Capitalize on Melons' Potential
Take advantage of summer's abundance of melons by using these recipes.
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Cantaloupe or Honeydew Vichyssoise
The potato provides a bit of body to an excellent cold soup that might otherwise seem thin. A blender will provide a much smoother puree than a food processor.
1 medium potato or 1/2 large potato
2 medium cantaloupes or honeydews or 1 of each, seeded and cubed (about 8 cups of cubes)
2 cups fat-free half-and-half
1/2 tsp. grated fresh ginger
1/2 tsp. salt
1/2 Tbsp. Worcestershire sauce
dash hot pepper sauce
Peel the potato, cut into medium chunks and cook in boiling water until tender, about 15 minutes. Drain, retaining 1/2 cup of the cooking water.
Preferably in a blender, but a food processor will do, puree the potato, the retained cooking water, half of the cubed melon and 1 cup of the half-and-half, and pour into a large pot or bowl. Puree the remaining melon with the remaining half-and-half and add to the first batch.
Stir in the ginger, salt, Worcestershire and hot pepper sauce. Chill.
Yields: 8 to 10
Based on a recipe from the National Watermelon Promotion Board. This glaze was delicious. Note: The chicken marinates at least 2 hours.
Chicken and marinade:
1-1/2 cups pineapple juice
1/3 cup soy sauce
1 Tbsp. grated fresh ginger
3 cloves garlic, minced
8 skinless, boneless single chicken breasts
about 4 cups cubed, seeded watermelon to produce about 2 cups strained liquid
juice of 1/2 lemon (1 1/2 Tbsp. juice)
1 Tbsp. grated lemon zest
3/4 cup white corn syrup
1/2 tsp. cinnamon
In a large bowl or sealable plastic bag, combine the pineapple juice, soy sauce, ginger and garlic. Add the chicken breasts, making sure liquid reaches all of them. Refrigerate, turning once or twice, at least two hours.
Meanwhile, prepare the glaze: In a food processor, puree the watermelon and strain to remove seed bits and pulp, pressing the liquid through the sieve. This should yield about 2 cups of liquid.
In a heavy saucepan, combine the watermelon liquid, lemon juice, lemon zest, corn syrup and cinnamon. Bring to a boil, reduce heat and cook at a low boil, stirring occasionally, about 20 minutes, until glaze is quite syrupy. Keep warm until serving.
Discard marinade and grill or broil chicken breasts for four to five minutes per side or until cooked through.
Coat each breast lightly with warm glaze and pass the remainder.
A nice salsa variation: sweet, spicy and a little salty.
1 medium honeydew melon, diced (for 3 to 4 cups dice)
1/4 cup chopped green onions
1-1/2 Tbsp. lime juice
1 small hot or mild chilies, chopped
1/2 tsp. crushed dry red peppers
1 cup salted peanuts, chopped
1/2 tsp. salt
Combine melon, green onions, lime juice, chilies, dried peppers, peanuts and salt. Chill for several hours for flavors to blend. Taste and adjust seasoning.
Serve with scoop-shaped chips.
Yields: 4 cups