Tag Archives: fiddlehead

Marinated Fiddleheads

Marinated Fiddleheads

Prep Time: 0

Yield: 0

Marinated Fiddleheads

Ingredients

  • 5 lbs fresh fiddleheads
  • 1 lb fresh wild leeks, ramps or shallots
  • Fresh peppers - hot or mild to taste
  • Fresh herbs (cut fine)- basil, tarragon, thyme, rosemary and chives
  • 5 cups apple cider or wine vinegar
  • 5 cups extra virgin olive oil
  • 3 tbsp Sugar
  • salt to taste

Instructions

  1. 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.
http://www.culinarycafe.com/2009/08/17/marinated-fiddleheads/

Steamed Fiddleheads With Ramps

Steamed Fiddleheads With Ramps

Prep Time: 0

Yield: 0

Steamed Fiddleheads With Ramps

Ingredients

  • 1 pound Fiddleheads cleaned
  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice, or to taste
  • 3 teaspoons Dijon-style mustard
  • 3 tablespoons finely chopped Ramp leaves

Instructions

  1. 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, ramps. Add salt and pepper to taste, whisking until the sauce is smooth. Serve the Fiddleheads topped with the sauce.
http://www.culinarycafe.com/2009/08/17/steamed-fiddleheads-with-ramps/

Sauteed Fiddlehead Ferns with Parsley and Garlic

Sauteed Fiddlehead Ferns with Parsley and Garlic

Prep Time: 0

Yield: 0

Sauteed Fiddlehead Ferns with Parsley and Garlic

Ingredients

  • 1-pound Fiddleheads
  • 1 or 2 garlic cloves, minced very fine
  • 1/4 cup butter or extra-virgin olive oil
  • 2 tablespoons finely chopped fresh parsley

Instructions

  1. 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.
http://www.culinarycafe.com/2009/08/17/sauteed-fiddlehead-ferns-with-parsley-and-garlic/