Summer fruits are so plentiful right now that it’s almost frustrating. It’s like seeing everyone we love at a joyous family reunion. The visits are too short. The hugs and stories are too few. But we absorb and consume all we can. These bursts of freshness and flavor have to sustain us for a long time.
The concept for Melon Cakes with Rosemary Lavender Syrup originates from the stunning array of melon shape options. There is so much melon at once that we have the luxury of playing with our food. The discarded shapes are as delicious as they are geometrically pleasing. Still, these festive little melon cakes are worth the carving and shaping effort. They present as easily as a dessert as they do a salad course (without the herb syrup, of course). It depends on how sweet you want them to be. I have drizzled them with vinaigrette in a circle of greens with beefsteak tomato slices in between, and also served them with a sorbet layer at the meal’s end. Both approaches are showstoppers.
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Your website for strawberry pie doesn’t work to find the recipe.
I cant find the strawberry pie either
Hi John, you can find the strawberry pie recipe pictured in the spring magazine here: https//ncfieldfamily.org/food/recipes/strawberry-recipes/2/
Hope this helps!