Squash Blossom Soiree

Last night Quinn and I co-hosted a seasonal dinner featuring all things squash. We invited an insanely attractive group of people (I'm attracted to all of you, I promise; now you can't complain if I try to dry hump you later) who brought yummy things to drink - wines and bubbles and Lambics and yum. They even helped with dishes the little dears. All in all, it was a blast, I just wish Quinn and I weren't stuck in the kitchen for so much of the evening. Next dinner is going to be MUCH simpler.

Fried Squash Blossoms
Check out what the genius mind behind Nermo has to say about his various dipping sauces. We used two fillings, the one in Giada's recipe and this one:
½ c. ricotta cheese
2 tblsp. fresh basil, chopped
5 to 6 sun-dried tomato halves, packed in oil, chopped
2 tblsp. parmigiano reggiano, grated
¼ tsp. coarse salt
½ tsp. pepper
Curried Zucchini Soup
Carbonara Primavera
Tian
Zucchini French Toast
Tomcat Collins - created and mixed by Quinn


Quinn made the most amazing fried squash blossoms. For someone who has never even tried them, let alone made them, they were easily the best I've ever had. His dipping sauces were out of control, though I think the tomato was my fave. I think we could've called it quits after the blossoms, but I had too cook too ya know!
Everything else went over well, but the blossoms were the easy winner. I think the tian came in second for me - it was just so yummy. The Tomcat Collins was fresh and fizzy and a nice clean complement to the rice flavors. Champagne also went perfectly with the blossoms.
No food photos, we were too busy eating. :o( Just photos of "tablescapes" and flowers and the little to-go bags of minimuffiny goodness.

Fried Zucchini Blossoms

Is it zucchini blossom season yet?! Ever since I had my first zucchini blossom at Delfina I've lusted over these. Theirs were stuffed with ricotta, but come on, how can you not use goat cheese? Luckily Giada is with me. Now I just have to figure out where the hell to get them - the ones at the farmer's market have been weensy and few and far between.

Fried Cheese-Stuffed Zucchini Blossoms
1 cup all-purpose flour
1 cup sparkling water
3/4 teaspoon kosher salt, plus extra for seasoning
1/3 cup (2 ounces) goat cheese, at room temperature
2 tablespoons (1 ounce) cream cheese, at room temperature
2 teaspoons heavy cream
1 tablespoon chopped fresh basil leaves
1 green onion, finely chopped
Freshly ground black pepper
8 zucchini blossoms* see Cook's Note
Vegetable oil, for frying

Cook's Note: Zucchini blossoms can be found at farmer's markets and specialty grocery stores. As an alternative, try using baby bell peppers. Cut off the tops and remove the seeds. Fill with the cheese mixture and dip the cut end in flour before dipping in the batter.
SJE's Note: Also, I hear the male blossoms are the way to go.

In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.

In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.

Season with salt and serve with your favorite marinara sauce or vinaigrette.