What do you do when your CSA Basket feels like it’s full of boulders? We discovered about six small cantaloupe and one fairly large watermelon in there this week..sooooo, other than just eating a lot of melon with every meal, I was determined to make a dessert from two tonight. I peered into the recesses of the fridge, spied some blueberries and a bit of fresh ginger. Eureka! This recipe is a snap, and like the little black dress you’ve come to depend on, I do believe this sauce is a keeper. I have many plans for this baby, like serving some spooned over ice cream, cheesecake, lemon pound cake or even just spooned into my mouth. You have to start with some mighty good melons, which by the way, is the season here in Reno. The Fallon Hearts of Gold melons are small, super sweet ambrosia, and they are plentiful right now at the market.
Start the sauce while you are busy at the stove doing something else. Tonight I won’t even tell you what the boys wanted for dinner, but I will give you a hint. It involves a blue box and a streetcar. Add some chicken and you are good to go. But let’s not go there. Even good cooks need the night off, ya know? Besides, what else can you get going in five minutes when you’ve just woken up from a nap, cover with a lid and serve about 25 minutes later? I have no guilt.
So find a small sauce pan and go to town. Also you need a grill pan or you can use your outdoor grill.
Honey Ginger Blueberry Sauce
2 cups fresh blueberries
1/4 cup honey
1 inch knob fresh ginger, peeled and minced
1 teaspoon lemon juice
1 teaspoon vanilla
Set a small saucepan over medium high heat and add the blueberries. Add the rest of the ingredients and bring to a boil. Boil for about 8-10 minutes, stirring every few minutes, until thickened. Turn off the burner and let stand. Sauce should be thick, kind of like fruity jam, with some of the berries burst and some whole. Taste and add more honey if you like. That’s it! Really! Keep what’s left in the fridge. Will be good for a few days.
2 small ripe cantaloupe
Heat a grill pan to high, or heat the outdoor grill to high. Slice the melon in half and remove the seeds with an ice cream scoop or big spoon. Slice into wedges. When the pan/grill is very, very hot, lay the melon down and grill each side about a minute, just until you see some grill marks. Place on a plate and serve with sauce. Garnish with fresh mint. Enjoy!