Spruce resin is probably the oldest form of chewing gum and tooth brush. New leafy soft shoots harvested in the spring are in fact the tree’s new growth; there is a 2-3 week window before they become too hard and lose their bright colour. They have a light resin taste with a hint of citrus. Preserve in vinegars, salt, sugars, syrup for desserts, compote, soups, cookies, beer, candies, herbal teas, game meat
Wild Game Kabob crusted in Spruce Shoots on Focaccia
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Thanks to Jovan Dozet for the
Focaccia bread
Served with Rat Tail Radishes |
Ingredients • Wild Game Kabob crusted in Spruce Shoots
- 1 kg of wild boar stewing beef cubed
- 500ml spruce shoots
- 125ml flax seeds
- 4 garlic cloves
- 250ml olive oil
- Salt, pepper
Instructions • Wild Game Kabob crusted in Spruce Shoots
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Combine the spruce shoots, flax seeds, garlic, olive oil, salt and pepper in a food processor
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Puree until smooth,
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In a container place meat and add marinade
- Marinate the meat for an hour
- Set BBQ on Medium – Low
- The marinade should adhere to the meat – just pat down
- BBQ for 5-10 minutes per side
- Serve
Ingredients • Focaccia Bread
- 6g sugar
- 10g yeast
- 120ml warm water
- 375g bread flour
- 60ml olive oil
- 2g salt
- 125ml dried ground cherries
- 3 leaves Lovage, chiffonade cut
Instructions • Focaccia Bread
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Dissolve sugar and yeast in warm water, let stand for 10 minutes
- Combine yeast mixture with flour in large bowl
- Add water until all the flour is absorbed
- Add ground cherries
- Add Lovage
- When dough holds, knead it on a lightly floured surface
- Oil a large bowl, turn to coat dough
- Cover with damp cloth, let rise in a warm place until doubled, about 35 minutes
- Preheat oven to 475F
- Punch down dough, knead briefly
- Pat dough into a lightly greased cookie sheet
- Brush with olive oil
- Bake 10 minutes for light and moist OR Bake 20 minutes for crunchy and darker
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