appetizers & small bites
mascarpone-stuffed squash blossomswith raspberry Vinaigrette
¹⁄ ³cup fresh raspberries¹⁄ ³cup chopped shallots¼ cup raspberry vinegar½ cup olive oilSalt and freshly groundblack pepper¹⁄ ³cup mascarponecheese1 teaspoon mincedcanned chipotle chilesin adobo sauce½ teaspoon minced freshthyme12 fresh squashblossoms, pistils removed Vegetable oil, for frying½ cup all-purpose flourBeer Batter (page 50)In Tijuana, as soon as the days get a little warmer, the streetvendors start to appear with giant bunches of squash blossoms. Igrew up eating squash blossoms sautéed and stuffed in quesa-dillas, served with fresh raspberries. The addition of mascarpone,an Italian triple-cream cheese, takes the dish to a whole new level.
Combine the raspberries, shallots, and vinegar in a blender orfood processor, and process to form a coarse puree. With themachine running, gradually add the olive oil. Season thevinaigrette with salt and black pepper to taste. Set aside.Mix the mascarpone, chipotle chiles and sauce, and thyme ina small bowl. Season the filling to taste with salt and pepper.Place the filling in a pastry bag fitted with a ¼-inch tip. Pipe thefilling into each squash blossom and twist the blossom at thetop to enclose it.Place a medium-size heavy saucepan over medium-high heatand add enough vegetable oil to reach one third of the way upthe sides of the pan. Heat the oil to 350°F.Dust the squash blossoms in the flour and then dip them intothe beer batter. Working in batches, fry the squash blossomsfor 3 minutes, or until they are golden brown. Transfer them topaper towels to drain. Arrange the squash blossoms on aplatter, drizzle with the raspberry vinaigrette, and serve.
-inch hole in one of the corners.