Subject: Spiced Melon
From: Unicorn (unicorn@indenial.com)
Date: Fri Dec 29 2000 - 13:50:10 EST
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F O O D F U N N Y
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Reader Harriet St. Amant writes:
Dear Cheffie,
I was looking through an old cookbook I put together for coworkers
back in the early 80s, and came across this little ditty by Richard
Armour which I thought fit the bill:
The kitchen today
Is so full of appliances,
That a cook may get credit
For what's really science's.
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T O D A Y ' S R E C I P E
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Coriander and nutmeg give this dessert an exotic flair. Be sure to
choose melons that smell sweet and "melony."
Spiced Melon
8 cups (2 L) melon balls (your choice of varieties)*
1/2 cup (125 ml) fresh mint leaves, coarsely chopped
2 Tbs (30 ml) fresh lime juice
2 Tbs (2 Tbs) honey
2 Tbs (30 ml) rum, peppermint schnapps, or melon
liqueur (optional)
1/4 tsp (1 ml) ground cinnamon
1/4 tsp (1 ml) ground coriander
Combine all the ingredients and chill at least 30 minutes. Serves 4
to 6.
*If you don't have a melon baller then just cut the peeled melon into
bite-size pieces.
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