Wednesday, August 10, 2011
I recently ordered some squash blossoms with my Fresh Direct groceries, from a local New York farm. There's a very short season on squash blossoms and I had never prepared anything with them before, so I wasn't really sure what all the fuss was about. Well, I figured it out - they have a lovely, sweet delicate taste that is just perfect with goat cheese and some herbs, and fried up with a bit of panko. It's healthy too, as long as you fry in canola oil, like I always do. The herbed goat cheese that I used was the perfect accompaniment for these delicate little blossoms.
Sasha's Stuffed Squash Blossoms
8 squash blossoms
4 oz herbed goat cheese
panko bread crumbs
pepper to season
To prepare, stuff the blossoms packed with the herbed goat cheese. Beat the eggs and coat the blossoms before dredging and covering in panko bread crumbs. season with a bit of pepper and fry in canola oil. Totally lovely for a summertime snack of appetizer - I'm so glad I tried this.
I haven't made cupcakes in awhile. I've been trying to cook a bit healthier, plus life has been really, really hectic in a Bill Murray "Groundhog Day" kind of way. But I plan on making some Harry Potter "Butterbeer" inspired cupcakes this coming Friday, so they'll be posted shortly thereafter as the triumphant cupcake return.