|3 cups||Heavy cream|
|½ cup||Chicken stock|
|25||Squash blossoms, male or female|
|1 tablespoon||Unsalted butter|
|1 teaspoon||Finely chopped shallots|
|¼ teaspoon||White pepper|
|18||Blue Corn Dumplings|
|3 cups||Purslane or watercress, washed and stemmed|
SQUASH BLOSSOM SAUCE
To make the Squash Blossom Sauce, combine the cream and stock in a saucepan over medium-high heat. Simmer 5 to 10 minutes, until the mixture is reduced by half. Set aside.
Wash and stem the blossoms. If using male blossoms, remove stamens.
Place the blossoms in a steamer over enough water to reach the bottom of the steamer. Bring to a boil over medium-high heat, cover, and steam blossoms 4 minutes, until tender.
Process the squash blossoms and cream mixture in a blender until smooth. Add the salt and pepper and blend 15 seconds. Press through a fine sieve to remove any pulp. Gently reheat the sauce and keep warm over lowheat until ready to serve.
Prepare the Blue Corn Dumplings. While they are cooking, melt the butter in a saucepan over medium heat, add the shallots, and saute until translucent, stirring occasionally. Add purslane and stir until warm but not limp.
When the dumplings are cooked, remove from the heat and drain.
Spoon some of the Squash Blossom Sauce onto each plate and top with 3 dumplings and some fo the purslane greens. Serve immediately.
Purslane (or verdolagas) is a wild plant whose succulent, fleshy leaves are slightly tart and highly nutritions. Watercress is an acceptable substitute.
From "Native American Cooking," by Lois Ellen Frank Submitted By HILDE MOTT On 10-31-94
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