Melon And Blueberry Coupe With White Wine Vanilla And Mint Recipes

MELON-BERRY SALAD

Steps:

• For dressing, whisk together yogurt, coconut milk and orange juice. Refrigerate until serving., To serve, place fruit in a large bowl; toss gently with dressing. Sprinkle with coconut.

MELON FETTUCCINI WITH SWEET WINE AND FRESH MINT

Steps:

• Peel and seed the cantaloupe. Using a mandoline with wide julienne blade, gently shave the melon into batons into 4 bowls or plates. (Do not try to arrange the melon batons on the plate, they are fragile.)
• Sprinkle each plate of melon with pinch of salt. Pour the chilled wine over top. Sprinkle with mint and serve immediately or chill in refrigerator until ready to serve.

MELON COUPE WITH VANILLA

Steps:

• Combine 1/2 cup wine and sugar in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Stir over low heat until sugar dissolves. Remove from heat. Let steep 30 minutes. Remove vanilla bean.
• Combine fruit in large bowl. Add remaining 1 cup wine to sugar syrup. Pour over fruit. Cover and refrigerate 2 hours.

MELON AND BLUEBERRY COUPE WITH WHITE WINE, VANILLA AND MINT

Steps:

• Combine 1/2 cup wine and sugar in small saucepan. Scrape in seeds from vanilla bean; add bean. Stir over low heat until sugar dissolves and syrup is hot, about 2 minutes. Remove from heat and let steep 30 minutes. Remove vanilla bean from syrup.
• Combine all fruit in large bowl. Add mint and remaining 1 cup wine to sugar syrup. Pour over fruit. Cover and refrigerate at least 2 hours. (Can be prepared 6 hours ahead. Keep refrigerated.)
• Spoon fruit and some syrup into large stemmed goblets.

COLD HONEYDEW AND MINT SOUP IN CANTALOUPE

Steps:

• In a blender in batches or in a food processor purée the honeydew, the mint leaves, the lime juice, the sugar to taste, and a pinch of salt until the mixture is smooth, transfer the soup to a bowl, and chill it, covered, for a least 1 hour or overnight. The soup may be made 2 days in advance and kept covered and chilled. Arrange the cantaloupe halves on 6 small plates, ladle the soup into them, and garnish each serving with a mint sprig.

WATERMELON-BLUEBERRY SALAD

Steps:

• In a small bowl, combine the honey, lemon juice and mint. Add watermelon and blueberries; toss gently to coat. Chill until serving.

MELON AND BERRIES STEEPED IN RED WINE, SAUTERNES, BASIL, AND MINT

Steps:

• Prepare an ice bath; set aside. Tie basil and mint in a small square of cheesecloth. In a small saucepan, combine Sauternes, red wine, sugar, vanilla bean, and mint-basil bundle. Bring mixture to a boil, stirring to dissolve sugar. Remove from heat; transfer to ice bath. Chill until lukewarm. Add melon, strawberries, and blackberries; transfer to a large bowl. Cover; place in refrigerator 4 to 6 hours.
• To serve, remove vanilla bean. Stir in raspberries. Transfer mixture to four bowls. Drizzle about 2 tablespoons Champagne over each, and garnish with currants, if desired, and mint.