Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette

 

¹⁄³ cup fresh raspberries

¹⁄³ cup chopped shallots

¼ cup raspberry vinegar

½ cup olive oil

Salt and freshly ground black pepper

¹⁄³ cup mascarpone cheese

1 tsp. minced canned chipotle chiles in adobo sauce

½ tsp. minced fresh thyme

12 fresh squash blossoms, pistils removed

Vegetable oil, for frying

½ cup all-purpose flour

 

Beer Batter

1 cup all-purpose flour

1 tsp. salt

1/2 tsp. freshly ground black pepper

1 cup dark Mexican beer

 

Combine the raspberries, shallots, and vinegar in a blender or food processor, and process to form a coarse puree. With the machine running, gradually add the olive oil. Season the vinaigrette with salt and black pepper to taste. Set aside.  Mix the mascarpone, chipotle chiles and sauce, and thyme in a small bowl. Season the filling to taste with salt and pepper. Place the filling in a pastry bag fitted with a 1/4-inch tip. Pipe the filling into each squash blossom and twist the blossom at the top to enclose it. Place a medium-size heavy saucepan over medium-high heat and add enough vegetable oil to reach one third of the way up the sides of the pan. Heat the oil to 350°F. Dust the squash blossoms in the flour and then dip them into the beer batter. Working in batches, fry the squash blossoms for 3 minutes, or until they are golden brown. Transfer them to paper towels to drain. Arrange the squash blossoms on a platter, drizzle with the raspberry vinaigrette, and serve. Prep Beer Batter: Mix the flour, salt, and pepper in a medium bowl. Gradually add the beer while whisking. Set the batter aside and let it rest for 15 minutes before using. Tip: No pastry bag? No worries. Put the filling in a plastic bag and cut a 1/4-inch hole in one of the corners.