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egg in half to allow cheese to melt. Using spatula, place on warm platter or plate.
Dandelion wine
1 gal. fresh dandelion blossoms
2 lemons
2 oranges
2 grapefruit
1 c. raisins
Approx. 5 lb. sugar
1 pkg. dry baking yeast
Cut unpeeled lemons and oranges and peeled grapefruit into sections. Add fruit, including raisins, to dandelion blossoms in large stainless steel or enamel pot. Add 1 cup sugar. Pour into it 2 gallons boiling water and stir with wooden spoon. Let cool until lukewarm, then stir in yeast. Cover with towel and lid, and let git one week, stirring once daily.
At end of the week, strain out fruits and flowers by pouring concoction through cheesecloth. Wring excess liquid out of fruits and flowers as you strain. Add about 4 pounds of sugar to taste (the liquid should be very sweet at this point). Let sit in covered pot 5 more days, then bottle in sterile wine bottles with screwon lids. Do not tighten screw-on lids until fermentation ceases — about 3 weeks. You can listen to the bubbling in the bottles to tell when to seal them. Store in dark, cool place at least 6 months, the longer the better. Makes 1 gallon.
Batter-fried dandelion
blossoms
36 freshly cut and washed dandelion blossoms
legg
lc. milk
1 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
OO for frying
Beat milk and egg together. Blend dry ingredients. Add to milk mixture. Beat to even consistency. Heat oil in fry pan. Dip each flower blossom into batter. Fry until golden brown. Serve immediately. Yield: 36.
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