"Perhaps the most impressive of all the cookbook blogs are the three devoted to the 2004 edition of Gourmet magazine's "The Gourmet Cookbook" -- all 5¼ pounds and 1,300-odd recipes of it. Befitting this culinary Everest, all three writers are overachievers in their professional lives."

--Lee Gomes, The Wall Street Journal, May 28, 2008
"I should have told you before how much I've been enjoying reading your thoughts. You seem like such a great cook."

--Ruth Reichl, Editor-in-Chief of Gourmet Magazine, June 8 2008, comment on "Chocolate Velvet Ice Cream".

Tuesday, April 24, 2007

Honeydew in Rosemary Syrup

Every once in a while a recipe comes along that offers expanded horizons for your taste buds and your brain cells.

Honeydew in Rosemary Syrup is one of them.

I think it's mostly the idea of using components in a sweet dish that are normally associated with savory, which in this case are rosemary and black peppercorns. I don't know about you, but lamb or chicken as a partner comes to mind most immediately, certainly not honeydew melon.

Honeydew in Rosemary Syrup is simple (melon balls floating in syrup) but the flavor makes you cock your head and hum with the pleasure of tasting something delicious that you've never ever had before. If you're a foodie who delights in interesting, unusual food combinations, give this recipe a try. It's well worth the minimal time it takes to create, and the bonus is that you'll have syrup leftover to use again as you please. I restrained myself from simply drinking it, and am sending it home with M., who certainly qualifies as a foodie. If she can restrain herself from drinking it on the way home, I know she'll put it to good use. :-)

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