Berry Terrine In Muscat De Beaumes De Venise Jelly Recipes

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:

• Arrange melon in a shallow dish. In a bowl combine Muscat de Beaumes-de-Venise and 5 tablespoons of the sugar. Pour over melon and chill for 24 hours. Drain.
• Prepare the pastry: In a bowl combine flour and 1 tablespoon of sugar with salt. Add butter and blend until mixture resembles coarse meal. In another bowl whisk together the egg and milk. Add flour mixture and stir until mixture forms a soft dough. Chill, covered, 2 hours.
• Pre-heat oven to 350 degrees. Roll out the dough into a 1/8-inch thick round on a floured surface. Place the dough onto a 10-inch tart pan with a removable bottom. Prick the pastry shell all over with a fork and cover with a sheet of buttered wax paper. Fill the shell with dried beans, and place in the pre-heated oven for 8 minutes. Remove the beans, prick again with a fork, and bake for another 10 minutes or so, or until the tart is golden brown. Remove and let cool.
• Prepare the apricot glaze: In a small, heavy saucepan, combing the apricot jam with 1 tablespoon of sugar and 2 tablespoons of Muscat de Beaumes-de-Venise. Bring to a boil and boil for 1 minute. Strain.
• To assemble: Brush a thin layer of the hot apricot glaze over the bottom of the tart shell. Then place a thin layer of pastry cream (you might have a bit left over). Arrange the melon slices over the pastry cream. Warm the remaining apricot glaze and brush over the melon slices. Let the tart rest for at least 15 minutes.
• Garnish the center of the tart with mint leaves. Include a mint leaf with each serving. If desired, serve a chilled glass of the melon marinade with the tart.

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:

• In a small bowl, sprinkle gelatin over 1/4 cup grape juice; let soften 2 to 3 minutes.
• Meanwhile, heat sugar with another 1/4 cup grape juice in a small saucepan over medium-high heat until dissolved. Remove from heat; stir in softened gelatin until dissolved, then stir in remaining 1 1/2 cups grape juice.
• Place berries in a 4-by-8-inch (6-cup-capacity) loaf pan; pour gelatin mixture over, pressing berries gently to submerge completely (remove a few berries if necessary). Refrigerate until firm, at least 3 hours.
• To unmold, dip bottom of pan in hotwater about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve.

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.