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In March 2019, Oklahoma Gazette published these words: “Oklahoma Gazette has partnered with the minds at Guyutes, 730 NW 23rd St., to go beyond the ubiquitous pot brownie and provide cooking with cannabis recipes that will deliver desired medicinal results in an elegant fashion. Guyutes owner Jarrod Friedel and chef Matt Pryor have teamed up to create medical marijuana-infused recipes.”

Thirty months, a pandemic and an episode of “Diners, Drive-Ins and Dives” later, here we are publishing them again. For the first time in 18 months, let’s take a look at what they’ve been cooking.

First up in a cool end-of-summer treat made with infused heavy cream. An Italian dish meaning “cooked cream,” panna cotta has a clouded history, but hails from northern Italy sometime in the past century and a half.

For this recipe, Matt Pryor uses two types of sake. A note: some of the alcohol will remain intact along with the THC in the dessert, but the effects of the sake shouldn’t last anywhere near as long as the cannabis infusion. A peach compote provides the sweetness for the dish.

“What I like about it is, we have this very sweet panna cotta with no actual sugar used in it because my sugar is used just in making the peach compote with fresh peaches, sugar, water,” Pryor said. “And so that’s where all your sugar is gonna come from. Everything else is gonna be 100 percent super-simple recipe. It’s gonna be milk, cream, gelatin, and then the peach compote. I actually did this without infusion first to see if it would work and ran it as a feature last weekend and it ended working really well. People liked the flavor on it.”

The sake used to cook the panna cotta is not traditional, but something that Pryor has been working to perfect over the summer.

“I was thinking of peach bellinis, going with champagne or Prosecco. And Jay was like, ‘Well, let’s do something different. I was like, ‘Let’s try a nice floral sake and go with it and get a good flavor” because I've been doing panna cottas up here for like two months now doing different ones from pandan panna cotta to a dreamsicle panna cotta,” he said.

But the flavors in panna cotta are easily interchangeable.

“You can play with it. You can even do apples. Any kind of flavor. You can go crazy with it. There’s one I’ve been working on that’s a horchata colada,” Pryor said.

INFUSED PANNA COTTA

1/3 cup milk
1 (.25 ounce) envelope unflavored gelatin
2 cups heavy cream
1 cup of peach compote
1/2 cup of infused cream

In a bowl combine the milk and gelatin and whisk thoroughly.
In a saucepan, combine the infused cream, cream and peach compote and cook until boiling. Once the mixture is boiling, add the milk and gelatin. Whisk thoroughly for one minute, then take off the heat.
Fill each serving vessel halfway so you can still fill with the sake jello. Store in the fridge for one to two hours until solidified.

SAKE JELLO

1 bottle of white peach sake 1 bottle of flower sake
1 1/2 envelopes of gelatin

Combine the sakes in a sauce pot and heat until 140 degrees Fahrenheit. Turn off stovetop and whisk the gelatin thoroughly.
Fill each serving vessel the rest of the way with the sake.
Let chill for one to two hours.

PEACH COMPOTE

1 bag of frozen peaches 1 cup of sugar
1 cup of white wine
1 cup of water

In a pot combine all ingredients and cook until peaches are soft. Put the compote into a blender and blend until smooth.

Set aside until ready for panna cotta.

DOSAGE FOR INFUSED HEAVY CREAM

28 grams of cannabis flower with 20 percent THC
28g x 200mg (percentage converted to decimal)

5600 x .088 (decarboxylation loss) 4928 x .80 (loss in infusion pro- cess)
3942.4 mg divided by 4 cups 985.6mg per cup

492mg per 1/2 cup 61.5mg per serving Decarboxylation

The first step of the process is decarboxylation. Decarboxylation is the process of turning THCA into THC. THC, or tetrahydrocannabinol, is the chemical compound in cannabis responsible for the euphoric high. THCA is a non-intoxicating cannabinoid found in raw and live cannabis but is not psychoactive until it is converted.

1. Preheat the oven to 220 degrees Fahrenheit. Purchase an oven thermometer to ensure your oven temp stays below 245 degrees Fahrenheit.

2. Hand grind your cannabis coarsely. Do not grind into a fine powder.

3. Spread your cannabis on a baking sheet lined with parchment paper or foil.

4. Place in the oven for 45 minutes to an hour. Your cannabis will start to brown.

5. Remove the pan from the oven and place your decarbed cannabis into an airtight container. Your decarbed cannabis can now be infused into oils, butter, cream, etc. Decarbed cannabis can be stored sealed for six months to a year.

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