NORTH FORK STUFFED SQUASH
by Chef Noah Schwartz Serves 4 Ingredients 1 container of Satur Farms squash blossoms (Available July–September)
1 lb Catapano Farms goat cheese 1/2 cup finely chopped fresh basil 1/2 cup vegetable oil 2 tbs aged balsamic vinegar Tempura Batter 2 cups ice cold sparkling water 3/4 cup cornstarch 3/4 cup all purpose flour
Tempura Batter Preparation Mix all ingredients in a bowl. Add more sparkling water or more cornstarch as needed to bring the mixture to the consistency of heavy whipping cream. Squash Blossom Preparation Whip goat cheese and finely chopped basil until smooth in a food processeor. Fill blossoms with goat cheese mixture. Pour 2 tbs oil into a sauté pan and place over medium heat. Dip filled blossoms into the tempura batter and let excess batter drip off. Place battered blossoms in the pan and pan fry until golden brown and crispy on all sides (Approximately 1-2 minutes on each side). Place on a baking rack or paper towel lined platter to remove excess oil. Drizzle with aged balsamic vinegar and serve over your favorite greens. Photography by Rachel Herbst
Stuffed Squash Blossoms at Noah’s
AFLOAT USA Hamptons September 2022 • 59
Made with FlippingBook flipbook maker