With decades of experience cooking with the herb, Chef Ricky Flickenger teaches eager students how to precisely infuse cannabis into delicious gourmet cuisine with little to no grassy taste. Working in Seattle with legal access to high-quality cannabis ingredients, Flickenger prefers using kief as the active ingredient for his easy, tasty THC treats. Kief is an ideal culinary ingredient because it can be used like many other spices and it melts right into the infusion, requiring no straining.
Advising students to quickly activate kief by toasting it for just 7-10 minutes in a 300ºF oven, Flickenger uses a high temperature combined with a short cooking time to decarboxylate the cannabis, unlike other techniques, transforming THCA into THC. He then whisks the kief into melted butter over low heat until it’s dissolved, then removes the mixture from the heat immediately.
Formerly the pastry chef at Trophy Cupcakes, Flickenger currently conducts cannabis cooking classes and at-home parties through his Mortar ’n Pestle company, although clients must provide their own herb due to Washington State’s laws. Check out his educational resources online, with a series of “Baked” videos and interactive online recipes (mortarnp.com), as well as a forthcoming cookbook titled Cannabis and the Art of Infusion. Lend him your support on Patreon and improve your cooking skills for life!
Using frozen phyllo as a secret weapon, this recipe for Baked Brie & Chutney Bites looks impressive, tastes sweet and savory, and is microdosed at just eight milligrams of THC, although your results may vary depending on the potency of your kief.
Make these for your next party and treat your guests to some tasty THC!
15 frozen phyllo cups
7 ounces Brie cheese (you’ll have some left over)
4 tablespoons cannabis-infused butter, unsalted and melted
2½ tablespoons store-bought ginger-mango chutney
Chopped fresh parsley for garnishing
Preheat oven to 425°F and arrange the phyllo cups on a baking sheet. Fill each cup with a small chunk of Brie that’s big enough to fit the cup, about a half-inch cube. The rind is completely edible, so there is no need to cut it off. Bake four to five minutes, just until the cheese is melted. Brush a little butter inside of each cheese-filled cup.
Add half a teaspoon of chutney to the top of each cup, then sprinkle with some parsley. These taste great served warm or at room temperature.
This feature was published in the July 2018 issue of High Times magazine. Subscribe right here.