Milkweed Jelly, Queen Anne's Lace "funnel cakes", Day Lily hors d'oeuvres

Stuffed Day Lily Hors d'oeuvres

Ingredients:

1/2 cup onion- wild onion, leeks or chives

1/4 cup garlic scapes

1 cup cooked greens (save the liquid)

(I used lamb’s quarters, day lily flower, rose petals, milkweed buds)

Olive oil

1/3 cup Vegetable broth

1 8 oz container of sour cream or plain Greek yogurt

1 package cream cheese

Preparation:

1. Pick day orange and/or yellow lily blossoms in the morning, rinse off with cold water, refrigerate until needed.

2. Chop the onions and garlic scapes.

3. Cook onions and garlic scapes in olive oil until well browned.

4. Parboil greens, save liquid.

5. If using milkweed buds, steam separately - Prepare first by dropping into boiling water for 2 minutes. 

6. Combine the cooked greens to the onions and garlic and stir.

7. Add half the vegetable broth, lower heat and cover.

8. Simmer 10 minutes, add remaining broth, cook until tender and most of the broth is gone.

9. Beat cooled veggie mixture into softened cream cheese and sour cream.

10.  Chill filling.

11. Remove day lilies from refrigerator. Pull the stamens.

12. Wipe blossoms with a damp paper towel.

13. Stuff mixture into each blossom and arrange on a plate.

14. Arrange on a plate with greens. Keep cold until served. 

*Cream cheese and sour cream may be ommited. Use just the green mixture for stuffing with chopped tiny shrimp.
( Will take a photo of the finished product tonight!)

This dish is pretty, tasty and definitely was a hit with both adults and 4H youth!