Friday, August 10, 2007

Shrimp and Fiddlehead Medley Recipe

Shrimp and Fiddlehead Medley

  • 1 lb Fiddleheads
  • 6 ounces linguine, uncooked
  • 6 cups water
  • 1 ¾ lbs shrimp (fresh or frozen)
  • 1 teaspoon margarine
  • 2/3 cup chopped onion
  • ½ cup diced green pepper
  • ½ lb fresh mushrooms
  • 1 teaspoon dried thyme
  • ¼ teaspoon pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon celery seeds
  • 2 tablespoons lemon juice

Clean fiddleheads and boil for 10 minutes. Drain. Coat a large nonstick skillet with cooking spray, add margarine. Heat until margarine melts. Add onion and green pepper, sauté until crisp, but tender, stir in fiddleheads. Set aside. Meanwhile, cook pasta as directed without salt. Drain well, set aside and keep warm. Add sliced mushrooms, thyme, pepper, salt and celery seeds to vegetable mixture, stir well. Cook, uncovered over medium heat three to four minutes or until mushrooms are tender, stirring often. Stir in shrimp and lemon juice, cook until heated through stirring often.

(Ruma Fruit & Gift Basket World is a division of Ruma Fruit & Produce Co, Inc.)

Fiddlehead Dijon Recipe

  • 1 ½ lbs fiddleheads

  • 1 tablespoon cornstarch

  • 1 cup nonfat buttermilk

  • 2 teaspoon Dijon mustard

  • ¾ teaspoon lemon juice

  • ½ teaspoon dried tarragon

  • ¼ teaspoon pepper
Clean and steam fiddleheads for 10 minutes or until tender. Set aside and keep warm. Combine cornstarch and buttermilk in a small saucepan, stir well. Stir constantly over medium heat until sauce thickens. Remove from heat and stir in mustard, lemon juice, tarragon and pepper. Arrange fiddleheads on serving plate and pour sauce over top.

(Ruma Fruit & Gift Basket World is a division of Ruma Fruit & Produce Co, Inc.)

Fiddlehead Fritters Recipe

Fiddlehead Fritters
  • 1 cup flourOil (for deep frying)
  • ½ lb fiddleheads
  • 1 cup beer or water1 tablespoon vegetable oil
  • 2 egg whites
  • garnish w/lemon wedges
Clean and boil fiddleheads for 10 minutes, rinse under cold water and set aside. Stir together salt, beer and oil until blended. Let stand at room temperature for at least one hour. Just before cooking beat egg whites until stiff peaks form. Fold gently into batter. In saucepan, wok or deep fryer, pour oil to dept of 2 inches. Heat oil to 375 degrees. Coat fiddleheads lightly with flour, then dip into batter. Carefully lower into hot oil and fry for 1 – 2 minutes until golden brown.

(Ruma Fruit & Gift Basket World is a division of Ruma Fruit & Produce Co, Inc.)

Fiddlehead Parmesan Recipe

Fiddlehead Parmesan Recipe

  • 1 ½ lb Fiddleheads

  • ¼ cup butter

  • ¼ cup flour

  • 1 ½ cup chicken broth

  • ½ teaspoon lemon juice

Boil fiddleheads in salted water, reduce heat and simmer for 8 minutes. Drain and set aside. Melt butter over medium-low heat and blend in flour. Gradually add chicken broth and lemon juice. Stir and simmer until thickened, while stirring in ½ of the Parmesan cheese. Alternately layer fiddleheads and sauce in a lightly greased 1-quart casserole dish, ending with sauce. Sprinkle remaining cheese and broil 4 inches from heat until the cheese is golden brown.

Welcome to Fresh Fiddleheads

Fiddleheads are young, edible, fern shoots that are gathered when they are still curled. They are very similar in shape to the head of a violin, hence their name. These greens are nutritious – high in vitamin A, vitamin C & iron and are a good source of Potassium. They are also low in calories, fat and cholesterol.
No other vegetable matches the exquisite form and delicious flavor of fresh Fiddleheads. Some describe it as a cross between asparagus and broccoli; others say it is a combination of asparagus and mushroom. The flavor of fiddleheads goes well with cheeses, tomato sauces and oriental cuisine.
Fiddleheads are a seasonal wild vegetable made available mostly in the USA and Canada.