Scape Party Recipes

 

We had a great time at our scape party in late June 2011!  Here are Cyd’s recipes from that lunch:

CANTALOUPE SORBET

6 servings

  • 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