Melon Tart With Muscat De Beaumes De Venise Recipes

Steps:

• Chill the wine until it is extremely cold, at least 3 hours.
• Divide the melon cubes among 4 decorative serving glasses. Pour 1/2 cup wine over each glass of melon, and serve immediately.

Steps:

• Place the yolks in a medium, heatproof bowl. Gradually whisk in the sugar and whisk until the mixture is thick enough to form a thick ribbon when the whisk is lifted, about 2 minutes. Beat in the Muscat and orange zest. Place the bowl over a pot of simmering water. Whisking constantly, cook until the sabayon is warm and doubles in volume, about 8 minutes. Pour into 4 wine glasses. Refrigerate until chilled, about 1 hour. To serve, spoon the berries over each serving, and garnish with a mint sprig.

Steps:

• Soften the gelatin in 1/2 cup orange juice. Combine the remaining juice with the muscat, sugar, vanilla and peppercorns in a saucepan, and bring to boil. Remove the saucepan from heat, stir in the gelatin to dissolve, and then strain.
• Puree 1 pint of the raspberries, strain, and sweeten to taste. Refrigerate until ready to serve.
• Line a 6-cup oblong terrine with plastic wrap. Pour in a thin layer of the muscat mixture and the remaining raspberries. Refrigerate until set, about 1 hour (or freeze for about 30 minutes). Add the blueberries and half of the remaining muscat mixture, and refrigerate 1 hour. Then add the strawberries and the remaining muscat mixture, and refrigerate at least 3 hours, until firm.
• To serve, unmold the terrine, and peel off the wrap. Serve in thick slices with raspberry sauce drizzled around.

Steps:

• For the sauce, combine Beaumes-de-Venise, ginger, shallots and garlic, and cook to reduce to 1 cup. Whisk in cumin and 1 quart cream; return to heat, and reduce to 3 cups. Remove from heat, and strain to remove solids. Season with salt and lime juice to taste, and keep warm.
• In large stockpot, combine 3 quarts water with 1/2 cup sea salt. Place over high heat, and bring to a boil. Meanwhile, fill a large bowl with 3 quarts water and ice, and add 1/2 cup sea salt. Set aside.
• Kill each lobster by placing the tip of sharp knife on top of the head behind the eyes and striking it down with a kitchen mallet. Twist off the tails, and break off the claws (with knuckles) at the bodies.
• Add claws to pot. After 4 minutes, add tails, and continue to boil 6 minutes longer. Using tongs or slotted spoon, transfer claws and tails to ice water to stop the cooking.
• Remove meat from shells, and cut meat into bite-size pieces. Set aside.
• In a small saucepan over low heat, melt butter. Add remaining cream, and mix well. Season with sea salt to taste. Bring to a bare simmer, and then add lobster to heat through. To serve, remove lobster from butter-cream mixture, and place an equal portion of lobster on each of four plates. Spoon Beaumes-de-Venise sauce around, and garnish with baby cilantro.

Steps:

• Make cake:
• Preheat oven to 350°F.
• Line bottom of a buttered 9- by 2-inch round cake pan with a round of wax paper, then butter paper.
• Sift together flour, baking powder and soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition, then, with mixer at low speed, beat in all of buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.
• Spoon batter into cake pan, smoothing top, and bake in middle of oven until golden and a tester comes out clean, 40 to 50 minutes. Cool in pan on a rack 10 minutes, then run a thin sharp knife around edge of cake to loosen. Invert onto rack, then slide cake onto a cake plate.
• Make topping:
• Bring wine, 3 tablespoons sugar, and zest to a boil in a small heavy saucepan, stirring until sugar is dissolved. Boil until syrup is reduced to about 2/3 cup, 1 to 2 minutes. Discard zest.
• Reserve 2 tablespoons syrup and pour remainder slowly and evenly over cake (cake will absorb syrup).
• Stir together reserved syrup, preserves, and remaining tablespoon sugar in small saucepan and simmer, stirring occasionally, until thickened slightly, about 1 minute (it should be the consistency of a thick syrup). Put blackberries in a large bowl, then pour preserves mixture over berries. Gently stir berries with a rubber spatula to coat, then pour over cake, mounding blackberries on top.
• Serve warm or at room temperature.

Steps:

• Preheat oven to 400°F. Brush 10-inch-diameter springform pan with olive oil. Line bottom of pan with parchment; brush parchment with olive oil.
• Sift flour and next 3 ingredients into bowl. Whisk 3/4 cup sugar, 6 tablespoons butter and 3 tablespoons oil in large bowl until smooth. Whisk in eggs, both peels and vanilla. Add flour mixture alternately with wine in 3 additions each, whisking just until smooth after each addition. Transfer batter to prepared pan; smooth top. Sprinkle grapes over batter.
• Bake cake until top is set, about 20 minutes. Dot top of cake with 2 tablespoons butter; sprinkle 2 tablespoons sugar over. Bake until golden and tester inserted into center comes out clean, about 20 minutes longer. Cool in pan on rack 20 minutes. Release pan sides. Serve slightly warm or at room temperature.