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Tuesday, May 23, 2017

Miel de Pissenlits (Or Dandelion Honey)

In May we made Miel de Pissenlits (also called Dandelion Honey, Dandelion Jelly, or Cramaillotte)We got the recipe from my brother-in-law's mother, Françiose, when she and her husband were visiting from France.  I was very proud of myself for understanding the recipe, recounted to me in French, with just tiny bit of help.  Françoise if you find this, thank you for the recipe!  We had such fun making it!

In early May, our yard full of unsprayed dandelions. Françoise was very clear that untreated dandelions were essential.  Charlotte helped gather, and she and Aria and I pulled all the petals out during an episode of the Great British Baking Show.  The recipe called for 400 flowers!  We ended up with 200, so we halved it.

From there we boiled and soaked the petals together with a lemon and an orange and half a liter of water.

After sitting overnight, we strained the liquid and boiled it with an equal amount of sugar until we had something the consistency of jelly or honey (we may have gotten a little too close to taffy this first go-around, but it was still good).

Ariadne took it one step further and mixed the dandelion jelly with butter, making a creamy spread she used to surprise me with on toast Mothers' Day morning.      

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