We had a great time at our scape party in late June 2011! Here are Cyd’s recipes from that lunch:
- 2/3 cup sugar
- 1/2 cup water
- 3 cups 1-inch pieces peeled seeded cantaloupe (about 1/2 cantaloupe)
Combine sugar and water in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Transfer to 11x7x2-inch glass dish and chill until cold, about 2 hours.
Puree cantaloupe in blender/food processor until smooth. Add to sugar syrup in dish and stir until well blended. Cover and freeze until almost firm, stirring occasionally, at least 3 hours or overnight.
Transfer cantaloupe mixture to large bowl. Using electric mixer, beat until fluffy. Cover and return to the freezer and freeze until firm (do not stir) at least 3 hours or overnight. Use within 3 days.
(Note: if the cantaloupe is very ripe use a little less sugar.)
GARLIC SCAPE AND ALMOND PESTO
Makes about 1 cup
10 garlic scapes, finely chopped
1/2 cup asiago cheese grated
1/3 cup slivered almonds toasted
1/2 cup olive oil
Sea salt to taste
Put the scapes, cheese, almonds and half the olive oil in the food processor. Blend all the ingredients- then add the remainder of the oil.
Season with salt.
For storage press a sheet of plastic wrap over pesto to keep it from oxidizing.
LEMON AND SCAPE SALAD DRESSING
1 Tbsp. extra-virgin olive oil
1 Tbsp. fresh lemon juice
1 small clove garlic, minced or 1 or 2 scapes chopped finely
1/2 tsp. finely shredded lemon zest (optional)
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp.dry mustard
Whisk all ingredients together in a small bowl or put them in a jar and shake to blend. Use immediately or store, covered and chilled, up to 1 week (olive oil will solidify in the refrigerator but will melt quite quickly at room temperature again).
Makes for 1 large salad