- 1/3 cup (packed) fresh basil leaves plus sprigs for garnish
- 1 medium shallot, quartered
- 1 small (about 2-pound) cantaloupe, halved crosswise, seeded, cut into 6 wedges, peeled
- 6 small fresh water-packed mozzarella balls or one 8-ounce ball,* drained
- 6 thin slices prosciutto, cut in half lengthwise, gathered into ruffle
Using on/off turns, puree olive oil, 1/3 cup basil, and shallot in processor until basil and shallot are finely chopped.
Cut each cantaloupe wedge crosswise in half. If using large mozzarella ball, trim and cut into 6 cubes. Alternate 1 melon piece, 1 piece ruffled prosciutto, 1 mozzarella ball or cube, 1 more prosciutto piece, and 1 more melon piece on each skewer. DO AHEAD Can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before serving.
Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with basil sprigs.
Time is ripe for locally grown melons
One ingredient, three recipes.
A perfect melon is one of summer's simple pleasures. But finding one is anything but, and selecting a melon can make the most risk-averse among us feel like gamblers.
The stakes are high. Melons can be among the most expensive and largest of produce items. And the only way to know whether you've got a winner is to haul it home and slice into it.
Fortunately, melons that aren't delicious enough to stand on their own often can become palatable when combined with other ingredients in everything from smoothies and salsas to chilled soups and granitas.
Even more fortunately, our odds of finding sweet, juicy melons improve dramatically in August and September, the prime months for Wisconsin-grown watermelons and muskmelons.
And what, exactly, is a muskmelon?
"That's what everybody wants to know," says Ron Robran, who's been selling muskmelons and watermelons at the West Allis Farmers Market for more than 50 years. His family farms near East Troy.
As far as scientists are concerned, muskmelon is a family of melons that includes cantaloupe, honeydew and many other familiar melons, with the exception of watermelon.
But local custom has a different interpretation. "Here in Wisconsin, we call locally homegrown melons muskmelons," Robran says. The seeds that he and his family plant are labeled cantaloupe, he notes, adding that there are many varieties of the melon.
"The ones we grow are specifically bred for our part of the world," he says. "If it's from Florida or Arizona, it's bred for shipping. It's going to be a harder type of melon that's just not as juicy."
Because locally grown muskmelons aren't picked until they're ripe, they have a shorter shelf life than melons from the store. And that's where melons' versatility in recipes comes in handy. If a melon gets too soft to enjoy fresh, you can puree and freeze it to use later.
In recent years, melons have broken the fruit bowl barrier to appear in more savory dishes. The sweetness of melons seems to have a special affinity for salty ingredients, such as feta cheese, olives and prosciutto.
The National Watermelon Promotion Board offers a variety of recipes including some that take the fruit out of its traditional chilled comfort zone into some hot spots. Among the options: cooking it on the grill and seasoning it with chipotle pepper in a sauce for grilled chicken.
Watermelons, with their interspersed seeds, were never as easy to work with as their melon cousins, the exception being their starring role in watermelon rind pickles, of course.
That all started to change about 50 years ago, when seedless watermelons were created through crossbreeding. Now about 75% of the watermelons grown commercially are seedless, with minis, seeded, orange and yellow watermelons making up the rest, says Juliemar Rosado of the National Watermelon Promotion Board.
"It's just supply and demand," she says. While in general consumers have come to prefer the conveniences of seedless watermelon, some people still favor the old-fashioned varieties.
"Seeded watermelon takes them back to their childhood," she says.
Taking your pick
The National Watermelon Promotion Board offers this three-step guideline for selecting a perfectly ripe watermelon:
1. Look. The rind of the melon should be free of obvious blemishes or dents.
2. Lift. Because watermelon is 92% water, a watermelon should feel heavy for its size.
3. Turn. The underside of the melon should have a spot from where it sat on the ground as it grew. "The ground spot should be the color of butter, a creamy yellow," says Juliemar Rosado of the Watermelon Board. "If it's bright yellow, the watermelon could be overripe. And if it's too pale, it might be underripe."
More melon mania
1. If you've ever wished for X-ray vision to get a peek inside a melon at your grocery store, you'll like this suggestion from Juliemar Rosado of the National Watermelon Promotion Board: Check out the fresh-cut melon sold at the store. "Because most stores cut up their melon in house, it's probably coming from the same batch."
2. A ripe honeydew smells a little like roses. A ripe muskmelon (or cantaloupe) will have a sweet, musky fragrance, according to East Troy farmer Ron Robran.
3. While cantaloupes and honeydews don't get sweeter once they're picked, they do get softer and juicier if left to sit at room temperature for a couple of days. Locally grown muskmelons, meanwhile, are generally ready to eat when picked. Wash a melon's rind before you cut into it to avoid transferring any bacteria onto the fruit. Once cut, a melon should be refrigerated.
Talk about muskmelon love.
Cavaillon in Provence, France, considers itself the melon capitol of the world. It specializes in the charentais, a deep orange melon similar to a cantaloupe with a bluish-green striped rind.
According to local lore, writer Alexandre Dumas, author of "The Count of Monte Cristo" and "The Three Musketeers," was such a fan that when the town's new library asked him to donate books to its collection, he agreed on one condition: He would provide a copy of every one of his hundreds of works in exchange for an annual delivery of a dozen of the town's famous melons.
He collected on the promise every year until his death in 1870.
This recipe is from "The Bon Appetit Cookbook" by Barbara Fairchild (Conde Nast Publications, 2006). It is a knife-and-fork appetizer but could easily be converted to finger food by cutting everything smaller and using toothpicks.
Surimi aperitif skewer: a fun idea not to be overlooked
Often overlooked, surimi sticks can be used to make an easy and quick appetizer skewer. Here are the ingredients to get:
- 2 packs of Surimi sticks
- 1/2 cup mayonnaise
- 1/2 teaspoon lemon zest
- 1 teaspoon of lemon juice
- 1 sheet of puff pastry
- 1 egg
- 140g cheddar cheese
Preparation of the surimi appetizer skewer:
Preheat the oven to 200 ° C. Mix the mayonnaise with the lemon zest and juice and set aside. Place the puff pastry on a lightly floured surface and cut 8 long strips. Then cut each of them in half. Brush each strip with the mayonnaise mixture. Then, wrap each piece around a stick of surimi and arrange your creations on a baking sheet. Whisk the egg with 1 tablespoon of water and brush each surimi appetizer skewer with it. Bake for about 15 minutes.
Meanwhile, slice the cheddar cheese and cut stars in it using a cookie cutter.
Craving Paneer Tikka Masala? Try Bozeman’s Mirch Masala
Sharon Hansen (Photo: Tribune file photo) Buy Photo
Indian buffet in Bozeman
On our most recent trip to Bozeman, we visited Mirch Masala, an authentic Indian buffet serving vegetarian food. The food is homemade in small batches every morning.
Chef Vandana Patel designed the buffet menu using traditional methods with her own innovations. The business is family owned and operated in a converted house at 7th St and Mendenhal Street near downtown Bozeman. The space is limited, so reservations are recommended, however, we did not know that, so arrived unannounced and were welcomed by the friendly staff. There is a deck with a few seats, which was a pleasant place to sit in the warm weather. Indian music played in the background adding to the atmosphere.
Chef Patel is concerned that you enjoy your meal and has many years of experience and lots of recipes for food that will delight fans of traditional Indian food. Each day there are different dishes, probably a dozen or more in addition to bread, salad and dessert. The meals are served on stainless steel platters for some of the food and small bowls to hold the rest. The bowls were handy to hold the more liquid choices.
On the salad station were rice pudding, pickled carrots, a custard with fruit for cooling your mouth and cleansing the palate, and Kuchumber salad, a side dish made with onion, tomato, and cucumber mixed with Indian spices and herbs.
Navratan Korma, a vegetable curry is one of the better known Indian dishes, which I found very nice. I also liked the spinach dish and a choice with corn and mushrooms. I would like to have Paneer Tikka Masala made with an Indian cheese.
We had paratha, which is a flatbread made with wheat flour. I had iced Chai tea, very strong and quite spicy, very good and refreshing. Next time I might try the Mango Lassi, a non-alcoholic drink made with mangoes and yogurt. There was Basmati rice and a seasoned rice that was delicious.
They serve different desserts and sometimes have Samosas, an Indian appetizer with potatoes and peas in a wrapper and fried. They usually have at least one kind of chutney. You can see examples of the food on their web page and Facebook.
Mirch Masala is located at 609 W. Mendenhall St. in Bozeman. They are open Tuesday through Saturday and you can reach them at 406-219-2310. Hours are 11 a.m. to 2 p.m. for lunch and 5 to 8:30 p.m. for dinner.
www.mirchmasalabozeman.com or Indian restaurant-Bozeman for Facebook.
Daisy’s Deli serving special dinner July 1
Daisy’s Deli is serving up a special meal is served from 6 to 8 p.m., Friday, July 1.
It can’t be July already. The menu is $25 all inclusive. The appetizer is Brochettes of melon, prosciutto and fresh mozzarella drizzled with basil oil. Salad follows, with Panzanella, a summer salad of bread, tomatoes, mozzarella, basil and cucumber.
The entree is Pasta con Pomodoro Crudo, with fresh tomato sauce or Pasta con Aglio Prezzemoloe Olio d’ Oliva, with garlic and olive oil. There is also an assortment of desserts.
Go to 508 1st Ave N. or call 452-0351 for information and reservations.
Summer Candy Masterpiece specials
Candy Masterpiece July specials are very summery. Watermelon Slices fudge is very colorful and the candy is strawberry/blueberry. The chocolate is Blackberry Lime and the taffy is banana, while the hard candy is banana cream. Find something red, white and blue for a patriotic choice.
Burger Bunker adds gluten free option
On a recent trip to Burger Bunker, we found they have added gluten free buns to the menu. So now I can have a traditional burger. So I piled the toppings on and had a great messy burger.
25 Must Have Picnic Recipes
1. Don&rsquot let the kids go hungry while they wait, sneak them a snack in the form of these trippin&rsquo oatmeal bars.
2. Be honest, you only wanted to read this for that fruit salad recipe, huh?
3. Garden couscous salad may not have been a picnic must-have before, but once you try this recipe, you&rsquoll never look back.
4. If you&rsquore aching to get straight to the games, these easy humus turkey wraps are a fast picnic recipe that&rsquoll have you playing tag in no time.
5. Or if you want to avoid bread altogether, try these sandwich skewers. Your picnic buddies will be impressed by your plan-ahead prowess.
6. Have a vegan in the mix? This vegan red cabbage orange and walnut salad will make them smile, and you&rsquoll love it, too!
7. Your kids will never want pb&j the old way again once you show them this new option. Heck, you&rsquoll never want boring old pb&j again, either.
8. Kidney bean salad is delicious, fast, and a super easy way to make your picnic pals feel spoiled.
9. Ready to check out something from the dessert menu? How about lime margarita bars. Talk about a tangy sweet treat!
10. You might think this spinach salad with caramelized bacon vinaigrette is too complicated for a picnic, but you&rsquod be wrong.
11. But, if you want easier still you can always try these cucumber herbed flowers. They&rsquore as delicious as they are pretty.
12. These brochettes of melon, prosciutto, and fresh mozzarella will dazzle your picnic guests and keep every happy and fed well into the afternoon.
13. And for something off the &ldquolooks bad for you but is really good for you&rdquo menu, try these buffalo chicken quinoa bites on for size.
14. Sure you can bring soda, and maybe juice for the kids, but if you want a true picnic &lsquomust have&rsquo drink, you need to bring this cucumber lemon vodka and really surprise your guests.
15. Chefs in New Orleans do NOT mess around. This recipe for muffuletta is a perfect way to satisfy that sandwich craving and make your picnic one that everyone talks about for years to come.
16. More vegan goodness with these easy hummus spiral wraps. Anyone who loves hummus will love these, and your vegan friends will thank you for planning ahead.
17. Or for a truly fun picnic &lsquomust have&rsquo option, check out this picnic in a jar. It&rsquos so adorable your friends won&rsquot know whether to snap chat about it, or eat it.
18. Ready for more dessert and more fun in a jar? Check out this awesome recipe for cheesecake in a jar. Delicious and totally portable.
19.Wild rice salad is totally gorgeous and will go with any picnic meal. Plus, it&rsquos practically a meal on its own so it&rsquoll help cut down of dishes you have to bring from the trunk.
20. Want to try an out-of-the-box (or maybe out of the bun) picnic option? Check out this recipe for traveling noodles.
21. Layered greek style chickpea salad is a fun salad option for your picnic pals, and the layering is absolutely beautiful.
22. How about a picnic classic? Roasted chicken salad for sandwiches. Your kids will eat it up and picky eaters won&rsquot be bothering you with all those questions of, &ldquoNo, but what&rsquos in it?&rdquo
23. This recipe is called ravishing radishes, but it really should be called &lsquothe prettiest and most awesome radish recipe ever&rsquo and truly, if you don&rsquot make this one for your picnic, your friends will never forgive you.
24. Unlike the roasted chicken salad, this pineapple chicken salad is classic with a twist. It&rsquos a must-have because it straddles that line between classic and unique. So much so that it&rsquoll be easy to please them all with this one.
25. And what kind of &lsquomust have&rsquo picnic recipes list would be complete without a sandwich that actually calls itself the best picnic sandwich. I don&rsquot know about you, but I&rsquod be willing to make it and take it for the name alone.
Brochettes of Melon, Prosciutto, and Fresh Mozzarella - Recipes
Oyster Mushroom & Bell Pepper Feta Bruschetta
Tri-provision Oil down topped with Braised Beef
Tandoori Wings Drizzled with Cilantro Sour Cream
Spicy Pineapple Chow Shooters
Crepe Pasta Tossed with Meat Ragout
Grown Up Mac & Cheese Topped with Spicy Shrimp
Coconut Stewed Chicken atop Salted Fish Ochro Rice
Crispy Pork, Plantain Crusted Goat Cheese and Melon Brochettes
Cream of Pumpkin Soup, Salted Cod Accra & Beet Chip
Mango Bread Pudding, Vanilla Bean Ice Cream
Shrimp and Green Fig Souse
Cream of Pumpkin Soup, Salted Cod Accra & Beet Chip
Coconut Stewed Chicken with Salted Fish Ochro Rice
Cream of Pumpkin Soup, Salted Cod Accra, Beet Chip
Cripsy Pork, Plantain Crusted Goat Cheese, Melon Brochettes, Sugar Cane Turmeric Sauce
A tartine is just a French open-faced sandwich and you can make one with Serrano. Start with crackers, flatbread, or sliced baguette, then layer with a favorite cheese (creamy brie or chevre or firm manchego), a sweet spread (fig jam), and top with peppery greens. For a Spanish version spread garlicky tomato puree on fresh bread, drizzle with olive oil, and add Serrano and a little sea salt.
Instead of adding bacon to potato salad, use Serrano. Crisp ham in a pan, then crumble and add to mayonnaise-free German and French-style potato salads, which are great to bring on picnics and road trips.
To get back to the home page
Copyright 2021 La Classe de Cuisine , all rights reserved.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
How to Make Caprese Skewers
To make a platter for entertaining you’ll need grape or cherry tomatoes, fresh basil leaves, and fresh mini mozzarella balls. You can find mini cheese balls in most grocery stores these days. If not, just cut a large ball of fresh mozzarella into bite-sized pieces.
Buffalo Hummus Stuffed Sweet Pepper Poppers
Layer a mini cheese ball onto a toothpick followed by a fresh basil leaf (fold in half if large,) and half a cherry tomato.
While you’re assembling the skewers, pour 1 cup balsamic vinegar into a saucepan then let it simmer for 10 minutes, or until it’s the consistency of maple syrup. After it’s cooled and thickened slightly, drizzle all over the Caprese Skewers. If I’m feeling lazy, I LOVE this store-bought balsamic reduction!
Celebrate the squeaky Cypriot cheese and use it in salads, on the barbecue, or turned into chips. It's also great as the main event in vegetarian dishes.
Crisp and slightly salty shallow-fried halloumi fries make perfect party food. Great with a sprinkling of za'atar and a spicy yogurt for dipping
Try these simple veggie halloumi wraps with a crunchy slaw and a generous helping of hummus. A great cheesy budget option for a midweek meal
Spiced halloumi & pineapple burger with zingy slaw
Pack four of your 5-a-day into these tasty veggie burgers with barbecued halloumi. Wrap in lettuce cups instead of buns for a healthy, low-calorie option
Halloumi & beetroot open sandwich
This simple veggie sandwich has a spoonful of hummus, slices of grilled halloumi and fresh beetroot. A filling, vibrant lunch to perk up your plate
Squash & halloumi flatbreads with sweet chilli beetroot jam
Do something different for a family dinner with squash and halloumi flatbreads with sweet chilli beetroot jam. Other squash or sweet potato work well, too
Tomato & halloumi slice
Top some puff pastry with cherry tomatoes, peppers and halloumi to make an easy family lunch or supper. Scatter over some basil leaves to serve
Bean & halloumi stew
Use a can of mixed beans to make this tomato-based veggie stew with halloumi. Make it in just 25 minutes for a quick and easy midweek supper
Halloumi & quinoa fattoush
With griddled halloumi, toasted pitta pieces, grains, tomatoes, dill and mint, this Middle Eastern-inspired salad makes a speedy and satisfying lunch for four
Roasted vegetable quinoa salad with griddled halloumi
A cheese and grain salad with vibrant roast beetroot, squash and red onion. It tastes as good as it looks, plus it's 3 of your 5-a-day
Oregano halloumi with orzo salad
This affordable dish featuring slightly salty, herby halloumi is a great meat free meal. Any leftovers make a great take-to-work lunch for the next day
Halloumi with tomatoes & pomegranate molasses
Salty halloumi cheese, sweet pomegranate molasses and fresh mint make a delicious combination in this quick Lebanese meze dish
Halloumi, carrot & orange salad
Serve this halloumi, carrot, orange and watercress salad with a mustard and honey dressing for an easy lunch or starter. It takes just 20 minutes to make and delivers one of your 5-a-day
Tamarind squash & halloumi skewers
Do something different with barbecued halloumi. Marinated in spices, these cheese and butternut squash skewers are an irresistible mix of sweet and savoury
Aubergine, halloumi & harissa skillet bake
Make this special vegetarian aubergine, halloumi, tomato and harissa skillet bake for a midweek meal for two. It's an easy one-pan dinner to share
Halloumi with lemony lentils, chickpeas & beets
A great storecupboard salad, topped with golden brown halloumi and quick, homemade pickled red onion
Aubergine, tomato & halloumi pie
Bake this veggie pie for a meat-free Monday – you can feed the family and still have leftovers for lunch the next day. Serve with a handful of salad leaves
Halloumi & red cabbage steaks
Thickly sliced wedges of roasted cabbage make a satisfying yet easy vegetarian dinner - served on a bed of herby, zesty quinoa
Halloumi & pea salad
A fresh mint and lemon dressing adds a refreshing lift to salty cheese and tender new potatoes in this speedy, seasonal supper
Spicy cauliflower & halloumi rice
Make this spicy cauliflower, spinach and halloumi rice for a speedy, simple supper. Nourishing and balanced, it's ideal for busy weeknights
Halloumi panzanella salad
Make a meal of this Italian classic with the addition of pan-fried halloumi and ready-roasted peppers for a 20-minute light lunch or supper
Chorizo & halloumi breakfast baguette
Treat yourself to this hearty chorizo and halloumi breakfast baguette – perfect for the weekend. Make the rich tomato jam in advance and then enjoy it on sausage sarnies, a cheeseboard, chicken&hellip
These veggie halloumi burgers in brioche buns are perfect for the whole family. Serve as a quick and easy lunch - they're also great on camping holidays