Melon With Mint Lime Syrup And Jalapeno Adapted From Food And Wine Magazine Recipes

MINTED MELON SALAD

Steps:

• In a small saucepan, bring the first six ingredients to a boil. Boil for 2 minutes; remove from the heat. Cover and cool syrup completely. , Combine the fruit in a very large bowl; add syrup and stir to coat. Cover and chill for at least 2 hours, stirring occasionally. , Drain before serving. Spoon into watermelon bowl or 8-qt. serving bowl.

MELON WITH LIME SYRUP

Steps:

• In a small saucepan, combine sugar and 1/2 cup water; place over medium-high heat. Bring just to a boil, reduce heat to a simmer, and cook until syrup has thickened slightly, about 15 minutes. Remove from heat, stir in lime juice, and chill in an ice-water bath.
• Meanwhile, cut the melons into attractive 1/4-inch-thick slices. Transfer to a serving dish, drizzle with the cooled syrup, garnish with mint leaves, and serve immediately.

MELON WITH FRESH MINT SYRUP

Steps:

• In a small saucepan, combine the sugar and water and bring them to a boil over medium heat. When the sugar is fully dissolved, boil for another 3 minutes. Remove the syrup from the heat and stir in the mint. Cover, and let the syrup steep for 30 minutes. Strain and discard the mint.
• Serve the melon, cut however you like, with the syrup and a squeeze of lemon or lime juice, garnished with mint leaves.

MELON WITH MINT LIME SYRUP AND JALAPENO (ADAPTED FROM FOOD AND WINE MAGAZINE)

Steps:

• In a small saucepan combine sugar and 1/2 cup water; bring to a boil over medium-high heat, stirring until sugar dissolves. Lower heat and simmer 3 minutes. Cool completely. Stir in lime juice and mint. Cover syrup and refrigerate until chilled, at least 1 hour.
• In a large bowl combine honeydew and cantaloupe cubes. Add syrup and jalapeno and toss to combine. Serve melon with a little syrup spooned over.

CHICKEN CURRY (ADAPTED FROM JULIE SAHNI CLASSIC INDIAN COOKING)

Steps:

• In a large heavy-bottomed pan, preferably with a nonstick surface, heat 2 tablespoons oil over high heat. When oil is very hot add chicken, a few pieces at a time, and sear until browned on all sides, about 4 minutes. Using a slotted spoon remove chicken to a plate and continue until all pieces are browned.
• Add remaining oil and onions to pan, reduce heat to medium-high and fry 30 minutes until light brown, stirring constantly to prevent burning. Add garlic and ginger and fry 5 minutes. Add cinnamon and cardamom and fry 2 minutes, until spices are puffed and beginning to brown. Add turmeric and cayenne and stir rapidly 15 seconds. Return chicken to pan and stir in tomatoes, salt and 2 cups boiling water. Reduce heat to a simmer, cover and cook about 45 minutes, until chicken is tender and gravy has thickened. Check frequently, and add a little water if sauce is evaporating too quickly. Turn off heat and let dish rest, covered at least 1 hour, preferably 2. When ready to serve, reheat, fold in cumin and cilantro, and adjust seasonings if needed.

ITALIAN CHEESE AND WINE PAIRINGS

Steps:

• The following wines and cheeses:
• Gorgonzola - pairs well with Prosecco, served as an appetizer.
• Gorgonzola - pairs well with Eliodoro Moscato Passito, served at the end of a meal.
• Parmigiano-Reggiano - served with Bastianich Vespa, served as an appetizer.
• Parmigiano-Reggiano - served with Lambrusco "Concerto" Medici, served at the end of a meal.
• Robiola di Mondovi - served with Calluso Passito Feraudi, served at the end of a meal.