Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette

Name: Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette
Yield: serves 4
Ingredients: 1/3 cup fresh raspberries; 1/3 cup chopped shallots; 1/4 cup raspberry vinegar; 1/2 cup olive oil; Salt and freshly ground black pepper; 1/3 cup mascarpone cheese; 1 teaspoon minced canned chipotle chiles in adobo sauce; 1/2 teaspoon minced fresh thyme; 12 fresh squash blossoms, pistils removed; Vegetable oil, for frying; 1/2 cup all-purpose flour; Beer Batter; 1 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 cup dark Mexican beer; (makes 1 2/3 cups)

December 20, 2011

In Tijuana, as soon as the days get a little warmer, the street vendors start to appear with giant bunches of squash blossoms. I grew up eating squash blossoms sautéed and stuffed in quesadillas, served with fresh raspberries. The addition of mascarpone, an Italian triple-cream cheese, takes the dish to a whole new level.

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