Melon Fettuccini With Sweet Wine And Fresh Mint Recipes

PROSCIUTTO-WRAPPED CROSTINI WITH MELON SALSA CRUDO

Steps:

• Preheat the oven to 375 degrees F.
• Cut the loaf of bread in half crosswise, then cut each half lengthwise into 1-inch thick slices. Lay the slices in a single layer on baking sheets. Generously drizzle the top side of each slice with olive oil and season with salt and pepper to taste. Sprinkle the Parmesan over the slices. Cook in the oven until golden brown, about 10 to 12 minutes. Set aside.
• Marinate the onions in the vinegar for 5 minutes. While the onion is marinating, peel, seed and dice the melon and place in a bowl. Add the diced melon to the onions, season with salt and stir to blend together. Add the minced parsley and stir to combine.
• Wrap the end of each crostini with a piece of prosciutto. Arrange on a platter and spoon a tablespoon of melon salsa on each and serve. Serve remaining salsa on the side.

FRESH MINT AND CILANTRO MELON SALAD

Steps:

• Combine the honeydew, lime juice, cilantro, mint, and sugar in a bowl; toss to combine; refrigerate at least two hours before serving.

FRESH PICKLED MELONS

Steps:

• In a large bowl, mix wine and vinegar. Add sugar and herbs, mix until sugar is dissolved. Add melons, then chill at least 3 hours before serving.

LEMON CURD OVER BISCOTTI CRUMBS WITH FRESH BERRIES

Steps:

• For the lemon curd: In the top of a double boiler, whisk the sugar and the egg yolks until sugar has dissolved and mixture is pale yellow, then whisk in lemon juice and zest. Set the bowl over simmering water and whisk constantly until mixture reaches 145 degrees F; it will visibly thicken but don't let it get too hot or the eggs will curdle. Remove the bowl from the heat and add the rosemary and butter a little at a time, whisking until each addition is incorporated and the curd becomes thick. Transfer to a bowl, cool and then refrigerate until well chilled.
• Divide the berries among 6 decorative bowls or glasses. Top with a dollop of the lemon curd and sprinkle with biscotti crumbs.

MELON AND BLUEBERRY COUPE WITH WHITE WINE, VANILLA AND MINT

Steps:

• Combine 1/2 cup wine and sugar in small saucepan. Scrape in seeds from vanilla bean; add bean. Stir over low heat until sugar dissolves and syrup is hot, about 2 minutes. Remove from heat and let steep 30 minutes. Remove vanilla bean from syrup.
• Combine all fruit in large bowl. Add mint and remaining 1 cup wine to sugar syrup. Pour over fruit. Cover and refrigerate at least 2 hours. (Can be prepared 6 hours ahead. Keep refrigerated.)
• Spoon fruit and some syrup into large stemmed goblets.

FETTUCCINE WITH LEMON, MINT, AND PARMESAN

Steps:

• Cook pasta in salted water according to package directions. Drain, reserving 1 cup cooking liquid.
• Transfer pasta to a large bowl, and mix in reserved cooking liquid, cheese, lemon zest and juice, mint, oil, and red-pepper flakes, if desired. Divide among dishes, garnish with cheese, and serve immediately.