Fiddlehead Fiesta

Yahoo! Finally the fiddleheads are here up our way. I LOVE these northern U.S. treats that grow wild along the riverbeds. Just steam the tops, drizzle with vinegar and gobble ‘em up!
Fiddlehead Frittata
2 lbs. fiddleheads, cleaned, steamed & chopped
1/2 cup fine bread crumbs, divided
2 cups grated cheddar cheese, divided
6 eggs, beaten
1 lb. feta cheese
1/2 cup Parmesan cheese
2 T. olive oil
Salt & pepper to taste
Mix a quarter cup of the bread crumbs with a quarter

cup of the cheddar cheese, and then set this aside for the toping. Combine the fiddleheads with all of the remaining ingredients. Spray a nine-inch by 13-inch pan with vegetable spray. Sprinkle the remaining bread crumbs in the bottom of the pan. Spread the fiddlehead mixture on top of the bread crumbs, and then sprinkle the remaining cheddar-crumb mixture on top. Bake for 45 to 50 minutes at 350 degrees or until the top is golden and doesn’t spring back when touched. Serves six.

Fiddlehead Pesto
1/2 lb. steamed fiddleheads, cooled
4 garlic cloves, chopped
2 T. fresh parsley, stems removed
1/2 cup pinenuts
1/2 cup grated Parmesan cheese
1/2 cup olive oil

Process all of the ingredients except for the oil in a food processor, and then drizzle in the oil. Use this pesto by tablespoons in mayonnaise, soups or toss with pasta. Makes about one cup.

Creamy Fiddlehead Soup
2 cups chopped fiddleheads
1/2 cup minced onion
1/4 cup olive oil
2 cups chicken broth
2 T. white wine
1 cup 1/2-&-1/2 (or heavy cream)

Sauté the fiddleheads and onion in butter and oil — until softened, about eight to 10 minutes. Add the broth, bring to a boil, and then reduce the heat and simmer for 10 minutes. Add the wine and cream and heat through on low. Serves four.

Fiddlehead & Ham Salad
1/2 lb. fiddleheads, cooked & chopped
3 carrots, cooked & diced
1 lb. potatoes, cooked & diced

1/2 cup diced pimentos
1 t. salt
1/2 t. pepper
1/2 lb. cubed ham
1 cup chopped dill pickles
1/4 cup lemon juice
2 T. Dijon mustard
1 cup mayonnaise
2 eggs, hard boiled & chopped
Lettuce leaves

Toss together the first eight ingredients. In a separate bowl, combine the lemon juice, mustard and mayo. Toss this together with the salad ingredients to coat them. Sprinkle the salad with the eggs and spoon it onto lettuce leaves to serve. Serves six.

Country Fiddleheads
2 oz. bacon, chopped
Oil
1/2 onion, chopped
2 garlic cloves, minced
1 lb. fiddleheads, steamed
1/4 cup chicken broth
2 t. cider vinegar

Fry the bacon in a skillet and then remove the bits with a slotted spoon and place them on a paper towel to drain. Add oil to the bacon fat if needed and then cook the onions until soft. Add the garlic and cook for one minute. Add the fiddleheads and stir to coat them. Stir in the broth, cover the pan, and cook two to three minutes just to heat them through —be sure the liquid has evaporated. Sprinkle with vinegar and the bacon bits just before serving. Serves four.

To clean fiddleheads: place them in a brown paper bag and shake vigorously. The brown papery coverings come right off.

To freeze fiddleheads: blanch them for one minute in boiling water and then transfer them to ice water. Drain and freeze in plastic bags. Be sure to pick enough to last you until May 2011!