CULTURE Recipes

Just a couple of weeks ago, we celebrated President Obama and the 57th Presidential Inauguration. With this timely event in mind—plus the fact that Steven Spielberg’s historical drama Lincoln made it on quite a few best-movie-of-the-year lists, we bring you a dinner menu drawn from The Great Emancipator’s 1865 inauguration.

MENU: Oyster Stew, Broiled Venison Steak, Pot Roast, Charlotte Russe Cake & Lemon Ice

Oyster Stew

2 quarts of oysters

Hot water (about 1/2 cup)

Salt and pepper

2 tablespoons Canna Butter*

1 pint of milk

Oyster crackers

Drain the liquid from the oysters. In a saucepan, add the hot water and salt and pepper. Once it comes to a boil, add the oysters. Let it come to a boil again, add the Canna Butter. Once the butter melts, stir in the milk. Remove the saucepan from the heat. Serve hot with oyster crackers. Hint: If you need to thicken up the stew, add more crackers.

Broiled Venison Steak

4 4-oz. venison steaks

Salt and pepper

2 tablespoons currant jelly

2 tablespoons Canna Butter*

Broil venison steaks, turning often. When steaks are cooked thoroughly, season with salt and pepper. Mix melted Canna Butter with currant jelly and pour the mixture over the steaks. Serve hot.

Pot Roast

1 beef roast (about 6 lbs.)

Water

1 onion, chopped

2 tablespoons Canna Butter*

1/4 cup flour for dredging

Place beef roast in a pot with just enough water to cover it. Set the roast over a slow fire and allow it to stew for an hour. Add salt and pepper to taste and continue to stew it slowly until the meat becomes tender. Add onions. Do not replenish the water as it boils away. Once the meat reaches desired tenderness, remove the meat from the pot and pour the remaining gravy into a bowl. Add the Canna Butter to the empty pot and dredge your meat with flour. Return the meat to the pot to brown, turning it often to prevent it from burning. Take the gravy in the bowl and skim off the fat. Then pour the gravy in with the meat and stir in a spoonful of flour that’s been moistened with a little water. Let the gravy boil with the meat for 15 minutes and then pour the gravy into a gravy dish. Serve the meat hot on a platter.

Charlotte Russe Cake

2 tablespoons gelatin

Cold milk

2 cups rich cream

1 cup milk

Whipped cream

1 tablespoon powdered sugar

1/2 tablespoon Canna Butter*

2 teaspoons vanilla extract

Lady fingers or sponge cake

4 eggs

4 tablespoons sugar

Lemon or vanilla flavoring

Whip the cream until stiff in a large bowl or dish and set on ice. Soak the gelatin in a little cold milk for two hours. Boil the milk and pour it gradually over the gelatin until it is dissolved and strain. Once the cream is cold, add the whipped cream one spoonful at a time. Sweeten the cream with powdered sugar and vanilla extract and add the Canna Butter. Line a dish with lady fingers or sponge cake. Pour in the cream and set it in a cool place to harden. To make the meringue for the top, beat egg whites with sugar and lemon or vanilla flavoring. Spread mixture over the top and brown slightly in the oven.

Lemon Ice

6 lemons

1 large sweet orange

1 pint Cannabis-Infused Simple Syrup**

Juice the orange and all the lemons. Grate the rind of three lemons and the orange. Steep the juice in the lemon and orange rind for a couple hours. Strain the juice through a towel and add a pint of Cannabis Infused Simple Syrup. Stir in the syrup until it is dissolved and put it in the freezer for three hours. Scrape the ice with a spoon until it is finely crushed and serve.

 Canna Butter*

1 cup unsalted butter

1 ounce low to average quality dried leaf cannabis 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 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.