CANTALOUPE WITH JAMON
This Spanish appetizer course is adapted from the September 2010 Issue of Bon Appetite. Cut the melon slices into pieces, but leave it attached to the rind. This gives the dish a rustic presentation and makes it easier to eat. For an authentic Spanish taste. look for Spanish olive oil and Seranno ham.
Provided by Chef Regina V. Smith
Categories Ham
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- For the Vinaigrette:.
- Pour vinegar into a small bowl. Gradually whisk in the olive oil. Season with salt, to taste. Set aside.
- For the Cantaloupe:.
- Cut each melon quarter into 4 long wedges. Partially cut the melon on each wedge into 4 or 5 sections (do not cut through peel). This can be done up to 2 hours ahead of time.
- Slide the ham slices into each cut in the melon wedges. Arrange the melon wedges onto a large platter. Drizzle with the vinaigrette, sprinkle with the chives.
Nutrition Facts : Calories 113, Fat 10.3, SaturatedFat 1.4, Sodium 11.2, Carbohydrate 5.6, Fiber 0.6, Sugar 5.4, Protein 0.6
CANTALOUPE JAM
Make and share this Cantaloupe Jam recipe from Food.com.
Provided by ratherbeswimmin
Categories Melons
Time 1h30m
Yield 5 half-pint jars, about
Number Of Ingredients 5
Steps:
- In an 8-quart pan, combine the cantaloupe, lemon juice, sugar, and butter.
- Over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
- Increase heat to med-high and bring the mixture to a full rolling boil, stirring constantly.
- Stir in the entire contents of both pectin pouches; return mixture to a full rolling boil, stirring constantly.
- Boil, stirring constantly, for 1 minute.
- Remove pan from the heat; skim off any foam.
- To prevent jam from separating in the jars, allow the jam to cool for 5 minutes before filling the jars.
- Gently stir the jam every minute or so to distribute the fruit.
- Ladle the hot jam into hot jars, leaving 1/4-inch headspace.
- Wipe jar rims and threads with a clean, damp cloth; cover with hot lids and apply screw rings.
- Process half-pint jars in a 200°F water bath for 10 minutes; pint jars for 15 minutes.
Nutrition Facts : Calories 935.2, Fat 0.6, SaturatedFat 0.3, Cholesterol 1, Sodium 18, Carbohydrate 240.2, Fiber 1.6, Sugar 237.7, Protein 0.9
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