Christine Dabney wrote:

> On Wed, 28 Dec 2005 18:07:47 -0800, serene >
> wrote:
>
> >On 28 Dec 2005 19:51:06 -0600, "Bob Terwilliger"
> > wrote:
> >
> >>Serene wrote:
>
> >>Cantaloupe, Honeydew, and Sweet Onion Gazpacho with Crispy
> Prosciutto
> >
> >Um, that sounds really really gross. Have you tried it?
> >
> >serene
>
> Oh, that sounds pretty good, actually. Prosciutto is a classic
> accompaniment to melon. Onion goes quite well with melon too,
> especially sweet onions.
>
> I have known of salads in the south, mixing onions with melon. Pretty
> good.
>
> Christine

Melon en Surprise?
-----------------------

Choose a honey dew melon that is just ripe, cut a round incision in the
top and remove the piece.

Scoop out the seeds and filament, scoop out the flesh with a spoon, and
cut it into bite sized pieces, sprinkle the inside of the melon with
plenty of sugar & orange or lemon juice and refill it with alternate
layer of sliced strawberries (or raspberry puree) and the diced melon,
sprinkling each layer with sugar & lemon juice.

Pour in 1/2 cup kirsch (cherry brandy) or demi - sec or sweet champagne
or liquor of choice, close the melon with the reserved piece and seal
the with a thin coat of butter. Keep refrigerated for 2 hours. Serve
with a spoon into a well chilled shallow bowl or small tulip champagne
glass or small chilled bowel.
---
JL