Melon Ball And Pineapple Brochettes Food

MELON BALL

Steps:

• Pour melon liqueur and vodka over ice in rocks glass.
• Top with juice.
• Garnish with melon balls.

WIGGLY JIGGLY CRYSTAL BALL

Steps:

• For the gelatin: In a large, deep bowl, combine the gelatins. Pour the boiling water over the mixture and sir until completely dissolved. Refrigerate for 1 1/2 hours or until partially set.
• Meanwhile, prepare the cosmic fruit: Cut cantaloupe, watermelon, and honeydew into stars and moon shapes. Press the fruit into the partially set gelatin, then refrigerate for 4 hours or until set.
• Place the bowl in a pan of hot water to loosen the gelatin from the sides, then invert onto a wizard-like platter.

SPANISH MELONBALL

Steps:

• Shake midori, malibu, and pineapple juice and strain into a highball glass. Add orange juice.

MELON BALL

Steps:

• Place ice, pineapple juice, schnapps, and vodka in a cocktail shaker. Place cap on the shaker, shake, and strain into a cordial or pony glass.

THE COMPLETE BARTENDER'S MELON COLADA

Steps:

• Fill blender with 3 oz of crushed ice.
• light rum, Midori, cream of coconut, pineapple juice, cream (and dark rum if desired).
• Blend at medium speed for approximately 15 seconds until smooth.
• Pour into a goblet or large wine glass and garnish with a pineapple wedge or spear.

BROCHETTES OF MELON, PROSCIUTTO, AND FRESH MOZZARELLA

Steps:

• Puree olive oil, basil and shallot in processor until basil and shallot are finely chopped.
• Can be made the day before and bring out to room temperature for an hour before serving.
• Make round balls from the smaller end of a melon baller, leave at least a half inch around the edges. Hold a toothpick with 2 fingers, stick in a melon ball with the rounded side down.
• Next, roll up a piece of prosciutto and place it on top of the melon ball.
• Then stick in a mozzarella piece at the end.
• Stick the toothpick with the mozzarella side down into the rim of the cantaloupe.
• Repeat until both half of the cantaloupe rims are filled with these little brochettes.
• Can be made 2 hours ahead, cover and refrigerate.
• Divide and pour the sauce into the 2 bowls of the cantaloupe.
• Dip a brochette into the sauce and put the whole thing in your mouth at once.
• Enjoy!