DANDELION HONEY
Something nice to do with all those dandelions on your lawn, make a treat from the flowers! Dandelion honey is great on toast, muffins, pancakes, and biscuits. Source: 225 Family Friendly Recipes with a Dash of Sophistication by Peggy Trowbridge Filippone. About.com I haven't made this yet, will post update when I do!
Provided by Elly in Canada
Categories Citrus
Time 4h30m
Yield 1 1/2 cup
Number Of Ingredients 5
Steps:
- Pick dandelion flowers during the daylight while in full bloom, remove petals, then measure petals only; discard the green stem parts.
- Place petals in a heavy saucepan along with the water, lemon slices, and vanilla bean.
- Bring to a boil, reduce heat, and simmer for 30 minutes. Remove from heat and let steep for 6 hours.
- Strain dandelion tea through cheesecloth and discard solids.
- Place remaining liquid in a heavy saucepan and bring to a low boil. Gradually add sugar while stirring until sugar is dissolved. Lower heat and let simmer to desired syrupy thickness (may take up to 4 hours).
- Pour into jars and enjoy.
Nutrition Facts : Calories 1100.6, Sodium 22.1, Carbohydrate 284.6, Fiber 0.4, Sugar 283.1, Protein 0.1
WILD DANDELION GREENS WITH SHAVED FENNEL AND LEMON-HONEY VINAIGRETTE
Steps:
- Whisk together the lemon zest and juice, vinegar and some salt and pepper in a small bowl until the salt dissolves. Whisk in the honey, then slowly whisk in the oil until emulsified.
- Combine the dandelion greens, fennel and onion in a large bowl. Drizzle some of the dressing around the sides of the bowl and then gently push and toss the greens to coat. Season with some salt and pepper and toss again gently. Serve immediately.
DANDELION SYRUP
It has taken me years to perfect my dandelion syrup. Only use the yellow part of the dandelion blossoms, otherwise the syrup will taste bitter. I also try to use as little sugar as possible otherwise it only tastes sweet. It's a great honey substitute for vegans. Store in the refrigerator for up to 1 month.
Provided by nch
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time P1DT55m
Yield 20
Number Of Ingredients 4
Steps:
- Pick dandelion petals off the stems. Wear gloves to avoid staining your hands. Measure 5 1/2 ounces of petals and discard the stems and leaves.
- Transfer dandelion petals to a container and cover completely with water. Cover and steep in a cool, dark place, up to 24 hours.
- Drain through a fine-mesh sieve into a saucepan, squeezing petals as dry as possible with your hands. Stir in sugar and lemon juice and bring to a boil over medium heat. Simmer uncovered until a thin syrup forms, about 45 minutes. Cool until syrup thickens slightly.
- Pour into a bottle and place in the refrigerator.
Nutrition Facts : Calories 21.4 calories, Carbohydrate 5.6 g, Fiber 0.3 g, Protein 0.1 g, Sodium 1.6 mg, Sugar 5 g
HONEY-GARLIC SHRIMP
While it may sound like a plain, generic item you see on a menu at the food court at the mall, honey-garlic shrimp is actually one of the most exciting and delicious garlic shrimp recipes I know. It's the perfect balance of sweet and savory while still packing a substantial garlic punch, plus it's extremely fast and simple to make. This recipe uses half the honey that typical recipes use and allows the natural sweetness of the shrimp to shine through. Serve over hot cooked rice or the starchy base of your choice such as noodles.
Provided by Chef John
Categories Seafood Shellfish Shrimp
Time 45m
Yield 2
Number Of Ingredients 8
Steps:
- Make sure shrimp are fully thawed and well drained. Keep in the refrigerator while you make the marinade.
- Whisk garlic, honey, ginger, soy sauce, and fish sauce together in a bowl.
- Add shrimp and toss thoroughly with a spatula for 2 minutes until completely coated. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes; toss occasionally while marinating.
- Brush a large nonstick skillet with oil and heat over high heat until you begin to see small wisps of smoke. Use tongs to immediately transfer shrimp into the hot skillet in a single layer. Set excess marinade aside.
- Sear shrimp for 2 minutes, then flip over. Dump in marinade and cook for 1 minute. Turn off heat and flip shrimp once more; let sit for about 1 minute. The marinade in the pan will reduce down to a beautiful glaze just from the residual heat in the pan. Garnish with green onion.
Nutrition Facts : Calories 303.5 calories, Carbohydrate 22.4 g, Cholesterol 345.1 mg, Fat 6.6 g, Fiber 1.5 g, Protein 38.8 g, SaturatedFat 1.2 g, Sodium 1039.3 mg, Sugar 18.7 g
DANDELION BREAD
Make and share this Dandelion Bread recipe from Food.com.
Provided by dicentra
Categories Quick Breads
Time 45m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Combine dry ingred. in large bowl, including petals & make sure to separate clumps of petals.
- In a separate bowl mix together milk, honey, oil & beat in egg.
- Add liquid to dry mix. Batter should be fairly wet & lumpy.
- Pour into buttered bread tin or muffin tin.
- Bake 400* muffins (12) 20-25 min, bread 25-30 min or until done.
DANDELION CHIPS
Forget kale chips! Dandelion chips are plentiful, crispy, and yummy - and you can just pick them in your yard! Make sure they have not been treated with pesticides though.
Provided by Shanda
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
- Combine olive oil, vinegar, garlic powder, salt, and pepper in a bowl. Add leaves and toss until well combined. Lay the leaves in a single layer on the prepared baking sheets and drizzle with remaining olive oil mixture.
- Bake in the preheated oven until dandelion chips are crisp, making sure they do not burn, 12 to 16 minutes. Leaves will stiffen as they cool.
Nutrition Facts : Calories 148.1 calories, Carbohydrate 6 g, Fat 13.9 g, Fiber 2 g, Protein 1.6 g, SaturatedFat 2 g, Sodium 189.8 mg, Sugar 1 g
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