Stuffed squash blossoms

Photo by Lisa Lathrop © DoubLeL Photography

Stuffed squash blossoms…ever tried them? You’re in for a treat!

Served regularly in Europe and Mexico, squash blossoms have a flavor reminiscent to the squash itself. The most common variety for cooking are the pumpkin blossoms, although any squash blossom will do. You can use either the female or the male blossom, and you want to be sure to remove the stamen before stuffing or you’ll have a very bitter flavor to the blossom that will turn you off forever to the entire idea.

Select extremely fresh blossoms that are tight and stand tall. They don’t have a long shelf life, so plan to prepare them within a couple of hours of purchasing them at market. Take a trip or two around the market to be sure you are getting the freshest blossoms…if not, you’re sure to throw some out because they’re wilting and unusable.

Photo by Lisa Lathrop © DoubLeL Photography

To prepare the blossoms, trim the stem just at the base of the flower and remove the stamen from inside. It may be helpful to have a tweezers or needle nose plyers to remove the stamen, as some blossoms may be difficult to get into with just your fingers.

Next prepare a batter for the blossoms using the following:
1 cup flour
½ cup cornstarch
1 tsp salt
1 cup milk or beer
Mix until blended smoothly and chill in refrigerator until ready to use

Stuff blossoms with soft cheese of your choice, using only ½ tsp per blossom then twisting top to seal and place on sheet pan.  Pick up one of the small batch soft artisnal cheeses at market and try that for your stuffing.

Photo by Lisa Lathrop © DoubLeL Photography

Heat ½ inch canola oil, safflower oil or sunflower oil in large sauté pan or wok until heated to 375° or just until a small piece of bread dropped in oil browns quickly.
Dip blossoms in batter and then gently place in oil, being careful to only place as many blossoms as will fit comfortably in bottom of pan at one time. Fry for approx 3 min, turning halfway through. If you have a candy/deep fry thermometer, try to adjust the heat so that the temperature stays about 375° during frying. Remove with slotted spoon and rest on paper towels to drain excess oil. Fry remaining blossoms, drain and sprinkle lightly with salt before serving.

Photo by Lisa Lathrop © DoubLeL Photography

Serve immediately and enjoy!

Squash Blossoms and berries, berries and cherries!

At market this week expect to find squash blossoms, more than just pretty flowers...edible and delicious too!  You'll also find the end of most of the strawberries, loads of raspberries, maybe some blueberries and the beginning of Door County Cherries. 
I became enamoured with squash blossoms a few years ago when a friend described how deliciously they are prepared in Italy and now I eagerly await squash blossom season. 


Here's a simple recipe to try:
http://www.strauscom.com/farmfresh/ffsblos.html
 
While you're at the market be sure to pick up some of the last of the main season strawberries and fresh raspberries and maybe even blueberries for a great summer crumble.  I've heard the sweet Door County Cherries will be showing up shortly as well.  The pie cherries are still a couple of weeks away.  It's supposed to be gorgeous on Saturday so get out to your favorite market and pick up some treats for the holiday weekend!
 
OOH, I almost forgot...I tried something new this year....strawberry infused vodka.  It's only been marinating for a couple of weeks, but I snuck a taste the other night and it is scrumptious....slightly sweet, definitely pink and seems like it will go well with sparkling water and lime or maybe mint when the time comes.