Name: Steamed Fiddleheads with Horseradish Scallion Sauce
Ingredients: 1 lb Fiddleheads; (available; ; seasonally at; ; specialty produce; ; marketsand some; ; supermarkets),; ; cleaned; 1/2 c Plain yogurt; 1/2 c Mayonnaise; 1 tb Fresh lemon juice; or to taste; 2 ts Dijon-style mustard; 1 tb Drained bottled horseradish; or to taste; 3 tb Finely chopped scallion green

What are you to yourself? Worthless? Vile? Empty? What is Jesus to you? Precious? Lovely? All your salvation? All your desire? What is sin to you? The most hateful thing in the world? What is holiness to you? Most lovely? Most longed for? What is the throne of grace to you? The most attractive spot? What is the cross to you? The sweetest resting place in the universe? What is God to you? Your God? Your Father? The spring of all your joys? The fountainhead of all your bliss? The center where your affections meet? Is it so? Then you are a child of God! Those low views of yourself...that brokenness, that inward mourning, that secret confession, that longing for...more spirituality, more grace, more devotedness, more love, does but prove the existence, reality, and growth of God's work within you. Cheer up, precious soul! That soul never perished, that felt itself to be vile, and Jesus to be precious!

Octavius Winslow

CATEGORY	CUISINE	TAG	YIELD
		May 1992	1	servings

INGREDIENTS

1	lb	Fiddleheads; (available
		; seasonally at
		; specialty produce
		; marketsand some
		; supermarkets),
		; cleaned
1/2	c	Plain yogurt
1/2	c	Mayonnaise
1	tb	Fresh lemon juice; or to taste
2	ts	Dijon-style mustard
1	tb	Drained bottled horseradish; or to taste
3	tb	Finely chopped scallion green

INSTRUCTIONS

In a steamer set over boiling water steam the fiddleheads for 5 minutes, or
until they are crisp-tender, transfer them with a slotted spoon to a bowl
of ice and cold water to stop the cooking, and transfer them to paper
towels to drain. In a small bowl whisk together the yogurt, the mayonnaise,
the lemon juice, the mustard, the horseradish, the scallion, and salt and
pepper to taste, whisking until the sauce is smooth, and serve the
fiddleheads topped with the sauce.
To clean fresh-picked fiddleheads
Snap off the crisp, bright green fiddlehead tops from ostrich ferns,
leaving about 2 inches of stem attached. Rub off the dry brown casings by
hand or put the fiddleheads in a wire salad basket and whirl the basket
outdoors to remove the casings. Let the fiddleheads soak in a sink half
full of cold water, changing the water several times to remove any grit or
casing particles, and drain them. The fiddleheads keep, covered and
chilled, for 1 week.
Serves 4 to 6.
Gourmet May 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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