hanover (1).png

Lit Literature: Three Magical Faded Fantasy Meals Inspired by Our Fave Reads

Updated: Aug 17

We love snuggling up with a good book and some delicious and dank canna-infused food inspired by our favorite fantasy reads. We thought that national book lovers day was a perfect time to share some of our favorite literature-inspired menus. From the rolling green fields of the Hobbit to the outer ranges of space in Dune, these three infused immersive literature-based meal plans are a great way to have an adventure from the comfort of your own home.

You might have heard of The Witcher Series, but did you know that this is an adaption of a video game based on an original series by Andrzej Sapkowski?

It was then I came upon the strange plant that would change my life till the end of my days. Ignorant of its value at the time, I frivolously used it for kindling. Yet as soon as it began to smolder and its sweet scent filled my nostrils, I felt light and the coastal breeze whisked all my troubles away.

Weedy Witcher Rustic Summer Menu

This rustic meal starts with a wine and charcuterie moment, followed by a fresh and faded ratatouille, with a sweet infused honey drizzled fruit salad for dessert. You will feel like you have been whisked away to Beauclair's Garden.

  • Baguette

  • Camembert

  • Infused chocolates

  • Dried fruit and nuts

  • Infused honey

  • Grapes

  • Herbed crackers

  • Olives

  • Sliced pear

  • Infused Jams

  • Assorted meats

Directions:

If you know us you know we are all about a cannabis charcuterie moment here at SoStonedCo. This appetizer board showcases regional delicacies from the book, paired with your favorite infused chocolates, jams, and honey this starter packs a punch and will satisfy all of your munchie flavor cravings.


Arrange cheeses on a serving board, follow by meats, pickled items (like olives), spreads and sauces, fruit, nuts and dried fruit, crackers, and sliced bread.


Serve with your favorite cannabis-infused wine to enhance and elevate the experience.


Fresh, faded, and herbaceous, this ratatouille is perfect for a rustic summer lunch or dinner. Serve with pasta or toasted bread and add additional veggies or meat to taste.

  • 3 tbsp infused EVOO

  • 2 sweet onions sliced

  • 4 cloves minced garlic

  • 5 sliced tomatoes

  • 4 sliced zucchinis

  • 3 sliced eggplants

  • 3 medium sliced peppers ( red, yellow, and orange)

  • 1 tsp dried thyme

  • 1/2 tsp fresh diced dill

  • 2 tbsp diced fresh oregano

  • 2 tbsp diced fresh basil

Directions:

Preheat the oven to 400 F, and brush a baking pan with butter or oil. In a large bowl combine onion, garlic, tomatoes, zucchini, eggplant, and peppers. Sprinkle with herbs and coat with infused olive oil.


Layer these in the greased baking pan and cook for an hour or until bubbling and cooked through. Serve it immediately and garnish with fresh herbs, hot sauce, pasta, or bread!

This light faded fruit salad is a perfect way to end a rustic meal on a summer night. Highlighting seasonal berries, infused honey, and a pop of lime this is a refreshing and healthy dessert option Geralt would approve of.

  • 2 sliced bananas

  • 2 cups of fresh blueberries

  • 2 cups of fresh raspberries

  • 2 cups of fresh strawberries sliced

  • 5 tbsp infused honey

  • 1 tsp of fresh lime juice

  • 3/4 tsp of poppy seeds

Directions:

Toss fruit in a large bowl with honey and lime juice, sprinkle with poppy seeds, and serve chilled.


Lit Lord of The Rings Menu

A canna-classic, Lord of the Rings is an even better read than it is to watch (and we love the movies). This menu will have you feeling like you are in the shire smoking the best green with your mischievous crew!

"Old Toby. The finest weed in the South Farthing."

Hobbit Meal Plan

  • Breakfast - Infused Tea with English Muffin

  • Second Breakfast - Apple Strudel Faded French Toast

  • Elevensies - Infused Tea with Scones

  • Lunch: Potato Chicken Stew

  • Afternoon Tea: Infused Tea and Biscotti

  • Dinner: Spiced Beef


Faded & Foggy London Fog

  • 1 bag of Earl Grey Tea

  • 1/2 cup of boiling water

  • 3 tbsp infused honey

  • 1/4 tsp vanilla extract

  • 1/2 cup hot milk of your choice

  • cinnamon

Directions:

Steep the tea bag for 5 minutes in boiling water. Remove the bag and add honey and vanilla, stir until well combined. Whisk hot milk until frothy and pour slowly into tea. Sprinkle with cinnamon and serve!


Creamy Canna Oolong Milk Tea

  • 1 bag of Oolong Tea

  • 1 cup of boiling water

  • 1/3 cup of milk of your choice

  • 3 tbsp infused honey

Directions:

Steep the tea bag for 5 minutes in boiling water. Gently heat the milk (do not scald), and add honey and any flavors you want to incorporate into the milk. Remove the tea bag and add the milk mixture. Serve hot or cold.


High Honey Chamomile Tea Latte

  • 1 1/2 cups boiling water

  • 2 chamomile tea bags

  • 1 1/2 cup of milk of your choice

  • 3 tbsp infused honey

  • cinnamon

Directions:

Steep the tea bag for 5 minutes in boiling water. Gently heat the milk (do not scald). Remove the tea bag and add honey, stir until well combined. Divide between two mugs and top with frothed milk top with cinnamon and serve immediately.

Hobbits love apples, sweets, baked goods, and farm-fresh eggs. It is for those reasons that this faded apple strudel french toast is a perfect option for second breakfast!

  • 3/4 cup of milk

  • 3/4 cup of heavy cream

  • 8 large room temp farm fresh eggs

  • 1 tbsp vanilla extract

  • 1 loaf challah bread (8 slices)

  • 6 tablespoons of canna-butter

  • 1 cup light brown sugar

  • 1/2 cup of pure maple syrup

  • 1/2 tsp cinnamon

  • 1/4 tsp salt

  • 5 apples sliced thin

  • 1 tsp lemon juice

  • 3 tbsp canna-butter

  • 1/4 tsp salt

  • 1/4 cup cane sugar

  • 1/4 cup light brown sugar

  • 2 tsp cinnamon

  • 1 tbsp cornstarch

For the Sauce

  • 1 tbsp vanilla extract

  • 2/3 cup of milk

  • 1/2 cup of heavy whipping cream

  • 1 tbsp cornstarch

  • 1/3 cup of sugar

  • 1 pinch salt

  • 4 egg yolks

Directions:

In a large bowl mix 3/4 cup milk 3/4 cup heavy cream, 8 eggs, and 1 tbsp of vanilla extract. Combine well and put to the side. Place bread in a baking dish or shallow plate and pour the liquid over all 8 slices. Cover and chill overnight or for 8 hours.


Preheat the oven to 350 F, and melt 6 tablespoons of canna-butter over medium heat in a pan. Turn heat off and stir in 1 cup of brown sugar, 1/2 cup maple syrup, 1/2 tsp of cinnamon and 1/4 tsp of salt. Spread this on the bottom of another baking dish and arrange soaked bread on top. Bake for 30-40 minutes or until golden brown.


While that is cooking, start to prep the apple topping. In a large bowl mix apples and lemon juice. Heat 3 tbsp of canna-butter in a large saucepan. Add apples, 1/4 tsp salt, 1/4 cup of cane sugar, and 1/4 cup light brown sugar. Stir frequently to coat and cook well. After 10 minutes add 2 tsp of cinnamon and 1 tbsp of cornstarch. Allow to thicken for a few moments and remove from heat.


Last is the strudel sauce aka German vanilla dank drizzle! Mix cornstarch with 2 tbsp of cold milk in a saucepan. Separate yolks from egg whites and beat. Bring the remaining milk, whipping cream, sugar, salt, and vanilla to a boil and set to the side. Gradually whisk in the egg yolks and cook on low for 2-3 min.


Top each piece of french toast with a scoop of apple mixture and a drizzle of that vanilla sauce for a sweet and stoney treat!



Chicken, veggies, and potatoes of course! This delicious and flavorful stoney stew is a perfect lunch before a shire nap!

  • 2 lbs chicken legs and thighs

  • 2 tbsp infused oil

  • 3 medium carrots sliced

  • 1 sweet onion cut into wedges

  • 6 garlic cloves minced

  • 5 cups chicken broth

  • 2 tbsp flour

  • 12 oz cleaned and scrubbed potatoes quartered

  • fresh parsley

  • salt and pepper

Directions:

Season clean dried chicken with salt and pepper. Heat 1/2 infused oil in a large dutch oven, and brown chicken on all sides, and transfer to a plate. Reduce heat and add remaining oil, add onions and carrots and cook until lightly brown and softened, add garlic, and 1/2 cup of chicken broth. Scrape all the crispy bits from the bottom of the pan and stir them into the broth.


In a separate bowl whisk flour and 1/2 cup of broth, and add to the dutch oven. Stir in chicken and remaining broth. Add bay leaf, salt, and pepper. Bring to a boil, and simmer for 30 minutes.


Add potatoes and cook until soft uncovered, 20-ish minutes. Add salt and pepper and drizzle with a little extra infused oil before serving with bread or rice.

This simple stoney spiced beef is such an easy meal that is full of flavor and great for filling the house with delicious smells that would have any hobbit's tummy rumbling.

  • Dry red wine

  • 2 sweet onions cut into wedges

  • 1 tsp allspice

  • 1 tsp cinnamon

  • 1/2 tsp cloves

  • 1 bay leaf

  • salt and pepper to taste

  • 3 tbsp infused honey

Directions:

Cover beef with wine, honey, and spices, and marinate overnight. Drain and save reserve liquid and preheat the oven to 300 F. Transfer meat to a roasting pan and heat half of the marinade to boiling in a pot and add 1/3 cup of boiling water, pour over the meat, and simmer for 3-4 hours. Add in root veggies and serve with rice, bread, or gravy.


Dank Dune Menu

Lastly, this stoney menu is full of spices and inspired by one of our favorite sci-fi classics dune.

"He who controls the spice controls the universe."

These delicious rice dumplings are a healthy and traditional breakfast staple and a great energy-dense meal to get you ready to head to the spice mines.

  • 3 tbsp infused oil

  • 1 tsp mustard

  • 1 tsp urad dal

  • 1/4 tsp fenugreek

  • 2 dried red chilies

  • 1 cup of idli Rava

  • 1 sprig of curry leaves

  • 1 cup tamarind water

  • 1/2 cup grated fresh coconut

  • 1 tsp salt

  • 3 cups boiling water

Directions:

Heat oil and add mustard, urad dal, fenugreek, chili, and curry leaves. Add idli Rava and saute until fragrant. Add grated coconut and salt, stir well and add boiling water over medium heat. Stir constantly to maintain smooth consistency, and cook until mixture holds form. Cool until you can handle it, and form balls with a small thumb indent on one side. Steam for 15 minutes and serve with chutney or your favorite condiments.



This Arrakis chicken is rich in spice, full of flavor, and a wonderful pairing with rice or flatbread.

  • 3 lbs chicken thighs

  • 1 onion cut into wedges

  • 1 tsp ground cumin

  • 1/2 tsp ground ginger

  • 1/2 tsp ground coriander

  • 1/4 tsp ground cinnamon

  • 1/4 tsp ground cayenne

  • Salt and pepper to taste

  • 1/3 cup chicken bone broth

  • 15 oz can chickpeas

  • 1/2 cup of green olive

  • 1/2 cup dried apricots

  • 1/3 cup of sliced almonds

  • 2 tbsp of THC tincture

Directions:

Toss chicken with onion wedges, cumin, ginger, coriander, cinnamon, cayenne, salt, and pepper. Transfer to a slow cooker and add the bay leaf, tincture, and broth. Cover and cook for 2 hours on high. Stir in chickpeas, olives, and apricots, cover, and cook until chicken is tender (about 1 hour), season with salt and pepper to taste.


Toast almonds, place chicken and juices in two bowls, and top with the toasted almond slices. Serve with couscous or flatbread drizzled with infused olive oil.


Warm and spiced this Tabara cake is a sweet honey cake served with fresh fruit and spiced coffee in many Freman homes.

  • 1 cup flour

  • 1 1/2 tsp of baking powder

  • 1/2 tsp salt

  • 1 cup unsalted canna-butter

  • 2/3 cup of unfused honey

  • 4 large eggs

  • 2 tbsp of milk

  • 1 pinch of orange zest

  • 1/2 cup almond flakes

Honey Glaze

  • 2/3 cup of infused honey

  • 1/4 cup water

  • 3/4 tsp lemon juice

Directions:

Preheat the oven to 350 F and butter an 8in a cake pan. Whisk flour, baking powder, and salt. In a separate bowl mix butter and honey, and cream until fluffy. Add one egg followed by 1/4 of the flour at a time, repeat and mix until all eggs are incorporated and the mixture is blended well. Stir in milk, and orange zest until thick, smooth and soft.


Scrape batter into a prepared pan, smooth the surface, and top with almond flakes. Bake for 45 minutes or until a toothpick comes out clean. Cool for 30 minutes, and prepare the glaze. Bring honey and water to a boil for 3-5 minutes over med heat, add lemon juice and boil an additional 3 minutes. Cool for 15 minutes.


Poke holes in your cake using a fork or skewer, pour 1/3 of the honey glaze and let it absorb, repeat 2 more times. Let the cake soak for 30 minutes.


Serve warm with fresh fruit and spiced coffee for an indulgent infused dessert.


Try any of these recipes.

We would love to know what you thought! Tag @sostonedco on Instagram and share with the hashtags #sostonedco #dankanddelicious #canna-caviar.


0 views0 comments