Melon Carpaccio with Lime

Use a culinary mandolin to get beautiful, uniform thin slices. Or sharpen your largest chef’s knife.

51104700_melon-carpaccio_1x1

½ C sugar

4 sprigs mint plus small leaves for garnish

½ t thinly sliced fresh red chili (such as jalapeño or Fresno)

½ vanilla bean, split lengthwise

½ C fresh lime juice

½ 5-lb. melon, peeled, halved, seeded, cut crosswise into 1/4-inch slices

½ t lime zest

 

Bring sugar and 1/4 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar. Add mint sprigs and chili. Scrape in seeds from vanilla bean; add bean. Remove syrup from heat; cover and let steep for 15 minutes for flavors to infuse. Strain syrup through a fine-mesh sieve into a small bowl; stir in lime juice. Syrup can be made 1 week ahead. Keep chilled. Arrange melon slices in a glass baking dish. Pour syrup over melon in baking dish. Cover with plastic wrap and chill for 2 hours to allow flavors to meld. To serve, divide melon slices among plates, over-lapping them decoratively. Garnish with mint leaves and lime zest. Pour remaining syrup in dish into a small pitcher.

 


Vanilla-Infused Sautéed Apples with Cream

apples

 

This is Danielle’s recipe for Saturday’s festival at USBG. We’ll be there from 11 am-3 pm making dishes that feature vanilla, which grows on one of the Botanic Garden’s orchids. You can go visit the orchid too. The recipe below will also be featured. This Saturday Sept. 26, 100 Maryland Ave SW DC.  Should be a fun event. Be there or be square (or both, for some of us). 

2 seasonal apples of your choice, peeled, cored and sliced
2 T unsalted butter
¼ C natural cane sugar
1/8 t cinnamon
½ vanilla bean
¼ C apple cider or brandy or rum
½ C heavy cream

In a large sauté pan, melt the butter and sprinkle with sugar and cinnamon. Slit the vanilla bean down the middle vertically and gently scrape out the tiny seeds inside the bean. Add the seeds and the bean to the butter and sugar. Allow the sugar to melt slightly, then add the apple slices. Arrange the slices cut side down and don’t overcrowd. Once lightly browned on one side, flip them to brown the other side. Move the browned slices to the side of the pan to make room for additional slices, if necessary. Continue sautéing the slices until all the apples are caramelized. Increase the heat and add the apple cider or brandy. Shake the pan to allow the liquid to absorb into the apples and reduce by about half. Add the heavy cream, stir gently and serve hot, warm or at room temperature. Makes a great topping for icecream! Serves 2-4.