Mount Saint Melon Recipes

MELON SLUSHES

Steps:

• Bring 1 1/2 cups water to a simmer in a medium saucepan. Remove from the heat, add the tea bags and let steep 5 minutes. Remove the tea bags (do not squeeze). Let the tea cool to room temperature.
• Meanwhile, bring 3 tablespoons water, the sugar and ginger to a simmer in a small saucepan over medium heat; cook, stirring, until the sugar dissolves, about 2 minutes. Remove from the heat and let cool; discard the ginger. Stir the ginger syrup into the tea. Pour into ice cube trays and freeze until solid, 2 to 4 hours. Freeze the chopped melon until solid, at least 2 hours.
• Combine half each of the tea ice cubes, frozen melon, ginger ale, lemon juice and mint in a blender and puree until smooth. Divide between 2 glasses. Repeat to make 2 more drinks.

MOUNT SAINT MELON

Steps:

• Remove wide strips of zest from one of the limes, using a vegetable peeler. Combine with the sugar and 3/4 cup water in a small saucepan. Bring to a simmer, stirring to dissolve the sugar. Turn off the heat and let cool to room temperature. Discard the strips of zest.
• Finely grate the zest from the remaining 2 limes and set aside. Juice all 3 limes and blend the juice, watermelon, prosecco, Campari and sugar syrup in a blender until smooth, about 1 minute. Pour into a 9-by-13-inch glass baking dish and freeze, 2 hours. Use a fork to scrape the ice crystals toward the center of the pan, then continue freezing, scraping every 45 minutes, until the mixture is no longer slushy, about 4 more hours.
• Scoop into paper cones or cups. Drizzle with the peach nectar and sprinkle with the grated lime zest. Garnish with watermelon wedges.

MOUNT CHEVREST

Steps:

• Make the cheese puffs: Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper. Bring 1 1/4 cups water, the butter and 1 teaspoon salt to a simmer in a medium heavy-bottomed saucepan over medium heat, stirring until the butter melts. Add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a ball. Continue cooking, stirring vigorously, until the dough is no longer sticky, 1 to 2 more minutes. Remove from the heat and let cool 2 to 3 minutes.
• Transfer the dough to a stand mixer fitted with the paddle attachment; beat in the eggs one at a time on medium-high speed until the dough is smooth. Add the celery salt and a few grinds of pepper and beat 1 more minute. (The dough should be tight and stiff.) Beat in the gruyere.
• Transfer the dough to a large pastry bag fitted with a 1/2-inch round tip. Pipe 1 1/2-inch mounds of dough 2 inches apart onto the prepared baking sheets (about 18 per sheet). Smooth the tops of the dough mounds with a damp finger. Transfer to the oven and bake until puffed and golden, about 30 minutes, switching the position of the pans halfway through. Turn off the oven. Remove the baking sheets and use a needle or toothpick to poke a hole in each puff to release steam. Return to the oven until crisp, about 20 more minutes. Remove from the oven and let the puffs cool completely on the baking sheets.
• Meanwhile, make the cheese spread: Beat the cream cheese, goat cheese, garlic, parmesan and herbs with a mixer until smooth. Season with salt and pepper. Clean out the pastry bag and fill with the cheese spread.
• Assemble the tower: Arrange a 7-inch circle of cheese puffs on a platter, using the cheese spread to secure them to the platter. Fill the base circle with more puffs for stability, then continue building a cone-shaped tower of smaller circles, using the cheese spread to attach the puffs. Garnish with thyme sprigs and parmesan. The tower will keep at room temperature for up to 1 hour.

PROSCIUTTO-WRAPPED SHRIMP AND MELON

Steps:

• Bring a large pot of salted water to a boil. Add the shrimp and simmer until cooked through, about 2 minutes. Drain and rinse under cold water; pat dry and transfer to a large bowl. Add the melon, 4 tablespoons olive oil, 2 tablespoons vinegar, the honey, 1/2 teaspoon salt and a few grinds of pepper; gently stir. Let marinate 15 minutes.
• Wrap 1 melon slice and 1 shrimp in a piece of prosciutto; secure with a toothpick. Repeat with the remaining ingredients.
• Transfer the remaining marinade to a blender. Add the remaining 2 tablespoons olive oil, 1 tablespoon vinegar and the herbs; puree. Season with salt and pepper. Serve the prosciutto-shrimp bundles with the dressing.

MACERATED MELON

Steps:

• Cut off top and bottom poles of melons. Place one cut side against cutting board and slice off rind in segments, cutting smoothly from top to bottom. Repeat with second melon. Halve melons lengthwise and scoop out seeds. Cut flesh into 1inch wedges, then cut wedges crosswise at an angle into diamonds or triangles. In a small bowl, whisk together remaining ingredients. Pour over melon. Stir gently, cover, refrigerate and let macerate for 46 hours. Serve cold.

MELON LIQUADO

Steps:

• Combine the fruit with the milk, ice and honey in a blender or food processor and puree until smooth. Pour into tall glasses and serve immediately.

TURKEY BURGERS WITH PROSCIUTTO AND MELON

Steps:

• Preheat grill pan on stovetop to medium-high heat.
• In a large mixing bowl, combine ground turkey, grated onion, garlic, 2 tablespoons basil, seasoned salt and pepper. Form mixture into 6 patties. Set aside.
• Brush grill pan with olive oil.
• Place patties on grill pan. Cook on each side for 5 to 6 minutes or until cooked thoroughly.
• While burgers are cooking, preheat a large nonstick skillet on the stovetop. Place prosciutto slices in skillet and cook until crispy. Set aside.
• In a small bowl, combine mayonnaise, lemon juice and remaining 2 tablespoons basil. Set aside.
• When the turkey burgers are cooked, top with provolone and heat until melted. Remove burgers from grill pan and place on a tray. Cover with foil tent to keep burgers warm.
• Place split ciabatta rolls cut side down on grill pan to toast. When golden brown, remove rolls from grill pan and spread mayonnaise on top halves of rolls.
• Cut cantaloupe slices to fit on roll and place on bottom halves of rolls. Top with burgers, and prosciutto and cover with tops of rolls. Serve immediately.