Squash Blossom Beignets with Goat-Cheese Fondue (Engl)

(Squash Blossoms)


CHEF LOUIS MOSKOW'S SQUASH BLOSSOM BEIGNETS
WITH GOAT-CHEESE FONDUE
(About 8 servings)

40 squash blossoms
1 cup flour
1 cup plus 2 tablespoons soda water
1 egg
2 quarts neutral-flavored vegetable oil
1 pinch salt
For the goat-cheese fondue:
1 tablespoon unsalted butter
1 shallot, minced
2 cups heavy whipping cream
11 ounces goat cheese (Montrachet is a good choice)
1 tablespoon chopped herbs
Pinch ground cumin (optional)
Salt and pepper to taste
For the tomato sauce:
2 ounces olive oil
1 tablespoon chopped garlic
1 red onion, diced
1 tablespoon tomato paste
4 ounces white wine
1 (16-ounce) can plum tomatoes (or chopped fresh tomatoes)
5 basil leaves
1 bay leaf
Salt and pepper to taste

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