Something About That Snickerdoodle…

Today’s New York Times carries an in-depth story (“Pot Pie, Redefined? Chefs Start to Experiment With Cannabis“) on a growing trend: cooking with marijuana.

As the herb becomes legal — recreationally in 4 states, for medical use in 23 (including Connecticut) — “cooking with cannabis is emerging as a legitimate and very lucrative culinary pursuit,” the Times says.

Noted food writer Kim Severson reported on a discussion in a 5-star Boulder hotel earlier this year. Chefs in town for a conference examined “a collection of marijuana-infused sweets.”

Michel Nischan — identified as “a chef from Connecticut,” but best known in Westport as the former owner of The Dressing Room — described a snickerdoodle, which Severson said was “baked with just enough cannabis-infused butter to give a novice a tender high.”

“The weed is pretty faint, but it’s not an un-delicious weed type flavor,” Nischan pronounced. “It’s almost like when you do a savory cookie and you might find sage or rosemary or verbena in it.”

Michel Nischan, with a more ordinary crop.

Michel Nischan, with a more ordinary crop.

5 responses to “Something About That Snickerdoodle…

  1. Laurie Goldberg

    We are truly headed for the future as foretold in “Idiocracy”.

    (and I write this as one who used to make “interesting” chocolate chip cookies.)

    • Elizabeth Thibault

      I can’t argue with this, although I’d say it’s for slightly different reasons. Perhaps this is just part of the “entertain them to death” culture we’re careening towards.

  2. SOUNDS GOOD TO ME, AS LONG AS KIDDIES DON’T GET AHOLD OF THESE COOKIES.
    WALLY WOODS

  3. Wake up! There are plenty of deadly herbs growing in your own backyard.
    Use in moderation.

  4. Dick Lowenstein

    In 1954, this recipe appeared in the unexpurgated edition of “The Alice B. Toklas Cookbook.”. Has anyone tried it?

    http://dangerousminds.net/comments/the_notorious_pot_brownie_recipe_from_the_alice_b._toklas_cookbook