Name: Cheese-Stuffed Squash Blossoms with Shaved Baby Squash and Toasted Pumpkin Seeds
Yield: Makes 4 first-course servings
Ingredients: 3 cups small cherry tomatoes (1 lb; preferably Sungold), halved lengthwise; 2 teaspoons olive oil; 3 oz mild fresh goat cheese (6 tablespoons) at room temperature; 1 tablespoon heavy cream; 2 tablespoons chopped green (hulled) pumpkin seeds, toasted until they puff; 1/4 cup chopped fresh basil (preferably Thai); 1/4 teaspoon kosher salt; 1/8 teaspoon black pepper; 12 male squash blossoms with stems (not with baby zucchini), stems trimmed to 1 inch; 1 tablespoon rice vinegar (not seasoned); 1 tablespoon minced shallot; 2 tablespoons mild extra-virgin olive oil; 1/8 teaspoon black pepper; 3/4 teaspoon kosher salt; 1 lb assorted baby summer squash, stems discarded; 6 cups vegetable oil (preferably canola or grapeseed); 1 cup all-purpose flour; 1/2 teaspoon kosher salt; 1 cup chilled sparkling water; 2 tablespoons green (hulled) pumpkin seeds, toasted until they puff; 1/3 cup small basil leaves (preferably Thai) or sliced larger leaves; Special equipment: a mandoline or similar manual slicer such as a Japanese (Benriner); a deep-fat thermometer

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Cheese-Stuffed Squash Blossoms with Shaved Baby Squash and Toasted Pumpkin SeedsPreston - Schlebusch

(Three Generations of Squash)

Active time: 1 hr Start to finish: 2 1/4 hr

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