Watermelon, Champagne & Fresh Orange

Serves 4

Ingredients:

One 12-pound/5.4-kg watermelon
2 cups/470 ml freshly squeezed orange juice
2 cups/420 ml champagne
4 cups/540 g crushed ice

Method:

Cut the top stem end off of the watermelon. Using an apple corer, form 4 holes in the watermelon top. Set the watermelon top aside.  Trim the base of the watermelon slightly just so that it is flat on the bottom and can sit steady on the work surface.

Using a large metal spoon, scoop out the red watermelon flesh, hollowing the watermelon and leaving the pale rind casing.  Place the flesh in a colander set over a large bowl.  Using a potato masher, crush the flesh to extract the juices.

Strain the watermelon juice through a sieve and into an 8-cup/2-liter measuring cup. You should have about 4 cups/1 liter of watermelon juice.  Stir the orange juice and champagne into the watermelon juice.  Fill the hollowed out watermelon with 2 cups/270 g of crushed ice. Add half of the champagne mixture.

Place the top on the watermelon. Secure the watermelon top with toothpicks if necessary.  Insert straws into the holes in the watermelon top and serve immediately.  Refill the watermelon with the remaining ice and champagne mixture as needed.

Southeast Asian Coconut & Lemongrass Broth with Scallops & Shrimps

Serves 4

Ingredients:

For the Sauce:

2 tablespoons olive oil
1 onion, thinly sliced
¼ teaspoon turmeric
1 tablespoon finely chopped peeled fresh ginger
2 garlic cloves, finely chopped
2 tablespoons green curry paste
2 cups water
1 stalk fresh lemongrass, coarsely chopped
2 fresh kaffir lime leaves
1 14-ounce can unsweetened coconut milk
Salt — to taste

For the Seafood and Vegetables:

12 sea scallops
12 colossal shrimp
Salt and freshly ground black pepper
3 tablespoons olive oil
One 1-pound bunch asparagus, trimmed, halved lengthwise
2 organic carrots, peeled, thinly sliced
4 ounces snow peas, stringed
Fresh cilantro leaves, for garnish

Method:

To make the Sauce:

Heat the oil in a heavy large saucepan over medium heat. Add the onions and sauté for 8 minutes or until soft.  Stir in the turmeric.  Add the garlic and ginger and sauté for 3 minutes.  Add the green curry paste and sauté for 5 to 6 minutes.  

Add the water, lemongrass and kaffir lime leaves, and bring to a boil over high heat.  Add the coconut milk. Return to a boil over high heat.  Decrease the heat to medium and simmer the sauce for 15 minutes or until the sauce reduces and thickens slightly.  

Strain the sauce through a fine meshed sieve and return the sauce to the saucepan. Discard the solids in the sieve. You will have about 2 ½ cups of sauce. Season the sauce to taste with salt.  Cover and keep the sauce warm.

To prepare the Seafood and Vegetables:

Place a large non stick sauté pan over high heat and allow the pan to get very hot for 2 to 3 minutes.  Sprinkle the scallops and shrimp with salt and pepper.  Add 2 tablespoons of oil to the pan.  

Place the scallops in the hot pan and fry until dark golden brown on the bottom, about 3 minutes. Turn the scallops over and fry until dark golden brown on the bottom and just cooked through, about 3 minutes longer. Remove the pan from the heat.

Meanwhile, heat another large sauté pan over high heat until it is very hot. Add 1 tablespoon/15 ml of oil to the hot pan.  Add the shrimp and cook for 2 minutes on each side or until just cooked through. Transfer the shrimp to the same pan with the scallops.  Add the remaining 1 tablespoon/15 ml of oil to the same pan that was used to cook the shrimp. Return the pan over high heat. 

Add the asparagus, carrots and snow peas, and stir-fry for about 5 minutes or until the vegetables are crisp-tender.  Divide the vegetables among 4 large serving bowls.  Divide the shrimp and scallops among the serving bowls.  Ladle the broth over the vegetables and seafood.  Garnish with cilantro leaves and serve.

Champagne Poached Strawberries with Mascarpone

Serves 4

Ingredients:

2 1/4 cups/500 ml champagne
1/4 cup/45 g plus 3 tablespoons/40 g sugar
1 pound/450 g fresh strawberries, rinsed, patted dry, trimmed
4 ounces/113 g crème fraîche
4 ounces/113 g mascarpone cheese

Method:

Combine the champagne and 1/4 cup/45 g of sugar in a medium saucepan.  Bring the champagne to a boil over medium-high heat.  Place the strawberries in a medium bowl.

Once the champagne has come to a boil, pour it over the strawberries ensuring the strawberries are covered completely.  Allow the champagne to cool then cover with plastic wrap and refrigerate for at least 2 hours.  The strawberries will keep up to 2 days in the refrigerator.

In a small bowl, whisk the crème fraîche, mascarpone and remaining 3 tablespoons/40 g of sugar to blend.  Scoop the crème fraîche mixture in the center of 4 bowls.  Place the strawberries around the outside of the crème fraîche mixture.  Pour a little of the champagne juice into each bowl.  Serve, eat and be happy!