rown papery scales off of fiddleheads and rinse several times under
arge sauce pan.
Add fiddleheads, cover and set on stove
Place the fiddleheads into a saucepan and cover
Place yolks in top of double boiler over medium heat.
Slowly add in the water, whisking constantly until yolks thicken.
Remove from heat and whisk in lemon juice.
Slowly whisk in all butter. Place back in double boiler over very low heat, while preparing fiddleheads.
Divide cooked fiddleheads in individual plates and pour equal amounts of Hollandaise over.
Serve immediately.
Saute fiddleheads in butter in a heavy bottomed saute pan over moderate heat, stirring with wooden spoon for 2 or 3 minutes, being careful not to brown.
Pour Chardonnay wine into saute pan and cover immediately, allowing fiddleheads to steam until slightly wilted.
Season with salt and pepper.
Garnish with crumbled bacon and serve at once.
Yields 2 servings.
ub brown papery scales off fiddleheads, rinse several times under cold
put fiddleheads, salt and water into a small pot and bring to a boil, turn down heat and simmer 20 min.
Strain water and mix fiddleheads with butter, lemon and pepper.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Trim the fiddleheads so that the stem end
oil, stirring constantly.
Add fiddleheads and bring back to boil
ater to a boil. Add fiddleheads, and cook until bright green
cales and wash thoroughly. Place fiddleheads in a vegetable steamer over
Preheat oven to 350 degrees. Precook piecrust for about 15 minutes.
Saute fiddleheads and onion in olive oil until tender.
Place fiddleheads and onions in pre-baked piecrust and spread shredded cheese on top of fiddleheads.
Blend eggs, half and half, mustard, flour and pour over fiddleheads and cheese.
Bake for 50 minutes. Pie is cooked when knife comes out clean when inserted into pie.
Remove from oven and let sit for 5 minutes.
Serve hot or cold.
Trim and rinse fiddleheads, removing any brown ends or mushy parts.
In a large pot bring 2 quarts salted water to a boil. Add fiddleheads and cook 1 minute. Drain and rinse with cold water.
In a large frying pan, heat oil over medium-high heat. Saute onion for 3 minutes.
Add fiddleheads. Cook, stirring, until they start to brown, about 5 minutes. Add tomatoes, garlic, parsley and red pepper flakes, stirring, until garlic is fragrant and just starting to color, about 1 minute. Salt or squeeze lemon to taste. Serve immediately.
Precook pie crust.
Aftr preparing the fiddleheads for cooking, saute onion and fiddleheads in olive oil for six to eight minutes then place in crust.
Sprinkle cheese evenly over the top. Blend eggs, mustard, flour, cream, and pour over other ingredients.
Bake at 350F for about 50 minutes to endure that fiddleheads are thoroughly cooked. When a knife inserted into the center comes out clean, pie is cooked. This dish may be served hot or cold.
Serves 3-5.
igh heat.
Add the fiddleheads, return to a boil and