| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Spanish | Chef, Du, Jour | 1 | Servings |
INGREDIENTS
| For the dish A selection of 3 to 6 different Spanish cheeses | ||
| 1 | Bottle port wine | |
| 1 | Melon, top removed and seeds scooped out (top reserved) |
INSTRUCTIONS
Pour the port into the melon 1 to 3 days in advance of the dinner. Chill in the refrigerator with the top put back in place and wrapped in plastic wrap. When ready to serve: Remove the melon from the refrigerator and take off the wrap and top. Pour out the port from the melon into a bowl. Cut off the rind and cut the melon into pieces. Put the pieces into four cool bowls. Serve with the cheeses on a side platter. Yield: 4 to 6 servings Note: The port could be poured back over the melon or reserved for another use. This is also nice with a bowl of lightly seasoned toasted almonds and some port wine. Recipe by: CHEF DU JOUR NORMAN VAN AKEN SHOW #DJ9365 Posted to MC-Recipe Digest V1 #497 by "Ed Bauman" <BIRCHCREEK@msn.com> on Mar 3, 97.
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