Chicken & mushroom coconut curry

Active: 50 minutes; Total: 1 hour; Yield: 4 servings 

Coconut oil, unrefined	2 tablespoons
Chicken legs, skin on, bone-in; pat dry	4
Salt, kosher	1 ½ teaspoons
Mushrooms, cremini; quartered	1 cup
Shallot; finely chopped	1 large
Garlic; finely chopped	3 large cloves
Curry powder	1 tablespoon
Turmeric, ground	1 teaspoon
Coconut milk; well shaken and stirred	13.5 ounces
Water	1/3 cup
Fish sauce	1 tablespoon
Coconut milk, evaporated	½ cup
Cilantro, freshly chopped	Garnish
Chile oil	Garnish

1. Heat the coconut oil in a high-sided medium skillet over medium-high heat. 
2. Sprinkle the chicken evenly with salt. 
3. Place the chicken in the skillet skin side down; cook, undisturbed, until the skin is golden brown and crispy, about 8 minutes. 
4. Transfer to a plate, reserving the rendered fat in the skillet; set aside. 
5. Add the mushroom to the skillet; cook over medium-high heat, stirring occasionally, until golden brown, 6 to 8 minutes. 
6. Add the shallots; cook stirring often, until softened, abut 3 minutes. 
7. Add the garlic, curry powder, and turmeric; cook, stirring constantly, until fragrant, 30 seconds. 
8. Stir in the coconut milk, water, and fish sauce until combined. 
9. Return the chicken to the skillet, skin side up. 
10. Bring to a simmer over medium-high heat. 
11. Reduce heat to medium-low; cook, uncovered, swirling the pan occasionally, until the sauce is thickened and a thermometer inserted in the thickest portion of the chicken registers 165°F, 20 to 25 minutes. 
12. Transfer the chicken to a shallow serving bowl. 
13. Add the evaporated coconut milk to the skillet, and stir to combine; pour the curry evenly over the chicken. 
14. Garnish with cilantro and chile oil, and serve with rice. 

Recipe from Food & Wine Annual 2025.

Corn dog muffins

Active: 45 minutes; Servings: 24 mini muffins

Sour cream, full fat	2 tablespoons
Olive oil	2 tablespoons
Canna-infused coconut oil	1 tablespoon + 2 teaspoons (22 grams)
Egg	1 large
Sugar, granulated	¼ cup (50 grams)
Corn, cream-style sweet	½ cup (128 grams)
Cornmeal, fine	½ cup (75 grams)
Flour, white rice	¼ cup (35 grams)
Baking powder	1 teaspoon
Salt, kosher	½ teaspoon + ¾ teaspoon +
Hot dogs, cooked, each cut into 8 pieces	3 dogs
Cream cheese, room temperature	4 ounces (115 grams)
Butter, unsalted, room temperature	4 ounces (115 grams)
Honey	1 tablespoon
Mustard, whole-grain Dijon	2 tablespoons
Pepper, freshly ground	½ teaspoon +
Parsley leaves, fresh	Garnish
Salt, Maldon sea	Garnish

1. Preheat your oven to 325°F. 
2. Coat a mini muffin pan with nonstick baking spray; set aside. 
3. In a medium bowl, whisk together the sour cream, olive oil, and canna-infused oil; whisk until well combined and emulsified. 
4. Add the egg and sugar, and whisk again until well combined. 
5. Add the creamed corn, and mix until just combined. 
6. In a small bowl, whisk the cornmeal, flour, baking powder, and ½-teaspoon salt. 
7. Add the flour mixture to the corn mixture, and whisk until just combined. 
8. Equally distribute the batter among the 24 cups of the prepared mini muffin pan, filling each about two-thirds full (about 1 heaping tablespoon or 18 grams). For the most accurate dosage, weigh the total amount of batter and divide by 24 to determine the target weight per serving. 
9. Press one hot dog slice into each cup, submerging it until the top hits the surface of the batter. 
10. Bake 20 to 25 minutes until golden brown (like a corn dog), or until a toothpick inserted in the muffin comes out clean. 
11. Remove the pan from the oven, and cool for 5 minutes. 
12. Invert the pan over a wire cooling rack to remove the muffins; use a butter knife to help pop them out if necessary. 
13. Let the muffins cool completely. 
14. In the bowl of a stand mixer fitted with the paddle attachment, or using a bowl and a handheld mixer, combine the cream cheese, butter, and honey. 
15. Beat for 1 to 2 minutes on medium speed until light and fluffy, scraping down the sides of the bowl with a rubber spatula once or twice. 
16. Add the mustard, ¾-teaspoon salt, and ½-teaspoon pepper. 
17. Continue to beat on medium speed until well combined. 
18. Dollop about 1-teaspoon honey mustard butter onto each corn dog muffin. 
19. Finish with a touch of flaky sea salt, freshly ground pepper, and a garnish of parsley. 
20. Transfer any remaining honey mustard butter to an airtight container, and refrigerate for up to 3 days. 

Recipe from Edibles.

Pimiento cheese & tomato tea sandwiches

Active: 30 minutes; Servings: 24

Cream cheese, room temperature	4 ounces
Pimientos, diced	2 ounces
Mayonnaise	3 tablespoons
Miso paste	2 tablespoons
Canna-infused coconut oil, room temperature	1 tablespoon + 1 ½ teaspoons
Garlic powder	¼ teaspoon
Onion powder	¼ teaspoon
Cayenne	Pinch
Pepper, freshly ground	Pinch
Cheese, Gruyère, grated	½ cup
Cheese, sharp cheddar, grated	1 cup
Salt
Tomatoes, heirloom, medium, preferable three different colors	3
Bread	6 slices
Herbs, fresh	Garnish

1. In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the cream cheese, pimientos, mayonnaise, miso, canna-infused coconut oil, garlic powder, onion powder, cayenne, and pepper. 
2. Beat for about 1 minute on medium speed until all the ingredients are thoroughly combined. 
3. Scrape down the sides of the bowl, and beat once more. 
4. Using a rubber spatula, fold in the cheeses, mixing until well combined; ensure you incorporate all the way from the bottom and up the sides of the bowl. 
5. Season with salt and pepper, as desired. 
6. Using a serrated knife, cut the tomatoes into 1/8- to 1/4-inch slices; if your tomatoes are large, halve them vertically before slicing. 
7. Place the tomato slices on paper towels to absorb some of the juices. 
8. Lay out the bread slices. 
9. Spread each piece with an equal amount of the cheese spread, about 3-heaping tablespoons (49 grams each), avoiding the edges where the crusts will be cut off.
(Chef note: For the most accurate dosage, weigh the total amount of the cheese spread, and divide by six to determine the amount to spread per slice.)
10. Arrange three to four tomato slices on top, partially overlapping and alternating colors. 
11. Cut off the crusts. 
12. With the long side facing you, halve each piece of bread vertically, then on the diagonal, so you end up with four equal triangles. 
13. Garnish with fresh herbs, and enjoy! 

Chef's notes:

• On my first attempt, I used an 8.01% total THC & 9.53% total CBD balanced bud with my canna-infused oil. With James as my novice cannabis user and test subject, I asked him hourly about his reaction. He ate two full slices, which equals eight appetizer servings. He ranked his high around 10 to 20 percent after an hour. Closer to 70 percent after 2 hours. He's a bit sleepy but still fully functionally after 4 1/2 hours!

 Recipe from Edibles.

Sous vide canna-infused oil

Active: 15 minutes; Sous vide: 4 to 6 hours + 4 to 6 hours

Cannabis, premium such as a sativa or CBD-dominate strain, ground	7 grams (¼ ounce)
Butter or coconut oil, melted	170 grams (6 ounces)

1. Set your sous vide to 197°F. 
2. Vacuum seal your cannabis ingredients in a food-safe plastic bag. 
3. Immerse the sealed bag in the hot water, and simmer for 4 to 6 hours to decarboxylate; simmer longer for larger quantities. 
4. Lower your sous vide to 185°F. 
5. Remove the bag from the water bath, dry with paper towels, and carefully open one end. 
6. Pour the melted oil into the bag, squish around to mix, and reseal. 
7. Immerse the sealed bag back in the hot water, and simmer for 4 to 6 hours; simmer longer for larger quantities. 
8. Remove the bag from the water bath, and let cool for 5 minutes.
9. Place a fine-mesh strainer over a medium bowl and line the strainer with a triple layer of cheesecloth.
10. Pour the cannabis mixture, using a spatula to scrape and press the solids.
11. Gather the cheesecloth and give it a good squeeze to ensure you get all the oil extracted; discard the leftover debris.
12. Label the jar with the date and contents. 
13. Refrigerate to cool, keep refrigerated for up to 1 month, or freeze for up to 6 months.

Recipe moderately modified from Bon Appétit and Edibles.

Second batch used in a canna butter

Blackberry tart with coconut cream

Cinnamon swirl & toasted pecan Bundt

Batter
Flour, cake, sifted	11.25 ounces
Baking powder	1 ½ teaspoons
Baking soda	1 teaspoon
Salt, kosher	¾ teaspoon
Butter, unsalted, softened	1 cup
Coconut oil, melted	¼ cup
Sugar, superfine	1 2/3 cups
Eggs, room temperature	4 large
Vanilla extract	1 tablespoon
Orange zest, finely grated	1 teaspoon
Sour cream, full fat, room temperature	2 cups
Filling
Pecans, lightly toasted, finely chopped	1 cup
Sugar, granulated	3 tablespoons
Sugar, brown	3 tablespoons
Cinnamon, Ceylon, ground	2 teaspoons
Cocoa powder, unsweetened	2 teaspoons
Salt, kosher	½ teaspoon
Glaze
Sugar, confectioners	1 cup
Vanilla extract	1 teaspoon
Butter, unsalted	3 tablespoons
Milk	1 teaspoon
Salt	Pinch

Batter

1. Preheat the oven to 350°F with a rack in the center of the oven. 
2. Brush the inside of the Bundt cake pan with melted butter; dust with flour. 
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 
4. In a stand mixer bowl, beat the butter and coconut oil on medium speed until smooth and light in color, about 1 to 2 minutes. 
5. Add the sugar, 1/3-cup at a time, creaming until light and fluffy; scrape the bowl. 
6. Add the eggs, one at a time, ensuring each one is fully incorporated before adding the next. 
7. Scrape the bowl, and add the vanilla and zest. 
8. On the lowest mixer speed, alternate adding the flour mixture and the sour cream in small amounts, beginning and ending with the flour mixture; do not over-mix the batter. 

Filling

1. In a medium bowl, combine the pecan meal, sugars, cinnamon, salt, and cocoa. 
2. Use your fingertips to blend until well combined. 

Bundt

1. Spoon two-heaping cups of the batter into the prepared Bundt. 
2. Smooth with the back of a spoon, spreading the batter to the sides of the pan first and then to the center cone to create a well for the filling. 
3. Sprinkle about ½-cup filling evenly into the well. 
4. Cover the filling with about 2-cups batter, dropping dollops around the pan and smoothing with the spoon. 
5. Sprinkle another ½-cup filling evenly over the batter, and cover with 2-cups batter. 
6. Repeat until you end with batter as your final layer; ideally you’ll have four layers of batter and three layers of filling. 
7. Insert a butter knife 1 inch from the side of the pan straight into the batter going almost to the bottom. 
8. Run the blade around the pan twice, without lifting, spacing your loops about 1 inch apart for optimal cinnamon swirling effect. 
9. Tap the pan firmly several times on a cutting board or counter top to release any bubbles from the batter. 
10. Bake until the top of the cake is golden brown, the sides are beginning to pull away from the pan, and a wooden skewer inserted into the center comes out clean, about 50 to 60 minutes. 
11. Transfer to a wire rack, and let cool for 10 minutes before inverting the pan to release the cake. 

Glaze

1. Melt the butter; stir in the vanilla, salt, and sugar. 
2. Use up to 1-teaspoon milk to reach desired consistency, then pour over the cooled cake. 

Recipe from the Nordic Ware label that wrapped around my new Bundt pan.