Holiday Heaven

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Steeped in holiday tradition, no bird makes such a splendid
centerpiece for a holiday feast than a goose. With every bite, the juicy and
rich meat of the goose will enthrall your taste buds and remind you with every
mouthful that this meal is something special. Roasting to a caramel brown, this
bird will become the delight of the night, and will compliment many exceptional
dishes on your table. Adding some cannabis infusion to the dishes will make the
night even better. For your holiday dinner, pull out all the stops with this
decadent and delicious menu featuring candied bacon treats, a delicate goose
with wild rice stuffing and sweet and savory pumpkin cheddar pudding.

GOOSE with WILD RICE
&GRAPE STUFFING

Serves 8

1 8lb. goose

1 large onion

8 whole cloves

Dried sage

Salt and pepper

STUFFING

4 ounces wild rice

1 ¼ cup chicken broth

3 tablespoons Canna Butter*

1 medium onion, diced

4 ounces mushrooms, sliced

4 stalks of celery, diced

¾ cup whole seedless grapes

½ cup shelled salted
pistachios, crushed

3 ounces sherry

½ teaspoon salt

¼ teaspoon pepper

Preheat oven to 375°. Stuff
the goose with the onion. Stud the goose with the cloves. Sprinkle the goose
generously with sage, salt and pepper. Place the goose in a large roasting pan.
Bake the goose for 1 hour, reduce the heat to 300° and cook for another 2
hours, or until crisp and golden brown.

In a small sauce pan,
combine the rice, 1 tablespoon Canna Butter and stock. Cover and cook until
tender, about 30 minutes. Set aside. In a small skillet, melt 2 tablespoons Canna
Butter and sauté the mushrooms, onions and celery just until softened. Do not
brown. In a serving dish, combine the vegetables, rice, pistachios, grapes,
sherry, salt and pepper. Serve warm with the goose. Ideal side dishes: Red
Cabbage and Apple Sauté, dumplings or rolls.

CANDIED BACON APPETIZER

¼ cup Canna-Sugar*

¼ cup packed light brown
sugar

1½ teaspoons chili powder

20 slices of thick-cut
bacon (1½ lbs.)

Preheat the oven to 400°.
Line two rimmed baking sheets with foil. In a small bowl, whisk the sugars with
the chile powder. Arrange the bacon strips on the foil and coat the tops with
the chile sugar. Bake for 20 to 25 minutes, until caramelized and almost crisp.
Transfer the bacon to a rack set over a sheet of foil to cool completely;
serve.

PUMPKIN AND CHEDDAR PUDDING

Serves 8

2 lbs. pumpkin, cooked and
pureed (or 2 cans of pumpkin puree)

½ lb. sharp cheddar cheese,
diced

3 tablespoon Canna Butter*

½ cup chopped onion

Salt and pepper to taste

2 eggs, beaten

¾ cup milk

2 tablespoons dry bread
crumbs

1 teaspoon nutmeg

Preheat oven to 350°. In a
large mixing bowl, combine the pumpkin and cheese, reserving 2 tablespoons of
the cheese. In a small skillet, melt the Canna Butter and sauté the onion until
tender. Mix the onions into the pumpkin. Sprinkle the mixture with salt and
pepper. In a separate bowl, beat together the eggs and milk. Spoon the pumpkin
into the lightly greased 2 quart baking dish. Pour the eggs and milk mixture
over the pumpkin. Sprinkle with the bread crumbs and nutmeg. Bake the pudding
for 30 minutes or until the pumpkin is golden brown.

CANNA SUGAR

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Granulated Sugar

1 tablespoon alcohol-based
cannabis tincture

Measuring cups and poons

Mixing bowl

Baking sheet

In a mixing bowl, place one
cup of the granulated sugar and add in 1 tbsp of the tincture, mix everything
together well. The mix will be grainy but this is how it’s supposed to look.
Take the mix and spread it in one fine layer on a baking sheet. Place it in the
oven at 200° for half an hour. This is to ensure that the alcohol has been
completely evaporated from the sugar.

Remove the sugar from the
oven and allow the entire thing to cool off completely before continuing. The
sugar will be clumpy on the baking sheet but again, this happens and is normal.
Don’t worry, you didn’t mess it up. Put the clumped sugar in a sieve and press
it through with a metal spoon. Once all of the sugar is pushed through the
sieve, seal the sugar in an airtight container and store it.