Thursday, July 31, 2008

21 ways to eat watermelon

As a self proclaimed watermelon expert/ eyes lit up this morning when I saw this article on MSN that listed 21 ways to eat a watermelon! Here are a few recipes that look good enough to try!

Watermelon-Berry Sparkler

  • 2 cups watermelon, cubed and seeded
  • 1 (6 ounce) container red raspberries
  • 2 to 3 tablespoons superfine sugar
  • Club soda or seltzer
1. Puree watermelon and raspberries in a blender. Scrape mixture through a fine sieve into a bowl; discard seeds. Stir sugar into puree (adding more if too tart). Puree can be made up to one day ahead and refrigerated.
2. For sparklers, pour 2 tablespoons puree into each champagne glass and top with 4 ounces cold club soda or seltzer.

Watermelon Sherbet

  • 6 cups cut-up, seeded watermelon
  • 3 cups whipping cream
  • 1 1/2 cup buttermilk
  • 1 1/4 cup sugar
  • 3 - 4 drops red food coloring (optional)

1. Place 3 cups of the watermelon in a blender container or food processor bowl. Cover and blend or process until smooth. Repeat with remaining melon. (You should have 4 cups total of melon puree. If necessary, blend or process additional watermelon to measure 4 cups.)
2. In a large mixing bowl combine watermelon puree, whipping cream, buttermilk, sugar, and red food coloring (if desired). Stir the mixture until sugar is dissolved. Freeze in a 4- or 5-quart ice-cream freezer according to the manufacturer's directions. Makes about 2-1/2 quarts (16 to 18 servings).
Freezer Directions: Prepare the watermelon mixture as above, except use 3 cups watermelon, 1-1/2 cups whipping cream, 3/4 cup buttermilk, and 2/3 cup sugar. Transfer to a 9x9x2-inch pan. Cover and freeze for 2 to 3 hours or until almost firm.
Break the frozen watermelon mixture into small chunks. Transfer to a chilled mixing bowl. Beat with an electric mixer until smooth but not melted. Return to pan. Cover and freeze until firm. Makes 1-1/4 quarts.

Summer Salad (I'm a little "if-y" about this one)

  • Basic Marinade (omit lime juice, vanilla, rosemary)
  • 2 large beefsteak tomatoes
  • 2 pounds seedless watermelon
  • 1 large cucumber
  • 1/4 cup sliced red onion
  • 1/4 cup fresh mint leaves
  • 1/4 cup raspberry vinegar
  • 1/2 teaspoon dry mustard

1. Chop tomatoes, watermelon, and cucumber.
2. Toss with red onion.
3. Whisk Basic Marinade with mint leaves, raspberry vinegar, and mustard.
4. Pour over the salad, cover, and chill for 2 hours.
5. Serve with a baguette.

No comments: