Wildplants--Dandelions

I have come across so many recipes for dandelions,I dee-cided to make them thar own little page.Don't want to bunch'em up ya know.This ain't bad for a bunch of "weeds" that homeowners have cursed for years. You wouldn't want to pick these dandelions from lawns that have been sprayed with weedkillers or off the side of the roads, where who knows what would be on them. If there's any such thing as a meadow or field remaining near you, get permission for the owner and pick those :>)
 

Dandelion Jelly


4 c. yellow parts of dandelion blossoms
3 c. boiling water
4 1/2 c. sugar
2 tbs. Freshly squeezed lemon juice
1 pkg. powdered pectin

Pull the yellow blossoms apart from the green parts. Get lots and lots of blossoms. While you are collecting them, you can freeze what you already have. Make sure there are no green parts since the green parts have a bitter flavor. I pack the blossoms into a 4 cup measure. More blossoms mean more flavor for the jelly. Bring the water to a boil and fill the water with dandelion blossom shreds. Simmer over very gentle heat about 10 minutes. Pour the water and blossoms through a strainer. Press the blossoms as dry as possible to extract the maximum amount of water. Add more blossoms to the strained water and simmer for about 10 minutes. Continue simmering and straining until all the blossoms are used up. Add more water to make up 3 cups. You lose some water because it is caught in the blossoms. Strain the water very well. I use a coffee filter. Combine water with lemon juice, sugar and pectin. Bring to roiling boil and stir until sugar is dissolved. Boil hard for one minute. Skim. Pour into hot jars and seal.

Pennsylvania Dutch Dandelion
(With Cooked Dressing)

4 slices bacon, cut in small pieces approximately 2 c. chopped new dandelion leaves
2 tbs. chopped onion
1/4 c. butter
1/2 c. cream or milk
1 egg, beaten
1/2 tsp. salt
dash of pepper
1/4 c. cider vinegar
2 tbs. sugar
1 tbs. flour

Toss together chopped dandelion, chopped onion and fried bacon pieces. Set aside. In skillet warm butter and
cream until butter melts. Into beaten egg, mix salt, pepper, vinegar, sugar and flour. Blend the egg mixture into the
slightly warm cream mixture. Increase heat and cook, stirring constantly until the mixture thickens. Pour hot dressing over
the greens and toss gently. Serve at once. This serves 4 or 5.

Gather the dandelion leaves early in the spring before the plants flower or they will be bitter. The dressing is also
good over endive or fresh spinach.

Place 3 double handfuls (cup your two hands together) of unwashed dandelion blossoms into 1 liter of water and bring to a boil.  Remove from heat and let stand overnight.  Next morning, remove the flowers from the water, squeezing well with the hands to remove as much water as possible.  (Squeeze the water back into the pot.)  Discard the blossoms.

To the liquid in the pot, add 2 pounds of sugar and a thick slice of lemon.  Bring to a boil, reduce heat and, stirring frequently, let simmer until the mixture reaches the consistency of honey.  Let cool, pour into a jar and store, covered, in a cool place.

Note:  Since the dandelions must not be washed, they must be gathered from places where they're guaranteed to be clean and uncontaminated by pesticides.

Please be sure and don't pick them in public parks, which are regularly sprayed with pesticides and fertilizers and where people like to walk their dogs.

Source: alt.creative-cooking

Dandelions

The unopened buds can be battered and deep fried, having a taste similar to mushrooms.The greens are good boiled,but make sure they dandelion isn't flowering or there will be a bitterness.Roots of the dandelion can
roasted, ground and added to coffee .The flowers can make a wonderful wine.Any you thought they were just pesky weeds!

  The flowers, fully bloomed, can be batter fried in a sort of fritter.
  Remove the green bracts and dip the flowers in the batter of your
  choice. The following is recommended:

  Beat 1 egg with 1c milk
  Blend in 1 c flour, 1/2t baking powder and 1/2t salt.

  The flowers can also be added to salads as an edible garnish.

2 tbs. butter
2 tbs. flour
2 c.  milk
2 c. dandelion flowers
1/8 tsp. celery seed
1/8 tsp. thyme
1 bay leaf 

Melt butter in a medium saucepan over low heat.  stir in the flour to make a roux.  Stir in the milk a little at a time until smooth.  Mix in the dandelions, celery seed, thyme, and bay leaf.  Simmer until the flowers are tender, 15-20 minutes.

(The book notes that Oliver Wendall Homes likens the color of dandelion to "sparks that have leapt from kindling sun's fire.")

Yield: 3 Servings

2 c. dandelion blossoms
2/3 c. cracker crumbs
1 egg, beaten
2 tbs. milk 

Combine egg and milk.  Dip flowers first into egg mixture, then into cracker crumbs.  Saute in oil for one minute on each side.  Serve hot.

From: Clark E. Derr
 
 

Dandelion Wine is made from the flowers. If you're feeling particularly motivated, here's how to go about making it:

Gather 1 gallon of dandelion blossoms. In a large container, mix with:
2 unpeeled lemons
2 unpeeled oranges
2 *peeled* grapefruit
1 cup raisins
1 cup sugar

  Add boiling water to cover, stir, and let cool.

  Stir in a package of dry baking yeast.

  Cover. Stir daily for a week.

  Strain the mixture through a couple layers of cheesecloth, squeezing
  well to extract all the juices. Add 4 cups or sugar- or to taste. Let
  this mix sit a further 5 days.

  Now pour the filtered mix into bottles, but don't seal the bottles
  yet. Wait until all fermentation has ceased, then cork or otherwise
  seal the bottles, and let them age. How long? Well, the longer the
  better.

  This is a rather labor intensive activity, which is why it seems to be
  restricted to people who have a lot of time on their hands.

  Roots

  The root of the dandelion can be roasted and ground to make a coffee
  like beverage, as can the roots of the chicory, to which the dandelion
  is related. They can also be scraped, boiled, sliced and sauteed,
  like carrots, or pickled.

  From: Michael J Edelman

Recent research has shown the dandelion to be nature's richest vegetable source of cancer-fighting beta-carotene. It is also richer in potassium than bananas, in iron than spinach and the flowers are richer
in lecithin than soybeans. On top of all that, we now learn that dandelions contain all the trace minerals the body needs for good health .
 
 

Dandelion Tea (Reading purposes only--no medical advice intended.)

Infuse 1 oz. of dandelion in a pint of boiling water for 10 minutes; decant, sweeten with honey, and drink several glasses in the course of the day.

 Or take 2 oz. of freshly-sliced dandelion root, and boil in 2 pints of water until it comes to 1 pint; then add 1 oz. of compound tincture of horseradish. Dose, from 2 to 4 oz.
Use for a sluggish state of the liver.

 Or 1 oz. dandelion root, 1 oz. black horehound herb, 1/2 oz. sweet flag root, 1/4 oz. mountain flax. Simmer the whole in 3 pints of water down to 1 1/2 pint, strain and take a wineglassful after meals for biliousness and dizziness.
 

"This pesky weed is a dieter's friend, aiding digestion and cutting back on snack attacks.Dandelion leaves prompt the release of enzymes that break down carbohydrates, so our bodies are less likely to store them as fat."

"Dandelion has also been shown to help regulate blood sugar. That's good news for dieters because swings in your blood sugar level can lead to cravings and fatigue."(sent in by reader who did not want name used)

Dandelion Wine II

2 quarts dandelion flowers
3 lbs. granulated sugar
1/2 oz. yeast
1 lemon
1 orange
1 gallon boiling water

Pick the dandelion flowers (heads only) on a fine day when the flowers are open. Wash the flowers very well to remove
any insects, etc., and put them in a large bowl. Thinly slice the lemon and orange and add the slices to the dandelion
flowers. Pour one gallon of boiling water over the dandelions and stir well. Cover the bowl and let stand for 10 days.

After ten days, strain the liquid off into another bowl and stir in 3 lbs. granulated sugar. Spread 1/2 oz. of yeast on a slice
of toast and float on top. Cover the bowl and leave it set for another 3 days.

After three days remove the toast and strain the liquid again, then bottle.

Too many of my recipes are guess-that-will-do and I am horrible about measuring anything. The following recipe is a
 prime example of how I cook. The ingredients are listed but the measurements are up to you (the chef and creator for
your table).

Clean and wash dandelion roots thoroughly. Boil potatoes and dandelion roots and cook till both are tender. Remove
from water (the water makes excellent base for soups), mash potatoes and dandelions and add chopped parsley,
garlic, basil and one medium diced onion. In lg. skillet, sauté garlic and red pepper in olive oil about a minute. Add
potatoes and dandelions and continue to cook another 15 minutes. Enjoy with fresh crusty Italian Bread and dry red
wine.

Green Sauce

Cut crowns finely crosswise, add a pinch of salt, a pinch of sugar and one small onion chopped. Set aside in a glass
 bowl. Fry 2 or 3 slices of bacon and chop fine. When bacon is crisp, remove it and add 2 tablespoons of cider vinegar to
the hot bacon fat. As this boils up pour it over the chopped dandelion crowns and stir. Garnish with crisp bacon bits and
  boiled egg and serve immediately.

Toss together the salad ingredients. Combine the dressing ingredients and mix well. Toss the salad in the dressing  and serve.

Dandelion Green Fettuccini

2 c. dandelion greens
2 eggs
1 1/2 c. flour
1/2 tsp. salt 

This recipe also works for other greens such as beet greens or chicory. When making the pasta, adjust the amount of
flour to the moisture of the greens.

In a blender put dandelion greens and eggs, blend until smooth. Transfer to a bowl, add salt and start adding flour
while beating with a spoon. Keep adding until dough is stiff.

Turn out onto floured surface and knead until smooth (approximately 5 minutes). Roll out with rolling pin to
1/8"-1/4" thickness or thinner. Allow to stand and dry 1 hour, then cut into strips. Drop into boiling water and cook 1-2
minutes.

Batter-Fried Dandelion

2 c. dandelion blossoms
1 egg -- beaten
1 c. milk
1 c. flour
1/2 tsp. salt
1/4 tsp. pepper
fat for frying 

Pick the dandelions as close to the head as possible (the stems are very bitter).  Rinse well; pat dry with paper towels.  Beat the egg, milk, flour, salt, and pepper in a small bowl.  Dip each flower into the batter. Deep-fry in oil that is hot but not smoking (350ºF - 375ºF), until golden brown.  Drain on paper towels and sprinkle with salt.
 

Potatoes & Dandelions

Yield: 6 Servings

4 to 6 potatoes
2 qt. basket or more dandelions
1/4 c. olive oil
2 to 3 cloves garlic; chopped
1/2 tsp. red hot pepper; crushed

Dandelions are FREE. If fresh picked, best before they flower. Clean and wash thoroughly.  Boil potatoes in lg. pan about half an hour; depending on size, add dandelions and continue cooking till both are tender. Remove from water (water makes excellent base for soups, peel and mash potatoes, cut dandelions if large, and mix together. In lg.
skillet, saute garlic and red pepper in olive oil about a minute. Add potatoes and dandelions and continue to cook another minute. Add potatoes and dandelions and continue to cook another 15 minutes.

Enjoy with fresh crusty Italian Bread and dry red wine.  You may also used leftover mashed Potatoes. Brought to Ellis Island in 1937.

Dandelion Salad

(from Fine Old Recipes, Culinary Arts Press, 1936

1/2 c. cream
2 eggs
1 tbs. sugar
1 tsp. salt
4 tbs. vinegar
1/4 c. butter
paprika
pepper
4 sl. bacon, thick
1 bunch dandelion greens (can substitute dandelion crowns)

Carefully wash and prepare the dandelion as you would lettuce. Roll in cloth and pat dry. Then put into a salad bowl and place in warm place. Cut bacon in small pieces, fry quickly and drop over the dandelions. Put the butter and cream into a skillet and melt over a slow fire. Beat eggs, add salt, pepper, sugar and vinegar and mix with slightly warm cream mixture. Pour into skillet and under increased heat,stir until dressing becomes thick like custard. Take off and pour piping hot over dandelion. Stir thoroughly. Never use  dandelion after it has begun to flower, for then it is apt to be bitter.

Dandelion Salad II

1/2 lb. tender, fresh dandelion greens
1/2 c. thinly sliced red onions
2 tomatoes, cut in fourths.
1/4 lb. sharp cheddar cheese, grated
1/2 tsp. black pepper
1/4 c. salad oil
3 tbs. vinegar
1 tsp. dill

Wash the dandelion greens carefully. Drain well and cut into pieces. Add the onions, tomatoes, and cheese. Toss to mix.Make a salad dressing by mixing the pepper, salad oil,vinegar, and dill. Dress the salad, toss, and serve.

WARNING. Contact dermatitis has been reported from handling dandelions. This is most likely from the latex in the leaves and stems. Do not eat dandelions from lawns that have been chemically treated with herbicides, preemergents or weed-and-feed type fertilizers.

Dandelion "Mushrooms"

15 dandelion flowers flowers, rinsed in water but still slightly moist
1/2 c.flour
2 tbs. butter

Dredge moist flowers in flour. Heat butter in a heavy frying pan. Add flowers.
Dredge moist flowers in flour. Heat butter in a heavy frying pan. Add flowers and fry quickly, turning to brown all sides. Serve hot. Tastes like mushrooms.

Dandy eggs

1 tbs. sweet/unsalted butter
20 dandelion buds
4 eggs
1 tbs. water
4 dandelion flowers

Melt butter in a 10-inch frying pan over medium heat. Add buds, cooking until they start to open into flowers. Whisk the eggs and water until the mixture is light and frothy. Slowly pour the eggs into the cooked buds, stirring gently as the eggs set. Cook to desired consistency. Serve garnished with dandelion flowers.

4 ea.  big handfuls of dandelion tops
1/2  lemon, juiced
1 quart  cold water
2 lbs.  sugar

Place the tops in the water and bring to a slow boil. Let boil half a minute then cool overnite. The next day, strain and push out the excess water. Discard the blooms and save the dandelion water. Mix this water with the lemon and sugar and simmer until most of the water has evaporated. Do not bring to a hard boil.

Let the mixture cool, then simmer again until thick in consistency like maple syrup. This can be poured over flapjacks either warm or cool.
 

  © 1999, 2000-2001-2002-2005.Going Home,All rights Reserved

Web Hosting · Blog · Guestbooks · Message Forums · Mailing Lists
Allwebco Web Templates · Build your own toolbar · Site Building Articles · Audio, Fonts, Clipart
powered by bravenet.com