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Ricotta and Garlic Stuffed Squash Blossoms
Decadence bottle

Decadence

"Feel luxurious, rich and seductive..."

Ménage à Trois Decadence & Our Squash Blossoms Recipe: A Most Extravagant Pairing

Dare you desire Decadence? We invite you to indulge your passions and arouse your senses with the extravagance of exotic dark chocolate and the flavors and aromas of goose-bump-giving black cherry and blackberry. Have we peaked your interest? Superb.

Now, we have an extra treat for you. We’ve imagined a superb recipe for Squash Blossoms that is as dazzling to look at as it is exquisite to taste. There’s something about nibbling on edible flowers that feels a little naughty and over the top.

Whether you’ve seen these bright orange and green flowering zucchini plants at your local farmers market and didn’t know what to make of them, or you already know how to prepare them, one thing is for certain, this squash blossom recipe and Ménage à Trois Decadence wine pairing is one that guests will never forget.

Ricotta and Garlic Stuffed Squash Blossoms Ingredients:
- 12 zucchini blossoms
- 1 ½ cups of ricotta cheese
- 1 large free-range egg
- 1/3 cup of freshly grated Parmigiano-Reggiano
- 1 clove of garlic, minced
- 4 fresh basil leaves, finely chopped
- 3/4 tablespoon of sea salt
- 2/3 cup & 1/8 cup of all-purpose flour
- 1 cup of soda water
- 1 ½ cups of vegetable oil

Ricotta and Garlic Stuffed Squash Blossoms Instructions:
1. Mix together the ricotta, freshly grated Parmigiano-Reggiano, chopped basil, egg, and sea salt.
2. Keep mixing until the cheese forms a smooth consistency. Place the mixture into a piping bag. If you don't have one, take a freezer bag, cut off a corner, and use it as a make-shift piper. Do this just before you stuff the flowers.
3. Clean the flowers, gently wiping them with a damp paper towel. Remove the stamen from male flowers.
4. Slice the baby zucchinis into strips, keeping the head still attached to the flower.
5. Whisk together the soda water and flour. The mixture will seem quite frothy. This is normal; it just needs to relax. Set aside.
6. Gently open the petals. It may take a few tries as they can be entwined. 
7. Remove the pistil by snipping with scissors.
8. Gently pipe about 2 tablespoons of filling into the flowers. They will swell up as you fill them.
9. Twist the top of the petals together to close the flowers. Set the flowers aside.
10. Heat the oil in a medium saucepan. Turn on the oven to a very low heat to keep the cooked zucchini blossoms warm.
11. Dip each flower into the batter, holding the flower over the bowl to let the excess batter drip off. 
12. Test the oil to see if it’s ready by dropping in a little batter. It's ready if the batter sizzles to the top. Place the coated flower on a slotted spoon and gently lower it into the hot oil. Cook the flowers for about 2-3 minutes until they are lightly crispy. 
13. Remove each flower from the oil with a slotted spoon and place on a baking sheet in the oven while you cook the remaining flowers. Once all the flowers have been cooked, serve immediately.

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