Stuffed Squash Blossoms and Rarebit Beer

February 15, 2013 by Kenmore

Chef Chaz Andersson of District Bar shares a recipe for Stuffed Squash Blossoms with Romesco and Rarebit with Pretzel Bread Sticks.


preparation time
0 mins

cook time




2 tablespoons Butter

2 tablespoons Flour

1 Dortmunder Gold

2 strips, Bacon minced

0.25 onion minced

1.5 cup Shredded Cheddar

0.5 cup Shredded Manchego

2 teaspoons Chopped parsley

1 tablespoons Breadcrumbs

1 cup Tempura flour

0.25 cup Cornstarch

1 Red bell peppers roasted & peeled

1 clove Garlic

3 tablespoons Hazelnuts

1 Ancho Chile soaked

1 tablespoons Flemish Sour Ale

0.25 cup Extra Virgin Olive oil



Combine the cheese, parsley and bread crumbs, and roll into pellets the size of the last digit on your index finger. Take the stem and the pistol off the blossom and insert the cheese pellet inside. Twist the top of the blossom petals to keep them together. Separately, mix the tempura flour and cornstarch and whisk in the beer. Dip the stuffed blossoms into the batter, and fry in oil at 375 degrees for about one minute, until crispy. Remove from the oil and drain on paper towels.


In a food processor, blend the peppers, garlic, nuts and sour ale into a paste. Slowly add the olive oil while the processor is running to emulsify. Stir in the chopped parsley.


In a pot over medium heat, melt the butter and add the minced onions, sweating until soft and translucent. Add the flour and stir into a paste. Cook for about 2 minutes before adding the beer. Stir the pot vigorously and the paste will thicken the beer to a sauce consistency. Add the cheese and stir until smooth and incorporated. Add the bacon and season with salt to taste. Serve immediately.

Bread Sticks

Cut the bread into sticks, toss or brush with the melted butter, and bake in the oven until golden brown and crispy.


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