CULTURE Recipes

With Veterans Day and Thanksgiving nearly upon us, CULTURE decided to give these holidays a special twist this month. Inspired by classic military grub (“chipped beef” or “shizzle on a shingle”) and opting for a creative use of Turkey Day leftovers, Aunt Sandy has come up with this innovative menu to share with our loved ones as the holidays approach.

MENU: Beef Bourguignon Stew, Sweet Pear Tamales, Beer Nuts à la Cannabis, Waldorf Salad & Apple Cider Beer.

Beef Bourguignon Stew

Makes 6 servings

Families love to cook together for the holidays. Here is a yummy recipe they can make together and also give as an appetizing gift for Christmas!

3 cups Canna Butter*

12 small onions

2 lbs. of lean boneless stewing beef, cut into 1-inch cubes

1 1/2 tablespoons flour

1 teaspoon salt

4 pepper corns

1 bay leaf

2 cloves garlic, minced

1/2 teaspoon thyme

Red wine

1/2 cup water

1 cup sliced carrots

1 cup cubed potatoes

1 cup sliced mushrooms

Chopped parsley

Preheat oven to 300 degrees. Add 2 cups of Canna Butter to sauté pan. Peel and add onions. Remove onions and set aside. Add the stewing beef and sauté until light brown. Sprinkle meat with flour. Place all ingredients, including onions, in an ovenproof baking dish. Add salt, pepper corns, the bay leaf, garlic and thyme. Add enough liquid to cover the meat, using a 3:4 ratio of red wine to water. Cover and simmer for about two hours. To make the stew liquid, add water, 1 cup of Canna Butter, carrots, potatoes and mushrooms during the last hour of cooking.

Sweet Pear Tamales

Makes 8 servings

8 large dried corn husks

1/2 cup Canna Butter* softened

2 cups masa flour

1/2 cup brown sugar

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon allspice

1/4 teaspoon nutmeg

2 cups pear nectar

2 firm but ripe pears, peeled, pitted and diced

Place corn husks in a large bowl of hot water. Place a plate on top to keep them submerged. Let stand for at least 15 minutes. Beat all remaining ingredients, except pear nectar and pears, in a large mixer bowl. Slowly beat in pear nectar, adding enough to make a fluffy masa dough, stir in pears. Drain husks and pat dry. Spread equal amounts of the masa dough down the center of each. Fold in the sides, then the pointed end of each husk. Place open side up in a large pot fitted with a steamer basket. Cover and steam for 1 hour. Best served immediately. Garnish with a dollop of sour cream and a sprinkle of brown sugar.

Beer Nuts à la Cannabis

1 can beer nuts

1/2 cup Canna Butter*

Preheat oven to 350 degrees. Pour beer nuts onto a cookie sheet. Using a pastry brush, brush Canna Butter all over nuts. Place in the oven for 4 minutes. Remove and repeat process a second time. Cool and serve as an appetizer.

Waldorf Salad

Makes 6 servings

1 cup diced celery

1 cup diced apples

1 cup grapes, halved and seeded

1/2 cup walnuts or pecans

3/4 cup mayonnaise

1/4 cup Cannabis-Infused Olive Oil**

Combine all ingredients together in a bowl. Mix well. Refrigerate until ready to serve

Apple Cider Beer

1 ounce of Cannabis Infused Simple Syrup***, chilled

2 ounces of apple cider, chilled

5 ounces of your favorite beer, chilled

In an 8-ounce glass, pour and mix all ingredients. Thirst quenching!

Canna Butter*

1 cup unsalted butter

1 ounce low to average quality dried leaf marijuana or 1/2 ounce average dried bud

4 cups water

Bring water and butter to boil in a small pot, lower heat to simmer. Simmer gently for about 1 1/2 hours. Mash and stir frequently to extract all THC from the plant material. After cooking, use cheesecloth to strain the butter/water mixture. Pour about 2 cups clean boiling water over the leaves in the strainer to extract every last drop of butter. Squeeze plant material well to remove as much liquid as possible. Chill the butter/water mixture in the refrigerator until the butter has solidified (1 to 2 hours). Separate butter from water and keep butter in the refrigerator (or freezer for longer storage) until needed.

Cannabis-Infused Olive Oil**

1 cup olive oil

1 1/4 ounces low to average quality dried leaf marijuana or 3/4 ounce average dried bud

Place cannabis in a slow cooker. Add oil. If necessary, add a little extra oil in order to just cover the cannabis. Cook on low for six to eight hours, stirring often. Strain through cheesecloth to remove plant material. For further purity, strain through a coffee filter. Store in the refrigerator for up to three months.

Cannabis Simple Syrup***

1/2 oz cannabis buds

1 cup sugar

1 cup water

In a saucepan, sauté the buds in sugar and water over medium heat for 20 minutes. Strain the buds. Pour the remaining green-colored syrup into a glass container. Let it cool and refrigerate. Pour over fruit or fruit salad and let the syrup fully absorb.