Mount Saint Melon Food

MOUNT CHEVREST

Steps:

• Make the cheese puffs: Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper. Bring 1 1/4 cups water, the butter and 1 teaspoon salt to a simmer in a medium heavy-bottomed saucepan over medium heat, stirring until the butter melts. Add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a ball. Continue cooking, stirring vigorously, until the dough is no longer sticky, 1 to 2 more minutes. Remove from the heat and let cool 2 to 3 minutes.
• Transfer the dough to a stand mixer fitted with the paddle attachment; beat in the eggs one at a time on medium-high speed until the dough is smooth. Add the celery salt and a few grinds of pepper and beat 1 more minute. (The dough should be tight and stiff.) Beat in the gruyere.
• Transfer the dough to a large pastry bag fitted with a 1/2-inch round tip. Pipe 1 1/2-inch mounds of dough 2 inches apart onto the prepared baking sheets (about 18 per sheet). Smooth the tops of the dough mounds with a damp finger. Transfer to the oven and bake until puffed and golden, about 30 minutes, switching the position of the pans halfway through. Turn off the oven. Remove the baking sheets and use a needle or toothpick to poke a hole in each puff to release steam. Return to the oven until crisp, about 20 more minutes. Remove from the oven and let the puffs cool completely on the baking sheets.
• Meanwhile, make the cheese spread: Beat the cream cheese, goat cheese, garlic, parmesan and herbs with a mixer until smooth. Season with salt and pepper. Clean out the pastry bag and fill with the cheese spread.
• Assemble the tower: Arrange a 7-inch circle of cheese puffs on a platter, using the cheese spread to secure them to the platter. Fill the base circle with more puffs for stability, then continue building a cone-shaped tower of smaller circles, using the cheese spread to attach the puffs. Garnish with thyme sprigs and parmesan. The tower will keep at room temperature for up to 1 hour.

MELON BALLER

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.

CHARTREUSE OF BROOK TROUT FROM ST. PHILEMON (CHARTREUSE DE TRUITE SAINT-PHILEMON)

Steps:

• Line the 10 ramekins with the smoked salmon (leave room for the tartar). Mix chopped smoked and fresh trout with the shallots, chervil, lemon juice, salt and pepper. Divide the tartar mix into the 10 ramekins and press the stuffing by folding in the smoked salmon to form a small parcel. Refrigerate the timbales for 2 hours. Cut root celery into circular slices. Cut taro root into triangles of 5 inches long and drop into canola oil until golden brown, season with a little salt while they are still warm. Mix olive oil with a little lemon juice, chopped chives, the two caviars and the pepper to make vinaigrette.
• To serve, place chartreuse on a dinner plate, add the vinaigrette around the chartreuse and place 3 chips of fried root celery at 12h00, 16h00 and 20h00 on the plate. Place a taro chip, two whole chives and a carnation in the middle of each chartreuse to finish presentation. Place the sprig of chervil in front of each root celery chip. Decoration: mill pepper around the plate.

MELON SLUSHES

Steps:

• Bring 1 1/2 cups water to a simmer in a medium saucepan. Remove from the heat, add the tea bags and let steep 5 minutes. Remove the tea bags (do not squeeze). Let the tea cool to room temperature.
• Meanwhile, bring 3 tablespoons water, the sugar and ginger to a simmer in a small saucepan over medium heat; cook, stirring, until the sugar dissolves, about 2 minutes. Remove from the heat and let cool; discard the ginger. Stir the ginger syrup into the tea. Pour into ice cube trays and freeze until solid, 2 to 4 hours. Freeze the chopped melon until solid, at least 2 hours.
• Combine half each of the tea ice cubes, frozen melon, ginger ale, lemon juice and mint in a blender and puree until smooth. Divide between 2 glasses. Repeat to make 2 more drinks.