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Wednesday, September 15, 2010

Recipe from Sea Rocket Bistro Cooking Class

For those of you who missed out on my first hand-on cooking class at Sea Rocket Bistro; you are in luck as here is one of the amazing recipes. And yes I will be teaching more class at Sea Rocket Bistro! Come back to Chef Jenn's blog for information on all her upcoming classes.

Warm Melon with Vanilla Infused Agave Syrup and a Honey Cookie Garnished with Fresh Mint

Makes 14 cookie

1 1/4 cups All-purpose flour
1 tsp Baking soda
1/4 tsp Salt
½ cup (or 1 stick) Unsalted butter, softened
1/3 cup packed Light brown sugar
1 large Egg
1/3 cup Honey

Preheat oven to 350°F with racks in upper and lower thirds.
Whisk together flour, baking soda, and salt in a bowl.
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy. Beat in egg and honey until combined. Reduce speed to low, then mix in flour mixture.
Drop 14 heaping tablespoons of dough 2 inches apart onto 2 parchment lines baking sheets.
Bake, switching position of sheets halfway through baking, until golden, 10 to 14 minutes total (cookies will spread flat). Remove from cookie sheet and cool completely.

1/3 cup Agave syrup
1/3 cup White grape juice
1 Vanilla bean, split lengthwise and seeds scraped

2 1/3 cups Melon (cantaloupe, honeydew, etc) peeled, seeded and cut into small cubes
¼ cup Fresh mint, chopped

Combine Agave syrup, white grape juice, vanilla bean and craped seeds in small saucepan. Cook till syrup is heated through, about 5 minutes. Remove from heat and let steep 10 minutes. Remove vanilla bean from syrup.
Pour syrup over fruit, add mint and toss to combine.
Spoon fruit and some syrup into a large goblet, garnish with cookies.

1 comment:

Jessica Rodgers said...

That syrup was the perfect complement to the melon...a light delicate blanket of sweet warm vanilla for the cool melt-in-your-mouth melon! Great recipe!