NERISA EUGENIA WATERMAN Because of the legalization of cannabis, more and more people are using cannabis in creative ways. One way cannabis is being used, is in cooking, and I’m not talking about baking brownies.
Cannabis is legal in more than half of the world, the legality of cannabis varies from country to country. The medicinal use of cannabis is legal in a number of countries, including Canada, the Czech Republic and Israel. Medical cannabis in the United States is legal in 29 states as of December 2016.
Consumers across the country now have a print and online resource who want to cook or entertain with cannabis. Kitchen Toke, which came off the press earlier this week, is a quarterly food magazine on cooking with cannabis and understanding its benefits. Accompanied by a digital component, Kitchen Toke is the first title independently published by three former colleagues with expertise and extensive experience in food journalism, design and business.
David Plunkert, who’s best known for his poignant New Yorker illustrations, created the magazine cover and introduces the inaugural issue with a section on the industry game changers, individuals representing their specialty and how they’re leading the cannabis and food landscape.
The publication is setting a new standard in cannabis publications through its creative direction. Beyond the print edition, readers will find rotating content and recipes from the magazine as well as digital exclusives and instructional videos on kitchentoke.com. When I headed over to the kitchen toke site the visions of “Sticky Maple Butter Cinnamon Weed Bread” danced in my head, and then, curiosity got the best of me. Full Recipe Below:
Sticky Maple Butter Cinnamon Weed Bread
Ingredients:
3⁄4 cup maple syrup, plus 2 tablespoons
1 tablespoon cannabutter,
1⁄3 cup toasted walnuts, crumbled
2 canisters prepared cinnamon roll dough
1 tablespoon unsalted butter or nonstick spray
Directions:
In a small saucepan, heat maple syrup and stir in butter to melt and incorporate. Pour half of the mixture in a 9-inch bundt pan greased with butter or nonstick spray and sprinkle with half of the nuts. Layer with one roll of the cinnamon buns. Pour the remaining maple syrup mixture on top (reserving 2 tablespoons) plus the remaining nuts and layer with remaining roll of dough.
Bake in a preheated 375 F oven for 30 to 40 minutes or until lightly browned. Remove, place on a wire rack and cool for 10 minutes. Invert cake onto serving plate and brush non-sticky areas with remaining maple syrup mixture. Makes 8 servings, each about 4 mg THC.
The print version is available at retail ($16.95) at select independent retailers and dispensaries and can be purchased at kitchentoke.com.
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