MDF’s Icy Melon Granita

Cantaloupe Granita by Modern Day Forager

ICY MELON GRANITA

Our version of a childhood summer revival with a twist, a little bit more sophisticated and all grown up.  Chill out, cool down and make the most of your long hot days.  Using white and orange cantaloupe makes for a very fragrant and well-balanced combination.   The addition of basil and the spicy, salty, sweet sugars really liven up this recipe.

Ingredients:

  • 1/2 cup filtered water
  • 1/4 cup sugar
  • 1 1/2 cups cantaloupe chunks
  • 1 1/2 cups white cantaloupe chunks
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon cayenne pepper
  • curry sugar, didi’s sugars for the spicy component and for the salty and sweet component we used “martini” from go lb. salt rim-licks.
  • chiffonade of basil

Directions:

  1. In a small saucepan, stir the water and sugar over low heat just until the sugar melts.  Let cool completely.
  2. In a blender, puree the cantaloupe with the syrup and lime juice.
  3. Strain puree into a bowl through a fine mesh sieve, pressing through with a wooden spoon.
  4. Transfer the puree to a shallow container and place in freezer until frozen around the edges and slushy, about 30 minutes.
  5. Using a fork, stir the granita every 20 until it is completely frozen, about 1 1/2 hours.  Just before serving, fluff granita with fork.
  6. Scoop into bowls, sprinkle with curry sugar and garnish with chiffonade of basil.

Cantaloupe Granita by Modern Day Forager

Our good friends Liz and Aaron Eckburg own a great company, go lb salt which is a local salt bar here in Arizona and boy, do they know their stuff.  We highly recommend their website, there is a wealth of information, along with a user friendly online store,  filled with everything you could possibly need, and if that wasn’t enough they offer classes as well.   Check them out at golbsalt.  We also used another favorite resource of ours for this recipe, Didi Davis’s Food Sugar Blends.  This is a great source for all things spicy, salty and sugary, and they focus on small-batch handmade productions.  Check them out at salttraders.  So many new ways to play with your food.

Cantaloupe Granita by Modern Day Forager

Recipes by Rj of Urban Table
Photo Style & Art Direction by Traci of Urban Table

Photography & Art Direction by Heather of Heather Gill Photography

Modern Day Forager

Elegant, yet Simple Blueberry Jam

brunch-44

Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

We are oh so sweet on this Blueberry Jam…here at Modern.

This simple but elegant spread is bursting with tiny little gems of goodness and has the perfect balance of sugar, juicy lemons and a touch of brightness from the zest.  We topped and stuffed it into rich and mouth watering french toast, dressed and layered it on lemon mascarpone pancakes for a lovely weekend brunch, and even used it as a component for a rich and fruit forward pan sauce with pork for a farm to table gathering.  Channel you inner canner,  and with a little help from a good season,  try this humble and unassuming little jar of jam.   It will be sure to liven up any summer time soiree.

brunch-35

Simple Blueberry Jam

2  1/2 cups fresh blueberries

1 cup sugar

1 1/4 tsp fresh squeezed lemon juice

1/2 tsp lemon zest

1 pinch of salt

Directions:

  1. Place all ingredients in a medium saucepan and bring to a boil, stirring often.
  2. Smash berries (I use a potato masher)
  3. Simmer on medium high heat (as foam forms skim it from the top) for about 12 minutes, until thickened.
  4. Chill in an ice bath.  Once completely cooled you may store in fridge.

brunch-40

Modern Day Forager

Jack Sour with Chocolate Covered Bacon

ModernDrinks-14Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

ModernDrinks-45

Do you like our Jack Daniels stir sticks?  We love them!  Yes, we said bacon!  We might have saved the best for last.  We thought of this as a man’s drink but really ladies, feel free to drink up!  On to the recipe.

Jack Sour with Chocolate Covered Bacon

2 oz Jack Daniels

1 large egg white

3/4 oz freshly squeezed lemon juice

3/4 oz rich simple syrup (2:1 ratio not 1:1 ratio, sugar:water)

1 dash bitters

1 piece of chocolate covered bacon (you can dip yourself, which is fun, or purchase already done.)

  1. Fill cocktail shaker half way with ice.
  2. Add Jack, egg white, lemon juice and simple syrup.
  3. Shake for 15-20 seconds.
  4. Pour over ice in a rocks glass and top with chocolate covered bacon.

ModernDrinks-47

For chocolate covered bacon:

Melt a dark chocolate bar in the microwave, 15 seconds at a time.  And stirring in between to avoid burning the chocolate.  Pour over crispy bacon and let cool.

ModernDrinks-48

You might want to make a lot of the bacon because if you are anything like us you had to make sure that it was safe to share with others by tasting as you go.  Happy Friday!!!  We will be back to talk about our FOUND for this week and a wrap up of the week.

ModernDrinks-49

Modern Day Forager