How nervous would you be if you were serving a brand new recipe to one of the world’s most famous chefs? Food University star instructor Curtis Aikens found out when he prepared pickled melons for Julia Child years ago. Pickled melons? As Curtis explains in the Skype interview (below), the dish turned into a big hit!
Curtis says it’s a great time of year to prepare pickled melons. We’ve posted the recipe below. Let us know how it turns out for you. If you’d like to witness Curtis’ cooking passion firsthand, he’s going to be at two big Food University events this weekend. You can catch him Saturday from 2-4pm at the IKEA at 41640 Ford Rd, in Canton, MI, near Detroit. On Sunday, Curtis will be at the IKEA at 8000 IKEA Way, in Bloomington, MN, in the Minneapolis-St. Paul area. See you there!
Fresh Pickled Melons
Ingredients:
- 2 Cups Melons cut into bite size piece (mixture of watermelon, cantaloupe, and honeydew)
- 2 tablespoon sugar
- 1 / 4 cup white wine
- 1 / 4 cup vinegar
- 1 teaspoon each fresh dill, tarragon, and mint finely chopped
Directions:
In a large bowl combine wine and vinegar. Add sugar and herbs mix until sugar dissolves. Add melons; turn to coat with herb and vinegar mixture. Chill and serve.
