PLUM SOUP WITH HONEYDEW TARRAGON ICE
Steps:
- Make honeydew ice:
- Bring water and sugar to a simmer, stirring until sugar is dissolved. Transfer 1/2 cup hot syrup to a bowl and stir in tarragon, then cool. Chill remaining syrup.
- Pour tarragon syrup through a very fine sieve into a metal bowl, discarding solids. Purée honeydew in a blender and stir into strained tarragon syrup. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
- Make plum soup:
- Dice enough of plums to measure 1/2 cup and reserve. Coarsely chop remaining plums and purée in 2 batches with 1 cup chilled syrup (total) in a blender. Pour purée through very fine sieve into a bowl, pressing on and discarding solids.
- Stir in diced plums, lime juice, and chilled syrup to taste.
- Serve soup immediately, topped with scoops of honeydew ice.
VODKA-THYME LEMONADE
Infusing sugar syrup with fresh thyme gives this vodka lemonade sophisticated, seasonal flair.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- In a small saucepan, combine 2 cups water with the sugar and thyme; bring to a boil over high heat, stirring occasionally, until sugar has dissolved. Remove from heat; let cool to room temperature.
- Pour mixture through a fine sieve into a large glass measuring cup; discard thyme. You should have 2 cups syrup. Cover with plastic; chill.
- In a large serving pitcher, stir together lemon juice, vodka, and chilled syrup; garnish with thyme. Divide evenly among eight tumblers filled with ice; serve immediately.
WATERMELON LEMONADE
With these icy pink drinks, your summer celebration will be made in the shade.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 5m
Number Of Ingredients 5
Steps:
- Squeeze lemons into a large pitcher; add squeezed lemon quarters. Add mint and sugar; mash with a wooden spoon until mint is bruised and sugar is dissolved.
- In a blender, puree watermelon in batches until smooth; pour through a fine-mesh sieve into pitcher (you should have about 8 cups of juice). Stir to combine. (Refrigerate, covered, up to 3 days.) Add vodka, if using; serve over ice.
Nutrition Facts : Calories 144 g, Fat 1 g, Fiber 1 g, Protein 2 g
MARTHA'S EXTRA-LEMONY LEMONADE
"A cold glass of lemonade is so refreshing on a hot summer day. My favorite recipes are full of lemon flavor. This one uses the fruit in three ways: its juice, fresh slices, and a syrup cooked with the rinds," says Martha.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 20m
Number Of Ingredients 3
Steps:
- Juice halved lemons (you should have about 1 1/2 cups). In a small saucepan, bring sugar and 1 1/2 cups water to a simmer, stirring until sugar is dissolved. Add lemon rinds; cook over medium until mixture is syrupy, about 12 minutes. Strain; let cool completely.
- Muddle mint with syrup in a pitcher. Stir in juice and 4 cups cold water. Top with ice and lemon slices; serve.
HONEYDEW TROPIC FREEZE
Steps:
- Put the melon, cream of coconut, rum, to taste, and about 2 cups of crushed ice in a blender. Puree until smooth. Pour into serving glasses and serve.
LEMON-MUSTARD-TARRAGON VINAIGRETTE
Steps:
- In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.
HONEYDEW LIME COOLER
Serve up a frosty glass of this citrusy blend of lime sherbet and honeydew melon for a real thirst-quencher. I like to sip this on warm afternoons, but it's equally good for breakfast or brunch. -Mitzi Sentiff, Annapolis, Maryland
Provided by Taste of Home
Time 30m
Yield 5 servings.
Number Of Ingredients 4
Steps:
- Place melon cubes in a 15x10x1-in. baking pan; cover and freeze until firm, about 15 minutes. Set aside five melon cubes. , In a food processor, combine the sherbet, lime juice and remaining frozen melon; cover and process until smooth. Pour into glasses; garnish with strawberries and reserved melon.
Nutrition Facts : Calories 135 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 34mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
LEMON TARRAGON BUTTER
Tarragon is a native herb of central Asia and was brought to Spain by the Moors. It has been an important ingredient to French cooking since the 16th century.-Michelle Clair, Seattle, Washington
Provided by Taste of Home
Time 5m
Yield 1/2 cup.
Number Of Ingredients 5
Steps:
- Beat all ingredients until blended. Shape into a log; wrap in plastic. Refrigerate up to 1 week or freeze up to several months.
Nutrition Facts : Calories 103 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 110mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
HONEY-ROASTED CHICKEN WITH LEMON AND TARRAGON
Categories Chicken Herb Poultry Roast Kid-Friendly Back to School Lemon Fall Anniversary Honey Tarragon Gourmet Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat to 425°F.
- Finely grate enough zest from 1 lemon to measure 1 tablespoon, then squeeze enough juice from same lemon to measure 2 tablespoons.
- Stir together butter, tarragon, zest, 1/2 teaspoon salt, and pepper.
- Put chicken, breast side up, in a small roasting pan. Starting from neck cavity, work your fingers gently between skin and flesh of breast to loosen skin all the way to thighs without tearing. Put one fourth of tarragon butter under skin of each breast, then rub skin from outside to spread evenly.
- Starting from large cavity, loosen skin on both sides of cavity with a paring knife (to provide access to thighs), then work your fingers gently between skin and flesh of thighs and drumsticks. Divide remaining tarragon butter among thighs and drumsticks, rubbing skin from outside to spread evenly. Season cavity and skin with salt and pepper, then halve remaining lemon and put inside cavity along with garlic. Tie drumsticks together with kitchen string.
- Whisk together honey, lemon juice, oil, and remaining 1/4 teaspoon salt. Roast chicken 30 minutes, then brush pan juices and half of honey mixture over chicken and roast 10 minutes more. Brush chicken again with pan juices and remaining honey mixture and continue to roast until thermometer inserted in fleshy part of a thigh (do not touch bone) registers 170°F, about 20 minutes more.
- Transfer chicken to a cutting board and let stand 10 to 15 minutes before carving. Skim fat from pan juices and serve juices with chicken.
WATERMELON-CUCUMBER COOLER
Nothing screams summer quite like a pretty pink watermelon cocktail.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 7
Steps:
- Set a large fine-mesh sieve over a large bowl or pitcher. In a food processor or blender, puree watermelon. Pour watermelon puree through sieve, pressing on solids with a rubber spatula (you should have about 2 cups juice). Puree English cucumber and pour through sieve into watermelon juice.
- In a small bowl or measuring cup, stir together lime juice and honey. Add to watermelon and cucumber juices, along with vodka. Adjust sweetness with more honey if desired. To serve, fill four glasses with ice and top each with cocktail. Garnish with cucumber slices.
Nutrition Facts : Calories 184 g
HONEYDEW-LEMON-TARRAGON COOLER
Just like its sister melons, watermelon and cantaloupe, honeydew makes an excellent agua-fresca-style cooler for hot summer days. Blend chunks of the sweet-and-clean-tasting fruit with a tarragon-infused syrup and fresh lemon juice and get ready to kick back and relax, ideally by the pool.
Provided by Riley Wofford
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 25m
Yield Serves 6 to 8
Number Of Ingredients 5
Steps:
- In a small heatproof bowl, pour 1/2 cup boiling water over sugar and tarragon; stir until sugar has dissolved. Let cool completely, about 20 minutes. Strain syrup into a blender; discard tarragon.
- Add honeydew, lemon juice, and 1 3/4 cups cold water; blend until smooth. Strain through a fine-mesh sieve.
- Serve over ice, garnished with a tarragon sprig, or refrigerate in an airtight container up to 3 days. If using gin, stir a shot (1-ounce) into each glass before serving.
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