(Photo: Kang Kim for New York Magazine. Illustrations by John Burgoyne.)

In nature, squash blossoms are delicate, ethereal things with a subtle flavor and gorgeous hue. On the plate, they’re usually coated in crunchy batter and deep-fried. At Beacon, Waldy Malouf has on occasion created an entire menu around them, concluding with this offbeat dessert. Don’t worry: Whatever health benefit is gained in the baking is lost in the chocolate-crumb coating.

Waldy Malouf’s Baked Squash Blossoms with Ricotta and Honey
1½ pounds good-quality fresh ricotta cheese
½ cup honey
1 egg white
18 squash blossoms (12 if they’re enormous)
1 whole egg, beaten with a tablespoon of water
2 cups dry chocolate-cake crumbs or cookie crumbs
Butter for greasing cookie sheet

Preheat oven to 350. Combine cheese, honey, and egg white. (1) Using a pastry tube or a teaspoon, stuff the squash blossoms about half-full with the cheese mixture. (2) Brush each blossom with the egg wash. (3) Roll each blossom in the cake crumbs and place on a buttered cookie sheet. Bake for 12 to 15 minutes, until warm, lightly browned, and crisp.

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• Archive: “In Season”
• Articles by Robin Raisfeld | Rob Patronite
• Table of Contents: August 20, 2007 issue of New York | Subscribe!