Chef Ricardo serves up cantaloupe and prosciutto hors doeuvres, and a beet cocktail.
THE BEET GOES ON
PREPARATION 5 MIN
SERVINGS 1
INGREDIENTS
- 1 oz (30 ml) vodka
- 1 oz (30 ml) St-Germain
- 3/4 oz (20 ml) lemon juice
- 6 thin half-slices raw beet
- 5 drops Angostura bitters
- 1/2 cup (125 ml) ice cubes
PREPARATION
- In a cocktail shaker, combine vodka, St-Germain, lemon juice, beet half-slices, bitters and ice cubes. Shake vigorously.
- Pour into a lowball glass.
- Garnish with a small beet leaf, if desired.
MELON HORS D'OEUVRES
PREPARATION 20 MIN
OUTPUT 4 TO 6 APPETIZERS
INGREDIENTS
- 1 mini cantaloupe, peeled, halved and seeded
- 1 small fennel bulb, halved lengthwise
- 2 tsp white balsamic vinegar
- 5 thin prosciutto slices, halved lengthwise
- 10 Lebanese cucumber ribbons, lightly salted
- Fennel fronds, for garnish (optional)
- Fresh mint leaves, for garnish (optional)
PREPARATION
- On a work surface, cut the cantaloupe into 20 wedges. Set aside.
- Using a mandoline, shave the fennel halves into 20 thin slices. Place them in a bowl, drizzle with the vinegar and lightly season with salt.
- Make 10 bundles by pairing 1 melon slice with 1 fennel slice and wrapping with a strip of prosciutto.
- Make 10 more bundles with the remaining melon and fennel and wrap with the cucumber slices.
- Arrange the hors d’oeuvres on a serving platter. Garnish with fennel fronds and mint.