MELON WITH BEAUMES-DE-VENISE
Any sweet dessert wine may be substituted for the Beaumes-de-Venise, a naturally sweet white wine that comes from the Rhone area of France.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 2
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.
SABAYON OF MUSCAT DE BEAUMES DE VENISE WITH FRESH BERRIES
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.
BEAUMES-DE-VENISE CAKE WITH GRAPES
Categories Cake Wine Citrus Fruit Dessert Bake Grape Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 14
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.
MUSCAT AND LEMON THYME SYRUP
This recipe is designed to accompany Lemon Thyme Pound Cake. Slowly drizzle syrup over the cakes while they're still warm, then pour any leftover syrup onto plates so that your guests can soak individual bites. For this syrup, we like the delicate floral aroma of Muscat de Beaumes-de-Venise.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 1/2 cup (Enough for 6 pound cakes)
Number Of Ingredients 3
Steps:
- Stir wine, sugar, lemon thyme, and 1/4 cup water in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium-low; simmer 20 minutes.
- Pour syrup through a fine sieve into a bowl; discard lemon thyme. Let cool slightly, about 5 minutes, before serving. Syrup can be refrigerated in an airtight container up to 1 week; reheat over medium-low heat before serving.
BERRY TERRINE IN MUSCAT DE BEAUMES-DE-VENISE JELLY
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.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 1 gram, Fiber 7 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 13 grams
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