MELON WITH RASPBERRY SAUCE
Refreshing melon slices fanned out in a pretty pool of raspberry sauce create a light but elegant ending to any special-occasion meal.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 130 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
PETITE ORANGE AND RASPBERRY POCHETTES
Provided by Melissa d'Arabian : Food Network
Time 1h55m
Yield 3 dozen cookies
Number Of Ingredients 6
Steps:
- Beat the butter and cream cheese in a bowl with a mixer until light and creamy. Slowly add the flour, mixing just until a dough forms (do not overmix). Divide the dough into 2 balls, then flatten each into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
- Preheat the oven to 375 degrees F. Roll out 1 disk of dough on a floured surface with a floured rolling pin to 1/8 inch thick. Cut out as many rounds as you can using a 3-inch-round fluted cutter. Top each with a heaping half-teaspoonful of orange marmalade. Brush the edge of the dough with water, then fold the dough over to make a half-moon and press to seal. Place on an ungreased baking sheet. Reroll the dough scraps and repeat, then repeat with the remaining disk of dough, filling with the raspberry jam.
- Bake the cookies until golden, 20 to 22 minutes. Transfer to a rack to cool completely. Dust generously with confectioners' sugar.
RASPBERRY ORANGE MUFFINS
Provided by Food Network Kitchen
Time 55m
Number Of Ingredients 11
Steps:
- 1. Position a rack in the middle of the oven and preheat the oven to 375 degrees F. Line twelve 1/2-cup muffin cups with paper liners.
- 2. Whisk the flour, sugar, baking powder, salt and nutmeg together in a medium bowl. Whisk the oil, milk, eggs, and vanilla together in another bowl. Finely grate the zest from the oranges into the wet ingredients.
- 3. Make a small "well" or space in the center of the dry ingredients. Pour the wet ingredients and raspberries into the center. Stir the wet and dry ingredients together with a wooden spoon until the dry ingredients are moistened but still a bit lumpy. (Do not over mix the batter or your muffins will be dense and tough.) Divide the batter evenly among the muffin liners and sprinkle the tops generously with sugar (about 1/2 teaspoon per muffin).
- 4. Bake until golden brown and a toothpick inserted in the centers come out clean, about 25 to 30 minutes, rotating the pan halfway through cooking. Cool muffins in the pan on a rack for 5 to 10 minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
Nutrition Facts : Calories 259, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 37 milligrams, Sodium 222 milligrams, Carbohydrate 36 grams, Fiber 2 grams, Protein 5 grams
FROZEN MELON WITH CRUSHED RASPBERRIES AND LIME
Inspired by packed cups of Italian ice, this frozen melon dessert is the best way to enjoy melon (besides eating it fresh). Be sure to season it with enough citrus juice to give some dimension to the melon, which tends to read as simply sweet. Frozen melon can be made two weeks ahead, either scraped or unscraped. (If scraped, store in a resealable plastic container and re-fluff before serving.)
Provided by Alison Roman
Categories ice creams and sorbets, ice dishes, dessert
Time 4h15m
Yield 6 servings
Number Of Ingredients 7
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.
CHAMPAGNE MELON SOUP WITH RASPBERRY ICE BALLS
Melon with port is a traditional combination in France, the wine served in half a Cavaillon melon, but I always though it could be improved. The beautiful pastel shades of the melons are lost in the deep red-purple of the wine, and port overwhelms the taste of the fruit. In this recipe, the raspberry ice cubes add color and another flavor dimension to the soup, which is quite intense: they make it taste like a kir royale. I keep raspberry cubes in the freezer for more than just this soup. You can also drop them into a glass of Champagne or a martini.
Provided by Michel Richard
Categories soups and stews, appetizer
Time 1h15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a blender, combine raspberries with 4 tablespoons water. Purée until smooth. Line a strainer with cheesecloth, and set over a bowl. Pour in purée, and twist cloth to squeeze out purée. Stir in 4 teaspoons of sugar, or to taste. Spoon mixture into an ice cube tray that makes round balls or another decorative shape. Freeze until firm.
- Cut honeydew melon in half, and remove seeds. Using a melon baller, remove flesh from melon to within 3/4 inch of peel. Set aside melon balls. Using a large spoon, scrape out and reserve remaining flesh. Discard peels.
- Cut cantaloupe in half, using a straight cut or saw toothed design. Remove seeds. Using a melon baller, remove flesh to within 1/4 inch of peel; reserve any extra flesh. Cut off bottoms of cantaloupes, so they stand securely. In a large bowl, mix honeydew and cantaloupe melon balls with lemon juice. Place an equal amount of melon balls in each melon half, and refrigerate.
- In a blender, purée any honeydew or cantaloupe flesh that has not been shaped into balls. Press through a fine strainer, and add 2 teaspoons of sugar. Refrigerate if desired.
- To serve, spoon 2 tablespoons of melon purée over melon balls in each cantaloupe half. Allow to sit at room temperature for 30 minutes. Meanwhile, cut mint leaves into very thin strips, and dust lightly with sugar. Arrange 4 raspberry balls in each melon half, and sprinkle with mint. Set each melon half in soup bowl. At the table, pour Champagne directly into cantaloupe halves, and allow to fizz out and over cantaloupes.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 1 gram, Carbohydrate 63 grams, Fat 1 gram, Fiber 9 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 94 milligrams, Sugar 54 grams
MELON AND RASPBERRY COMPOTE
This compote is equally good on beef or served over icecream with a blob of sour cream or whipped cream. from Cooking Light, (sour cream and whipped cream not recommended by Cooking light, of course it adds calories etc.!!!!)
Provided by Derf2440
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients in a medium bowl, toss gently.
- Cover and chill.
- Garnish with lime slices, if desired.
More about "melon orange raspberry cups recipes"
MELON RASPBERRY SODA FLOAT - LETTY'S KITCHEN
From lettyskitchen.com
5/5 (2)Total Time 10 minsCategory Dessert, DrinksCalories 144 per serving
BERRY DELICIOUS FRUIT SALAD RECIPE | FOODIECRUSH.COM
From foodiecrush.com
MELON, ORANGE & RASPBERRY CUPS - PINTEREST
From pinterest.com
RASPBERRY OUZO SLUSH RECIPE | KARDEA BROWN | FOOD NETWORK
From foodnetwork.com
Author Kardea BrownSteps 2Difficulty Easy
7 SWEET AND TART LEMON RASPBERRY TREATS - ALLRECIPES
From allrecipes.com
MELON RECIPES
From allrecipes.com
MELON ORANGE AND RASPBERRY CUPS RECIPE BY DAILY.MENU | IFOOD.TV
From ifood.tv
BLOOD ORANGE AND RASPBERRY JAM RECIPE - GARDEN THERAPY
From gardentherapy.ca
20 MELON RECIPES THAT ARE SO REFRESHING - INSANELY GOOD
From insanelygoodrecipes.com
MELON RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
IFOOD.TV
From ifood.tv
WATERMELON RASPBERRY SALAD - SMARTYPANTSKITCHEN
From smartypantskitchen.com
MELON WITH RASPBERRY-CITRUS FRUIT DRESSING - RED RAZZ
From redrazz.org
STRAWBERRY AND ORANGE SALAD WITH CITRUS SYRUP & FRESH MINT
From onceuponachef.com
IFOOD.TV
From ifood.tv
RECIPE : MELON, ORANGE & RASPBERRY CUPS - BOOKS4COOK
From books4cook.com
You'll also love