Fiddlehead Fern Dip Food

SAUTéED FIDDLEHEAD FERNS RECIPE

Steps:

• Gather the ingredients.
• Bring a large pot of well-salted water to a boil.
• Trim fiddlehead ferns, removing any brown ends or mushy parts. Rinse in cool water. Do this just before cooking-the added moisture will make these delicate fronds spoil if done too far in advance.
• Transfer the fiddleheads to the water and boil until tender, about 15 minutes.
• Drain and rinse with cold water until cool, or shock in a bowl of ice water to cool, then drain.
• Arrange in a single layer on clean kitchen towels or paper towels. Pat dry.
• Heat the butter in a large skillet over medium-high heat until it melts. Add the fiddleheads. Cook, stirring frequently, until they start to brown on the edges, about 4 minutes.
• Add the garlic, and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Salt to taste and serve.

FIDDLEHEAD FERNS

Steps:

• Before you're ready to cook cut about 1/8-inch off the thick ends if they look brown and rinse the fern shoots thoroughly to get rid of the brown fuzzy chaff that clings to their sides. Dry the shoots thoroughly before cooking by first spinning them in a lettuce spinner and then patting them with paper towels. Melt butter in a pan at medium heat. Add garlic, parsley and fiddleheads to the pan. Season with salt and pepper to taste. Saute for 5 minutes or until they are done.

FIDDLEHEAD FERN DIP

Steps:

• Preheat oven to 350°F.
• Add the garlic clove to the bowl of a food processor and mince.
• Add the fiddleheads, pulse to mince.
• Add the mayonnaise and pulse just to mix.
• Scrape the mixture into a medium sized bowl and fold in the cheeses.
• Lightly oil three one-cup crocks and divided the mixture evenly between the crocks.
• Bake in oven for 20 to 25 minutes, until the top is lightly browned.
• Sprinkle with chopped tomato and onion.
• Serve warm with crackers or bread.

FIDDLEHEAD FERNS

Steps:

• Clean the fiddleheads by snipping off the tough 1/8-inch at the bottom and any stray coarse tips visible. Wash the ferns in cold water. Bring 2 quarts water to a boil and add a teaspoon salt. Add the fiddleheads to the boiling water, return to the boil and cook for 2 to 3 minutes or just until tender. Drain the boiling water and refresh the ferns in ice water. Drain and pat dry the ferns.
• In a large saute pan, heat the butter over medium heat. As the butter begins to bubble, add the dry, blanched fiddleheads and saute for 2 minutes. Add the lemon juice, season with salt and pepper and serve immediately.

DEEP FRY THOSE FIDDLEHEAD FERNS

Steps:

• Wash and clean all brown spots off ferns. Trim stems.
• Blanch by putting them in boiling water for 2 minutes then into ice water to stop the cooking.
• Mix flour, salt and baking powder in small bowl.
• Stir in oil and milk.
• Beat to a smooth, creamy consistancy but do not overbeat.
• Heat 1/2 cup oil in small skillet over high heat.
• Dip fiddleheads in batter, then inot hot fat.
• Turn over until golden brown on both sides.
• Drain on paper towels.
• Serve hot.

FIDDLEHEAD DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter 2 oven-proof crock bowls.
• Pulse fiddleheads and garlic in a food processor until finely chopped.
• Mix Swiss and Parmesan cheeses together. Mix fiddlehead mixture and mayonnaise together in a bowl and fold in most of the cheese, reserving some for topping. Divide dip between the prepared crocks and top with remaining cheese.
• Bake in the preheated oven until bubbling and lightly browned on top, about 20 minutes.

SAUTEED FIDDLEHEADS

Steps:

• Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.