Swedish Melon With Red Raspberry Puree Melon Och Hallendessert Recipes

DRUNKEN MELON BALLS

Steps:

• Place the melon balls in a large bowl which can be refrigerated.
• Dissolve the sugar in the rum and add the lemon juice.
• Pour the liquid mixture over the melon balls and toss lightly to coat.
• Sprinkle with lemon and lime zest.
• Place in the refrigerator for one hour before serving.
• Toss again slightly before serving.

CUCUMBER MELON SALAD WITH RASPBERRY VINEGAR

Steps:

• Partially peel the cucumber so it leaves stripes of dark green for color. Cut the cucumber into bite-size pieces and put in a medium bowl.
• Cut the cantaloupe into cubes or use a melon baller. Add to the cucumber.
• Thinly slice the radishes. Add to the melon and cucumber.
• Toss the salad with the vinegar.
• Sprinkle with pepper.
• Refrigerate, covered, until chilled, about 30-60 minutes.
• Serve on salad plate over lettuce leaves.

CANTALOUPE BREAD

Steps:

• Mix eggs, oil, sugar and vanilla.
• Add pureed cantaloupe to mixture.
• Sift dry ingredients; add to liquid.
• Pour into 2 greased and floured 9x5 loaf pans (or spray them with Baker's Joy).
• Bake 325°F for 1 hour or until done.
• Check after 50 minutes.
• I have also made this into muffins.
• Bake for about 25-30 minutes.

MELON-OCH HALLENDESSERT (SWEDISH)

Steps:

• 1. Cut melon in half and scoop out seeds. Scoop out melon with melon baller, or you can cut into small bite-sized cubes. Place in a serving bowl. At this point you have a choice. You can marinate the melon in a little rum for an hour or more, or you can just continue. If you marinated them, pour off any extra alcohol. Now, place raspberries in sieve over small bowl, and force berries thru sieve to remove seeds. (You can do this with the back of a spoon or just use your fingers.) Add sugar and lemon juice to seived raspberry puree. Pour raspberry puree over melon and chill for several hours. Serve from bowl, or serve in individual dessert dishes. You can even serve this with a little ice cream or whipped cream. But it's delicious just as is!

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.

MANGO SHERBET (HELADO DE MANGO)

Steps:

• Combine water, 1/2 cup sugar, and salt in saucepan. Cook 5 minutes, and cool.
• Combine mangoes and cream in blender container. Blend til smooth. (Or, mash mangoes with a fork and add cream stirring to incorporate.).
• Stir in cooled syrup and lemon juice. Divide and freeze mixture in two freezer containers until partially frozen (you can use one container, but it will take longer).
• Meanwhile chill a mixer bowl. In a separate bowl, beat egg whites to the soft peak stage. Gradually add 1/4 cup sugar to the egg whites, and continue beating until the peaks are stiff.
• Add contents of freezer containers to the chilled bowl, and break into chunks. Beat with a mixer until smooth. Fold in beaten egg whites. Return to the freezer containers, and freeze until firm.

MASCARPONE DESSERT WITH RASPBERRY PUREE

Steps:

• Puree the raspberries in blender.
• Press through a fine sieve to remove seeds.
• In a medium bowl, beat together the mascarpone, sugar, vanilla and raspberry puree with electric mixer until smooth and fluffy.
• Spoon into individual dessert dishes and garnish with the extra raspberries.
• Refrigerate at least 1 hour before serving.

MELON BALLS WITH RUM AND LIME

Steps:

• In a small saucepan, mix the sugar and water.
• Bring to a boil, reduce the heat and simmer for 5 minutes.
• Add the grated lime peel and cool the mixture.
• Add the rum and lime juice.
• Pour syrup over the melon balls.
• Chill covered, for 3 to 5 hours.

SWEDISH MELON WITH RED RASPBERRY PUREE (MELON-OCH HALLENDESSERT)

Steps:

• Cut melon in half and scoop out seeds.
• Scoop out melon with melon baller, or you can cut into small bite-sized cubes.
• Place in a serving bowl.
• At this point you have a choice. You can marinate the melon in a little rum for an hour or more, or you can just continue.
• If you marinated them, pour off any extra rum.
• Now, place raspberries in sieve over small bowl, and force berries thru sieve to remove seeds. (You can do this with the back of a spoon or just use your fingers.).
• Add sugar and lemon juice to seived raspberry puree.
• Pour raspberry puree over melon and chill for several hours.
• Serve from bowl, or serve in individual dessert dishes.
• You can even serve this with a little ice cream or whipped cream. But it's just fine on it's own.