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Ingredients
Directions
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 Recipe by Anna Gill
Serves: 6 1 -2 lb. cantaloupe, seeded and sliced into 2 to 2½ inch wedges 4 oz. Feta cheese (or a fresh Farmers’ cheese) at room temperature ½ cup good green olive oil Salt & freshly ground black pepper ¼ cup finely shredded mint, plus a few whole leaves for garnish 1. Preheat grill on high. 2. Brush both sides of the melon wedges with oil and sprinkle with salt and freshly ground black pepper. 3. Grill the melon wedges, about 5 minutes per side until they are singed. Transfer the slices to a serving platter. 4. Brush or drizzle each wedge lightly with a tiny bit more oil. 5. Crumble the Feta cheese atop the melon. 6. Sprinkle with shredded mint and garnish with the whole leaves.  Recipe by Anna Gill
Serves: 8 1 cup water ½ cup light brown sugar 1 scant teaspoon mint jelly 3 -4 cups cantaloupe chunks Juice of ½ lemon Pinch of salt 1. Combine the sugar and water in a saucepan. Bring to a boil. Lower the heat and simmer for 2 to 3 minutes, until the sugar is fully dissolved. Add the mint jelly and dissolve it fully. 2. Cool the syrup to room temperature. Set aside. 3. Place the cantaloupe chunks in a blender with a tablespoon of water. Blend until complete smooth. 4. Place a fine strainer over a medium to large bowl. Line the strainer with a cheesecloth. 5. Pour the puréed cantaloupe into the cheesecloth. Let drain for a few minutes. 6. Pick up the edges of the cheesecloth and begin to twist them around, forming a pouch of the fruit. Over the strainer, squeeze the pouch continually by twisting the ends of the cheesecloth to press the juices out and into the bowl. 7. Discard the remaining solids and put the juice back into the blender. 8. Add the water/sugar/mint syrup to the blender along with the lemon juice and the salt. 9. Mix well. 10 Pour the mixture into a large flat pan or dish. The larger the dish the more shallow the mixture, the easier the scraping. 11. Place the pan or dish into the freezer for about 30 to 35 minutes. 12. Take a fork and scrape it across all of the partially frozen mixture. You can stir the resulting mixture slightly and gently and then re-spread it throughout the dish or pan. 13. Repeat the scraping every fifteen to twenty minutes for up to 4 or 5 hours. Basically until you are ready to serve. 14. Granita may be store in a sealed container for up to a week. To refresh its granularity, let it thaw slightly an hour or so before serving. Return the granita to the freezer and scrape it with a fork as before.  Recipe by Anna Gill
Makes 1 ½ to 2 Pints 7 cups ½-inch cantaloupe chunks (from 2 ripe medium cantaloupes) 1 tart green apple peeled cored and coarsely grated 1½ cups sugar ½ cup fresh lime juice 2 tablespoons finely shredded basil ½ teaspoon freshly ground Black pepper 1. In a large, heavy, skillet, combine the cantaloupe, apple, sugar and lime juice. 2. Mash the mixture into a chunky pulp, a potato masher works well. Let stand for an hour to an hour and a half, stirring occasionally. 3. Bring the fruit mixture to a boil over moderately high heat, stirring often. Lower the heat to moderate and simmer the jam, stirring often to prevent scorching, until thickened, 20 to 30 minutes. 4. About halfway through the cooking time, using a large metal spoon or a twist of cheesecloth, skim off any white foam that has accumulated on the surface. 5. Remove from the heat and stir in the pepper. 6. Ladle the hot jam through a wide-mouthed funnel into 3 to 4 sterilized half-pint jars and seal with wax.  Recipe by Anna Gill
Serves: 4 2 cups red wine 3 tablespoons sugar 1 cantaloupe, halved and seeds removed 8 strips of lemon zest 1 tablespoon shredded mint leaves 1. Warm the wine in a shallow saucepan over low heat to the point of steaming. 2. Dissolve sugar in wine. Continue to simmer for a few minutes until it begins to thicken. Remove from heat and cool completely. 3. Using a melon baller*, scoop out balls of cantaloupe into four wine or martini glasses. 4. Spoon the red wine syrup over each serving. 5. Arrange 2 strips of lemon zest in each serving and sprinkle lightly with the shredded mint. Cover each glass with plastic wrap and refrigerate at least 30 minutes before serving. *Note: Any hard-edged round-bowled spoon will do the trick. |