CRISPY SQUASH BLOSSOMS WITH CRAB AND TARRAGON
This is definitely a dish that has evolved over time for me. It's not a dish that my mom used to make for the Feast of the Seven Fishes, but since I became a chef, this is what I have brought to the mix. Heads up: These taste best fried-to-order.
Provided by Antonia Lofaso
Categories appetizer
Time 40m
Yield 15 blossoms
Number Of Ingredients 18
Steps:
- For frying: Heat the oil in a large Dutch oven to 350 degrees F.
- For the filling: Melt the butter in a small skillet over medium heat. Add the shallots, garlic and a large pinch of salt and sweat, stirring occasionally, until softened but not brown, 2 to 3 minutes. Season with salt and pepper and set aside to cool.
- Mix together the ricotta, mascarpone, chives, tarragon and lemon zest in a large bowl. Stir in the garlic-shallot mixture and season with salt and pepper. Fold in the crabmeat. Chill in the fridge at least 15 minutes or up to 1 day before stuffing.
- Shape 15 heaping tablespoons of the filling into ovals the size of the squash blossoms. Carefully open each blossom and gently nestle the pre-shaped filling inside, pressing the petals around the filling to seal. Keep refrigerated while you make the batter, or up to 1 day in advance.
- Meanwhile, make the batter: Whisk together the all-purpose flour, rice flour, cornstarch, baking powder and salt in a large bowl. Gradually whisk in the soda water until it coats your fingers.
- Dip each blossom in the batter and allow excess to drain off slightly. Working in 2 batches, carefully place the blossoms in the Dutch oven and cook until golden brown, 1 to 2 minutes per side. Use a slotted spoon to remove the blossoms to a paper towel-lined plate, sprinkle with salt immediately and repeat with the remaining blossoms.
OVEN ROASTED STUFFED SQUASH BLOSSOMS
Oven roasting the squash blossoms, instead of frying, makes this a nice light summer dish. Pick your squash blossoms early in the day, and store in the fridge until ready to use. Top with some fresh basil pesto for added yum!
Provided by CJ
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat 1 tablespoon olive oil in a pan over medium heat; add garlic and cook for 1 minute. Stir in chard and cook until soft, about 10 minutes. Add basil, salt, and pepper, and cook until basil is soft, about 2 minutes. Remove from heat and let cool completely, about 15 minutes. Place cooled chard mixture between 2 towels and press to remove excess moisture.
- Stir chevre and chard mixture together in a bowl until thoroughly combined. Fill zucchini blossoms about 3/4 full with the goat chevre mixture, and pinch the ends closed. Place filled blossoms in a roasting pan; drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper.
- Roast in the preheated oven until blossoms are hot, about 10 minutes.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 16.6 g, Cholesterol 16.8 mg, Fat 17.3 g, Fiber 5.3 g, Protein 10.6 g, SaturatedFat 6 g, Sodium 309 mg, Sugar 8 g
TARRAGON CRAB SANDWICHES
Imitation crabmeat gets a boost of flavor from tarragon and hot pepper sauce. From the Taste of Home Test Kitchen, this crab spread is served with bacon on sourdough for a truly delicious sandwich.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine crabmeat and celery. In a small bowl, combine the mayonnaise, onion, tarragon, pepper sauce, salt and pepper. Pour over crabmeat mixture and toss to coat., Cook bacon according to package directions. On six bread slices, layer with lettuce, tomato, bacon and crab mixture. Top with remaining bread.,
Nutrition Facts : Calories 591 calories, Fat 20g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 1524mg sodium, Carbohydrate 78g carbohydrate (2g sugars, Fiber 4g fiber), Protein 23g protein.
LEMON-ROASTED SQUASH WITH TARRAGON
Roasting really brings out the flavor of butternut squash and zucchini. I drizzle them with lemon juice, oil, garlic and seasonings, then pop them in the oven. -Carrie Farias, Oak Ridge, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Place squash and zucchini in a shallow roasting pan. In a small bowl, whisk lemon juice, oil, garlic, salt and pepper until blended; drizzle over vegetables and toss to coat., Roast 20-25 minutes or until tender, stirring occasionally. Sprinkle with tarragon.
Nutrition Facts :
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