True Terpenes presents: A terpene-infused holiday meal by Chef Brandon Allen

Cannabis educator and award-winning Chef Brandon Allen gives the True Terpenes audience a run down on how to prepare a spectacular holiday feast that will enhance any gathering. The secret ingredient in this meal is True Terpenes. Watch the video and follow along below to learn how to make this yourself.

Fresh Cranberry Sauce

Cranberries          2 pounds

Agave or Honey   ¾ Cup

Navel Orange       Zest and Juice of ½

Salt                            ¼ tsp

Terpinolene          3-5 Drops

Citral                         1 Drop

  • Put cranberries into a wide pan or pot and fill pot with enough water to cover the cranberries by ½ an inch.
  • Simmer on medium heat for 20-30 minutes until the cranberries are very soft and broken down.  Stir every few minutes to prevent sticking.
  • Blend with remaining ingredients and adjust sweetness as desired.
  • If you’d like a ticker sauce, then return puree to the pan and simmer on low until more of the moisture has evaporated, thickening the sauce.
    • Note:
      • The citral terpene is VERY strong and I would NOT recommend adding more than 1 drop, otherwise it will overpower the entire recipe.

Herb Chicken

Oven                        Preheat to 450*

Whole Chicken    5-6 pounds

Mixed Herbs        Sage, Rosemary, Thyme, (1-2 tbsp chopped Hops optional)

About ¼ bunch of each per chicken

Butter                      4-6 tbsp sized cuts, cold

Salt                            Season the entire chicken generously

Myrcene                 2-4 drops

Mirepoix                 2 Cups Onion, 1 Cup Celery, 1 Cup Carrots, roughly chopped

  • Stuff herbs into chicken, season entire chicken with salt, and slide butter under the skin of the breasts.
  • Add 2-4 drops of myrcene on the breast side of the chicken and thoroughly rub into the chicken all over.
  • Truss chicken or use excess fat to hold legs in place and fold wings back as show in the video.
  • Chop mirepoix and spread on the bottom of a baking pan, put chicken on top.
  • Cook the chicken for 20 minutes at 450* and then reduce the heat to 350* and cook for 20 minutes per pound, or until internal temperature at legs, breast, and cavity reach 160*.
  • Remove chicken from oven and make sure it rests for 10 minutes and temperature finishes at 165*.
  • Strain the pan drippings from the vegetables and put into a small pan and bring to a simmer
  • Add roux, or starch slurry to thicken
    • 1 tbsp of corn or arrowroot starch to 3 tbsp of cold water, mix thoroughly, then add to simmering gravy.  Whisk for 2-3 minutes on low heat. If not thick enough, do another batch of the slurry but only add half, simmer, whisk, and see if you need to add more.  This will vary depending on the amount of pan drippings you’re originally working with.
  • Carve chicken as desired
  • If you want the skin to be crispier, you can remove it and put it back into the oven on a sheet tray for 5-10 minutes until crispy.
    • Note:
      • If you add the hops to the recipe you may find that the pieces of it remaining in the mirepoix are quite strong.  The flavor of the hops into the pan drippings is amazing, however the flavor on the leaves mixed into the vegetables may be surprising to some people due to the strong flavor.  Personally, I loved it, however my girlfriend was not a fan. Keep this in mind, know your guests palate or be sure they know the vegetables may have a strong flavor here and there from the hops.

Roasted Garlic Goat Cheese Cauliflower Mash

Cauliflower        2 heads, roughly chopped

Goat Cheese     4-6 oz.

Roasted Garlic 1 head (9-12 cloves)

Butter                  4 tbsp

Lemon                  Zest of whole lemon

S&P                       To taste

  • Cut off top ¼ inch of garlic, cover with oil, place in ramekin or small pan and roast in oven at 350 for 30-45 minutes until soft.
  • Boil cauliflower until very soft and nearly mushy, strain, place on sheet tray and put back into oven at 350* for 10-15 minutes to allow excess water to evaporate.
  • Combine all ingredients, mash with a slotted spoon, season to taste.

Roasted Brussels and Crimini Mushrooms

Brussels Sprouts       1 pound of medium to small brussels

Crimini Mushrooms 1 quart

Lemon                               juice of 1

EVOO                               as needed

S&P                                    to taste

  • Coat brussels and mushrooms with EVOO, season heavily with salt and pepper
  • Roast on baking rack over pan for 20-25 minutes at 450*
  • Finish with juice of a whole lemon

True Terpenes wants to thank Chef Brandon Allen, @chefbrandonallen on Instagram, for the delicious meal and we’re looking forward to more in the near future. For more recipes review the True Terpenes blog and follow our social media accounts.

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