Cannapes – see what I did there?

Even if you don’t celebrate any particular holiday in December, it would be crazy to not take advantage of the festive season and host some get togethers while your friends have the time off. When it comes to serving cannabis infused appetizers to your guests, you want to make sure that each piece only contains between 1 and 2 mg of THC to make sure that your guests can nosh away without worrying about getting all messed up. Our aim is to just micro dose and give your friends a little holiday cheer, not to paralyze them, right?

In this recipe, you will end up with about 40mg of THC for the entire batch of butter and will most likely use between 1 and 2 tsps of butter for each canapé. If you want to make them stronger or weaker, adjust the ratio of canna butter to non infused butter but plan how many infused snacks you plan to serve. If we are lucky, some of the promised infused drinks will be available by mid December and you can also offer some THC infused beverages as well.

Make sure your guests know which dishes contain THC and how much so they can decide how much they ingest so they can have fun and make merry.

Beet Puree:

*this puree is basically the beet dip from the cookbook, Jerusalem

300g roasted beets, peeled and chopped

1 clove garlic, grated or minced

1/2 small thai chili, seeded and chopped (or to taste)

1/4 cup greek yogurt

1 tbls za’atar

1 tbls maple syrup

1 1/2 tbls extra virgin olive oil

1 tsp kosher

Blue Cheese Butter:

using my standard calculation for infusing canna butter, this recipe will have about 40mg of THC or about 2 mg THC/tbls or .75 mg/tsp – you can make it stronger or weaker by tweaking infused/non infused butter ratio

3 tbls soft, salted butter

3 tbls canna butter

125 g crumbled Danish Blue Cheese (just short of 1 cup)

approx 2 tbls chopped italian parsley

Pistachios:

1/4 cup toasted pistachios

1 tbls za’atar

1 tsp maldon salt if you have it, kosher or any other coarse sea salt if you don’t

appprox 150g smoked salmon

400g package of rye or pumpernickel bread – that very thin, dense German style deli bread is perfect

another couple of tbls of za’aatar for garnish

Directions:

You can make the blue cheese butter and the beet puree a day ahead if you like and keep in the fridge but you must bring both back to room temperature before making the canapés.

For the beet puree, put the beets in a food processor with the garlic, the chili and the greek yogurt and process until you have a smooth puree. Scrape it out into a bowl and stir in the za’atar, maple syrup, olive oil and maldon salt and set aside.

To make the blue cheese butter, blend the butter, the blue cheese and the parsely together until smooth – I used my mini food processor but, with some elbow grease, you can do it by hand as long as both ingredients are very soft. Set aside (if you made it in advance, make sure to remove it from the fridge and let it come to room temperature so that it’s soft and spreadable)

Put the toasted pistachios in a food processor and whiz until the nuts are finely ground. Pour them out into a small bowl and stir in the za’atar and the maldon salt and, when ready to go, put the nuts into a shallow bowl big enough to dip the bread into.

Cut each slice of bread into quarters.

Take the salmon out of the fridge and slice it into small strips.


To assemble:

 

Spread some of the blue cheese butter on one side of the bread triangles as well as spreading it on the crusty edge of the triangle so it can act as glue for the pistachios. Dip the bread into the nuts, buttered crust edge down, to coat.

When you have done all of the bread like this, add a spoonful of beet puree on each slice and spread it evenly over the top. Top each with a bit of salmon, arrange on a platter and sprinkle a bit more za’atar over all of the them.