Dandelion Pie Recipes

Steps:

• Place dandelion blossoms in the boiling water, and allow to stand for 4 minutes. Remove and discard the blossoms, and let the water cool to 90 degrees F (32 degrees C).
• Stir in the yeast, sugar, orange slices, and lemon slice; pour into a plastic fermentor, and attach a fermentation lock. Let the wine ferment in a cool area until the bubbles stop, 10 to 14 days. Siphon the wine off of the lees, and strain through cheesecloth before bottling in quart-sized, sterilized canning jars with lids and rings. Age the wine at least a week for best flavor.

Steps:

• Cut the tough stems from the dandelion greens, about 1 inch from the bottom, and wash in two changes of water. Bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the dandelion greens. Blanch four minutes and transfer to the ice water. Drain, squeeze out excess water and chop.
• Preheat the oven to 375 degrees. Heat the olive oil in a large nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add a pinch of salt and the mushrooms. Cook, stirring, for four to five minutes, until the mushrooms have softened and the onions are golden. Add the garlic and cook for another minute, then stir in the dandelion greens. Stir together for a minute, and remove from the heat. Season to taste with salt and pepper.
• Beat the eggs in a large bowl. Brush the bottom of the pastry shell, and place in the preheated oven for five minutes. Remove from the oven. Whisk the milk into the eggs, add 1/2 teaspoon salt, freshly ground pepper to taste and stir in the cooked vegetables and cheese. Turn into the crust. Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the heat and allow to sit for 15 minutes before serving. Serve hot or warm.

Steps:

• Clean Dandelions under running water and cut at base to free leaves. Boil for 30 minutes or until tender, drain and cool with cold water. Squeeze out all the water.
• In a medium bowl mix eggs, salt, pepper, 1/2 of Parmesan cheese and 1/2 of garlic powder.
• Using a 10" non stick frying pan, put in olive oil, place Dandelions in pan and spread out to cover the entire bottom. Using a salt shaker, salt Dandelions lightly, sprinkle 1/2 of leftover cheese and garlic powder on top of Dandelions. Turn on stove to med-high and fry for 1-2 minute Now the tricky part. For safety, put on a oven mitt, Take a dinner plate and place on top of dandelions, remove from stove and flip over the Dandelions onto plate and re-install into frying pan.
• Take mixture and pore on Dandelions starting at the edges and working your way to the center. The "pie" won't be completely covered, that's OK. Let cook for 2-4 minutes, Flip the "pie" over again and top with the remaining ingredients.
• Cut with pizza cutter and serve hot.

Steps:

• Combine the flour, seasoned salt, and pepper in a mixing bowl until evenly combined; set aside. Beat the eggs in a mixing bowl, then stir in the dandelion blossoms until completely coated.
• Melt the butter in a large skillet over medium heat. Remove half of the dandelions from the egg, and allow the excess egg to drip away. Toss in the flour until completely coated, then remove from the flour, tossing between your hands to allow excess flour to fall away. Cook the dandelions in the melted butter until golden brown, stirring occasionally, about 5 minutes. Drain on a paper towel-lined plate. Repeat with the remaining dandelions.

Steps:

• When picking dandelions, pinch blossoms off from top of stems. Fill a medium bowl with 4 cups of cool water. Add 1 teaspoon salt and lemon juice. Place dandelions in the bowl and push them down into the water several times to clean them. Drain dandelions upside down on paper towels.
• In a medium bowl, sift together flour, cornmeal, remaining 1/4 teaspoon salt, pepper, and chile powder. Add thyme, and mix well. In a small bowl, whisk together egg and milk. Pour egg mixture into flour and stir until well combined to form a batter.
• Pour 1 inch of oil into a 9-inch cast-iron skillet. Heat oil to 375 degrees. Gently dip each flower into batter. Carefully place in hot oil; do not crowd. Fry until golden, about 2 minutes, turn, and fry 1 more minute if necessary. Drain on paper towels. Salt lightly. Serve hot as hors d'oeuvres or a side dish.

Steps:

• In a large saucepan, bring dandelion blossoms and water to a boil; boil 4 minutes. , Line a strainer or colander with four layers of cheesecloth or one coffee filter; place over a bowl. Place dandelion mixture in prepared strainer. Strain mixture, reserving 3 cups liquid. Discard blossoms., In a Dutch oven, combine pectin and reserved dandelion liquid. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly., Remove from heat; add extract and, if desired, food coloring. Skim off foam. Ladle hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.