Dandelion Festival Results and Recipes!

Breitenbach Wine Cellars

Anita Davis       phone 330-343-3603                                                      May 3, 2010

                        Fax 330-343-8290

                                                                                               

 

Phillip Gulis from Columbus, Ohio won this year’s Great Dandelion Cookoff at The Dandelion Festival sponsored by Breitenbach Wine Cellars of Dover. The winning recipe is entitled “Dandelion Stuffed Pork Tenderloin with Dandelion Fettuccini, Baby Carrots and Blackberry Reduction”. This was Phil’s first year entering the cookoff. The judges were really impressed with his creativeness and the difficulty of the recipe.   

 

Second Place went toSally Sibthorpe from Shelby Township, MI. Sally’s recipe is “Dandelion and White Cheddar Strata”. 

 

Nancy Radke from Gahanna, OH was third place winner with “Savory Mediterranean Cheesecake with Dandelion Greens”. Scoring is based on appearance, taste, originality and dandelion content.

 

The Dandelion May Run winding 3.5 miles through hilly Amish Country had the following winners:

 

First Place Male- John Soehnlen- 19 min. 30 sec.

First Place Female- Kerri Curry- 25 min. 23 sec.

Others winning in their age category were Kendra Garrett, Frank Fry, Sherry Runzo, Jesse Beckner, Lisa Freemal, Randy Rufener, Michele Warner, Matt Hizer, Kaitlynn Stress, Kevin Miller, Hazel Haver-Reese and Glenn Gailey.

 

Children picked dandelions to make their own jelly. The following children won the picking contest and scavenger hunt:

 

Longest stem-   Naomi Hallman (5 years old)from Dennison

Largest head-    Noah Hallman (2 years old)from Dennison

Smallest head-  Tommy Pool (3 years old)from Dover

“most yellow” dandelion- Hannah Pool (10 years old) from Dover

Most dandelions picked- Dylan Baldwin (9 years old) from Dover

 

There were over 100 children that participated.  They made dandelion jelly to take home.

 

 

 

 

 

WINNING RECIPE IN THE

17th GREAT DANDELION COOKOFF

 

 

 

 

 

 

1 pork tenderloin, trimmed

1/3 c. balsamic vinegar

1 c. extra virgin olive oil

½ c. dried cherries

2 tbsp. pine nuts

2 tbsp. butter

4 bunches dandelion greens, blanched, stems removed and chopped

½ c. white wine

1 egg

1 c. flour

3 egg yolks

pinch of salt

pinch of black pepper

3 c. blackberry wine

fresh blackberries

1-2 bunches baby carrots, peeled, washed and blanched

 

Place tenderloin in a shallow dish and pour vinegar and oil on top. Allow to marinade overnight.

 

In a skillet, gently sauté dried cherries and pine nuts in 1 tablespoon butter. Add ½ c. chopped dandelion greens. Continue to gently sauté, occasionally splashing with white wine.

 

Cut a small slit in both sides of tenderloin with paring knife. Push stuffing into slits filling evenly through the meat.

 

Sear the tenderloin until a golden brown on all sides. Place in preheated 350? oven for 8-10 minutes. In the same pan deglaze with blackberry wine. Reduce and finish with 1 tablespoon butter and fresh blackberries.

 

To make pasta, place ½ cup dandelion greens in blender and puree. Slowly add about ¼ cup olive oil to create a paste. Add 1 egg and blend until a smooth puree is formed.

 

Take one cup of flour and make a mound with a well in the center. Add dandelion paste, 3 egg yolks, salt and pepper. Using a fork, slowly work flour in wet ingredients. Knead with hands with some vigor until a soft, somewhat pliable ball forms that is not sticky. Allow to rest for no less than 30 minutes. 

With a pasta roller, make thin sheets then run through a fettuccini attachment. In a large pot bring salted water to a boil. Add pasta and cook until al dente. Drain and gently toss with olive oil.

 

Heat carrots in 1 tablespoon butter. Season to taste.

 

Combine all finished products on a plate and serve.

 

Phillip Gulis from Columbus, OH

 

 

 

3 tbsp. olive oil

2 lrg. Bunches dandelion greens, stems removed and chopped

1 lrg. Onion, chopped

4 cloves garlic, crushed

3 tbsp. caraway seeds

1 c. sundried tomatoes, slivered

12 lasagna noodles, cooked according to package directions

2 c. sharp white cheddar, shredded

6 tbsp. butter

6 tbsp. flour

2 tbsp. granulated chicken bouillon

6 c. half and half

3 tsp. nutmeg

 

In a large skillet, heat olive oil over medium heat. Add dandelions, onions, garlic, caraway and sundried tomatoes. Saute until dandelions are wilted and onion is soft, about 20 minutes.

 

While dandelions are cooking, melt butter in a large saucepan. Add flour and cook until bubbly, about 3 minutes. Whisk in chicken bouillon, half and half and nutmeg. Cook, stirring occasionally, until sauce is creamy and thickened.

 

To assemble, place about ¼ cup of sauce in the bottom of a 11”x7” pan. Arrange three of the noodles on top of the sauce and sprinkle with a quarter of the cheddar. Add a third of the dandelion mixture and top with another layer of sauce. Repeat twice with layers of noodles, cheddar, dandelions and sauce. Finish with the last three noodles, sauce and cheese. Sprinkle top lightly with nutmeg and caraway seeds if desired.

 

Bake in a 350? oven for 40 minutes or until top is golden and sauce is bubbly. Let rest 15 minutes before serving. Makes about 9 servings.

 

Sally Sibthorpe from Shelby Twp,. MI

 

 

1 ¾ c. seasoned crackers, crushed

2 tbsp. pine nuts, finely chopped

1/3 c. butter, melted

 

1 tbsp. oil

¼ c. red onion, diced

½ c. mushrooms, diced

2 tbsp. sun dried tomatoes, minced

½ c. dandelion greens, finely chopped

2 (8 oz) pkgs. Cream cheese, softened

1 (4 oz.) pkg. goat cheese, softened

1 tbsp. flour

3 eggs

¼ c. black olives, diced

2 cloves garlic, minced

1 tsp. oregano

½ tsp. black pepper

½ tsp. salt

1 tsp. parsley flakes

½ c. feta cheese, crumbled

 

Preheat oven to 350?. Grease a 9 inch spring form pan. In a medium bowl, combine crackers and pine nuts with butter, stir to mix well. Press evenly into bottom of pan and slightly up sides. Bake for 8-10 minutes. Cool.

 

Heat large skillet over medium high heat with oil. Add onion and cook until slightly tender. Add mushrooms and tomatoes, continue to cook 4-8 minutes or until mushrooms are cooked thoroughly and tomatoes are tender. Toss in dandelion greens, stir to combine and remove from heat. Cool slightly before going to next step. 

 

In a large bowl, combine sheeses and beat until smooth. Add flour and eggs, stir until well blended. Add olives, garlic and spices, mix well. Stir in skillet mixture and feta cheese, stri to combine. Pour mixture into spring form pan. Bake at 350? for 55-60 minutes or until center is just set. Cool then refrigerate until chilled. Garnish with additional chopped dandelion greens, olives and feta cheese before serving if desired. To serve cut into thin wedges. Serve with crackers or toasted bread.

 

Nancy Radke from Gahanna, OH

 

 

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for further information cantact Anita Davis 330-343-3603