Fiddleheads Asian style Boil or steam fiddleheads for 2-3 minutes until tender.
4 cups fiddleheads
4 Tbls. roasted sesame seeds
4 Tbls. soya sauce
2 Tbls. water
1 Tbls. sesame oil
1 Tbls vegetable oil
1 Tbls. lemon juice
1 tsp. fresh ginger juice ( press ginger root through a garlic press)
1 tsp. sugar
Clean and cook fiddleheads. Grind sesame seeds in a mortar. Combine all ingredients of the dressing and mix well. Pour over fiddleheads and serve warm or cold.
Cook milkweed buds in boiling water for 1 minute. Strain. Preheat oven to 375 F. Arrange Milkweed buds in a buttered baking dish. Melt butter in saucepan. Stir in flour, salt and pepper. Cook for 1 minute, stirring then gradually whick in milk. Continue cooking and stirring until sauce is thickened and smooth. Pour white sauce over milkweed. Sprinkle cheese over. Bake in oven for 10 minutes. Broil a few seconds until top is crisp and golden.
Curried Cattail Soup
3 Tbls. butter
1 onion, minced
1 Tbls. curry powder
3 Tbls flour
2 1/2 cups chicken stock
12 cattail shoots, minced
salt, pepper
In a saucepan, melt butter and cook onion over medium heat until soft. Sprinkle with curry powder and flour and cook 2 minutes, stirring. Add chicken stock and cattails. Bring to a boil, reduce heat and simmer 15 minutes. Add salt and pepper to taste. Serve hot.
Cream of Sorrel Soup
2 Tbls. butter
1 cup tightly packed sheep sorrel
2 cups chicken stock
3 medium potatoes, peeled and diced
1 Tbls. heavy cream or sour cream
In a saucepan, melt butter. Add sorrel and stir 30 seconds. Add chicken stock and potatoes. Bring to a boil, reduce heat and simmer until potatoes are cooked. Puree in blender. Serve with a swirl of cream.
Cattail Pollen Muffins
1/4 cup butter
1/2 cup brown sugar
1/4 cup honey
2 eggs
1 tsp. vanilla
1 1/2 cups flour
1 cup cattail pollen
1 1/2 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
1 cup milk
garnishes optional, 1 cup elderberry flowers, or 1/2 cup bunchberries, or 1/2 cup raisins or dates.
Preheat oven to 375 F. Beat butter and sugar together until creamy and light in color. Add honey, eggs and vanilla. Beat until well blended. Sift together dry ingredients and add to butter mixture, alternating with milk until all is moistened and combined. Fill muffin tins about 2/3 full. Bake for 25 minutes or until well risen and golden.
Cooked Stinging Nettles
2 to 3 cups boiling water
1/4 to 1/2 cup fresh chopped onion
1 pinch sea salt and pepper or lemon pepper
3 cups chopped stinging nettles
butter
fresh lemon or lime juice or vinegar
Bring water to boil. Put in chopped onion and salt. Add chopped nettles, pick the top 4-6 inches of young spring nettles for best results. Boil the greens until they no longer have their stinging qualities, about 5 minutes. Drain off liquid. Serve hot and onions topped with butter, several drops of lemon juice, and season to taste.