RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Minted Melon & Grape Cocktail - pareve
This is from the menu which Evelyn Rose offered last year in the Jewish Chronicle, UK (September 19, 1997). It's interesting to see how what she considers traditional varies to some degree from the kinds of things we have been posting and discussing. She writes: "For Rosh Hashanah this year, I have devised a menu that features the familiar foods of this festival — melons, grapes, apples, peaches and chicken — but in a less familiar guise. The whole meal translates these much-loved traditional foods into a contemporary idiom, reflecting the way we cook — and eat — these days." MINTED MELON AND GRAPE COCKTAIL ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Serves 8. Keeps 1 day under refrigeration. Just as refreshing when prepared as a dessert. 1 large Galia or Ogen or 2 medium melons 8 oz. (225 g) each black and green seedless grapes juice of 1 lemon 3 fl oz. (75 ml) orange juice 2-3 level tbsp caster [superfine] sugar 2 teaspoons finely chopped mint leaves For the garnish: fresh sprigs of mint. Halve the melon and remove the seeds, then scoop out the flesh with a melon baller and put in a bowl. The flesh near the skin which cannot be made into balls should be scooped out and put in a separate bowl. Mix the orange and lemon juices and the sugar, and heat until the sugar has dissolved (1 minute on 100% power in the microwave), then pour over the melon balls. Leave at room temperature for an hour for the juices to flow, stirring once or twice. Gently stir in the grapes and the mint and then refrigerate. Just before serving, divide the melon pulp between 8 stemmed glasses or glass dishes then add the melon balls, grapes and syrup. Garnish with mint. Evelyn Rose -- "Table Talk" www.jchron.co.uk/jc/jcdat/97/SEPT19/cook_1.htm
