Foraged Feasting   2 comments

This tasty treat includes:

Dandelion Iced Tea and Tempura au Forage with honey sauce.

Dandelion Tea:

2 cups fresh dandelion blossoms

2 quarts boiling water

1/2 cup raw sugar

1 lemon; cut into wedges

Pick the flowers early in the day.  Pick off leaves and stem as close to the flower as possible.  Rinse off any dirt or visitors.  Cover with boiling water, and set aside for 2 days.  Dissolve sugar in about 1/2 cup boiling water.  Stir until fully dissolved.  Strain flowers and discard.  Add sugar mixture and lemon to tea and refrigerate.

This tea is  delightful, with a floral-honey flavor.

Tempura au Forage:

4 0r 5 Morel Mushrooms – cut lengthwise into fourths

a dozen Dandelion Flowers – with leaves and stems removed

a dozen steamed Fiddleheads – pre-steamed, for 12 minutes

2 think slices of onion


1 cup flour

1 cup vanilla hemp milk

1 large egg

1/4 teaspoon ginger

1/2 teaspoon baking powder

pinch of salt

pinch of freshly ground black pepper

Wash the vegys and dry on a towel.  Steam the Fiddleheads for 12 minutes, cool and dry; before dipping into batter.

Mix all ingredients together with a wisk.  Dip vegys into batter and fry in hot oil; about a minute on each side, until golden brown.  Drain of a paper bag, or towel.

dipping sauce:

2 tablespoons honey

2 tablespoons rice or apple cider vinegar

pinch of red pepper flakes

Mix ingredients together and serve along side of the tempura.

It was difficult to pick a favorite; and even more difficult to stop eating!  Hope you enjoy!


2 responses to “Foraged Feasting

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  1. Pingback: ATE IT! « Forageporage's Blog

  2. Pingback: Wisteria Tempura! Fancy « Forageporage's Blog

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