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Monthly Archives: June 2012

Fiddleheads…end of the season!

I think it’s officially over. Fiddlehead season, that is! I went to the Farmer’s market last Friday and bought my last batch of fiddleheads until next year. My family has only recently been enamored with this early Spring delicacy. We tried them many, many years ago and although our friends assured us they were delicious, we didn’t agree. We had just moved to Maine and figured it was an acquired taste. My husband thought they tasted like grass! Then, last year, I tried them again – only I added a bit more flavor this time by using garlic and balsamic vinegar. We now love these little green ferns.

According to the University of Maine Cooperative Extension Bulletin #4198, Facts on Fiddleheads, they are the young coiled fronds of the ostrich fern that grow on the banks of rivers, streams and brooks in late April, May and early June. It is advised not to eat them raw. They are best when fresh, but can also be frozen or pickled to preserve them for later enjoyment. Maybe next year, I’ll try a different way to prepare them and fall in love all over again…

I know they grow in New England, but I’d love to hear where else you can find them. Please leave me a comment and we can track them everywhere! Enjoy!

Saute’ed Fiddleheads

3 cups fresh fern fiddleheads
2 tablespoons olive oil
1 tablespoon butter
1 clove garlic, minced
3 tablespoons balsamic vinegar
salt/pepper to taste

Clean fiddleheads thoroughly. Rinse well and remove brown, papery fronds. Trim ends. In a large saute’ pan over medium heat, add olive oil and butter. Add garlic and saute’ briefly. Add cleaned fiddleheads and cook for about 8-10 minutes, stirring often. Add balsamic vinegar and cook for 1-2 minutes more. Sprinkle with salt and pepper and serve warm. Makes 3-4 servings.


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Posted by on June 20, 2012 in Side Dishes

 

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Chocolate Chip Blondie Bars…an old-fashioned favorite!

Time for a little sweetness in this blog! My college son is in the kitchen making some kind of cookie, so I’m inspired to add this recipe to my blog tonight. I remember eating these blondies when I was young – only then, my mother made them from a boxed mix. The boxed mix disappeared from grocery stores at some point, but I still love the flavor of these. They are a combination of butterscotch brownie and chocolate chip cookie – how can you go wrong with that?! Even though there is no butterscotch in the bar, I use dark amber agave syrup – it gives a similar taste. Otherwise, brown sugar is the preferred sweetener.

Easy recipe, simple ingredients and of course, my favorite gluten-free mix – Pamela’s Baking & Pancake Mix. Bake a little sweetness tonight! Enjoy!!

P.S. My son just brought me two warm cookies and a glass of cold milk! If I can get him to remember how he made the cookies (they are gluten-free!), I’ll write about them at some point! Yummy!!!

 

Chocolate Chip Blondie Bars

1 stick butter, softened
½ cup amber agave syrup
1 tablespoon vanilla extract
1 large egg
2 cups Pamela’s Gluten Free Pancake and Baking Mix
½ cups chocolate chips

Preheat oven to 350 degrees. Lightly grease an 8 X 8 inch baking pan. Combine butter and agave syrup in a medium bowl, mix until blended. Add vanilla extract and egg, mix until well blended. Add Pamela’s Mix and mix until smooth and creamy texture. Pour the batter into prepared pan and spread with a spatula. Sprinkle chocolate chips on top. (** Optional: add chocolate chips to the batter and mix in.) Bake in the oven for 25-30 minutes until golden brown. Let cool and cut into bars. Makes 12 bars.

 
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Posted by on June 2, 2012 in Desserts

 

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