Quizzes & Puzzles3 mins ago
Melons
33 Answers
I am having a dinner party on Saturday night. It's all going a bit t/up because I can't serve chocolate, game, fish or shellfish (my signature dishes!)
I've had a request for melon from my youngest guest (who is a very lovely 11 year old), so I thought I'd do melon for all of us. I'd like something a bit special though - perhaps with a sorbet, or a coulis - just something a bit "wow".
Suggestions, please.
I've had a request for melon from my youngest guest (who is a very lovely 11 year old), so I thought I'd do melon for all of us. I'd like something a bit special though - perhaps with a sorbet, or a coulis - just something a bit "wow".
Suggestions, please.
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that's a nice idea, eccles......
One more - grilled asparagus and melon salad as a starter
2 ounces thinly sliced prosciutto
1 pound asparagus, trimmed
2 teaspoons extra-virgin olive oil, plus 2 tablespoons
sea salt and freshly ground black pepper
2 tablespoons fresh lemon juice
1/4 small melon (about 12 ounces), peeled, seeded and cut into 3/4-inch cubes
4 ounces fresh buffalo mozzarella cheese, cut into 3/4-inch cubes
2 tablespoons pine nuts, toasted
Place an oven rack in the centre of the oven. Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes until crispy. Drain on paper towels. Chop the prosciutto into 1/4-inch pieces.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a medium bowl, toss together the asparagus and 2 teaspoons olive oil. Season with salt and pepper. Grill for 2 to 3 minutes each side until crisp-tender.
In a medium bowl, combine the lemon juice and 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper, to taste. Add the melon and mozzarella cheese and toss until all ingredients are combined.
Arrange the asparagus on a platter. Using a slotted spoon, spoon the melon and cheese on top of the asparagus. Drizzle any remaining vinaigrette over the top. Sprinkle the prosciutto and pine nuts on top and serve.
*Cook's Note: To toast pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 12 minutes until lightly browned. Watch carefully as they go brown very quickly.....
One more - grilled asparagus and melon salad as a starter
2 ounces thinly sliced prosciutto
1 pound asparagus, trimmed
2 teaspoons extra-virgin olive oil, plus 2 tablespoons
sea salt and freshly ground black pepper
2 tablespoons fresh lemon juice
1/4 small melon (about 12 ounces), peeled, seeded and cut into 3/4-inch cubes
4 ounces fresh buffalo mozzarella cheese, cut into 3/4-inch cubes
2 tablespoons pine nuts, toasted
Place an oven rack in the centre of the oven. Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes until crispy. Drain on paper towels. Chop the prosciutto into 1/4-inch pieces.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a medium bowl, toss together the asparagus and 2 teaspoons olive oil. Season with salt and pepper. Grill for 2 to 3 minutes each side until crisp-tender.
In a medium bowl, combine the lemon juice and 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper, to taste. Add the melon and mozzarella cheese and toss until all ingredients are combined.
Arrange the asparagus on a platter. Using a slotted spoon, spoon the melon and cheese on top of the asparagus. Drizzle any remaining vinaigrette over the top. Sprinkle the prosciutto and pine nuts on top and serve.
*Cook's Note: To toast pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 12 minutes until lightly browned. Watch carefully as they go brown very quickly.....
I can't "sex up" melon either, Eccles. I think a soup will be too scary for her too. i am rapidly leaning towards serving mixed tapas as a starter so lil'un can have her melon (I can do melon balls on sticks with mozarrella, ham or cherry tomatoes) and we can have stuff like mini yorkshires, duck with cucumber, mini toms with pesto and mozarella, etc.
how about individual trifles with melon, jelly, custard, kiwis & sponge fingers, topped with strawb ice cream
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That sounds lovely DT - just not sure my special guest will cope with that. (Her main course is goujons of chicken with pommes frites and haricot cuits au four). I shall also do her a special (non alc) cocktail with cherries and a fancy umbrella.
However, even if she is only getting chicken nuggets, beans and chips, I shall serve it like it looks a bit cordon bleu so she doesn't feel left out.
However, even if she is only getting chicken nuggets, beans and chips, I shall serve it like it looks a bit cordon bleu so she doesn't feel left out.
That sounds nice Vodka - not sure I shall get away with that though.
No Sibton, I shall put a slice of roast beef fillet and a dab or horseradish cream in the yorkies.
Tambourine, sounds lovely, thank you but I should have made it clear that I'm looking for a starter for us. I've got dessert sorted.
No Sibton, I shall put a slice of roast beef fillet and a dab or horseradish cream in the yorkies.
Tambourine, sounds lovely, thank you but I should have made it clear that I'm looking for a starter for us. I've got dessert sorted.
How about this (just take out things like chilli if she won't go for that - my little ones love it)
Ingredients:
2 ounces thinly sliced pancetta
4 ounces orecchiette (ear-shaped pasta)
sea salt
3 1/2 tablespoons extra-virgin olive oil
2 1/2 tablespoons Champagne vinegar or white wine vinegar
8 oz s 1x1x1/4" pieces peeled melon (any variety)
1/3 cup coarsely chopped fresh mint, divided
3 tablespoons thinly sliced spring onion (optional but hardly noticed in the cheese and pasta))
Pinch of crushed red pepper flakes (optional)
Freshly ground black pepper (optional)
1 ounce ricotta salata , shaved, or crumbled feta
Preparation
Heat oven to 350°.
Arrange pancetta in a single layer on a large rimmed baking sheet.
Bake until brown and crisp, 20–25 minutes. (Alternatively, place pancetta on folded layers of paper towels on a microwave-proof plate and microwave on high until brown and crisp, about 5 minutes.)
Let pancetta stand until cool enough to handle, then break into bite-size pieces.
Meanwhile, cook pasta in a medium pot of boiling salted water, stirring occasionally, until al dente. Drain pasta; run under cold water to cool. Drain and set aside.
Whisk oil and vinegar in a large bowl.
Add half of pancetta, cooked pasta, melon, half of mint, (optional) spring onions, and red pepper flakes. Toss to coat.
Season to taste with salt and pepper. Transfer to a serving dish and sprinkle remaining pancetta and mint over.
Garnish with some shaved ricotta or crumbled feta - mozarella would work as well.
Ingredients:
2 ounces thinly sliced pancetta
4 ounces orecchiette (ear-shaped pasta)
sea salt
3 1/2 tablespoons extra-virgin olive oil
2 1/2 tablespoons Champagne vinegar or white wine vinegar
8 oz s 1x1x1/4" pieces peeled melon (any variety)
1/3 cup coarsely chopped fresh mint, divided
3 tablespoons thinly sliced spring onion (optional but hardly noticed in the cheese and pasta))
Pinch of crushed red pepper flakes (optional)
Freshly ground black pepper (optional)
1 ounce ricotta salata , shaved, or crumbled feta
Preparation
Heat oven to 350°.
Arrange pancetta in a single layer on a large rimmed baking sheet.
Bake until brown and crisp, 20–25 minutes. (Alternatively, place pancetta on folded layers of paper towels on a microwave-proof plate and microwave on high until brown and crisp, about 5 minutes.)
Let pancetta stand until cool enough to handle, then break into bite-size pieces.
Meanwhile, cook pasta in a medium pot of boiling salted water, stirring occasionally, until al dente. Drain pasta; run under cold water to cool. Drain and set aside.
Whisk oil and vinegar in a large bowl.
Add half of pancetta, cooked pasta, melon, half of mint, (optional) spring onions, and red pepper flakes. Toss to coat.
Season to taste with salt and pepper. Transfer to a serving dish and sprinkle remaining pancetta and mint over.
Garnish with some shaved ricotta or crumbled feta - mozarella would work as well.
the other thing I note is that this is supposed to be a dinner party, not an afternoon kids party - therefore some "semi-grown-up" food ought to go down well, to make her feel as if she is growing up......one of the things is keeping portions properly sized (and she can always have more if she loves it).
