Melons and blueberries are a marriage made in heaven. With wedding season upon us, as well as the extremely hot weather we’re experiencing in Southern California, this parfait provides a refreshing seasonal treat! Today’s recipe is inspired by a French cooking class I recently participated in South Dakota.
French cuisine in South Dakota?
Good grief, it sounds like an oxymoron right? Actually, France was the first European nation to hold any real claim over what would become South Dakota. During the 17th and 18th centuries, French colonial possessions in North America were known as New France. It would go through many hands before becoming part of U.S. as result of the Louisiana Purchase in 1803. So there you go.
From Paris to the Black Hills
After taking a cooking class at On Rue Tatin in Paris, I discovered that our instructor Susan Herrmann Loomis was teaching in the Black Hills of South Dakota. Mt. Rushmore just happens to be on my husband’s bucket list, so off we went via Cheyenne. ( click here to see blog)
The class was at the beautiful High Prairie Lodge with host and owner Teri Ciani.
Her professional kitchen is a dream to cook in, complete with all the bells and whistles. I thought everybody would be local, yet New York, Canada, Alaska and California were all represented. We bonded quickly over our welcome meal, expertly prepared by Susan and Teri.
We enjoyed Wild Salmon with Ginger Yogurt Sauce and Cilantro Coulis, buttery corn, followed by a garden salad with a sesame oil vinaigrette, baguette and French cheese. We finished with a seasonal fruit tart.
Susan demonstrates how to judge the quality of an olive oil by rubbing your hands with oil and smelling. Our next assignment was salt tasting which helps define our palette.
I am making Chicken Liver Pâté. It is creamy, light and tastes divine. It is as close as you are going to get to foie gras… especially if you live in California.
Braised fennel & egg flowers on a bed of fresh peas and green beans
We cooked with the most sustainable and locally produced ingredients, including walleye, bison & quail. Observing the life cycle of quail.
Champagne glasses are put to go use in this class!
Melon & Lime Parfait, Chilled Beet Soup with Dream Clouds, and Raspberry Parfait with Normandy Cream.
My bounty of fabulous new foods and friends called for a slide show. Enjoy!
French Inspired Recipe
This recipe is loosely adapted from the Melon & Lime Parfait. View the original recipe by Susan on her blog by clicking here.
If you don’t have fresh ginger available, look for Gourmet Garden Ginger Spice Blend in your local grocery store. I first tasted this at Camp Blogaway and was pleasantly surprised on how fresh it tasted. I also tested this recipe with Gourmet Garden Lemon Grass instead of the ginger which results in a fun and unique flavor. I think I will try basil next. Be creative.
- 1 medium cantaloupe, about 1 lb. 12 ounces, rind and seeds removed, cut into chunks
- 1 pint fresh blueberries
- ½ cup plain, full-fat Greek yogurt
- 1 teaspoon fresh grated ginger (from a 1” x 1” chunk of ginger, peeled)
- Using a melon ball maker, make 12 melon balls. Put two melon balls and three blueberries on each of six attractive toothpicks or skewers. Place on a plate and refrigerate.
- Purée the remaining melon in the work bowl of a food processor. Transfer to a non-reactive, air-tight container and refrigerate for at least one hour.
- Whisk together yogurt and ginger in a small bowl. Cover loosely with a towel, and chill for at least 30 minutes.
- Just before serving, evenly divide melon among the glasses, add a few blueberries on top, then carefully spoon the ginger yogurt over it. Rest a toothpick of melon balls and blueberries over each glass, and serve.
Special thanks to Susan for her expertise, advice and teaching skills. And to our wonderful hostess Teri, whose beautiful kitchen made French cooking come to life.
Here’s to our fabulous hostesses and new friends. “Cin-Cin” was our toast of choice. I have read that “salute” came from Italian peasants in the country. When they drank wine out of wooden cups, they would say “chin chin” to mimic the sound of wine glasses clinking. Popular rumor has it that it’s also Japanese slang for “human genitalia.” Either way, it’s something to smile about.
I leave you with something French.” A tes amours”- to your loves!
…and then she paused for thought.