Thursday, March 15, 2012

Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette Recipe

Find Recipes invites you to try Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette Recipe.

1/3 cup fresh raspberries
1/3 cup chopped shallots
1/4 cup raspberry vinegar
1/2 cup olive oil
Salt and freshly ground black pepper
1/3 cup mascarpone cheese
1 teaspoon minced canned chipotle chiles in adobo sauce
1/2 teaspoon minced fresh thyme
12 fresh squash blossoms, pistils removed
Vegetable oil, for frying
1/2 cup all-purpose flour
Beer Batter

Combine the raspberries, shallots, and vinegar in a blender or food processor, and process to form a coarse puree. With the machine running, gradually add the olive oil. Season the vinaigrette with salt and black pepper to taste. Set aside. Mix the mascarpone, chipotle chiles and sauce, and thyme in a small bowl. Season the filling to taste with salt and pepper. Place the filling in a pastry bag fitted with a 1/4-inch tip. Pipe the filling into each squash blossom and twist the blossom at the top to enclose it. Place a medium-size heavy saucepan over medium-high heat and add enough vegetable oil to reach one third of the way up the sides of the pan. Heat the oil to 350°F. Dust the squash blossoms in the flour and then dip them into the beer batter. Working in batches, fry the squash blossoms for 3 minutes, or until they are golden brown. Transfer them to paper towels to drain. Arrange the squash blossoms on a platter, drizzle with the raspberry vinaigrette, and serve.

More from the Find Recipes :
Tuna Casserole Recipe
Food "Allergies" and Intolerances - Therapeutic Probiotic

No comments:

Post a Comment