Pour all ingredients in a shaker filled with ice.
Shake vigorously and strain into a chilled martini glass.
Garnish with a cherry and/or cantaloupe cube.
Simple syrup: In a small saucepan, combine 1 cup sugar with 1 cup water and bring to a boil. Simmer until the sugar is dissolved about 3 minutes. Store in a closed container in refrigerator.
Rim of Glass: Line the rim of a martini glass with honey and dip into graham cracker crumbs, coating the rim with crumbs.
Martini: Combine vanilla vodka, fresh key lime juice, simple syrup, half and half and ice in a martini shaker. Shake well until very cold. Strain into martini glass. Garnish with cinnamon stick and lime wedge.
Slice cantaloupe in half, deseed and remove rind, reserving all juices. Cut into small pieces and push through a ricer.
Place melon with juice and water into a saucepan and bring to a boil. Simmer for 5 minutes, stirring often.
Mix sugar and flour and slowly add to hot mixture, stirring constantly.
Add butter and nutmeg, stir until butter melts.
Cool and pour into prebaked pie crust.
If desired, top with meringue made according to your favorite recipe and brown in oven.
eeler, slice the peeled rockmelon/cantaloupe into long ribbons and cut
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The Martini:
*The glass was not
Drizzle chocolate syrup in chilled martini glass. Rub marshmallow cremem around the rim of the martini glass and coate with crushed graham crackers.
Shake vodka and liqueur over ice and pour into glass.
Place large marshmallow on skewer and dip end in chocolate syrup then in crackers. Put on top of drink, serve happy guests!
Mix first 6 ingredients together and allow flavors to mix for one hour.
Add softened cream cheese and mix well. Use reserved olive liquid to thin if dip is too thick.
Chill overnight.
Serve in Martini glass with a skewer of additional olives or pearl onions, surrounded by raw veggies or crackers of your choice.
**This recipe can be made low fat, by using fat free cream cheese**.
Fill your martini shaker with crushed ice and use a chilled martini glass.
Put all ingredients in shaker and shake for a minute or so.
Pour into glass. Grind a little nutmeg on top.
You can also rim the glass with cinnamon sugar and put in a cinnamon stick.
Enjoy!
Slice cantaloupe into thin chunks about 2 inches square.
Spread bread rounds with pesto.
Using a vegetable peeler, slice cheese into 6 thick slices.
Assemble bruschetta as follows: bread round, prosciutto slice, cheese slice, melon slice.
Secure with wooden skewers or long toothpicks.
Serve immediately.
Fill one cup measure with cantaloupe.
Pour milk over cantaloupe until cup is filled to the top.
Pour milk and cantaloupe into blender.
Add ice, sugar and cardamom.
Blend until smooth and creamy; serve immediately.
Take a fresh cantaloupe and dice 1/3 c to 1/2 c up well in a microwavable dish. The amount depends on the ratio of flour to cantaloupe you prefer.
Pour the 1/4 cup flour over the cantaloupe.
Mix the two very well. Aim for a few chunks to remain, but not many.
Evenly spread on bottom of container.
Microwave for about 45 seconds to a minute.
Prepare your 1/2 c ice cream while waiting for it to cool.
Now dip the cobbler in the ice cream or dump the ice cream on the cobbler creation.
Then dine.
Wash and cut grapes in half.
Mix fruit and nuts together in a bowl.
Refrigerate.
Serve in crisp iceberg lettuce cups.
Top with Cream Cheese Dressing (recipe follows).
Serves 9.
In a food processor or blender blend the cantaloupe for 10 to 15 seconds.
Add the orange juice, lemon juice, and cinnamon.
Process for an additional 10 seconds.
Add the cream and honey.
Scrape down the sides and process an additional 10 seconds.
Pour the cantaloupe mixture into a bowl and fold in the yogurt.
Refrigerate for several hours.
To serve place in a bowl and garnish with fresh strawberries.
Combine water and sugar, boil until thoroughly mixed. Set aside to cool.
Cut cantaloupe into bite-size pieces. Place in freezer containers.
When syrup is completely cooled, pour over cantaloupe and freeze.
Select a cantaloupe of good quality. Cut in
arnish with olive.
**Cajun Martini: substitute jalapeno-infused vodka or
Scoop cantaloupe meat into a bowl and mash with a potato masher until smooth. Run cantaloupe through a strainer, collecting juice in a measuring cup. Collect 1 1/2 cup cantaloupe juice, adding enough mango juice to reach 1 1/2 cups as needed. Discard cantaloupe pulp or reserve for another use.
Pour juice mixture into a bowl; mix in water and sugar until sugar is dissolved.
Transfer juice mixture to an ice cream maker and follow manufacturer's instructions for sorbet.
fter each addition. Beat pureed cantaloupe and vanilla extract into sugar
Puree cantaloupe, sugar, and champagne vinegar in a blender. Stir in lime zest. Chill, covered, 4 hours to 2 days. Strain.
In a cocktail shaker half-filled with ice, combine 2 fluid ounces cantaloupe shrub, rum, and lime juice. Shake until very cold. Strain into an ice-filled wine glass or water goblet. Garnish with slices of cantaloupe and lime.
Slice cantaloupe in half and remove seeds.
Scoop melon balls from cantaloupe and mix with jello which has been prepared according to package directions.
Fill cantaloupe cavity with jello mixture and let congeal.
Rest cantaloupe in a small Tupperware bowl to keep from tilting in refrigerator.
When congealed, cut halves into quarters and serve with crackers. Yields 4 servings.