Easy-Baked

Cutting-edge cooking with cannabis.

By JEFF MCCARTHY

THC can be absorbed into the blood in many ways, and people figured out how to eat it pretty early on. Consequently, there are heaps of literature out there on how to ingest dope, and most of the recipes start in the same way: Make pot butter.

The proteins and fats in milk and, by extension, butter are ideal for the absorption of flavor. The same properties that make milk go sour or butter turn rancid can be used to impart any number of flavors through the simple process of steeping. In the old days, weed butter was made by melting butter with a little bit of water and slowly stewing the herb over low heat for hours and hours. Today, the lucky ones use a vacuum bag and an immersion circulator. Thanks, science!


Weed Butter

  1. 1 lb. butter
  2. 1 cup water 
  3. 1 oz. marijuana (the better the bud, the better the butter)

Place all ingredients into a large vacuum bag and seal it according to your sealer's instructions. Get your immersion circulator set to 85 degrees Celsius—'cause science, yo—and toss the bag of ganja and butter in. If you don't have an immersion circulator, you can use a large stock pot filled with water and a candy thermometer. You'll have to adjust the heat so as to not hit a full rolling boil. Shoot for 185 degrees Fahrenheit.

Three hours later, remove the bag and set it aside to cool a bit. Use a strainer to strain out all the weed mash. You can take this mash and wring it through cheesecloth or an old T-shirt to get all the precious green. Take the now-green butter and pour it into a usable shape. I like ice-cube trays. Just freeze 'em and pop 'em out as you need 'em. 

You can also achieve similar results by slowly simmering the ingredients for 12 to 20 hours over a low flame. Take care not to burn the butter, which means frequent stirring. And your entire house and maybe your whole block are going to smell like a Phish concert. Don't say I didn't warn you. 


Chocolate Bliss-Out Cake 

  1. 12 oz. weed butter
  2. 15 oz. dark chocolate (64 percent cacao)
  3. 7 oz. sugar
  4. 7 eggs
  5. 4 tbsp. water
  6. 11/2 cups flour 

Preheat the oven to 300 degrees Fahrenheit and grease your favorite 9-by-13-inch pan. If you line the pan with parchment as well, the cake will pop right out when it's finished.

Whisk together the eggs, sugar and water in a bowl.

In a separate bowl, melt the weed butter. When it's good and hot, pour it over the chocolate. 

Let the mixture stand 1 minute and then whisk vigorously to homogenize.

Whisk together the two mixtures until they are well combined. The mixture should be uniform in consistency throughout.

Whisk in the flour until combined and pour the batter into the pan. Bake at 300 degrees until the cake just starts to set, about 15 minutes. The edges may start to soufflé, which means it's getting close. Cool on a wire rack to room temperature before pouring on the caramel (recipe follows) and portioning. This stuff is strong. Cut into small pieces. 


Grass Caramel 

  1. 12 oz. sugar
  2. 5 oz. corn syrup 
  3. 2 oz. weed butter 
  4. 2 oz. grassy olive oil
  5. Pinch of salt
  6. 13/4  cups cream

Caramelize the sugar and corn syrup to a nice amber brown, about 350 degrees Fahrenheit on a candy thermometer. Whisk in the pot butter, olive oil and salt. Take care, as it will bubble like crazy. Whisk in the cream and return to a boil. Cool to room temperature before using. Pour over Chocolate Bliss-Out Cake before portioning, or enjoy warm over a bowl of your favorite ice cream.

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WWeek 2015

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