Monday, July 18, 2016

Summer Melon Goodness

Summer is not only the time of year melons are in season, but  the Georgia heat and humidity makes them taste the best, too! Here are three quick and easy ways to share summer best melons:

Prosciutto Wrapped Cantaloupe with Balsamic and Mint

½ Cantaloupe, seeded
1 (3 – 4) Pkg Proscuitto
2 TB Balsamic Vinegar
1 TB Chopped Mint
1 TB Honey

Peel and slice melon into 1/2-inch semi-circle slices. Wrap a slice of prosciutto around each wedge and arrange on a platter. Whisk together the vinegar, mint and honey together in a small bowl and drizzle the melon with the mixture.

Honeydew with Shrimp and Chili Sauce

½ Honeydew, Seeded
1 LB Cooked Large Shrimp
1 TB Maple Syrup
2 TB Honey
1 TB Rice Vinegar
Juice and Zest of a Lime
 ½ Tsp Red Pepper Flakes

Peel and slice melon into cubes. Skewer the honeydew and the shrimp together. Place the maple syrup, honey, vinegar, juice, zest and red pepper flakes together in a small bowl and whisk. Serve the shrimp skewers with the dipping sauce.

Melon Skewers with Asian Lime Dressing

6 Cups Watermelon
12 Bamboo Skewers
¼ Cup Lime Juice, Plus the Zest of 1 Lime
3 TB Hoisin Sauce
Freshly Ground Black Pepper to taste
3 TB Chopped Fresh Cilantro
2 TB Chopped Fresh Mint
½ Cup Chopped Peanuts

Step One
Place the melon on skewers. Whisk the lime juice, zest and hoisin sauce together in a small bowl to blend. Drizzle the dressing over melon skewers. Season to taste with pepper. Sprinkle with cilantro, mint and peanuts. Serve immediately.

Homemade Hoisin

1 TB Grapeseed Oil
1 Tsp Grated Garlic
1/2 Tsp Chinese Five Spice Powder
1/2 Cup Shiro or Mild Miso Paste
1 TB Tamari Sauce
1/2 Cup Maple Syrup
2 TB Unseasoned Rice Vinegar

Step One
Heat the oil in a saucepan. Add the garlic and five spice powder and cook for until fragrant, or about 1 minute.

Step Two
Whisk in the remaining ingredients, bring to a boil, and cook and stir until the sauce is slightly thickened.

No comments: