The Official High Times Cannabis Cookbook: More Than 50 by Elise McDonough

By Elise McDonough

This first-ever cookbook from excessive occasions magazine—the world's so much depended on identify by way of getting stoned—is the deliciously definitive advisor to cannabis-infused cooking. effortless, available recipes and suggestion demystify the adventure of cooking with grass and provide a cornucopia of irie appetizers and entrees, stoner goodies, hashish cocktails, and high-holiday feasts for any get together, from Time Warp Tamales and Sativa Shrimp Spring Rolls to Pico de Ganja Nachos and Pineapple exhibit Upside-Down Cake. Delectable colour images and recipes encouraged by way of stoner celebrities comparable to Snoop Dogg, Cheech and Chong, and Willie Nelson will spark the curiosity of skilled hashish chefs and "budding" cooks, even if they're trying to find the fitting dead night munchie or simply to take dinner to the next point.

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Example text

Stir constantly until half the butter and chocolate is melted. Remove the top of the double boiler or the bowl from the pot; then continue stirring, away from the heat, until the chocolate and butter are completely melted. In a slow thin stream, stirring all the while, pour in the coffee mixture; stir until the mixture is smooth and uniform, about 2 minutes. Allow to cool for 10 minutes. ) 5. In a large bowl, beat the eggs, sugar, and vanilla with an electric mixer at medium speed; continue beating until pale yellow and thick, about 6 minutes.

Pour the batter into the prepared pan, spreading it gently to the corners. 6. Bake for 20 minutes, then rap the pan three or four times against the oven rack. Bake for an additional 15 minutes, or until a toothpick or cake tester comes out with a few moist crumbs attached. Set the pan on a wire rack to cool for at least 30 minutes. 7. Cut the brownies into 24 pieces while they’re still in the pan. Carefully remove them with an offset spatula. Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature.

Place the butter and both kinds of chocolate in a large bowl. Pour the hot caramel over them and stir constantly with a wooden spoon, until they are melted and the mixture is smooth, about 4 minutes. 5. In a medium bowl, beat the eggs until frothy with an electric mixer at medium speed. Beat a ladleful of the chocolate mixture into the eggs until smooth and uniform, about 1 minute. Then beat the egg mixture back into the chocolate mixture, scraping down the sides of the bowl as necessary. Continue beating until the mixture is smooth and silky, about 2 minutes.

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