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Beltane Recipes



Dandelion Salad

1 Dishpan full of young dandelion leaves 4 Strips of bacon 1/2 c Sugar 2 T Flour 1 ea Egg beaten 1 t Salt 1/2 c Vinegar 1 1/2 c Water 3 ea Eggs, hard boiled, diced Wash, drain, and cut up tender dandelion leaves. Brown bacon; remove drippings and crumble Combine sugar and flour. Add egg, salt, vinegar, and water and mix until smooth. Pour into bacon drippings and heat, stirring constantly until mixture thickens. Pour warm dressing over dandelion. add crumbled bacon and hard boiled eggs. Toss lightly and serve immediately.

Wildflower Pound Cake

1 C Butter 1-1/2 C Flour 1 Tsp Vanilla or Lemon Extract 5 Eggs separated 1-1/2 C Powdered Sugar 1 Tsp Baking Powder 1 C Assorted Edible Flower Petals- small pieces

Cream the Butter. Sift flour and add gradually to the butter. Beat the egg yolks until thick and lemon colored, add sugar gradually. Combine mixtures. Beat egg whites until stiff to add to mixture. Sift baking powder over mixture beat thoroughly. Fold in fresh flower pieces. Turn into a buttered deep cake pan, bake one hour at 350 degrees. Note: Garnish with fresh flowers.


Dandelion Wine

In a clean and sterilized bucket with a lid

Collect 150-200 dandelion flowers

Remove stems and leaves

Add 5-6 C Sugar

Add 1 Gallon of boiling water - Allow to cool at room temperature

Add 1 tbsp Wine Yeast

Add 1 Lemon halved and squeezed - Stir to combine

Put lid on bucket but leave a small gap

Leave to ferment for 3 days

Strain out the petals and lemon

Add to a demijohn for 3 weeks





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