Local cook wins Great Dandelion Cookoff at 18th annual Dandelion 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 Marktplatz.
Loaded with potassium, calcium, Vitamins A, B, and C, all parts of the dandelion; leaves, flowers and roots, are edible. In Europe, 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.
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 creams, fudges, soaps, candles, and other items containing the herb. Dandelion sausage, gravy, bread sticks, and lasagna were also popular menu items.
"The dandelion blossoms don't 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 company's 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 Great Dandelion Cookoff. This year, 11 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–Gazette's 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. We've been back in the tasting room, fighting with each other over what was going to win and what wasn't," joked Oster as he addressed the contestants. "You've all done a great job here today."
"I don't 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.
"I've never entered before, and I was scared," admitted Schie, as she accepted a large gift basket and a monetary award from Breitenbach staff. "But I'm glad I did! I'm so thankful."
Second place went to Pete Dressen for his dandelion greens, tomato, and goat cheese tart, and third went to Nancy Radke for her 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.
Ravioli Filling:
5 cups dandelion greens, rinsed and chopped
1/2 cup dandelion wine
1 butternut or acorn squash, cut in half with seeds removed
1/4 cup golden raisins, finely chopped
1 (4 ounce) package Prosiutto, minced
2 large eggs
1/2 cup bread crumbs, dried and plain
1/2 teaspoon ground nutmeg
1/4 teaspoon ground fennel
1/2 teaspoon salt
1/4 teaspoon 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 1/2 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.
Dandelion Ravioli Pasta:
1 cup flour
1 cup durum flour
2 teaspoon salt
2 large eggs
1 1/2 tablespoon dandelion wine
Reserved cooked dandelion greens, should be approximately 1/2 cup. 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-sized 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 teaspoon 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. Don't overlap ravioli. Allow to dry.
To cook: Bring a 2 quart 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.
Dandelion Wine Sauce:
3/4 cup dandelion wine
6 whole pepper corns
1 teaspoon sage, rubbed or ground
1 teaspoon brown sugar
8 tablespoons butter
2 tablespoons reserved cooked dandelion greens
In a small heavy bottom pan, over medium heat, add wine, sage, and peppercorns, reduce to half. The wine will become slightly "syrupy." Remove peppercorns.
Turn heat to low. Quickly whisk in sugar and butter; whisking constantly. Remove from heat just before butter is completely melted. Add reserved dandelion greens.
Serve over dandelion squash ravioli immediately. Garnish with fresh Parmigiano Reggiano if desired.
Published: May 10, 2011
