Blushing Blossom Recipes

CUCUMBER BLOSSOM FRITTER WITH EGGPLANT AND TAHINI DIPPING SAUCE

Steps:

• In a mixing bowl combine the four tablespoons of flour with the two egg yolks and the beer whisking them into a smooth batter; season with salt and pepper. Whisk the egg whites in a mixing bowl to firm peaks, then fold into the beer batter. Dust each cucumber blossom with flour, then dip into the batter and deep-fry until golden brown and crisp.
• Serve the dipping sauce at room temperature with freshly fried cucumber blossom.
• In non-stick pan over low heat, pour one tablespoon of olive oil. Add the crushed garlic, and when the garlic is lightly browned, add the diced eggplant and cover. Toss the eggplant gently, cooking all sides. When the eggplant is cooked through, place them into the food processor and puree with tahini paste, lemon juice, curry powder, cucumber juice and the remaining olive oil. Adjust the seasoning with salt and pepper.;

BLUSHING SANGRIA

Steps:

• Cook's Note: Canned fruit cocktail can be substituted for the fresh fruit
• Add the grapes, nectarines and orange to a large pitcher. Pour in the brandy, wine and sparkling water. Mix well, then refrigerate for at least 1 hour. When you are ready to serve, fill glasses with ice, if desired, and pour in the sangria. Spoon some of the fruit into the each glass and serve

BLUSHING ROSE MIMOSA

Steps:

• For Each Serving:.
• In a pretty cocktail glass, stir together the first 4 ingredients.
• Top up with ice and decorate with a cherry.
• Serve immediately.
• Note: You may substitute lemon-lime soda for the champagne.