Northwest NEWS

August 21, 2000

Home & Garden

Chilled Melon Soup

Dining In: Enjoy the fruits of the season

Chilled Melon Soup

   1 large cantaloupe or honeydew melon, seeded and cut into small cubes (4-6 c.)
   1/3 c. white grape juice
   2 Tbsp. honey
   Juice of 3 limes
   Sliced fresh strawberries

   Combine melon and juice in a saucepan and heat to boiling. Carefully transfer contents of the pan to a blender or food processor, add honey and lime juice and blend until smooth. Chill until ready to serve. Garnish with strawberry slices, or purée berries and swirl into the soup. Makes 4 servings.

Nectarine and Raspberry Cobbler

   6 c. thinly sliced nectarines, about 6 small
   2 c. fresh raspberries
   3/4 c. sugar, plus 1 Tbsp.
   1 c. flour plus 2 Tbsp. for rolling out
   1/2 tsp. ground cinnamon
   2 tsp. baking powder
   1/4 tsp. baking soda
   1/4 tsp. salt
   2 Tbsp. unsalted butter, very cold
   1/2 c. reduced fat buttermilk

   Preheat the oven to 450 degrees. Coat an 8-inch square baking dish with cooking spray and set aside. Toss nectarines and raspberries with 3/4 c. of sugar, using your hands to distribute sugar evenly through fruit. Arrange fruit in the prepared baking dish. For the topping, combine in a bowl the cup of flour, remaining sugar, cinnamon, baking powder, baking soda, and salt. Cut butter into small pieces. Cut it into the dry ingredients, using a pastry cutter or the tines of a fork, then just the tips of your fingers. Work mixture just until it looks grainy. Mix in the buttermilk with a wooden spoon until a soft, moist dough forms. Lightly flour a work surface. Turn out the dough. Lightly pat it out into a 1/4-inch thick rectangle, using the heel of your hand and sprinkling dough lightly with flour, if necessary. Dip the rim of a biscuit cutter or small glass in flour. Cut nine rounds from the dough. Arrange them in three rows over fruit in the baking dish. The rounds should be almost touching, leaving a border of fruit along the outer edges of the dish. Bake the cobbler 25 to 30 minutes or until the biscuits are lightly browned and the fruit is bubbling with juices. Let sit 20 minutes. Serve warm. Makes 9 servings.

Grilled Peaches Melba

   1 c. balsamic vinegar
   1/2 c. raspberry liqueur
   1 Tbsp. brown sugar
   6 medium-ripe peaches, halved and pitted.
   2 Tbsp. olive oil
   1/2 pint fresh raspberries
   1/2 c. coarsely crumbled amaretti cookies

   In a small saucepan, over high heat, combine the vinegar, raspberry liqueur, and brown sugar. Stir mixture and bring to a boil; reduce heat and continue cooking until reduced by half and thick enough to glaze the back of a spoon, about 20 minutes. Keep warm over low heat. Brush peaches on both sides with olive oil and place on cooking grate, cut sides down. Grill until golden brown and caramelized, 3 to 4 minutes. Turn over and grill 1 to 2 minutes more. Place two peach halves, right side up, on each serving dish. Place raspberries into the hollows of the halves. Spoon the glaze generously over the peaches and top with a sprinkling of amaretti cookie crumbs. Makes 4 servings.