The Chatelaine B&B

Pine Grove Mills, Pennsylvania

Specialty Recipe

Melon Alaska

From Juliette Elkon & Elaine Ross, Menus for Entertaining. Last Course for a Winter Brunch

Ingredients

6 small cantaloupes

1/2 cup Grand Marnier

1/2 cup water

2 quarts orange sherbert

8 egg whites

1 cup granulated sugar

2 egg yolks

1/2 cup vanilla sugar*

Crushed ice

*Vanilla sugar is made by placing 2 vanilla beans in a pound of granulated sugar. Cover and let set for a week before using. Add more sugar from time to time and use instead of vanilla. (1 Tablespoon vanilla sugar = 1/4 teaspoon vanilla extract)

Cut 6 cantaloupes in half and remove seeds. Scoop out pulp with melon ball cutter and trim remaining meat from shell. Marinate melon balls for 1 hour in 1/2 cup water and 1/2 cup Grand Marnier, stirring frequently. At this point, preheat broiler to a medium heat. Then fill melon shells half full with well drained melon balls and cover with hard frozen sherbert.

Make a Meringue Norvegienne: Beat 8 egg whites until stiff and glossy, gradually adding 1 cup granulated sugar. Beat 2 egg yolks with 1/2 cup vanilla sugar until light and pale yellow. Fold yolks into whites, and cover tops of filled melons with the meringue. Set melons in pan of crushed ice and place on middle shelf of broiler to brown meringue.

Serve at once.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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