MELON BALLS WITH MOSCATO
The delicate flavor of honeydew melon is heightened with tarragon and sweet sparkling wine.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 3
Steps:
- With a melon-baller, scoop out enough melon to measure 6 cups. Divide melon among six dessert bowls. Sprinkle with tarragon, and pour 1/4 cup Moscato over each serving. Serve immediately.
MELON BALLS WITH RUM AND LIME
Make and share this Melon Balls With Rum and Lime recipe from Food.com.
Provided by DJM70
Categories Melons
Time 10m
Yield 2 quarts
Number Of Ingredients 7
Steps:
- In a small saucepan, mix the sugar and water.
- Bring to a boil, reduce the heat and simmer for 5 minutes.
- Add the grated lime peel and cool the mixture.
- Add the rum and lime juice.
- Pour syrup over the melon balls.
- Chill covered, for 3 to 5 hours.
MELON BALLS IN MUSCAT
Make and share this Melon Balls in Muscat recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Carefully scoop out cantaloupe balls, reserving shells.
- Place 3 cups cantaloupe balls in a large, shallow dish, reserve any remaining cantaloupe balls for another use.
- Add honeydew balls and Muscat, toss gently.
- Cover and chill up to 4 hours.
- Serve melon balls in cantaloupe shells.
MELON TART WITH MUSCAT DE BEAUMES-DE-VENISE
Provided by Food Network
Yield 6 servings.
Number Of Ingredients 11
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.
MELON BALLS TO FREEZE
This recipe is from my dh's Amish mother. Probably developed because the Amish waste NOTHING! :) This is a wonderful winter-time treat, w/ the summertime flavor! Enjoy!
Provided by WJKing
Categories Lunch/Snacks
Time 35m
Yield 6-10 boxes
Number Of Ingredients 3
Steps:
- Use melon baller& ball semi-firm honeydew& cantaloupes.
- Place into freezer containers.
- Fill with sugar water.
- Sugar water: 4 cups water to 4 cups sugar- heat to melt the sugar.
- Cool completely before pouring over the balls.
- (sugar amounts can be varied. I choose to use 6 cups water to 4 cups sugar) These are best served before completely thawed, so they're a bit'crisp,' and not soggy.
- A wonderful addition to winter fruit salads!
Nutrition Facts :
SPICED MELON BALLS
From an old southern cookbook comes this recipe that's perfect to serve on hot summer days. I love to serve this when we grill out. I've also served this at breakfast alongside pancakes and waffles.
Provided by Dreamgoddess
Categories Breakfast
Time 15m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Drain the melon balls, reserving the juice.
- Combine the juice, brown sugar, vinegar, cloves, and cinnamon in a saucepan.
- Simmer for 5 minutes and discard the cloves and cinnamon stick.
- Pour the sauce over the melon balls and chill until ready to serve.
MELON BALL
Make and share this Melon Ball recipe from Food.com.
Provided by cookiedog
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Pour melon liqueur and vodka over ice in rocks glass.
- Top with juice.
- Garnish with melon balls.
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MELON SANGRIA – SUMMER COCKTAILS – LAYLITA’S RECIPES
From laylita.com
4.8/5 (180)Total Time 30 minsCategory Cocktails, Drinks
- Place the melon balls in a large pitcher, add the honey (2 tablespoons to start), lime juice, and ¼ cup of grappa. Mix gently and let rest in fridge for 1-2 hours or until 1 hour before serving.
- Add the moscato wine, mix gently, taste and add more honey or grappa if desired. Keep in mind that you will top it off with sparkling water right before serving, so it’s okay if it’s on the sweeter/stronger side. Refrigerate for another hour.
- Right before serving, add ice (or frozen melon balls as ice cubes), lime slices and mint leaves to garnish, and top off with sparkling water. You can prepare the final mix in the pitcher or serve it directly into glasses with melon ice cubes and top off each glass with the sparkling water.
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