Cantaloupe Red Wine Surprise Recipes
CANTALOUPE RED WINE SURPRISE
Steps:
- Warm wine in a shallow saucepan over low heat; it should be steaming but not simmering. Dissolve sugar in wine; remove from heat. Pour into medium glass bowl and allow to completely cool. Using a melon baller, scoop out balls of cantaloupe and add to the wine mixture. Thinly slice the outer peel from half a lemon into 4 strips; add to bowl. Add chopped basil. Stir gently. Cover and refrigerate at least 30 minutes. Divide between 4 wine glasses and serve chilled.
CANTALOUPE CURLS WITH SPICED WINE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 6
Steps:
- To make spiced wine, simmer all ingredients except cantaloupes in a one-quart heavy saucepan until reduced to about 1/4-cup, 10-15 minutes. Remove from heat and cool in saucepan set in a bowl of ice and cold water. Discard bay leaf.
- Halve each cantaloupe and discard seeds. Scoop out curls from melon halves with an ice cream scoop (not one with a lever) and divide curls among bowls along with any juices. Just before serving, drizzle each serving with about a tablespoon of cooled spiced wine.
CANTALOUPE CURLS WITH SPICED WINE
An old-school ice cream scoop turns out beautiful curls of melon; the pink peppercorn and bay-infused wine syrup keeps things interesting.
Provided by Lillian Chou
Categories Fruit Dessert No-Cook Quick & Easy Cantaloupe Red Wine Summer Vegan Gourmet Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 6
Steps:
- Simmer all ingredients except cantaloupes in a 1-quart heavy saucepan until reduced to about 1/4 cup, 10 to 15 minutes. Remove from heat and cool in saucepan set in a bowl of ice and cold water. Discard bay leaf.
- Halve each cantaloupe and discard seeds. Scoop out curls from melon halves with an ice cream scoop (not one with a lever), then divide curls among 4 bowls along with any juices. Just before serving, drizzle each serving with about 1 tablespoon cooled spiced wine.
CANTALOUPE GAZPACHO
Provided by Ryan Lowder
Categories Soup/Stew Appetizer Dessert Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal Cantaloupe Mint Cucumber Summer Low Cholesterol Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Purée 1 medium cantaloupe (peeled, seeded, chopped), 1 small cucumber (peeled, chopped), 2 tablespoons chopped red onion, 2 teaspoons kosher salt, and 1/3 cup water in a blender until smooth. With motor running, drizzle in 1/2 cup extra-virgin olive oil; season with kosher salt and freshly ground black pepper. Serve gazpacho chilled, topped with thinly sliced fresh mint.
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CANTALOUPE RED WINE SURPRISE : RECIPES : COOKING …
Pour into medium glass bowl and allow to completely cool. Using a melon baller, scoop out balls of cantaloupe and add to the wine mixture. Thinly slice the outer peel from half a lemon into 4 strips; add to bowl. Add chopped basil. Stir gently. Cover and refrigerate at least 30 minutes. Divide between 4 wine glasses and serve chilled.
From cookingchanneltv.com
Cuisine ItalianCategory DessertServings 4Total Time 5 mins
From cookingchanneltv.com
Cuisine ItalianCategory DessertServings 4Total Time 5 mins
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