1 tbsp orange zest
1/2 cup fresh orange juice
1/2 cup pineapple juice
1/3 cup sugar
2 tsp freshly grated ginger
4 cups peeled and diced cantaloupe (rockmelon)
1 cup yoghurt
3/4 cup sour cream
1 tsp vanilla extract
1 tbsp honey
2 tbsp chopped fresh mint

1 tbsp butter (15 ml)
1 tbsp oil (15 ml)
4 supreme cut chicken breasts, (wing bone attached, skin on) (each 6 to 7 ounces)
Coarse salt and freshly cracked black pepper, to taste
1/4 cup butter (60 ml)
2 sprigs of rosemary
1 clove garlic, chopped
Juice of 1/2 lemon
Zest of 1/2 lemon
1 tbsp white wine (15 ml)
1 tsp Dijon mustard (5 ml)

4 cups freshly brewed decaf espresso or double-strength coffee
1 cup sugar
2 tablespoons coffee flavored liqueur (Kahlua)
2 cups whipping cream
1 to 1 1/2 teaspoons vanilla extract
Shaved chocolate for garnish

1 Heat orange zest, juices, sugar and ginger and simmer until a thin syrup consistency. Remove from heat and cool.
2 In a blender, puree melon with cooled syrup until smooth. Add yoghurt, 1/2cup sour cream and vanilla and puree until smooth. Chill for at least 4 hours before serving.
3 For garnish, stir remaining 1/4 cup sour cream with honey and mint. Dollop or swirl sweetened sour cream on soup before serving.

1 Preheat oven to 400 degrees F.
2 Season the chicken with salt and pepper. Heat butter and oil in a skillet until smoking. Add the chicken breasts, skin side down and brown for 3 to 4 minutes. Shake the skillet once or twice to keep the skin from sticking.
3 Transfer to a roasting pan, skin side up. Roast chicken in oven until just cooked through, about 10 to 12 minutes.
4 While chicken is roasting make the sauce. Melt butter over medium heat in the skillet that was used to cook chicken. Let the butter foam. Add 2 sprigs of rosemary, garlic and whisk in lemon zest and juice, white wine and Dijon mustard.
5 Season the sauce with salt and pepper. Transfer chicken to sauce, skin side up. for 30 seconds and spoon over the chicken.

Serve with mini Potatoes baked with a touch of olive oil, rolled in Seas salt -and new season Asparagus sprinkled with grated cheddar or Parmigiano cheese before baking.

1 While coffee is hot, stir in sugar until dissolved; add coffee flavored liqueur.
2 Pour mixture into a 13x9-inch baking dish. Cover tightly with plastic wrap and freeze approximately 45 minutes or until icy at edge of pan.
3 Whisk to distribute frozen portions evenly. Cover and freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes.
4 Whisk to distribute frozen portions evenly. Cover and return to freezer and freeze about 3 hours or until frozen solid. Remove from freezer.
5 Using a fork, scrape granita down length of pan, forming icy flakes.
6 Return to freezer for at least 1 hour. Can be made 1 day ahead. When served, the granita should look like a fluffy pile of dry brown crystals.
7 In a medium bowl, whip whipping cream and 1 teaspoon vanilla extract until soft peaks form. Taste and whisk in more vanilla extract if necessary. Cover and store in refrigerator until ready to serve.
8 To serve, scoop flaked granita into tall goblets or parfait glasses, filling halfway. Top with whipped cream and sprinkle with shaved chocolate for garnish. Serve immediately with iced teaspoons.