Melon And Raspberries With Raspberry Vinaigrette Recipes

Steps:

• Blend melon in a food processor or blender until completely smooth; you should have about 4 cups purée. Transfer to a 9-by-4-inch loaf pan (or a shallow baking dish, if you have space for it in your freezer).
• Add 1/2 cup lime juice and 2 tablespoons sugar and stir to blend; season with more lime juice and sugar, as needed. The mixture should be fairly tart and sweet. (The sweetness dulls once the mixture is frozen, so stay on the sweeter side now.) Place in freezer and let freeze until completely solid, anywhere from 2 to 4 hours, depending on your freezer.
• Once the mixture is frozen, use a spoon or fork to scrape the frozen melon into a fluffy pile of ice. If it becomes soft or melty when scraping, place it in the freezer until it's solid enough to scrape again.
• If serving immediately, lightly pack some of the ice into serving glasses or bowls. (If not, transfer the ice to a resealable container and freeze until ready to serve. The frozen melon can be prepared up to 2 weeks ahead; if scraped, it might need a little re-fluffing before serving.) Top each serving with raspberries and use a spoon or fork to crush them into the ice. Top with more ice, followed by a bit of lime zest, and then a little sumac and flaky salt, if using.

Steps:

• Mix raspberries and sugar together in a bowl; set aside until mixture is juicy, about 10 minutes. Mash berries using a fork until liquefied. Pour berry mixture into a jar with a lid; add balsamic vinegar, olive oil, honey, and salt. Cover jar with lid and shake until dressing is mixed well. Store in refrigerator.

Steps:

• Combine all ingredients in a jar with a tight-fitting lid; shake well. Store in the refrigerator. Just before serving, shake dressing again.

Steps:

• Put the raspberries, mustard and pomegranate juice into a food processor or blender and puree until smooth. With the motor running, add the olive oil in a slow steady stream, until a smooth emulsified dressing has formed. Season the dressing with salt and pepper, to taste. (If the dressing is too thick, add another tablespoon of juice.)
• Place half of the dressing in the bottom of a large chilled salad bowl and top with mixed greens. Toss when ready to serve and garnish salad with additional raspberries.
• Note: Leftover vinaigrette can be stored in an airtight container in the refrigerator for up to 5 days.

Steps:

• Halve the melon. Remove the seeds. Fill the well with sliced strawberries and raspberries. If you want, add a splash of kirsch or Grand Marnier.

Steps:

• depending on the sweetness of the raspberries (frozen tend to be sweeter than fresh) you may need to adjust the amount of sugar to taste.
• In a one quart saucepan, combine vinegar, raspberries and shallot.
• Crush raspberries with a fork.
• Bring mixture to a boil and then reduce heat to a simmer.
• Cook for 5 mins or until mixture is reduced to approx 1/2 a cup.
• Strain mixture through a sieve into a blender.
• Process until smooth.
• Allow to cool.
• Add honey, sugar, lemon juice, mustard, dried thyme, salt, black pepper and water.
• Blend until smooth.
• Scrape down sides with a spatula and blend briefly to ensure that everything is well mixed.
• While blender is running, slowly drizzle half the canola oil in a steady stream.
• Stop the blender and scrape down the sides again.
• Turn the blender back on and slowly drizzle the remaining oil inches.
• Process until emulsified.

Steps:

• Slice cantaloupe and honeydew melon into 16 wedges each.
• Peel.
• In small bowl combine mustard and raspberry vinegar.
• With wire whisk, gradually stir in oil; whisk until smooth.
• Continue whisking, gradually adding powdered sugar.
• Add 1/3 cup raspberries; with fork, crush raspberries.
• Stir in 1 tablespoon tarragon leaves; set aside.
• Arrange cantaloupe and honeydew wedges on serving platter or individual salad plates.
• Sprinkle with 1/2 cup raspberries.
• Drizzle vinaigrette over fruit; garnish with tarragon sprigs.

Steps:

• Sprinkle the raspberries with the sugar and Grand Marnier.
• Leave in the refrigerator for 1 hour.
• Stir the melon into the raspberries and chill well before serving.

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.