Summertime Melon, Salchichon Salame, Local Greens with Saffron Honeydew Splash

Summertime Melon, Salchichon Salame, Local Greens with Saffron Honeydew Splash

Summertime Melon, Serrano Ham with Local Greens topped with Saffron Honeydew Drizzle by Modern Day Forager

When your local greens and produce are at the height of the season capture all their essence and get some color.  Make this super-simple fast, fresh and easy recipe.  You are sure to shine!

Summertime Melon, Serrano Ham with Local Greens topped with Saffron Honeydew Drizzle by Modern Day Forager

Ingredients:

  • 1 cup Tuscan cantaloupe, cubed
  • 1/2 cup white honeydew, cubed
  • 1/2 cup yellow honeydew, cubed
  • 1 cup Asian melon, cubed
  • 2 cups Tuscano kale, chopped
  • 1 cup chard, chopped
  • 1 cup arugula
  • 1 head frisee lettuce, chopped (any well textured lettuce will work)
  • 1 bulb fennel, julienned
  • 1/4 pound Salchichon salame, julienned (any cured meat will work)

Place all the ingredients in a large bowl.

Season with salt and pepper then toss.

Dressing:

  • 2 cups honeydew melon, seeded and cubed
  • 1/4 cup grapeseed oil (neutral)
  • 1 tablespoon lime juice
  • 1 teaspoon fresh lime zest
  • 1 tablespoon honey
  • 4-6 threads of Saffron
  • salt and pepper to taste

Puree honeydew in a food processor or blender until smooth.

Strain through a fine-mesh sieve into a medium bowl, pressing with a wooden spoon.

Add oil, lime juice and zest, honey, saffron, salt and pepper; whisk to combine. (my preferred method is to shake in a mason jar)
Honeydew Drizzle by Modern Day Forager

Modern Day Forager

The Crazy Jane

ModernDrinks-72Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

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This cocktail is currently the most popular drink at Home Restaurant in New York City.  People love the earthy rosemary juxtaposed with fresh, fragrant apricots.  Here is our interpretation.

The Crazy Jane

1 1/2 oz rosemary-infused vodka (recipe below)

1/2 oz apricot puree (recipe below)

1/2 oz simple syrup (2:1 ratio not standard 1:1, sugar to water)

1/4 oz fresh squeezed lime juice

Lime wedge for garnish

  1. Combine all ingredients, expect for lime wedge, in a cocktail shaker with ice.  Shake vigorously.
  2. Serve in a rocks glass filled with ice cubes and garnish with the lime wedge.

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Apricot Puree

8 apricots, pitted and diced

2 tablespoons lemon juice

2 teaspoons sugar

  1. Place all ingredients in a food processor and process until smooth.
  2. Pass through a sieve or other straining device to remove the coarser elements.

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Rosemary-Infused Vodka

2 cups vodka (we used Smirnoff)

2 bunches fresh rosemary

  1. Place the rosemary in a quart sized jar or other container.  Add vodka and seal.  Store in a cool, dry place and allow to infuse for 3 days.
  2. Strain the mixture and discard rosemary.  Use right away or you can store it in a sealed jar for up to 3 weeks.

Modern Day Forager

Paloma

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Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

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We are still getting wonderful grapefruit juice and its getting to hot to eat so we are just going to make these all day and call it good.

Paloma

4 oz fresh squeeze grapefruit juice

1/2 oz fresh squeezed lime juice

1 teaspoon sugar

4 oz club soda (we prefer Fever Tree)

1 oz Tequila

Salt for rimming

Garnish with lime wedge

  1. With a wedge of lime, wet the edge of a Collins glass and dip in salt.  Be sure not to get salt on the inside of the glass.  Fill with ice.
  2. In a cocktail shaker, add grapefruit juice, lime juice and sugar and stir or shake until sugar dissolves.
  3. Pour over ice.
  4. Add Tequila and top with club soda.
  5. Garnish with lime wedge.

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Isn’t it pretty?!  Love the color, love the taste even more.  This can be made into a virgin cocktail by leaving out the tequila and just adding more club soda.  You should have your weekend party planned and ready to go with the 3 drinks we’ve given you so far this week.  We hope you invite us!  If you make these we would love for you to share a picture on our Facebook page.

Modern Day Forager

Watermelon Cucumber Cocktail

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Recipes by: Rj of Urban Table

Photo styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

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Makes two drinks.

2 1/2 cups watermelon, seeds removed, cut into chunks

1/2 large English cucumber, peeled & cut into chunks

1 oz honey lime ginger simple syrup (recipe below)

3 oz vodka

cucumber slices for garnish (we used cocktail cucumbers but any cucumber will do)

  1. Place a fine mesh sieve over a large bowl or pitcher.
  2. In a blender, puree the watermelon and cucumber chunks.
  3. Pour mixture through the sieve into the bowl.  Use the back of a big spoon or rubber spatula to squeeze all the juice into the bowl.  Transfer to a lidded jar for storage.
  4. To serve, fill two glasses with ice and add 1 1/2 oz of vodka, 4 oz of watermelon cucumber juice, 1/2 to 1 oz simple syrup (to taste) to each glass, garnish with a cucumber slice.

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Honey Lime Ginger Simple Syrup

2 cups cold water (use filtered)

2 cups granulated sugar

juice & zest from 6-8 limes

4 tablespoons honey (we used a local orange blossom)

1 tablespoon freshly grated ginger

  1. In a high-sided saucepan over medium-high heat, bring cold water and sugar to a boil.
  2. Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 3-5 minutes. Remember, the longer you boil it, the thicker the syrup will be when cooled.  To test if the sugar is completely dissolved: using a spoon, scoop up a small amount of the syrup.  You shouldn’t be able able to see any sugar crystals in the in the liquid.  If you do, boil a bit longer.
  3. Once the water and sugar are done boiling and removed from the heat source add the honey, lime juice, lime zest and grated ginger.  Let sit approximately 20-30 minutes to infuse the simple syrup.  Using a wire mesh strainer, strain out the flavoring then pour into a tightly sealed, clean glass jar and store in the refrigerator.  The syrup can be refrigerated for up to 6 months.

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This drink could be made into a mocktail by leaving the vodka out and adding club soda or sprite if its for the kids.  If you have a juicer you can skip the blender and just use the juice you get from the watermelon and cucumber.  Such a refreshing summer drink as the temperatures rise.  Please connect with us on Facebook or in the comments section.

Modern Day Forager