The aroma and intensity of the spruce we received while not delicate in texture has been quite useful in infusions and as a flavoring agent. I am quite happy with our spruce yogurt which has influenced a number of new dishes. (see spruce photo album)
The yogurt has been turned into a sorbet as well as a whipped yogurt with the addition of gelatin. The flavor and perfume of the forest is enhanced by the rich tang of the yogurt. Further dishes to come.
One in the works is using the tamari infused with spruce.
