RECIPE: Melon with Serrano Ham and Sherry Reduction
December 14, 2011 1:48PM
Melon with Serrano Ham and Sherry Reduction, at Mercat a la Planxa, 638 S. Michigan Avenue, Wednesday, December 7, 2011. | John H. White~Chicago Sun-Times.
Updated: December 14, 2011 1:48PM
MAKES 10 SERVINGS
½ cup agave syrup ¼ cup Spanish olive oil Zest of 1 lime Juice of 2 limes Kosher salt and freshly cracked pepper 2 t
removed with a melon baller 1 cup honey ¾ pound thinly sliced Serrano ham
Meanwhile, prepare sherry reduction: Whisk honey, sherry and salt to taste in saucepan over medium heat. Bring to boil and simmer until reduced by half, about 8 minutes. Allow to cool to room temperature.
To serve, wrap melon balls with small piece of ham and secure with toothpicks. Place on serving platter and drizzle with cooled sherry reduction.
Adapted from Cory Morris, Mercat a la Planxa
Nutrition facts per serving:
301 calories, 8 g fat, 2 g saturated fat, 24 mg cholesterol, 45 g carbohydrates, 41 g sugars, 10 g protein, 938 mg sodium, 1 g fiber
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