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French Cooking: Melons
Melons probably originated somewhere in the
Middle East. Hieroglyphics dated to 2400 B.C. show that the Egyptians
grew and ate melon. It was the Romans who brought melons to Italy and
then on to France and the rest of Europe. Melons did not exist in
the New World until the Europeans imported them.
Melons
should be bought for their heavy size. Look out for cracks or
spots!! Not good. Shake the melon---if you can hear the
seeds rattling do not buy it because it is overripe.
Always
rinse the melons with cool water before cutting in order to remove any
sand or grit. I am offering two popular French melon
recipes. The first is classic: sliced melon with Parma
ham. This is served as an appetizer. The second is served
as a dessert and is melon with Port wine. Either way---melons are
excellent and low calorie. Take advantage of them now!!
Melons au Porto
Melons with port wine
For 4 persons
No cooking time
Melons with port wine
For 4 persons
No cooking time
1 melon (honeydew or cantaloupe)
¼ cup port wine
¼ cup port wine
Cut
the melon in slices. Or if you wish to be creative, use a spoon and
make balls. Add the port and let marinate for one hour. You
can serve the melon in the empty melons shells or on a decorative
plate. Also can be garnished with raspberries or strawberries.
Melon avec jambon de Parme
Melon with Parma ham
For 3 persons
No cooking time
Melon with Parma ham
For 3 persons
No cooking time
1 large melon (honeydew or cantaloupe)
6 thin slices of Parma ham
juice of one lemon
black pepper, to taste
6 thin slices of Parma ham
juice of one lemon
black pepper, to taste
Cut
the melon in six thin slices. Scoop out the seeds and cut the skin
away. Place one piece of the melon on each slice of ham and wrap the
ham neatly over the melon. Sprinkle the melon and ham with the
lemon juice and pepper just before serving.
Et voilà!
