Honeyed Fig and Melon with Blue Cheese and Almonds
Dark Figs, Cantaloupe, and honey
Ingredients
6 to 8 slices (1/4
inch thick) blue cheese
pint fresh Black
Mission or Brown Turkey figs, halved
1 cantaloupe, cut
into 1-inch wedges2 tablespoons slivered almonds, toasted
Best-quality honey,
for drizzlin
Directions
1. Arrange cheese slices on a serving platter, and top with
figs and melon wedges. Sprinkle with almonds, and drizzle with honey.
2. Peach and Crab
Salad with Menschen and herbs
If it is really hot make sure you keep the crab on ice, get there early so this can be eaten before the main course.
Ingredients
For the syrup1/2 cup fresh orange juice (from 2 oranges)
1/2 cup sugar
3 tablespoons coarsely ground coriander
1/2 cup fresh lime juice (from 4 limes)
For the salad
3 peaches, pitted and
sliced into 1/2-inch wedges
1 Thai red chile,
seeded and thinly sliced1 shallot, minced
1 teaspoon fresh mint, cut into strips, plus 1 tablespoon mint leaves
1 cup fresh jumbo lump crabmeat (about 5 ounces)
Extra-virgin olive
oil, for drizzling
Coarse salt and
freshly ground pepper3 cups mesclun
1/4 cup torn fresh Thai, purple, or regular basil
1 baguette, sliced and toasted
Directions
1. Make the syrup: Bring orange juice, sugar, and coriander
to a boil in a medium saucepan, stirring until sugar dissolves. Remove from
heat, and let cool, covered, for about 30 minutes. Strain mixture through a
fine sieve into a bowl, and stir in lime juice.2. Make the salad: Combine peaches, chile, shallot, mint strips, and 1 cup orange-coriander syrup in a bowl. Let stand for 30 minutes.
3. Drizzle crab with
oil in a bowl, and season with salt and pepper. Transfer peach mixture to bowl
with crab using a slotted spoon; reserve syrup. Add mesclun, basil, and
remaining tablespoon mint leaves, and gently toss. Drizzle 1/2 cup reserved
syrup and some more oil over top of salad. Season with salt and pepper. Serve
with baguette3. Mango and blackberry salad with mozzarella and Frisee red
olives, cardamom and honey
12 ounces green grapes
2 cups water
1 cup sugar
1 cup lemon thyme or
regular thyme sprigs, coarsely chopped1 green apple
3 kiwifruits, peeled and sliced
4 to 5 cups honeydew
melon balls (from 2 melons)
Directions
1.Freeze grapes on a rimmed baking sheet for 1 hour.
2.
Meanwhile, make the syrup: Bring water and sugar to a simmer in a medium saucepan, stirring until sugar dissolves. Remove from heat, and add lemon thyme. Let stand, covered, until cooled completely. Strain syrup through a fine sieve; discard solids.
3.
Thinly slice apple. Divide apple, kiwifruits, melon, and grapes among 8 bowls. Pour syrup over tops just before serving
Mango and Blackberry Salad with
Mozzarella and Frisee
Ingredients For the syrup
1/4 cup honey
1 tablespoon crushed cardamom pods
For the crouton
1 cup extra-virgin olive oil
1/2 loaf sourdough bread, cut
into 1/2-inch cubes (4 cups)Coarse salt
2 cups frisee
1 pound fresh salted mozzarella cheese, sliced 1/4-inch thick
2 mangoes, peeled, pitted, and sliced 1/4-inch thick
1/4 red onion, thinly sliced
1/2 cup blackberries (2 ounces)
Coarse salt and freshly ground
pepper
Directions
2.
Meanwhile, make the croutons: Heat oil in a medium saucepan over medium
heat until it reaches 350 degrees on a deep-fry thermometer. Fry bread,
stirring occasionally, until golden brown, about 4 minutes; transfer to
paper-towel-lined plates using a slotted spoon. Let croutons drain. Sprinkle
with salt.
3.
Make the salad: Divide frisee evenly among 4 plates. Top with half the
cheese, then half the mangoes. Repeat with remaining cheese and mango. Layer
onion, blackberries, and then croutons on top.
4.
Drizzle 1/4 cup cardamom syrup over tops, allowing it to
pool at the bottom. Season with salt and pepper.