Local cook wins Great Dandelion Cook-Off at 18th annual Dandelion Festival
By Jennifer Kneuss
May 9, 2011
312
Summary:
Dandelions are everywhere: blooming profusely in country fields and bravely pushing up between city sidewalk cracks. Instead of trying to eradicate them as weeds, why not appreciate them for the valuable herbs they are? Festival goers recently did just that!
Dozens of children scrambled over the grassy fields as they excitedly gathered handfuls of yellow flowers at the 18th annual Dandelion Festival at Bretenbach Wine Cellars outside of Dover. Highly under-appreciated and often eradicated by lawn elitists, the unassuming cheery yellow flowers bloom anywhere and everywhere they can, but they were the belle of the ball at the May 6 and 7 festival.
Dandelions are good for you, and are full of vitamins and nutrients, said Anita Davis, who, along with family members, operates the winery and Der Marketplatz.
Loaded with potassium, calcium, Vitamins A, B, and C, all parts of the dandelion; leaves, flowers and roots, are edible. In European herbalists highly value the dandelion for building up blood and helping anemia. Other uses have been for reducing cholesterol and uric acid, helping with liver problems, and treatment for warts, acne, blisters and corns are among its listed uses.
However, those gathered at the festival had other uses for dandelions on their minds. Of course, there was the traditional 2,000 gallons of dandelion wine made on location, but also on hand were ice cream, fudge, soaps, candles, and other items containing the herb. Dandelion sausage, gravy, breadsticks, and lasagna were also popular menu items..
The dandelion blossoms dont open unless the sun shines, and today the sun came out right before the kids had their dandelion picking contest, noted Davis,We had an 18 month old toddler that found the largest dandelion head, and that was really cute. We had more than a hundred kids picking down in the field. Right now, the children are working to pull off all of the yellow petals from the dandelions they gathered to make dandelion jelly. They are also enjoying homemade dandelion ice cream while they are doing that.
Davis explained that the festival usually attracts about 10,000 people during its two days, and added a new attraction for 2011.
Our newest thing this year is that if you take a shuttle and go up to the top of the hill to our vineyards, you will find that we are offering camel rides, exclaimed Davis, who admitted that she herself tried her hand at camel riding. The companys recent acquisition of the old Alpine Hills concert venue land has provided a location for owner Duke Bixler to plant an additional 7,000 grape vines.
A highlight of the yearly festival is the Dandelion Cook-Off. This year, eleven contestants waited anxiously while a panel of six judges sampled each dish. Judges were Cheryl Cohen of the Taste of Home Cooking School; Beverly Keller of The Budget; Jennifer Kneuss of The Bargain Hunter; Doug Oster, the Pittsburgh Post – Gazettes Backyard Gardener and co-host of The Organic Gardeners radio show on KDKA Pittsburgh; Adam Wilson, Director of the Viking Cooking School at Legacy Village, Cleveland; and Margie Wuebker, food editor for Country Living magazine.
The food was absolutely wonderful. Weve been back in the tasting room, fighting with each other over what was going to win and what wasnt, joked Oster as he addressed the contestants. Youve all done a great job here today.
I dont know how they chose. I did my own tasting, and it was just unbelievable food, commented master of ceremonies Carmel Haeuter of The Rainbow Connection as she announced the winners of the 2011 contest.
Although contestants come from all over Ohio and other states, the first place winner was declared to be local competitor Sherry Schie, with her recipe for a delectable Dandelion and Squash Ravioli.
Ive never entered before, and I was scared, admitted Schie, as she accepted a large gift basket and a monetary award from Breitenbach staff. But Im glad I did! Im so thankful.
Second place went to Pete Dressen for Dandelion Greens, Tomato, and Goat Cheese Tart, and third went to Nancy Radke for Poached Pear, Dandelion, and Feta Salad Pizza.
Other activities during the weekend included dandelion cooking demonstrations, guest speakers, fine arts and crafts, cellar tours, live musical entertainment, and the Dandelion May Run.
Sherry Schies winning Dandelion and Squash Ravioli:
Ravioli Filling:
5 c. dandelion greens, rinsed and chopped
½ c. Dandelion Wine
1 butternut or acorn squash, cut in ½ with seeds removed
¼ c. golden raisins, finely chopped.
1 (4 oz) pkg. Prosiutto, minced
2 large eggs
½ c. bread crumbs, dried and plain
½ tsp. ground nutmeg
¼ tsp ground fennel
½ tsp. salt
¼ tsp. white pepper
Bake squash in preheated 350 degree oven for 45 minutes or until tender. Remove from oven, let cool. Peel squash and puree in food processor or blender.
In heavy bottom pan, add dandelion greens and wine. Cover and simmer over medium low heat until greens are tender, about 7-10 minutes. Pour into food processor or blender and let cool slightly, include any liquid still in pan, puree greens. You may need a small amount of wine to assist in processing about 1-2 teaspoons.
In large bowl, add pureed squash and ½ cup of the dandelion puree (reserve other half for dough and sauce), raisins, prosciutto, eggs, bread crumbs, nutmeg, fennel, salt, and pepper. Blend well. Cover and set aside.
Prepare Dandelion Ravioli Pasta Sheets:
Dandelion Ravioli Pasta:
1 c. flour
1 c. durum flour
2 tsp salt
2 large eggs
1 ½ tbsp Dandelion Wine
Reserved cooked dandelion greens, should be approximately ½ cups. Reserve 2 tablespoons for sauce.
In food processor, place all ingredients. Pulse until dough becomes grainy and can be easily pressed together with your hand. Place the dough on table and finish kneading by hand until smooth and elastic. If dough is too dry, add small amount of wine. If too sticky, sprinkle with small amount of flour.
Cover with plastic wrap and let rest for approximately 30 minutes.
Cut dough into small lemon size pieces and roll out into long thin sheets. Working with one sheet at a time, lightly paint one half of a sheet with a beaten egg. Place 1 tsp of filling about 3 inches apart from each other. Fold each half of the sheet over the first and pinch the edges together with your fingertips. Cut ravioli into individual units with a pastry cutter. Place each ravioli on a lightly floured, covered cookie sheet or tray. Dont overlap ravioli. Allow to dry.
To cook: Bring a 2 qt pot of salted water to boil. Add ravioli and cook for 4-5 minutes. Drain, place on serving dish and spoon Dandelion Wine Sauce onto ravioli. Enjoy!
