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| Vermont Fiddlehead Pie | ||
| Steamed Fiddleheads With Wild Leek Greens | ||
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Recipes don't get any simpler than this one, yet many "hard core" Fiddlehead enthusiasts insist that this, or a simple sauté, is the only way to eat this woodland delicacy. Ingredients:
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This is probably the second easiest Fiddlehead recipe you're likely to come across, right after boiling and serving with butter. Again, this simple preparation brings out the wonderful, fresh flavor of the Fiddlehead with a minimum of muss, fuss or bother. Served as a side dish with wild game and a bottle of burgundy, this is exquisite. Ingredients:
Salt and freshly ground black pepper Trim any brown ends off of the fern shoots and wash them in cold water, pulling the paper-like brown skin off as you go. Drain and pat dry. Crush the minced garlic with the back of a spoon or the side of a large knife. Heat half of the butter (or olive oil) in a large skillet over medium heat. Add the fern shoots and turn the heat up to medium-high. The ferns should sizzle, but don't allow the butter to burn. Toss and stir for about 5 minutes. Add the butter (or oil), the garlic, and the parsley. Continue cooking for one minute longer, or until you can smell the garlic and the ferns are tender. Season with salt and pepper and serve immediately on hot plates. |
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This dish is really more like a quiche. Fiddleheads are particularly popular in Vermont, but word has it that quiche is not. Therefore, this is a recipe for pie. . . Ingredients:
Precook the piecrust in a 350-degree oven. Sauté the onions and Fiddleheads in olive oil and place in the precooked crust. Next, sprinkle the cheese evenly over the top. Blend the eggs, mustard, flour, half and half, and pour over other ingredients. Bake at 350 degrees for about 50 minutes. The pie will be cooked when a knife inserted into the center comes out clean. This dish may be served cold, warm, or hot, and is superb with a cold chardonnay and a tossed green salad. |
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Refreshing All Year Long - Everyone loves these crunchy spiral morsels. Keeps well in refrigeration. Ingredients:
Clean and rinse fiddleheads. Blanch fiddleheads in boiling water for 1 minute. Remove from heat, drain and rinse in cold water to cool them. Clean and cut up peppers, wild leeks and fresh herbs. Pour vinegar over cooled fiddleheads in a non-reactive container. Add cut up peppers, wild leeks, herbs, sugar and salt. Stir to wet all ingredients. Add Olive Oil and stir again. Refrigerate for 24 hours before serving. |
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Ingredients:
Steam the fiddleheads over boiling water for 5 minutes,or until they are crisp-tender. Drain, then chill in a bowl of ice and cold water to stop the cooking. When they have cooled transfer to colander to drain. In a small bowl whisk together the yogurt, mayonnaise, lemon juice, mustard, wild leek greens. Add salt and pepper to taste, whisking until the sauce is smooth. Serve the Fiddleheads topped with the sauce. Serves 4 to 6 |
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Ingredients:
Boil the fiddleheads in salted water for 4 minutes, or until they are crisp-tender. Drain and plunge in ice water to stop the cooking. When cool, drain in a colander. Repeat the process of boiling and cooling with the squash and the carrots. Boil the peas for 2 to 3 minutes, or until they are just tender, and drain them. In a large heavy skillet combine 2 tablespoons of the butter, the onions, the thyme, the bay leaf and 1/4 cup of the broth and simmer the mixture, covered, for 5 minutes. Add the morels and 1/2 cup of the remaining broth and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the fiddleheads, the squash, the carrots, and the remaining 1/4 cup broth and simmer the mixture, covered, for 1 minute. Add the peas, the parsley, the mint, and the garlic and simmer, covered, for 1 minute. Stir in the remaining 2 tablespoons butter, stirring until the butter is just melted. Discard the bay leaf and season with salt and pepper. Serves 6 |
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Fiddleheads,
Morels & Wild Leeks
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Wild
Leeks, Morels, and Fiddleheads
