Finally It’s Fall: Giving Thanksgiving a makeover, one dish at a time!

Face it—it’s time to give Thanksgiving a major transformation. For
a centuries-old tradition of being thankful for life and it’s amazing gifts,
the food sure hasn’t changed much. While recalling mom’s classic dishes that
made Thanksgiving meals memorable, we have taken it upon ourselves to
re-imagine a Thanksgiving menu with inspiration from some of our favorite food
trends and infused them all with our beloved cannabis. Instead of cooking the
same old turkey for your Thanksgiving feast, how about individual roasted
Cornish Game Hens? And, how about a holiday cocktail to start your friends and
family off right from the start—Caramel Appletini anyone? Last but not least,
ditch your grandma’s pie (no offense granny) and try something new with our
Pumpkin Cake Roll for dessert! Join us in bidding the traditions of
Thanksgiving yesteryear adieu, and instead embrace a newfound love for
innovation and some downright delicious replacements to spice up your Thanksgiving
this year!

 CARAMEL
APPLETINI – Your Thanksgiving Cocktail!

4 oz. your favorite vodka

½ oz. cannabis-infused simple syrup

Dash of apple cider

½ oz. Green Apple Pucker

Drink Shaker

Dip rim of chilled martini glass in caramel or lightly drizzle caramel
on inside of the glass. Separately, in a drink shaker, mix vodka, simple syrup,
apple cider, pucker and ice. Shake well and strain into the prepared and chilled
glass.

ROASTED
CORNISH GAME HENS

Serves 6

Ingredients
6 Cornish game hens, about 1½ lbs. each, rinsed and dried thoroughly
1 tablespoon salt
2 tablespoon lemon-pepper
1 tablespoon dried basil

¼ teaspoon garlic powder
1tablespoon dried and ground cannabis herb
1 tablespoon poultry seasoning

½ cup softened canna butter
2 tablespoon cannabis-infused olive oil

1 lemon
1 green bell pepper, finely chopped

1 onion, finely chopped,

1 stalk of celery, finely chopped

Preheat your oven to 400°F. In a small bowl, stir together salt, lemon-pepper, dried basil, dried cannabis and poultry seasoning, then stir in the cannabis-infused olive oil. Rub herb seasoned oil mixture all over the hens, and place on a baking sheet/pan with plenty of space between them so the skin will crisp. You may need to use two pans. Place a slice of lemon in cavities of each hen. Then, loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Mixing ½ cup softened canna butter with ¼ teaspoon garlic powder, pinch of basil and a pinch cannabis herb, and some light salt and pepper to taste, set aside. Running your fingers under the skin of the hen’s back, lifting it slightly; spread the butter mixture under the skin. Roast the hens in the preheated oven for one hour or until the thermometer inserted in the thickest part of the leg reads 165°F, and the juices run clear. Remove the hens from the oven, loosely tent with foil. Let sit for 10 minutes and serve one hen per person, with your favorite side dishes. [Try with cranberry sauce and bacon crumbles, or with rosemary stuffing!]

 PUMPKIN CAKE ROLL – DITCH THE PIE!

Ingredients for cake
¼ cup powdered sugar (and extra for decorative dusting)
¾ cup all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cloves
½ ground cinnamon
½ teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pureed pumpkin, canned or prepared fresh
1 cup walnuts

Filling:
1 pkg (8oz) cream cheese
1 cup powdered sugar
6 tablespoon canna butter
1 teaspoon vanilla extract

Preheat oven to 375°F. Grease a 15×10-inch jelly roll pan. Line pan with wax paper. Grease and flour paper. Sprinkle a thin cotton kitchen towel with powdered sugar; be generous so cake doesn’t stick to the towel, set aside. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. In a large bowl, beat eggs and granulated sugar until thick, then beat in pureed pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. Bake 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together starting with narrow end. Cool on a wire rack.
Beat cream cheese until pliable. Add one cup powdered sugar, canna butter and vanilla extract in small mixer bowl, and mix until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Finish with powdered sugar. Slice into once-inch thick slices for serving.