FLEUR DE SEL CARAMELS
Provided by Ina Garten
Categories dessert
Time 1h10m
Yield 16 pieces of candy
Number Of Ingredients 7
Steps:
- Line an 8-inch square baking pan with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.
- In a deep saucepan (6 inches diameter * 4 1/2 inches deep), stir together 1/4 cup water with the sugar, and corn syrup, and bring to a boil over medium-high heat. Continue to boil until the mixture is a warm golden brown color. Don't stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!
- In the meantime, in a small pan, bring the cream, butter, and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat, and set aside.
- When the sugar mixture is a warm golden color, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful! It will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium low heat for about 10 minutes, until the mixture reaches 248 degrees (firm ball) on a candy thermometer. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours until firm.
- When the caramels are cold, pry the sheet from the pan onto a cutting board. Cut the sheet in half. Starting with the long end, roll the caramel up tightly into an 8 inch log. Repeat with the second piece. Sprinkle both logs with fleur de sel, trim the ends, and cut each log in 8 pieces. Cut glacene or parchment papers into squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator and serve the caramels chilled.
TROPICAL WATERMELON SORBET
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield about 1 quart
Number Of Ingredients 5
Steps:
- In a blender, blend the watermelon, pineapple juice, ginger ale, lime juice, and grenadine until smooth. Pour into an ice cream maker and freeze, according to the manufacturer's instructions, for about 35 minutes.
- Spoon into glasses or small bowls and serve.
Nutrition Facts : Calories 96 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 9 milligrams, Carbohydrate 24 grams, Fiber 0 grams, Protein 0 grams, Sugar 19 grams
SARATOGA'S FAMOUS MELON AND PROSCUITTO
Steps:
- Layout on the edge of a plate, 3 or 4 baby lettuce leaves. Over the lettuce lay out 2 thin wedges of cantaloupe and drape 2 to 3 slices of proscuitto over the melon. Garnish with berry syrup.
- Combine the berries and the red wine in a non-reactive saucepan and bring to a simmer. Let cook for about twenty minutes and adjust the flavor with sugar if necessary to achieve a balanced flavor. Combine some arrowroot with a little cold water and stir into the sauce to give it a nice shine and a little body. Let cool.
MELON SORBET
This melon sorbet is a light and wholesome treat to enjoy during those hot summer months!
Provided by Jordan Lund-Brown
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 5h30m
Yield 8
Number Of Ingredients 4
Steps:
- Puree melon cubes, simple syrup, lime juice, and honey in an electric blender until smooth. Pour mixture into a bowl and chill, covered, for at least 2 hours.
- Remove from the refrigerator. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 3 to 4 hours, before serving.
Nutrition Facts : Calories 90.6 calories, Carbohydrate 23.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 8.6 mg, Sugar 4.2 g
CHILLED MELON SOUP
Looking for something to put pizazz in a summer luncheon? Try this pretty, refreshing soup with a kick of cayenne pepper to get the conversation going. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place the orange juice, yogurt and cantaloupe in a blender; cover and process until pureed. Add the honey, salt, nutmeg and cayenne; cover and process until smooth. Refrigerate for at least 1 hour before serving. Garnish with mint sprigs.
Nutrition Facts : Calories 82 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 126mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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