|Ben Reed's Bartender's Guide|
|by Ben Reed|
This book contains recipes for more than 200 classic and contemporary cocktails, plus expert tips on preparing and serving the perfect mixed drink.
1 - 10 of 67 for dandelion
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Boil Dandelion flowers in 1 ... extract; bring to boil. Add sugar and boil about 3 minutes. Remove from heat, skim off foam and ladle into hot jars. Seal.
Using a trowel, dig deep under the dandelion, lift and ... or until all bitterness is gone. Cook about ten minutes and serve with butter, salt and pepper.
Mix all ingredients except dandelion blossoms and fat. ... lightly; drain. Do not allow to wilt. Dip blossoms into batter. Fry in deep fat until golden.
Pick a quart dandelion blossoms, no stems. ... cover with wax, or your favorite method. It's delicious. You'll never consider DANDELION "just a weed" again.
Use the first shoots of the dandelions. They are ... eggs, the whites chopped very fine and the yolks pressed through a sieve. Serve with boiled poultry.
Pull stems from the dandelion leaves. Wash greens ... bottom of the pan. Add reserved fat and stir until hot. Pour over greens immediately; toss and serve.
Gather fresh dandelion greens early in ... substituted for dandelion greens. ALSO: Open dandelion blossoms can be washed, dipped in a batter and deep fried.
Rinse blossoms well ... steel pan boil dandelion petals in water ... into glasses and seal. (Be sure to drain liquid from petals, as you want clear liquid.)
Mix together the ... and milk. Dip dandelion flowers in mix ... snacks. Fritters can be frozen. P.S. This recipe works equally well with fiddlehead ferns.
Clean dandelions and drain thoroughly; ... add oil and toss lightly. Add hot wine mixture, toss and serve immediately. Garnish with bacon bits. Serves 4.
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