I wanted the menu to be something simple, yet unique and sophisticated. Of course, the party food will revolve around fresh produce grown in our own backyard, starting with a salad of mixed greens and nasturtium leaves (for a peppery flavor). The dressing selection will include, Zesty French, Asiago Caser and French Vinaigrette.
In addition to the two recipes below –which use flowers as their main ingredient (how pretty will that be), we’ll be serving:
Filet Mignon & Shrimp Kabobs
Baby Zucchini (sautéed in olive oil, rosemary, mint leaves and chives)
Cucumber Salad
Fresh Jams w/ toast corners (just made wild black raspberry and rhubarb jams)
A Varity of Breads
For drinks I’ve selected-
Organic Pomegranate Italian Soda
French Berry Lemonade
Iced Tea
A Selection of Wines
Bottled Beer
And for dessert-
Mulberry Custard Pie w/ Vanilla Ice Cream
If my hot peppers are in before the party, I will make hot pepper jelly. A jar of this, whipped up with some cream cheese, makes and excellent sweet/spicy dip.
Stuffed Nasturtiums
3 ounces softened cream cheese
1 tablespoon heavy cream
2 tablespoons minced fresh chives
Salt to taste
30 large nasturtium blossoms
Mix together the cream cheese, heavy cream, chives, and salt until smooth. Spoon about a teaspoonful of the mixture into the center of each flower. Fold the petals up around the stuffing. Chill for up to an hour before serving. Makes 30 appetizers.
Battered Zucchini Flowers•
18 zucchini blossoms
A pint (500 ml) whole milk, or a mixture of beer and milk
3 heaping tablespoons flour
An egg, lightly beaten
Salt
Olive oil for frying
Trim the stems of the zucchini blossoms, remove the pistils, wash them gently and pat them dry just as gently.
Prepare the batter by combining the milk, flour and egg.
Heat the oil.
Lightly salt the zucchini blossoms, dredge them in the batter, fry them until golden, drain them on absorbent paper, and serve them hot.
