Melon Baller Food

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MELON BALLER



Melon Baller image

Provided by Food Network

Time 5m

Yield 1 serving

Number Of Ingredients 3

2 oz. Melon liqueur
4 oz. Prosecco
proscutto-wrapped melon ball

Steps:

  • Combine melon liqueur and prosecco in a champagne flute. Next wrap a melon ball with a thin slice of proscutto, and skewer it with a cocktail pick. Lay the meat garnish atop the bubbly beverage,hold with one pinkie extended in the air as if you are refined and toast your new favorite cocktail. Sip, bite, repeat.

BEET AND CABBAGE BORSCHT



Beet and Cabbage Borscht image

Categories     Soup/Stew     Leafy Green     Tomato     Vegetable     Appetizer     Lunch     Beet     Winter     Cabbage     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 11

3 tablespoons olive oil
3/4 pound russet potatoes, peeled, chopped
2 1/2 cups chopped green cabbage (about 1/4 of small head)
1 large onion, chopped
8 cups (or more) canned vegetable broth
6 2-inch-diameter beets, peeled, chopped
1 cup drained canned chopped tomatoes
1 tablespoon fresh lemon juice
Low-fat sour cream
Chopped fresh parsley
Lemon wedges

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
  • Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper.
  • Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately.

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