melon and honey-ricotta cannoli
(with raspberry coulis)
serves 4-5
what you need:
cannoli
1 sweet, ripe cantaloupe, cut/sliced as indicated
1 cuplow fat ricotta cheese
2 teaspoons quality honey, room temperature
sauce
5 ounces raspberries (fresh or frozen)
2 tablespoons granulated sugar
½ teaspoon fresh lemon juice
water (as needed)
garnish
fresh mint leaves (as needed)
toasted pine nuts (as needed)
granny smith apple, julienne (as needed) Read the rest of this entry »
summer melon gazpacho
makes 3 cups plus garnish (serves 4-6)
what you need:
gazpacho
1 ½ cup (300 ml) watermelon juice from one red, ripe watermelon
15 ounces (430 g) chopped ripe cantaloupe
1 teaspoon fresh lime juice
en garde: defending against the heat
with fresh melon, herb and prosciutto skewers
The forecast is nothing short of blazing heat in both Los Angeles and France. Too hot to cook. Too hot for heavy food. A plate of ripe melon with thinly-sliced prosciutto is a classic summer pairing. Inspired by the triple digits and my fencing daughter, melon, herb and prosciutto skewers are this week’s simple pleasure. Read the rest of this entry »
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