Stuffed Zucchini Blossoms and Rhubarb Cocktails

My friend Dan lives in the country about an hour north of Columbus, and a few of us had dinner there this past weekend. His home is a two-story brick, Federal-style house built around the turn of the century, with a huge backyard, a garden, and a large fire pit. It's a great place to go for a mini-vacation, and escape from the city for a weekend. As evidenced by the above picture above, it's also a great oportunity to run into some nature.

We grilled up some locally raised, grass fed hamburgers, made roasted potatoes grown in his wife's garden, and feasted on assorted snacks made from recent forays to the farmer's market at the North Market. Among those snacks were stuffed zucchini blossoms, filled with goat cheese and herbs, then battered and fried. Eaten hot out of the pan, these tasty morsels ooze with warm, melty goat cheese, and carry the slightest floral essence (for lack of a better word) from the blossom itself.

Also on the menu were my girlfriend Betsy's (Dan's new wife!) delicious rhubarb martinis, but this time we altered the recipe to add a splash of some Trader Joe's sparkling lemonade. With a sprig of mint, this cocktail tastes like spring itself. Yum.

Stuffed and Fried Zucchini Blossoms

About a dozen blossoms, preferably freshly picked, or at least, very recently picked

3/4 c. goat cheese

1 tsp. fresh rosemary, chopped

1 tsp fresh basil, chopped

1 tsp fresh thyme, chopped

Salt and pepper

1 egg, beaten

1/4 c. bread crumbs

1 c. flour

1/2 c. club soda, or beer

Fill a large bowl with cold water and swish the blossoms around, upside down. This will get rid of any dirt and grit. Remove the stamen (or pistil) from the inside of the blossom, place on a paper towel to dry. (This picture shows the blossoms with mini squashes still attached...cut those off and save them for eating later.)

While the blossoms are drying, mix together the goat cheese, herbs, salt and pepper (to taste), about half of the beaten egg, and the bread crumbs. Your mixture should be able to be spooned up and hold it's shape--like a thick icing.

Very gently, open the petals of the blossoms and drop about 2 teaspoons of the goat cheese into the blossom. Twist the tops of the blossoms together and chill for about 15 minutes or so.

Mix together the flour and soda/beer to form a batter that's about the consistency of maple syrup--you want it to hold on to the blossoms, but not be overly thick.

Unfortunately, this is where it gets a little less scientific. Heat about 2 inches of vegetable or canola oil in a deep, not-too-wide sauce pan. Since I didn't have a candy thermometer handy, you'll have to adjust the heat as you go, but you want it to be hot enough so the blossoms sizzle when you drop them in, but not so hot as to burn them to pieces.

Dip the blossoms in the batter then gently drop them one or two at a time to the hot oil, turning to cook on all sides, about 1 minute or so--they cook fast! Remove from the oil and drain on a paper towel lined plate. Allow to cool for a minute or so then enjoy!

Rhubarb Martini/Rhubarb-Lemon Fizz

Doesn't that just look refreshing?

1 lb. rhubarb, chopped into 1/2" pieces

1 1/2 c. sugar

1 1/2 c. water

Vodka

Juice of two lemons

Carbonated lemonade (optional)

Mint sprigs (also optional)

Combine the rhubarb, sugar, and water in a medium sauce pan and simmer for 10-15 minutes, or until sugar has dissolved, the syrup has thickened slightly, and the rhubarb has infused the liquid. Remove from heat and cool, then strain the syrup through a fine sieve, pressing on solids.

Combine vodka and rhubarb syrup in a 1-to-1 ratio, add the fresh lemon juice to taste (you can add more vodka if you'd like, depending on how potent you like it) and shake with ice in a cocktail strainer. Strain into a martini glass rimmed with sugar (raw sugar is especially good) and garnish with a lemon.

For the Rhubarb-Lemon Fizz:

Fill a highball glass or short tumbler with ice, strain the chilled vodka/rhubarb syrup mixture to fill the glass halfway, the top with sparkling lemonade. Garnish with a mint sprig. Drink up!