Melon Coupe With Vanilla Recipes

MELON AND BLUEBERRY COUPE WITH WHITE WINE, VANILLA AND MINT

Categories Fruit Dessert Low Sodium Blueberry Melon Cantaloupe Honeydew Watermelon Mint White Wine Summer Vegan Bon Appétit

Yield Serves 6

Number Of Ingredients 8

Melon and Blueberry Coupe with White Wine, Vanilla and Mint image

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.

Ingredients

1 1/2 cups dry white wine
1/2 cup sugar
1 vanilla bean, split lengthwise
2 1/3 cups cantaloupe cubes (about 1/2 melon)
2 1/3 cups honeydew cubes (about 1/2 small melon)
2 1/3 cups watermelon cubes (about 1/4 small melon)
3 cups fresh blueberries (about 1/12 half-pint baskets)
1/2 cup chopped fresh mint

BRAISED CELERY AND LEEKS WITH VANILLA

This fragrant dish of tender celery and leeks incorporates a bit of vanilla extract into the flavorful braising liquid.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 7

Braised Celery and Leeks with Vanilla image

Steps:

Preheat the oven to 350 degrees F.
Layer the celery and leeks in a baking dish. Add the chicken broth, butter and vanilla extract. Season with 1 teaspoon salt and a couple turns of pepper. Cover with foil and braise in the oven for 30 minutes. Uncover and cook until tender, about 20 minutes more. Top with the celery leaves.

Ingredients

8 stalks trimmed celery, peeled and cut into 3-inch lengths
1 leek, halved lengthwise, washed and cut into 3-inch lengths
1 cup chicken broth
4 tablespoons unsalted butter
1/4 teaspoon vanilla extract
Kosher salt and freshly ground black pepper
1/4 cup celery leaves

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