The Spirit World

Perfect timing - sometimes things are so serendipitous you just have to go with them!

Tuesday night I attended the opening of a new restaurant in town, Perche’No Pasta and Vino. I had an appetizer that was so simple and beautiful that I wanted to go home and replicate it for myself. “A perfect offering for Happy Hour at Home”, I thought. “But what to go with it?”

While reading yesterday’s Seattle Times the answer jumped out at me, Honeydew Mojitos! Why is this so perfect? You may have seen or had honeydew or other sweet melon wrapped with prosciutto. It’s the perfect sweet/salty combination. And melon on a hot summer day is so refreshing that it really can’t be beat.

Please note that the mojitos should be mixed up the night before or can even hold for three days - how great is that? Make a pitcher and sip them off and on throughout the rest of the weekend!

Honeydew Mojitos for a Crowd

Kathy Casey

Makes 10 servings

• 1 bunch fresh mint (about 1 ½ cups sprigs)
• 3 cups light rum
• 2 cups sugar
• 2 cups fresh lime juice
• ¼ cup Midori melon liqueur
• 3 cups chopped ripe honeydew melon
• 2 (10-ounce) bottles club soda, chilled
• Loads of ice!

Garnishes:

• Fresh mint sprigs
• Fresh honeydew melon balls on picks

In a large, nonreactive container, such as a stainless-steel bowl, combine the mint, rum, sugar, lime juice, liqueur and chopped honeydew, then crush the melon with a potato masher. Stir well to dissolve the sugar. Transfer the mixture to a large glass pitcher, cover and refrigerate to macerate overnight.

For each serving, fill a large rocks glass or tumbler with ice, and measure in 6 ounces (¾ cup) of the rum mixture (I like to use a ladle to do this), being sure to get some of the melon into each glass. Top with 2 ounces (¼ cup) of soda water. Stir, then garnish with a mint sprig and melon ball.

Chef’s note: The melon-rum mixture can be made up to 3 days in advance and kept refrigerated — the flavors will just get better and better.

At Perche’No the chef makes his own prosciutto! It was really yummy but for those of us who haven’t quite gotten into curing meats at home, a trip to he deli or grocery store will work, too.

Prosciutto Wrapped Mozzarella

• 3 small balls of fresh mozzarella
• 1/4 pound of thinly sliced prosciutto
• 1/2 cup balsamic vinegar

Place the vinegar in a small saucepan and heat over medium heat until it comes to a boil. Reduce the heat and simmer until the vinegar is reduced by one-half to two-thirds. The vinegar should be thick and syrupy. Set aside to cool.

While you are reducing the vinegar slice the mozzarella into thin slices. Lay a slice of mozzarella on a slice of prosciutto then fold the prosciutto around the mozzarella in envelope fashion.

Place the packages on a plate with the seam sides down. Drizzle with the reduced balsamic vinegar.