jyoutz
Super Member
Interesting. Pines and conifers in general have a sharp astringent turpentine taste and aroma. I will be skeptical until I hear otherwise.
Making Mugolio or Pine Syrup
- Thread starter HawkinsHollow
- Start date
OP
HawkinsHollow
Veteran Member
Yep, one more day!! I am pretty excited too! I have 3 batches going, I plan on letting at least one of them go for 2+ months see how it changes the flavor. Stay tuned! Might take me a couple days to finish it into syrup form.
OP
HawkinsHollow
Veteran Member
What was the last piece of a pine tree you tasted?
jyoutz
Super Member
Well, working in the woods I have bitten down on a few pine needles and tasted sap balls. It never made me think this would be something good to eat. Native Americans used to strip bark and eat the soft inner cambium of pines during times of hardship, but it was never a preferred food.
I believe they called it a gin and tonic
Not to my liking.
OP
HawkinsHollow
Veteran Member
Here is just one of the VERY complimentary explanations of Pine Syrup with a recipe.
Mugolio: Pinecone Syrup You Can Put on Everything | Wild + Whole
And another EXCELLENT write-up about this culinary treat.
foragerchef.com
Mugolio: Pinecone Syrup You Can Put on Everything | Wild + Whole
And another EXCELLENT write-up about this culinary treat.
Mugolio: Pine Cone Syrup
Mugolio, or syrup extracted from pine cones, is one of the most delicious chef secrets available to foragers, and costs pennies to make.
foragerchef.com
This reminds me . . . When I lived in Houston in the '70s and '80s there was a Greek restaurant down on the ship channel that was frequented by the sailors in port. Rustic but great food. They had a wine list that included wines with rosin. One night on a lark I ordered a bottle with rosin. The waiter asked if I was sure that's what I wanted. When I asked, he said I wouldn't like it, so I changed my order.
Later, I learned that the stuff is an old tradition. Seems the Roman soldiers were drinking up the Greeks' wine as they ransacked the place, so the Greeks started adding pine rosin to discourage the practice.
As a pine tree farmer, I'm all for finding new markets, but I don't think foodstuffs is going to fly. But if we can convert plants to 'meat', who knows?
Later, I learned that the stuff is an old tradition. Seems the Roman soldiers were drinking up the Greeks' wine as they ransacked the place, so the Greeks started adding pine rosin to discourage the practice.
As a pine tree farmer, I'm all for finding new markets, but I don't think foodstuffs is going to fly. But if we can convert plants to 'meat', who knows?
OP
HawkinsHollow
Veteran Member
OK!! I canned batch #1! I got about 3 pints out of a quart jar of sugar and Virginia pine pollen cones. I like it! I tried it on some vanilla ice cream. It is a delicate mix of woodsy, floral, and citrus notes. I bet if I let someone try it and they did not know it was pine syrup they would be hard pressed to come up with pine syrup. It is not piney or resinous AT ALL. Again this is just my initial impression, I look forward to trying it on pancakes. I have 2 more batches, one made with Virginia Pine and turbinado sugar and the other with white pine and brown sugar. Looking forward to trying them, I might harvest the turbinado sugar one soonish. The white pine one I might let stew for another month or so, to see if it changes as it matures.
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jyoutz
Super Member
Pollen cones? That’s different. I thought you were using the resinous needles.
CalG
Super Member
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Tap a maple tree, collect the sap and boil it down. You get Maple Syrup! The sweet essence of breakfast waffles!
Tap a pine tree, collect the sap and boil it down. You get turpentine! Turps will kill you faster than horsemen ride!
;-)
Tap a pine tree, collect the sap and boil it down. You get turpentine! Turps will kill you faster than horsemen ride!
;-)