Friends who were out of town came up and friends already in town came out.
The combination of these two groups –> time of my life.
Celebrations kicked off Friday night and lasted the entire weekend, ending with one of the best Sunday Dinners ever.
It was one of those weekends where everything we did, we did together.
Every event, every picture, every wink, every laugh… everything I fucking ate, was thanks to and because of them.
I seriously won the jackpot when it comes to my circle of friends.
They let me out of their sight for a couple hours Sunday afternoon and I used that time to do laundry.
But that was about all I had time for.
Which brings me to this recipe.
Inspired by Eric Ripert and conceived because of the insane heat wave we are in, plus the fact that I never made it to the grocery store.
I turned 29.
Let’s just go on and get that out of the way..
Sauteed Melon & Icecream wih Port-Balsamic Sauce
What I Used
Half stick Unsalted Butter. 1 med Cantelope. 2 cups Port. 3 tbsp Balsamic Vinegar. 1 pint Vanilla Icecream.
What I Did
And I know what you’re thinking.
You’re thinking why the fuck would you want to saute fruit on a hot ass day??
Because I’m a moron.
No but seriously, I thought the same thing.
Then I figured it’s simple enough so I can afford to play around with it.
Shit came out INCREDIBLE.
The balsamic in the port sauce is a surprising compliment to the icecream and goes sooooo well with the melons.
Even if you just do the sauce, you have to try this.
Simmer until it is reduced to about 1 cup, about 20 mins.
Then add in 1 tbsp butter, shaking the pan to incorporate.
The sauce should be shiny and clear.
Remove from heat and set aside.
Saute until the side down is lightly browned.
Try not to move them around too much in the pan while they’re sauteing or they won’t carmelize well.
Flip and brown the other side.