Cannabis-Infused Latke Sauces
Take your tradition higher with these infused sauces, perfect for topping latkes (and also pretty delicious straight from the spoon.)
Cannabis-Infused Sour Cream
1/4 cup buttermilk
Cannabis-Infused Apple Sauce
1 lb Gala apples (or any other variety of sweet red apple, about 2 medium)
1 lb Granny Smith apples (or Golden Delicious, about 2 medium)
4 tbsp water
2 tsp ground cinnamon (optional)
1.5 tsp apple cider vinegar or 1 tbsp lemon juice
Pour the ingredients into a sterilized Mason jar and seal it. Shake the jar vigorously to combine the cream and the buttermilk. The lactic acid bacteria in the buttermilk will ferment the cream, causing it to sour and thicken.
Set the mixture aside and let it sit at room temperature for 24 hours this will allow the cream to thicken and set.
Give the sour cream a good stir when you’re ready to serve it, and be sure to store it in the refrigerator if you won’t be using it right away.
Peel, core and chop the apples into 2″ chunks. In a medium heavy-bottomed saucepan, combine the apple chunks, water, maple syrup and cinnamon. Cover and bring the mixture to a simmer over medium heat. Continue simmering, stirring occasionally, until the apples are tender and falling apart, about 15 to 20 minutes.
Remove the pot from the heat. For chunky applesauce, use a potato masher or the back of a sturdy spatula or wooden spoon to break it up to your desired consistency. For smooth applesauce, blend it in a food processor.
Stir in the vinegar or lemon juice. Adjust to taste as necessary—for sweeter applesauce, stir in more maple syrup,1 tablespoon at a time. For more spice, add more cinnamon; for more complexity, add another teaspoon of lemon juice or vinegar.
Serve warm or chilled. If not serving immediately, let it cool to room temperature before covering leftover applesauce and storing it in the fridge. Applesauce will keep well in the refrigerator for about 1 week, or for months in the freezer.