Fiddlehead Dip Recipes

Steps:

• Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.

Steps:

• In a steamer set over boiling water steam the fiddleheads for 5 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and transfer them to paper towels to drain. In a small bowl whisk together the yogurt, the mayonnaise, the lemon juice, the mustard, the horseradish, the scallion, and salt and pepper to taste, whisking until the sauce is smooth, and serve the fiddleheads topped with the sauce.
• To clean fresh-picked fiddleheads
• Snap off the crisp, bright green fiddlehead tops from ostrich ferns, leaving about 2 inches of stem attached. Rub off the dry brown casings by hand or put the fiddleheads in a wire salad basket and whirl the basket outdoors to remove the casings. Let the fiddleheads soak in a sink half full of cold water, changing the water several times to remove any grit or casing particles, and drain them. The fiddleheads keep, covered and chilled, for 1 week.

Steps:

• Preheat oven to 350°F.
• Add the garlic clove to the bowl of a food processor and mince.
• Add the fiddleheads, pulse to mince.
• Add the mayonnaise and pulse just to mix.
• Scrape the mixture into a medium sized bowl and fold in the cheeses.
• Lightly oil three one-cup crocks and divided the mixture evenly between the crocks.
• Bake in oven for 20 to 25 minutes, until the top is lightly browned.
• Sprinkle with chopped tomato and onion.
• Serve warm with crackers or bread.