Melon Medley With Sweet Rose Water Cream Recipes

MELON-ROSE SANGRIA

Steps:

• In a large pitcher combine the rose, orange-flavored liqueur, cantaloupe syrup, cantaloupe, and honeydew melon. Stir in the water. Pour into serving glasses and enjoy.
• To make Cantaloupe Syrup:
• Seed and peel the cantaloupe and then cut the melon into chunks. Transfer to a blender and process with the simple syrup until smooth. Pour in the vanilla extract and mix to combine. Store the mixture in the refrigerator until ready to use, up to 3 days.

ROSE CREAM

Steps:

• This rose cream is an element of our Rose City Waffle. We serve it on a fresh Oregon Hood strawberry-topped waffle with a sauce made from local rhubarb. It makes a lovely dessert piped or spooned into a martini glass with fresh strawberries or raspberries placed on top.
• Soften the gelatin in the cold water for 5 minutes in a microwave-safe container. After 5 minutes, microwave on high for about 11 seconds. Check to see if the gelatin is fully dissolved. If not, microwave in 2 second bursts, stirring each time, until gelatin is dissolved but not hot. Or, you could warm the gelatin in a saucepan over very low heat just to dissolve. Set aside.
• Place the cream and sugar into a food processor using the steel blade. Turn on and process until cream is softly whipped. This should take less than a minute. Alternatively, you could whip the cream with a mixer or whisk.
• Add the sour cream, rose water, and the food coloring, if using, to the processor. Turn on and immediately begin to pour the prepared gelatin in a steady stream into the food processor. Blend for 3 seconds, open the processor lid, scrape the sides and process again for a few seconds more.
• If you have used a mixer, whip in the sour cream, rose water and food coloring, if using, just to blend. Pour in the gelatin in a steady stream, whisking constantly.
• Pour this cream into a glass or allow it to set up and scoop or pipe it. Serve with fresh strawberries or raspberries.

WATERMELON WITH ROSE WATER

Steps:

• Slice the watermelon into thick, childhood-size wedges. Sprinkle with rose water, adding only a little at first, then more to your taste.

SWEET SUMMER MELON WITH CRUMBLED PANCETTA AND SAGE HONEY

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Arrange the pancetta in a single layer on the prepared baking sheet. Bake until light golden brown and crisp, about 14 minutes. Transfer the pancetta to a paper towel-lined plate to drain. Finely chop the pancetta.
• Combine the honey and 2 teaspoons of the sliced sage in a small, microwave-safe bowl. Microwave until it just begins to simmer, about 30 seconds (be careful, it can easily boil over). Cool to room temperature, then strain through a fine-mesh sieve.
• Spoon a little bit of the sage honey onto the flat side of a melon cube and mound a little bit of pancetta on top. Put on a serving plate and repeat with the remaining melon cubes. Sprinkle with the remaining teaspoon sliced sage and garnish the plate with the sage sprig. Serve immediately with toothpicks on the side.

MELON MEDLEY

Steps:

• To make part of this soup ahead of time, prepare the watermelon and honeydew as directed, combine in a mixing bowl, then cover and refrigerate. Place the cantaloupe chunks in a separate container. Cover and chill for an hour or more.
• Just before serving, combine the cantaloupe, nondairy ice cream, and orange juice in a food processor and process, in batches if necessary, until smoothly pureed.
• Divide among 6 serving bowls. Place approximately 1 cup of the watermelon and honeydew mixture in each. Scatter some blueberries over the top of each serving and garnish with 2 or 3 mint leaves.
• Per serving:
• Calories: 223
• Total fat: 5g
• Protein: 3g
• Fiber: 2g
• Carbohydrate: 43g
• Cholesterol: 0mg
• Sodium: 120mg