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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.

Melon
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!