INFUSED SUMMER MELON WITH ALMOND BUTTER AND WHIPPED CREAM CHEESE

Chef Demo Aaron Russell from Peachtree Road Farmers Market on Vimeo.

Infusion for Melon

2 cups sugar
2 vanilla beans, stripped
1 tablespoon whole black peppercorns
4 clove
2 star anise
1 orange, zested
1 finger of ginger Later in season
2 pc lemongrass
1 bunch mint
2 quarts water
sliced or chopped melon

1. Bring first 10 to a boil
2. Cover and infuse 20 minutes
3. Strain over sliced melon
4. Allow to cool
5. Use a dense melon such as cantaloupe, honeydew or canary. Their meat stands up to infusions better than soft ones like watermelon.

Whipped Cream Cheese

Almond Butter
Whipped Cream Cheese
1 cup plain Greek cream cheese
¼ cup milk
3 tablespoons sugar

1. whisk together until the consistency of whipped cream

To Plate

1. spread the almond butter on the plate
2. top with the infused melon
3. add a dollop of the cream on either the side or the top