Yep, that’s right you can eat your Christmas tree! Just make sure you remove any ornaments and decorations before you cook it!!!
The white pine and the pine trees are rich in vitamin C. The inner bark, the nuts and the pine needles can be used in many delicious recipes that you can easily cook in your own kitchen.
Now that Christmas is over be creative and instead of throwing away your Christmas tree, use some of it to cook it and taste it!
200g pine nuts
2 teaspoons ground pepper
1 teaspoon honey
4 tablespoons garum or anchovy paste
Soak the pine nuts overnight in water. Then drain and grind them finely in the blender or pound them in a large mortar. Add the pepper, honey and garum. Heat the sauce in a bain-marie. Meanwhile put the eggs into a pan of cold water and bring to the boil. Let them cook for 3½ minutes, then take them off the heat, plunge them into cold water and peel them carefully. The outer edge of the egg white must be firm, but it must be soft inside. Put the eggs, left whole, into a deep serving bowl and pour over the sauce. Serve.
1 1⁄2 lb. mussels, scrubbed and beards removed
Dried pine needles, for smoking
Place mussels, rounded side up, about 1″–2″ apart, between the slats of the grill grate. Pile lightly packed dried pine needles atop mussels to a height of about 12″. Light needles with a match; stand back. Allow needles to burn to ash, about 4–5 minutes. Dust away excess ash. Eat the mussels straight from the grill.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, and salt in a large bowl; stir well with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Remove 1/3 cup flour mixture; place in a small bowl. Stir in pine nuts and cinnamon; set aside.
Combine the remaining flour mixture, sour cream, and the next 6 ingredients (sour cream through egg) in a large bowl. Beat with a mixer at medium speed until well blended. Pour the batter into a 9-inch round cake pan coated with cooking spray. Arrange the pear slices evenly over the batter. Sprinkle with pine nut mixture. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.