Yesterday on The Conversation with Ross Reynolds we heard from local chefs about how to incorporate marijuana into your cooking. James Beard Award-winning local chef Maria Hines told Ross how she likes to use cannabis-infused butter.
Maria Hines' Cannabis Butter Recipe
- 1 pound butter
- 1 oz. cannabis, finely ground
Melt butter, stir in finely ground cannabis and simmer for 30 minutes on low heat. Strain through two layers of cheesecloth and throw away contents in the cheese cloth. Refrigerate the cannabis butter until it firms up, than roll it into a log with parchment paper and freeze until you need to use it.
At this point you can use the cannabis butter to supplement regular butter in baked goods. If you want to use it for a savory application, try finishing dishes with the cannabis butter, such as macaroni and cheese, creamy polenta, hollandaise sauce, gravy, paella and more!