Provided to you by Fiddleheads Violin Studio: Instruments, Bows and More
Last Updated March 5, 2008: Thank you for visiting
Due to numerous requests fiddleheads.ca is posting gourmet recipes for cooking these delectable tender spring ferns. More about the fiddlehead fern.
We encourage you to email us to submit your favourite recipes to our site!
Fiddlehead Cashew Stirfry - Quick & easy
Chocolate Dipped Fiddleheads - A www.fiddleheads.ca original recipe
Fiddleheads Pie - A light quiche with greens
Cream of Fiddlehead Soup - Maine's Specialty
2 cups fresh or frozen fiddleheads
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. Stir-fry the fiddleheads for 10-12 minutes (longer for frozen) until the fiddleheads take on a vibrant green shade and are soft (fully cooked, not crunchy!).
Cook longer if the fiddleheads are at all crunchy. Add carrots, 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 fine rice stick noodles and classical violin music.
Submitted by V. Jeffries, Bellevue, WA, USA
Fully-Cooked Fiddlehead stalks
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.
Serve to your violin teacher with brownies on the side.
Submitted by Violinist Rhiannon Nachbaur (Originally Printed in the Gazette in 2002)
1 frozen (or homemade) piecrust
Precook piecrust in a 350° oven. After preparing the Fiddleheads for cooking, sauté onions and Fiddleheads in olive oil for 6-8 minutes then place in crust. Sprinkle cheese evenly over the top. Blend eggs, mustard, flour, cream, and pour over other ingredients.
Bake at 350° for about 50 minutes (full cooked fiddleheads). 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 3-5
1.5 cups cleaned fiddleheads, finely chopped
Melt butter and bouillon cubes in a sauce pan. Sauté onions and fiddleheads for 10-12 minutes (fully cooked!). Add milk and heat thoroughly; stir in cream and season to taste. Serve steaming hot with fresh rolls and Celtic fiddle music! Serves 6.
All fiddleheads photos by Rhiannon Nachbaur