Just Kristin

Before I give this recipe, which I do plan to test, per­haps with Mike’s help (since he is the best exper­i­men­tal cook I know per­son­ally), I would love to share the ety­mol­ogy of “dan­de­lion” (com­pli­ments of dictionary.com), the word his­tory that began my love of word his­to­ries:

Dan­de­lion Wine
4 quarts boil­ing water
2 quarts dan­de­lion blos­soms
3 oranges, sliced
3 lemons, sliced
1 yeast cake
4 pounds sugar

Pour boil­ing water over dan­de­lion blos­soms. Let it stand for three days, stir­ring once each day. Strain at the end of the third day. Add oranges and lemons (includ­ing peel), yeast, and sugar. Let it stand an addi­tional three days, stiff­ing once each day. Strain at the end of the third day. Bot­tle and cap. Keep for six months before using.

Taken from The Old-Time New Eng­land Cook­book, pub­lished by Dover Publications

By the way, Dover Thrift is a great source of cheap clas­sics, many not over $2.00!