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Squash Blossom Cocktail With English Peas, Horseradish, and Truffled Boursin Cheese

From the Driskill Hotel, Austin, chef David J. Bull

By June 2003Comments

English Pea—Horseradish Purée

1 cup fresh English peas, blanched
1/2 cup spinach, blanched
1 teaspoon sugar
1 tablespoon prepared horseradish
salt to taste
Place all ingredients into a blender and purée until smooth. Season with salt.

Truffled Boursin Cheese

1 cup boursin cheese
1/2 ounce white truffle oil (truffle oil can be very concentrated; you may want to use a little less than 1/2 ounce)
1 tablespoon sour cream
salt to taste
Place all ingredients into a food processor and purée until smooth. Season with salt.

Tempura Fried Squash Blossoms

20 squash blossoms (if you can’t find fresh squash blossoms at the grocery store, try a local restaurant that specializes in interior Mexican food)
1 cup cornstarch
1/2 cup flour
1 egg yolk
ice water as needed
salt to taste
watercress sprigs for garnish

Clean and remove the stigma from each blossom. In a mixing bowl combine the cornstarch and flour. Add the egg yolk and whisk in enough ice water to make a thick batter. Dip the squash blossoms into the batter and fry in preheated 350-degree oil until golden brown and crisp. (We recommend using a candy thermometer to accurately determine the temperature.) Season with salt.

To serve, layer the English pea purée then the truffled cheese in four parfait or martini glasses. Garnish each glass with a sprig of watercress in the center and place on a plate. Arrange five fried squash blossoms around the bottom of the glass. Serves 4.

Editor’s note: Before you start, fill a large glass with ice. The ice will melt, and you will have perfectly chilled water for the tempura batter.

For a review by Eileen Schwartz go to Primary Flavors.

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