3 cup corsely chopped cantaloupe
3 cup corsely chopped honeydew
2 cup fresh orange juice
3 tbsp honey
2 cup dry champagne
1 cup whipping cream
1 fresh mint leaves (garnish)
Directions
Note: Melons should be RIPE. Finely chop 1 1/2 cups each of
cantaloupe and honeydew melons. Set aside. Place remaining coarsely
chopped melons in blender with orange juice, lime juice and honey
(this will only take a few seconds). Pour into large bowl. Stir in
champagne and reserved melon. Cover and refrigerate until ready to
serve. Pour into iced bowls. Whip cream and use as garnish with fresh
mint leaves. Makes 6 to 8 servings
Servings: 6 servings
Cold Melon Soup Recipe brought to you by Recipe Ideas
Categories: Fruit; Soup
The History of Recipes
It is quite possible to follow the history of written cooking instructions way back into the far past, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. However, in the main part, these old recipes were just very simple hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to food historians are some tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. Progressing into Roman times 25BC a roman called Apicius created a number of documents which described recipes cooked by the Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Aspicius also tells us how the ancient cooks used many aromatic flavors, including a few you will know for example thyme, fennel and parsley. Continuing our culinary historical journey, we find two books which date from the 14th Century : a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these books are not about the curry that is popular today, but instead descriptions of the types of meals enjoyed by the upper classes of the period. Later on, in the 15th century, people returning from the crusades brought back many new spices and herbs from the holy land, such as coriander, parsley, basil and rosemary. The introduction of these new tastes caused an increase in manuscripts on food, many of which are kept safe in private collections. Over the succeeding few centuries, the families of Europe tried to offer the most exotic meals, and consequentially cooks and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, trying out, and writing down the recipes of their peers. When we get to the twentieth century, cookbooks were starting to become popular mostly due to better eduction, people having more free time and having more money to spend. The TV revolution gave us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Cold Melon Soup recipe.
