Cavaillon Melon With Port Wine Watermelon And Berries Recipes

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CHAMPAGNE MELON SOUP WITH RASPBERRY ICE BALLS



Champagne Melon Soup With Raspberry Ice Balls image

Melon with port is a traditional combination in France, the wine served in half a Cavaillon melon, but I always though it could be improved. The beautiful pastel shades of the melons are lost in the deep red-purple of the wine, and port overwhelms the taste of the fruit. In this recipe, the raspberry ice cubes add color and another flavor dimension to the soup, which is quite intense: they make it taste like a kir royale. I keep raspberry cubes in the freezer for more than just this soup. You can also drop them into a glass of Champagne or a martini.

Provided by Michel Richard

Categories     soups and stews, appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 7

2 cups raspberries
Sugar
1 ripe honeydew melon
2 ripe cantaloupes
2 tablespoons fresh lemon juice, or to taste
12 large mint leaves
1 1/2 cups Champagne

Steps:

  • In a blender, combine raspberries with 4 tablespoons water. Purée until smooth. Line a strainer with cheesecloth, and set over a bowl. Pour in purée, and twist cloth to squeeze out purée. Stir in 4 teaspoons of sugar, or to taste. Spoon mixture into an ice cube tray that makes round balls or another decorative shape. Freeze until firm.
  • Cut honeydew melon in half, and remove seeds. Using a melon baller, remove flesh from melon to within 3/4 inch of peel. Set aside melon balls. Using a large spoon, scrape out and reserve remaining flesh. Discard peels.
  • Cut cantaloupe in half, using a straight cut or saw toothed design. Remove seeds. Using a melon baller, remove flesh to within 1/4 inch of peel; reserve any extra flesh. Cut off bottoms of cantaloupes, so they stand securely. In a large bowl, mix honeydew and cantaloupe melon balls with lemon juice. Place an equal amount of melon balls in each melon half, and refrigerate.
  • In a blender, purée any honeydew or cantaloupe flesh that has not been shaped into balls. Press through a fine strainer, and add 2 teaspoons of sugar. Refrigerate if desired.
  • To serve, spoon 2 tablespoons of melon purée over melon balls in each cantaloupe half. Allow to sit at room temperature for 30 minutes. Meanwhile, cut mint leaves into very thin strips, and dust lightly with sugar. Arrange 4 raspberry balls in each melon half, and sprinkle with mint. Set each melon half in soup bowl. At the table, pour Champagne directly into cantaloupe halves, and allow to fizz out and over cantaloupes.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 1 gram, Carbohydrate 63 grams, Fat 1 gram, Fiber 9 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 94 milligrams, Sugar 54 grams

MELON WITH PORT WINE



Melon With Port Wine image

This is from my 365 Ways to Cook Vegetarian cookbook. They say to serve this as a first course dish.

Provided by dicentra

Categories     Melons

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 3

1 ripe cantaloupe
1/2 cup port wine
mint leaf (to garnish)

Steps:

  • Cut cantaloupe in half and scoop out seeds.
  • Pour ½ cup port into each melon half.
  • Cover and refrigerate until well chilled, at least 2 hours. Decorate with mint leaves and serve ice cold.

CLASSIC POUND CAKE TOPPING



Classic Pound Cake Topping image

Serve this with our Classic Pound Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 4

2 cups berries
2 tablespoons sugar
1 teaspoon lemon juice
Whipped cream

Steps:

  • To make macerated-berry topping, combine berries, sugar, and lemon juice in a bowl. Cover; refrigerate for 30 to 60 minutes. Serve with whipped cream.

PORT WINE DRUNKEN MELON WITH SPANISH CHEESES



Port Wine Drunken Melon with Spanish Cheeses image

Provided by Food Network

Categories     dessert

Time P1DT12h

Yield 4 to 6 servings

Number Of Ingredients 3

A selection of 3 to 6 different Spanish cheeses
1 bottle of port wine
1 melon, top removed and seeds scooped out (top reserved)

Steps:

  • 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.

CAVAILLON MELON WITH PORT WINE, WATERMELON, AND BERRIES



Cavaillon Melon with Port Wine, Watermelon, and Berries image

Because it's small, a Cavaillon melon makes a perfect bowl for a single serving. Here it's filled with scarlet raspberries and watermelon, and the orange Cavaillon melon itself.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

6 Cavaillon or other small melons (about 1 1/4 pounds each)
4 pounds red watermelon
1/2 pint red raspberries
1/4 cup ruby port wine
1 tablespoon sugar
2 tablespoons fresh lemon juice

Steps:

  • Cut off top quarter of each melon using a round chisel or sharp paring knife to cut a scalloped edge; scoop out seeds. Working over a bowl to collect juice and using a 7/8-inch melon baller, make 2 cups of melon balls from top and bottom of melon; add melon balls to bowl with juice.
  • Working over the bowl to collect juice, make 2 cups melon balls from the watermelon, avoiding seeds. Place watermelon balls in the bowl, and remove any seeds.
  • Add raspberries, port, sugar, and lemon juice to bowl, and toss well to combine. Let stand about 15 minutes.
  • Spoon melon mixture and juices into carved melons, and serve immediately.

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