Yield: 4 - 6 servings
2 cups fiddleheads
1 tbs fresh lemon juice
1/2 tsp salt
3 large eggs
1 unbaked 9-inch pie shell
1/2 cup mild cheddar cheese, shredded
1/2 cup swiss cheese, grated
3/4 cup milk
3/4 cup half and half
Preheat oven to 350 F.
Wash fiddleheads thoroughly and steam for about 10 minutes. Mix lemon juice, fiddleheads and salt together; set aside.
Separate one of the eggs. Beat the white and brush it on the bottom of the pie shell; set aside. Combine the yolk of the first egg with the two remaining eggs; beat slightly.
Sprinkle cheddar cheese into the pie shell. Arrange fiddleheads on top of the cheese.
Mix milk, cream and eggs together; pour into pie shell. Sprinkle swiss cheese on top.
Bake in oven 35 minutes or until done. Allow to set for 10 minutes before slicing and serving.
Submitted by: Rainbow Natural Foods
Source: The Heart of New England
The above recipe indicates steaming fiddleheads for 10 minutes. The following except from Wikipedia says that health authorities recommend steaming for 20 minutes.
North American Cooking
Ostrich fern fiddleheads are a traditional dish of New England in the United States, and of Quebec and the Maritimes in Canada. The Canadian village of Tide Head, New Brunswick bills itself as the Fiddlehead Capital of the World.
When cooking fiddleheads, first remove all the yellow/brown skin, then boil the sprouts twice with a change of water between boilings. Removing the water reduces the bitterness and the content of tannins and toxins. The Center for Disease Control associated a number of food-borne illness cases with fiddleheads in the early nineties. Although they didn't identify a toxin in the fiddleheads, the findings of that case suggest fiddleheads should be cooked thoroughly before eating. The cooking time recommended by health authorities is ten minutes if boiled and twenty if steamed. The cooking method recommended by gourmets is to spread a thin layer in a steam basket and steam lightly, just until tender crisp.
Fiddleheads are available in the market for only a few weeks in springtime, and are fairly expensive. Pickled and frozen fiddleheads, however, can be found in some shops year-round.
Read more. . .
Recipe published: Spring, 2008
Print Page Version
Above photo from Wikipedia Free Encyclopedia
The content on this site should not take the place of advice from your doctor. Visitors to this site agree to the terms and conditions in the disclaimer.
Copyright © 1999-2012 Robin L. Russell