It’s Election Day in America, which means you should do two things. First, and most importantly, vote (find your local polling place here); and second, gird yourself for a day of anxiety while you wait on results. How about some weed butter?
Cannabis legalization in some form is specifically on the ballot in four states—Michigan, North Dakota, Utah, and Missouri—while nine others have already gone completely green in previous elections. What better way, then, to stand in solidarity (and calm your nerves) than to incorporate a couple of beloved vices into one? Best of all, this just takes a little melting and stirring before you can add it to your favorite foods.
The recipe comes courtesy of Bong Appétit: Mastering the Art of Cooking with Weed, one of our favorite cookbooks of the year, and the perfect blend of mouthwatering food photography and serious stoner science that’ll have you discovering creative ways to enjoy your new preferred cooking ingredient.
As for getting your hands on said ingredient, that part’s still up to you. Hopefully it’s legal in your neck of the woods. If not, well, you know what to do.
- Put the kief in a small, heatproof bowl.
- In a sauté pan over medium heat, melt the butter, stirring constantly. The butter will melt, then begin to bubble and foam. When the foam starts to subside, the milk solids will begin to brown and the butter will smell nutty. Keep stirring for just a second, then pour the brown butter over the kief and stir to dissolve.
- Let the butter cool and set before using, or transfer to a clean jar, let cool, cover, and store in the refrigerator for up to 3 days or in the freezer for up to 6 months.
Pro-Tip: You can increase the potency of this brown butter by decarboxylating the kief. Place it in a ramekin, cover the ramekin tightly with aluminum foil, and toast in a 240*F oven for 15 minutes. We were surprised to see the weed-infused brown butter return a higher lab test result than regular infused butter—it’s probably because the super fast infusion preserves more cannabinoids.
Credit: www.esquire.com
