Cooking with Cannabis

FEATURING GUEST CHEF SEBASTIAN CAROSI

ROSEMARY....

A common herb in today’s kitchen garden, rosemary is like a walk through a lush evergreen forest. The pinene and alphapinene terpenes open up your airways and allow for deep breaths of fresh, clean, forest air. The pungent taste and dank aroma of rosemary has made cooks and gardeners either embrace it or turn their nose up at it over the years. This herb has been hailed since ancient times for medicinal properties and its culinary uses. Having family roots in Northern Italy, rosemary has become an integral part of my regular everyday cuisine and cooking habits, I have easily embraced it. It boasts a litany of vitamins, minerals, and terpenes that all add a wide array of nutritional and health benefits to one’s diet. Not only should rosemary be utilized in the fall, it is great throughout the year. It also offers a great source of iron, calcium, and B6. A member of the mint family, it pairs well with all its cousins—oregano, basil, thyme, and soothing lavender. At the historic Canterbury Shaker Village in Concord, New Hampshire I grew just over two acres of heirloom medicinal herbs for use throughout the village kitchens. One of the rosemary bushes at the village I tended was reported to be well over a hundred and fifty years old, I cherished the first seasonal tender shoots and its tiny little purple flowers. These terpene fortified rosemary gingersnap cookies are usually devoured quickly no matter what time of year it is that they are made. Either a true ginger “snap” or slightly under baked for that soft gooey center, these are habit-forming. Shake on Shakers, cause this cookie recipe is a winner, winner.

Prep time: 20-30 minutes Cook time: up to 15 minutes Yield: 4-6 dozen (depending on the size of scoop used) Total THC/CBD: depends on the amount of cannabis sugar used and the total number of cookies made Equipment needed: small saucepan, whisk, tongs, 2 x large mixing bowls, lined baking sheet, cutting board, chef’s knife Provisions needed (ingredients):

1 ½ cups room temp salted creamery butter 1 ½ cups granulated cane sugar ½ cup cannabis sugar (made in the mb2e machine by @magicalbutter) 2 large eggs ½ cup dark unsulphured blackstrap molasses 2 tbsp fresh ginger (grated) 4 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons salt flakes (@jacobsensaltco) ¼ cup fresh rosemary (chopped fine) 1 gram water soluble CBD isolate (@revival_cbd_mfg) 1 teaspoon ground dry ginger ½ teaspoon ground cloves 2 drops true terpenes eugenol (@trueterpenes) 1 teaspoon ground cinnamon How to make it:

- (Option) Prepare the dough a day ahead and chill before baking. - Preheat the oven to 350° - In a large, standup mixer, cream the butter and sugar together. - Add the eggs, one at a time, and continue to beat until each egg is incorporate well. - Add the molasses and terpenes and continue to mix until well combined. - Mix together the flour, baking soda, sea salt, fresh grated ginger, fresh rosemary, ginger, cloves, CBD and cinnamon. - Add the flour mixture to the butter mixture, one cup at a time, mixing well after each addition. - Place dough in an airtight container for storage if not baking right away. - When ready scoop quarter sized pieces of dough and place them on a parchment lined cookie sheet. -Bake for 10-12 minutes, or a little longer if you like a good snap. (I like a chewier cookie) *These are also awesome with some sea salt flakes sprinkled over them before they are baked

“I found this recipe in the Shaker archives at the Canterbury Shaker Village in Concord, New Hampshire while working as the museum’s culinary director. I have never seen it in any Shaker cookbooks or in print anywhere, the piece of cardstock it is written on says circa 1832. Around 1840, the Shakers started producing sarsaparilla syrup and were growing acres of rosemary to dry and sell in their dry herb catalog for which they were so well-known. While at the village in the summer of 2005, I tended to some rosemary bushes with trunks as big around as a small pine tree. This recipe represents everything simple and healing about the Shakers and their lives. I tried to incorporate as many of the heirloom medicinal herbs and plants, grown or wild into my renditions of traditional Shaker cuisine while at the village. If you know the history of the Shakers, healthy living, healing medicinal herbs, and real homegrown food was a matter of life and in their religious practices as well. I have changed very little about this vintage recipe, and every time I make it, my appreciation for rosemary is further deepened. I am happy to be able to be called one of three Shaker chefs left in the world.” - Chef Sebastian Carosi