A few weeks ago I published a YouTube video on How To Make Zucchini Blossom Beignet, a simple fried zucchini blossom recipe that anyone can make at home. Since then I have received many requests for stuffed zucchini blossoms. I am sharing three favorite recipes: stuffed with mozzarella and prosciutto; stuffed with goat cheese, oven-dried tomatoes, and tapenade; and finally stuffed with ricotta, lemon, and basil. The possibilities are limitless. Other favorites include stuffing with various mousses and ratatouille. Pour yourself a glass of rose and let’s get cooking.
My friend Dana walked into the office overburdened with boxes of perfectly ripe Kadota figs that her father grew. Knowing I would gladly take some, she handed me a rather large box then walked away to her desk. Figs have such a short, intense season that you need to be ready with a game plan to handle the sweet onslaught.
At first, I was a bit at a loss for what to make. I hadn’t planned on these figs, they just appeared like a newborn left on a church doorstep in the dark of night. The box sat in my cubicle staring at me all day. I tried to ignore them, occasionally succumbing to eat a few of the riper ones. I even googled ‘what to do with too many figs’ and came across numerous sites describing the same anguish I was feeling. One gentleman wrote in an aptly named thread ‘Too Many Figs’ on Chowhound: “I bought a young fig tree, and three years later she was almost in tears when facing the huge harvest. To keep matrimonial harmony, I cut down the tree.”