summer melon lettuce cups
{a fresh take on a traditional combination: salty prosciutto and farm fresh cantaloupe}
Here's to an abrupt end to six weeks of radio silence. Six weeks? How is that possible? What began as an unintended break soon became a much needed vacation. I marvel that in this stage of life "vacation" tends to be more action packed than our typical routine. No matter. The simple break from routine is what counts. August was a glorious month filled with abundant sun, good friends, perfect lake temperatures, countless bottles of wine and scrumptious fresh produce that we devoured faster than I could write.
So here I am and it's September. I have a backlog of some terrific recipes to share (strawberries are still in season somewhere, right?) which I may or may not get to. In the meantime, there are melons. Tons of melons. Mountain Bounty Farm has declared 2011 a particularly prolific melon season and we've enjoyed the evidence.
We tend to be straight up cantaloupe people. Primarily because they are so delicious unadorned that they typically don't last long enough to become an ingredient. Case in point: the hollowed rind and offending spoon currently abandoned on the kitchen island.
I'm a lover of many culinary concoctions, so it has always surprised me that no matter how often I try melon wrapped in prosciutto it just never really agrees with me, neither in texture nor taste. Gnawing through an often oversized piece of prosciutto just to manage a mouthful of juicy melon is not my idea of a good time. Though in theory the salty prosciutto should complement the cantaloupe perfectly, in practice, I'm so distracted by what's going on in my mouth that it just falls flat.
I realize I'm degrading a favorite appetizer for many. For those of you, like me, who are looking for something different, try my Summer Melon Lettuce Cups. Diced prosciutto and melon paired with crunchy macadamia nuts and fresh mint complete this appetizer. The goal is to have the melon, prosciutto and macadamia nuts more or less the same size, so as not to provoke a texture war. I invite you to focus on the flavor.
{these gorgeous melons are delicious unadorned or dressed up for a fun appetizer}
1 oz good quality prosciutto
1 1/2 cups diced cantaloupe (approx 1/3 of a medium melon)
1/4 cup unsalted macadamia nuts, quartered
2 Tb chopped fresh mint
Salt to taste
2 heads Little Gem lettuce (could also use small butter lettuce)
:: Roll the prosciutto and slice it thinly both ways. Separate into small pieces.
:: Combine first four ingredients in a mixing bowl. Salt to taste. Let stand 10 minutes. Drain juices.
:: Wash and carefully dry Little Gem leaves, reserving larger or damaged leaves and very small leaves for another use.
:: Spoon mixture into lettuce cups and serve.
Makes 8-10 lettuce cups depending on size.
