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Melon Starter
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I am cooking for friends tomorrow night and wanted to do a melon starter, i dont have one of those things that make melon balls so how shall i serve and present it? any ideas will be good. thank you.
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For more on marking an answer as the "Best Answer", please visit our FAQ.Small, Ogen melons are often served soaked in port. Halve a melon, scoop out the pips and pour in half a glass (say 100ml) of port and leave to soak in. Can do the day before and leave in the fridge overnight. Half a melon per person.
Honeydew melons (this is very tacky and 1970s) cut into slices (halve lengthwise then cut lengthwise again - 2-4 pieces, depending on the size); slice an orange; open a jar of Maraschino cherries; fold over the orange slice, putting a cocktail stick through the peel/pith side and top off with a cherry; insert into melon slice. Ships with sails!!
Buy three differnt types of melon. Halve, remove the pips/pith and cut out the flesh into cubes. Mix together in a large bowl and add, say, a glass of Cointreau or Kirsch. Allow to marinate overnight and serve in bowls with some creme fraiche.
Carpaccio of melon with parma ham and figs: take any melon, halve lengthwise and remove the skin; then slice thinly (see-through if possible). Interleave parma ham and melon slices on a plate and serve with a fig (halved) or some fig jam.
But - enjoy whatever you do. If you have melon left, dice it and use as the base for a fruit salad served with high-quality vanilla ice-cream.
Honeydew melons (this is very tacky and 1970s) cut into slices (halve lengthwise then cut lengthwise again - 2-4 pieces, depending on the size); slice an orange; open a jar of Maraschino cherries; fold over the orange slice, putting a cocktail stick through the peel/pith side and top off with a cherry; insert into melon slice. Ships with sails!!
Buy three differnt types of melon. Halve, remove the pips/pith and cut out the flesh into cubes. Mix together in a large bowl and add, say, a glass of Cointreau or Kirsch. Allow to marinate overnight and serve in bowls with some creme fraiche.
Carpaccio of melon with parma ham and figs: take any melon, halve lengthwise and remove the skin; then slice thinly (see-through if possible). Interleave parma ham and melon slices on a plate and serve with a fig (halved) or some fig jam.
But - enjoy whatever you do. If you have melon left, dice it and use as the base for a fruit salad served with high-quality vanilla ice-cream.
http://www.astray.com/recipes/?search=melon
How about melon kebabs - alternating between the different melons - the colors would be beautiful. Strawberries would be nice too.
How about melon kebabs - alternating between the different melons - the colors would be beautiful. Strawberries would be nice too.