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Cannabis Infused PBR Fondue Recipe

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By: Cannabis Now   @cannabisnow

Cannabis Infused PBR Fondue Recipe The novel idea of using PBR instead white wine for a fondue night in Golden, Colo., birthed this fun and appetizing recipe. After the first run, I realized how amazing this tasted and the next logical step for me would be to turn this recipe into an infused one. This is the perfect recipe to try while visiting a legal marijuana state because it is easily prepared. This recipe is designed for you to pick what type of strain you want that will pair well with the cheeses listed below. I would recommend running to your local dispensary and picking up one of these strains as a bubble hash: Exodus CheeseBuddha’s Sister, Sweet Cheese, Cheese, Platinum Cheese or Big Buddha Cheese. The earthy yet sweet and cheesy/funky tones of the strains mentioned above really will bring out the flavors of the cheese and the PBR. The cannabis plant is a cousin to hops plant, which is used to make beer. The beautiful flavors of the hops and cannabis dance well together on your tongue creating a most savory meal when combined with Gruyere and Swiss cheeses. The beauty of this recipe is that you can eat as much as you want and have a very comfortable buzz that will float with you. This fondue is best suited for consumption during the evening so that you can enjoy time spent with friends reflecting on a day of fun or while enjoying a dinner party.

Mise en place:

8 ounces shredded Gruyere cheese 8 ounces shredded Swiss cheese 3.5 grams decarboxylized bubble hash 1 can Pabst Blue Ribbon (PBR) 2 tablespoons corn starch 1 tablespoon fresh squeezed lemon juice Garlic and cracked black pepper to taste

Directions:

To decarboxylize your cannabis bubble hash of choice, preheat your oven to 220° F. Spread the bubble hash out evenly onto a baking sheet. Place into the oven and bake for 25 minutes. especially | Jessica Catalano + Cannabis Now Magazine In a fondue pot, add most of the PBR, reserving 4 tablespoons in a ramekin. Add the decarboxylized bubble hash to the beer. In a ramekin, gently warm the PBR reserve, add in the cornstarch and stir until completely dissolved. Add this to the fondue pot. When this mixture begins to bubble but not boil, slowly and gradually add in the cheeses while constantly stirring. Once all of the cheese has melted, add in the fresh squeezed lemon juice then season to taste with garlic and cracked pepper. Continue to constantly stir in a figure eight motion, until all of the ingredients have come together. Before serving, season with more cracked pepper to taste. Cut up a fresh French baguette, slice a few Gala apples, cut up some sweet bell peppers, and even throw some broccoli into the mix. If you want more protein, add in meats such as grilled sausage, ham, hard salami, grilled chicken or your favorite cut of grilled steak. This recipe serves six people depending on how hungry you are. Enjoy! Dosing: 3.5 grams of bubble hash equates into roughly 300mg THC. Shared by six people evenly this is roughly 0.58mg or a little over 50mg each. recipe © Jessica Catalano

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