Honeydew Melon With Roquefort Cheese Recipes

Steps:

• Make a light syrop by boiling together water, honey and citrus zest (lemon and orange) in a small saucepan.
• Remove from heat and set aside.
• Place the melon cubes in a shallow dish and add the syrup. Toss gently to coat melons. Cover with plastic and refrigerate for 2 hours.
• Drain off syrup (leaving the zest) and add the grapes.
• Place in decorative cups (or not depending what you have). Sprinkle with the Roquefort cheese (or any other blue cheese you like to use).

Steps:

• Take the melon, remove the seeds, then cut the flesh away from the outer skin and chop into chunks. Put the melon, cucumber and lime through your juicer following the manufacturer's instructions. Pour into a tall glass and serve.

Steps:

• Crush the cheese in a bowl with 4 tablespoons of the butter and work it into a smooth paste. Beat in the chives, celery, seasonings and Cognac. If mixture is very stiff, beat in more butter by fractions. Check seasoning carefully, adding salt if necessary (probably not). Using two teaspoons, shape into quenelles or roll into balls around 1/2 inch in diameter.
• Toss breadcrumbs and parsley in a wide shallow bowl. Roll the cheese balls in the mixture so they are well covered. Chill. Serve as is or pierced with a toothpick.