Saturday, July 5, 2014
Stuffed Pumpkin Blossoms
I decided to stuff my flowers when the time came, and found this recipe from Giada. It's a basic Italian flavoring that goes well with marinara or a similar sauce.
I've never made tempura batter before. It's much easier than I realized. The secret is carbonation. You can use any carbonated beverage, and beer is traditional. I would stick to something less sweet, but some of Giada's comments include sweetened soda as the liquid. I just used an unflavored sparkling water.
As for the taste of the flowers, I mostly tasted the cheese. Supposedly, there's some faint kind of pumpkin flavor to them, but I didn't taste it. So use a cheese you like.
1/2 C flour
1/2 tsp kosher salt
1/2 C sparkling water
2 oz goat cheese, room temperature
*2 Tb cream cheese, room temperature
1 Tb heavy cream
*1 tsp Italian seasoning mix
dash black pepper
8 pumpkin blossoms, stamens removed
oil for frying
1. In a small bowl, stir together flour and salt. Add sparkling water a little at a time. It fizzes up like a science experiment. In the end, you should have a very thin batter, like crepe batter.
2. In another small bowl, beat together goat cheese, cream cheese, cream, Italian seasoning, and pepper. Start heating 1/2" of oil in a saucepan or skillet.
3. Place cheese mixture in a pastry bag or a ziplock with a corner snipped off. The latter makes for easier clean-up. Carefully pipe about 1-1/2 tsp of mixture into the base of each blossom, then twist petals together to seal. At this point, prepared blossoms may be stored in the refrigerator until later in the day.
5. Serve immediately as a side dish with sauce, or just a light sprinkling of salt and herbs.
Difficulty rating :)