Spruce Recipe- Mixed Conifer Syrup for Soda

 

 Mixed Conifer Syrup    makes about 4 c. syrup

880 g (4 c.) white sugar

500 ml (2 c.) water

160 g. (weight 5.6 oz) mixed conifer needles- spruce, fir, white pine, hemlock

4 Tbsp ascorbic acid powder (Vitamin C for preservation)

1. Chop the conifer needles up to break the cell walls. You can use fresh growth tips or the older needles. A mix of species will produce a more interesting taste!

2. In a large pot, add the sugar and water. Bring it up to a boil and stir, making sure the sugar has dissolved.

3. Turn off the heat and dump in the chopped conifer needles. Stir and cover the pot. Allow the pot to sit for 12-48 hours.

4. Strain the solids from the syrup and discard.

5. Take about 1/3 of the syrup and put it into a smaller saucepan. Whisk in the ascorbic acid and heat until dissolved. Return this smaller amount of syrup to the remaining syrup and bottle it up for storage.

Hemlock tree tips and needles

Spruce tips and needles

White pine tips and needles

Magnolia Flower Recipe- Magnolia and Onion Gastrique

This sweet/sour/savory/gingery condiment is served over toasted ciabatta bread with whipped ricotta.

 

Magnolia Flower Gastrique     makes about 360 g (1 1/4 c.)

225 g (8 oz.) onion, julienned

2 Tbsp sunflower oil

260 g magnolia flower petals

135 g (10 Tbsp) packed brown sugar

100 ml (6 Tbsp) Balsamic Vinegar

1/2 tsp salt

 

1. Julienne onion and cook in oil over medium heat until it starts to caramelize, about 10-15 minutes.

2. Julienne the magnolia flower petals and add to the onions in the pan with the salt. Cook until the petals are wilted, about 10 minutes more.

3. Deglaze the pan with the balsamic vinegar and add the brown sugar. Cook over medium heat until most of the liquid has evaporated, stirring. You will see a small amount of oil separate in the pan, you can pour that off.

4. Cool and store in the refrigerator for a month. Serve with fatty cheeses as a spread on a cheese board.

 

Chaga Recipe- Baked Chaga and Coconut Mochi

 

Chaga and Coconut Mochi--makes one 8" x 8" pan

150 g (8.3 oz) water

170 g (6 fluid ounces) canned coconut milk

3 Tbsp ground chaga

227 g (8 oz.) Mochiko rice flour

235 g. (1 c.) sugar

1 tsp vanilla

1. Preheat oven to 375° F.

2. Mix water, coconut milk, and ground chaga in a saucepan. Simmer 15 minutes. Strain out the chaga and let the liquid cool. You need to end up with 320 g. of liquid, so add more coconut milk as needed,

3. Mix chaga/coconut decoction with the rice flour, sugar, and vanilla. Pour into a greased 8" x 8" pan. 

4. Cover the pan with foil and bake 30 minutes. Remove the foil and continur to bake until it is firm to the touch. Cool and cut.