The Art And Science Of Cooking With Cannabis by Cookbooks

Author:Cookbooks
Language: eng
Format: mobi, epub, pdf
Publisher: IB Dave's Library
Published: 2010-05-10T14:48:24+00:00

INSTANT HASH BHANG

For those who are not inclined to lavish in lengthy rituals when preparing food, drink, or cerebral sacra- ment, the previous recipe may appear somehwat task- ridden. Actually it is not much more involved than making coffee from the beans. Even that would seem complicated and messy to one who has not yet learned. There are those, of course, who have only the patience for instant coffee. Instant hash bhang is the drink for them! Although a coffee connoisseur would not touch the instant product with a ten-foot teaspoon, instant hash bhang is as fine a brain-boggling beverage as hot buttered bhang, or even the original and classical bhang of the Hindu provinces. It calls for hashish, but requires no alcohol or lengthy extraction, since the active substances are already concentrated in the hashish and are readily dissolved in me hot buttered water. It is an ideal beverage for seduction, so again we make the recipe for two persons.

Add a half-inch slice of butter to two cups of water boiling in a small pot. Shave or crumble l/2 to 1 gram of hashish into this, and let it boil slowly for one minute or more-Fill two 8-ounce parfait glasses (or any ves- sels that won't crack from heat) one-third the way with milk. Strain equal amounts of the hashish concoction through a fine-mesh strainer into the glasses and save the residues in the strainer. The cold milk should keep the hot brew from cracking a glass. Add honey, fructose, or artificial sweetener. Flavor with cinna- mon, nutmeg, vanilla extract, almond extract, or any item of this sort.

Recipes 39

The small amounts of hash residues in the strainer Still contain usable materials and can be added to the decoction the next time it is prepared. Some hashish leaves no residue at all. This is preferred. If hashish is not available, hash oil, cannabis tar, or possibly even cannabis cooking brandy could be substituted. MAJOON

Majoon, in some provinces of India, is a potent jam which may be spread on crackers, used as a pastry filling or eaten by the fingerful. One way to prepare it is: Toast l/4 ounce of cleaned marijuana tops on a dry skillet over low heat until golden brown. Be careful not to scorch it. Pulverize the toasted grass with 1 cup chopped dates, l/2 cup raisins or currants, l/2 . cup ground walnuts, 1 teaspoon each of ground nutmeg, anise seed, and ginger, and l/2 cup honey. Cook the mixture with l/2 cup of water (add more if needed) until the ingredients have softened and can be blended to- gether. While hot, add 2 tablespoons of melted butter or ghee and stir for 5 minutes. Seal in a jar and keep under refrigeration.

HAMENTASHEN

This is another jam which is made with hashish that may be used in the same ways as majoon.

Mix 2 cups of prune or apple butter, l/2 cup of ground almonds, 1 tablespoon of lemon juice, l/2 to 1

teaspoon of powdered cinnamon, and l/4 ounce of 40 COOKING WITH CANNABIS

powdered hashish, Thoroughly blend the ingredi- ents.

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