drinks&nibbles: Prosciutto Straws and Melon Balls

The joys of summer are best served…uncomplicated. Simple flavor profiles and almost impossibly easy preparations rule the dog days. Borrowing from the classic Italian combination of ripe, juicy melon and savory cured ham, these recipes will have you by the pool or in the gadern with friends in under twenty minutes.

Midori, an almost retro, but popular-again melon liqueur serves as the base for the summer sipper. Japanese for “green,” Midori is flavored by the rare muskmelon, grown in only one small region of the country. Here I balanced its natural sweetness with short, salty prosciutto-loaded  “straws.”

 

Melon Ball

Makes 1 cocktail

 

1 ounce Midori Melon Liqueur

1 ounce vodka

4 ounces orange juice

 

Pour all ingredients in a tall glass filled with ice. Stir to combine. Garnish with melon balls if you wish.

 

 

Prosciutto Straws

Makes 18 4-inch straws

 

1 sheet frozen puff pastry

1 large egg

½ cup finely grated Gruyère cheese

¼ cup Parmigiano-Reggiano

½ teaspoon dried thyme

3 ounces prosciutto, about 6 thin slices

 

Remove frozen puff pastry from freezer and allow to thaw about 30 to 40 minutes on the counter until able to unfold and work with easily.

Preheat oven to 400 degrees.

Unfold puff pastry and cut crosswise in half. Cut each half into 9 1-inch strips. Beat the egg with 1 tablespoon water and brush about half of the mixture evenly over the pastry. Discard the remaining egg wash. Evenly sprinkle the Gruyère, Parmigiano, and thyme over the pastry and gently press into the strips.

Cut each slice of prosciutto lengthwise into three even strips, about 1 inch thick. Working one at a time, top each pastry strip with a prosciutto strip. Lightly pressing one end onto a parchment-lined cookie sheet, twist each strip two or three times. Press the twisted end lightly onto the pan to hold in place. Bake for 12 to 15 minutes till golden brown and crisp. Allow to cool 10 to 15 minutes before serving.