melon baller – Simply Delicious: The Cookbook Project

15-17: Summery Cantaloupe

Jamie Martin Group 15: Cold Desserts, Section 3: Desserts & Baked Goods January 27, 2020March 9, 2020blackberries, blueberries, boysenberries, breakfast, brunch, cantaloupe, cassava, chilled, cold desserts, currants, dessert, easy, fairly inexpensive, fruit, fruit salad, gluten-free, honey, honeydew, lemon juice, lemons, marinated, MD2019, melon, melon baller, mixed fruit, Mother's Day, port wine, raspberries, sherry, side dish, strawberries, summer, untested, vegetarian, watermelon

Obviously, the name of this recipe is 15-17: Summery Cantaloupe, and if you’ve seen any of the pictures of the recipe (like above, as a header image), you’ve put it together that the melon pictured is in fact, not a cantaloupe.

The CSA box that week provided a very nice watermelon, and so that’s what I went with for part of my Mother’s Day 2019 brunch (MD2019). Yes, I’m also behind on writing these up.

I’ve made Simply Delicious fruit salads for Mother’s Day before–if you’re looking for similar ideas, check out 15-19: Layered Fruit Salad and 15-30: Champagne Sundaes from 2017‘s brunch. If you’re up for the challenge of carving a cantaloupe (or in my case, watermelon), continue on.

18-15: Basic Kitchen Utensils

Jamie Martin Group 18: Basic Techniques, Section 4: Cooking School June 10, 2017September 30, 2020carved, china caps, chopped, colanders, cooking school, cored, cutting board, grated, how-to, juiced, juicer, measuring cups, measuring spoons, melon baller, purée, sieves, strained, strainers, whipped, zested

Doing a bit of housekeeping…here’s one that’s been sitting in my draft queue since around Christmas. 18-19: Basic Kitchen Utensils covers exactly what it says–basic tools even novice cooks should have in their kitchen. This is part of Cooking School, the back segment of Simply Delicious that covers basic techniques, ingredients, and recipes for all levels of aspiring chefs.

After the jump, I’ll show you what I’ve got in my own kitchen (similar to how I covered 18-3: Good Kitchen Knives and 18-6: Basic Pots and Pans). None of it’s super fancy, but it gets the job done.

15-30: Champagne Sundaes

Jamie Martin Group 15: Cold Desserts, Section 3: Desserts & Baked Goods June 6, 2017July 30, 2020blueberries, breakfast, brunch, cantaloupe, champagne, chilled, cider, cold desserts, dairy-free, dessert, easy, egg-free, fairly expensive, fruit, fruit salad, gelato, ginger ale, gluten-free, honeydew, ice cream, mason jars, MD2017, melon, melon baller, mimosas, Mother's Day, orange juice, party food, raspberries, sherbet, sliced, snacks, soda, sorbet, sparkling, sundaes, untested, vegan, vegetarian

The final dish of my Mother’s Day brunch this year (MD2017) was the second half of my dessert options (in addition to 17-23: Mocha Éclairs): 15-30: Champagne Sundaes. My mom loves mimosas (which we had in abundance already), and since we already had fruit from 15-19: Layered Fruit Salad, I decided this would be an easy dish to make as well. Plus, it’s nice to have something light to finish with–it balances out the other rich dishes I made for this meal.

I decided to update this recipe concept for the 2010s: I served them in mason jar glasses instead of stemmed glasses. This could totally be a dish at current-day hipster bottomless-mimosa brunches everywhere.?