Ricotta-Stuffed Squash Blossoms with Marcona Almond Romesco and Kalamata Caramel
Recipe courtesy of Tim Husband, Executive Chef, The Club at 3 Creek, Jackson, Wyo.
- squash blossoms - 3
- high-quality ricotta - for stuffing (we make our own, using local raw milk, 48% heavy cream and Meyer lemon zest).
- tempura batter - for frying
- salt - to taste
- pepper - to taste
- Kalamata caramel - see recipe as needed, paint plate
- Marcona romesco - add a quenelle, see recipe below
- marconas - to garnish, toasted
- pea blossoms - to garnish
- For Kalamata Caramel
- orange juice - 1 gallon, fresh squeezed
- water - 1/2 cup
- lemon juice - 1 tsp.
- corn syrup - 1/4 cup
- Boil until drarl, then add
- heavy cream - 3 cups
- butter - 1/4 lb.
- salt - 1 1/2 tsp.
- cider vinegar - 1 1/2 Tbsp.
- kalamata olives - 1/2 cup finely chopped
- For Marcona Almond Romesco
- heirloom tomatoes - 2 lbs., cored
- garlic - 1 head, sliced in half crosswise
- extra virgin olive oil - 1/3 cup
- Marcona almonds - 1/2 cup
- guajillo chile - 1 dried, cored, seeded and slit
- kosher salt - 1 tsp.
- pomegranate vinegar - 2 to 3 Tbsps.
- Stuff three squash blossoms with high-quality ricotta (we make our own, using local raw milk, 48% heavy cream and Meyer lemon zest).
- Dip in your favorite tempura batter.
- Fry until crispy (one to two minutes).
- Season with salt and pepper.
- Paint plate with Kalamata caramel (see recipe below).
- Add a quenelle of Marcona romesco (see recipe below).
- Garnish with toasted Marconas and pea blossoms.
For Kalamata Caramel
- Reduce one gallon of fresh-squeezed orange juice to a syrup.
- Once reduced, soften three gelatin sheets in ice water and slowly add the sheets to the orange-juice reduction.
- Pour into shallow pan lined with plastic wrap, and chill until it sets.
- Using a small ring mold, cut the gelee into circles.
For Marcona Almond Romesco
- Heat the oven to 375°F. Put the tomatoes and one half of the garlic head in a baking pan. Drizzle about 1 tbsp. of the olive oil into the cored tomato wells and on top of the garlic. Roast until the tomatoes and garlic are caramelized.
- While the tomatoes roast, heat 1 tbsp. of the olive oil in a small sauté pan over medium heat. Toast the almonds in the pan. Cool the nuts and then put them in the food processor.
- Grill chile for about 10 seconds per side. Soak it in 1 cup of hot tap water until soft (about 15 minutes). Drain and put the chile in the food processor.
- When the tomatoes and garlic are caramelized, let them cool. Peel the tomatoes and squeeze out the garlic pulp.
- Put the tomatoes and garlic pulp in the processor. Add the salt and start the processor, pouring in 1/3 cup olive oil in a slow, steady stream. Add the vinegar and pulse to incorporate. Add salt to taste.
- Process the romesco until it comes together as a sauce, but not so much as to lose its coarse, nutty texture. The sauce should be thick and creamy.