Matt and I are in a champagne kind of mood this week, so here's a
summery cocktail, suitable for garden parties, weddings, Thursday nights
when you happen to have a melon on hand, etc. It's nice, promise.
This recipe comes from David Tanis, head chef of Chez Panisse, for whom I recently made a large batch of melon puree for the restaurant guests’ aperitifs. He didn’t call them ‘mellinis’, but that’s what they are to me. Just make sure you get a perfectly ripe melon with sweet, juicy and fragrant orange flesh.
This recipe comes from David Tanis, head chef of Chez Panisse, for whom I recently made a large batch of melon puree for the restaurant guests’ aperitifs. He didn’t call them ‘mellinis’, but that’s what they are to me. Just make sure you get a perfectly ripe melon with sweet, juicy and fragrant orange flesh.
Continue reading Mellinis.
