FIDDLEHEAD RECIPES ARE HERE! MORE TO COME...

• Quick Marinated Fiddleheads
• Fiddlehead Dip
• Granny Smith Apple Cheese Spread
• Fruit and Oatmeal Cookies
• 4 Quick Recipes for Pluots
• Sugared Pluots on Crisp Anise-Scented Phyllo Recipe
• Mango Fruit Salad
• Mango Muffins
• Sweet Plum Sauce
• Summer Fruit Granita
• Peachy Cinnamon Toast
• Georgia Peach Tortellini Salad with Basil Peach Vinaigrette
• Papaya Vinaigrette
• Kiwi Berry Spritzer
• Kiwi Berry Margarita
• Kiwi Berry Dipping Sauce
• Hot - Kiwi Berry Dipping Sauce

Quick Marinated Fiddleheads

You need:

• 5 lbs. fresh fiddleheads
• 1 lb. fresh wild leeks, ramps or shallots
• Fresh peppers - hot or mild - to taste
• Fresh herbs - basil, tarragon, thyme, rosemary and chives (cut fine)
• 5 cups apple cider or wine vinegar
• 5 cups extra virgin olive oil
• 3 tbs. sugar and salt to taste

Directions:

1. Blanch fiddleheads in boiling water for 1 minute
2. Remove from heat, drain, rinse and cool them
3. Clean and cut up peppers, leeks and herbs
4. Pour vinegar over cooled fiddleheads in a non-reactive container
5. Add cut up peppers, leeks, herbs, sugar and salt
6. Stir to wet all ingredients
7. Add the olive oil and stir again
8. Refrigerate for 24 hours before serving

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Fiddlehead Dip

You need:

• 1 garlic clove, finely minced
• 10 to 14 ounces fiddleheads, chopped
• 1 cup mayonnaise
• 1/2 cup grated parmesan cheese
• 1 cup grated cheddar or Swiss cheese
• 1 cup chopped fresh tomato
• 1/2 cup chopped fresh sweet onion (such as Vidalia or Maui)

Directions:

1. Preheat oven to 350 degrees (F)
2. Put the garlic clove in the bowl of a food processor and mince
3. Add the fiddleheads, pulse to mince
4. Add the mayonnaise and pulse just to mix
5. Scrape the mixture into a medium sized bowl and fold in the cheeses
6. Lightly oil three, one cup crocks and divide the mixture evenly between the crocks
7. Bake for 20 to 25 minutes, until the tops are lightly browned
8. Sprinkle with chopped tomato and onion and serve warm with crackers or bread
9. Makes about 12 1/4 cup servings

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Granny Smith Apple Cheese Spread

You need:

• 8 ounces cream cheese, softened
• 1 cup grated sharp cheddar cheese, room temperature
• 2 tablespoons brandy or sherry
• 1 Granny Smith apple
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper

Directions:

1. Combine cheeses and brandy in a bowl and beat until smooth
2. Peel, core and grate the apple; add it to the cheese in the bowl
3. Add the basil, oregano, thyme and pepper; stirl until thoroughly combined
4. Spoon the mixture into a crock, cover and chill for about an hour
5. Serve with crusty bread or crackers

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Granny Smith Apple Chutney

You need:

• 3 Granny Smith apples peeled, cored and diced small (about 6 cups)
• 2 Vidalia or other sweet onions, diced medium (about 3 cups)
• 2 cups sultana (aka golden) raisins
• 1 teaspoon minced ginger
• 1/2 cup sugar
• 1 cup apple cider
• 1/2 cup cider vinegar
• 1 cinnamon stick
• 3 cloves
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper

Directions:

1. Place all ingredients in a large pot and allow to cook down for 1 to 1/2 hours on low heat until most liquid evaporates
2. Season, to taste, with salt and pepper
3. Store covered in the refrigerator

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Baked Granny Smith Apples

You need:

• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup sugar
• 6 Granny Smith apples
• 2 tablespoons buter, cut into 6 teaspoon-size pieces
• 1 cup apple juice
• 6 sprigs of fresh mint

Directions:

1. Preheat oven to 325 degrees F
2. Combine cinnamon, nutmeg and sugar in a small bowl and set aside
3. Core apples, making sure NOT to puncture the bottoms of the apples
4. Remove skin from 1/2 inch around top of the apples at the opening
5. Fill each apple with the the cinnamon-sugar mixture
6. Top each apple with a teaspoon of butter
7. Place apples in casserole dish and pour apple juice around them
8. Cover pan with aluminum foil and bake for about 45 minutes to an hour
9. Remove from oven, garnish with fresh mint, and serve

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Apple Mashed Potatoes

You need:

• 3 1/2 pounds baby Yukon gold potatoes, halved
• Kosher salt
• 8 to 10 garlic cloves
• Freshly cracked black pepper
• 1 tablespoon olive oil
• 1 1/2 cups of half-and-half
• 3 tablespoons of butter
• 2 Granny Smith apples, cored and diced small

Directions:

1. Preheat oven to 350 degrees F
2. Place potatoes in a large pot and cover by 1-inch with cold water
3. Bring the water to a boil over high heat, add salt to taste, and cook until the potatoes are tender, about 20 minutes
4. While potatoes cook, creat a boat shape out of aluminum foil and add the garlic cloves
5. Season the cloves with salt and pepper to taste, and drizzle with oil
6. Seal the foil and roast until the garlic is carmelized, about 30 minutes
7. Heat the half-and-half in a small saucepan over low heat until hot
8. Drain the potatoes and put them back into the pot; heat from the pot will continue to dry out the potatoes
9. Add the half-and-half, butter and roasted garlic and mash
10. Fold in the apples and season to taste with salt and pepper
11. Transfer to a large serving bowl and serve

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Fruit and Oatmeal Cookies

You need:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 3/4 cup butter, softened
• 1 1/4 cups sugar
• 1 egg
• 1 orange, zested (grate the peel)
• 1 orange, peeled, diced and drained
• 1 Gala apple, unpeeled, cored and chopped
• 2 cups oatmeal, uncooked
• 1/2 cup walnuts or pecans, chopped

Directions:

1. Preheat oven to 375°F
2. Lightly grease 17x14" baking sheet
3. In a large bowl, sift together flour, baking soda, cinnamon and nutmeg
4. In another large bowl, combine butter and sugar and beat well, then add egg and orange zest
5. Gradually stir dry ingredient mixture into wet indgredient mixture
6. Stir in orange and apple pieces, oats and nuts
7. Scoop 1/4 cup of dough for each cookie on to sheet and pat into 3" rounds
8. Bake for 17-20 minutes or until edges start to brown
9. Briefly let cool on cookie sheet then place on wire rack

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4 Quick Recipes for Pluots

Cut pluots into wedges. Then:

• 1) Wrap with prosciutto; sprinkle with ground black pepper for an easy starter
• 2) Layer with sliced mozzarella, fresh mint leaves, olive oil, salt, and pepper for a takeoff on insalata caprese
• 3) Toss with peaches, melon, lime juice, and honey for a summer fruit salad.
• 4) Soak in sweet wine for an hour; serve over vanilla ice cream for dessert

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Sugared Pluots on Crisp Anise-Scented Phyllo Recipe

You need:

• 1 1/2 teaspoons anise seeds
• 2 6 sheets phyllo dough, thawed if frozen (each 17x12-inches)
• 4 tablespoons unsalted butter, melted
• 8 teaspoons sugar
• 1 1/2 lbs pluots, pitted and cut into 1/4-inch thick half moons (about 25)

Directions:

1. Preheat oven to 400°F Toast anise seeds in a skillet over medium heat, shaking occasionally, until fragrant, 3-5 minutes. Cool 3 minutes. Crush lightly with a mortar and pestle or the side of a chef's knife.
2. Trim phyllo sheets into 12 x 10 rectangles. Lay 1 rectangle on a baking sheet (keep remaining pieces covered with damp kitchen towel), and brush lightly with melted butter, coating entire surface. Sprinkle with 1 teaspoons sugar and 1/4 teaspoons anise seeds, and top with another phyllo sheet. Repeat 5 times.
3. Arrange pluot slices on phyllo in five rows of five, spacing each row about 1/2 inch apart. Sprinkle with remaining 2 teaspoons sugar, and brush pluot slices with remaining butter



4. Bake until crisp and golden brown, 15-17 minutes. Using a spatula, transfer to a wire rack to cool slightly. Cut into squares and serve.

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Mango Fruit Salad

You need:

• 1 mango, peeled and cut into chunks
• 1/2 pound seedless grapes
• 2 cups watermelon chunks
• 1/4 pound cherries, washed, stemmed, and pitted
• 1 cantaloupe, seeded and cut into chunks
• 1 small honeydew melon, seeded and cut into chunks

Directions:Mix all ingredients in a large serving bowl. Chill for at least 1/2 hour before serving.

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Mango Muffins

You need:

• 2 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 eggs, lightly beaten
• 3/4 cup vegetable oil
• 1 tablespoon lime juice
• 2 cups diced ripe mango
• 1 banana, mashed
• 1/2 cup raisins
• 1/2 cup chopped walnuts

Directions:

1. In a large bowl, combine the first five ingredients.
2. In another bowl, combine the eggs, oil and lime juice; add to the dry ingredients just until moistened.
3. Stir in the mango, banana, raisins and nuts.
4. Fill paper-lined muffin cups two-thirds full.
5. Bake at 350° F for 20-25 minutes or until a toothpick comes out clean.
6. Cool for 5 minutes before removing from pans to wire racks

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Sweet Plum Sauce

You need:

• 3 plums
• 1 TBS apple juice
• 1 TBS honey
• 1/8 tsp cinnamon
• 1/4 tsp almond extract
• 1 TBS chopped almonds or walnuts

Directions:

1. Slice plums lengthwise into eighths.
2. In a small bowl, stir together the apple juice, honey, cinnamon and almond extract.
3. Spoon mixture over plums
4. Top plums with chopped almonds or walnuts

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Summer Fruit Granita

You need:

• 1 pound ripe fresh plums
• ½ cup to 2/3 cup sugar
• ½ cup water
• ¼ cup fresh orange juice
• 2 tablespoon fresh lemon juice
• 1/2 cup fresh raspberries

Directions:

1. Cut fruit into large saucepan, discarding pits.
2. Add sugar and water; bring to boil.
3. Reduce heat and simmer, covered, 10 minutes, or until fruit is tender
4. Cool; add raspberries, if using nectarines.
5. Pour into blender container and blend smooth, then pour through a sieve to strain (discard any pulp).
6. Stir in citrus juices.
7. Taste for sweetness, adding additional sugar as needed for tart fruit.
8. Pour into 9-inch square, non-corrosive metal or glass baking pan.
9. Cover; freeze until ice crystals form around edges of pan, about half hour.
10. Stir ice crystals toward center of mixture with a fork.
11. Repeat process once or twice before completely frozen to create granular texture.
12. To serve: break up frozen mixture with a fork or chop with a chef's knife.
13. Serve in stemmed glasses.

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Peachy Cinnamon Toast

You need:

• 16 1/2-inch thick slices of crusty Italian or French bread
• 2 tablespoons of melted unsalted butter or margarine
• 3 tablespoons sugar, divided
• 1 tablespoon ground cinnamon, or to taste
• 2 cups peeled and finely chopped peaches
• 1/3 cup plain yogurt
• 1/2 cup honey for drizzling

Directions:

1. Preheat oven to 375°F.
2. Arrange bread slices in one layer on baking sheet and bake 10 minutes until golden.
3. Brush toast with butter on one side.
4. In a small bowl, stir two tablespoons sugar and cinnamon and sprinkle evenly over buttered side of toast.
5. Preheat broiler.
6. Broil toast about five inches from heat for one minute or until tops are bubbling and then cool.
7. Stir together remaining one table spoon of sugar and peaches.
8. Mound about two tablespoons of peaches on each piece of toast.
9. Top each toast with one teaspoon yogurt and drizzle with honey.

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Georgia Peach Tortellini Salad with Basil Peach Vinaigrette

You need:

• 1 (9-oz.) package refrigerated cheese-filled tortellini
• 3 cups sliced Georgia peaches
• 1 medium red bell pepper, cut into matchstick-like strips
• 1/4 cup basil peach vinaigrette (more to taste)
• 4 cups mixed fresh salad greens

Directions:

1. Cook tortellini according to package directions. Rinse until cool; drain well.
2. In medium bowl, combine tortellini, peaches and red pepper.
3. Chill until ready to serve.
4. Drizzle vinaigrette over mixture and toss gently.
5. Place salad greens on large serving platter or four individual salad plates.
6. Arrange peach tortellini mixture over greens.

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Papaya Vinaigrette

You need:

• 1 lb. very ripe papaya
• 1/4 cup apple cider vinegar
• 1/2 cup dry white wine
• 1 tbsp. fresh basil
• 1/8 tsp. fresh cracked black peppercorns (crushed)
• 1 fresh garlic clove (medium)
• 2 tbsp. fresh chives
• 1/4 tbsp. sea salt
• dash of shoyu
• dash of oyster sauce
• 1/2 tbsp. Sesame seed or poppy seed or caraway seed, optional
• 3/4 cup virgin olive oil

Directions:

1. Scoop and crush papaya.
2. Add wet ingredients, then dry ingredients and mix with wire whip.
3. Serve over romaine lettuce and add green, red, yellow bell peppers.
4. Garnish with radish and endive.
Great for marinating meat.

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Kiwi Berry Spritzer

You need:

• 1/3 cup Kiwi Berrie puree
• 1/2 cup orange juice
• 3/4 cup club soda

Directions:

1. Combine Kiwi Berry puree and orange juice until smooth.
2. Add 1/2 cup of the mixture to a tall glass.
3. Add club soda and stir.
4. Garnish with fresh mint or lemon slices.

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Kiwi Berry Margarita

You need:

• 1/4 cup Kiwi Berry puree
• 1/2 ounce melon liqueur
• splash of triple sec
• 1 ounce of tequila*
• 8 crushed ice cubes

Directions:

1. In a blender, combine all ingredients until smooth. Serve in a stemmed glass.
* Tequila may be omitted for a fruity, colorful, alcohol- free drink. (Makes 2 servings)

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Kiwi Berry Dipping Sauce

You need:

• 1 cup Kiwi Berry puree
• Black Pepper
• cayenne pepper
• white pepper
• Louisiana hot sauce
• Tabasco sauce

Directions:

1. Combine all ingredients. Serve as a dipping sauce for pork or beef.

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Hot - Kiwi Berry Dipping Sauce

You need:

• 2 tablespoons red bell pepper, chopped
• 1/4 bunch fresh cilantro
• 1/8 small sweet onion
• 1/2 jalapeno pepper, seeded
• 2 tomatillos, husks removed and cut up
• 1 teaspoon fresh lime juice
• dash salt
• 1 tablespoon brown sugar
• 2 tablespoons green jalapeno pepper jelly
• 6 to 12 Kiwi Berries - popped out of their skins & mashed with a fork.

Directions:

1. Combine all ingredients. Serve as a dipping sauce for pork or beef.