Monday, June 9, 2008

Stuffed Squash Blossoms Recipe

  • 18 zucchini, acorn squash or pumpkin blossoms, stamen removed.
  • Cheese Filling:
  • 3 ounces goat (feta) cheese
  • 3 ounces cream cheese
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Beer Batter:
  • 1/8 cup cornstarch
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 egg, beaten
  • 1/2 cup cold flat beer
  • Vegetable oil for frying
  • Salt and pepper to taste
  • Grated Parmesan cheese

PREPARATION:

Gently swish the squash blossoms in cold water to clean. Carefully twirl between your fingers to remove most of the water, drain thoroughly. Set aside.
Cream goat cheese, cream cheese, red pepper flakes, oregano, basil, garlic, salt and pepper, until blended.

Gently fill each blossom with about 2 teaspoons of the cheese filling. Refrigerate while making batter.
In a heavy skillet, (cast iron is the best!) heat 2 inches of oil to 375 F over medium heat.
While oil is heating, whisk together cornstarch, flour, salt, pepper, celery salt, baking powder and soda, egg, and beer until combined.
Carefully dip a stuffed blossom into the batter, covering the entire flower, and ease into the hot oil. Brown each side. Cook only a few at a time so they are not crowded. Remove blossoms. Drain on paper towels.

Sprinkle stuffed blossom with salt and pepper and to taste and garnish with a sprinkling of grated Parmesan.

flower honey recipe, edible flowers

FLOWER HONEY

1/2 - 1 cup fresh or dried petals *****must be organic and non poisonous!!!
1 lb. honey

Add chopped or crushed flowers to honey. Loosely cover jar and place in a pan half full of gently boiling water. Remove from heat, and let sit in the hot water for 10 minutes. Remove jar from water and let cool to room temperature. Allow jar of honey with flowers to sit for 1 week. Flowers can then be strained out if desired. Uses: Tea, salad dressings, on croissants, scones, muffins and bread.

Edible flowers

Tonight I am teaching an edible flowers class! I am serving a yellow cake with vanilla frosting and garnishing it with organic pansy blossoms and lilac florets. I also prepared a spread to serve with crackers, its made of cream cheese, snippets of chives, parsley and thyme and I am surrounding it with lemon verbena foliage, to look like its nestled in. In the center is chive blossoms, pretty lavender with a slight taste of onion.
When working with edible flowers, the most important aspect is ORGANIC and NON POISONOUS PLANTS. Be sure it hasn't been sprayed, make sure that the flowers are not poisonous. Here is a list of common, edible flowers found often in gardens.
Apple Blossom
Artichoke
Arugula
Basil
Bee Balm
Borage
Calendula
Carnation
Chamomile
Chicory
Chives
Chrysanthemum
Cilantro/Coriander

Clover
Cornflower/Bachelor Buttons
Dandelion
Daylily
Dianthus
Dill
Elderberry
English Daisy
Fennel
Garlic
Geraniums
Gladiolas
Hibiscus
Hollyhock
Honeysuckle
Hyssop
Impatiens
Johnny Jump Up
Lavender
Lemon Verbena
Lilac
Linden
Mallow
Marigold
Marjoram
Mint
Mustard
Nasturtium
Oregano
Okra
Onion
Orange Blossom
Pansy
Pea
Pineapple Sage
Radish
Rose
Rosemary
Runner Bean
Safflower
Sage
Savory
Scented Geranium
Snapdragon
Society Garlic
Squash Blossom
Sunflower
Sweet Marigold
Sweet William
Thyme
Tuberous Begonia
Tulip
Viola
Violet
Winter Savory