Summertime=Watermelon Dinner Party!



I have such great memories of eating watermelons, from Hope, AR (the watermelon capital), during the summer.  Red, sticky juice running down my chin, sticky fingers, seed spitting contests.  The watermelon was pure then, maybe a little added salt to bring out the flavor, but that was it.  Look what you can do with watermelons now!  They are not even round anymore!

How about a cocktail?

Watermelon Basil Margaritas (recipe and image via MarthaStewart.com)   

• 7 1/2 pounds seedless watermelon, rind removed, fruit cut into 1-inch cubes
• 4 teaspoons superfine sugar
• 6 ounces (3/4 cup) silver tequila
• 24 basil leaves, plus sprigs for garnish
• 3 ounces (1/4 cup plus 2 tablespoons) triple sec
• 6 cups small ice cubes

Directions

1. Place 24 watermelon cubes on a baking sheet lined with parchment. Cover, and freeze at least 1 hour (up to 2 days).
2. Puree remaining watermelon and the sugar in a blender until smooth. Pass through a sieve lined with cheesecloth into a bowl. (You should have 3 cups.)
3. Place tequila and basil in a glass pitcher, and crush with a wooden spoon. Stir in watermelon juice and triple sec.
4. Place watermelon cubes in glasses. Using a cocktail shaker, mix 3/4 cup margarita with 1 cup ice. Strain into a glass. Repeat. Serve garnished with basil.

Next, a salad,

Watermelon and Feta Salad with Chopped Vegetables
Adapted from Bon Appetit

Serves at least four
1 pound Campari or plum tomatoes, diced, drained
1 1/2 cups diced seeded watermelon
1 large green bell pepper, seeded, cut into 1/3-inch cubes
1/2 large English hothouse cucumber, seeded, cut into 1/3-inch cubes
1/2 cup very thinly sliced radishes
3 tablespoons olive oil, divided
10 ounces feta cheese, cut into small cubes (about 2 1/2 cups),
2 divided green onions, chopped, divided
1/4 cup thinly sliced fresh mint leaves, divided
1/2 cup plain Greek-style yogurt
1 teaspoon dried oregano
Toss first five ingredients and two tablespoons oil in large bowl. Add half each of cheese, green onions, and mint. Mix remaining cheese, green onions, mint, and oil in processor; add yogurt and oregano. Process just to blend (do not over-mix or dressing will get thin). Season dressing with salt and pepper; mix into salad.

A watermelon main dish?



Sesame-Chile Chicken with Gingered Watermelon Salsa

Ingredients

• Chicken:
• 2 tablespoons low-sodium soy sauce
• 1 to 2 tablespoons chili sauce with garlic
• 1 tablespoon dark sesame oil
• 4 (6-ounce) skinless, boneless chicken breast halves

Salsa:      2 cups diced seeded watermelon,

1/4 cup diced yellow bell pepper, 2 teaspoons mirin (sweet rice wine)

2 tablespoons thinly sliced green onions,1 tablespoon chopped fresh cilantro

1 teaspoon grated peeled fresh ginger,

 1 teaspoon fresh lime juice,1/8 teaspoon salt,
1 jalapeño pepper, seeded and minced


Remaining ingredients:
1/4 teaspoon salt

Cooking spray

Cilantro sprigs (optional)
Lime wedges (optional)

Preparation

• To prepare chicken, combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.
• Prepare grill.
• To prepare salsa, combine watermelon and next 8 ingredients (through jalapeño); cover and chill until ready to serve.
• Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove chicken from grill; let stand 5 minutes. Cut chicken diagonally across grain into thin slices; serve with salsa. Garnish with cilantro sprigs and serve with lime wedges, if desired.

Ann Taylor Pittman, Cooking Light
JUNE 2005

Dessert anyone?

Watermelon Pie

Ingredients:
- Lime Sherbet
- Vanilla ice cream or Pineapple sherbet
- Red/Pink-colored sherbet
- Mini chocolate chips
Directions:
1. For each flavor, you’ll let the sherbet/ice cream soften for a few minutes before using. The red sherbet should be mixed with the mini chocolate chips.
2. Use a round springform pan. You may want to line the bottom of the pan with wax paper or parchment paper if you plan to transfer the entire “pie” to another dish before serving. I served the slices on plates straight out of the freezer, so I didn’t line the pan. It’s actually cuter sliced!
3. Starting with lime, spread a ring of sherbet around the edge of the springform pan – about 2 inches high (or taller if you want!), and about 1-2 inches wide from the outside edge of the pan.
4. Put pan in freezer to harden lime layer.
5. Repeat step 3 with the vanilla, but make the layer much thinner – maybe 1/2 inch. Use a butter knife to flatten the top, even-ing out the lime with the vanilla. Put pan in freezer to harden again.
6. Repeat step 3 with the red/chocolate chip sherbet. Fill the rest of the pan, then use a butter knife to flatten the top. Freeze!
7. When it’s time to eat, run a knife around the edge of the pan before popping off the outside of the springform pan. Use a nice thin-blade knife to slice.

We need some decorations! One more dessert! Watermelon Petit Fours Ingredients 12 pieces (3 inch) cubes of seedless watermelon 12 pieces candied almonds 1 piece Sugar in the Raw for sprinkling. Instructions Arrange the watermelon cubes on a serving platter. Place the frosting in a Ziploc bag and trim off a bit of one bottom corner. Decoratively pipe the frosting onto each watermelon cube. Place an almond at the top of the frosting on each petit four. Sprinkle with raw sugar and serve immediately.