Emerald Entrees: December 2016

Savory Goat Cheese Tart with Cannabis Pesto

Adapted from “Around My French Table” by Dorie Greenspan

The holiday season calls for a gauntlet of soirees and dinner parties – some naughty, some nice, depending on the relatives invited. This savory cheesecake tart is wonderful showpiece to share with foodie friends. As the tart can easily stand in as an appetizer or dessert, your host will appreciate its versatility (and your thoughtfulness). This version highlights two of Humboldt County’s most famous agricultural provisions – cannabis and Cypress Grove chèvre, an artisan producer of goat cheese sold across the country. A bonus to sharing this dish with mixed company is that the THC is contained in the optional cannabis pesto topping. We recommend serving it on the side.

Tart Dough


  • 1 ¼ cups all-purpose flour
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • *6 tablespoons very cold unsalted butter, cut into bits
  • 1 large egg
  • 2-4 teaspoons ice water, separated


  1. Put the flour, sugar, and salt in food processor and pulse to blend. Scatter butter over the flour and pulse several more times, until butter is incorporated in small pea-sized chunks.
  2. Beat the egg with 2 teaspoons ice water and pour it into the bowl of the food processor while on. Stop as soon as wet ingredients are incorporated. Proceeding carefully, continue to add 1 teaspoon ice water as needed, pulsing after each addition.
  3. As soon as dough begins to come together, stop food processor and turn out onto large cutting board. Gather dough into a ball, flatten it into a disk and wrap in plastic wrap. Chill for at least 3 hours.
  4. *If you can plan ahead, put stick of butter in freezer for 10-15 minutes prior to mixing dough.

Tart Filling


  • 5 large eggs, separated, at room temperature
  • Pinch of salt
  • 2 tablespoons sugar
  • 9 ounces Cypress Grove chèvre
  • 3 tablespoons cornstarch


  1. Preheat oven to 400° F. Generously butter an 8-inch springform pan.
  2. Sprinkle flour across cutting board and roll out dough into an even circle about 11 inches in diameter. Carefully lift dough with rolling pin and place into the springform pan, pressing crust up along the sides. Dough may fold in on itself, but riffles and ridges will bake into cheese filling. The finished product will have a rustic look, so don’t sweat it! Place crust in refrigerator while preparing the filling.
  3. Using stand mixer or electric beaters, whip egg whites with pinch of salt until soft peaks begin to form. Still whipping, add 2 tablespoons of the sugar and beat until the peaks hold their shape and have glossy sheen.
  4. In another bowl, beat egg yolks, goat cheese and cornstarch until smooth. Using rubber spatula, stir a generous scoop of the egg whites into yolk mixture, then continue gently folding in remaining egg whites. Scrape the filling into the crust and place on center rack in oven.
  5. Bake for 15 minutes and decrease oven temperature to 350° F. Continue to bake for 30 minutes more. The top should be caramel-colored brown and may have cracked. If uncertain, check with a toothpick – it should come out clean. Allow tart to cool for 10 minutes, before carefully removing perimeter of springform pan. Cool completely.

Cannabis Pesto

  • 2 large cloves of garlic, minced
  • 2 cups lightly packed fresh basil leaves
  • ¼ cup extra-virgin olive oil
  • ¼ cup cannabis olive oil
  • Sea salt, to taste


  1. Whiz garlic, basil, pinch of salt and drizzle of olive oil in food processor. While On, add remaining ¼ cup of olive oil and ¼ cup cannabis olive oil in slow stream. Adjust olive oil ratios for desired cannabis strength.
  2. Serve each slice of tart with a generous dollop of cannabis pesto and enjoy!

Spicy Cannabis Pecans

Whip up these sweet and savory canni-spiced nuts to snack on between visits to the relatives. Or double the recipe for an easy, edible holiday gift for cannabis-loving friends and family.


  • 1 pound pecans (or nut of your choice)
  • 1 teaspoon sea salt
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • 1 pound pecan halves
  • 2 tablespoons unsalted butter
  • 2 tablespoons cannabis butter
  • 1/4 cup packed brown sugar
  • 3 tablespoons water


  1. Tear off large piece parchment paper or aluminum foil and spread out on counter.
  2. Mix spices in small bowl. Set aside.
  3. Toast nuts in skillet set over medium heat. Toss gently or stir with a wooden spoon frequently for about 5 minutes or until strong roasted aroma is released. Watch carefully and don’t leave the room — nuts can burn in a matter of seconds!
  4. Stir in the spices until just fragrant. Cut cannabis and regular butter into pats; add, stir to melt. Add sugar, then water, stirring after each. Stir until the sugar has completely melted and the nuts look glazed, about 3 minutes. Sprinkle with sea salt and remove from heat.
  5. Spread the nuts evenly onto the parchment or foil, taking the time to separate each nut so that they don’t stick together. Allow to cool completely.
  6. Fill a half-pint Mason jar with pecans and adorn with a red or green ribbon. And most importantly — be absolutely certain you label these goodies as cannabis-friendly!

Edible Dark Chocolate Peppermint Bark

For a balance of elegance and taste, Dark Chocolate Peppermint Bark has become a stylish holiday classic. No one needs to know it takes less than 10 minutes to prepare! For the right friends, incorporate cannabis using finely ground kief to minimize the cannabis flavor.


  • 12 ounces semi-sweet dark chocolate chips
  • 1/2 teaspoon peppermint extract
  • A few candy canes
  • 3 to 6 grams kief


  1. Place a large piece of parchment paper or foil on the counter.
  2. Place candy canes in a ziplock and wrap loosely with a dishtowel (to minimize the mess). Using a rolling pin, hit, roll and crush candy canes into small chunks.
  3. Set metal bowl over a pot of water to a low simmer. Don’t allow water to directly touch the bottom of the bowl – this could scorch your chocolate. (Alternatively, use a double boiler). Place chocolate chips in bowl and gently stir until completely melted, about 4-6 minutes. Remove from heat and stir in peppermint extract and kief, adjusting the quantity to your preferred cannabis strength.   
  4. Pour chocolate mixture onto prepared baking sheet and spread evenly with a spatula. Immediately sprinkle with crushed candy canes.
  5. Allow bark to cool until hardened. Break into pieces for a rustic look. Package in small gift boxes or wrap in holiday-colored cellophane. As to not spoil anyone’s holiday — be sure to label as cannabis-friendly!

Recipes by Nora Mounce

Emerald contributor since March 2012


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