Tag Archives: dandelion

Dandelion Salad

Dandelion Salad

Prep Time: 0

Yield: 0

Dandelion Salad

Ingredients

  • 4 slices bacon, cut in small pieces
  • 2 c. chopped new dandelion leaves, approximately
  • 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 Tbsp. sugar
  • 1 Tbsp. flour

Instructions

  1. Toss together chopped dandelion, chopped onion and fried bacon pieces. Set aside. In skillet warm butter and cream until butter melts. Beat egg and then add 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. Gather the dandelion leaves early in the spring before the plants flower or they will be bitter.
http://www.culinarycafe.com/2009/08/17/dandelion-salad/

Dandelion Jelly

Dandelion Jelly

Prep Time: 0

Yield: 0

Dandelion Jelly

Ingredients

  • 4 cups yellow parts of dandelion blossoms
  • 3 cups boiling water
  • 4 1/2 cups sugar
  • 2 Tbsp Freshly squeezed lemon juice
  • 1 pkg powdered pectin

Instructions

  1. 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.
  2. Bring the water to a boil and fill the water with dandelion blossom shreds. Simmer over very gentle heat about 10 minutes.
  3. Pour the water and blossoms through a strainer.
  4. Press the blossoms as dry as possible to extract the maximum amount of water.
  5. Add more blossoms to the strained water and simmer for about 10 minutes. Continue simmering and straining until all the blossoms are used up.
  6. Add more water to make up 3 cups. You lose some water because it is caught in the blossoms.
  7. 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.
  8. Boil hard for one minute.
  9. Skim. Pour into hot jars and seal.

Notes

I haven't used food coloring but I have seen this jelly lightly tinted and it looks prettier.

http://www.culinarycafe.com/2009/08/17/dandelion-jelly/