Melon is a quintessential summer ingredient. With the bitter-sweetness of summer ending, the sweetness of the melon was a perfect ingredient to feature. A relative of the cucumber, summer melons include cantaloupe, honeydew and watermelon, as well as many others. Maude explained on their website that "summer melons include those with a raised cross-hatched pattern or netting on the rind. The Charentais variety is characterized by the green ribs on the rind. Its tender, apricot-orange interior and gorgeous fragrance, make it the perfect dessert melon. Muskmelons are known as cantaloupe in the U.S. Their pale orange flesh is juicy and sweet. The Galia is a honeydew-cantaloupe cross. Spherical and small, the creamy, light green flesh is spicy-sweet. The Ambrosia is a hybrid muskmelon with a highly-perfumed scent, best enjoyed fresh. The popular Spanish variety, Piel de Sapo, has a rough, dark green exterior and crisp flesh and pairs well with salty, smoked meats. And we'd be remiss to exclude the watermelon, the largest of the melons. Barrel-shaped with bright, pink flesh, which can also be yellow or white." For this menu, we decided to do the wine pairing created by the Maude team. And, like most meals at Maude, we started with champagne - Vazart-Coquart Brut Reserve Blanc de Blancs Champagne.
26 September, 2017