Squash Blossoms Stuffed With Goat Cheese In Pepper Sauce- Recipe
Yield: 6 first-courRecipe by luhu.jp
Ingredients:
4 ounce: Goat cheese,
2 tsp: Cornstarch,
1 tbsp: Snipped fresh dill,
1/4 tsp: Salt,
1/4 tsp: Cracked black pepper,
1/2 medium: Sweet red pepper,
6: Squash blossoms,
1/2 medium: Sweet green pepper,
6: Baby zucchini,
Fresh dill sprigs with,
6: Baby golden pattypan squash,
-blossoms, opt.
1/2 cup: Dry white wine,
Directions:
1. In small bowl, with fork, combine cheese, dill, and black pepper.
Spread open squash blossoms and remove centers. Stuff each squash
blossom with one sixth of cheese mixture; twist end of blossom closed.
2. Place zucchini and pattypan squash in top of steamer over gently
boiling water; cover and steam 5 minutes or until squash are
crisp-tender. Remove to bowl and set aside to cool to room
temperature. Carefully place stuffed squash blossoms into steamer;
cover and steam 5 minutes or until filled blossoms feel firm. Set
aside to cool to room temperature.
3. Meanwhile, in 1-quart saucepan, cornbine wine, cornstarch, and
salt. Heat to boiling over medium heat, stirring constantly. Remove
from heat and set aside. Cut peppers lengthwise into strips; remove
and discard seeds. In food processor fitted with chopping blade,
combine half of wine mixture and the red pepper strips; process until
peppers are uniformly ground. Remove to bowl and set aside. Rinse and
dry food processor container. Process remaining half of wine mixture
and the green pepper strips.
4. To serve, spoon green-pepper mixture in a ring at outside rim of
serving plate. Spoon red-pepper mixture inside green pepper ring.
Place stuffed squash blossoms, steamed zucchini, and squash on plate.
Garnish with dill blossoms, if desired. Serve at room temperature or
cover and refrigerate to serve cold.
Country Living/August/94 Scanned & fixed by Di Pahl &
Source from luhu.jp
Spread open squash blossoms and remove centers. Stuff each squash
blossom with one sixth of cheese mixture; twist end of blossom closed.
2. Place zucchini and pattypan squash in top of steamer over gently
boiling water; cover and steam 5 minutes or until squash are
crisp-tender. Remove to bowl and set aside to cool to room
temperature. Carefully place stuffed squash blossoms into steamer;
cover and steam 5 minutes or until filled blossoms feel firm. Set
aside to cool to room temperature.
3. Meanwhile, in 1-quart saucepan, cornbine wine, cornstarch, and
salt. Heat to boiling over medium heat, stirring constantly. Remove
from heat and set aside. Cut peppers lengthwise into strips; remove
and discard seeds. In food processor fitted with chopping blade,
combine half of wine mixture and the red pepper strips; process until
peppers are uniformly ground. Remove to bowl and set aside. Rinse and
dry food processor container. Process remaining half of wine mixture
and the green pepper strips.
4. To serve, spoon green-pepper mixture in a ring at outside rim of
serving plate. Spoon red-pepper mixture inside green pepper ring.
Place stuffed squash blossoms, steamed zucchini, and squash on plate.
Garnish with dill blossoms, if desired. Serve at room temperature or
cover and refrigerate to serve cold.
Country Living/August/94 Scanned & fixed by Di Pahl &
Source from luhu.jp