Squash Blossoms in KC?
I would like to surprise my husband with his favorite Roman antipasti ~ Fried Squash Blossoms with Mozzarella & Anchovies. Can I find squash blossoms in KC? If so, where?
Sometimes they would have them at La Tienda Casa Paloma, but different name, different owner... so I don't know now?
I haven't been yet this year but I have often seen them at the City Market on Sat. & Sun.
20 E 5th St, Kansas City, MO 64106
Yep! Made an early morning trip to the city market Saturday....AND....discovered I was a month too early. Talked to a couple different growers and think I'll be set this time in June. Still...not a wasted trip...made it home with some incredibly sweet strawberries that were fantastic with the ricotta mousse I made (not being a dessert eater or maker...this may be my go to dessert from now on).
Agreed--a trip to the city market is never wasted. Always something interesting to discover, and its fun to just wander around and take everything in. Mind sharing your ricotta mousse recipe? I too am not typically a dessert eater or maker, but I love in season strawberries and that sounds delicious.
I don't even like strawberries that much but these were outstanding and the growers down there are so helpful. They seemed to be as disappointed as I was that there were no squash blossoms available.
As far as the recipe goes...it serves about 4. I served in martini glasses but only because I don't have any dessert glasses (note to self: ask for dessert glasses for Birthday or Christmas).
1/2 pound fresh ricotta (which I bought at the city market)
4 oz mascarpone
1/3 C. sugar (I used ultra fine baker's sugar)
a splash of brandy (the recipe called for more but as much as I love my liquor ~ I don't like it in my desserts)
Combine those ingredients until blended.
Beat 1/2 C. heavy cream to stiff peaks and fold in to ricotta mixture.
Spoon the mixture evenly between serving dishes and chill to let the flavors meld. (I did about 8+ hours).
An hour or so before serving I mixed about a pint and a half of quartered strawberries with a Tablespoon of powdered sugar and kept refrigerated until it was time to serve.
Right before serving I added a splash of champagne vinegar to the strawberries and topped each portion of the ricotta mousse with an even amount of strawberries.
A garnish of mint would probably look nice on it..but I'm just not that fancy.