Have you ever seen a summer supply of squash blossoms at a local farmers’ market? In mid-summer, these bright-orange, delicate flowers are all but spilling off the Valdivia farmstand table at the San Clemente farmers’ market. And Cafe Mimosa’s Chef Nolan is right there sweeping them up.
On Sundays, these blossoms star in the Mimosa Omelette with fromage blanc and a salad of market greens. But during the rest of the week, they get a little more pampering. Stuffed with house-made ricotta cheese seasoned with fines herbes, the squash blossoms are coated in a light, tempura batter and quickly fried. They emerge crispy on the exterior, oozing with cheese bursting with tarragon flavor. Accompanied by a whole-grain mustard aioli, this combination is out of this world … a must-try on the Mimosa dinner menu.
In addition to the squash blossoms, Chef Nolan has created a number of other appetizers, perfect for sharing with friends on a summer night on an outdoor patio. Today we’ve showcased a few: Stuffed Baby Calamari served with Grilled Artichoke Hearts and Piquillo Peppers, Seared Foie Gras over White Georgia Peaches on Toasted Brioche, and Crispy Pork Belly served with Petit Pois and Lardons.
Happy Fourth of July! We hope to see you soon.
Blossoms at the Valdivia Farm’s farmstand at the San Clemente Farmers’ Market:
Stuffed Baby Calamari served with Grilled Artichoke Hearts and Piquillo Peppers:
Seared Foie Gras over White Georgia Peaches on Toasted Brioche:
Crispy Pork Belly served with Petit Pois and Lardons:
