CAVAILLON MELON WITH PORT WINE, WATERMELON, AND BERRIES
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
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.
BLUE CHEESE CRUSTED FILET MIGNON WITH PORT WINE SAUCE
Worth the effort! Tender and flavorful, great for a dinner party. Make the sauce a day ahead to cut down on the prep time.
Provided by HEBEGEBE
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
- Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
- Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
- Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 9 g, Cholesterol 84.7 mg, Fat 27.8 g, Fiber 0.5 g, Protein 24.5 g, SaturatedFat 12.5 g, Sodium 462.6 mg, Sugar 1.4 g
PORT AND BLUE CHEESE
Provided by Food Network
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a deep saucepan combine the wine, Port, sugar, peppercorns, cloves, cinnamon, and lemon zest. Bring to a boil and simmer for 5 minutes, or until the sugar is melted. Simmer the pears for 10 to 20 minutes, or until they are fork tender. Remove the pears and boil the poaching liquid until it has reduced to a syrupy glaze. Stuff the pears with the cheese.
- Pour 3 tablespoons of glaze on each plate and tilt the plate to form an abstract design. Place one pear, stem end up, on each plate. Garnish with mint sprigs.
- Suggested drink: Port
MELON WITH PORT
For this simple and refreshing dessert, ruby port is poured into a halved Charentais melon. The fortified wine brings out the fruit's sweetness; dark chocolate adds a bittersweet touch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Pour 3 tablespoons port into center of each melon half. Garnish with mint, and serve with chocolate batons.
DRUNKEN WATERMELON
Need I say more....The name says it all. I remember a lot of fun at college parties in the "good ole days" with this tasty concoction!
Provided by Judith N.
Categories Melons
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place the melon in the bottom of the cooler. Using a sharp knife, or apple-coring tool, carve a 1 1/2-inch hole in the top of the melon through the center of the melon. Open the vodka and place the neck of the bottle in the hole. Use rolled towels to keep the bottle upright in the melon.
- Fill the cooler with ice and cover the ice with aluminum foil and newspapers to keep the cold inches (This is assuming the cooler will not close because of the bottle).
- Leave overnight for vodka to be absorbed into the melon.
- Remove bottle and cut melon in half, then cut flesh into chunks (or use melon baller if desired). Mix in large bowl with sliced lemons and cilantro if desired.
- Note: Leftover "water" in the serving bowl makes a refreshing cocktail; serve over ice.
Nutrition Facts : Calories 755, Fat 1.9, SaturatedFat 0.2, Sodium 14.7, Carbohydrate 91.1, Fiber 7.1, Sugar 70, Protein 7.5
MELON WITH PORT WINE
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
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.
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