Agriculture Reference
In-Depth Information
When you are ready to serve the salad, peel the shrimp, reserving the cooking liquid. Cut
the cantaloupe into quarters, then cut the flesh away from the rind into 1h-inch-thick slabs.
Trim the arugula and tear into bitesize pieces.
Strain the shrimp cooking liquid. Place 2 tablespoons of it in a small, lidded jar and discard
the rest. Add the lemon juice and olive oil and shake well to make a smooth, thick dress-
ing. Taste for salt and lemon juice.
Put the melon slabs in a bowl and add enough dressing to coat lightly (1 to 2 tablespoons).
Toss gently and arrange in a single layer on a serving platter. Add the arugula to the bowl
and add enough dressing to coat lightly (1 to 2 tablespoons). Toss and arrange on top of
the melon. Repeat with the shrimp and arrange on top of the arugula. Serve immediately.
Honeydew Ice Parfait with Blackberries and White Port
This parfait works well with Muscat-based wines such as Moscato or Beaumes
de Venise. But when I tried it with a good-quality white port, such as is made by
Ramos Pinto, I knew I'd found the perfect match.
6 SERVINGS
Cut the melon in half and scoop out the seeds. Using a spoon, scoop out chunks of melon
flesh, putting them in a food processor. Don't dig too deep - the melon close to the peel
has a strong cucumber flavor. You should get about 1'/z pounds of melon chunks.
Puree the melon and stir in 2 tablespoons sugar. Taste and add another tablespoon if ne-
cessary. Too much sugar will mask the melon's flowery qualities, but because chilling re-
duces the flavor, the mixture should be very sweet.
Pour the puree into a large, shallow metal pan, such as a baking pan, that will hold it to a
depth of 3/4 to 1 inch. Freeze for 30 minutes. Remove the pan from the freezer and stir the
puree with a fork, breaking up any chunks of ice. Repeat 4 or 5 times over 2 to 3 hours.
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