Dandelion "Coffee"
This really isn't coffee, but it's an interesting hot drink that's easy to make once you've dug the dandelion roots. Scrub the roots well and trim away broken ends and hair roots. Place in a shallow baking pan and bake at 250 - 275 degrees until lightly browned. Cool and grate, grind or put them in a cloth and crush with a hammer.
Pour a cup of boiling water over a scant tablespoon of the crushed root. Let it set for a few minutes, then strain. Add honey, sugar and/or lemon.
Jelly
Quart of fresh, bright dandelion flowers
2 tablespoons of lemon juice
5 1/2 cups of sugar
1 package (1 3/4 oz) powdered pectin
paraffin
Using enamel or stainless steel pan, boil the flowers in 2 quarts of water for 3 to 5 minutes, cool, and strain, pressing the liquid out of the flowers gently. Measure 3 cups of the liquid, add the lemon juice and pectin. Put into a deep jelly kettle and bring to a boil, then add sugar and stir to mix well. Stir and boil for 2 1/2 minutes, or until mixture sheets from a wooden spoon, pour into jelly glasses and seal with melted paraffin when cool .
Dandelion Wine
1 qt. dandelion blossoms
1 gal. hot water
3 1/2 lb. sugar
2 lemons, cut up
2 oranges, cut up
Pour hot water over dandelion blossoms.
Let stand for 24 hours.
Strain in a jelly bag.
Heat juice again and add sugar, lemons and oranges.
Reheat, then put in a stone jar.
Let ferment.
Skim everyday for 6 or 7 weeks. Then bottle
Fried Dandelion Blossoms
new blossoms on short stems
1 c. milk
1/2 tsp. salt
hot cooking oil
1 egg
1 c. flour
pinch of pepper
Pick new dandelion blossoms, those on short stems, and rinse well in cool, lightly salted water.
Cut off the stem ends close to the flower heads, leaving only enough to hold the petals together, because the stems and greenery are bitter.
Roll the dandelion flowers in paper towels to blot up the excess moisture, then dip each one in a batter made of 1 egg, beaten, with 1 cup milk, 1 cup flour, 1/2 teaspoon salt and a pinch of pepper.
Drop the batter-coated blossoms into deep hot fat (375 degrees) and fry until lightly browned.
Drain on absorbent paper;
Sprinkle with more salt, if needed, and serve at once as a hot hors d'oeuvre
Dandelion recipes
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