashing potatoes) then add your dulce de leche to the potatoes
and mix until fully incorporated.
your Infused sweet potato mixture into the crust
Cook for 30 minutes at 320 degrees or until you put a knife in the center
and there is no pie residue on the knife.
Let cool in fridge before serving
Notes: Depending on
tolerance you may use ¼ pound of canna butter highest