Dandelion Wine

- 3 quarts of dandelion flowers without stems.  Pick the flowers at midday when they are fully open.
- 1 gallon of hot water.

- 1 pound of golden raisins - these add body to the finished wine.

- 3 pounds of granulated white sugar.

- 2 lemons including peels, pulp and juice.

- 2 oranges including peels, pulp and juice.

- 1 pound of dry yeast

- 1 teaspoon yeast nutrient (helps with fermentation)

 

Wash the dandelion heads and remove as much green material as possible.  Place in a large bowl or pot (preferably non-metal) and cover with boiling water.  Cover the container tightly with plastic wrap or a fitted lid.  Let this sit for two days (but no more), and stir twice a day. 

 

After two days is up, pour the mixture into a large pot and bring to a low boil.  Add the sugar and the citrus peels - make it a point to peel very thinly trying not to get any of the white membrane.  Boil for one hour, and then pour the mixture into a container large enough to hold it. 

 

Add the citrus pulp and juice, and allow the mixture to cool.  Add the yeast and nutrient, cover, and let sit for three days.  Strain into jugs or large bottles, add the raisins, and cap.  The mixture will start to clear in about a month, at which time the wine can be strained once more, bottled, and capped or corked.   Store in a dark, cook place for at least 6 months (a year is better). 

 

Dandelion Scrambled Eggs

 

- 15 dandelion buds

- 4 open dandelion flowers (washed)

- 4 eggs

- 1 tablespoon butter

- Water or milk - 1-2 tbsp.

 

Melt butter in a medium-sized frying pan.  Add dandelion buds and saute until they begin to open.  With a fork or whisk, beat the eggs until frothy.  Add a bit of milk or water if desired.  Pour the eggs into the pan with the buds, and stir continuously until they reach the desired consistency.  Garnish with fresh dandelion flowers.  Serves 2.