Hello Phoenix! Let’s put some pot in the pot! I’m your host, Chef Chamblee and I’m super happy our first issue is hitting the shelves during my favorite Fall season. Let’s get cooking. We share joints with friends all the time and after a good joint another thing you can share is a good meal. […]

 In Edibles, Main Sub Feat, Recipes

Hello Phoenix! Let’s put some pot in the pot! I’m your host, Chef Chamblee and I’m super happy our first issue is hitting the shelves during my favorite Fall season. Let’s get cooking. We share joints with friends all the time and after a good joint another thing you can share is a good meal. I self-medicate everyday and I’m all for each individual medicating on their own level. Edibles should be enjoyed, not feared. In the coming months, I’ll give you every tip and cooking shortcut I can of think to use in your own cannabis kitchen to ensure that you always have the best home edible experience.

Infused Cinnamon Roll Cream Cheese Spread
INGREDIENTS:
– 1 stick canna butter (infused)
– 1 stick cream cheese
– 1 cup brown sugar
– 1/2 cup toasted pecans
– 2 tbs cinnamon
– 1 tbs vanilla

DIRECTIONS: Mix everything except the nuts in a KitchenAid electric mixer or by hand with a hand mixer. Stop to scrape down the sides of the bowl 3 times until it’s all perfectly smooth. Then, fold in your toasted pecans. Sprinkle cinnamon and sugar on top to be decorative. Serve with sides of graham crackers or
bite-size cookies. This recipe makes an awesome spread for things like biscuits or pancakes. You’ll thank me!

Strawberry Vanilla Infused Jam
With the last of the strawberries leaving the grocery store for the season, now is a great time to get them on sale. Jam makes an easy, infused breakfast all winter long. It’s time to make your own jar of strawberry jam.

INGREDIENTS:
– 2 lb fresh strawberries
– 2 1/2 cups sugar
– 1/4 cups lemon juice
– 2 tbs vanilla extract
– 1 gram decarbed kief

DIRECTIONS: Wash and slice the strawberries. In a heavy-bottomed pot, combine the strawberries, sugar and lemon juice. Using a potato masher, mash the strawberries to the consistency you like.

Stir the mixture over medium heat until the sugar is dissolved. Then, increase the heat and bring it to a rolling boil. Cook the mixture until it reaches 220°F, stirring frequently, about 25-30 minutes. Turn off heat, add vanilla and decarbed kief and mix well for 2 minutes. Pour the jam into clean jars, cover and cool to room temperature. Store the cooled jams in the fridge.

Warning: You’ll never be able to go back to store-bought jam.

* Strawberries are naturally rich in pectin, that’s why my recipe doesn’t call for additional commercial pectin.

Tips:
Don’t reduce the sugar amount. I call for the absolute minimum amount for preserving. If you use less than the specified amount of sugar, the mixture won’t reach 220°F. Also, you’ll have to cook the jam longer to thicken it, which darkens the color and could burn the jam altogether

Don’t skip the lemon juice, as acidity combined with sugar is crucial for a proper set.

Mashing the strawberries upfront helps release the natural pectin. Mash the fruits to the consistency you like. I like bigger fruit pieces in my jam, I leave some fruit slices in the mixture.

Store uncanned jams in the fridge for up to one month. I’ll admit, I’ve had some jams longer. It all depends on how you handle it. If you only use clean utensils and open the jar infrequently, you won’t have a problem storing it longer.

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