Halloween is fast approaching, and it’s the perfect opportunity to enjoy delicious and original recipes. This year, we’re going all out with a complete, 100% homemade menu…and with a magical touch, of course!
Made with cannabis butter, these dishes will surprise you not only with their delicious flavor but also with their appearance. Cannabis butter is the perfect base for infusing your savory and sweet dishes, and you can substitute it with olive or coconut oil for a vegan version. Today, we’ll teach you how to prepare it so you can cook these spectacular and terrifying delicacies.
As we mentioned, cannabis butter is the perfect base for these recipes. Find out how to make cannabis butter quickly and easily by following the link. And if you’re vegan, you can try this vegan cannabis butter recipe; we assure you the result will be just as spectacular.
Once ready, you can store it in the refrigerator for several days or freeze it in portions, just like any other butter. Now, let’s move on to the recipes!
Witch’s Fingers Cheese Sticks
As you’ll see, making these witch fingers with magic butter is really easy, and the results are simply spectacular! Let’s see what you’ll need and how you can make them in no time:
Ingredients:
- 100 g of flour
- 50g of cannabis butter
- 50 g grated cheese (Emmental or Cheddar)
- 1 pinch of salt
- Whole almonds for nails
Preparation:
- Mix all the ingredients (except the almonds) to form a shortcrust pastry.
- Shape into sticks and then flatten the ends slightly to form fingers.
- Place an almond on the end of each finger to make the nail.
- Bake for 15 minutes at 180ºC.
- Serve with a bright red tomato sauce (ketchup, tomato jam, etc.).
Puff pastry cookies with cheese and cannabis butter
Ingredients:
- 1 sheet of puff pastry
- 50 g grated cheese (Emmental, Cheddar or Comté)
- 2 tablespoons melted cannabis butter
- 1 egg yolk (to brown the dough)
- Some black olives for the eyes.
- Salt, pepper
Preparation:
- Preheat oven to 180°C.
- Cut the dough with a ghost-shaped cookie cutter (or a knife).
- Brush each shape with melted cannabis butter.
- Sprinkle with grated cheese and then cover with another shape to “close” the ghost.
- Brush the outside of the ghosts with egg yolk.
- Form the eyes with small pieces of black olive.
- Bake for 15 to 20 minutes until golden brown.
Alchimia Tip: Serve them hot with a spicy ketchup “blood.”
“Death’s Head” Tapas – Mushrooms stuffed with cannabis butter
Ingredients:
- 8 mushrooms
- 2 tablespoons of cannabis butter
- 1 clove of minced garlic
- 40 g of breadcrumbs
- 30 g grated Parmesan cheese
- Fresh parsley
- Salt, pepper
Preparation:
- Remove the stems from the mushrooms and chop them.
- Brown the garlic and chopped stems in the cannabis butter.
- Add the breadcrumbs, Parmesan cheese, and parsley. Mix.
- Fill the mushroom caps with this filling.
- Bake in the oven for 15 minutes at 180ºC.
To achieve the “skull” effect, draw the eyes and mouth with a small knife or black food coloring.
Visual Tip: Serve them over a green mash (spinach, peas, even guacamole) for a vibrant contrast.
Pumpkin and ghost meringue muffins
Ingredients:
Muffins (pumpkin and spices):
- 220 g pumpkin puree (well drained)
- 180 g of T55 flour
- 120 g of brown sugar
- 1 large egg
- 60g melted cannabis butter (warm)
- 40 g of neutral oil (sunflower/rapeseed)
- 8 g of baking powder
- 1 pinch of salt
- Spices: 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 60 ml of milk (or vegetable drink)
“Ghost” meringue:
- 2 egg whites (≈ 70 g), at room temperature
- 120 g of sugar
- 35 ml of water
- 1 pinch of salt
- ½ teaspoon lemon juice
Decoration: mini chocolate chips or black edible gel for the eyes (and mouth)
Preparation
Muffin Dough and Baking:
- Preheat the oven to 180°C (fan-assisted). Place the paper muffin cups in a baking pan.
- In a bowl, whisk together pumpkin puree, sugar, egg, vanilla, melted cannabis butter (warm, not hot), and oil.
- Sift the flour, baking powder, salt, and spices, then add them alternately with the milk. Mix until smooth (do not overwork).
- Fill the boxes to ¾ of their capacity.
- Bake for 20–22 minutes: a toothpick inserted should come out clean.
- Let it cool completely on a wire rack (important before making the meringue).
Italian “ghost” meringue:
Italian meringue holds up well, doesn’t grain, and turns into beautiful phantoms.
- Syrup: In a small saucepan, heat the sugar and water to 118°C (small ball).
- Meanwhile, begin whisking the egg whites with the salt and lemon juice at medium speed until a soft foam forms.
- Pour the 118°C syrup in a thin stream over the egg whites while beating at medium-high speed. Continue beating for 4-5 minutes, until cool: the meringue should be glossy and firm.
- Place the meringue on each muffin: using a plain round pastry bag (Ø 10–12 mm), form cones to create ghosts.
- Bake for 5-7 minutes in the oven at 110°C or lightly torch for a golden brown finish (optional).
- Add the eyes (sparkles/black gel) once the surface is warm.
Enjoy your meal, and Happy Halloween!
