GEORGES'S MELON AND WILD STRAWBERRIES WITH SWEET WINE
This recipe is brought to us by noted French author, restaurateur, and hotelier Georges Blanc.
Provided by Martha Stewart
Categories Strawberry Recipes
Number Of Ingredients 8
Steps:
- Using a stainless-steel knife, cut melons in half, creating a sawtooth edge. Scoop out seeds and stringy fibers. Using a melon baller, scoop flesh from melons. Place melon balls in a large bowl, and sprinkle with sugar. Add wine, lemon juice, and basil. Cover with plastic wrap, and transfer to refrigerator to macerate for 2 hours. Scrape remaining melon from shells until smooth, creating bowls. Cover with plastic wrap, and refrigerate until ready to use.
- Spoon macerated melon balls into shells. Top with strawberries and raspberries. Garnish with mint, and serve immediately.
FRESH STRAWBERRIES WITH SWEET SOUR CREAM AND RED WINE SAUCE
Steps:
- In a large saucepan add red wine, sugar, orange peel and orange-flavored liqueur. Bring to a boil and reduce to a simmer. Simmer for 30 minutes over low-heat until slightly syrupy and liquid has reduced by half. Set aside and cool in the refrigerator. Strain.
- In a mixing bowl, combine the sour cream with confectioners' sugar. Take a large platter and make a smear of the sweet sour cream. Arrange the strawberries with the bottoms down in the sour cream. Pour over the red wine sauce and dust the entire plate with confectioners' sugar.
THREE-CHEESE GOUGERES
These savory puffs fit in at just about any cocktail party. The addition of three cheeses makes them taste extra special for the holidays.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 55m
Yield Makes 26
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Heat wine, 1/2 cup water, butter, sugar, and 3/4 teaspoon salt in a medium saucepan over medium-high heat until butter melts. Remove from heat and immediately stir in flour using a wooden spoon. Cook over medium heat, stirring constantly, until mixture pulls away from sides of pan and a film forms on the bottom, about 3 minutes.
- Transfer dough to the bowl of a mixer and beat on medium speed until slightly cooled, about 1 minute. Beat in eggs, 1 at a time, then cheddar and blue cheeses.
- Spoon 26 mounds of dough (about 1 1/2 inches wide) onto 2 parchment-lined baking sheets. Brush with egg wash and sprinkle with Gruyere. Bake for 10 minutes. Reduce oven temperature to 350 degrees and continue to bake until gougeres are browned and cooked through, about 20 minutes more. Serve warm or at room temperature.
STRAWBERRIES AND MELON IN PLUM WINE
Here's a very simple, refreshing dessert that is nice for a summer dinner party. Prep time does not include standing and chilling time.
Provided by Hey Jude
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- If the strawberries are large, cut in half lengthwise.
- Add the sugar and let them sit for 1 hour at room temperature.
- If your berries are particularly sweet, reduce the sugar by half.
- Place the strawberries in a serving bowl and add the melon.
- Add the plum wine and stir gently to mix.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- Spoon fruit and sauce into bowls and serve.
Nutrition Facts : Calories 81.5, Fat 0.5, SaturatedFat 0.1, Sodium 14, Carbohydrate 19.9, Fiber 3.1, Sugar 16, Protein 1.5
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