Squash Blossoms Redux – No Breading

The only difficulty with the recent squash blossom recipe using almond meal that I posted here is that the almond meal is “heavier” in taste than the buckwheat flour I used in 2010, and it coats more thickly, too.  Blossoms could do with a more subtle approach.

Steaming, or baking, for instance, without almond meal or any breading, or any real need for oil (except to keep them from sticking to your baking pan).

6 squash blossoms, 3-5 inches, washed and checked for any potential interior insects.  Which of course you will remove…
4 ounces soft goat cheese
1-2 cloves garlic, finely minced
1 small serrano pepper or less, de-seeded and finely minced
half a teaspoon capers, drained, coarsely chopped
ground pepper to taste

Pre-heat oven or toaster oven to 350 F.

Mix the goat cheese with all the following ingredients, by hand.

Stuff the blossoms.

Place in oven on a very lightly oiled pan, and bake.  Make sure your oven is up to temp before baking, and bake no longer than eight minutes.  Check at 5 or 6.

Serve as appetizers, still warm.

The idea of using capers appeals.  Flower buds inside of flower blossoms!  For a little bit of trivia, capers come from the Mediterranean plant named, scientifically, Capparis spinosa. 

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About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: Building a log home in rural western Massachusetts. Will be raising chickens and goats/sheep. Raising veggies and going solar.
This entry was posted in Appetizers, Cooking, Vegetarian and tagged . Bookmark the permalink.

3 Responses to Squash Blossoms Redux – No Breading

  1. You are so lucky to find dquash blossoms – I haven’t been able to find them at all. The fact that you baked them as opposed to the Italian method of deep frying them is lovely. I also love that you used goat cheese as a stuffng.

    Really nice recipe 🙂

    chow 🙂 Devaki @ weavethousandflavors

  2. Thanks. I only seem to find them once or twice a summer, at a specific farmers’ market near me.

    When I move to a place with more sun, I hope to be able to grow my own.

  3. I just picked up some at one of our local orchards. Can’t wait to make these for dinner!

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