C’est magnifique! French Kushberry Brie en Croûte Recipe

In France, “en croûte” translates to “in a crust” and applies to any food item that is wrapped in pastry dough and then baked in the oven. The sweet berry and earthy floral notes of Kusherry pair wonderfully with the buttery flavors of the cheese and pastry.

This is an elegant dish that will be sure to impress any dinner date when served as an appetizer before the main course.

Mise en place:

• 8 ounce brie wheel

• ½ gram Kushberry Kief

• 1 sheet puff pastry

• 1 egg

• 1/3 cup blackberry jam

• 1/4 cup sliced raw almonds

Directions:

Step 1: To decarboxylate your kief, preheat your oven to 220 degrees F. Take a baking sheet and line it with parchment paper that will not burn in the oven. Very carefully sprinkle the kief onto the sheet making sure that it is evenly disbursed. Place the baking sheet into the oven uncovered and heat for 25 minutes. Pull the baking sheet from the oven, and let it cool completely. Be very careful when removing it from the pan. You now have decarboxylated or “activated” medical kief that is ready for consumption

Step 2: Preheat your oven to 375 degrees. Unfold and lay the puff pastry sheet flat onto your cutting board or workspace. Take your brie wheel with the rind intact and center into the middle of the puff pastry. Spread the blackberry jam on top of the cheese wheel until the top if fully and evenly covered. Sprinkle the kief on top of the jam evenly followed by the sliced almonds.

Step 3: Fold and bring each corner of the puff pastry towards the center until the entire cheese wheel is sealed by the pastry sheet. Crack the egg open into a small ramekin and beat with a fork. Spread or brush the egg mixture over the top and the sides of the puff pastry dough. Place your Brien en Croute on a non-greased cooking sheet and bake for 15 to 20 minutes or until golden brown and puffed.

Step 4: Serve immediately to your guests and enjoy!

Product Yield:

This recipe for French Kushberry Brie En Croute will produce eight servings. Your dose per serving will depend on the medication strength you pick for the dosage. Remember, this is merely an appetizer and can be intended to be a light dose of cannabis in case you plan to follow up with another medicated dish.

Dosage:

If the gram of kief tests at 50% THC, fifty percent of 1,000mg would be 500mg. So if you added 1/2 gram worth of kief into the total recipe it would contain 250mg. Since there are eight servings for this appetizer, each would contain 31.25mg of THC. Now, if this is too much for you guests to handle simply do the math and add less kief. For you example you could add ¼ of a gram instead of ½ of a gram. Adjust the kief accordingly to control your dose for the optimal experience for your guests. Keep in mind some people prefer micro doses per course while others are heavy hitters, simply cater to your guests.

Strain Substitution:

I would recommend strains that sugary, sweet, citrusy, and floral like aromas and flavors. Alternative strains you could use would be Berry White, Blueberry, Berry OG, Very Berry, Orange Kush, and Agent Orange. If you do not have any of these strains, fret not! Add a strain that has similar or complementary flavors of the ingredients in the dish. Let your nose and taste buds lead you to the strain of your choice. Play around with it and have fun!

Recipe adapted from “The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine,” by Jessica Catalano

TELL US, what’s your favorite cannabis-infused appetizer?