Minty Melon Soup

Today I made Minty Melon Soup!

This recipe is from Didi Emmons’ book, “Vegetarian Planet” published in 1997.

flesh of 1 large cantaloupe or one small honeydew or crenshaw melon, 1/2C white wine, 1t ground cumin seeds, toasted, 4C plain low-fat yogurt, 1/2C minced onion, 3T chopped fresh mint, salt and fresh ground pepper to taste, 6 tiny mint sprigs

I omitted the cumin seeds, and used nonfat yogurt.

In blender, puree chopped melon with wine.

Minty Melon Soup

Transfer to a large bowl. Whisk in yogurt, onion, cumin and mint. Whisk in salt and pepper. Add water if soup is too thick for you. Chill thoroughly. Serve garnished with mint sprigs.

Minty Melon Soup

Cherry Coconut Cookie Bars

Today I made Cherry Coconut Cookie Bars!

This recipe is from “Cooking Pleasures Magazine” December/January 06.

Crust: 1C flour, 1C oats, 1C packed brown sugar, 1t baking soda, 1/2C butter

Filling: 2 eggs, 1C lightly packed brown sugar, 1/2t vanilla, 2T flour, 1t baking powder, 1C coconut, 1C maraschino cherries, drained and coarsely chopped (2 10-oz jars or 1 16-oz jar), 1/2C pecans

I omitted the icing (2T butter, 1/4t vanilla, 1 1/2C powdered sugar, 1T milk)

Preheat oven to 350F. Mix crust ingredients until crumbly. Press into a greased baking pan. Bake 10 minutes. Beat eggs, brown sugar and vanilla together thoroughly. In separate bowl, sift together flour and baking powder. Add to egg mixture. Stir in coconut, cherries and nuts. Spread filling over crust. Bake 25 minutes or until lightly browned.

Turkish Delight Syllabub

Today I made Turkish Delight Syllabub!

This recipe is from Nigella Lawson’s book, “Nigella Bites” published in 2002.

3/4C Cointreau, juice of 2 lemons, 8T sugar, scant 2 1/2C heavy cream, 2T rosewater, 2T orange flower water, 2 Tbs shelled pistachios, finely chopped

I omitted the pistachios. Mix first three ingredients in the bowl of an electric mixer. Slowly beat in cream. When the cream is slightly thickened but not stiff, slowly add waters and keep mixing until soft peaks form. Don’t overbeat. Spoon into glasses.