PROSCIUTTO AND MELON
Provided by Food Network
Time 10m
Yield 12 pieces
Number Of Ingredients 4
Steps:
- Scoop out seeds from each melon half. Cut each half into 6 wedges. Remove melon skins. Add 1 slice of prosciutto to top of each wedge. Drizzle with balsamic vinegar. Add pepper, to taste.
PROSCIUTTO-WRAPPED SHRIMP AND MELON
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the shrimp and simmer until cooked through, about 2 minutes. Drain and rinse under cold water; pat dry and transfer to a large bowl. Add the melon, 4 tablespoons olive oil, 2 tablespoons vinegar, the honey, 1/2 teaspoon salt and a few grinds of pepper; gently stir. Let marinate 15 minutes.
- Wrap 1 melon slice and 1 shrimp in a piece of prosciutto; secure with a toothpick. Repeat with the remaining ingredients.
- Transfer the remaining marinade to a blender. Add the remaining 2 tablespoons olive oil, 1 tablespoon vinegar and the herbs; puree. Season with salt and pepper. Serve the prosciutto-shrimp bundles with the dressing.
MACERATED FRUIT
Saving the taste of summer is the name of the game here and macerating perfectly ripened fruit is one of my favorite ways to do just this. There is nothing like being able to have perfectly ripe strawberries, peaches, or any of your favorite summer fruit in the middle of the fall or winter months. And good news, saving the taste of summer is incredibly easy to do and utilizes whatever ingredients you already have in your refrigerator or pantry. Think of this recipe as more of a guideline or "how to" for macerating fruit and then get creative. Once you make the macerated fruit you can choose your own summertime adventure by making everything from a delicious syrup to top pancakes or ice cream to a homemade shrub or soda to a sweet and savory vinaigrette.
Provided by Food Network
Time P1DT20m
Yield 1 quart macerated fruit with 1 1/2 cups macerated liquid
Number Of Ingredients 24
Steps:
- Combine your ingredients of choice in a medium bowl and toss together until the fruit is evenly coated. For inspiration, try some of my favorite fruit, herb and spice combinations, such as Peach and Ginger, Blackberry and Mint, Cherry and Cinnamon and Strawberry and Vanilla.
- Cover the bowl with reusable or regular plastic wrap and refrigerate for 24 hours, stirring about halfway through and gently pressing the fruit with a rubber spatula until the liquid completely covers the fruit.
- After the 24 hours, strain the liquid through a fine-mesh sieve, gently pressing on the fruit with a rubber spatula to extract as much juice as possible. Reserve both the fruit and the liquid. Discard any other solids, such as herb sprigs, whole spices or aromatics.
- Serving suggestions for the macerated fruit: Serve immediately on top of yogurt with granola, or desserts, such as grilled pound cake or ice cream. You can also muddle the fruit into cocktails or add it to sangria. The fruit can be refrigerated in an airtight container for up to 3 or 4 days or frozen for up to 6 months. Thaw before serving.
- The macerated liquid can be refrigerated in an airtight container for up to 1 week or frozen in an ice cube tray. Once frozen, cover with reusable or regular plastic wrap and freeze for up to 6 months. You can use a small offset spatula to help remove individual cubes from the tray, then thaw the macerated liquid as needed.
- Serving suggestions for the macerated liquid:
- Homemade soda: For 1 serving, pour 1/4 cup macerated liquid in a tall glass filled with ice, top with 12 ounces sparkling water and serve.
- Fruit shrub: For the shrub base, combine 1 part macerated liquid with 1 part apple cider vinegar (for example, 1/2 cup of each). Mix to evenly combine. For 1 serving, pour 1/4 cup of the shrub base into a tall glass filled with ice, top with 12 ounces sparkling water and serve.
- Fruit vinaigrette: Turn your shrub base (see above) into a vinaigrette. Whisk 1 part shrub base with 1 part neutral oil (such as canola, grapeseed or vegetable oil; for example, 1/4 cup of each) in a bowl until emulsified. Season the vinaigrette with salt and pepper. Refrigerate in an airtight container for up to 5 days.
- Fruit syrup: Bring the macerated liquid to a boil in a small saucepan over medium heat. Cook until reduced by half and thickened to the consistency of maple syrup-it should coat the back of a spoon without running off very quickly. Let the syrup cool completely, then serve over ice cream, pancakes, oatmeal, or yogurt and granola. The syrup also makes for a great gift when poured into a jar. It can be refrigerated in an airtight container for up to 1 week.
SWEET POTENTIAL
Almost anything-from apples to watermelon-can be used in this preserve.
Provided by Vivian Howard
Yield Makes 6 quarts
Number Of Ingredients 3
Steps:
- Once you've peeled, sliced, diced, and weighed the fruit (see note), toss it with an equal weight of sugar, plus the lemon or lime slices, in a Dutch oven. Cover and let macerate overnight. I keep this on the counter because I don't have room in the fridge for something that big and the fruit doesn't mind room temperature for a spell.
- The next day you'll see a syrup has formed around the fruit. There may still be pockets of sugar that have not fully dissolved and that's totally fine. Transfer the Dutch oven to the stove and bring it up to a simmer over medium heat. I always stir it a bit in the beginning to prevent any sugar from burning, but I've never come close to ruining this and I ruin a lot of stuff, so don't fret.
- Once it's at a strong simmer, cover, lower the heat slightly, and cook for 15 minutes, or up to 1 hour.
- For fruits like strawberries, blackberries, figs, and watermelon flesh, 15 minutes may be all the time you need. For these you want the fruit to shrink a bit and the syrup to take on the pale color of the fruit suspended in it. The preserves don't get better the longer you cook them, so don't be a hero and simmer until the syrup thickens. If you do, your preserves will be sticky and unmanageable once they cool. Let the preserves sit at room temperature at least an hour before you refrigerate them. The cooling process is important as it allows fruits like strawberries and watermelon the chance to plump up with syrup and appear less shriveled.
- For apples, pears, citrus, and watermelon rinds, you'll need to cook them a bit longer until some of the fruit becomes translucent. This can take up to an hour, so you'll need to keep an eye on the syrup to make sure it doesn't begin to darken into caramel. Just as with the other fruits, you want this syrup to be pale and thin, so adjust it with water as needed. If it seems as if the syrup begins to reduce in volume, add a cup or so of water to ward off thick, difficult-to-work with preserves. Once about a third of the preserves have taken on that clear veneer, turn the heat off and let them cool in the syrup. As they cool, most of the remaining fruit should also wane translucent.
- Transfer the fruit and syrup into jars, and there you have it. Preserved fruit floating in syrup equals Sweet Potential that will keep in your fridge for basically forever. But this is a book and I can't really claim that, so make the most of your Sweet Potential within 3 months.
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