I just finished a marathon picnic-fare cooking and photo session, (for the Weekend story next Friday, July 1). As much as I love shopping and cooking, it’ll be a day or two before I suit up again, so I found a couple of recipes for dishes that I WOULD make, and MIGHT make, but it won’t be today. Or tomorrow. Well, maybe tomorrow we’ll try the Cheese-Stuffed Burgers from www.marthastweart.com.
And wash it all down with Honeydew Aqua Fresca
Blue cheese cooked into burgers is an idea I stumble over every year during grilling season. I’ve never done it, but it’s high time.
And I’m seriously intrigued by the concept of a sweetened honeydew juice beverage, perhaps when local melons are soft and sweet. Can anyone tell me how to tell if a honeydew melon is soft and sweet inside?
I do know that cantaloupe is good if the skin is all one color, with no dark green. But honeydews have me stumped. I like nothing better than a soft sweet honeydew, but its hard, tasteless cousin is pretty much useless. Unless, of course, you’re going to mash it and combine it with superfine sugar and drink it ..
Maybe tonight.