Zachary Shine has been working in kitchens since he graduated The Institute of Culinary Education in New York City. After college, Zachary relocated to Colorado where he started working in the cannabis industry for a company called Sweet Mary Jane running the bakery. Zachary got into the industry because his mother suffered from severe rheumatoid arthritis and prescription medication just wasn’t helping much. He did a lot of research on joint pain and cannabis and edibles and tinctures seemed to be the best remedy for severe joint pain. With his background in culinary arts, Zachary knew he could help others, like his mother, while pursuing his passion. 

Edibles take a little to kick in but when they do, they can last up to 4 hours. If you are using them medicinally, you’re probably going for a high milligram dose 150-1000 mg. Recreational edibles can’t go over 100 mg in a 10 serving package. Knowing your dose is super important in edibles. Always start small- around 5 to 10 mg is a good place to start as a beginner.

THC or tetrahydrocannabinol is the chemical responsible for most of cannabis’s psychological effects. Cannabinoid receptors are concentrated in certain areas of the brain associated with thinking, memory, pleasure, coordination and time perception. THC attaches to these receptors and activates them. Most edibles are mainly made with THC but there are now some made with blends of THC/CBD. Edibles made with more cannabinoids than THC are the most beneficial due to the entourage effect. The entourage effect demonstrates that all the compounds in cannabis work together, and when taken together, they produce a better effect than when taken alone.

Since Zachary started working in this industry, he has seen how beneficial cannabis can be. "Creating edibles and helping patients is extremely gratifying so the cannabis industry I will stay."

 

Lemon Zingers

Recipe courtesy of Zachary Shine

Yield: 16 Bars at 10 mg a piece

Time: 3 Hours 20 min

Ingredients

For the Cannabutter:

.5g of cannabis decarboxylated

½ pound of unsalted butter (226.79g)

For the crust:

½ pound of cannabutter (226.79g)

½ cup of granulated sugar (100g)

2 cups of flour (256g)

1 teaspoon of lemon zest (2g)

¼ teaspoon of kosher salt (1.5g)

For the Filling

4 lemons, 2 tablespoons zest + zest for the crust (18g)

2 large eggs 3 yolks (168g)

1 ¾ cup of granulated sugar (350g)

¼ pound unsalted butter (110g)

½ cup lemon juice (115g)

2 teaspoons cornstarch (5.42g)

Pinch of kosher salt

Confectioners’ sugar, for dusting

 cannabis for infused lemon zinger edible

Cannabutter

De-carbing your cannabis allows you to convert the THCA found in your flower to THC. This will allow your edibles to be more potent and take effect more quickly. 

Ingredients

½ pound unsalted butter (226.79g)

.5g ground cannabis

Method

1. Preheat the oven to 220 F.

2. Place a sheet of parchment paper on your baking sheet and spread your ground up cannabis out over it.

3. Bake in the oven for 60 minutes to make sure THC is activated.

4. Take cannabis out of oven and put it into a bowl with the butter and put over a double boiler over low-medium heat for about 60 minutes.

5. Strain cannabis out of butter, let butter cool to room temperature, your infusion is now ready!

 

Method

1. Preheat oven to 350 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).

2. For the crust, cream the cannabutter, sugar, and zest until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and with the mixer on low, add to the cannabutter until just mixed. Don’t forget to scrape your bowl so everything comes together. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough and press it into a 9-by-9 inch baking pan. Chill in fridge for 15 minutes. Bake for 45 minutes until lightly browned.

3. While the shortbread is baking, prepare the lemon curd: Grate 2 tablespoon zest from lemons and set aside. Squeeze lemons to yield ½ cup juice.

4. Cream the butter in the bowl of an electric mixer fitted with the paddle attachment and add the sugar and lemon zest. Add the eggs, one at a time, and then add the lemon juice, cornstarch, and salt. Mix until combined.

5. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes) stirring constantly. Make sure mixture comes to a boil and stays there for 30 seconds or so, you should see it thicken up before you take it off the heat. But once it boils do not cook for longer than one minute or you risk the curd thinning out again.

6. When the shortbread is ready, take it out of the oven and carefully press it down with an offset spatula or flat surfaced tool. Pour the lemon curd onto the shortbread base and return the pan to the oven. Bake until topping is just set, 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners’ sugar before serving.

7. Cut pan 4 rows by 4 rows, it will be a little less than 2 in x 2 in.