{"id":2450314,"date":"2019-10-24T15:00:00","date_gmt":"2019-10-24T21:00:00","guid":{"rendered":"https:\/\/www.aspentimes.com\/?p=314964"},"modified":"2019-10-24T15:00:00","modified_gmt":"2019-10-24T21:00:00","slug":"high-country-in-the-kitchen-with-kitchen-toke","status":"publish","type":"post","link":"https:\/\/alwaysmountaintime.com\/kspn\/local-news\/high-country-in-the-kitchen-with-kitchen-toke\/","title":{"rendered":"High Country: In The Kitchen With Kitchen Toke"},"content":{"rendered":"<div class=\"swift-gallery p402_hide\" readability=\"6.5593220338983\">\n<ul id=\"imageGallery-314964-209\" class=\"gallery list-unstyled\">\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/10\/highcountry-atw-102419-1-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/10\/highcountry-atw-102419-1-756x1024.jpg\" data-sub-html=\"Courtesy Kitchen Toke Magazine | \" class=\"h-100\" readability=\"-2\">\n<div class=\"caption\" readability=\"7\">\n<p><strong><\/strong><br \/>Courtesy Kitchen Toke Magazine<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"> <img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/10\/highcountry-atw-102419-1-756x1024.jpg\" data-no-lazy=\"1\" alt><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/10\/highcountry-atw-102419-1-1-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/10\/highcountry-atw-102419-1-1-756x1024.jpg\" data-sub-html=\"Courtesy Kitchen Toke Magazine | \" class=\"h-100\" readability=\"-2\">\n<div class=\"caption\" readability=\"7\">\n<p><strong><\/strong><br \/>Courtesy Kitchen Toke Magazine<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"> <img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/10\/highcountry-atw-102419-1-1-756x1024.jpg\" data-no-lazy=\"1\" alt><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/10\/highcountry-atw-102419-1-2-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/10\/highcountry-atw-102419-1-2-756x1024.jpg\" data-sub-html=\"Courtesy Kitchen Toke Magazine | \" class=\"h-100\" readability=\"-2\">\n<div class=\"caption\" readability=\"7\">\n<p><strong><\/strong><br \/>Courtesy Kitchen Toke Magazine<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"> <img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/10\/highcountry-atw-102419-1-2-756x1024.jpg\" data-no-lazy=\"1\" alt><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/10\/highcountry-atw-102419-1-3-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/10\/highcountry-atw-102419-1-3-756x1024.jpg\" data-sub-html=\"Courtesy Kitchen Toke Magazine | \" class=\"h-100\" readability=\"-2\">\n<div class=\"caption\" readability=\"7\">\n<p><strong><\/strong><br \/>Courtesy Kitchen Toke Magazine<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"> <img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/10\/highcountry-atw-102419-1-3-756x1024.jpg\" data-no-lazy=\"1\" alt><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/10\/highcountry-atw-102419-1-4-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/10\/highcountry-atw-102419-1-4-683x1024.jpg\" data-sub-html=\"Courtesy Kitchen Toke Magazine | Kitchen Toke Medicated Apple Bars. \" class=\"h-100\" readability=\"-2\">\n<div class=\"caption\" readability=\"7\">\n<p><strong>Kitchen Toke Medicated Apple Bars. <\/strong><br \/>Courtesy Kitchen Toke Magazine<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"> <img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/10\/highcountry-atw-102419-1-4-683x1024.jpg\" data-no-lazy=\"1\" alt=\"Kitchen Toke Medicated Apple Bars. \"><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/10\/highcountry-atw-102419-1-5-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/10\/highcountry-atw-102419-1-5-1024x682.jpg\" data-sub-html=\"Getty Images\/iStockphoto | iStockphoto | Follow Jeff the 420 Chef\u2019s easy guide for DIY cannabutter. \" class=\"h-100\" readability=\"-2\">\n<div class=\"caption\" readability=\"7\">\n<p><strong>Follow Jeff the 420 Chef\u2019s easy guide for DIY cannabutter. <\/strong><br \/>Getty Images\/iStockphoto | iStockphoto<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"> <img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/10\/highcountry-atw-102419-1-5-1024x682.jpg\" data-no-lazy=\"1\" alt=\"Follow Jeff the 420 Chef\u2019s easy guide for DIY cannabutter. \"><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/10\/Covers-Together-ATW-150x150.png\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/10\/Covers-Together-ATW-1024x363.png\" data-sub-html=\"Courtesy Kitchen Toke Magazine | Kitchen Toke\u2019s recent covers (the Fall 2019 issue is far left). \" class=\"h-100\" readability=\"-2\">\n<div class=\"caption\" readability=\"7\">\n<p><strong>Kitchen Toke\u2019s recent covers (the Fall 2019 issue is far left). <\/strong><br \/>Courtesy Kitchen Toke Magazine<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"> <img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/10\/Covers-Together-ATW-1024x363.png\" data-no-lazy=\"1\" alt=\"Kitchen Toke\u2019s recent covers (the Fall 2019 issue is far left). \"><\/div>\n<\/div>\n<\/li>\n<\/ul>\n<p class=\"caption-toggle\"><a href=\"https:\/\/www.aspentimes.com\/news\/high-country-in-the-kitchen-with-kitchen-toke\/#\" class=\"show-captions\">Show Captions<\/a><a href=\"https:\/\/www.aspentimes.com\/news\/high-country-in-the-kitchen-with-kitchen-toke\/#\" class=\"hide-captions\">Hide Captions<\/a><\/p>\n<\/div>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">Legal cannabis has created a media boom with a bounty of new print publications arriving on newsstands (and online) for enthusiasts of every kind every year. Among my personal favorites is Kitchen Toke, which debuted its inaugural issue in 2017. Founded by Joline Rivera \u2014 a renowned Chicago-based creative director whose clients have included the Food Network, U.S. Foods and Meredith Publishing \u2014 the quarterly, design-driven magazine is the first internationally distributed food journal dedicated to cooking with cannabis for health and wellness.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">After an obligatory October day trip to Big B\u2019s Delicious Orchards, Kitchen Toke\u2019s weekly e-newsletter fortuitously landed in my inbox instructing me with \u201cWhat to do with those apples you just picked.\u201d As I continue to learn my way around the complex, cannabis-infused culinary world, I wanted to tap Kitchen Toke directly to bring ATW readers practical pro tips. Here\u2019s the first festive recipe for fall (along with how to make a cannabutter base) of our seasonal series, which High Country will continue to bring you in celebration with each new issue release.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">KITCHEN TOKE MEDICATED APPLE BARS<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">Ingredients:<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 4 apples, peeled, cored and thinly sliced*<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 1 tablespoon freshly squeezed lemon juice<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 1\u00bc teaspoons cinnamon, divided use<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 \u00bc teaspoon nutmeg<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 1 cup oat flour<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 \u00bc cup quick-cooking oats, ground<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 \u00bc cup almond flour<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 \u00bd teaspoon baking powder<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 \u00bc teaspoon salt<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 \u00be cup organic cane sugar, divided use<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 2 tablespoons unsalted butter<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 6 tablespoons cannabutter<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 1 egg<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 1 teaspoon vanilla<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 1 tablespoon cornstarch<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">* Our favorite apples are crispy, providing a pleasant balance of tartness and sweetness. Think Honeycrisp, Fuji or Braeburn.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">Instructions:<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 Combine the apples with lemon juice and toss with \u00be teaspoon cinnamon and nutmeg. Let the ingredients macerate for 1 hour, stirring occasionally.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 Meanwhile, combine oat flour, ground oats, almond flour, remaining cinnamon, baking powder and salt; set aside. Beat the sugar and butters together and mix in the egg and vanilla to incorporate; refrigerate and preheat the oven to 375 F.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 Toss the apples with cornstarch and gently simmer in a saute pan for 3 to 5 minutes, until the mixture is thick. Adjust flavors if necessary with more lemon or sugar.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 Press half the dough into a greased 8-inch square pan. Spread the apples on top and place the remaining dough on top by pressing it with your palms to flatten. The dough will spread as it cooks.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 Bake in the oven for 30 to 35 minutes until the top is golden brown and the thickened juices from the apples are bubbling.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 Remove from the oven to a cooling rack. Allow to cool completely. Cut into rectangles. Makes 12 servings, each about 23 mg THC based on a 20% strain.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">Yield: 12 bars<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">KITCHEN TOKE CANNABUTTER FROM JEFF THE 420 CHEF<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">Ingredients:<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 \u00bc ounce cannabis flower<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 10\u00bd tablespoons high-quality butter<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 Distilled water<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">Equipment:<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 A French press<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 A tea strainer<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 A deep pan or pot.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">Instructions:<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 Clean and soak: Fill a French press with distilled water and add the cannabis. Soak for 24 hours.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 Plunge: Depress the plunger to separate weed from water.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 Rinse: Add distilled water to the drained weed, stir and strain into a large tea infuser.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 Blanch: Place the cannabis-filled tea strainer in simmering water for 5 minutes.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 Cool: Place cannabis into cold water and squeeze out excess water.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 Sort and dry: Remove any debris and break up larger pieces. Dry on a sheet tray overnight.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 Decarboxylate: Place sheet tray of cannabis into a preheated 300 F oven for 20 minutes.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 Cool and cover: Allow cannabis to cool under a sheet of foil so residual oils can settle.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 Simmer: Add cannabis and butter to the French press, lower the plunger to butter level and place in a pot filled with enough<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">water to meet that line. Gently simmer for 3 hours.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 Strain: Press plunger to separate butter from cannabis.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 Use or store: Pour into a rectangular mold or store in a jar and keep refrigerated. Use within a month.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">Yield:<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u2022 8 tablespoons, about 34 mg THC per 1 tablespoon based on a 15 percent THC strain.<\/p>\n<p><a href=\"https:\/\/www.aspentimes.com\/news\/high-country-in-the-kitchen-with-kitchen-toke\/\" target=\"_blank\" rel=\"noopener noreferrer\">via:: The Aspen Times<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Courtesy Kitchen Toke Magazine Courtesy Kitchen Toke Magazine Courtesy Kitchen Toke Magazine Courtesy Kitchen Toke Magazine Kitchen Toke Medicated Apple Bars. Courtesy Kitchen Toke Magazine Follow Jeff the 420 Chef\u2019s easy guide for DIY cannabutter. Getty Images\/iStockphoto | iStockphoto Kitchen Toke\u2019s recent covers (the Fall 2019 issue is far left). Courtesy Kitchen Toke Magazine Show [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[49],"tags":[],"class_list":["post-2450314","post","type-post","status-publish","format-standard","category-local-news"],"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-08-19 11:59:41","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"distributor_meta":false,"distributor_terms":false,"distributor_media":false,"distributor_original_site_name":"KSPN The Valley&#039;s Quality Rock","distributor_original_site_url":"https:\/\/alwaysmountaintime.com\/kspn","push-errors":false,"_links":{"self":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts\/2450314","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/comments?post=2450314"}],"version-history":[{"count":0,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts\/2450314\/revisions"}],"wp:attachment":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/media?parent=2450314"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/categories?post=2450314"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/tags?post=2450314"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}