Rick Rider wrote:

> On Wed, 01 Jun 2005 22:43:30 GMT, Joseph Littleshoes
> > wrote:
>
> snip
> >Well...maybe i will work on a menu for our 4th of July party but that
>
> >particular menu almost writes itself, like the American Thanksgiving
> day
> >menu it is pretty much set by tradition and m' people tend to get all
>
> >prissy if i get jiggy with it. Burgers, dogs, potato salad,
> watermelon
> >plain for the kids and triple X for the adults (recipe on request),
>
> OK, go ahead, my curiosity is piqued now.
> What's the recipe
>



Here you go, the original recipe is called Melon frappe au porto or

Chilled melon with port
-----------------------------

Choose a cantaloup melon which is just ripe. Cut a piece off the top
about 2 - 3 inches in diameter. Remove all the seeds with a spoon and
then scoop out the flesh. Sprinkle the scooped out flesh with sugar and
port wine and then replace in the melon case. Surround with crushed ice
and put into the refrigerator for 2 hours. To serve, arrange the melon
on crushed ice and use very cold plates.

Note; Brandy or curacao can be used instead of port wine, and if liked
a few tbs. of orange ice may be added.
------------------------------

The following is my variation

XXX watermelon
---------------------

Choose a large ripe watermelon and cut off one end (use a decorative
fruit knife if desired), stand up right and scoop out the contents,
puree and strain to remove seeds. Combine the puree with vodka, rum,
champagne, watermelon schnapps, lemon liquor or whatever liquor or wines
desired, return the puree to the scooped out watermelon shell and
refrigerate till icy cold. To serve stand up right in a large bowl of
crushed ice and ladle into appropriate glasses with a bit of the ice
using the melon as a punch bowl.

A variation of my variation is to cut a small hole in a side of the
watermelon, pour in whatever liquor desired and as much as the melon
will absorb and then serve chilled by making a larger hole and scooping
out the contents, serve in a bowl with a spoon.

I like to use a nice sauterne, rhine wine or a chenine blanc. Though
apple jack or other hard cider is good with the watermelon. Vodka with
touch of vermouth, though not to my taste has been raved about by
friends, however i suspect it is the effect of the alcohol rather than
an appreciation of the flavour that garnered the praise. Brandy
flavoured with an orange liquor is used by a friend of mine after i
introduced him to the recipe and while, again, not to my taste is
considered quite good by many people.
---
Joseph Littleshoes