Ricotta-Stuffed Squash Blossoms with Marcona Almond Romesco and Kalamata Caramel

By | January 5th, 2018

Submitted by Tim Husband, Executive Chef, The Club at 3 Creek, Jackson, Wyo.

• 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 the 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.

Ingredients
2 lbs. sugar
½ cup water
1 tsp. lemon juice
¼ cup corn syrup

Boil until dark, then add:
3 cups heavy cream
¼ lb. butter
1½ tsp. salt
1½ tbsp. cider vinegar
½ cup finely chopped Kalamata olives

For the Marcona Almond Romesco:
2# heirloom tomatoes, cored
1 head garlic, sliced in half crosswise
1/3 cup extra-virgin olive oil
½ cup Marcona almonds
1 dried guajillo chile, cored, seeded & slit
1 tsp. kosher salt
2 to 3 tbsp. pomegranate vinegar

Procedure:
• 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.

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