Thanksgiving is around the corner and our chef Andre brings us some traditional dinner menu ideas and recipes with a special “green touch” for cannabis lovers:
- Turkey Roll Roast with Hemp Seeds and Chestnut Sauce
- Sweet Potato Casserole with Infused Marshmallows and Pecans
- Surprise Thanksgiving dessert!
Stay tuned for the Thanksgiving dessert recipe that will be coming up on next week >> November 25th, Thanksgiving Day
Meanwhile, you can start preparing these delicious dishes for a veeery special and fun Thanksgiving dinner <3
Turkey Roll Roast with Hemp Seeds and Chestnut Sauce
- 1 kg turkey breast in one piece
- 1 apple
- 50g walnuts chopped
- 30g peeled hemp seeds
- 30g cranberries
- 1 twig thyme
- 1 sprig rosemary
- 1-2 cloves garlic
- 5 leaves sage
- 3 stalks of celery
- 2 medium carrots
- 1 large onion
- some olive oil for frying
Wash the turkey breast in cold water, pat dry and cut horizontally to about 1.5 cm thick, unrolling it. (Optionally, this can also be prepared by the butcher for a rolled roast). The meat is now salted and peppered on both sides. The finely chopped walnuts as well as the peeled hemp seeds are roasted in a pan while swirling, the apple is peeled, freed from the core and cut into small cubes of about 0.5 cm. Now the nuts, cranberries and apple cubes are evenly distributed on the inside of the turkey breast, rolled up and tied tightly with kitchen twine. Cut the vegetables into small pieces, remove the dry skin from the onion and cut it into quarters.
Wet a hot pan with a little oil, add rosemary, sage and pressed garlic and fry the roast in it until hot all around, deglaze with white wine and add carrots, onion and celery. After a few minutes, transfer everything from the pan to a roasting pan, add about 300ml of water and cook in a hot oven at 175°c, covered, for about 1 hour. The core temperature of the roast should be 78°c.
Then remove the roast from the sauce and remove the strings, drain the broth through a sieve and set aside to prepare the sauce.
- 200g chestnut meat (for this purpose, ready-to-eat chestnuts from the vacuum pack in retail stores are suitable)
- 250ml roast stock
- 50ml orange juice
- brown sugar
- about 2 tablespoons of butter
For the preparation of the chestnut sauce, the chestnuts are cut into small pieces and roasted in a pot with butter all around, then filled with broth and juice.
Then puree finely with a blender or hand blender and strain through a sieve, -the sauce is now reduced in a pot to the desired consistency, or thickened with some cornstarch if necessary. To do this, mix about 12 tsp. Starch with some cold liquid until no more lumps are present and stir into the boiling sauce. The thickened sauce should continue to simmer on low heat for a few minutes so that the starch loses its inherent flavor.
Season to taste with salt, pepper and a little sugar before serving.
Sweet Potato Casserole with Infused Marshmallows and Pecans
This is a traditional Thanksgiving recipe from the USA, which we prepared with infused marshmallows. Of course, the marshmallows can be consumed in any other way as is customary for them, -for example, toasted over an open campfire.
According to records, the sweet potato casserole with marshmallows recipe first appeared in 1917 and was intended to stimulate the sale of marshmallows.
- 2 sweet potatoes
- 250g creamy peanut butter
- 300g infused marshmallows (-see below for recipe).
- 1 tbsp unsalted butter
- 1 tbsp maple syrup
- 1 tbsp vanilla extract
- 50g Mascobado whole cane sugar
- approx. 80g pecans
To prepare, peel the sweet potatoes and cut them into even cubes of about 5 cm, put them in a pot with the butter and cover them with water. Cook over medium heat for about 20-30 minutes, until the pieces are cooked and can be easily pierced with a fork. Now drain about 23% of the water, return the pot to the stove and add the peanut butter, maple syrup, vanilla extract and brown sugar and mix thoroughly, turning off the heat source. If the mixture is too thin, a little more peanut butter can be added. Then fold the pecans evenly into the mixture and pour everything into a casserole or baking dish, cover with the marshmallows and bake in a preheated oven at 200 °C for about 10 min – or until the marshmallows are browned.
To make our infused marshmallows, we first need cannabis infused sugar.
- 3g cannabis
- 120ml of high proof alcohol, such as Everclear.
- 100g granulated sugar
First of all, chop the cannabis flowers evenly and place them on a baking tray lined with baking paper and in the oven for 35-40 minutes at 120°c.
Here, care should be taken not to exceed the temperature, as the risk of burning cannabinoids is quite high. The heat of the oven is then reduced to 93°c and the flower material together with the alcohol is placed in a screw-top jar with a lid and carefully screwed shut so that the jar is tightly sealed.
The sealed jar is now shaken properly every 5 minutes for 20 minutes, or 4 times. The liquid is then strained through a fine sieve or cheesecloth, collecting the plant materials in the process.
The plant materials can be discarded as the cannabinoids have been washed off. The collected alcohol is now mixed with the sugar and evenly distributed in a glass baking dish and placed in the 93°c oven.
The sugar mixture is now stirred regularly until the alcohol has completely evaporated and the sugar has taken on a golden color.
The sugar thus obtained can be processed into powdered sugar (powdered sugar) with the help of a universal crusher or electric coffee grinder.
- 150 g of infused powdered sugar
- 6 sheets of gelatin
- 1 pinch of salt
- 1 teaspoon vanilla sugar
- 90 ml water
- 2 12 tbsp. cornstarch
- (of which 1 tbsp. for the sugar mixture, 12 tbsp. for the mold and 1 tbsp. for dusting)
- 12 tbsp. powdered sugar
- a little oil
For the marshmallows, sift and mix the infused powdered sugar and cornstarch. A shallow rectangular baking dish is brushed with oil and half a tbsp. Cornstarch sifted onto the bottom of the dish, spreading evenly.
Soak the gelatin in plenty of cold water for about 5 minutes, squeeze it out and combine it with the vanilla sugar, water and salt in a saucepan. Stir slowly over low heat until the gelatin is completely dissolved. The mixture must not become too hot or boil, otherwise the gelatin will lose its binding power.
Now add starch and powdered sugar to the liquid and stir for 5 minutes until a nice fluffy cream is formed.
The resulting cream is poured into the prepared mold, smooth and covered with plastic wrap, then refrigerate for about 4 hours until the mixture is firm to the touch.
Dust the mixture with powdered sugar and cornstarch before turning it out, loosen it from the edge with a knife and turn it out. Now the marshmallow mass can be cut into pieces, or cut out with a round cookie cutter.