MELON-BALLS-1 - Margaret's X-rated melon balls I had a lettuce and tomato sandwich Saturday with mustard instead of mayonnaise. Better than I would have feared. But the big discovery of the week is Margaret's X-rated melon balls.
3 melons, in three different colors 100 ml chicken broth 60 ml sherry vinegar 100 ml lemon juice 4 garlic cloves, crushed 1 ml salt 1 ml black pepper 30 ml fresh tarragon, minced 30 ml fresh chervil, minced 30 ml lemon basil, minced
(1) Cut melons of three different colors into melon balls and drain the balls in a colander. Save the juice to make sherbet. (2) Make a very strong salad dressing of chicken broth, sherry vinegar, lemon juice, crushed garlic, salt, pepper, and minced fresh tarragon, chervil, and lemon basil. (3) Dress the drained melon balls and let the dressing sink in for half an hour. (4) Serve with sliced ham and toast.
In truth, I have to report that Margaret herself thought the garlic was too much; but I didn't. This recipe is not wholly unrelated to fruit curry, another godsend for the overplump.
Difficulty: easy. Time: 15 minutes preparation, 30 minutes waiting. Precision: no need to measure.
Mary-Claire van Leunen DEC Systems Research Center, Palo Alto, California, USA mcvl@src.dec.com -or- decwrl!decsrc!mcvl
Last modified: 9 May 2006 | 16 hits in May 2007 |