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CULTURE Recipes

Despite its deeply religious roots, Saint Patrick’s Day over the years has become a celebration of Irish culture, a celebration open to anyone and everyone—not just those with roots in the Emerald Isle

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Despite its deeply religious roots, Saint Patrick’s Day over the years has become a celebration of Irish culture, a celebration open to anyone and everyone—not just those with roots in the Emerald Isle. Since green has special significance to our community as well, CULTURE has cooked up this Irish-inspired menu that will surely get your eyes smiling.

MENU: Irish Corned Beef, Melon Salad, Refreshing Mint Punch & Chocolate Chess Pie.

Irish Corned Beef

Makes six servings.

3 lbs. corned beef brisket

6 large potatoes, peeled and quartered

1 lb. carrots, peeled, halved and cut into sticks

1 head cabbage, cut into wedges

2 onions, quartered

12-ounce can of beer

1 bay leaf

1/4 cup Cannabis Infused Oil*

1 tablespoon Canna Butter**

3 cups water

Rye bread, sliced

Place corned beef in a slow cooker. Arrange vegetables around beef and add beer, bay leaf, Cannabis Infused Oil and water to cover. Cover and cook on high setting for four hours. Discard bay leaf. To serve, arrange vegetables on a large serving platter and garnish with a tablespoon of Canna Butter, salt and pepper to taste. Slice corned beef and arrange on platter. Serve with rye bread.

Melon Salad

Makes four servings.

1 cantaloupe melon, peeled and seeded

1 honeydew melon, peeled and seeded

3 tablespoons lime juice

3 tablespoons Cannabis Infused Oil*

2 tablespoons balsamic vinegar

3 tablespoons honey

2 cups baby Bibb lettuce leaves, torn

2 cups arugula

Cut melons into chunks. In a small bowl combine Cannabis Infused Oil, lime juice, balsamic vinegar and honey. Pour over melon and toss. Place lettuce and arugula on salad plates. Spoon the fruit mixture onto lettuce and drizzle dressing over top.

Refreshing Mint Punch

Makes six servings.

2 cups fresh mint leaves

2 Cups Cannabis Infused Simple Syrup***

12-ounce can of frozen lemonade

1 quart ginger ale

Bring mint and Cannabis Infused Simple Syrup to a boil and mash the mint with a fork. Set aside overnight, then strain the mixture and discard leaves. Add lemonade, 3 lemonade cans of water and ginger ale to the mint mixture. Mix well and serve over ice.

Chocolate Chess Pie

Makes six servings.

1/2 cup Canna Butter**

1 1/2 1-ounce squares unsweetened baking chocolate, chopped

1 cup brown sugar, packed

1/2 cup sugar

2 eggs, beaten

1 tablespoon milk

1 teaspoon all-purpose flour

1 teaspoon vanilla extract

9-inch refrigerated pie crust

Whipped cream

Melt Canna Butter and chocolate in a small saucepan over low heat and set aside. Combine sugars, eggs, milk, flour and vanilla in a medium bowl. Gradually add chocolate mixture, beating constantly. Fit pie crust into 9-inch pie plate according to package directions. Pour pie filling into crust and bake at 325 degrees for 45 minutes. Let cool before serving. Garnish with whipped cream.

Cannabis Infused Oil*

1 cup cooking oil

1 1/4 ounces low to average quality dried leaf cannabis 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.

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.

 

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