christmas tree sorbet
- 1 pint Organic Douglas Fir Needles (*Do NOT use non-organic needles, which may have been exposed to or treated with poisons!)
- 1 cup Crème Fraiche
- 1 pint Simple Syrup
- 1 cup Verjus
- 3 Egg Whites
- 1 cup Sugar
For the base:
- Infuse 1 1/2 cups Douglas Fir needles into syrup. (Save the remaining for the candied garnish.) Gently add verjus and crème fraiche.
- Chill the base for at least 1 hour.
- Pour the chilled base into a sorbet machine or ice cream freezer and let it spin for 15 minutes. (If you don’t have a machine, you can whisk by hand.)
- Freeze the sorbet for at least 1 hour.
For the candied garnish:
- Whisk the egg whites.
- Dip remaining fir needles into egg white and whisk them around to coat.
- Drop the needles one by one into the sugar, then toss them around.
- Take the needles out and place them on acetate to dry.
- Allow to dry overnight, and they’ll be crispy by morning.
Serve the sorbet garnished with candied fir needles on top!
DOUGLAS FIR CURED SALMON (LOX)
- 1 Sockeye Salmon
- 1 cup Organic Douglas Fir Needles (*Do NOT use non-organic needles, which may have been exposed to or treated with poisons!)
- 1/4 cup Salt
- 2 ounces Sugar
- 1 tablespoon White Peppercorns
- 1 tablespoon Pink Peppercorns
- 1 tablespoon Black Peppercorns
- 2 ounces Gin
- Coarsely grind up the spices (peppercorns and coriander.)
- Poke holes in the skin of the fish (on the back)
- Season both sides of the salmon with the ground spices, salt, and sugar.
- Cover with Douglas fir needles.
- Sprinkle gin on both sides of the salmon.
- Wrap the salmon in plastic wrap.
- Refrigerate for 5 days with a light weight pressing down on the wrapped salmon (a half gallon of milk is the perfect weight). Flip the wrapped salmon in the fridge after 3 days to weigh down the opposite side for the remaining 2 days.
- Before serving, remove excess fir needles.
- Slice VERY thin and enjoy with a bagel!