CHILLED MELON SOUP WITH TOASTED ALMONDS
Provided by Molly O'Neill
Categories easy, soups and stews, appetizer
Time 25m
Yield Four servings
Number Of Ingredients 9
Steps:
- Place the melon, lime juice, jalapenos, yogurt, 2 teaspoons of salt and pepper in a blender and process until smooth. Refrigerate until cold.
- Preheat the oven to 325 degrees. Place the almonds in a bowl and toss with the water and then with the remaining salt. Place on a baking sheet and bake until toasted, about 15 minutes. Let cool.
- Divide the soup among 4 bowls. Top with the almonds and mint and serve immediately.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 775 milligrams, Sugar 24 grams, TransFat 0 grams
PASTA SALAD WITH MELON, PANCETTA, AND RICOTTA SALATA
Like the classic combination of melon and prosciutto? Then you'll love this main-course pasta salad.
Provided by Soa Davies
Categories Salad Cheese Pasta Side Bake Kid-Friendly Quick & Easy Dinner Lunch Ricotta Melon Mint Ham Summer Boil Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Arrange pancetta in a single layer on a large rimmed baking sheet. Bake until brown and crisp, 20-25 minutes. (Alternatively, place pancetta on folded layers of paper towels on a microwave-proof plate and microwave on high until brown and crisp, about 5 minutes.) Let pancetta stand until cool enough to handle, then break into bite-size pieces.
- Meanwhile, cook pasta in a medium pot of boiling salted water, stirring occasionally, until al dente. Drain pasta; run under cold water to cool. Drain and set aside.
- Whisk oil and vinegar in a large bowl. Add half of pancetta, cooked pasta, melon, half of mint, scallion, and red pepper flakes. Toss to coat. Season to taste with salt and pepper. Transfer to a serving dish and sprinkle remaining pancetta and mint over. Garnish with shaved ricotta salata.
FRESH RICOTTA
Why make homemade ricotta? Because you can. And because the results are so much better than most of the packaged stuff you can buy, especially at the supermarket. Making it yourself is also less expensive than buying fresh ricotta at a fancy gourmet market.
Provided by Melissa Clark
Categories brunch, dinner, easy, lunch, quick, condiments, dips and spreads, appetizer
Time 30m
Yield About 1 1/2 cups
Number Of Ingredients 5
Steps:
- Line a colander with a quadruple layer of cheesecloth and set it over a bowl.
- In a large pot over medium-high heat, whisk together all ingredients until smooth. Bring to a simmer and heat until the mixture just begins to curdle. Pour mixture into colander. (For a drier ricotta with bigger curds, continue to simmer 1 to 2 minutes longer until mixture completely separates.)
- Stop draining when mixture begins to look like ricotta, 5 to 15 minutes, depending on how dry you like it. Transfer to an airtight container and store for up to two weeks.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 239 milligrams, Sugar 9 grams
CRESCENTS OF MELON ON FRESH RICOTTA
Provided by Molly O'Neill
Categories project, dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- To make the syrups, puree the blueberries in a food processor or blender and put them in a small pot. Add half the sugar and cup water, bring to a boil, then simmer for 2 minutes. Let cool before running the syrup through a fine- mesh strainer. Discard the solids. Then repeat the same process with the raspberries.
- To make the ricotta, line a mesh sieve with a double-layered square of cheesecloth, with plenty to overlap the sieve. Meanwhile, combine the milk, cream and yogurt in a pot over high heat and bring to a boil. Reduce the heat and simmer until the mixture begins to curdle, about 2 minutes.
- When the milk is curdled, pour it into the cheesecloth and allow it to drain about 5 minutes. Gather up the four corners of the cheesecloth, tie a stick into it as if for a satchel and prop the stick on the edges of a bowl and allow it to drain until firm, about 1 hour.
- When ready to serve, assemble 8 plates. Paint half of each plate with the blueberry syrup and half with the raspberry syrup. Mound 1/4 cup of the ricotta on the center of each plate. Stack 6 alternating slices of melon together and place on the plate so that the inside of their crescent shape faces the cheese; then fan them slightly. Garnish with an edible blossom. Repeat with the remaining 7 servings.
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