Sunday, May 29, 2006 
| More than 1,500 people enjoyed spring-time delicacies on a picture perfect day at the Museum’s first Fiddlehead Cook Off held during the annual Fiddlehead Vintage Car & Antique Aeroplane Show, on Sunday May 28. Five contestants vied for the title Fiddlehead Master Chef and the coveted custom-designed apron that goes with it. Entries were awarded points based on presentation, aroma, texture and taste.  In a very close contest, Cathy Hardy of Lincolnville took top honors with her recipe for Fiddlehead Pie. Second place went to Laura Cabot of Waldoboro with her tastefully prepared Fiddleheads in Phylo. Third place was awarded to Joyce Damboise, who ventured all the way from Caribou to partake in the festivities. Her entry, Fiddlehead Cake, was one of many recipes contained in her book, Wilderness Cooking in the Home. Rounding out the field were Bob Moores of Rockport who prepared a Fiddlehead Casserole and John Ware of Rockland with his family favorite, Sweet & Sour Fiddleheads.Judging was provided by local celebrities including Ann Maher, owner of the Owls Head General Store; Renny Stackpole, Director for the Center for the Study of Early American History, state representative Chris Rector, Gordon Page, Passenger Operations Manager for Maine Eastern Railroad and Stephanie Clapp, owner of the Cellardoor Winery in Lincolnville. |
by Cathy Hardy
Ingredients: (makes two 9” quiches)
2 frozen deep dish pastry shells
6 slices bacon
1-1/2 cups shredded Swiss cheese
3 cups fresh, cleaned fiddleheads (leave long stems on 7 or 8 of them for garnish later)
1/2 of a large Vidalia onion (chopped)
3 cloves minced garlic
1 Tbsp. bacon grease
2 Tbsp. olive oil
2 Tbsp. butter
2 Tbsp. cooking sherry
Handful of fresh chopped parsley
10 large eggs
2 cups light cream
Paprika
Cayenne pepper
1/2 tsp. Tarragon
Fiddlehead Mixture:
Heat Wok-style pan. Add reserved bacon grease, olive oil and butter and saute Vidalia onion, minced garlic, and fiddleheads over medium-high heat for 2-3 minutes, stirring frequently. Cover Wok and simmer another 7-8 minutes, until fiddleheads soften up a bit, stirring frequently. Add salt and pepper to taste. Remove from stove, cool slightly. Reserve several cooked long-stemmed fiddleheads to use on top of quiches during last five minutes of cooking.
Directions:
Prepare pastry shells according to package directions. Cool, then evenly sprinkle cheese over bottom of shell. Fry bacon strips in skillet, reserving 1 Tbsp. of grease. Dice bacon into small pieces. Combine fiddlehead mixture (see below), bacon pieces, sherry, parsley, dash of cayenne pepper, and tarragon – spoon over cheese.
Beat eggs and cream and pour over fiddlehead mixture. Sprinkle top lightly with paprika. Place pie plates on a large baking sheet. Bake in 325 degree oven for 50-55 minutes or until custard appears firm when dish is gently shaken. Let stand for a few minutes to cool before cutting into serving wedges. Each pie feeds 4-6 people.
p:by John Ware
Ingredients:
1 lb. Fiddleheads – washed and cleaned
2 Tbsp. water
2 Tbsp. brown sugar
2 Tbsp. white vinegar
1-1/2 Tbsp. lemon juice
1 Tbsp. salad oil
Salt and pepper to taste
Cook fiddleheads in boiling water (or steam over boiling water) for 12-15 minutes or until just tender. Combine all other ingredients in a sauce pan. Bring to a boil. Simmer 1 minute, stirring. Drain fiddleheads. Place in serving dish. Pour sauce over them. Serve at once. Feeds 4.