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Apedemak
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| Joined: | Sunday October 17th, 2004 |
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Posted: Monday February 19th, 2007 12:42 |
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Hashish Fudge
This is a classic recipe from the 1954 Alice B Toklas Cookery Book,
which I came across in one of my Mum's cookbooks. It's a bit of a giggle
and you're never quite sure how tongue-in-cheek she's being - in the
intro Alice recommends it as 'an interesting refreshment for a Ladies'
Bridge Club' - can she be serious? Nowadays, the medicinal qualities of
marijuana are understood better and it is used as an effective, natural
pain relief by people with arthritis, MS and IBS, as well as the less
drastic symptoms of period pains. Very figgy, spicy and sticky.
Makes about 20 pieces
1 tsp black peppercorns
1 tsp coriander seeds
a scratch of nutmeg
¼ tsp ground cinnamon (I don't like cinnamon, so I substituted the seeds
from a vanilla pod, which worked out really well)
a handful of stoned dates (ha ha)
a handful of dried figs
a handful of flaked almonds
a bunch of Cannabis sativa leaves (or you can just crumble in some hash
or weed)
140g light brown sugar
125g butter
Toast the peppercorns and the coriander seeds in a small frying pan on a
high heat until they start to smell wonderful. Put them with some nutmeg
scrapings and the cinnamon (if you wish) into a pestle and mortar/coffee
grinder and pulverise.
Chop the fruit and nuts and mix them in a bowl. Sprinkle on the spices
and add the cannabis in whatever form you have - if it's leaves, they
will have to be pounded first (i.e. in the pestle and mortar with the
seeds and cinnamon), but hash or weed can be crumbled in with the other
spices.
Dissolve the sugar and the butter in a heavy-based saucepan over a low
heat. When the sugar has melted, the mixture will be separated: melted
butter floating on top of a slightly bubbling brown sugary goo. Slowly
bring to the boil - don't let it catch on the bottom of the pan -
stirring briskly with a wooden spoon until the mixture starts to boil
and come together. Keep stirring until it is a thicker, foamier texture.
Mix in the fruity bits, take off the heat and beat thoroughly. The fruit
will break down and make it even smoother. (If you are left with a
little melted butter in the pan, drain it off, and use some kitchen
paper to de-grease the fudge mix.)
Line a tray with a piece of buttered greaseproof paper and push the
fudge into it, or Alice suggests rolling it into individual,
walnut-sized pieces. Cool to room temperature in the larder overnight,
in the fridge if you're in a hurry, or in the freezer if you're desperate.
Shelf life: weeks and weeks.
Best kept: in an airtight box in the larder or fridge.
http://observer.guardian.co.uk/foodmonthly/story/0,,1925013,00.html
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