BY ANGELA AMANKWAAH
Photo by Camara Smith
Summertime cooking means taking advantage of all the delicious produce that the season has to offer. Maybe it’s putting together a grilled salad with infused dressing or if you have a sweet tooth, making the most of all the fresh fruit found at the farmer’s market. Should you fall into the latter camp, then this recipe by Tamara Anderson is perfect for you.
Anderson, the entrepreneur behind Culinary and Cannabis, aims to change the perception of cannabis, one virtual experience at a time. Inspired by her son, who introduced her to the plant as a way to help manage chronic pain (they both suffer from Job’s Syndrome, a rare immunodeficiency disease that affects several body systems), Anderson wanted to create space where she could educate others on its healing properties. As a Black woman, she didn’t see many people who looked like her in the cannabis industry, “Initially I made sure my face wasn't put on anything,” Anderson said but now she’s unapologetically proud about the community she’s created.
Originally these events were in person, but now that the pandemic has made that impossible, Anderson has pivoted to virtual sessions. They’ve worked out in her favor — instead of a local audience, she’s able to attract a global audience. Topics range from massage and facial lessons to cooking classes featuring infused food and beverages. Anderson hopes they provide healing and joy, both necessary during these times. In addition, they also serve as networking events for inspiring cannabis connoisseurs or small boutique vendors on a mission to succeed.
Curious about her events? On Saturday, August 29, Anderson will be hosting a seminar on CBD massage along with making CBD-infused fruit pops. You can order your kit here, but if you want a sneak preview, Anderson shares her infused compote recipe which serves as the basis for the pops below.
Summer Berry Compote
2 cups of raspberries or any other fruit of choice
1 cup CBD or THC-infused sugar (recipe here)
1/2 cup of water
2 tablespoons of cornstarch
If you’re using fresh strawberries or peaches, cut them into thin slices. If you’re using small berries like blueberries or raspberries, keep them whole.
In a medium saucepan combine fruit, THC or CBD-infused sugar, and a dash of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally for about 5 minutes.
Once your mixture boils, reduce the heat to medium. If you’re using chunky fruit or prefer a smoother consistency, mash the fruit with a potato masher or a fork until it reaches your desired consistency.
Continue simmering, stirring often, until the compote has condensed to about half of its original volume, about another 5 minutes.
Remove the compote from the heat. Add corn starch into water until dissolved.
Let the mixture sit for 10 minutes. At this point you can add more (non-infused) sugar if it’s not sweet enough or mash it, if you need it smoother.
Let the compote cool for a few minutes before serving over ice cream, cheese cake, and more. Leftovers will keep in the fridge for up to 10 days.