Halloween is just one week away. While this year might not consist of passing out candy or partying, the Emerald still intends to celebrate to the fullest extent of the spook.
Here are four recipes for the big night in, including a Tinley Cannabis Hot Toddy beverage, and pumpkin spice pie.
The Emerald’s Tinley Cannabis Hot Toddy
Start to finish: about 5 minutes
- Boiling water
- 1 Lemon twist
- 2 teaspoons honey
- 1/2 a lemon, juiced
- 2 ounces of THC-infused drink
- 1 cinnamon stick
This one’s easy. First, fill a mug with boiling water and let it stand for 1-2 minutes to warm the mug (cut your lemon twist while you wait)!
Empty the mug and refill it half way with fresh boiling water. Add in honey and stir to dissolve. Then add the lemon twist and cinnamon stick, and stir. Squeeze half the lemon, add your THC-infused drink, stir again, and enjoy.
The Emerald’s Pumpkin Soup with Cannabis-Furikake Kale
Start to finish: 1 hour 30 minutes
- 2 small to medium sugar pumpkins
- 1 tablespoon olive oil + 2 tablespoons infused cannabis olive oil
- 1 small white onion, diced
- 6 cloves garlic, diced
- 2 cups organic chicken broth
- 1 ½ cups full-fat coconut milk
- 2 tablespoons maple syrup
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 cups roughly chopped kale
- 4 tablespoons Furikake seasoning
- Fresh ground dbalck pepper + sea salt to taste
Dry roast the Furikaka in a small skillet over medium heat for 5 minutes, until the sesame seeds are lightly browned. Remove from the pan and set aside.
Add the cannabis olive oil and 2 cloves of diced garlic to the hot pan until light brown. Add the kale, then cover and let steam until wilted. Then throw the Furikake back in the skillet and stir.
Preheat the oven to 350 degrees F. Cut off the tops of the pumpkins, and slice them in halves. Then use a spoon to scrape out seeds and strings. Prep your baking sheet with regular olive oil, place the pumpkins face down in the oil, and bake for 45 minutes. After it’s cooled, peel the flesh from skin and set aside while you cook the onion and garlic.
Add the onion and garlic into a large pan over medium heat with 1 tablespoon olive oil. Cook for 2-5 minutes before adding all remaining ingredients. Throw in some extra cinnamon, nutmeg and maple syrup for a sweeter taste.
Finally, puree the soup with an emulsion (stick) blender. Keep it over low heat and top each bowl with the Kurikake Kale.
Edible Magazine’s Cannabis-Infused Pumpkin Spice Pie
Start to finish: 1 hour 10 minutes
- 1 (15oz.) canned pumpkin
- 1 (14oz.) canned sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ½ cup finely ground graham cracker crumbs
- ⅓ cup white sugar
- 6 tablespoons Cannabutter, melted
- ½ teaspoon ground cinnamon (optional)
For the crust, simply mix the graham cracker crumbs, sugar, canna-butter and cinnamon together until well blended. Pour the mixture into your pie plate and let chill for 1 hour.
Next, preheat the oven to 425 degrees F. Whisk the pumpkin, condensed milk, eggs, spices, and salt in a medium bowl until smooth. Then, pour the mixture onto the crust and bake for 15 minutes.
Reduce the oven temperature to 350 degrees F and continue baking for an addition 35-40 minutes, or until an inserted fork comes out clean. Keep cool and covered in the fridge.
The Emerald’s Healing Harvest Smoothie
(This one might not be infused, but it’s still delicious. )
Start to finish: about 5 minutes
- 1 cup butternut squash or pumpkin puree
- ½ cup almond or hemp milk
- ¼ cup coconut cream
- 2 tablespoons honey
- 2 tablespoons almond butter
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg, freshly grated if possible
- 1 tablespoon ginger, peeled and finely chopped
- 2 cups ice
Combine all ingredients in a blender on high for one-to-two minutes
**To roast your own squash or pumpkins: slice in half, scoop out seeds and bake on a lightly oiled sheet for 25-30 minutes at 400 degrees F. Allow to cool, scoop out the flesh, and refrigerate before using.
**No coconut cream on hand? Another option is to refrigerate a full-fat can of coconut milk for at least an hour. Open it up, scrape off the solids that have risen to the top, and you have coconut cream!