As Washington’s most popular and trusted RSO, Skagit Organics continues to expand its product line while educating people and patients on the variety of ways these products can be used. Today we are going to talk about using RSO Original and Platinum oils to make your own edibles. We have been making an effort to connect with professional and aspiring chefs around the state and we are excited to share some of their favorite recipes and make a few announcements! We have compiled some of their favorite recipes showcasing the versatility and benefits of using RSO Original and Platinum to make your own edible.
We have partnered with professional Chef Julie Houser to launch a new line of gourmet finishing oils called OLA! Created by Chef Julie of Flower Farma, and powered by Skagit Organics Platinum oils, these infusions fill a need in the edibles market, specifically the need for a high-quality sugar-free cannabis edible. They can be consumed on their own or added to your own culinary concoction for a unique cannabis enhancement.
Mary J. White has also blessed us with her cooperation and has provided some of her favorite recipes. Mary has been talking and cooking in Seattle all her life and wants to share some of that with you. Whether you’re interested in learning about cooking with cannabis or want to learn some kitchen basics, she’s got you. In her classes, she packs as much as she can into two hours, and you always go home full and happy with lots of treats.
Before you get started with the actual recipes you need to decide on which oil to use and when to infuse your dish. If you want to make your own CannaButter or CannaOil follow along here. If you want to skip that and go right to cooking, go to your local retail store and pick up one of our amazing OLA finishing oils!
Using RSO to make your infused dishes is so much easier and more accurate than using bud or trim. You will know exactly how much THC is in the dish and you won’t have to filter any of the bud/trim out of your butter or oil. RSO Original and Platinum have different flavors and characteristics so you want to choose the right style of oil based on the flavor profiles of your dish. RSO Original works better in earthy, savory, or chocolate-type dishes. RSO Platinum is best suited for citrusy and lighter dishes where you don’t want to discolor or overpower the flavors with the dark, earthy RSO Original.
Next, when to infuse…If you know you will be doing a lot of cooking we recommend making a larger batch of infused butter or oil before you start making individual dishes. The nice thing about making the infused butter/oil first is that no matter how strong you make it, you can always mix it with regular butter or oil to create the exact dosage you want. The first thing you need to do is determine how strong you want the butter or oil to be. The potency of the RSO you start with and how much you use will determine the potency.
How to make infused butter or oil;
- Medium saucepan
- Heatproof glass bowl
- RSO Original or Platinum
- Butter or oil, such as coconut or olive oil
- Final storage container for infused butter or oil
Look at the barcode on the back of the RSO Original or Platinum oil you have. Find the THC percentage and multiply this number by 10. This will give you the total milligrams of THC in the syringe.
- RSO Original 52% THC x 10 = 520mg of THC in one full gram.
- RSO Platinum 83% THC x 10 = 830mg of THC in one full gram.
For example; one full stick = 1/2 cup or 8 tablespoons. Mixed with one full gram of RSO Original (520mg THC) will create a cannabutter with 65mg of THC per Tablespoon. If you are using CannaButter or CannaOil in multiple dishes a good rule of thumb is to make each serving 1-5mg of THC. Most people are going to eat more than one serving of something and it is easy to consume too much THC. Start low and slow, you can always smoke or eat more later. Many recipes call for several tablespoons or even a full cup of butter, so dose accordingly and remember that you can always use regular butter or oil to achieve the desired strength.
Fill the saucepan a quarter or halfway with water and heat on medium. Put the butter or oil in the heat-proof glass dish and place this dish in the saucepan. Fully melt the butter or oil and mix in the desired amount of RSO Original or Platinum. Mix gently until the RSO has infused evenly into the butter or oil. Transfer to the final storage container and let cool. Now you are ready to cook. Just follow the recipes below and use your CannaButter or CannaOil anywhere it calls for butter or oil. Enjoy.
If you want to use your own bud or trim you can follow one of these recipes from WeedMaps or Leafly.
Mary J. White has been cooking with cannabis most of her life and has agreed to share some of her recipes with us, which we are sharing below. If you are interested in learning more you can sign up for one of her classes or find more of her recipes here.
CHEDDAR OLIVE POPPERS – 24 servings
- These are wonderful and have a great ’60s cocktail culture vibe. Do enjoy them with an adult
beverage – very fun!
2 C. finely grated cheddar cheese
4 Tb. soft butter (using our measurements of THC above this would make each olive approximately 1mg of THC)
1 C. flour
A healthy dash of cayenne pepper (to taste)
1 jar (about 24) pimento-stuffed lives, well-drained
Preheat your oven to 400 degrees. Beat the cheese and butter together till they’re smooth, and
then stir in the flour and cayenne. Form about a tsp. of dough around each olive forming a cute
little coat. Place them on an ungreased cookie sheet and bake till they’re firm, about 15
minutes. Serve warm – dee-licious!!
JULIE HOUSER is CEO and Founder of Flower Farma, a pioneering celebrity plant chef, and consumption lounge visionary. Known to her clients as The Flower Chef, she has developed “farm-to-table,” menus for clients such as the Canadian Consulate General in Seattle, Jeff Bridges, Julia Louis-Dreyfus, and John Cleese. She regularly partners with restaurant chefs in developing upscale, plant-based, contemporary menu options. It is her mission to establish a new precedent for high-end, plant-inspired cuisine in the fine dining marketplace.