These are simply too easy not to make. I know you carved a pumpkin…so either you tossed those potential crunchy salty delights called pumpkin seeds or they’re in your oven right this minute.
Prompted to bring a dessert over to a friend’s house for a small potluck dinner, I began scheming to find a dessert that was not overly sweet, involved a bundt pan (the husband’s been asking for of a bundt-something-or-other), and brought out the best of late summer (no pumpkin or other quintessential fall ingredients involved).
Thank you Interwebs…and Martha Stewart!
I stumbled upon her recipe for Lemon-Ginger Bundt Cake and it seemed perfect! A buttery, citrus cake with the added brightness of ginger. I am definitely adding this one to my recipe box, it was quick, a bit intriguing with the crystallized ginger and had just the right amount of sweetness. Don’t you just hate it when Martha is…well, Martha?
Lemon-Ginger Bundt Cake (via marthastewart.com)
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour (spooned and leveled), plus more for pan
- 2 tablespoons finely grated lemon zest and 1/3 cup fresh lemon juice (from 2 lemons)
- 1/3 cup minced crystallized ginger
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- Confectioners’ sugar, for dusting
- Preheat oven to 350 degrees. Butter and flour a standard 12-cup bundt pan. In a medium bowl, whisk together flour, lemon zest, ginger, baking soda, and salt; set aside.
- Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. Add eggs one at a time, beating well after each addition; mix in lemon juice.
- With mixer on low, alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture; mix just until incorporated (do not overmix). Spoon batter into prepared pan, and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
- Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. (To store, wrap cake in plastic, and keep at room temperature, up to 3 days.) Dust with confectioners’ sugar before serving.
As previously mentioned, we carted this bundt over to our friends and let it cool a bit more before dusting with powdered sugar (as Martha suggests), and unfortunately ended up with no pictures of the sliced cake as it disappeared quite quickly.
I just love how bundt cakes get that lovely dark crust on the outside and hide their fluffy cake texture inside. I think I’ll be making this again soon!
No…really…this is nothing more and nothing less than a small pumpkin stuffed with everything good! As it is the first day (FINALLY) of fall weather here (actual rain is falling as I type), I will take a brief break from my tomato and corn obsession.
I am not the first to plaster this recipe on a blog…and I certainly won’t be the last. This is surely a recipe that will span the test of time…and on the interwebs, that is not something to take lightly. Take Pinterest for example; it is chock-full of seasonal sweets that utilize cookie dough, a popular candy bar and for good measure, some marshmallow fluff (examples found here, here and here). Admittedly, my sweet tooth prefers understated, almost savory desserts (I’m not calling myself objective here!) and while these recipes have a purpose (bake-sales, holiday parties, novelty, etc.), our grandmothers would not recognize them from their recipe repertoire. They are trends. They may, in fact, even taste good…but they are not staples and certainly not classics. I’m sure many out there disagree with me and that is fine…as I firmly believe that it takes all kinds. This recipe is a classic for so many reasons – it is more an idea than a recipe, it is flexible, it is seasonal and does not waste any bits, it can be made up of leftovers and pantry items or each ingredient bought for its specific purpose, it is cheap and can serve a crowd. For these reasons and many more, it has a place in my recipe box. A quick google search will prove this true for many others.
The recipe is available all over the web, however I’ve posted it here is taken directly from Dorie Greenspan‘s book Around My French Table. This dish epitomizes a perfect change of seasons dish…still emphasizing the freshness of squash while the filling is casserole and stuffing all wrapped into one. Serve it with a crisp salad lightly dressed earlier in the fall or with some seared chicken sausages when a chill in the air is familiar and calls for heartier meals.
- 1 pumpkin, about 3 pounds
- Salt and freshly ground pepper
- 1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks
- 1/4 pound cheese, such as Gruyère, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks
- 2–4 garlic cloves (to taste), split, germ removed, and coarsely chopped
- 4 slices bacon, cooked until crisp, drained, and chopped
- About 1/4 cup snipped fresh chives or sliced scallions
- 1 tablespoon minced fresh thyme
- About 1/3 cup heavy cream
- Pinch of freshly grated nutmeg
Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment.
Cut the top off of the pumpkin and scrape any seeds and strings from the lid, do the same to the inside of the pumpkin. Once it is cleaned to your satisfaction, liberally season the inside of the pumpkin with kosher salt and pepper, you can also drizzle a little bit of olive oil in there as well, but it doesn’t absolutely need it. Place it on the parchment on the baking sheet.
Toss all the stuffing ingredients together in a bowl (bread, cheese, garlic, onion, bacon, and herbs). I had some kale on hand, so I chopped it up and tossed that in as well. Season the mixtures with fresh ground pepper and some additional salt being careful not to over-salt as the cheese and bacon are already a bit salty.
Pack the mixture into the pumpkin…make sure it is filled! We ended up with enough stuffing for an entire additional casserole dish which we buttered before adding the stuffing.
Mix the cream together with the nutmeg and of course, season with salt and pepper and then pour it over the stuffing into the pumpkin.
The cream provides the majority of the moisture for the stuffing, so don’t skimp…but your stuffing should not be swimming in the cream either.
Put the cap in place and bake the pumpkin for about 2 hours—check after 90 minutes—or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. It was so cute, I could hardly stand it!
Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
When the pumpkin is ready, carefully, very carefully—it’s heavy, hot, and wobbly—bring it to the table or transfer it to a platter that you’ll bring to the table.
I cut wedges and plated it with a lightly dressed salad the included some microgreens from Trader Joe’s.
The stuffing itself is delicious, but with a scoop of the tender pumpkin flesh, it is *literally* a perfect fall dinner. I’ve got so many ideas of what to stuff a little pumpkin with…sausage, wild rice, apples, linguiza, chestnuts, the list is endless! What would you stuff your pumpkin with?
It is wonderfully chilly outside now, but I need to temper my excitement for fall as the forecast is calling for 90′s next week. Look for yet another post containing corn or tomatoes…or both.
I know that it is now, technically, October…however, Los Angeles is not behaving that way and therefore I feel completely justified cooking like it is still seriously summer…as in triple digits! Also…I wasn’t joking when I said we have been on a serious corn and tomato kick – and this recipe uses both!
I first stumbled on this recipe through Pinterest (you can follow @lizfisch) and then I happened to have everything in the house to whip up a batch. The best part is that the source of the pin is easy to find. Thanks to EzraPoundCake for posting the recipe, which actually comes from “Sara Foster’s Southern Kitchen“. I made a few changes to the recipe from EzraPoundCake, including roasting the corn before shucking and not adding any jalapeno peppers (didn’t have any on hand…and as previously discussed…I can’t take the heat!) to the tomato salsa.
3 ears of corn, shucked and roasted
1 cup flour
½ cup cornmeal
¼ cup diced red onion
¼ cup thinly sliced basil
1 tsp. baking powder
½ tsp. baking soda
kosher salt and fresh ground black pepper
2 eggs, lightly beaten
2 tbsp. well-shaken buttermilk
2 tbsp. unsalted butter, melted
Canola oil for frying
Chopped Tomato & Avocado Salsa (recipe follows)
Preheat oven to 200 degrees F. Line a baking sheet with a brown paper bag or paper towels.
Cut the corn from the cobs into a large bowl, and scrape the stripped cobs with the back of the knife (or a spoon) to release the juices into the bowl.
I find the easiest way to do this is to set a small bowl upside down in a larger bowl and use the smaller bowl as the base for the cob. The kernels tend to fly all over the place as you are cutting them off and you can maximize the stability of the cob while also catching the majority of the kernels.
Place 2 cups of the corn kernels into a food processor, and pulse several times, until the corn is slightly puréed but still chunky.
Scrape into the bowl with the remaining corn kernels. Add flour, cornmeal, onion, basil, baking powder, baking soda, salt and pepper to the corn. Stir to mix.
Add the eggs, buttermilk and butter, and stir just to combine. (Do not overmix.)
Place a large skillet over medium heat. Add just enough canola oil to barely cover the bottom, and heat until sizzling hot.
One heaping tablespoon at a time, scoop the batter into the skillet. Cooking in batches of 4 to 5 to avoid overcrowding, fry the cakes 1 to 2 minutes per side, until golden brown.
Drain on the lined baking sheet, and place in the oven to keep warm while cooking the remaining corn cakes. Serve warm topped with a heap of Chopped Tomato and Avocado Salsa.
Chopped Tomato and Avocado Salsa
Makes about 2 cups
1-2 pints of cherry tomatoes, halved or quartered
1 scallion, minced and trimmed
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh cilantro
1 garlic clove, minced
juice of ½ lime
1½ tsp. extra-virgin olive oil
1½ tsp. white wine vinegar
kosher or sea salt and fresh-ground black pepper
1 avocado, peeled, pitted and cubed
Place all of the ingredients (except the avocado) in a bowl, and stir to mix. Refrigerate in an airtight container until ready to serve, for up to 2 days.
Just before serving, add the avocado, and mix gently.
Once you’ve got everything ready to go, stack two corn cakes on a plate and top with salsa, garnish with more of the freshly chopped herbs, sliced scallions or minced red onion…any or all of them will do.
Anyone still hanging onto summer favorites out there? Anyone…? Bueller…?
Okay, I’ll make a promise…I’ll move on to fall dishes, as soon as the LA cools off a bit…I’m not asking for much…let’s say, highs in the 70′s? Until then, I consider it summer!
I am currently jealous of any person currently living in an area where the daily high temperatures are not rising above 70º. Here in southern California…we’re still in the thick of the heat. Today we had a major dip and the high was only 84º! Last week, husband and I were enjoying a late summer vacation around the Teton region in Wyoming and Idaho and although it was certainly cooler…it was still ridiculously hot for this late in September. Wild fires still abound and our days were filled with smoky haze. However the brisk early mornings and waning light left me hungry for fall weather. Casserole weather.
I love enchiladas as they tend to include cheese (love), corn tortillas (love) and they beg to be topped with the quintessential Tex-Mex garnish of sliced canned black olives.
No, these hybrid enchiladas will not get you more miles to the gallon…but they are a mixture of enchilada preparation styles from both my family and my husband’s family.
Woody likes his enchiladas on the spicy-side and I prefer it a bit milder so I tried to maximize the flavor of the sauce while not creating a volcanic sauce that would ruin the fun of my dinner. Truly…I winged it.
In its most basic form, enchilada sauce is tomato sauce that has been flavored with chilies, onions and spices. There are plenty of recipes out there to use as a starting point. You’ll also notice from the above photo, that I used a portion of prepared enchilada sauce in making my sauce. I tend to not love the sauces straight from the can, but they can enhance the depth of your sauce and make things a bit more complex.
Enchiladas can be made with flour or corn tortillas. I like both, but they are very different, with corn being more authentic. To use corn tortillas and make them malleable, you need to soften each one in a bit of hot vegetable or canola oil first. Heat a shallow fry pan that is at least the size of your tortillas with ¼” of oil in the bottom. You are not trying to make crispy tortillas…rather they should soak up a bit of oil which will make them easy to roll without tearing and ripping. Using tongs, slip each tortilla into the warm oil for no more than 5-15 seconds per side and stack warm on a plate. It’s best to do more than you think you will need so you don’t have to go back and repeat this step. When the oil gets low, just add a bit more and let it heat back up. If the oil is spitting, it is probably too hot.
I filled these enchiladas with jack cheese and Ortega green chiles. Cut the cheese into ¼ to 1/3 inch logs and slice the canned whole green chiles into lengthwise slices. Place one of each onto a tortilla and roll tightly and place the seam side down into a baking dish. Continue until you have filled the pan and squished in as many as possible.
While I was building the enchiladas, my sauce was bubbling away on the stove. When the pan is filled, it is time to lade the sauce over the enchiladas.
I started the sauce with sautéing a thinly sliced onion which is why it looks a bit chunky and stringy.
Smooth sauce over the top, letting it settle into the nooks and crannies. Tope with shredded cheese and (of course) sliced black olives.
Now it’s time to bake this delicious pan of cheesy goodness. You can also wrap it with foil and freeze it at this point – I had enough to feed an army…so I froze a whole second pan for sometime in November! Bake at 350º for 20-30 minutes (from frozen it will probably need more like 45-60 minutes – and you can put it directly in a cold oven, and that way you can avoid the risk of your dish breaking from temperature shock as it will heat up with the oven). If it is browning too quickly, cover with a piece of foil.
Let it stand for a few minutes once you remove it from the oven and then serve it up with your favorite sides. We went with beans and a little garnish of fresh cilantro and a dollop of sour cream (which didn’t make it into the photo).
Side note: I out-spiced myself with this particular dish. In my attempt to satisfy my husband’s need for some heat…I went a bit far with the chiles, cayenne and chile powder. Oops! At least one of us loved it! The sour cream helped me cool down the dish for my pathetic pallet.
What are you cooking now that the weather has turned (in most places)?
We are hitting the end of the summer produce season, and I am guessing that a few of you out there have already felt the first hints of fall with some crisp mornings, the sun setting a bit earlier and of course the changing of routines with the commencing of school and shifting away from the relaxed days of summer work.
I am in denial about this particular change of seasons and refuse to shift my culinary tastes quite yet.
The end of summer typically also means a surplus of a few items…the most famous of which are zucchini and of course, tomatoes!
This dish is the answer to an overabundance of tomatoes and a seeming under-abundance of time.
3-4 medium/large tomatoes (or equivalent of cherry tomatoes, roma’s etc.)
2-3 garlic cloves, chopped
1 bunch of fresh basil
½ tsp. dried oregano
2-3 tbsp.’s of olive oil (more to taste)
salt and pepper to taste
1 package of fresh pasta (refrigerated – like Buitoni or similar brands)
parmesan cheese to garnish
- Chop tomatoes into roughly the same size chunks – I quartered the cherry tomatoes and used that as a size guide for cutting up the larger tomatoes. Put all the chopped tomatoes into a bowl and include all the tomato juice and liquid that leaked out during the chopping.
- Chop or mince the garlic – the smaller the pieces, the more pungent the garlic flavor will be.
- Julienne the basil leaves, leaving a few whole for the final garnish.
- Add the basil, garlic and the dried oregano to the tomatoes and liberally salt and pepper the mixture.
- Drizzle the olive oil over the mixture and stir gently to combine and let the flavors start to marry.
Resist the urge to eat this by the spoonful!
Cook the pasta according to the directions on the package. Once the pasta has drained, put it back into the pot and dump in the tomato mixture and mix the two together. This is a good time to add a bit more olive oil and salt. Remember to always season dishes as you are cooking, and taste it along the way.
Serve up the pasta into bowls and top with grated parmesan and a few leaves of basil. A slice or two of crusty bread is a nice accompaniment to help sop up all the garlicky tomato essence. This dish is best enjoyed al fresco even if you have to throw on a heavy sweater and long pants to keep warm! :)
Do you have dishes that act as a protest to seasonal change? A culinary equivalent of indian summer? What are your favorite recipes to utilize all of those late summer vegetables that seem to grow exponentially quicker as the days of summer ween?
Desserts in the summer should be delightful. Fresh and vibrant. I think you get a little more leeway with summer desserts…it can be an unexpected little something to try…so serious expectations. So I say, run with it. Try something new, be a little different and surprising! Polenta cake fits the bill. Think of this as somewhere in between corn bread and a citrus cake.
(Although I did not get the post up right on time, this cake was inspired by the Daring Cooks August Challenge…credit where credit is due!)
Rachael of pizzarossa was our August 2012 Daring Cook hostess and she challenged us to broaden our knowledge of cornmeal! Rachael provided us with some amazing recipes and encouraged us to hunt down other cornmeal recipes that we’d never tried before – opening our eyes to literally 100s of cuisines and 1000s of new-to-us recipes!
Original recipe can be found here at from the Bon Appetit website and is also on epicurious!
1 ¼ cups all-purpose flour
¾ cup medium-fine polenta or organic cornmeal (such as Bob’s Red Mill)1 1/2 teaspoons baking powder
½ teaspoon salt
1 cup plus 2 tablespoons sugar
1 cup (2 sticks) unsalted butter, room temperature
2 teaspoons (packed) finely grated orange peel
4 large eggs, room temperature
1 teaspoon vanilla extract
½ cup whole-milk greek yogurt
3 plums, sliced with pits removed
½ pint blackberries
Position rack in center of oven and preheat to 350°F. Butter 9x5x3-inch metal loaf pan. (I used a mini bundt pan and a quarter size loaf pan which seemed to hold all the batter.) Dust pan with flour; tap out excess.
Whisk 1 1/4 cups flour, polenta, baking powder, and salt in medium bowl.
I used Golden Pheasant Polenta and the texture was perfect – coarse enough to notice but not so much that it ruined the texture of the cake batter!
Using electric mixer, beat sugar, butter, and orange peel in large bowl until fluffy, about 2 minutes.
Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions alternately with yogurt in 2 additions, beating just until blended after each addition. Spread batter evenly in pan.Bake cake until golden and tester inserted into center comes out clean, 50 to 55 minutes (my mini pans took less time…I started them with 35 minutes and tested every few minutes after).
In the meantime, prepare the plums and blackberries so they have enough time to macerate.
Halve the plums (I used 3) and remove the pit and then slice somewhat thinly. Add in a handful of blackberries and sprinkle with 2-3 tablespoons of sugar.
Toss gently and let sit for at least an hour.
Transfer to rack; cool in pan 15 minutes.
Run knife around cake edges to loosen. Invert cake onto rack, then invert again on rack (top side up). Cool completely.
Cut cake crosswise into 1/2-inch-thick slices; serve with sugared plums and blackberries.
And for a little extra ummmpffff…top with whipped cream or vanilla ice cream.
This cake was delicious the next morning, sliced, toasted and spread with just a bit of butter. I may have eaten it for a week straight this way!
I don’t know about you…but, I measure my summer in corn and tomatoes. Looking through recent photos…I’ve gone a little heavy on the corn as of late. I was flipping through a cookbook at my parents and this recipe for Corn and Parmesan Pesto with Tagliatelle immediately caught my eye! Fresh pasta with a fresh corn pesto topped accented with a little bacon and fresh basil just screamed SUMMER to me! I had to make it and make it, I did.
The book is The Farm: rustic recipes for a year of incredible food by Ian Knauer, and after making this dish and drooling over the photos throughout…it is definitely on my cookbook wish-list! He also happens to have a blog as I found out while researching a bit and I have now bookmarked this recipe (dare I try yet another buttermilk panna cotta?) as well as this one for future endeavors.
I don’t know why I had not thought of corn pesto before…but it will for sure have a place in my summer repertoire from now on! Hmmm…I wonder what other types of pesto I could make? Mushroom pesto…what about a zucchini and summer squash pesto…?
The recipe (courtesy of Ian Knauer) is shown below and includes a few adaptations I made…adding bacon and scallions and using store-bought fresh fettucine pasta.
3 tbsp.’s plus 1/3 cup extra virgin olive oil
4 cups fresh corn kernels (cut from about 6 large ears)
1 medium onion, chopped
1 large garlic clove, minced
kosher salt and black pepper
½ cup finely grated Parmigiano-Reggiano, plus more for serving
1/3 cup pine nuts, toasted
8 ounces of tagliatelle or fettucine
5-7 strips of thick-cut bacon, cooked and crumbled
3-4 scallions, green and light green parts only, thinly sliced
¾ cup coarsely torn fresh basil leaves
- Heat 3 tablespoons of the oil in a large heavy skillet over medium-high heat until it shimmer. Add the corn, onion, garlic, 1¼ teaspoons of salt, and ¾teaspoon pepper and sauté until the corn is just tender but not brown, about 4 minutes.
- Transfer 1½ cups of the corn kernels to a small bowl. Scrape the remaining corn mixture into a food processor. Add the parmesan and the toasted pine nuts. With the machine running, add the remaining 1/3 cup olive oil and blend until the pesto is almost smooth.
- Cook the pasta in a large pot of heavily salted boiling water, according to package directions until al dente. Reserve 1½ cups of the pasta-cooking water, then drain the pasta. Return the pasta to the pot.
- Add the corn pesto, the reserved corn mixture and ½ cup of the basil leaves as well as the crumbled crispy bacon.
- Toss the pasta over medium heat until warmed through, adding the reserved pasta-cooking water to thin to the desired consistency, 2 to 3 minutes. Season the pasta to taste with salt and pepper.
- Transfer the pasta to a large shallow bowl. Sprinkle with the remaining ¼ cup basil leaves and the sliced scallions and serve with additional grated parmesan.
I doubled the recipe as I was feeding a crowd, and having leftover bacon (what a phenomenom…leftover…bacon…?) from breakfast, I couldn’t resist adding it to the dish. I think the smoky bacon flavor countered the sweetness of the corn, the bite of the onions and the freshness of the basil really nicely.
Are you a corn purist? Eating it straight up on the cob with melted butter and salt…or do you prefer your corn as kernels and mixed in and amongst other ingredients?
For many years there was truly only one smoothie that I could get behind. Strawberry banana. Period. Tropical flavors aren’t really my thing; mentioning a juice-fast in my kitchen may as well be a punishable offense; and (surprise, surprise…) I’m a bit picky when it comes to fruit on my plate or in my glass. However, I have broadened my smoothie horizons as of late, learning to love a non-berry-banana concoction.
Only 5 ingredients and poof…you have a delicious and filling breakfast. I start with the banana…just peel and dump it into the blender. Next, I add a large spoonful of peanut butter. We happen to use creamy, but since you’re blending, the crunchy kind would work fine. Next, I pour in a 3-4 tbsp.’s of almond milk and then somewhere between ½ to 1 cup of whole milk. (I always start with less and add more if it is too thick.)
Top with a handful or scoop of ice, again, you can always add a little more later. Blend away until it is smooth and creamy.
You want it to be thick without being icy but still thin enough that you can suck it through a straw with no problem! When making this for two, I start with 2 whole bananas and then guess on the amounts of everything else. With the temps being so high lately, this is a great cool way to start the morning.
What’s been your favorite smoothie recipe this summer? What recipes do you use to help beat the heat?
When someone utters the words ”…this is the best thing we’ve made…ever!” ’nuff said.
Squash blossoms are available for only a short period of time in the summer and are the epitome of ‘seasonal’. They are typically picked in the morning and brought to the farmer’s market that day and are best used within a couple of hours. This dish is perfectly simple and refreshingly light without being short on flavor.
Besides squash blossoms, in looking for shallots, we stumbled upon green shallots, which I don’t believe I’ve used before. I am positive the dish would have been delightful with regular, good ‘ole shallots…but I believe the green shallots made it just a touch more special!
Let’s talk tomatoes! Tomatoes in the summer are serious business. It is not summer without tomatoes that need nothing other than to be plucked from the vine and tossed in one’s mouth and with a tiny squeeze of the jaw burst forth with flavor and juice. These miniature (sometimes referred to as Sweet 100′s) citrusy orange delights would have been so offended had we tried to cook them…they would have sprouted legs and walked right out of the kitchen (original recipe called for roasting the tomatoes).
I am often made fun of for appreciating things that come in small proportions (read: I love anything that is small or comes in a miniature size). Prime examples of such behavior: I refuse to use anything other than the mini-taster spoons when eating ice cream from a shop; we shouldn’t even talk about the number of small bowls that crowd my cupboards; and I am addicted to small notepads and mini-books and have recently discovered some half-size mechanical pencils; so my love for baby vegetables should not surprise anyone!
How can you resist these little guys!?!
Make sure to roast the pepitas, the nuttiness and the crunch are very important for the final dish!
For squash blossoms
2 teaspoons olive oil
1-2 oz mild fresh goat cheese (6 tablespoons) at room temperature
1 tablespoon heavy cream
2 tablespoons chopped green (hulled) pumpkin seeds (pepitas), toasted until they puff
1/4 cup chopped fresh basil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
6 male squash blossoms with stems (not with baby zucchini), stems trimmed to 1 inch
Stir together goat cheese, cream, pumpkin seeds, basil, salt, and pepper in a bowl and set aside.
Pipe filling into each blossom and twist ends of petals gently to close. We used a ziplock bag and cut off the tip to pipe the filling into the squash blossoms. Chill them covered, until ready to fry.
*We realized that we should have made the mixture immediately upon returning from the farmer’s market and filled the blossoms as soon as possible as the flowers were open when we bought them and closed up tighter and tighter as the day went on making it more difficult to fill them later on without ripping the delicate petals.
For vinaigrette and shaved squash
1 tablespoon rice vinegar (not seasoned)
1 tablespoon minced green shallots
2 tablespoons mild extra-virgin olive oil
1/8 teaspoon black pepper
3/4 teaspoon kosher salt
3-4 baby zucchini, rinsed and stems discarded
Purée vinegar, shallot, oil, pepper, and salt in a blender until smooth and emulsified.
Slice squash paper-thin (lengthwise) using a mandoline, then overlap squash slices decoratively on 2 plates. Do this shortly before frying the blossoms and plating the dish, otherwise the slices will dry out.
For tempura batter and frying
6 cups vegetable oil (preferably canola or grapeseed)
1 cup all-purpose flour
1/2 teaspoon kosher salt
1 cup chilled sparkling water
Make tempura batter and fry blossoms:
Heat 2 inches of oil in a 3-quart saucepan to 350°F on thermometer.
Set a bowl in a larger bowl of ice and cold water, then whisk together flour and salt in smaller bowl. Then whisk in sparkling water until combined well.
Working in batches of 2 or 3, coat blossoms in batter, lifting each out by its stem and letting excess drip off, then fry, turning, until batter is crisp (it will not brown), 1 to 1 1/2 minutes. Transfer blossoms as fried with a slotted spoon to paper towels, drain, then season with salt.
2 tablespoons green (hulled) pumpkin seeds, toasted until they puff
Handful of small basil leaves (preferably Thai) or sliced larger leaves
1 cup small cherry tomatoes (sweeter the better), halved lengthwise or served whole
Drizzle vinaigrette over squash slices, then arrange 3 fried blossoms in middle of each plate. Sprinkle remaining oven-dried tomatoes, pumpkin seeds, and basil around blossoms and season with salt and pepper.
Serve immediately and enjoy with a glass of white wine – we went with a 2008 Russian River Chardonnay.
The crisp raw zucchini where perfect paired with the crunch of the tempura and the richness of the goat cheese…add in the juicy tomatoes and the acid from the vinaigrette…and it was perfection! Seriously…perfection!
We are dying to make this again…but just might have to wait until squash blossoms are back in season next summer!
What are your favorite completely seasonal dishes for summer?