RICARDO: Using melon and beets for your cocktail hour

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

  1. In a cocktail shaker, combine vodka, St-Germain, lemon juice, beet half-slices, bitters and ice cubes. Shake vigorously.
  2. Pour into a lowball glass.
  3. 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

  1. On a work surface, cut the cantaloupe into 20 wedges. Set aside.
  2. 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.
  3. Make 10 bundles by pairing 1 melon slice with 1 fennel slice and wrapping with a strip of prosciutto.
  4. Make 10 more bundles with the remaining melon and fennel and wrap with the cucumber slices.
  5. Arrange the hors d’oeuvres on a serving platter. Garnish with fennel fronds and mint.