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Fresco By Scotto’s Honeydew Melon and Cantaloupe Soup with Prosciutto

Today’s 5 star secret recipe comes from Fresco by Scotto in New York City.  Fresco is a popular family-run Tuscan restaurant that serves authentic Italian dishes in a quaint setting.

One of the seasonal dishes on the menu this time of year is a refreshing melon soup served with prosciutto and marscapone cheese.  This soup couldn’t be easier to prepare and is a wonderful first course to serve with your dinner.

We also have a great selection of soup recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Fresco By Scotto’s Honeydew Melon and Cantaloupe Soup with Prosciutto
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1 honeydew melon, cut in half, seeded, and scooped out, and cut into 1-inch piece, reserving the empty melon halves
2 cantaloupes, cut in half, seeded, and scooped out, and cut into 1-inch pieces reserving the empty cantaloupe halves
Salt and freshly ground black pepper to taste
1 teaspoon granulated sugar or season according to taste
½ cup fresh lemon juice
3 tablespoons port wine
1 cup mascarpone cheese
6 tablespoons Prosciutto di Parma bits (1 tablespoon per serving)
6 fresh mint leaves

Place Prosciutto under broiler and cook until crisp, about 4 to 5 minutes, and then set aside. When cool, dice into small bits.

Place empty cantaloupe and honeydew melon halves in the refrigerator to chill while preparing the soup.

In a blender, combine the honeydew and cantaloupe pieces, 1 teaspoon salt, sugar, lemon juice, and port wine, and process until very smooth. Pour into a large bowl, cover and refrigerate until well chilled, about 3 hours.

Ladle the soup into the chilled melon halves. Garnish each serving with a tablespoon of mascarpone. Sprinkle the prosciutto bits on the mascarpone, top with a grind of pepper and a mint leaf. Serve immediately.

Serves 6

Source: Good Day New York

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Until Next Time… Be Well!

Kind Regards,

Ron

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Sycamore Kitchen Oatmeal Cookies

Today’s 5 star secret recipe comes from the Sycamore Kitchen in Los Angeles.  Sycamore Kitchen is a favorite spot for breakfast and amazing baked goods.  Chef Karen Hatfield showcases a stellar selection of New American cooking and fabulous pastries.

One of the delicious creations they serve at Sycamore Kitchen is the oatmeal cookies.  What elevates this cookie recipe is the yummy coconut toffee that each cookie is topped with.

We also have a great selection of cookie recipes on our forum: Go Here

Enjoy!

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Sycamore Kitchen Oatmeal Cookies
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Coconut toffee:

1 cup (2 sticks) butter
2 cups (14.25 ounces) sugar
1/2 cup water
2 teaspoons salt
3 cups unsweetened coconut

Melt the butter in a heavy pot over low heat. Whisk in the sugar, water and salt, scraping down the sides. Bring the mixture to a boil, and do not stir until the toffee begins to color. When it is the color of peanut butter, add the coconut, stirring to combine. Spread onto a rimmed baking sheet so the toffee is no thicker than 1/4 inch. Cool, then break into pieces about 2 inches in diameter. This makes more toffee than is needed for the rest of the recipe; the toffee will keep, in an airtight container at room temperature, up to five days.

Oatmeal cookies:

2 1/2 cups (8.5 ounces) old-fashioned oats
1 cup plus 3 generous tablespoons (5 ounces) flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/3 cup plus 1 heaping tablespoon (1½ ounces) wheat germ
1 1/4 cups (2½ sticks) butter
1/2 cup plus 3½ tablespoons (5 ounces) sugar
1/4 cup plus a scant 2 tablespoons (3.3 ounces) dark brown sugar
1 egg
1 teaspoon vanilla extract
Coconut toffee, broken into 2-inch pieces

In a large bowl, whisk together the oats, flour, baking powder and soda, salt and wheat germ. Set aside.

In the bowl of a stand mixer using the paddle attachment, cream together the butter with the two sugars until light and fluffy, 6 to 8 minutes. Scrape down, add the egg and vanilla and beat to combine. Scrape again, and add the dry ingredients in two additions, beating just until combined. Wrap the dough tightly in plastic wrap and refrigerate overnight.

Heat the oven to 375 degrees. Portion the cookies using a 1/4-cup measuring cup. Roll each cookie into a ball, then flatten slightly, sprinkling a little kosher salt on the edges. Space the cookies a few inches apart on a baking sheet (they will spread), and bake for 10 minutes. Remove from the oven and place a piece of toffee on top of each cookie, pressing down on each gently.

Return to the oven and bake until the cookies are a dark golden color and the edges of the toffee have melted, 5 to 7 minutes more.

Makes 14 Cookies

Source: L.A. Times

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Until Next Time… Be Well!

Kind Regards,

Ron

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Joan’s on Third’s Chili Aoli

Today’s 5 star secret recipe comes from Joan’s on Third in Los Angeles.  This family owned establishment features a gourmet marketplace and a delightful cafe.  Joan’s is a favorite spot for lunch or an early dinner.

At Joan’s marketplace they sell an insanely addictive chili aoli.  This aoli tastes great on crackers, sandwiches, or on some freshly toasted baguette bread.

You can make your own baguette by following this recipe on our forum: Go Here

Enjoy!

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Joan’s on Third’s Chili Aoli
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2 cups mayonnaise
3 cloves garlic, peeled and minced
1/4 cup plus 3 tablespoons canola oil blend
1 teaspoon ground cumin
1 1/2 teaspoons lemon juice
3 tablespoons dark chili powder
1 tablespoon plus ½ teaspoon paprika
Salt and pepper

In a small bowl, whisk together all ingredients until smooth. Taste and season as desired with salt and pepper.

Makes 2 cups.

Source: L.A. Times

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Until Next Time… Be Well!

Kind Regards,

Ron

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Cakes & Ale’s Lemon-Coconut Bars

Cakes & Ale is all about the good things in life and that is exactly what they offer at this restaurant located in Decatur, Georgia.  Zagat has rated them one of the best restaurants in Georgia.  At this restaurant, imaginative farm-to-table dishes are made with seasonal ingredients.  They also run their own bakery that offers some amazing treats.

Today’s 5 star secret recipe is for one of Cakes & Ale’s delicious bakery creations.  A tasty lemon curd sits on top of a shortbread crust with some shredded coconut.  For the best flavor make sure you use fresh squeezed lemon juice in this recipe.

We have many more great tasting cake recipes that you can try on our forum: Go Here

Enjoy!

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Cakes & Ale’s Lemon-Coconut Bars
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Shortbread Crust:

Nonstick vegetable oil spray
3/4 cup sweetened shredded coconut
2 whole graham crackers
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/3 cup powdered sugar
1 cup all-purpose flour
3/4 teaspoon vanilla extract
1/8 teaspoon kosher salt

Lemon Curd:

12 large egg yolks
4 large eggs
2 cups sugar
3/4 cup finely grated lemon zest (from about 8 lemons)
1 1/3 cups fresh lemon juice
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup canned unsweetened coconut milk or heavy cream

Shortbread Crust:

Preheat oven to 350°. Coat a 13x9x2-inch glass baking dish with nonstick spray; set aside. Spread out coconut on a small rimmed baking sheet and bake, stirring every 2 minutes, until light golden brown, 6–8 minutes. Transfer pan to a wire rack; let coconut cool in pan.

Pulse graham crackers in a food processor until finely ground (there should be about 1/4 cup). Transfer to a small bowl; stir in coconut and set aside.

Using an electric mixer, beat butter and powdered sugar in a medium bowl until fluffy, 2–3 minutes. Add flour, vanilla, and salt. Mix just until dough begins to form. Fold in coconut-crumb mixture (dough will be soft and will hold together when pressed between your fingers).

Press dough evenly onto bottom of prepared dish (smooth surface with an offset spatula, if desired). Using a fork, prick dough all over.

Bake crust until golden brown and just set, 18–22 minutes. Set aside.

Lemon Curd:

Cook egg yolks, eggs, sugar, lemon zest, and lemon juice in a medium saucepan over medium heat, whisking constantly and beating in as much air as possible (keeping the whisk moving prevents the curd from burning and the eggs from scrambling), until curd has thickened and begins to bubble, about 10 minutes. Remove immediately from heat.

Whisk in butter and coconut milk until butter is fully incorporated and curd is smooth. Strain curd through a fine-mesh sieve directly onto baked crust. Smooth top.

Bake bars until center of filling is just set, 15–17 minutes. Transfer to a wire rack; let cool in pan for 30 minutes. Chill until cold, 2–3 hours. DO AHEAD: Lemon bars can be made 2 days ahead. Cover and keep chilled.

Cut into bars. Serve cold.

Makes 16

Source: Bon Appetit

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here
Until Next Time… Be Well!

Kind Regards,

Ron

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