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For herb syrup: In a large, microwave-safe glass measuring cup, combine the sugar, water, and herbs. Microwave on high power until the sugar dissolves, 3 to 4 minutes.
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1 large ripe melon; 5 fourme d’Ambert, or Stilton; 57 oz virgin olive oil; several handfuls of red or green sorrel, washed, and tough ribs removed; leaves from a bunch of purple or green basil
In Cantonese, bitter melon is referred to as "the cooling melon," using the term leung gwa. [6] In the region of China's Pearl River Delta, bitter melon soup is prepared from fresh melons during the summer, and also from dried bitter melon powder during other seasons. [6] It may be prepared including fish such as bass or carp. [6]
Melon ball – balls of melon made using a melon baller; Melon soup – soup prepared with melon as a primary ingredient; Pinakbet – usually includes bitter melon, [2] and is an indigenous Filipino dish from the northern regions of the Philippines. Pinakbet is made from mixed vegetables steamed in fish or shrimp sauce. [3]
As the Jewish Festival of Lights, or Hanukkah, is fast approaching (December 25, 2024 to January 2, 2025), we’re looking forward to playing dreidel (and winning gelt!), lighting the menorah with ...
Place a cherry into a cocktail glass. Place crushed ice into cocktail shaker, add Midori, then the Cointreau and lemon juice. Shake well and strain into the chilled cocktail glass and serve. Garnish with a slice of honeydew melon. A variation can be made by replacing the Cointreau with vodka. [3]