Pine Needle Syrup
2 cups fresh growth pine needles
1 cup sugar
2 cups water
In a saucepan bring the sugar and water to a boil. Cook until the sugar has dissolved then add the washed pine needles. Let this steep for at least 12 hours.
Wild Mushroom Strata
1 sourdough loaf
2 tbsp olive oil
1 onion, halved & thinly sliced
1/2 pound oyster mushrooms, chopped
1/2 pound morel mushrooms, chopped
3 tbsp thyme leaves
1.5 cups whole milk
1 cup sour cream
1 tsp salt & pepper
5 oz goat cheese
1.5 cups grated gruyere
Preheat oven to 400 degrees.
Cut bread into 3/4" cubes and lay on baking sheet. Toast in oven for 10 minutes.
In large skillet, heat oil over medium heat and add onions to saute for 3 minutes. Then cook onions on low heat until golden & tender.
Add mushrooms to large skillet and cook back on medium heat for 10 minutes.
Add thyme, salt & pepper then set aside.
Whisk eggs, milk, sour cream in medium bowl.
In a large bowl, add the toasted bread, mushroom-onion-thyme, grated cheese, and 2/3 of the goat cheese.
Add the whisk egg mix to large bowl and let it stand for 5 minutes.
Pour into a baking 4-quart dish and refrigerate overnight.
Cook next day at 400 degrees for 35 minutes. Then cook at 375 degrees for an additional 20 minutes.
Garnish with remaining goat cheese
Creamy Wild Greens Soup
1/2 pound of nettle leaves, dandelion leaves, watercress
5 garlic cloves
2 tbsp butter
2 tbsp flour or cornstarch
2 quarts bone broth or vegetable stock
1 cup heavy cream or dairy free alternative
salt & pepper to taste
Soak & strain leaves 3 times then chop and set aside.
Chop onion & garlic.
Heat butter in a large pot & add garlic, onion and saute for 4 minutes.
Add the greens and saute for 5 minutes.
Mix the thickener with 1/4 cup soup stock to the pot and stir with a whisk.
Add remaining stock and bring pot to a boil.
Simmer for 20 minutes and add salt & pepper to taste.
Blend with immersion blender.
Add heavy cream while simmering the soup on low until thoroughly heated.
(Recipes from Rhonda Akins)