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Friday, August 19, 2011

Recipe For Cool Summer Melon

On a warm summer morning, what is more refreshing than chilled, fresh melon? Weather permitting we like to serve breakfast al fresco. At our Sandwich Bed and Breakfast, we have a lovely patio with umbrella-covered tables where guests enjoy sitting outdoors to dine in full view of goldfinches having their early morning thistle seeds, the dish-plate sized hibiscus blossoms in full bloom, and the blue hydrangeas that are so prevalent on Cape Cod.

I like using a variety of melons in this fruit dish. Most grocery stores carry cantaloupe, watermelon, Crenshaw, and honeydew melons.  In some areas of the country, you may find other seasonal varieties.  The more different colors you use, the more colorful this dish will be. I use a melon-baller to cut perfect small melon balls. Most melon-ballers come with two different sized balling tools. I like to use the smaller one but the larger will work just as well. I then toss the melon balls with a little bit of honey. I think the honey really brings out the taste of the melon.

I serve the melon balls in crystal compote with a topping of plain Greek yogurt whipped with a little bit of lemon curd and with a dollop of lemon curd on top. I use 2% Fage (pronounced Fa-yeh) as I find fat free yogurt to be a little bit chalky tasting. I also prefer sweetening yogurt myself so that I know what is in it. I also use Trader Joe’s Lemon Curd. It is really beautiful. I chill it before using it.

Melon Balls with Greek Yogurt and Lemon Curd
4 Servings
½ Small Cantaloupe
½ Honeydew Melon
1 small slice seedless watermelon
A drizzle of honey
1 cup Greek yogurt
3 to 4 tablespoons lemon curd
1/2 teaspoon lemon zest

Ball the melons using the small end of the melon-baller. Drizzle with a little bit of honey and toss together. Whip the lemon curd and lemon zest into the Greek yogurt and store in the fridge until you are ready to use it. Place the melon balls into a fruit compote or bowl and top with the yogurt. Put a dollop of lemon curd on the top.

Option: You can sprinkle with blueberries or cranberries for more color. The yogurt and lemon curd topping also works really well with berries.

If you have lots of people coming for breakfast, brunch, or are using this as dessert with dinner, you can cut the melon balls the night before and mix the topping and just store it in the fridge until you are ready to use it. You family and friends will love melon served this way.  Enjoy!

Jan Preus, Innkeeper, Chef, and Artist in Residence at the 1750 Inn at Sandwich Center, Sandwich, Cape Cod, MA

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