Estimated 6-minute read
If you clicked on this article and you are reading this, congratulations, you are cool and fun. Who doesn’t want to have a blast with their friends with a delicious weed-infused feast? Boring people (just kidding, we’ve got to respect everyone, even those who don’t consume the magic plant). But anyways you’re here looking for fun, and I’ll give it to you.
To get started, how do you get yummy magic food without it tasting like burnt plants? Well, with the right ingredients, of course. I recommend you first read the article I recently wrote about how to prepare three basic ingredients for cannabis cooking–– butter, cream and oil–– all infused with weed, you can find it here. In that article, I spoke about how I came upon a tremendous cookbook called Bong Apétit!: Mastering the Art of Cooking With Weed by the Editors of Munchies with Elise McDonough. This book shares a wide variety of recipes, from appetizers, drinks and salads to pastas, grains meat, poultry and seafood, as well as desserts, using cannabis within their main ingredients.
So, with that glorious book in hand, I took the liberty of choosing three of their recipes to create the perfect casual dinner party menu for stoner besties.
First Things First: How Much THC Should You Consume?
When cooking with weed, it’s important to consider the amount of THC you will be consuming. The food might be delicious, but remember, it’s not regular food, and it’s always important to be safe, even when having a great time.
According to weedmaps.com, the amount of THC that you should take depends on your level of experience, how often you consume it, tolerance, and really how high you want to get. They’ve set up these guidelines:
1 - 2 mg of THC
a microdose and the ideal place to start for beginners
2 - 5 mg of THC
could be considered a microdose or low dose depending on tolerance
5 - 10 mg of THC
the most common range for casual consumers
10 - 50 mg of THC
considered strong and for experienced consumers
50 mg THC and above
considered very strong and typically reserved for medical patients and daily consumers
I highly recommend that you consider this. You should also pay attention to the amount of THC that each serving of the recipes has–– this should be a positive experience! So, without further ado, let’s start with the cooking!
Appetizer: Sour Cream and Onion Nachos
By MUNCHIES Test Kitchen
Makes: 4 servings
4.2 mg per serving; 16.7 mg total recipe
With weed-infused cream: 12.6 mg per serving;
50.2 total recipe
- 3 tablespoons unsalted butter
- 1 tablespoon flower-infused butter
- 1½ pounds yellow onions, thinly sliced
- 1¾ cups plus 3 tablespoons heavy cream
- 1 tablespoon weed-infused cream (optional)
- ½ cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt
- One 8-ounce bag kettle-style potato chips
- 3 green onions, white and tender green parts, thinly sliced
- 1 bunch chives, finely chopped
In a skillet over medium heat, melt both the butters. Add the yellow onions and cook, stirring occasionally, for about 1 hour, until deeply golden and caramelized. Remove from the heat and keep warm.
In a saucepan over medium heat, bring the heavy cream to a simmer. (If using the weed-infused cream, add it now.) Cook for about 15 minutes, until thickened and reduced by almost half. Stir in the sour cream, garlic powder, and onion powder and season with salt, mixing the cream sauce well. Remove from the heat.
Spread the chips on a serving platter and top with the caramelized onions. Drizzle with the cream sauce and sprinkle with the green onions and chives. Serve warm.
Main Dish: Green Mac and Cheese
By MUNCHIES Test Kitchen
Makes: 6 servings
5.5 mg per serving; 33.4 mg total recipe
- Two 5-ounce packages baby spinach
- 1 cup firmly packed fresh flat-leaf parsley leaves
- 1 cup firmly packed fresh basil leaves
- 1 cup grated Parmesan cheese
- 1 garlic clove
- 3½ cups whole milk
- 2 tablespoons flower-infused butter
- 2 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 3 cups grated white cheddar cheese
- Kosher salt and freshly ground black pepper
- 1 pound elbow macaroni
In the bowl of a food processor, combine the spinach, parsley, basil, Parmesan, and garlic and pulse until chunky. Add ½ cup of the milk and process until smooth. Set aside.
In a 6-quart saucepan over medium-high heat, melt both butters. Add the flour and cook, stirring constantly, until thick and smooth, about 2 minutes. Continuing to stir constantly, add the remaining 3 cups of milk and then cook, stirring occasionally, until thick and creamy, 8 to 10 minutes. Add half of the cheddar and stir until melted. Season with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the macaroni and cook, stirring occasionally, until al dente, according to package directions.
While the macaroni cooks, heat the broiler.
When the pasta is ready, drain it and add to the cheese sauce along with the spinach mixture. Stir to coat the macaroni evenly. Spread the macaroni mixture in a broiler-safe 9 by 13-inch baking dish, then top evenly with the remaining cheddar. Set the baking dish on a baking sheet and place under the broiler until the top is golden brown and macaroni and cheese is bubbling, 5 to 7 minutes. Let cool for 10 minutes before serving.
Dessert: Salted Chocolate Chip Cookies
By MUNCHIES Test Kitchen
Makes: 18 cookies
3.7 mg per cookie; 66.8 mg total recipe
- 1¾ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 4 tablespoons flower-infused butter at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 2 tablespoons granulated sugar
- 1 cup firmly packed light brown sugar
- 1 large egg
- ½ vanilla bean, split lengthwise
- ½ pound semisweet chocolate, coarsely chopped
- Maldon sea salt
Line two baking sheets with parchment paper. Set aside.
In a medium bowl, stir together the flour, baking soda, and kosher salt. In a large bowl, combine both butters and beat with a wooden spoon until soft and smooth. Add both sugars to the butter and beat until the mixture is lighter in color and fluffy. Add the egg and beat until incorporated. Using the tip of a knife, scrape the seeds from the vanilla bean, add to the bowl, and stir to mix well. Add the flour mixture and stir just until fully incorporated, then fold in the chocolate.
Divide the dough into eighteen equal portions, shape each portion into a ball, and arrange the balls on the prepared baking sheets, spacing them about 2 inches apart. Sprinkle each ball with a healthy pinch of Maldon salt, then refrigerate, uncovered, for 2 hours.
Heat the oven to 375°F.
Bake the cookies, directly from the refrigerator, until set on the outside but
still soft in the middle, about 10 minutes. Remove from the oven and transfer the cookies to a wire rack to cool slightly. Transfer to an airtight container and store at room temperature for up to 1 week.
Things to Keep in Mind
Remember, although having all these dishes sounds glorious, your body might not be ready to consume so much THC at once! But don’t worry, you can make your own adjustments to the recipes! Perhaps you can try to only make one or two of the recipes at the time, or maybe you can make all of them and only add cannabis infused ingredients to just one or a few of them. Make these recipes your own, and have (safe) fun!
For more amazing weed recipes, you can get Bong Apétit!: Mastering the Art of Cooking With Weed by the Editors of Munchies with Elise McDonough here!
DISCLAIMER: This is not medical advice. The information on this article is for informative and entertainment purposes only. Nothing here substitutes advice you can get from a medical doctor. If you have any question about medical marijuana use, you should talk to a licensed physician.
Editors of MUNCHIES. (2018). Bong Appétit. California: Ten Speed Press.
Nickus, L. (2022). THC dosage: Find the right mg dose for you. Webpage. Retrieved from https://weedmaps.com/learn/products-and-how-to-consume/decide-how-much-to-take