Making cannabis edibles at home? Try these delicious thumbprint cookies and other recipes

The modern cannabis edible has changed significantly since the birth of the classic pot brownie. In today’s world, there are gourmet cannabis chefs, edible dining courses, infused dinner parties and a plethora of brands selling sophisticated edibles at dispensaries.

All of the options can be intimidating for a newcomer, but making basic edibles doesn’t have to be an arduous task. Start simple, follow the advice of seasoned cannabis chefs and choose an easy recipe.

If you’re following an edible recipe, don’t stray. Stick with the recipe, an altered recipe will likely cause an altered high. Consistency is key. If you’re following a normal recipe and adding cannabis, cook it at a lower temperature for a bit longer.

MAKING EDIBLES: THE BASICS

Start out making edibles for yourself, don’t share until you’ve gotten the process down. There are a few important elements to making edibles that can be confusing at first.

The umbrella term ‘edibles’ refers to any food or drink infused with cannabis. This is generally done with an infused oil or fat-based component, like olive oil, coconut oil or butter. Making your ‘cannabutter’ or other preferred infused base will be the first step to any recipe, though larger batches can be made and stored for up to three weeks in the freezer. This process will make your kitchen, and likely your whole home, smell like cannabis.

How to make cannabutter

The first step toward any infused product is called decarboxylation. This is just the process that releases the components of marijuana that gets you high, without actually burning it. You can do this with dabs or flower, but flower is recommended for beginners. There are several methods of ‘de-carbing,’ but oven roasting is the most common. This recipe will make 16 ounces of infused butter, but the same process can be used with other bases.

1. Preheat oven to 200°F.
2. Start with a quarter ounce of cannabis, or seven grams. Break it up by crumbling, cutting or tearing the flower.
3. Spread the cannabis on a cookie sheet, it should be one layer throughout.
4. Roast for 60 to 90 minutes. Check in 15 minute increments that the flower is roasting evenly. You want it to be dry, but not burnt.
5. Let the de-carbed cannabis cool to room temperature, then wrap in a cheesecloth.
6. Bring 16 ounces of oil or butter to a slow simmer in a saucepan. For butter recipes, add a cup of water to maintain consistency.
7. Place the wrapped cannabis in the saucepan. Simmer for 60 to 90 minutes, pressing the cheesecloth with a spoon around every 15 minutes.
8. Let the infusion cool to room temperature. Line a strainer with cheesecloth and strain into your container of choice. It’s a good idea to mark the container with the strain, dosage and date.

Some recipes, particularly drinks, will use tinctures instead. Tinctures are alcohol- or oil-based concentrations with high THC or CBD content. They come with liquid droppers and can be dropped under the tongue by themselves, or worked into food and drink. Cannabis cocktails are sometimes made with infused alcohol, which can be purchased or made at home.

Should you move on to making cannabis culinary goods for others, it’s vital you understand dosages and how to calculate them. This way, people at all tolerance levels can determine how much they should consume.

CANNABIS RECIPES

SAVORY

Tomato, Olive, Cucumber and Feta Salad

Ingredients

Salad

• 1 pound halved cherry tomatoes
• ¾ pound cucumbers, rough-chopped
• ½ cup Kalamata olives, diced
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh dill

Dressing

• 2 tablespoons infused olive oil
• 6 tablespoons non-infused olive oil
• 4 tablespoons red wine vinegar Pinch of sugar
• 1 garlic clove, minced
• 1 teaspoon dried oregano or 1 tablespoon minced fresh oregano
• Pinch of garlic powder, salt and pepper

Directions

1. Combine salad ingredients in large bowl and toss.
2. Whisk the dressing ingredients together and mix with salad.
3. Place salad in refrigerator for 30 minutes to 2 hours. Serves 4.

Cocktail meatballs

Ingredients

Meatballs

• 1 pound ground beef
• ¾ cup rolled oats
• ½ cup milk
• 1 tablespoon Worcestershire sauce
• ½ teaspoon onion powder Pinch of salt Dash of hot sauce, such as Tabasco
• 2 tablespoons infused butter

Sauce

• ¾ cup water
• ¾ cup vinegar
• ¾ cup sugar or pineapple juice
• 1 teaspoon paprika
• 2 teaspoons corn starch
• 1 tablespoon cold water

Directions

1. In a large bowl, combine ingredients for meatballs.
2. Make individual meatballs about the size of a golf ball.
3. Brown the meatballs in a skillet over medium heat until cooked through, giving them some color and texture.
4. In a large sauce pan, add water, vinegar, sugar or pineapple juice, and paprika.
5. Simmer for 5 to 10 minutes. Combine corn starch with cold water and add to sauce. Let thicken and then place browned meatballs in sauce. Can be served warm or at room temperature. Serves 6.

BAKED GOODS

Thumbprint cookies

Ingredients

• 1 ¼ cups flour Pinch of salt
• ⅓ cup sugar
• 2 tablespoons infused coconut oil, melted
• 2 tablespoons non-infused coconut oil, melted
• ½ teaspoon vanilla
• ¼ cup milk or nut milk, room temperature Peanut butter, jelly, or chocolate candy for center

Directions

1. Preheat oven to 350°F and line a cookie sheet with parchment paper.
2. In a large bowl, whisk flour, salt, and sugar.
3. Add melted infused and non-infused coconut oil, vanilla, and milk or nut milk.
4. Mix and knead dough until smooth.
5. Pull 1-inch chunks off the dough ball. Roll chunks into spheres.
6. Place cookies on prepared baking sheet and press the center with your thumb.
7. Fill divot with peanut butter, jelly, chocolate candy, or other sweet treat.
8. Bake 15 to 20 minutes, until golden. Serves 6.

Rustic Apple Tart

Ingredients

• 1 crust for a 9-inch single-crust pie (store-bought or your favorite recipe)
• 3 tablespoons melted canna-butter
• 2 large apples, peeled, cored, and thinly sliced
• 2 tablespoons maple syrup
• 1 tablespoon fresh lemon juice

Directions

1. Preheat the oven to 340°F.
2. Place the piecrust on your work surface and roll it out to about 11 inches. Brush the surface with the melted canna-butter and transfer to a baking sheet.
3. In a medium bowl, toss the apples with the maple syrup and lemon juice.
4. Arrange the apples on the crust, leaving about a 1-inch space around the edges. Fold the crust edges up gently to create a border.
5. Bake for 25 to 30 minutes until the apples are tender and the crust is golden brown. Let cool on a wire rack for about 10 minutes. Serve warm. Serves 9.

Source: tri-cityherald.com