Vol 9. Edition 2
News from CannaTown
Page 15
Recipes from Cousin D Dan Henrickson, long-time friend of Cannapages, is a chef, actor, and all-around dope viking who uses his talents to pursue his dreams. Find him on Instagram @ eCousinD for more infused recipes and videos. Four-Twenty Canna-Bagels It's that time of the year again! Wear your green, even eat green eggs and ham! Today we're making two-tone green bagels; you will need these ingredients for each batch of dough to be made (two total). Ingredients: 1 1/2 cups warm water 1 tsp sugar 1/8 cup infused corn syrup 1 tsp salt 3 1/2 cups bread our
and mixer, or with your muscles, combine well. Slowly add remaining our. Form a ball and roll in the bowl greased with olive oil. Set in a warm place. Repeat process for second batch, adding the food color. A er both batches have risen to twice their size, knead lightly on a oured countertop. Form each into a rectangle, then stack one top of the other. Cut in three strips. Stack the layers alternating and cut in half twice. Stretch, roll and twist into a bagel shapes. Let rise another 20 minutes or so. Prepare a large pot of boiling water and boil each bagel for about one minute to help get that chewy exterior when baking. Place on parchment-lined baking sheets and bake at 375° for about 25-30 min until the tops are lightly browned. Cool and slice. You can’t just make bagels and no lling! I used these ingredients for something special: 2 8oz bricks cream cheese 1/2 cup Irish cream
1 packet active dry yeast Olive oil (to grease bowl) LorAnn green food coloring gel (second batch only)
10 slices bacon chopped ne Splash of vanilla simple syrup
In a large mixing bowl add warm water, yeast and sugar. Let the mixture bloom for 10 min. Add half the our, salt and infused corn syrup (during the second batch, this is also where you would add 10 drops of food color). Either with dough hook attachment
Blend to combine and spread on bagels. Dos- age depends on how strong you make it; a standard gram activated is about 600 mg and would be about 50 mg per bagel, for example.
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