| 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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