Fall Harvest Highs: Cannabis Makes Fall Fruit More FabulousEd MurrietaSeptember 6, 2018
Autumn fruit shine on their own but cannabis makes the post-summer season sweeter.
The end of summer does not mean the end of fresh fruit. Pears, grapes, pomegranates, quince, and apples flood early-fall farmers markets. Cannabis makes fall fruit more fabulous and autumn colors more awesome.
Potency note: The potency of these recipes depends on the potency of your cannabis-infused ingredients. Read labels and determine the number of milligrams in each ingredient. Divide by the number of servings per recipe. That’s how many milligrams of THC will be in each serving.
The amount of cannabis product specified here are very loose suggestions. The actual amount you use should be modified based on the strength of your products and the potency you desire. Eating the “right” amount of homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully, listen to your body, and never drive under the influence of cannabis.
Roasted Grape Crostini With Cashew Cream
This intensely grapey appetizer from San Francisco cannabis chef Corren Carroll is delicious with year-round red table grapes. It’s even better with gorgeous fall grapes like Concords, Black Monukkas, Muscats and Autumn Royals, Crimsons, and Fantasies. It’s killer with cannabis.
Adapted from “Edibles: Small Bites for the Modern Cannabis Kitchen” by Coreen Carroll and Stephanie Hua (Chronicle Books)
Start to finish: 55 minutes
Yield: 18 portions
Ingredients for roasted grapes
1 pound seedless grapes
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 sprigs thyme, halved widthwise
2 sprigs rosemary, halved widthwise
- Preheat oven to 400°F. Line a sheet pan with parchment paper.
- On the prepared sheet pan, toss grapes, olive oil, salt, pepper, thyme, and rosemary.
- Roast in oven for about 30 minutes until the grapes are blistered and jammy, stirring once halfway through.
- Remove from oven and set aside.
Ingredients for cashew cream
- 2/3 cup mascarpone cheese
- 2 tablespoons cashew butter
- 2¾ teaspoons cannabis butter, at room temperature
- ½ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the mascarpone, cashew butter, cannabis butter, and salt.
- Whip for about 30 seconds on medium speed until well combined. Do not overbeat or your mixture can separate.
Ingredients for the crostini
- 1 sourdough batard
- Olive oil (infused or non-infused)
- Kosher salt
- Preheat the broiler to high.
- Slice bread diagonally into 18 ½-inch-thick pieces each measuring about 2 x 4 inches.
- Brush one side of bread slices with olive oil and season with salt and pepper.
- Place the crostini on a baking sheet and under the broiler for 3 to 5 minutes until lightly golden.
- Spread 2 tsp cashew cream onto each crostini and top with a spoonful of roasted grapes. Drizzle any jus from the grapes and enjoy immediately.
Brighten the spice-heavy mulled-wine doldrums. Hull shrub fruit and mull pomegranate sangria goosed with ginger and cannabis. If you live outside California and can’t buy Rebel Coast’s cannabis-infused, non-alcoholic sauvignon blanc for a rose-colored sangria, use a decent red table wine and extra measures of cannabis-infused honey or agave.
Cannabis products: Cannabis wine, cannabis honey or agave.
Start to finish: 20 minutes
Yield: 8 servings
- 1 pomegranate
- 1/4 cup water
- 1/4 cup honey or agave nectar (infused or non-infused)
- 1-inch piece of ginger root, sliced
- 3 cups pomegranate juice
- 1 bottle wine
- 1/2 cup brandy
- Juice of 1 orange
- 1 orange, sliced
- 1 apple, cored and sliced
- 1 pear, halved, cored and diced
- Gently roll pomegranate on counter beneath your open palm to loosen seeds. Lightly score a horizontal ring around the center and tear into halves. Place the halves in a bowl of water and slowly peel away the membrane, pushing out seeds. Drain and set aside.
- Place honey/agave, water and ginger in a small saucepan over medium-high heat. Bring to a boil, then reduce heat to low, simmering until thick and syrupy. Remove ginger, then cool.
- Place the syrup, pomegranate juice, wine, brandy and orange juice in a large pitcher and stir to combine. Refrigerate at least 2 hours.
- An hour before serving, add oranges, apples, pears and pomegranate seeds.
Quince look like knobby spawn of apples and pears. Eaten raw, they taste tart and feel like gritty wool in your mouth. Quince need cooking and sweetening. Candied quince offers both. My version’s closer to dried fruit than the dense jelly of sugar-cooked quince. They’re chewy and stony. Dice and add to fruit cake batter or cannabis butter.
Cannabis products: cannabis honey or agave
Start to finish: 1 hour
Yield: 8 quince rings
- 1 large quince
- ½ cup cannabis honey or agave
- ½ cup measure brown sugar
- 1 cup water
- Slice quince in x-inch-thick rings. Remove seeds and core.
- Place quince slices in a sauce pot.
- Cover quince in mixture of cannabis honey, brown sugar and water.
- Simmer on low heat until quince absorbs liquid and fruit softens and darkens.
- Remove quince slices with a slotted spatula and place on a cookie sheet.
- Dry quince in low oven (200 degrees F) until slices are no longer wet or tacky to touch.
Spread butter studded with diced candied quince on biscuits, waffles, pancakes or french toast.
Cannabis products: Cannabis butter
Start to finish: 5 minute
Yield: 1 cup
- ¼ cup amount candied quince, diced
- 1 cup cannabis butter, softened
- Dice candied quince.
- Fold into soften butter.