Infused Recipes for Thanksgiving

Remember when we talked about discrete options for your holiday gatherings? We’re doing the opposite in this post! For those of you whose families are more accepting of cannabis, we’ve got two delicious, infused, and festive recipes to bond with your family over!

For our first recipe, we’ll be using our Ganja Goddess Oil (for the vegans) or our organic Ganja Goddess Butter, which are both on sale for 20% off till 11/20! If you decide to use the butter, heat one teaspoon of it in the microwave or in a pan on low heat until completely melted. You will be mixing the butter (or oil) in with the other oil for the first recipe.

Please note: our oil and butter are very potent. Please start very small and wait at least an hour (or two!) before experimenting with more oil.

Rosemary and Garlic Roasted Potatoes

adapted from Just Homemade

1 lb purple potatoes (I used baby red potatoes)
1.5 Tbsp extra virgin olive oil + 1 tsp Ganja Goddess Oil or Butter (melted!)
1 tsp fresh rosemary leaves (about 1 sprig), minced
2 garlic cloves or per taste
freshly ground black pepper
sea salt
baking tray
aluminium foil to line the tray

Preheat oven to 400°F

Line baking tray with aluminium foil and either brush or spray some olive oil.

Wash, dry and quarter the potatoes into wedges. To easily release rosemary leaves, hold the end of the sprig in one hand and pull the leaves backwards in a swift motion. Hold them all together to chop.

To easily mince garlic, let’s use the “smash the garlic clove with the knife” trick. Place the chef’s knife sideways on the garlic clove with one hand and smash it against the cutting board with the other palm as the hammer. Then peel and run your knife back and forth like a saw to chop/mince it.

In a small bowl, thoroughly mix the 1.5 tablespoons of olive oil and 1 teaspoon Ganja Goddess Oil or Butter.

In a large mixing bowl, combine all the ingredients, salt being the last (to avoid sogginess) making sure that all the potato wedges are well coated with olive oil, herb and spices. Make sure the olive oil blend is evenly distributed to each of the potatoes – I used my hands to stir around the potatoes with the oils, herbs, and garlic.

Arrange the wedges facing up on the baking tray and bake for 20 mins or until edges are brown and crisp and fork tender.

Do not over bake or leave the potatoes in the oven longer than the baking time or they’ll shrink.

Note

Dried rosemary should be fine too, though fresh works best. If it is your first time with this highly aromatic herb, here’s a handy video on how to chop Rosemary.

Fingerlings and gourmet potatoes work equally well with this recipe and result in crisp on the outside and buttery on the inside wedges.

White and red skinned potatoes work fine as well but not the russet potatoes.

Spiced Apple Cider

adapted from The Kitchn

1 gallon fresh apple cider
10 cinnamon sticks
5 anise pods
3 teaspoons whole cloves
1 ml Mackenzie Medicinals 20:1 tincture (to be added into each cup)
Orange slices for garnish

Pour the cider into a large pot and simmer with the spices for 10 to 15 minutes. If you want, tie the spices up in cheesecloth for easy removal later — or just let people deal with cloves in their drinks. Garnish with a slice of orange and add 1ml (or 1 dropper) of Mackenzie Medicinals 20:1 CBD:THC tincture. Stir well and enjoy!

Let us know what you think, and if you like this post, please share and let us know – we may post some more recipes in the very near future!

Happy holidays!

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