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Cannabis-Infused Holiday Recipes To Die For

Leslie kahn

Here are some amazing cannabis-infused recipes for your holiday meal, minus the main course, which I will leave up to you…but there is gravy. I have chosen a starter, a salad, the side dishes and pumpkin pie. Wishing everyone a peaceful and joyous holiday season!

Shrimp Cocktail 

1/2 cup ketchup
2 tablespoons prepared horseradish more or less to taste
1/4 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
Hot sauce such as Tabasco, to taste
1 tablespoon cannabis infused olive or vegetable oil
3 cups finely chopped celery
1 1/2 pounds cooked medium shrimp chilled
6 thin lemon slices

1. Stir together ketchup, horseradish, garlic, Worcestershire sauce, black pepper, and cannabis oil until well combined
2. Add chopped celery to the bottom of 6 large stemmed cocktail glasses – Margarita or large wine goblets work well
3. Spoon cocktail sauce over the celery
4. Balance cooked shrimp and lemon slice on the glass rim and serve

Recipe by Cheri Sicard. Serves 6

Cannabis Infused Mixed Green Salad with Pomegranate Vinaigrette

Pomegranate Vinaigrette
2 tablespoons balsamic vinegar
1/8 cup cannabis infused oil olive preferred
1/8 cup olive oil
1/4 cup pomegranate seeds
1 tablespoon sugar
1 tablespoon Dijon mustard
1/2 teaspoon garlic minced
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste

8 cups mixed salad greens
1/2 cup pomegranate seeds
1/3 cup sliced almonds toasted
1/2 cup blue cheese crumbled

1. Combine dressing ingredients in a blender or food processor and puree until smooth
2. In a large bowl, toss together the salad ingredients with the dressing until well combined.  Divide among (preferably chilled) salad plates and serve immediately

Recipe by Cheri Sicard. Serves 4

Mota Mashed Potatoes

2 1/2 pounds russet or Yukon Gold potatoes
Salt to taste
4 teaspoons cannabis infused butter
2 tablespoons unsalted butter at room temperature
2 ounces cream cheese
Pepper to taste

1. Bring a large pot of salted water to a boil over high heat. Wash and peel potatoes and cut into 2-inch chunks. Add to water and boil over medium heat until potatoes are soft, about 15 minutes. Drain potatoes in a colander
2. Place hot drained potatoes in a large bowl along with butter and cream cheese. Sprinkle kief or finely ground hash over bowl 
3. Use an electric hand mixer to whip potatoes until all ingredients are well combined and little or no lumps remain, according to your preference 
4. Season to taste with salt and pepper

Recipe by Cheri Sicard. Serves 4

Cannabis-Infused Gravy 

1 tbsp olive oil
Turkey giblets & neck
1 onion, chopped
1 1/2 quarts turkey or chicken stock
1/2 tsp thyme
1 tsp parsley
3 tbsp Cannabutter
1/4 cup flour
1 cup dry white wine or additional broth
Salt and pepper to taste

1. Heat oil and sauté giblets, neck and onion until fragrant for about 10 minutes. Reduce heat to low heat and cover pan. Cook until juices release for about 20 min
2. Add any de-fatted turkey stock or drippings from roasting your bird, if available, along with additional broth needed to make 1 ½ quarts
3. Add in fresh or dried herbs. Simmer all until flavorful. The longer it simmers, the richer the flavor. This process can be started a day ahead. Strain the broth. You should end up with about 5 cups 
4. Heat the infused butter over medium low heat. Vigorously whisk in flour or GF flour blend (roux will froth and thin again) and cook slowly
5. Whisk in the hot strained broth. Heat and simmer until thickened about 30 minutes 
6. Adjust seasonings, adding salt and pepper to taste 

Recipe by Penelope Hamilton

Pecan Streussel Stuffed Sweet Potatoes

4 large sweet potatoes or yams
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons cannabutter chilled
2 tablespoons butter chilled
1/3 cup chopped toasted pecan pieces
1/3 cup miniature marshmallows

Preheat oven to 375° F 

1. Scrub sweet potatoes well and prick with a fork several times. Bake for about 40 minutes or until a knife inserted into the potato goes in easily
2. While sweet potatoes are baking, prepare topping. In a medium bowl mix together the brown sugar, flour, cinnamon, and salt until well combined
3. Cut the chilled cannabutter and butter into small pieces and using a fork, mix with the sugar mixture until it the topping resembles coarse crumbs
4. Mix in the pecans and set aside
5. When potatoes are cooked, remove from oven and slice them down the center lengthwise. Push the ends towards the middle so the potato opens up. Stuff each potato generously with the topping and return to the oven and bake for about 15 minutes or until sugar and butter are melted and bubbling
6. Remove from oven and top each potato with miniature marshmallows. Return to the oven just until marshmallows start to brown, about 6 minutes. If you leave them too long, the marshmallows will melt, which still tastes great but is not as pretty
7. For a better presentation, add marshmallows to the potatoes and use your dab torch to quickly brown the tops. Serve immediately

Recipe by Cheri Sicard. Serves 4

Roasted Lemon Haze Parmesan Brussels Sprouts 

1 lb Brussels sprouts rinsed, trimmed and cut in half
2 teaspoons minced garlic
4 teaspoons cannabis infused olive oil
1 tablespoon lemon juice more for serving
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup Parmesan cheese grated

Preheat oven to 400° F

1. In a large mixing bowl, toss Brussels sprouts with cannabis oil, lemon juice, salt and pepper and toss to coat
2. Place in a single layer in a baking dish or cast iron skillet and roast for about 10 minutes 
3. Stir and roast for another 10 minutes
4. Stir and top with Parmesan and roast for another 10 to 15 minutes until sprouts are semi-tender. Sprinkle with additional lemon juice, if desired, and serve

Recipes by Cheri Sicard. Serves 4

Canna-Cranberry Sauce

2 cups fresh cranberries
1 cup orange juice (or water)
¼ cup Agave (or sugar)
1 tbsp cannabutter or cannabis infused oil (coconut or walnut)

1. Mix all ingredients together in a sauce pan. Heat on medium high and cover until cranberries start to pop
2. Once most of the cranberries have popped, remove the lid and simmer for 30 minutes. Stir occasionally to make sure the bottom does not burn
3. Once you are happy with the consistency, add in the cannabutter mixing well. Taste the sauce and add more sweetener or orange juice if necessary

Recipe courtesy of Merry Jane

Mini Cannabis Pumpkin Pies

4 tablespoons cannabutter
6 tablespoons vegetable shortening
1/2 teaspoon salt
1 1/3 cups all-purpose flour
2 tablespoons sugar granulated
5-6 tablespoons ice water

2 eggs large
1 can (14 oz) pumpkin not pumpkin pie filling
1 can (14 or 15 oz) sweetened condensed milk or dulce de leche
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ginger dried, ground
1/2 teaspoon nutmeg ground
1/4 teaspoon cloves ground
1 teaspoon vanilla extract
Prepare Crust

1. Cut up the cannabutter, butter and shortening into small chunks and place it in the freezer for at least 15 minutes — the colder the better  
2. Whirl flour, salt and sugar in the food processor to blend. Add cold butter and pulse just until well incorporated — the mixture will resemble coarse crumbs
3. Remove mixture from food processor and place in a large bowl. Add ice water and mix with clean hands just until it holds together — mixture should be a little wet.  
4. Pat dough into a disk, wrap in plastic wrap and refrigerate for at least 20 minutes before rolling
5. The rule of thumb for flaky pie crusts is to handle the dough as little as possible. The best way I've found to do this is to roll the dough between 2 layers of plastic wrap or waxed paper. This method also makes it easy to transfer the dough into the pie plate
6. Remove your disk of dough from the refrigerator and divide it into quarters. Place one quarter on a piece of plastic wrap or waxed paper and lightly sprinkle with flour. Cover with another piece of plastic or waxed paper. Use a rolling pin to roll out dough into a circle about an inch larger in all directions than the pie pan.  
7. Remove top layer of plastic or paper, center upside down pie plate on dough, and flip the whole thing over  
8. Remove 2nd layer of plastic or waxed paper and press dough into pie plate. If desired, use fingers to make a nice edge on pie by evening out the edges then use thumb and index finger of one hand to pinch crust around the index finger of the other hand, to make a scalloped edge. Place pie crusts in freezer while you prepare filling.


1. In a large bowl, beat eggs with an electric mixer until frothy
2. Add pumpkin, sweetened condensed milk or dulce de leche, salt, cinnamon, ginger, nutmeg, cloves, and vanilla and beat until well combined
3. Pour into prepared crust(s). Bake for 15 minutes, reduce temperature to 350 ° F and bake for another 25 minutes or just until set   
4. Serve warm, at room temperature or cold. Garnish with whipped cream if desired.

Variation: Instead of baking mini-pies, you can use this recipe to make 1 regular sized large pie

Recipe by Cheri Sicard. Makes 4 mini pies and serves 8

Sources:, Marijuana Thanksgiving Recipes, Nov. 8, 2018, Thanksgiving Recipe: Canna-Cranberry Sauce