Recipe courtesy of Norman Van Aken
Show: Chef Du Jour
Episode: Norman Van Aken
Save Recipe Print
Total:
36 hr
Prep:
36 hr
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Pour the port into the melon 1 to 3 days in advance of the dinner. Chill in the refrigerator with the top put back in place and wrapped in plastic wrap.

When ready to serve:

Remove the melon from the refrigerator and take off the wrap and top. Pour out the port from the melon into a bowl. Cut off the rind and cut the melon into pieces. Put the pieces into four cool bowls. Serve with the cheeses on a side platter.

Note: The port could be poured back over the melon or reserved for another use.

This is also nice with a bowl of lightly seasoned toasted almonds and some port wine.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Spiced Red Wine-Poached Pears

Recipe courtesy of Ellie Krieger

Red Wine Pot Roast

Recipe courtesy of Ree Drummond

Drunken Red Wine Pasta

Recipe courtesy of Food Network

Poached Red Pears in Port Wine

Recipe courtesy of Edison Mays Jr.

Creole Lamb Chops with Port Wine Demi

Recipe courtesy of Palace Grill

Honeydew Melon Soup with Ice Wine

Recipe courtesy of Bob Blumer

Drunken Floats

Recipe courtesy of Sandra Lee

Drunken Shrimp

Recipe courtesy of The Neelys

Browse Reviews By Keyword