Squash blossoms stuffed with goat cheese in pepper sauce-

6 first-cour

Ingredients

Quantity Ingredient
4 ounces Goat cheese
1 tablespoon Snipped fresh dill
¼ teaspoon Cracked black pepper
6 Squash blossoms
6 Baby zucchini
6 Baby golden pattypan squash
½ cup Dry white wine
2 teaspoons Cornstarch
¼ teaspoon Salt
½ medium Sweet red pepper
½ medium Sweet green pepper
Fresh dill sprigs with blossoms (opt.)

Directions

1. In small bowl, with fork, combine cheese, dill, and black pepper.

Spread open squash blossoms and remove centers. Stuff each squash blossom with one sixth of cheese mixture; twist end of blossom closed.

2. Place zucchini and pattypan squash in top of steamer over gently boiling water; cover and steam 5 minutes or until squash are crisp-tender. Remove to bowl and set aside to cool to room temperature. Carefully place stuffed squash blossoms into steamer; cover and steam 5 minutes or until filled blossoms feel firm. Set aside to cool to room temperature.

3. Meanwhile, in 1-quart saucepan, cornbine wine, cornstarch, and salt. Heat to boiling over medium heat, stirring constantly. Remove from heat and set aside. Cut peppers lengthwise into strips; remove and discard seeds. In food processor fitted with chopping blade, combine half of wine mixture and the red pepper strips; process until peppers are uniformly ground. Remove to bowl and set aside. Rinse and dry food processor container. Process remaining half of wine mixture and the green pepper strips.

4. To serve, spoon green-pepper mixture in a ring at outside rim of serving plate. Spoon red-pepper mixture inside green pepper ring.

Place stuffed squash blossoms, steamed zucchini, and squash on plate.

Garnish with dill blossoms, if desired. Serve at room temperature or cover and refrigerate to serve cold.

Country Living/August/94 Scanned & fixed by Di Pahl & <gg>

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