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Fiddleheads Violin Studio Top Image featuring a photo of Rhiannon, Owner Fiddleheads Violin Studio is Operated by an Award-Winning Symphony Violinist and Teacher Fiddleheads is the World's First Eco-Friendly Violin Shop Fiddleheads' Owner has won numerous awards for Business and Musicianship Fiddleheads Serves Elated Customers Worldwide Welcome to Fiddleheads Violin Studio Located in Canada, Fiddleheads serves customers worldwide View Shopping Cart Like and Follow Us on Facebook! Spring Break/March Shipping Delays: Click Here Fiddleheads Violin Studio is Operated by an Award-Winning Symphony Violinist and Teacher Fiddleheads is the World's First Eco-Friendly Violin Shop Fiddleheads' Owner has won numerous awards for Business and Musicianship Fiddleheads Serves Elated Customers Worldwide Welcome to Fiddleheads Violin Studio Located in Canada, Fiddleheads serves customers worldwide foo Like and Follow Us on Facebook!

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Fiddleheads.ca Fern Recipes

Fiddlehead Cashew Stirfry: Quick & easy

Chocolate Dipped Fiddleheads: A Fiddleheads.ca original

Fiddleheads Pie: A light quiche with greens

Cream of Fiddlehead Soup: Maine's Specialty

Due to numerous requests fiddleheads.ca is posting gourmet recipes for cooking these delectable tender spring ferns. More about the fiddlehead fern. (Note: Fiddleheads can be toxic and cause food poisoning if undercooked, but are entirely safe when cooked fully).

We encourage you to contact us to submit your favourite recipes!

 

Recipe #1: Fiddlehead Cashew Stirfry

Submitted by Fiddleheads' Rhiannon Nachbaur

2 cups fresh or frozen fiddleheads
1 cup snow peas
1 cup diced carrots (coins)
1 cup fresh beansprouts
1/2 cup chopped brown mushrooms
1/2 cup raw cashews
1 Tbsp butter or oil (butter is richer)
1 tsp fresh ground ginger root
Garlic & Tamari soy sauce to taste

Wash and prepare the fiddleheads by removing the fuzzy fronds and cutting off any dry ends. Prepare other vegetables and ginger. Preheat butter or oil in wok or sautee pan, medium heat. Stirfry the carrots and fiddleheads for 13-15 minutes (longer for frozen) until the fiddleheads and carrots are tender.

Cook longer if the fiddleheads are at all crunchy. (Note: Fiddleheads can be toxic and cause food poisoning if undercooked, but are entirely safe when cooked fully).

Add peas, mushrooms, cashews, ginger garlic and soy sauce. Add beansprouts last. Cook another 1-2 minutes until all veggies are cooked but not too soft. Serve with rice or rice stick noodles.

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Recipe #2: Chocolate Dipped Fiddleheads: A Fiddleheads.ca original recipe!

Submitted by V. Jeffries, Bellevue, WA, USA

Fresh Fiddlehead stalks, cleaned and clipped
Parchment or wax paper
Wilton's dark chocolate candy melts: To be found at any  Michael's or similar craft store in the candy making supply area between $2.00 for $4.00 U.S. per 14 oz. (396.9 grams).

Steam stocks for 10 minutes. (Note: Fiddleheads can be toxic and cause food poisoning if undercooked, but are entirely safe when cooked fully). Dry the fiddleheads after they have cooled. Chocolate will not apply to wet or moist surfaces.

Place candy melts in a microwave safe bowl.   Use small amounts, 1/3 of the bag to start. Set microwave at 40% setting.  Microwave the first time for 30 seconds. Stir  melts and heat them again (now at 15 second intervals), stirring and mushing the chocolate pieces until they are melted.  Finished consistency should be like cooked pudding.

Holding onto the stalks by the cut end, dip them into the melted chocolate until all sides are covered and place on waxed paper on baking sheet.  Do this quickly as the chocolate cools pretty quickly. It takes a little practice and quick work to get a smooth shiny finish.

When finished, place the tray in refrigerator for about 10 - 15 minutes.  After they are chilled, surface should be shiny.  Trim the exposed ends of the stalks with kitchen shears.  Keep chilled until ready to eat. This recipe also works great with shortbread cookies, pretzels, cherries and plastic spoons for coffee.

*  If the chocolate gets hard during melting process, it's been overheated.  You can add a tiny bit of canola or vegetable oil to the chocolate and stir in.  Then heat for 15 seconds and stir again.  This will bring back workable consistency.  (It tastes fine as long as you keep to the ratio:  2 teaspoons oil per 14 oz. bag of candy melts.)

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Recipe #3: Fiddleheads Pie

Submitted by Fiddleheads' Rhiannon Nachbaur (Originally Printed in the Gazette in 2002)

Ingredients:

1 frozen (or homemade) piecrust
2 cups chopped Fiddleheads
1 small onion
2 Tbs. olive oil
1 cup shredded cheddar
4 eggs
1 cup cream (or half & half)
1 Tbs. coarse mustard
2 Tbs. flour

Precook piecrust in a 350° oven. After preparing the Fiddleheads, sauté onions and Fiddleheads in olive oil for 10 minutes and place in crust. (Note: Fiddleheads can be toxic and cause food poisoning if undercooked, but are entirely safe when cooked fully).

Sprinkle cheese evenly over the top. Blend eggs, mustard, flour, cream, and pour over other ingredients. Bake at 350° for about 50 minutes. Pie is cooked when a knife inserted into the center comes out clean. This dish may be served cold, warm, or hot and goes well with violin lessons! Serves 4-6

Recipe #4: Cream of Fiddlehead Soup

Rhiannon's son helped
clean the fiddleheads.

Chef Unknown

Ingredients:

1 1/2 cups cleaned fiddleheads, finely chopped
2 chicken bouillon cubes or "Oxo"
1 small onion, minced
1 garlic clove, minced
2 tablespoons butter
3 1/2 cups milk
1/2 cup cream
Spike seasoning and salt to taste

Melt butter and bouillon cubes in a sauce pan. Sauté onions, garlic and fiddleheads for 13-15 minutes. (Note: Fiddleheads can be toxic and cause food poisoning if undercooked, but are entirely safe when cooked fully).

Add milk and heat thoroughly; stir in cream and season to taste. Serve steaming hot with fresh rolls. Serves 6.

All fiddleheads photos by Rhiannon Nachbaur

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And, yes, Fiddleheads ships anywhere; Just email to get award-winning, personal help or click HERE for ordering help. PayPal.Me is a fast, easy and more secure way for customers to send us payments. Here is our direct link: paypal.me/fiddleheads

Violins, bows and cases are shipped Canada Post Expedited service (arrives via USPS in the USA) and takes about 2-6 days on average. Shoulder rests ship via Xpresspost within Canda (1-4 days) or Airmail to USA (2-6 days).

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Fiddleheads.ca is the Planet's First and Only "Green" Violin Shop Operated by a Symphony Violinist: "Fiddle with a Conscience"

 

Fiddleheads.ca Main Page Like and Follow Fiddleheads Violin Studio on Facebook View Shopping Cart: Pay with Credit Card or Paypal Account Fiddleheads is a Canadian Business that serves customers around the world Fiddleheads is an eco-friendly business Fiddleheads is an Award-Winning Business run by an Award-Winning Musician and Young Entrepreneur Serving Elated Customers Worldwide: Click here for Testimonials Fiddleheads Violin Studio is Operated by an Award-Winning Symphony Violinist and Teacher Fiddleheads is the World's First Eco-Friendly Violin Shop Fiddleheads' Owner has won numerous awards for Business and Musicianship Fiddleheads Serves Elated Customers Worldwide Welcome to Fiddleheads Violin Studio Located in Canada, Fiddleheads serves customers worldwide foo Like and Follow Us on Facebook!