Monthly Archives: April 2012

Fiddleheads Tempura with Aoli

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Spring came earlier than usual this year. Fiddleheads usually appear in May, but this year they are plentiful in April—even as far north as Elmore, Vermont. The scroll-like Ostrich Fern fiddleheads are easily identified by the brown skin that clings loosely to the emerging shoots. If you pick your own, harvest only 3 per plant to prevent decimating the fern population. Fiddleheads are readily available in markets during their brief season. They have a delicate flavor sometimes described as similar to asparagus or okra, or simply as spring greens. Continue reading →

Cheddar Popovers

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A basket of warm popovers with dinner is a real treat, but who wouldn’t be happy to see them at any meal. Sharp cheddar cheese caramelizes in the crust to give these popovers a special flavor and rich color. Serve these with sweet butter alongside stews, soups, roasts, with breakfast, on a buffet, or all by themselves. It only takes a few minutes to mix the few ingredients. This is an inexpensive means to an exquisite end result. Continue reading →

Orange Almond Cake with Orange-Ginger Glaze

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Gluten free! Who needs flour when you can make such a moist, well-flavored cake without it. This cake comes from Jewish cuisine of the Mediterranean regions where oranges and almonds are important crops. Navel oranges are a good choice because they have few seeds, and the peel is not bitter. Boiling the oranges softens them, and changing the water part way through the boiling will ensure a fresh orange flavor. Continue reading →