I may have actually done a little happy dance when I saw squash blossoms at the farmer’s market. (I choose to believe that this is why the sweetheart behind the veggies gave me an extra bunch for free, but I digress.) Flowers to me are a perfect dessert food; I love sugared violets and honeysuckle anything is just delicious. So while I love the more savory stuffed squash blossoms with tart goat cheese and herbs fried in oil, I wanted to try my hand at sweetening the typical goat cheese and forgoing the frying. What I wound up with were fun little mouthfuls of flowers stuffed with sweet cream. Delectable.
Small Log of Fresh Goat Cheese
1 Tablespoon Of Raw Honey
¼ Cup Cashews
Extra Virgin Olive Oil
1. Preheat the oven to 350 degrees.
2. (Very) carefully clean the squash blossoms. I use a tweezer to remove the stamen and then rinse out the remaining pollen with cool water.
3. While the flowers are drying, add the goat cheese log, in chunks, and cashews to a food processor. Pulse until very finely ground.
4. Add honey to the finely ground mixture, combine well.
5. There should be no large chunks in the cheese mixture. Spoon the mixture into a pastry bag fitted with a tip that will fit into the opening of a blossom.
6. Insert the tip of the pastry bag into the flower and squeeze to fill the flower up until the orange petals. Twist these petals between your fingers to close. I make a quick video of this on my Instagram if you want to see this as it happens!
7. Place on a cookie sheet lined with parchment paper and mist with EVOO.
8. Bake for 15 minutes.
9. Enjoy with your favorite sweet sauce (I like a cherry-wine reduction like what is left over from these drunken cherries) or by themselves!
Have you ever eaten flowers for dessert? Let me know your favorites in the comments below!Remember to follow me on , Follow @ChickadeeSays and like ChickadeeSays on Facebook to get updates, sneak peeks, and lots more pictures of Tinkerbelle!