Fried Stuffed Pumpkin Blossoms

We are former city-folk and this was the first blessed summer that I’ve had the opportunity to grow a vegetable garden since growing up in the ‘burbs (I don’t count the tomato plants I had on my fire escape in college). I was so eager to get started that I planted the seeds in little peat pots in early April and coddled them along on our porch.

Unfortunately, seeds will not grow on enthusiasm alone (I actually sang to them). I had no idea that they would need way more warmth and sun than our porch could offer. This spring was extremely cool, gray and damp. It took about a month for all of the seeds to sprout, and once they did they were stunted by another cool spell in May.

It is now mid-August. The pepper plants are about 8 inches tall and sport just leaves. The thyme, basil and rainbow chard are passable. There are a few teeny little green San Marzano tomatoes, and we have a boatload of pumpkin blossoms. That’s my harvest. Happy flipping new year.

One might be thinking, “Yay! Lots of punkins!”, but here’s the thing: our veggie patch is not very big and the pumpkin plants are threatening to take over (they left a note in our mudroom stating as much, signed “Audrey II”). I’m clearly no gardening expert, but I’m thinking I should probably go ahead and cut the pumpkin back a bit if we don’t want a bumper crop of small decorative gourds.

Which brings me to Fried Stuffed Pumpkin Blossoms. It would be a shame to let all of those lovely blossoms end up in the compost. This recipe will work just as well with squash blossoms, which are readily available at farmers markets, farmstands and sometimes gourmet shops this time of year.

Pumpkin blossoms are delicate in both flavor and texture, frying gives them an almost flaky texture. Pecorino Romano adds a salty cheesiness, and fresh basil and thyme bring a grassy tang.

Note: this is a messy project. The blossoms will probably not seal like tupperware. I recommend just going with it and trying to not get frustrated if some of the cheesy goodness melts out. I promise it will all taste fantastic in the end.

Fried Stuffed Pumpkin Blossoms – serves 2 – 4

1/4 cup finely grated Pecorino Romano cheese
2/3 cup whole milk ricotta cheese
1 teaspoon fresh thyme, finely chopped
2 tablespoon fresh basil, finely chopped
1 large egg
1/4 cup water
2/3 cup whole milk ricotta cheese
1/4 cup all-purpose flour
1/4 cup bread crumbs
1/4 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon salt
1/2 teaspoon pepper
10 – 12 pumpkin blossoms
2 tablespoons butter
1/4 cup olive oil
Edible flowers like marigold for garnish (optional)

Combine the ricotta, Romano and herbs in a medium bowl

Separate the egg, allowing the white to fall into a shallow bowl. Add the yolk to the ricotta mixture. Stir to combine.

Add water to the egg white and lightly beat to combine.

In another shallow bowl, combine the flour, bread crumbs and seasonings.

Gently stuff each blossom with one to two tablespoons of the ricotta mixture, depending on the size of the blossom. Twist the tops to close.

Dip each stuffed blossom into the egg white mixture, drain, and dredge in flour mixture. Set aside on a rack to rest for 10 minutes.

Heat butter and olive oil in a large skillet over medium high until the butter begins to bubble. Gently place the stuffed pumpkin blossoms into the oil. Cook 3 or 4 at a time for 2- 3 minutes per side.

Carefully remove from the pan and plate with other lovely edible flowers.

Moroccan Beef Hors d’Oeuvres

This lovely little nibble is always a big hit at parties. It adds a hearty touch to round out a menu of veggies, dip and canapes. The spices and salt break down the meat as it marinates overnight, resulting in tender, delicious morsels.

If you have a chaffing dish, or even a fondue pot, you may want to use it to serve the Moroccan Beef Hors d’Oeuvres to keep them from getting cold. If you have any left over, count yourself lucky because these are totally snackable.

The key here is to use dry heat, like that of a flat griddle rather than a frying pan, which will hold the moisture and stew the meat.

Moroccan Beef Hors d’Oeuvre – makes 4-6 party nibble servings, 2-4 dinner servings

1 lb sirloin tip, cut into 1 inch cubes.
2 T + 1 T olive oil
1 clove garlic, pressed, or crushed and minced
1 1/2 t paprika
1 1/2 t cumin
1 t ginger
1 t turmeric
1 1/2 t paprika
1/2 t cinnamon
1 t sea salt
1/2t freshly ground black pepper

Combine 2 tablespoons of olive oil with garlic in a large bowl. Combine salt and spices in a small separate bowl.

Pat the meat dry and toss with the olive oil mixture. Using your hands, rub the dry spice mixture into the meat. Cover and refrigerate for at least 6 hours or up to over night.

Spread a griddle with the last tablespoon of olive oil and bring to medium-high heat. Add the meat and sear all sides. Cook to desired doneness.

Serve with miniature appetizer forks or picks. Also great served over couscous.

Sun-Dried Tomato Spread

I know, I know, I know. Sun-dried tomatoes are a un peu 1992, but I guess I’m a child of the 90’s. For years I really didn’t care for sun-dried tomatoes, so I missed out on it the first time around. They say your taste can change over time and in this case it certainly has. It’s hard to imagine not liking them now.

Goat cheese has a lovely tang and provides the perfect foil for the sweet sun-dried tomatoes. Olive oil lends a grassy flavor and creates a vehicle for cracker dippage.

This is a good spread to throw together for impromptu visitors, provided that you keep a jar of sun-dried tomatoes in oil on your refrigerator door and, like me, have a good goat cheese on hand at most times.

Sun-dried Tomato Spread – serves 4

4 oz. fresh goat cheese
5 – 7 pieces sun-dried tomato in olive oil, diced (about 4 T), + 1 T oil
2 – 3 T olive oil
a dash of finely ground sea salt

Combine all ingredients in a small mixing bowl. Mash together using a fork.

Transfer to a pretty, pretty dish (as my mother says), using a rubber spatula to scrape down the sides of the mixing bowl and get all the goodness.

Serve with a sliced baguette or crackers.

Ingredient origins: Goat cheese – Vermont; Sun-dried tomatoes – Turkey; Olive oil – Italy; Sea salt – Maine