November 6, 2019
For halloween this year, I decided to dress up as Dwight Schrute. And then I thought I'd take it a step further by doing an entire episode as dear Dwight and make a delicious roasted beet salad (the original recipe can be found here).
I made a few changes to the dressing recipe to make it cannabis infused. And definitely not vegan (sorry people, I know there are a few of you).
For the dressing, I infused the bacon fat with about 1.5 grams of kief. I'm not sure what the dosage/salad would be, but the full batch probably had 500-700mg of THC. It's harder to tell since this kief all comes from the bottoms of my and my partner's grinder.
Cannabis tinctures are so versatile. You can use them to make candy and other sugar based edibles. You can take them sublingually (or under the tongue). You can reduce the alcohol to almost nothing to make a gel to fill capsules with.
They're also a lot easier to make than I would have imagined. In this week's episode of Lunch With Lo, I'm discussing two different ways to make tinctures. One that requires almost no equipment (but a lot of time); and the other which I've kind of showcased previously in the Cannasugar episode.
For either method you will need:
Method 1, the long way:
Method 2, the quick way, electric stoves and hotplates only:
In my opinion you should go with the quick method because, why wait for two weeks for something you can have in an hour? Right? Of course, if you're using a gas stove or you don't have adequate ventilation, please don't do the quick method. You also shouldn't light a bowl or a blunt in the kitchen while you're cooking up a tincture because ALCOHOL VAPORS ARE HIGHLY FLAMMABLE.
Let me repeat that:
Don't get us all in trouble because you think you know better. Just open a window and wait 30 minutes to get high, ok?
Do you like your iced tea sweet or unsweet? I kind of like them both but it really depends on the day which one I would grab first.
This recipe is definitely sweet. And it is also delicious. I took my cannasugar recipe to make some peach simple syrup to make this delcious, seasonal iced tea. Perfect for the last few scorching hot days of summer over the labor day weekend.
Cannasugar is the only infused ingredient in this recipe so you really ought to go back and watch that episode if you're unfamiliar with the method.
This week I'm showing off a really cool hack I read about years ago that will allow you to infuse butter without using a strainer or cheesecloth. This is a great hack if you don't have all the tools and equipment to strain out your flower from your butter. This method will work with any fat that solidifies when cool (think coconut oil, animal fat, shortening, etc).
I was really surprised at how well this hack worked. Since water and oil do not mix, as the butter and water cools, it separates. This I expected. What I didn't expect was how well it would filter out the cannabis flower from the butter making it easy to separate.
I am coming to you with my tail between my legs because this week's episode is a big fail. I attempted to make infused peach lemonade pops with some deliciously ripe Colorado Peaches. And while I technically did get the peach lemonade part down, it was the infusion that went awry.
My first mistake was decarbing my wax on parchment paper and not a silicone baking cup.
My second mistake was waiting too long to get the warm wax into my recipe and not diluting it in some coconut oil or something like that.
The third mistake was not having a blender and trying to do this in my food processor.
If I were to do it all over again, I'd not do any of that. In fact, I'd probably make a simple syrup using my cannasugar recipe, and use that in place of the honey. Or just use the tincture in place of the wax.
Like I said, a lot of mistakes were made.
What was not a mistake was the pop recipe itself. That was perfectly tart and sweet. Exactly what you would expect from peach lemonade pops. And, it was an easy method over all. The hardest part was chopping up the peaches.
As I discuss in the last five minutes or so in my video, there are a lot of ways that this recipe could actually work. You could replace the water with infused almond or coconut milk (or even whole cow's milk, although I'd omit the lemon juice if you go the dairy milk route). You can infuse milk with the same method I used in the bacon fat video.
I think that diluting the wax with oil, and decarbing in a silicone baking cup, would have saved this whole recipe, exploding food processors aside. If I do it again, I'd try this method first. I'm also interested in trying a creamier pop with infused dairy free milk so be on the lookout for that.
This free recipe books contains the perfect solutions for beating the munchies while still getting nutritious foods. Sweet and salty is the name of this game.