Melon With Beaumes De Venise Recipes

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MELON WITH BEAUMES-DE-VENISE



Melon with Beaumes-de-Venise image

Any sweet dessert wine may be substituted for the Beaumes-de-Venise, a naturally sweet white wine that comes from the Rhone area of France.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 2

2 cups Beaumes-de-Venise
1 ripe melon, or a mixture of melons, such as honeydew, Crenshaw, and cantaloupe, seeds and rind removed, cut into 1-inch cubes

Steps:

  • Chill the wine until it is extremely cold, at least 3 hours.
  • Divide the melon cubes among 4 decorative serving glasses. Pour 1/2 cup wine over each glass of melon, and serve immediately.

MELON TART WITH MUSCAT DE BEAUMES-DE-VENISE



Melon Tart with Muscat de Beaumes-de-Venise image

Provided by Food Network

Yield 6 servings.

Number Of Ingredients 11

1 small melon, such as cantaloupe or honeydew, peeled, seeded and sliced thin
2/3 cup Muscat de Beaumes-de-Venise, plus 2 tablespoons
8 tablespoons granulated sugar, in all
1 1/2 cups sifted flour
1/2 teaspoon salt
8 tablespoons chilled sweet butter, cut into bits
1 whole egg, plus 2 egg yolks
1/4 cup milk
1/2 cup apricot jam
1/2-2/3 cup pastry cream
Mint for garnish

Steps:

  • Arrange melon in a shallow dish. In a bowl combine Muscat de Beaumes-de-Venise and 5 tablespoons of the sugar. Pour over melon and chill for 24 hours. Drain.
  • Prepare the pastry: In a bowl combine flour and 1 tablespoon of sugar with salt. Add butter and blend until mixture resembles coarse meal. In another bowl whisk together the egg and milk. Add flour mixture and stir until mixture forms a soft dough. Chill, covered, 2 hours.
  • Pre-heat oven to 350 degrees. Roll out the dough into a 1/8-inch thick round on a floured surface. Place the dough onto a 10-inch tart pan with a removable bottom. Prick the pastry shell all over with a fork and cover with a sheet of buttered wax paper. Fill the shell with dried beans, and place in the pre-heated oven for 8 minutes. Remove the beans, prick again with a fork, and bake for another 10 minutes or so, or until the tart is golden brown. Remove and let cool.
  • Prepare the apricot glaze: In a small, heavy saucepan, combing the apricot jam with 1 tablespoon of sugar and 2 tablespoons of Muscat de Beaumes-de-Venise. Bring to a boil and boil for 1 minute. Strain.
  • To assemble: Brush a thin layer of the hot apricot glaze over the bottom of the tart shell. Then place a thin layer of pastry cream (you might have a bit left over). Arrange the melon slices over the pastry cream. Warm the remaining apricot glaze and brush over the melon slices. Let the tart rest for at least 15 minutes.
  • Garnish the center of the tart with mint leaves. Include a mint leaf with each serving. If desired, serve a chilled glass of the melon marinade with the tart.

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.

COCONUT FLAN WITH APRICOTS AND BEAUMES DE VENISE



Coconut Flan with Apricots and Beaumes de Venise image

Call me boring, but I prefer my sweets on the simpler side, and I drive my pastry chefs crazy with my penchant for, well, plain vanilla. When it comes to custards, I'm a particularly staunch traditionalist. So, when pastry chef Roxana Jullapat told me about her coconut flan, I was skeptical. But its elegant and classic presentation charmed me instantly-a snow white cylindrical custard oozing with golden caramel syrup and surrounded by Elgin Marble apricots simmered in Beaumes de Venise, orange juice, and spices. Roxana's coconut flan convinced me that there's life beyond a vanilla pot de crème (which is also delicious! See page 235).

Yield makes 8 servings

Number Of Ingredients 15

1 cup granulated sugar
One 14-ounce can condensed milk
One 12-ounce can evaporated milk
1 teaspoon pure vanilla extract
4 extra-large eggs
1 cup dried unsweetened shredded coconut
Apricots and Beaumes de Venise (recipe follows)
1 vanilla bean
1/2 cup freshly squeezed orange juice
1/2 cup Beaumes de Venise or other sweet white wine, such as Sauternes
2 tablespoons granulated sugar
2 tablespoons orange-blossom honey
1/2 cinnamon stick
5 whole cloves
9 apricots, pits removed, halved

Steps:

  • Preheat the oven to 300°F.
  • Stir together the sugar and 1/4 cup water in a very clean medium-sized saucepan. Over medium heat, bring to a boil without stirring. Continue cooking about 10 minutes, until the sugar caramelizes and becomes a deep golden brown. Immediately remove the pot from the heat and pour about 1 teaspoon of the caramel (being very careful, because it's very hot) into each of eight ramekins. Swirl the ramekins, to coat the bottom evenly with the caramel. Allow to cool and harden.
  • Pour the condensed milk, evaporated milk, vanilla extract, eggs, and coconut into a blender, and mix at high speed for 30 seconds or so, until incorporated.
  • Pour the mixture into the caramel-coated ramekins-stirring it before you pour, to make sure the coconut is incorporated. Fill each one to about 1/4 inch beneath the rim. Place the ramekins in a large baking dish, and then pour water into the baking dish until it comes halfway up the sides of the ramekins. Cover the whole pan tightly with foil, carefully place it in the oven, and bake about 1 hour. The custard should be just set.
  • When the custards are done, carefully remove the baking dish from the oven (watching that the hot water doesn't splash into the custards), uncover, and allow to cool in the water bath 15 minutes. Refrigerate for at least 2 hours.
  • Before serving, run a hot paring knife around the edges and turn each custard onto a plate. Let the caramel ooze over the top. Spoon the apricots and their sauce around the flans.
  • Split the vanilla bean in half lengthwise and, using a paring knife, scrape the seeds and pulp into a large saucepan. Add the orange juice, wine, sugar, honey, cinnamon stick, vanilla pod and cloves. Bring to a boil over medium-high heat. Turn the heat to medium-low and continue cooking the liquid 5 to 7 minutes, to reduce and thicken it slightly.
  • Turn the heat to low and place the apricot halves in the pan, cut side up. Simmer about 3 minutes, until they just begin to soften. Turn off the heat, and let the apricots cool in the pan of liquid. Keep in mind that the apricots will continue to cook in the warm liquid.
  • If apricots are not in season, serve this with fresh sliced peaches, or with a side of sugar cookies (see pages 66-67).

BUTTERMILK CAKE WITH BLACKBERRIES AND BEAUMES-DE-VENISE



Buttermilk Cake with Blackberries and Beaumes-de-Venise image

Categories     Cake     Dairy     Dessert     Bake     Blackberry     White Wine     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 15

2 cups cake flour (not self-rising)
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
1 teaspoon vanilla
2 large eggs
1 cup well-shaken buttermilk
For topping
3/4 cup Beaumes-de-Venise or other white dessert wine
4 tablespoons sugar
1 (3- by 1-inch) strip fresh orange zest
1/3 cup seedless blackberry preserves or 1/2 cup blackberry preserves with seeds, strained
4 cups fresh blackberries (1 1/2 lb)

Steps:

  • Make cake:
  • Preheat oven to 350°F.
  • Line bottom of a buttered 9- by 2-inch round cake pan with a round of wax paper, then butter paper.
  • Sift together flour, baking powder and soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition, then, with mixer at low speed, beat in all of buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.
  • Spoon batter into cake pan, smoothing top, and bake in middle of oven until golden and a tester comes out clean, 40 to 50 minutes. Cool in pan on a rack 10 minutes, then run a thin sharp knife around edge of cake to loosen. Invert onto rack, then slide cake onto a cake plate.
  • Make topping:
  • Bring wine, 3 tablespoons sugar, and zest to a boil in a small heavy saucepan, stirring until sugar is dissolved. Boil until syrup is reduced to about 2/3 cup, 1 to 2 minutes. Discard zest.
  • Reserve 2 tablespoons syrup and pour remainder slowly and evenly over cake (cake will absorb syrup).
  • Stir together reserved syrup, preserves, and remaining tablespoon sugar in small saucepan and simmer, stirring occasionally, until thickened slightly, about 1 minute (it should be the consistency of a thick syrup). Put blackberries in a large bowl, then pour preserves mixture over berries. Gently stir berries with a rubber spatula to coat, then pour over cake, mounding blackberries on top.
  • Serve warm or at room temperature.

PEARS POACHED IN BEAUMES-DE-VENISE AND HONEY



Pears Poached In Beaumes-De-Venise And Honey image

Provided by Molly O'Neill

Categories     dessert

Time 1h15m

Yield Six servings

Number Of Ingredients 4

1 375-millileter bottle Muscat de Beaumes-de-Venise
1 1/2 cups water
1/2 cup honey
2 pounds firm, ripe pears, preferably Bartlett or Bosc

Steps:

  • Combine the Muscat, water and honey in a large noncorroding saucepan. Bring to a simmer over medium heat. Meanwhile, peel the pears neatly with a vegetable peeler, keeping the stem but removing the blossom end. Drop each pear into the simmering liquid as you peel it. Lay a piece of parchment paper directly on the pears to keep them moist.
  • Lower heat so that the liquid is just under a simmer. Cook until the pears are barely tender when tested with a knife in the blossom-end side, about 30 to 40 minutes, depending on the size of the pears.
  • Remove the pears and cool in a container in a single layer. Increase heat and simmer the cooking liquid until reduced to about three quarters of its original volume, about 20 minutes. Cool separately from the pears. When pears and syrup are both cool, combine and refrigerate until cold, preferably overnight. Serve with creme fraiche and crisp cookies.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 0 grams, Carbohydrate 53 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 38 grams

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