Cheever Sauce

I finally did it. The Union Square Farmer’s Market and I met last Saturday. My sister and parents came in for the day to check out my other sister’s new apartment, grab some dinner, and drop off my winter coats (got to love NYC’s apartment storage situation). And because New Yorkers for some reason have the need to feel guilty if they don’t go outside on a nice day, we found ourselves walking around my sister’s new neighborhood. So my arrival at the market was more of a let’s wander around USFM because we have nothing else to do before our reservation, and less than an I need to visit the market to pick up fresh produce, cheese, and meats for all my dinners this week and support the local community. Not surprisingly, I fell in love with everything fresh and delicious the market had to offer, but I was lucky enough to stumble across Squash Blossoms!

Squash Blossoms are SO SO DELICIOUS and I was shocked to see them available for sale. Apparently squash blossoms are generally unavailable to all but home gardeners and habitués of farmers markets. Because they parish so fast, few supermarkets bother to keep them in stock.

I had my first stuffed squash blossoms at Aurora Cafe in Williamsburg. I went three years ago specifically for the squash blossoms. They were a featured dish on one of those video restaurant reviews they used to play in the back of the cabs. This restaurant was serving an edible flower, stuffed with creamy mozzarella and goat cheese, lightly fried than drizzled with sweet honey sauce? At first I was like Whhaaaat and then I was like…Waiiiit - driver please head to 70 Grand St…Yes. In Brooklyn. Go. 

So when I saw these squash blossoms not only for sale, but accompanied with a convienent recipe - I knew they were begging to be made. The result? They were the perfect fall midday treat. Light yet decadent. Salty yet savory. Earthy yet milky. 

This recipe can easily be adapted with other types of cheese (I recommend any kind of goat, ricotta, or mozzarella. Also try using tempura batter (flour, egg, and water) rather than the cornmeal for a lighter taste.  

Click here for the recipe adapted from Windfall Farms. 

The blossoms pre and post rolled in cornmeal

3/4 cup flour

3/4 cup cornmeal

1/2 teaspoon salt

2 eggs beaten

1/2 cup of mixed cheese (I did goats milk ricotta, lightly salted goat, garlic and red pepper goat cheese)

15 large squash blossoms, washed

Canola or sunflower oil for frying

Salt and pepper

1. Gently open the end of the squash blossom and fill approximately one and a half teaspoon with cheese in center. 
2. Twist top of flower closed and dust with white flour (At first I was rolling them in the flour and the resulting coated batter was too much. I looked over at Olivia who made these with me and she was more lightly dusting…hers looked better).
3. Dip in egg and then roll in cornmeal. 
4. Fry at medium/high heat. (I just filled pan with 1/2” oil and flipped sides if necessary)
5. Sprinkle with salt and pepper. 
6. Enjoy immediately.