Sliced Melon And Raspberries With Port Syrup Recipes

MELON WITH RASPBERRY SAUCE

Steps:

• Set aside a few raspberries for garnish. Place the remaining berries in a blender or food processor; cover and process until pureed. Add the honey, lemon juice and ginger; cover and process. Strain and discard seeds; set sauce aside., Cut the cantaloupe and honeydew into three wedges; cut each wedge widthwise in half. Remove seeds and rind. With a knife, slice each piece of melon lengthwise toward narrow end without cutting completely to the end. Open into a fan shape., On each dessert plate, place 2 tablespoons of raspberry sauce and a cantaloupe fan and honeydew fan. Garnish with reserved raspberries.

BOOZY MELON THREE WAYS

Steps:

• Tequila-Soaked Watermelon: Place sugar, tequila, orange liqueur, and 1/2 cup water in a small saucepan and bring to a gentle simmer over medium heat, stirring until sugar dissolves. Let cool slightly. Arrange watermelon in a single layer in a 9-by-13-inch baking dish. Pour syrup over fruit. Cover and refrigerate at least 6 hours and up to 1 day. Serve with mint and a drizzle of syrup; sprinkle with flaky salt and squeeze with lime juice.
• Gin-Soaked Honeydew: Place sugar, gin, orange liqueur, and 1/2 cup water in a small saucepan and bring to a gentle simmer over medium heat, stirring until sugar dissolves. Let cool slightly. Arrange honeydew in a single layer in a 9-by-13-inch baking dish. Pour syrup over fruit. Cover and refrigerate at least 6 hours and up to 1 day. Serve with tarragon and a drizzle of syrup; sprinkle with flaky salt and squeeze with lime juice.
• Vodka-Soaked Cantaloupe: Place sugar, vodka, orange liqueur, and 1/2 cup water in a small saucepan and bring to a gentle simmer over medium heat, stirring until sugar dissolves. Let cool slightly. Arrange cantaloupe in a single layer in a 9-by-13-inch baking dish. Pour syrup over fruit. Cover and refrigerate at least 6 hours and up to 1 day. Serve with basil and a drizzle of syrup; sprinkle with flaky salt and squeeze with lime juice.

MELON WITH STRAWBERRIES AND RASPBERRIES

Steps:

• Halve the melon. Remove the seeds. Fill the well with sliced strawberries and raspberries. If you want, add a splash of kirsch or Grand Marnier.

MOM'S BLINTZES

Steps:

• Make the crêpes: Combine the flour and salt in a large mixing bowl; set aside.
• Using a whisk or a mixer set on medium speed, beat the eggs in a bowl for 1 minute, or until frothy. Beat in the milk and butter.
• Add the flour mixture to the egg mixture and beat until smooth. Let the batter sit at room temperature for about 30 minutes to allow the gluten to soften a little and to ensure that the crêpes flow onto the pan as thinly as possible.
• Make the filling: Combine the cream cheese, farmer cheese, 2 tablespoons of the butter, the egg yolks, salt, and lemon juice in a large bowl. Using a whisk or a mixer set on medium speed, beat until smooth. Set aside.
• Preheat the oven to 400°F.
• Heat the butter in an 8-inch nonstick skillet over medium heat until sizzling. You will not have to grease the pan again after the first crêpe comes out. Lifting the hot pan in one hand, ladle about 2 tablespoons of the batter into the very center of the pan. Swirl the batter around to coat the bottom of the pan completely, but with the thinnest layer of batter possible.
• Cook the crêpe for 45 seconds to 1 minute. Flip the crêpe and cook it on the other side for no more than 30 seconds. The crêpe should be firm and still pretty blond, not brown. Stack each crêpe evenly one on top of the other on a plate as you continue to make them.
• When all the batter has been used up, arrange the crêpes on a clean work surface. Place about 2 tablespoons of the filling on the bottom third of each crêpe. Fold the bottom up over the filling. Tuck in the sides and roll up.
• Melt the remaining 2 tablespoons of butter in a large skillet over medium heat. Arrange the blintzes in a single layer in the skillet. Cook on one side until golden brown; then flip and cook until golden brown on the other side. If the blintzes seem to be sticking, the pan may not be hot enough. Turn the heat up a notch. You should not need to add any more butter. Serve immediately.

CAVAILLON MELON WITH PORT WINE, WATERMELON, AND BERRIES

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.

MELON WITH PORT AND MINT

Steps:

• Combine 1/3 cup water, 2 tablespoons minced mint and sugar in small saucepan. Stir over low heat until sugar dissolves. Bring to simmer. Remove from heat. Cover; let syrup stand at room temperature at least 2 hours or overnight.
• Strain syrup into small bowl. Stir in Port and 2 tablespoons minced fresh mint. Arrange melon slices on platter. Pour Port syrup over. Cover and chill 2 hours. Garnish with mint sprigs.

SLICED MELON AND RASPBERRIES WITH PORT SYRUP

Steps:

• Place the melon pieces in a pretty serving bowl. Sprinkle with the lemon juice. Pour on the port syrup.
• Carefully add the raspberries to the serving bowl, but don't mix them in. They will get mixed in on the plates. Refrigerate for 30 minutes. Serve chilled.