Canna-Caviar Service: Weed, Butter, and Bougie Behavior
Let me set the scene: I’m standing in my kitchen holding a bowl of Cherry Cheesecake rosin-infused buckwheat blini batter, a jar of Hey Caviar on ice, and a glass of too-sweet champagne, wondering… is this too much? No. It’s exactly the right amount. Just like my dosing. This was Canna-Caviar Service, and here’s everything I used to make it happen. From food-grade rosin to fancy ramekins to the very specific offset spatula that flipped the blini (because yes, it matters).
The Weed: Cherry Cheesecake Rosin, Baby
I used food-grade live rosin from Sonoma Hills Farm—specifically the Cherry Cheesecake strain—because I find fruitier strains taste better in a variety of recipes. This wasn’t top-tier dab material, and that’s the point. When you’re eating the rosin, a little plant matter is fine. You’re not judging it on the melt, you’re judging it on the flavor. I dropped the rosin straight into a Duralex glass bowl with some melted butter so the rosin wouldn’t stick (a pro tip from someone who’s scraped too many bowls in her life). I weighed it out using a Bonvoisin milligram scale, which I love because accuracy is sexy and scooped it up with a YoCan Blade heating tool (thanks Cathy). Imagine a hot butter knife but tiny and made for stoners like me. And yes, I decarboxylated it properly. You can watch how here and get my cookbook How to Eat Weed and Have a Good Time for a chart on which concentrates need to be decarboxylated.
The Caviar: Salted, Chilled, and Not Just for Rich People
We served Hey Caviar aka the people’s caviar. It's affordable, luxurious, and didn’t taste like it was trying too hard. Served on ice, in a silver tray my co-host Nina inherited, because we’re fancy. Spoons were mother of pearl, obviously. (Metal messes with the flavor and I am not spending all this time flipping blini just to taste tin.) A brief historical aside: In early America, caviar was so abundant it was fed to pigs. Literal pigs. Which feels like a metaphor for capitalism. Now we’re putting cannabis in it. The future is today.
The Blini: Little Pancake Pillows of THC
Speaking of blini, the base of the whole shebang. The buckwheat yeasted blini recipe from Food52 to be exact. I dosed them at ~5mg THC per blini, because we’re classy and we want seconds and thirds and fourths. Blini were fanned out dramatically on a Heath Ceramics plate, like edible dominoes. Served with crème fraîche, chopped chives, chopped egg whites, yolks, and a joint of Cannabiotix Tropicana. To cook the blini I used an All-Clad stainless pan which takes time to heat but cooks everything perfectly when heated properly. A 1 tablespoon disher/scoop for exact batter blobs. To flip the tiny blini, I used an offset spatula. Lately I’ve been grabbing my Messermeister Kawashima 8” chef’s knife because I feel powerful wielding it. One of my favorite cutting boards is a tiny one from woodworker Edward Wohl, it’s a small maple cutting board without any cuts. All toppings were nestled into Heath Ceramics ramekins and Crate and Barrel mini bowls because the devil is in the details.
Champagne: Questionably Sweet, Still Chic
Nina brought a bottle of something sparkly and slightly too sweet, but you know what? We weren’t mad. We toasted like high society. “Champagne for my real friends, real pain for my sham friends” as my friend Chloe likes to say (if you’ve read the intro of my book you’ll know who I’m talking about). Also: Nina’s Ukrainian. Caviar is culture. This wasn’t just a Kitchen Sesh, it was a celebration of Nina joining the livestream as a co-host. A salty, fizzy, THC-laced moment of joy in a time when we need it the most.
Final Notes from the Infusion Throne
This was stoner luxury, served on ice. You don’t need to wait for a holiday or a harvest moon to treat yourself to caviar and infused blini. You just need a little rosin, the right tools, and maybe a bestie with a silver tray. If you want to learn how to actually do this—not guess, not Google, not blow your rosin on YouTube fails—join me every Saturday at 1:20pm PT for my Kitchen Sesh, and grab a copy of my cookbook How to Eat Weed and Have a Good Time.