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Recipe Name: Fern Tips Vinaigrette Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Salads Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
2 Tablespoon(s) Vinegar or lemon juice
6 Tablespoon(s) Melted butter or salad oil
1/2 Teaspoon(s) Prepared mustard
1/2 Teaspoon(s) Each paprika and salt
Freshly ground black pepper
1 Teaspoon(s) Chopped chives or
1 Teaspoon(s) Grated onion
2 Hard-boiled eggs, chopped
2 Cup(s) Fiddlehead ferns
cooked and chilled
Directions:
Combine all ingredients except the last two; mix well.
Arrangehard-boiled eggs over top of the chilled, cooked fiddleheads and
pourvinaigrette sauce over all.The author wrote: "Fiddleheads, the
coiled tips of young fern fronds,are a springtime delicacy especially
prized by New Englanders and wildfoods enthusiasts. Their season lasts
only two weeks or so in May.Three kinds of the curled crosiers are
gathered: those of the ostrichfern, the cinnamon fern, and the common
bracken fern."The fiddlehead is ready to pick when it is pushing up
swiftly throughthe ground with its tightly coiled tip, shaped like the
head of afiddle. Fiddleheads are picked in the morning when they
arewoodsy-smelling and fresh flavored and snap off crisply into the
hand ofthe picker. By afternoon the glowing green-coiled crosiers can
haveoutgrown the edible stage, becoming unfurled fern fronds."The
cinnamon fern (Osmunda cinnamomea) fiddlehead is gathered when itis
about eight inches tall. The crosiers and one-half inch to twoinches
of the stem are eaten. A grayish-yellow woolly covering on thestems and
tips must be removed (sometimes with difficulty) before thefiddleheads
are cooked. They are washed and then rubbed to remove thefuzz.
Fiddleheads will keep for a couple of days in the refrigeratorafter
picking, but wild flavors and freshness are transitory. Better topick
fiddleheads in the morning and eat them before night - or
freezethem.""The ostrich fern (Pteris nodulosa)...is the tall, graceful
plant thatgrows on stream and river banks where the water comes up in
the earlyspring. So abundant are the ostrich ferns in the lush natural
ferneriesof the Winooski valley near Waterbury, Vermont, that
quantities of thefiddleheads are harvested, packed in snow, and
transported to Mainewhere they are canned for sale in specialty food
stores."Fresh, crisp fiddleheads are steamed or boiled in salted water
for 20to 30 minutes, until just tender. Their flavor hints of asparagus
andmushrooms combined, and they are delectable served with either of
thesecompatibly flavored foods. But the best dish of plump fiddleheads
issimmered gently and served hot, enhanced only by the simplest
adornmentof melted butters, served within hours after the crosiers
aregathered..."From The Wild Flavor by Marilyn Kluger. Los Angeles:
Jeremy P.Tarcher, Inc., 1984. Pp. 245-248. ISBN 0-87477-338-5. Typed
for you byCathy Harned.From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 196
Calories From Fat: 178
Total Fat: 20g
Cholesterol: 108.6mg
Sodium: 177mg
Potassium: 45.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 3.7g


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