Unique and Tasty Fiddlehead Dip by Karen Porter
oh my....do I ever love fiddlehead dip! Spring in Maine means its "Fiddlehead Season"- that special time of the year when we Mainers head into the wet spongy areas of the forest in search of the immature coiled fronds of the ostrich fern. Fiddleheads get their name from their resemblance to the scroll at the end of the neck on a fiddle or violin. This warm baked fiddlehead dip is a unique way to serve these tender spring delicacies.
Which Ferns to use for Fiddlehead Dip
When harvesting the ferns for your fiddlehead dip, you need to be careful. Not all ferns are edible! There are varieties that are quite toxic so be sure to do your research on how to identify the three edible types - the ostrich fern, the cinnamon and the lady fern. For this recipe I use ostrich fern heads. Of the 3 varieties, I like the flavor and size of the ostrich fern, and they are the most prevalent for sale in markets and in the wild in our area. Ostrich ferns like to grow in wet areas. I often see them growing in ditches along the roadside. At first that seems like an easy place to harvest them but I would never harvest them from there as who knows what they absorb from the road runoff.
Preparing Your Fiddleheads
I must emphasize that you should never eat fiddleheads raw. They must be thoroughly cleaned under cold running water while removing the brown, papery skins. Then blanched in boiling water before using them in any recipe, especially a salad. After blanching, cool them by running cold tap water over them. DO NOT plunge them into cold water as this will cause unsightly dark, almost black, blotches to appear on them. For this recipe blanch and then add them to the other fiddlehead dip ingredients.
More Fiddlehead Recipes from the Wilderness Wife
PrintKaren Porter's Fiddlehead Dip
This recipe for fiddlehead dip was adapted from a recipe given to me by a friend who credits the original recipe to Karen Porter from Winterport, Maine. Karen is an avid outdoors woman and "fiddleheader".
- Prep Time: 45 mins
- Cook Time: 30 mins
- Total Time: 1 hr 15 mins
- Yield: Serves 12 1x
- Category: Appetizers
- Method: Bake
- Cuisine: American
Ingredients
1 garlic clove, finely minced
10 - 14 ounces fiddleheads, blanched and chopped
1 cup mayonnaise
½ cup grated Parmesan cheese
1 cup grated cheddar or Swiss cheese
1 cup chopped fresh tomato
½ cup chopped fresh sweet Vidalia onion
Instructions
1. Thoroughly wash the fiddleheads in cold running water. Pay particular attention to removing the brown papery skins by rubbing the fern heads gently between your fingers.
2. Put the fern heads in a pan of cold salted water and soak for 30 minutes, then rinse again under cold running water.
3. Add the garlic clove to the bowl of a food processor and mince.
4.Add the fiddleheads to the garlic clove, and pulse to mince.
5. Scrape the mixture into a medium sie bowl and fold in the cheeses.
6. Lightly oil 3 one-cup crocks and divide the mixture evenly between the 3 of them.
7.Bake in a 350F oven preheated oven for 20 - 25 minutes, until the top is lightly browned.
8. Sprinkle with chopped tomato and chopped onion over the top. Serve warm with crackers or baguette toast.
Notes
I have prepared the the mix for the dip, spooned it into the crocks and stored them in the fridge for as long as two days before baking. The unbaked mix also freezes well.
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