Check out this great recipe for dank dates wrapped in delicious kief-covered bacon for your next get-together. This recipe comes courtesy of Elise McDonough, the author of the Official High Times Cannabis Cookbook. You can catch the rest of the interview via the link below. Have you ever made a weedy snack like this before? Let us know in the comments.

When you pen something as iconic as The Official High Times Cannabis Cookbook, you get to consider yourself a bit of a culinary legend. Whether or not Elise McDonough herself actually agrees with this, I’m gonna go ahead and call it: McDonough, High Times’ first Edibles Editor and a longtime cannabis advocate, is doing high-quality work. And her book doesn’t just run the grub gamut; it explores a number of cannabis cocktails to boot, using the herb for both its flavor as well as its medicinal benefits.

MERRY JANE caught up with McDonough to chat about the importance of patience, tourists tipping over into Amsterdam’s canals, and how there is no longer a “typical consumer” of cannabis. She also shared a delicious, seasonal recipe you absolutely must bring to your friends’ next potluck.

Bacon-Wrapped Dank Dates

12 large Medjool dates, pitted
4 oz. Gruyere cheese, cut into small pieces that will fit inside dates
1/2 pound bacon, sliced crosswise into thirds (about 5 slices of bacon)
1.5 tsp. cannabutter (optional)
0.5 tsp. kief (optional)
1 tsp. cumin
1 tsp. black pepper
0.25 tsp. cayenne
0.25 tsp. coriander
0.25 tsp. cloves
0.25 tsp. cardamom
0.25 tsp. cinnamon
0.25 tsp. nutmeg Toothpicks

Preheat oven to 400 degrees F.

First, slice the dates and remove the pits. If using cannabutter, add a 1/8 teaspoon to the inside of each date, and follow with a piece of cheese. Smush the date closed, re-forming it around the cheese.

Combine your spices and kief in a small dish. Spread a small amount of spices on a plate, and this is where you’ll rub each slice of bacon with the spice mixture. Grab a small slice of bacon, dip into the spice, and then rub the spices off the bacon so big clumps don’t stick on the meat.

Wrap your spice-rubbed bacon piece around the stuffed date, stretching the bacon a little bit to overlap the ends before securing with a toothpick. Repeat this process with all of the dates, adding more spices to the plate when needed.

Place on a greased baking sheet and roast for 6 minutes before turning the dates over and roasting for another 5 to 6 minutes. The bacon should be crispy on every side.

Serve immediately and enjoy! These are a surefire hit at parties. Wrapped with bacon and stuffed with gruyere cheese, these dates get a dose of kief along with garam masala spices for a festive treat that melts in your mouth.

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