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.