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The Cannasseur’s Charcuterie and Cheese Board: Recipes by Payton Curry




The Cannasseur’s Charcuterie and Cheese Board

Recipes by Payton Curry

Charcuterie boards are classic artisanal creations, with house-made pickles, roasted nuts, pâtés, cheeses and meats. You can usually find them at your local craft cocktail lounge or new hip neighborhood restaurant. Well, these boards are also some of the most fun ways to cater your own party with sophistication and ease. Cannabis Chef Payton Curry created the perfect cannasseur’s charcuterie and cheese board exclusively for CULTURE. Good for both canna-friendly guests and non-cannabis using The Board IIguests alike, we’ve got the perfect charcuterie and cheese board with a few classic and easy cannabis-infused details like roasted nuts, fruit preserves, artisanal potato salad, pickled vegetables and tapenade. With a little help from your friendly grocer, you can find no-stress, high end breads, meats and cheeses to finish off this versatile platter.

Payton Curry has a thriving non-cannabis restaurant called Brat Haus in AZ, and works with dispensaries coast to coast developing local sourced, organically driven edible kitchens. He is hoping to broaden awareness of what he calls a “nutrient-rich vegetable” by writing the upcoming Nutritional Cannabis Cookbook. He teaches medical cannabis patients how to cook with cannabis and has partnered with the Epilepsy Foundation of Arizona to provide free cannabis and cannabis cuisine classes to parents of sick children and the sons and daughters of aging parents. Payton has also just launched a raw cannabis juicing platform, which Payton says “showcases the abilities of marijuana to oxygenate aging blood cells and improve motor function all without being psychoactive.”

SweetandSpicyNutsSweet and Spicy Infused Nuts


2 cup raw nuts (your choice of nuts)

1 tablespoon cannabis-infused olive oil*

1 tablespoon sugar

1 tablespoon brown sugar

1 teaspoon cinnamon


Preheat oven to 325°.  Toast nuts on a sheet pan in your preheated oven for about 7-10 minutes.  Once the natural oils have come out, pull nuts out of the oven and drop temp to 225°.  Toss nuts in medicated oil, and then the sugar/spice mixture while they are hot.  Return nuts to the oven on a parchment-lined sheet pan for 10-15 minutes.

Infused Berry Preserves


1 cup berries (your choice)

1/4 cup apple juice

1 tablespoon lemon juice

3 tablespoons cannabis-infused honey*


Place berries and juices in a sauce pan and cook on medium heat until it starts to bubble. Lower to a simmer, and cook until it reduces—it will look like syrup, and berries have busted up. Mix in medicated honey and cook for 3-5 minutes on low heat.  Chill in a fresh glass bowl or jar.

Canna-Dijon Mustard


2 cups dry white wine

1 large onion, chopped

3 garlic cloves, minced

1 cup mustard powder

3 tablespoons cannabis-infused honey*

1 tablespoon vegetable oil or 1 tablespoon canola oil

2 teaspoons salt


In a non-stick saucepan combine the wine, onion and garlic and heat to boiling, simmer for 5 minutes. Let cool, and discard any solids. Add the dry mustard powder to the cooked liquid, stirring constantly until smooth. Blend in infused honey, oil and salt; heat slowly until thickened, stirring constantly. Pour into a glass jar; cool, let sit on counter at room temperature overnight. Refrigerate for 2-8 weeks to age flavor before using.

Roasted Red Pepper Canna-Hummus


2 whole red bell peppers (or about 3/4 cup chopped jarred roasted red peppers)

One 15-ounce can of chickpeas/garbanzo beans

1/4 cup fresh lemon juice

1/4 cup tahini

Half of a large garlic clove, minced

2 tablespoons cannabis-infused olive oil

1/2 teaspoon ground cumin

Pinch cayenne pepper

1/2 to 1 teaspoon kosher salt, depending on taste


To roast peppers, move an oven rack so that it is about 5 inches from the broiler. Turn oven broiler on.

Remove core of peppers then cut into large flat pieces. Arrange pepper pieces, skin-side up, on a baking sheet. Broil 5 to 10 minutes until the peppers skin has charred. Let peppers cool completely, then gently peel away the charred pepper skin and discard. In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. Add the infused olive oil, minced garlic, cumin, cayenne pepper and the salt to tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds. Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth. Add peppers to hummus and continue to process for 1 to 2 minutes or until smooth. If the hummus is too thick or still has tiny bits of chickpea, with the food processor turned on, slowly add 1 to 3 tablespoons of water until the consistency is perfect. Store homemade hummus in an airtight container and refrigerate up to one week.

Olive TapenadeAll About the Olive Tapenade


1 cup mixed olives, pits removed

2 tablespoons white onion, chopped

2 garlic cloves

3 tablespoons cannabis-infused olive oil*

1/4 teaspoon red chili flakes

1 teaspoon fresh thyme

1 teaspoon lemon juice


Combine all ingredients in a food processor and pulse until chunky.  Allow to rest overnight before serving.

Infused Roasted Fingerling Potato Salad


IMG_5451 (1)1 cup varietal fingerling potatoes, chopped

1/4 cup mayonnaise or vegenaise

4 tablespoons cannabis-infused vegetable oil*

2 green onions, chopped

salt and pepper to taste


Preheat oven to 500°. In a glass bowl, mix chopped fingerling potatoes, 2 tablespoons infused oil, and a little salt and pepper. On a sheet pan, spray pan with non-stick cooking spray, and pour potato mixture onto pan. Place potatoes in oven, and reduce heat to 425°. Roast for about 20 minutes or until lightly browned on edges, and you’re able to stick a fork into the potatoes with ease. Set aside and let cool. In a big clean glass bowl, combine cooled roasted potatoes, mayonnaise, 2 tablespoons infused oil, fresh green onions and add salt and pepper to taste. Mix thoroughly and enjoy!

Canna-Pickled Vegetables


3 cups cauliflower florets

1/2 pound baby carrots, halved lengthwise

1 fennel bulb, cored and cut into 2×1/2-inch matchsticks

1 red bell pepper, cut into 2×1/2-inch matchsticks

1 zucchini, cut into 2×1/2-inch matchsticks

1/2 pound green beans, cut into 2” lengths

3 dried guajillo chiles, seeded and cut into thin strips

boiling water

3 cups cider vinegar

1/2 cup white wine vinegar

3/4 cup canna-sugar*

1 tablespoon kosher salt

1 teaspoon coriander seeds

1 teaspoon black peppercorns

1 tablespoon julienned fresh ginger

1 bay leaf

8 garlic cloves, smashed

Extra-virgin olive oil, for drizzling

1/4 cup chopped flat leaf parsley

1/4 cup chives


In a large, deep glass bowl or heatproof glass jar, combine the cauliflower, carrots, fennel, red bell pepper, zucchini and beans. In a medium heatproof bowl, cover the chiles with boiling water and let stand until softened, about 10 minutes. Drain the chiles and transfer to a large saucepan. Add the cider vinegar, white wine vinegar, canna-sugar, salt, coriander, peppercorns, ginger, bay leaf and garlic. Add 3 cups of water and bring to a boil, stirring to dissolve the sugar. Pour the hot liquid over the vegetables and cover with a plate to keep the vegetables submerged. Let cool to room temperature, then cover with plastic wrap and refrigerate for 2-3 days. Drain the vegetables and transfer to a large platter. Drizzle with olive oil, garnish with the parsley and chives and serve.

Infused Kumquat Marmalade


24 kumquats, rinsed and thinly sliced

2 oranges, rinsed, sliced and seeded

6 cups sugar, or as needed

4 tablespoons cannabis-infused honey

2 lemons, juiced

8 cups water, or as needed


Finely chop the kumquats and oranges, combine them into a large pot. Add 3 cups of water per each cup of fruit. Let soak in a cool place for 12 hours, or overnight. Bring the fruit mixture to a boil, reduce heat and simmer until the rind is very tender. Remove from heat, and measure cooked fruit. Add one cup of sugar to the pot for every cup of the fruit mixture. Mix in the lemon juice, about 1/4 cup.

Return the fruit to the pan, add in infused honey, and bring to a boil once again. Boil, stirring occasionally, until the gel stage is reached (the temperature of the marmalade should be between 220 to 222° when checked with a kitchen thermometer.) Remove from heat, and skim foam from the surface.

Transfer the mixture to sterile jars, leaving 1/2 inch headspace, and seal immediately. Process any unsealed jars in a water bath for 10 minutes. Refrigerate until needed, or after seal has been broken.

Blueberry Lavender Lemon Canna-Drop

IMG_5583Directions (serves 1)

2 ounces vodka (your choice)

1 teaspoon food-grade lavender

2 ounces fresh lemon juice

1 tablespoon medicated honey, mixed with 1 tablespoon water

3 fresh blueberries



Add lavender to vodka and allow steeping for 2 hours, minimum.  Strain through a filter and reserve vodka.  In a shaker, add a few cubes of ice, vodka, lemon juice and diluted honey. Shake well, and serve on the rocks or neat, with blueberries.

Cannabis-Infused Oil (coconut, olive, vegetable, avocado—your choice)

1 ounce cannabis, decarbed

24 fluid ounces oil


Melt your oil in a medium sauce pan on low-medium. Place a candy thermometer in the oil and once it reads 220 add your decarbed cannabis.  Drop the temp a bit and allow this infusion to take place for 3-4 hours at 190 degrees on your candy thermometer. Strain and chill in ice cube trays for easy access.

*Infused Honey

2 cups honey

1/4 cup cannabis-infused coconut oil


Melt honey in your crock pot or on low in a small sauce pan. Melt your infused coconut oil separately and gradually whisk in 1 Tbsp at a time over 4-7 minutes.  Remove from heat. Whisk to chill, to hold emulsification.


Endlessly Thankful




Photos by Bruce Wolf

Aside from 420, Thanksgiving is the best non-denominational holiday out there. If you spend the day sans-kids, this is the perfect opportunity to showcase your cannabis-infused starters, dosed gently for a mellow and relaxing time. Infusing the starters allows you to enjoy the meal without hesitation, from apps to dessert, delightfully under the influence of this magical herb. We have found that a little bit of cannabis goes that extra mile to keep stress low and spirits high. The cannabis strain that we used this year was Bliss Berry. We have found that this strain adds a brightness to each recipe, and to our mood, which is a total win-win.


Spinach and Canna Kale Dip

Serves 12



1 cup softened cream cheese

2 tablespoons cannabis-infused butter

2 tablespoons unsalted butter

1 tablespoon fresh garlic, chopped

1/4 cup mayonnaise

2/3 cup sour cream

1 1/4 cups parmesan cheese (set 1/4 cup aside for topping before baking), grated

1/2 teaspoon salt

1/2 teaspoon black pepper

Pinch of ground nutmeg

2 tablespoons pickled jalapeños, chopped

3/4 cup (canned) artichokes, chopped

1 cup cleaned and dried fresh kale, chopped

1 cup of drained/chopped & thawed frozen spinach

1/4 cup plain bread crumbs

1/2 teaspoon red chili flakes (optional)



  1. Preheat oven to 325 degrees Fahrenheit.
  2. Let cream cheese come to room temperature in bowl and set aside.

In sauté pan melt unsalted butter and canna-infused butter over low heat. Low heat is key to ensure minimal cook-off of THC.

  1. Once butter mixture is melted add the chopped garlic and cook over low heat for two minutes. Turn off heat and allow mixture to cool.
  2. Add to the bowl of softened cream cheese the mayo, sour cream, parmesan cheese, salt, pepper, pinch of ground nutmeg, chopped jalapeños and artichokes. Combine all ingredients thoroughly.
  3. Add kale and spinach to cheese mixture and blend to combine.
  4. Last, add the butter and garlic mixture and blend to combine for three minutes. This step is the most important to ensure even distribution of THC throughout the recipe.
  5. Pour dip into oven safe dish and top with breadcrumbs and remaining 1/4 cup parmesan cheese.
  6. Bake for 20 minutes.

Bacon Wrapped Dank Dates

Serves 16



32 pitted dates

4 tablespoons goat cheese

2 tablespoons cannabis-infused butter

16 bacon slices, cut in half



  1. Heat oven to 325 degrees Fahrenheit.
  2. Place the dates on your work surface and with a small knife, make a slit in each and spread open.
  3. In a small bowl, combine the goat cheese with the butter until well mixed.
  4. Divide the mixture and press into each date, closing them up after filling.
  5. Wrap the bacon around each stuffed date.
  6. Place the dates bacon-seam down on a baking sheet.
  7. Bake until the bacon is cooked and crisp, about 10 minutes.



Roasted Cherry Tomato Bruschetta

Serves 12



12 thick slices crusty olive bread, toasted on both sides

3 whole garlic cloves, peeled

2 tablespoons cannabis-infused olive oil

2 tablespoons olive oil

3 cups cherry tomatoes

1 yellow pepper, seeded and cut in strips

1 garlic clove, minced

Coarse salt and pepper



  1. Heat oven to 325 degrees Fahrenheit.
  2. Place the bread on your work surface. Rub one side of the bread with the garlic cloves. Drizzle or brush the bread with the cannabis-infused olive oil.
  3. On a baking sheet toss the olive oil with the tomatoes, pepper and garlic. Bake in the oven for 15 minutes, or until the tomatoes have lost their shape and the pepper has started to turn golden brown.

4. Divide the tomato mixture between the bread slices and sprinkle with salt and pepper.

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Featured Stories

The Importance of Being Basic




No matter how you like your food cooked—whether it’s baked, fried, sautéed, grilled or simmered—the addition of butter or oil to a dish has a way of turning an otherwise bland and dry meal into a rich and pleasurable experience. This month for CULTURE’s annual Edibles Issue, we’re paying homage to the basics of cannabis cooking by providing two very simple and easy-to-remember cannabis infused recipes. After all, just about every recipe you can whip up, whether it’s homemade lasagna or chocolate chip cookies, calls for one of these fundamental ingredients. Once you master the basics of crafting traditional cannabis-infused butter and oil, you’ll find that every dish can be elevated to another level!

For the sake of dosage and consistency, be sure to use lab-tested, quality cannabis in order to know how many milligrams of THC your butter and oil contain. From there, you can divide the total milligrams of THC by how many servings you are making—and you’re on your way to mindful cannabis infusion.


Cannabis-Infused Butter


1 cup unsalted butter

1 ounce decarboxylated* and dried cannabis flower, ground

4 cups water



  1. Bring water and butter to boil in a small pot; lower heat to simmer. Simmer gently for about 1 1/2 hours.
  2. Mash and stir frequently to extract all THC from the plant material. After cooking, use cheesecloth to strain the butter/water mixture.
  3. Pour about two 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.
  4. Chill the butter/water mixture in the refrigerator until the butter has solidified (one to two hours). Separate butter from water and keep butter in the refrigerator (or freezer for longer storage) until needed.


Cannabis-Infused Olive Oil


1 cup cooking oil

1 1/4 ounce decarboxylated* and dried cannabis flower, ground



  1. Place cannabis in a slow cooker and add oil. If necessary, add a little extra oil in order to at least cover the cannabis.
  2. 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.


*Decarboxylating the Cannabis

Before you get started, you need to decarboxylate your cannabis. This will ensure the THCA is converted into THC, which will make your edibles more potent. Decarboxylation happens in three easy steps.


  1. Set your oven to 220 degrees Fahrenheit.
  2. Place ground or broken up cannabis on a baking sheet that is lined with parchment paper.
  3. Bake the cannabis for about 25 minutes, until all moisture is gone.

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Celebrate Apple Season with Infused Recipes




For many regions in the U.S., summertime lasts far beyond its allotted June through August timeframe. Even if the temperature is still warm (or in some places, scorching hot), there’s no reason you can’t try to bring yourself into the fall mindset. Hike in the woods and smell that quintessential scent of nature, organize your hoodie collection in your closet, and most importantly, start thinking about seasonal recipes. September represents a lot of things, but if nothing else, its is the celebratory month of apples. Cider, pie and so many more recipes are finally at your fingertips with the abundant harvest of apples at your nearby orchard!


Apple Pizza

This twist on a traditional apple pie will have you craving it every day.



9-inch puff pastry (thawed beforehand)

1/4 cup sugar

1/8 teaspoon salt

3 tablespoons flour

1 teaspoon ground cinnamon

4 Gala apples, diced



1/2 cup flour

1/3 cup packed brown sugar

1 teaspoon cinnamon

1/4 cup cannabis-infused salted butter (room temperature)

Melted Caramel



  1.     Preheat oven to 350 degrees.
  2.     Place pre-made pastry onto a pizza stone or pan.
  3.     Combine dry ingredients (sugar, salt, flour and cinnamon) in a bowl.
  4.     Cover pastry with diced apples.
  5.     Make topping by combining flour, brown sugar, cinnamon and butter in a bowl until well combined. Sprinkle over pie.
  6.     Bake for 40 minutes. Remove from oven and drizzle caramel sauce on top. Serve immediately.


Apple Roses

If you want to really jump into the theme of the season, and you have a lot of time on your hands, you’ll love these delicate little apple rose treats.



4 apples of choice (sliced into 1/8 of an inch)

3 tablespoon spoons unsalted butter

2 tablespoons lemon juice

1/4 teaspoon salt

3 tablespoons apricot preserves

1 tablespoon white sugar

1/2 teaspoon ground cinnamon

1 sheet puff pastry (thawed)

1/4 cup cannabis-infused olive oil



  1.     Preheat oven to 350 degrees.
  2.     Place thin apple slices into a bowl, and toss with butter, lemon juice and salt.
  3.     Spread apples onto a baking sheet. Bake for 10 minutes until soft. Let cool.
  4.     In a separate bowl, mix sugar, cinnamon and nutmeg.
  5.     Use butter to grease a muffin pan. Cut puff pastry into strips. Smooth on apricot preserves, and sprinkle sugar mixture on top.
  6.     Take apple slices and place them onto the puff pastry, skin side up (the shape should resemble a rainbow). Overlap apples as you go. Leave one inch of dough empty on the bottom.
  7.     Once apples are placed, fold the dough upwards. Use infused olive oil to brush onto the dough facing upwards. Roll the dough and apples from one side to the other to form a rose muffin.
  8.     Bake for about 45 minutes. Remove from oven and let cool for about 10 minutes before serving.

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