July 20, 2006
Squash Blossoms..An Iron Chef Challenge
OK. At the Farmers' Market I bought a big bag of zucchini blossoms. One of the other farmers asked "what are you going to do with those."
I told her, and I will tell you...after you have submitted your iron chef recipes for zucchini blossoms. Use the comments' box and have fun!
Comments
I'm with Alicia. Serve with a light but creamy garlicky lemony dressing/dip.
Posted by: sagwalla at July 25, 2006 5:33 AMbeer batter and quick fry
Posted by: alicia at July 23, 2006 9:10 PM(Assuming you got a large quantity.)
Combine the blossoms with a few pounds of sugar, a few gallons of water and a pinch of primo yeast. Let ferment for about 9 weeks, then bottle and age for a few months in a cool cellar. Should be better than dandelion wine.
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