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A
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Recipes
August 1,
2012
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Good afternoon and welcome to your Wednesday edition of A to Z Recipes Newsletter. It is
August already and the heat is on. I'm comforted by thoughts of
November and some cool nights on the west coast. Woo-hoo! We are so
looking forward to seeing family and friends there!
The newest Monthly Theme
topic will be announced on Sunday.
We'll see you here again on Sunday, God willing. Here is Patricia . . .
Do you remember
eating watermelon when you were a kid? Seedless melon didn't seem to be
around when I was much younger, and for that I am so grateful; as it
would have taken away our childhood fun of counting the seeds. Black
seeds were how many years before we would get married and white seeds
were the number of children we would have. Yipes, at times the count
didn't add up but the laughter sure did. Back then we didn't think
about watermelon recipes, it was a summer treat that could be eaten
with our hands, letting the sweet juice run down our chin with mom
standing by with a wet washrag. Oh well, setting aside memories,
watermelon recipes are aplenty, so read on and enjoy.
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The $19 (price of a pizza dinner) a month may help find the cure. It is
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HELPFUL HINTS:
Puree watermelon chunks, then freeze this juice into colorful and tasty
"pops"- everyone will love them as a cooling snack.
Mold melon balls into gelatin salads for lots of fresh flavor and color.
Serve a slice of melon for breakfast, it's a delicious and juicy way to
start the day.
Make watermelon rind pickles or preserves for a tangy-sweet complement
to hamburgers, hotdogs and barbecued meats.
"Eat a Cool Drink!" On hot days watermelon is a great choice to
replenish body fluids since it is 92% water.
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For a long time, watermelon has been taken for granted as a sweet,
tasty summertime fruit, made of sugar and water, and nothing more. Over
the past years, nutritionists, medical professionals, scientists and
researchers have taken an interest to find out more about watermelon's
health benefits. As it turns out, watermelon is incredibly healthy!
The NWPB is proud to say that watermelon is the Lycopene Leader among
fresh produce. In addition to its healthy properties and effects on
women, children, men and pregnant women, watermelon is an important
part of a healthy diet.
Nutritionists have long appreciated the health benefits watermelon
provides. Watermelon not only boosts your "health esteem," but it is
has excellent levels of vitamins A and C and a good level of vitamin B6.
•Vitamin A found in watermelon is important for optimal eye health and
boosts immunity by enhancing the infection-fighting actions of white
blood cells called lymphocytes.
•Vitamin B6 found in watermelon helps the immune system produce
antibodies. Antibodies are needed to fight many diseases. Vitamin B6
helps maintain normal nerve function and form red blood cells. The body
uses it to help break down proteins. The more protein you eat, the more
vitamin B6 you need.
•Vitamin C in watermelon can help to bolster the immune system's
defenses against infections and viruses and can protect a body from
harmful free radicals that can accelerate aging and conditions such as
cataracts.
•A two-cup serving of watermelon is also a source of potassium*, a
mineral necessary for water balance and found inside of every cell.
People with low potassium levels can experience muscle cramps.
Source: National Watermelon Promotion Board
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Watermelon production in the United States in 2010 totaled 4.1 billion
pounds. The value of watermelons for the fresh market in 2010 was $492
million. The top five states in U.S. watermelon production, accounting
for more than 75 percent of the total production, were Florida,
California, Texas, Georgia and Indiana.
Watermelons thrive in sandy or sandy loam soils. The crop is usually
ready to harvest in about 90 days. Peak production occurs from May
through August.
Most of the U.S. watermelon production is consumed fresh. Per capita
fresh watermelon consumption in 2008 was 15.4 pounds. According to
consumption data, women tend to eat more watermelon than men. About 85
percent of watermelons are purchased at the retail level for home
consumption. Other processed products include roasted seeds, pickled
rind and watermelon juice.
According to the Guiness Book of World Records, in 1990, Bill Carson,
of Arrington, Tennessee, grew the largest watermelon at 262 pounds.
Check
Out the Best of As Seen On TV Products at Walter Drake.
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There once was a green house. Inside this green house, there was a
white house. Inside this white house was a red house... and inside this
red house were lots of babies. What was this house?
DUH – a watermelon, of course!
What did the honeydew melon say after the watermelon proposed marriage?
I'm sorry but I can't elope (cantelope).
bareMinerals
now on Beauty.com!
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I will post all qualifying recipe reviews here. You can also send
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APPLE & WATERMELON SMOOTHIE
1/2 pint concentrated apple juice
1 watermelon quarter, diced
1/2 half cup of ice, optional
Blend all ingredients together until smooth. Very refreshing on a hot
summer day! Serves: 2
Note: Crush ice before blending as large chunks may harm blades
WATERMELON POPSICLES
The high water content of watermelon makes it possible to freeze it on
a stick like a frozen pop. Cut watermelon into slices about 1 1/4
inches thick. Cut each slice into pie shaped wedges of desired size.
Using a sharp knife, pierce rind; insert wooden stick. Place on wax
paper-lined pan or tray; freeze until firm. Wrap individually in foil
or plastic wrap; store in freezer.
PANCETTA WRAPPED WATERMELON STACKS
& SALAD
1 watermelon, cut into.5in-thick slices
48 slices smoked pancetta
Salt and freshly ground black pepper
3 balls mozzarella, each cut into 4 thick slices
For the salad
5 ounces watermelon, roughly chopped, seeds removed
2 tablespoons sherry vinegar
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper
2 ounces watercress
2 ounces rocket
2 ounces baby spinach leaves
For the watermelon and mozzarella stack, cut the watermelon slices into
1.5in x 3in pieces. You want 12 pieces in total. Lay four slices of
pancetta horizontally onto a board, so they overlap slightly, and place
a piece of watermelon in the center, across the slices of pancetta.
Season, to taste, with salt and freshly ground black pepper. Top the
piece of watermelon with a slice of mozzarella and season with a little
more salt and freshly ground black pepper. Fold the sides of the
pancetta over the mozzarella to create a parcel, leaving each end of
the watermelon exposed. Repeat the above until you have 12 parcels in
total.
Heat a frying pan until hot then add the parcels, three or four at a
time, depending on the size of your pan. Fry on each side until the
pancetta is crisp and golden-brown - take care not to overcook because
you don't want to melt the mozzarella. Remove the parcels from the pan,
drain on kitchen paper and keep warm. Repeat with the remaining parcels.
For the salad, place the watermelon into a mini food processor and
blend to a smooth purée. Transfer to a bowl and whisk in the sherry
vinegar and olive oil. Season, to taste, with salt and freshly ground
black pepper. Just before you're ready to serve, toss all the salad
leaves together and dress with a little of the watermelon dressing. To
serve, stack three warm watermelon parcels onto each of four serving
plates. Place the salad to one side and drizzle over a little extra
watermelon dressing.
WATERMELON HIGH
1 whole ripe watermelon
1 pint black cherry vodka (or similar flavored vodka)
Lay the watermelon on a work surface on its flattest, most stable side.
Use a knife to cut a small hole in the top of the watermelon, then
insert a small steel funnel into the hole. Gradually pour the black
cherry vodka into the funnel, allowing each addition of vodka to
permeate the flesh of the watermelon before adding the next addition
(this will take about two hours and you may not need to use all of the
vodka).
Once the watermelon is full, plug the hole with a cork and cover the
watermelon with cling film. Chill in the fridge overnight. To serve,
transfer the watermelon to a large shallow dish. Using a sharp knife,
slice the watermelon into chunks or wedges. (The excess alcohol that
the watermelon did not soak up can be added to cocktails or champagne.)
WATERMELON CITRUS SMOOTHIE
~Thank you, Mary
1 cup cubed and seeded watermelon
1 cup vanilla low fat yogurt
1/2 cup sugar free lemon-lime soda, like Diet Sprite or Diet 7-up
In a blender, combine melon and yogurt until smooth. Add soda just
before serving.
GRILLED WATERMELON
1 seedless watermelon (rind-on cut into 3"wedges)
Fresh lime (cut into quarters)
Fresh cilantro (rough chopped)
Flake salt to taste (kosher salt ok)
Prepare grill. Squeeze lime juice over watermelon wedges and place on
the grill. create grill marks by cooking about1-2 min per side. After
flipping squeeze more lime juice onto the watermelon. Once you have
nice marks, remove the watermelon from the grill and season with fresh
cilantro and flake salt. you can serve this fresh off the grill for a
hot and cold effect, or if preferred, you can grill and chill it before
seasoning to have a cold watermelon with just the flavors of the grill.
SLICE OF SUMMERTIME
1 package (18.25 oz.) white cake mix
1 3/4 cups cubed seedless watermelon (about 16 oz.), pureed
3 tablespoons oil
3 egg whites
Mini chocolate chips
Red Icing Color, as desired
White Butter cream Icing
Leaf Green Icing Color
Preheat oven to 350 degrees. Spray 9-inch round cake pan with vegetable
pan spray. Prepare cake mix using pureed watermelon in place of water.
Add oil and egg whites. Gently stir in icing color to desired color;
add mini chips. Pour into prepared pan. Bake 35-40 minutes or until
toothpick inserted in center comes out clean. Cool in pan 10 minutes.
Remove from pan and cool completely.
To decorate:
Remove crown from cake. Tint butter cream icing leaf green. Ice outer
edge of layer with tinted icing.
MELON SALSA
2 cups cubed seedless watermelon
1 cup chopped, seeded cucumber
1/2 cup chopped orange or yellow sweet pepper
1 ear fresh sweet corn, cut from the cob or 1/2 cup frozen corn, thawed
3 tablespoons chopped fresh cilantro
1 tablespoon finely chopped red onion
In a medium bowl combine above ingredients. In a small bowl whisk
together the juice of 1 lime (3 tablespoons) and 1 tablespoon. honey or
packed brown sugar honey. Combine juice with watermelon mixture. Serve
the salsa immediately or cover and refrigerate it up to 24 hours before
serving. Makes 4 cups salsa.
WATERMELON PIE
~Thank you, Sue
1 can (14 ounces) sweetened condensed milk
1/4 cup lemon juice
1 container (8 ounce) frozen whipped topping, thawed
2 cups cubed and seeded watermelon, well-drained
1 nine-inch graham cracker pie crust
In a large bowl, mix together the condensed milk and lemon juice until
thick. Add the whipped topping and mix until thoroughly combined. Add
the watermelon; mix well. Spoon into the pie crust, cover and chill for
at least 4 hours, or until ready to serve.
WATERMELON FROZEN DESSERT
3 tablespoons lime juice
1 cup water
1/2 cup sugar
6 cups 1-inch cubes seeded watermelon
In 1-quart saucepan, mix lime juice, water and sugar. Cook over low
heat about 5 minutes, stirring occasionally, until sugar is dissolved.
Cool slightly, about 5 minutes. In blender or food processor, place
watermelon. Cover; blend on high speed about 2 minutes or until smooth.
Add lime juice mixture; blend until well mixed. Pour into ungreased
13x9-inch glass baking dish. Cover; freeze 1 hour. Scrape with fork to
distribute ice crystals evenly. Every 30 minutes, repeat scraping
procedure for at least 3 hours until mixture is consistency of fine ice
crystals. Scoop into chilled dessert cups to serve.
WATERMELON PICKLES
Choose firm, fresh melon with thick white rind. Peel, and trim away all
but the faintest pink pulp.
Cut rind into pieces: IE: cube, shamrock, heart of Christmas-tree
shapes. Should have 4 to 5 quarts of rind. Cover with boiling water and
add 1 tablespoon salt. Bring to boil and cook 10 minutes, or until
cubes can be pierced easily with a fork. (Overcooking makes soft
pickles.) Drain well. Squeeze out extra liquid. Pack into crock or
enameled kettle.
Bring to a boil 1 quart of cider vinegar; 6 cups sugar and pour over
rind. Let stand overnight. Each day, drain off the syrup and bring just
to boil, adding more sugar as follows:
1st day: 4 cups sugar
2nd day: 2 cups sugar
3rd day: 2 cups sugar
4th day: 2 cups sugar
5th to 14th day: 1 cup sugar daily
Skim if necessary; pour over pickles. (If you skip a day now and then,
don’t worry. The secret of crisp, clear pickles is in adding sugar
gradually.)
Pack pickles in sterilized pint jars. To each pint, add 2 whole cloves
and1 stick cinnamon; cover with syrup and seal. Makes 14 pints.
WATERMELON SALAD
~Thank you, Lynn
1 medium sized watermelon
1 tablespoon sugar
2 tablespoons vinegar
1/4 cup sour cream
Remove watermelon meat with a melon baller and place in an attractive
dish. Mix sugar, vinegar and sour cream and drizzle over top of melon.
WATERMELON-TOMATO MINT SALAD
2 cups watermelon, cubed
2 medium-sized red tomatoes, peeled, cubed
10 mint leaves, chopped
3 tablespoons fat-free feta cheese, crumbled
½ purple onion, cut in rings
Combine above ingredients and toss with vinaigrette (recipe follows).
Allow to soak for five minutes and then pour off excess dressing. Serve
at room temperature or chilled over a bed of lettuce. Serves 4.
Vinaigrette - Whisk together:
¼ cup red wine vinegar
¼ cup canola oil
2 tbsp sugar (to taste)
Dash of garlic salt
dash of Tabasco
100 Calories per serving
7 grams of fat (minimal saturated)
WATERMELON RASPBERRY ICED TEA
~Thank you, Leeanne
4 Red Rose tea bags
1 pint of raspberries
1/2 cup sugar
4 cups chopped seedless watermelon
2 cups soda water
In a heat-resistant pitcher, pour 3 cups of boiling water over 4 tea
bags. Add 1 pint of raspberries and stir. Steep for 10 minutes, and
then remove teabags. Add 1/2 cup sugar and stir until dissolved. Let
tea come to room temperature. With a slotted spoon, remove raspberries
and puree in a blender with 4 cups chopped seedless watermelon. Line a
strainer with a layer of cheesecloth and set over the pitcher of tea.
Pour pureed fruit through strainer and discard remaining solids. Stir
in 2 cups soda water and add additional sugar, if needed. Serve over
ice.
WATERMELON & FETA SALAD
1 small watermelon (about 1 pound)
2 large nectarines or peaches
6 cups mixed salad greens, including arugula, endive, and leaf lettuce
1 cup crumbled feta cheese*
2 tablespoons toasted pumpkin seeds or sunflower seeds
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
First, make the dressing. Place the oil, lemon juice, salt, and pepper
into a 2-cup jar or container with a tight-fitting lid. Cover and shake
until well blended. Using a serrated knife, cut the watermelon into
bite-size chunks, discarding the rind and all of the seeds. Toss into a
large salad bowl. Cut the nectarines in half (do not peel) and pit
them. Place the nectarines on a cutting board, cut side down, and cut
lengthwise into thin slices; toss with the watermelon chunks. Tear the
salad greens into bite-size pieces and add to the fruit. Toss to mix.
Crumble the feta cheese over the salad. Sprinkle the seeds over the top
and drizzle with the lemon dressing; serve.
* Feta cheese is relatively high in sodium, and actually contains more
than twice as much sodium as found in the same quantity of cheddar
cheese. To reduce the salt, soak the feta in milk for 30 minutes. Then
rinse the cheese in a strainer under running water and pat dry on paper
towels.
Per serving: 198 calories, 15g fat, 22mg cholesterol, 386mg sodium, 13g
carbs, 9g sugars, 6g protein.
WATERMELON & TOMATO SALAD
2 1/2 cups seedless watermelon, in 1-inch cubes or balls (cut over a
bowl to catch the juice, reserve.
1 1/2 cups cherry or grape tomatoes, cut in half
1/2 cup finely diced or crumbled Stilton, Gorgonzola, Roquefort or
Maytag blue cheese
Salt
2 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
1/2 cup parsley, roughly chopped
Combine the watermelon, tomato, cheese, and salt in a bowl. Whisk or
blend together about 2 tablespoons of the watermelon juice, oil, and
vinegar. To serve, dress the salad with this mixture and garnish with
parsley. Do not refrigerate and serve within 30 minutes.
MELON CANDY
~Thank you, Marion
Remove meat from melon and chop fine. Drain watermelon juice until all
the tiny particles of melon are comparatively free from syrup. Prepare
a heavy syrup made of 2 parts sugar and 1 part water. Tint a delicate
green with food coloring. Flavor with mint. Add the drained particles.
Simmer until nicely colored. Drain. Roll in granulated sugar. Dry in
very slow oven, 300 degrees. A portion of the syrup may be colored pink
and flavored with rose or raspberry before the melon is added. If the
natural color is desired, roll the drained particles in sugar, and dry.
Any variety of flavors and colors may be obtained.
BIRD ON THE NEST
1 large watermelon
6 pound roaster chicken
Salt & pepper
1 tablespoon five-spice powder
Preheat oven to 400 degrees. Cut a 1/4 inch thick horizontal slice off
one long side of the watermelon and discard it. Cut off the top third
of the watermelon horizontally. Core and seed both parts of the melon,
making room for the chicken.
Season the cavity with salt and freshly ground black pepper. Rub the
skin of the chicken with the five spice powder. Place the chicken in
the larger portion of the melon and then place the other piece of melon
on top, securing it with long skewers. Put a baking pan on the bottom
rack of the oven to catch any juices. Bake the watermelon directly on
the rack above for 2 hours at 400 degrees and then 2 1/2 hours at 300
degrees. Remove chicken from watermelon and then the juices. Reduce
juice in a skillet until thick. Carve chicken and serve.
CUCUMBER AND WATERMELON SOUP
2 large English cucumber, peeled, diced
3 cups watermelon
1/4 cup diced cucumber
1/4 cup diced cantaloupe
1/4 cup diced watermelon
1/2 cup Dungeness crab meat
2 tablespoons lemon juice
4 tsp dill oil, recipe follows
Chill 4 soup bowls. Using a juicer or a food processor and a strainer,
make cucumber and watermelon waters. If using a juicer, juice the
cucumbers and season with a little salt. Clean the juicer and juice the
3 cups of watermelon into a separate container. Place both containers
in the refrigerator. After 10 minutes any impurities will float to the
top and can be easily removed. Or, if using a processor and a strainer,
cut the cucumbers into chunks and puree until smooth. Season with salt.
Transfer the puree to a cheesecloth lined strainer set over a bowl.
Press the puree with the back of the spoon to extract all the juice.
Discard pulp of puree. Repeat the same process using the watermelon.
Cover both of the juices and refrigerate. Remove any impurities that
float to the top.
In a separate container combine the chilled watermelon and cucumber
juices. Add fresh lemon juice and adjust seasoning. In the chilled
bowls place a little of the diced cucumber, watermelon, and cantaloupe.
Add the crab meat. Pour chilled soup over and serve immediately.
ARIZONA WATERMELON SALAD
~Thank you, Deb
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon chili powder
1/8 teaspoon cayenne
2 pound watermelon, seeds and rind discarded and the flesh cut
into3/4-inch pieces (about 4 cups)
3 tablespoons fresh lime juice
2 tablespoons shredded fresh coriander or basil leaves
In a small bowl stir together the cumin, the salt, the chili powder,
and the cayenne. In a serving bowl toss the watermelon with the cumin
mixture, the lime juice, and the coriander or basil until the salad is
combined well and serve the salad immediately.
Makes about 4 cups, serving 4 to 6.
STRAWBERRY WATERMELON SOUP
4 cups rindless watermelon chunks seeded
2 tablespoons sugar
1 pint strawberries hulled
1/2 cup plain yogurt
Juice of l lemon
Ice cubes for serving (optional)
6 fresh mint sprigs for garnish
Place melon and sugar in food processor, and puree until smooth. Pour
into mixing bowl. Place berries in food processor and puree. Add yogurt
and lemon juice and puree again. Pour into bowl with watermelon and
stir well. Chill until ice cold. Serve in chilled bowls (or with a few
small ice cubes in the bottom of the bowl) with sprigs of mint as
garnish. 6 servings.
WATERMELON CURRY
1/4 of a large watermelon
1/8 teaspoon paprika
1 1/2 teaspoons ground red pepper
1/8 teaspoon ground turmeric
1/2 teaspoon ground coriander
1 teaspoon garlic puree
1/2 teaspoon salt
2 teaspoons oil
1/4 teaspoon cumin seeds
1 tablespoon lime juice
1/2 tablespoon sugar
Cut up the watermelon, remove the rind and seeds and chop the flesh
into 1-inch cubes. (You'll need about 10 cups. Puree 1 cup of flesh to
make juice. Add the paprika, ground red pepper, turmeric, coriander,
garlic and salt to taste. Heat the oil in a skillet over high heat and
fry the cumin seeds 20 seconds. Immediately add the juice. Lower the
heat and simmer until the liquid is reduced by one-third, about 5
minutes. Add the lime juice and sugar to taste. Cook 1 minute. Add the
watermelon pieces and cook over low heat 3 to 4 minutes, tossing to
coat until heated through. 2 to 4 servings.
WATERMELON SALAD WITH WHIPPED CREAM
MAYO
1 medium watermelon, ripe
1/4 cup powdered sugar
1 quart ginger ale
Lettuce leaves
Whipped Cream Mayo:
1/2 cup Heavy cream
1 tablespoon powdered sugar
1/2 cup mayonnaise
2 tablespoon watermelon juice
1 pinch salt
Dash paprika
Using a teaspoon (or a melon-baller) scoop out the pulp from
watermelon. Drain off juices and put pulp in a large bowl. Sprinkle
with sugar and cover with ginger ale. Refrigerate 30 minutes; then
drain off the liquid, which may be served over ice as a beverage,
reserving 2 tablespoons juice for the Whipped-Cream Mayonnaise. Arrange
the drained pulp in large lettuce-leaf cups for individual servings, or
in a large leaf-lined serving bowl for table service. Top with a
generous dollop of Whipped-Cream.
Mayo:
In a small bowl, whip cream until soft peaks form; stir in sugar. In a
medium bowl, blend mayonnaise with reserved watermelon juice, salt, and
paprika. Fold in whipped cream. Serves 6.
HAM ROLLUPS W/VINAIGRETTE
Vinaigrette:
1 small shallot, halved
1/3 cup seedless watermelon cubes
5 tablespoons rice vinegar
1 tablespoon fresh lime juice
1/3 cup vegetable oil
Salt and pepper to taste
Ham roll-ups:
1 head radicchio, separated into leaves
1 1/2 lb honey ham, thinly sliced
3 cup seedless watermelon cubes, cut 1/2 inch
1 small red onion, thinly sliced, separated into rings
To make vinaigrette: In food processor, finely chop shallot; add
watermelon cubes, vinegar and lime juice, and process until pureed.
With motor running, slowly drizzle in oil until mixture is combined.
(If dressing is too thick, add a little more vinegar.) Taste. Add salt
and pepper as needed. Set aside.
To make roll-ups: Line serving platter with radicchio leaves. Roll ham
slices into cones and arrange around edge of platter. Place watermelon
cubes in center and top with red onion rings. Drizzle salad and ham
rolls with enough dressing to moisten.
HARD ROCK CAFE'S FAMOUS BABY ROCK RIBS
Rind from about 1/2 small watermelon
1 cup dark corn syrup
1/4 cup water
1/4 cup tomato ketchup
1/4 cup distilled vinegar
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon liquid smoke
1/4 teaspoon ground black pepper
4 pounds baby back ribs
For pureed watermelon rind, cut off green skin and about 1/2 inch of
hard white part, keeping part of watermelon rind that is lighter red to
white. This is tender part of rind. Try to avoid harder, white rind
just inside the green skin. Put rind in food processor fitted with
metal blade and puree about 10 seconds. Strain liquid from pulp and use
1 cup of pulp, measured after straining.
Combine watermelon pulp with corn syrup, water, ketchup, vinegar,
pepper flakes, liquid smoke and black pepper in medium saucepan over
high heat. Bring mixture to boil, then reduce heat and simmer, covered
about 1 hour, or until it is as thick as you like.
Cut racks of ribs into plate-sized portions of about 6 or 7 bones each.
Brush ribs with barbecue sauce and wrap each rack individually in
aluminum foil. Be sure to save some sauce for later. Let ribs marinate
in refrigerator a couple of hours or overnight.
Preheat oven to 300 degrees. To cook ribs, set, with seam of foil
facing up, in oven. Bake about 2 to 2 1/2 hours or until the rib meat
has pulled back from the end of the bones by about 1/2 inch. They
should be very tender. Remove ribs from foil and brush on some
additional sauce. Grill ribs on hot barbecue 2-4 minutes per side, or
until you see several spots of charred sauce. Be sure to watch ribs so
that they do not burn. Serve with reserved sauce on the side. 4
servings.
GREEK WATERMELON SOUP
~Thank you, Betty
6 cups very cold watermelon juice made from ripe seedless watermelon
1 3/4 cups Greek plain yogurt
Salt to taste
Watermelon balls for garnish
Combine watermelon juice, yogurt, and salt until smooth. Chill for
several hours. Ladle soup into chilled bowls or iced-tea glasses and
garnish with melon balls.
WATERMELON SALAD
4 ounces cream cheese, softened
2 tablespoons mayonnaise
1/3 cup heavy cream, whipped
1 1/3 cups celery, thinly diced
3 cups watermelon balls, chilled
bright green lettuce leaves
1/2 cup pecans chopped
For dressing, beat cream cheese with mayonnaise until smooth and
fluffy. Fold into whipped cream; add celery. Arrange watermelon on
salad greens and top with celery-cheese dressing. Sprinkle with chopped
pecans. Serves 6.
WATERMELON MUFFINS
1 cup sugar
1 cup water
1/4 teaspoon salt
1 cup pecans, chopped
2 cups all purpose flour
1 cup (10 oz. Jar) watermelon pickles, chopped
1 teaspoon soda
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 cup margarine
1 teaspoon vanilla
Combine the sugar, water, chopped watermelon pickles, margarine and
spices in a saucepan and bring to a boil. Cool at least 30 minutes.
Sift the flour, soda and salt together and add to cooled mixture. Fold
in the nuts and vanilla. Fill muffin cups, lined with paper cups, about
half full. Bake at 350 degrees for about 25 minutes.
Cool and frost with:
1/4 cup margarine
1-3 tablespoons cream
2 cups sifted confectioners sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
Combine the margarine, cinnamon, vanilla and sugar. Add enough cream to
make a nice spreading consistency.
WATERMELON MOUSSE
2 1/4 cups pureed watermelon
1 envelope unflavored gelatin
1 cup sugar
1 tablespoon lemon juice
1 cup heavy cream
To puree watermelon, remove seeds from about 2 1/2 cups watermelon
chunks. Puree in electric blender or by mashing through coarse sieve.
Soften gelatin in 1/4 cup cold watermelon puree. Heat 2 cups pureed
watermelon in a medium saucepan over low heat until almost boiling. Add
softened gelatin and stir until dissolved. Remove from heat; add sugar
and lemon juice. Chill, stirring occasionally, until the mixture mounds
slightly when dropped from a spoon. Whip cream and fold in. Turn into a
4-cup mold. Freeze. Unmold and garnish with lemon slices, melon balls
and mint sprigs. Makes 6 servings.
WATERMELON ICE CREAM PIE
~Thank you, Vi
24 graham cracker squares
1/4 cup corn oil margarine
1 cup watermelon
1 quart Vanilla ice cream, softened
Blend four crackers on low speed 10-15 seconds or until fine crumbs
form. Empty into medium bowl. Repeat process with remaining crackers.
In small saucepan melt margarine. Remove from heat. Add to cracker
crumbs; mix until crumbs form ball. Press mixture into 9" pie plate.
Refrigerate 1 hour. Place watermelon in blender container. Cover. Blend
on low speed 30 seconds. Swirl mixture through ice cream. Firmly pack
ice cream into crust. Cover. Freeze several hours or until firm. Makes
one 9" pie.
WATERMELON MIMOSA
1 cup watermelon juice (puree, strained)
1/2 cup light champagne (preferably not Brut, but rather Asti or
similar)
Divide watermelon juice among 2 to 3 champagne flutes. Fill with
champagne and enjoy! Makes 2 to 3 cocktails.
MINCED PORK WRAPS
1 pound lean ground pork
1 tablespoon fresh minced garlic
1 tablespoon fresh minced ginger
1 teaspoon soy sauce
1 cup fresh chopped scallions
1 cup Hoisin sauce
1 cup toasted pine nuts
1 cup minced seedless watermelon
8 pieces large Bibb (or Iceberg) lettuce leaves
In a heavy, non-stick skillet over high heat brown the pork until well
done. Reduce heat to medium and add the garlic, ginger and soy sauce to
the pan. Stir for a few minutes and then add the scallions. Remove from
heat and add the Hoisin sauce and pine nuts. Stir to mix well. Fold in
the watermelon. Divide among the lettuce leaves, wrap and serve
immediately. Serves 4 to 8.
SESAME CHICKEN
2 tablespoons peanut or vegetable oil
4 pieces skinless boneless chicken breast halves, cut into chunks
1 tablespoon soy sauce
2 tablespoons extra dry vermouth
6 cloves garlic, thinly sliced
1 tablespoon minced fresh ginger
2 bunches scallions, trimmed and chopped
1/2 cup toasted sesame seeds
4 cups minced and drained seedless watermelon
Heat the oil in a wok over high heat until it just begins to smoke.
Stir-fry the chicken chunks in the oil until they begin to brown.
Reduce the heat to medium and add the soy sauce, vermouth, garlic and
ginger, and stir-fry until the majority of the liquid in the wok is
gone. Add the scallions and sesame seeds and sauté until the chicken is
cooked and the sesame seeds are toasted. Arrange the minced watermelon
over 4 to 6 plates and serve the chicken over the watermelon. Serves 4
to 6.
WATERMELON BENEDICT
~Thank you, Shirley
1 1/2 cups low-fat granola of choice
1/3 cup honey at room temperature
4 - 6 circles seedless watermelon (3" round and 3/4" thick)
4 - 6 slices peeled kiwi fruit (1/2" thick)
1 cup low or non-fat creamy lemon yogurt
2 - 3 pieces purple grapes, halved, seeded, for garnish
Mix the granola with the honey by drizzling the honey evenly over the
granola as you stir. On a serving plate, make 3-inch circles of granola
in even thickness, dividing the granola/honey mixture evenly among the
servings. Top each of the granola circles with a watermelon slice and
place a slice of kiwi on each watermelon circle. Spoon the yogurt over
the kiwi and watermelon as though it were hollandaise sauce on eggs
Benedict. Top each watermelon Benedict with a grape half; skin side up.
Serves 4 to 6.
WATERMELON MARSHMALLOW PUFFS
1 cup semi sweet chocolate chips
8 squares 4 inch X 4 inch X 1 inch thick squares of seedless watermelon
2 cups marshmallow fluff
Pulse the chips in a food processor until ground to the texture of
coarsely ground coffee. Arrange the watermelon squares on a serving
platter. Spoon the marshmallow fluff into puffs onto each watermelon
square. Sprinkle the ground chocolate over the marshmallow. Serve
immediately. Serves 8
WATERMELON SNOWBALL
1 scoop chilled watermelon
1/4 cup shredded coconut
1 1/2 ounces chilled watermelon puree*
3/4 ounces chilled creme de cacao
Dredge scoop of watermelon in coconut flakes. The scoop size should fit
in an ice cream scooper. Mix the puree and creme de cacao in a martini
glass. Place snowball into the center of the glass. Serve immediately.
*To make the watermelon puree, remove seeds from fresh watermelon and
cut into large chunks. Place in a blender and process until smooth and
well pureed. Makes 1 cup.
WATERMELON BANANA SMOOTHIE
~Thank you, Angie
2 cups seedless watermelon
1 whole banana
2 cups fresh baby spinach (or other leafy green)
1/2 cup water if needed
Place all ingredients in blender until will mixed.
212 calories, 0.4g fat, 4.4g protein, 45.6g carbs
WATERMELON ORANGE SMOOTHIE
2 cups seedless watermelon
1 orange
1 banana
2 cups fresh baby spinach (or other leafy green)
Add water if needed.
Mix smooth in blender.
285 calories, 0.6g fat, 56g protein, 61g carbs
WATERMELON PEACH SMOOTHIE
12 peaches
1/4 watermelon
1 cup water or ice
Halve the peaches and add them to the blender, skins on. Add watermelon
and water to the blender.
Blend for 30 seconds.
****Special thanks to the National
Watermelon Promotion Board for the following recipes:
ROCK LOBSTER TACOS
2 cups watermelon, cut in 1/2 inch cubes
4 tails rock lobster tails, cooked
2 avocados peeled, cut into 1/2 inch cubes
2 papaya cut into 1/2 inch cubes
1/2 cup cilantro, fresh, coarsely chopped
1/2 cup fresh lemon juice
1 tablespoon jerk seasoning
1 dash salt and pepper to taste
1 head iceberg lettuce
1 ounce shredded coconut
Cut tails in half lengthwise, remove vein, cut into 1/2 inch slices.
Combine lobster with watermelon, avocados, papaya, and cilantro. Pour
lime juice into small bowl and slowly whisk in honey and jerk
seasoning. Pour over lobster mixture and refrigerate one hour, stirring
occasionally. Place in soft taco shells on a bed of shredded lettuce,
sprinkle with coconut.
PITA FLATBREAD W/WATERMELON
4 wedges seeded watermelon (bite size pieces)
1 cup diced cooked chicken
1 tablespoon chopped cilantro
2 tablespoons Greek yogurt
1/4 teaspoon garlic salt
1 dash cayenne pepper
2 whole pita breads, halved or whole grain flat breads
1/4 cup prepared spreadable herb cheese
4 large lettuce leaves
Place sliced watermelon on paper towels to remove excess liquid. Mix
chicken, cilantro, yogurt, garlic salt and cayenne. Spread inside
surfaces of pita bread halves with herbed cheese and fill each with
about 1/4 cup chicken mixture. Arrange watermelon and lettuce in pita
bread.
GRILLED SCALLOP & WATERMELON KEBABS
12 sea scallops
4 cups boiling vegetable or chicken broth
24 cubes 1 inch by 1 inch watermelon
1/4 cup soy sauce
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon fresh minced ginger
Cut the scallops into halves across the diameter to create half-moon
shapes. Place them in a heatproof casserole dish in a single layer.
Pour the boiling clear broth over the scallops and let them poach for 5
minutes. Drain and cool the scallops. On each skewer alternate 1
half-moon scallop, then 2 watermelon cubes, then another half-moon
scallop. Mix together the soy sauce, sesame oil, garlic and ginger and
brush the kebabs as they are grilled over a medium hot grill for about
90 seconds per side turning once. Serve warm.
SPIKED WATERMELON BALLS
1/4 watermelon small and ripe
1/3 cup water
1/2 cup light rum
1/3 cup sugar
1/3 cup fresh squeezed lime juice
1 teaspoon grated lime peel
Bring the water to a boil. Stir in sugar and simmer for 3 minutes. Add
the rum and simmer for another 2 minutes. Remove from the heat and
allow to cool somewhat before adding the lime juice and the grated lime
peel. Cut melons into balls with a melon baller. Pour the syrup over
the fruit, mix gently, cover and chill for several hours before
serving. Makes 8-10 servings.
WATERMELON SORBET
4 1/2 cups pureed watermelon pulp (divided)
1/2 cup sugar (or part Splenda)
1/8 teaspoon salt (or to taste)
2 tablespoons lemon juice
2 tablespoons vodka (watermelon or citrus flavor) *this helps to
prevent sorbet from setting up too firm
In a small saucepan over medium high heat, add 1/2 cup watermelon pulp,
sugar, and salt. Bring to a slow boil, then simmer for 5 minutes.
Remove from heat and cover for 10 minutes. Place strainer over a large
bowl and pour syrup mixture through. Add remaining 4 cups watermelon,
lemon juice and vodka. Stir until blended. Pour into container, cover,
place in freezer. When semi-solid, mash up sorbet with fork and freeze
again. When frozen, place sorbet mixture into a blender or food
processor and process until smooth. Scoop desired amount into a small
bowl or parfait dish, garnish with a small wedge of watermelon. Makes 4
servings.
****Special thanks to Georgia
Watermelon Growers for the following recipes:
WATERMELON HAVARTI STACKS W/GRILLED
CHICKEN
8 circles 1 inch thick by 4 inch diameter circles of seedless watermelon
8 slices Havarti cheese
6 pieces grilled chicken breast halves, cooled and julienne across the
grain
1 teaspoon minced fresh dill, stems removed and discarded
1 cup natural low fat ranch dressing
1 serving (optional) Watermelon & Wine Reduction Drizzle
On 4 serving plates, place one round of watermelon in the center of
each plate. Trim the cheese into the same size circle as the watermelon
and place one cheese round on each of the four plated slices of
watermelon. Repeat with another piece of watermelon and then the
remaining cheese.
Clump the julienne chicken in even portions on top of the watermelon
cheese stacks. Stir the fresh dill into the ranch dressing. Garnish
watermelon chicken stacks with dressing and an attractive drizzle of
the Watermelon & Wine Reduction (recipe follows).
Watermelon & Wine Reduction Drizzle
Ingredients:
8 cups watermelon puree
1 cup inexpensive red balsamic vinegar
1 cup red wine
3 cups sugar in the raw
1 teaspoon sea salt
Stir all ingredients together well in a heavy stainless steel pot over
medium heat until sugar dissolves. Bring to slow boil, stirring
occasionally, until contents are 1/3 the volume than when boiling
began. Cool. Refrigerate in a food-safe squirt bottle and use over
grilled anything, greens, goat cheese, etc. Makes 3 to 4 cups, which
lasts up to 30 days in the refrigerator. Bring to room temperature to
use.
GRILLED WATERMELON CHEDDAR BURGERS
4 patties hamburger patties-ready to grill
4 slices white cheddar cheese
4 slices watermelon about the same size as the burgers, seeded
1 tablespoon ground pepper
4 buns toasted
Grill the hamburgers almost to desired doneness but 30 seconds before
they are done, place a cheese slice atop each burger. Place the
watermelon slices on the grill and dust with the pepper to taste.
Assemble the burgers on the buns with a slice of warmed watermelon on
each on top of the cheese.
Makes 4 burgers.
GRILLED KIELBASA W/WATERMELON RELISH
1 cup minced watermelon
1/4 cup minced onion
1/2 cup finely chopped cabbage
2 tablespoons seasoned rice vinegar
2 tablespoons honey mustard
3 pounds kielbasa
Mix the watermelon, onion and cabbage in a mixing bowl. In another
small bowl, slowly mix the vinegar into the mustard and then pour the
mixture over the watermelon/onion/cabbage mixture and toss together.
Grill the kielbasa until brown and crisp on the exterior but still
juicy inside. Remove from grill to a cutting board and cool for 5
minutes before cutting the kielbasa into bite sized pieces and skewer
them with a pick. Serve warm with the relish for scooping with the
kielbasa. Serves 12 as an appetizer.
PULLED PORK AND WATERMELON BBQ SAUCE
1 piece 4 to 5 pound pork butt
24 ounces dark beer
2 cups BBQ sauce
2 cups minced seedless watermelon
Pressure cook or slow cook the pork butt in the beer until the meat is
pull-apart tender (in a covered roaster all night in a 275 degree oven,
or under pressure about 45-50 minutes or according to manufacturer's
directions). Cool, trim and discard the fat from the meat. Chop the
meat and re-heat. Warm the barbecue sauce and just before serving, stir
in the watermelon. Serves 8 to 12.
WATERMELON JELLY
Makes 2 1/2 to 2 3/4 pints.
6 cups pureed watermelon (remove any seeds prior to pureeing)
5 cups white sugar
4 6 tablespoons bottled lemon juice
1 packet powdered pectin
Combine watermelon puree, sugar and lemon juice in a large,
non-reactive pot. Bring to a boil and let cook until the temperature of
the nascent jelly reaches 220 degrees. Add the powdered pectin and boil
for another five minutes.
Remove from the heat and pour into prepared jars. Wipe rims, apply lids
and screw on bands. Process in a boiling water canner for 10 minutes.
When time is up, remove from canner and let jars cool. When they’re
cool enough to handle, remove rings and test seals. You can eat
immediately or store unopened jars in a cool, dark place for up to a
year.
*Note: This jelly can take up to one week to set. Please give it time.
****Special thanks to Illinois
Watermelon growers for the following recipes:
NO-GUILT WATERMELON CAKE
1 watermelon
1/2 container (8 ounces) fat-free frozen whipped topping, thawed
1 container (8 ounces) nonfat light lemon yogurt
Fresh fruit to decorate cake (strawberries, kiwi fruit, grapes,
blueberries)
Select a symmetrical watermelon approximately 7- to 9- inches in
diameter. Cut a 3-inch thick cross-section from the watermelon. Cut 4
slits through rind without cutting flesh. Cut between white rind
portion and red flesh to remove rind. Fold together whipped topping and
yogurt. Pat watermelon cake dry with paper towel.
Place watermelon cake on flat serving plate. Frost top and sides with
whipped topping mixture. Decorate as desired with fresh fruit.
Refrigerate until ready to serve. Can be stored several hours or
overnight. Cut in wedges to serve. Makes 10 servings.
Per serving: 113 calories, 24g carbohydrate, 3g protein, 1g fat, 1g
dietary fiber, 23mg sodium, 0.6mg cholesterol
WATERMELON SHRIMP
2 tablespoons peanut oil
6 garlic cloves, sliced
2 pounds large shrimp, peeled and cleaned
1 cup dry roasted and salted peanuts
1 cup prepared Kung Pao sauce
2 cups chopped watermelon
Heat the oil in a large heavy sauté pan or wok over high heat . Sauté
the garlic for 30 seconds and then add the shrimp. Stir-fry until the
shrimp begin to cook and plump up. Add the peanuts and sauté another 30
seconds. Reduce heat to low and add the sauce. Simmer just until shrimp
are cooked. Remove from heat. Stir in watermelon and serve immediately.
Serves 6.
Kung Pao Sauce
4 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 tablespoons sugar
2 teaspoons sesame oil
3 tablespoons Hoisin sauce
3 tablespoons oyster sauce
1/2 cup dry roasted, unsalted peanuts
Trim ends off green onions and cut light green and white part into 1"
sections. Mix all other sauce ingredients in 2-quart saucepan. Heat
sauce to simmer. Add green onions & peanuts about a minute before
serving.
LOBSTER SPRING ROLLS W/WATERMELON SAUCE
1/2 pound cooked lobster meat, cut into small pieces
1 cup finely shredded cabbage
1 bunch scallions, trimmed and chopped
1/3 cup Hoisin sauce (In the Asian foods section)
8 egg roll wrappers
A bit of water for sealing spring roll
1 cup toasted sesame seeds
Oil for deep-frying
Toss together the lobster meat, cabbage, scallions and Hoisin sauce.
Divide into long mounds across the diagonal of the wrappers leaving
enough space at each end of wrap to fold over the filling to enclose
tightly when rolled up.
Wet the edges of the wrapper and fold the short ends over the filling.
Roll the wrapper from the bottom to enclose the filling completely and
tightly. The water will act like glue to seal the edges. Deep fry the
Spring Rolls in 360-degree oil such as rice bran oil, peanut oil or
canola oil. As you remove them from the oil, drain quickly on paper
towel and then dust with the sesame seeds. Serve with Watermelon Sesame
Sweet Sour Sauce.
Watermelon Sweet Sour Sauce
1 cup watermelon puree
1 tablespoon sesame oil
2 tablespoons seasoned rice bran vinegar
1 tablespoon soy sauce
1 tablespoon fresh minced ginger
Mix ingredients together and serve as a dipping sauce.
GRILLED CHICKEN AND WATERMELON SANDWICH
Watermelon is a great alternative to a tomato. A juicy slice completes
the great flavor combination.
Hearty yet healthy.
1 9- or 10-inch round herbed focaccia
5.2 ounces of Boursin cheese
2 or 3 grilled skinless boneless chicken breast halves, sliced
3 or 4 thin slices seeded watermelon
¼ cup sesame seeds
2 or 3 ounces baby arrugula
Split the focaccia through the center as for a sandwich and spread the
Boursin over the cut sides of the bread. Arrange the chicken over the
Boursin on the bottom piece of bread. Sprinkle the sesame seeds over
the watermelon and grill it quickly over hot coals just to warm.
Arrange in an even layer over the chicken and top the watermelon with
the arugula. Place the top of the bread, Boursin side down, over the
arugula. Cut sandwich into halves or quarters.
BCWTP - BLT
The Classic, Stacked Sandwich "Rewritten".
2 thick slices bread of choice, toasted
2 tablespoons pesto sauce
2 slices cheddar cheese
1 2/3-inch thick slice seedless watermelon about the same size as the
bread
2 thin slices tomato
4 slices cooked crisp bacon
2 butter lettuce leaves
Spread the pesto over 1 side of each slice of toast. On one slice of
toast stack the cheese, watermelon, tomato, bacon and lettuce on top of
pesto. Place the other slice of toast, pesto side down, on top of the
lettuce. Cut in half and enjoy.
WATERMELON, ARUGULA AND PINE NUT SALAD
1 tablespoon fresh lemon juice
1 tablespoon red-wine vinegar
1/2 teaspoon table salt, or to taste2 tablespoons extra-virgin olive oil
3 cups cubed (1/2 to 3/4 inch) de-seeded watermelon, drained
6 cups baby arugula (6 oz)
1/4 cup pine nuts (1 oz)
1/3 cup crumbled feta or ricotta salata (1 1/2 oz)
Coarsely ground black pepper to taste
Fleur de sel to taste (optional)
Whisk together lemon juice, vinegar, and salt in a large bowl, then add
oil in a slow stream, whisking until emulsified. Add watermelon,
arugula, and pine nuts and toss to coat, then sprinkle with cheese,
pepper, and fleur de sel (if using).
WATERMELON DONUTS
Easy Breakfast Fun
Sour cream
Sugar to taste
Vanilla to taste
Slivered almonds
Watermelon
Cut out donut shapes from 1 1/2-inch thick slices of seedless
watermelon. Sweeten sour cream with sugar and a touch of vanilla to
taste. Frost half of the watermelon donut slices and sprinkle with
almonds. Add another layer of watermelon slices and top with sweetened
sour cream. Sprinkle toasted slivered almonds and serve.
****Special thanks to North Carolina
Watermelon Produces for the following recipes:
WATERMELON FIRE & ICE SALSA
3 cups seeded and chopped watermelon
1 tablespoon chopped cilantro
2 to 3 medium Jalapeno peppers
1/2 cup green peppers
2 tablespoons lime juice
1 tablespoons chopped green onion
1/2 tablespoon garlic salt
Combine all ingredients; mix well. Cover and refrigerate at least 1
hour. Makes 3 cups. Serving tips: Serve with corn or potato chips or
serve on sliced oranges or cheese-filled manicotti.
WATERMELON POPSICLES
2nd version.
3 cups watermelon juice
1/2 cup sugar
2 t. Fresh lemon juice
1/2 cup water
To prepare watermelon juice, cut watermelon into cubes and rub through
a strainer to remove seeds. In small saucepan mix together sugar and
water; simmer 3 minutes. Remove from heat; stir in watermelon juice and
lemon juice. Turn into 2 ice trays. Freeze until very mushy and insert
a popsicle stick in each cube. Freeze. Makes about 36 small popsicles.
QUICK & EASY WATERMELON PIE
2nd version
1 can sweetened condensed milk
1/4 cup lime juice
2 cups watermelon balls
4 ounce container refrigerated non-dairy whipped topping, thawed
1 9-inch graham cracker crust
Fold together milk and topping. Add lime juice. Fold in watermelon
balls, reserving about 5 balls for a garnish. Pour into graham cracker
crust. Place remaining watermelon balls on pie to garnish. Chill for 2
or more hours before serving.
FROSTY MELON SALAD
1 cup watermelon cubes
1/4 teaspoon salt
1 cup boiling water
Flavored gelatin
1-2 tablespoon lime juice
1 cup crushed pineapple
1/2 cup mayonnaise
1 (3 oz.) package frozen fruit of choice
1/2 cup cold water
Prepare gelatin according to package directions. Add lemon juice,
mayonnaise and salt. Blend all ingredients with mixer. Chill until firm
(20-25 minutes). Turn into bowl and beat until fluffy and thick. Fold
in pineapple and watermelon. Pour into molds and chill until firm
(45-60 minutes). Makes 4-6 servings.
****Special thanks to the South
Carolina Watermelon growers for the following recipes:
WATERMELON LEMONADE
A refreshing twist on the all time favorite, lemonade. Watermelon juice
frozen in ice cube trays is a great way to cool lemonade or other
beverages.
6 cups watermelon cubes (seeds removed)
1/4 cups raspberries
1 cup water
1/3 cup sugar
1/2 cup lemon juice
Place watermelon, raspberries and water in container of electric
blender, cover and blend until smooth.
Strain through fine mesh strainer into pitcher. Stir in sugar and lemon
juice until sugar dissolves.
Refrigerate until chilled, about 1 hour. Makes 4 servings
Per serving: 151 calories, 37g carbohydrate, 2g protein, 1g fat, 2g
dietary fiber, 12mg sodium, 0mg cholesterol
WATERMELON STRAWBERRY-MINT SALSA
For a dynamite combination, serve salsa with grilled chicken breasts
seasoned with jerk marinade or jerk seasoning before cooking.
1 cup diced watermelon (seeds removed)
3/4 cup diced strawberries
1/4 cup diced red onion
2 tablespoons diced seeded jalapeno chili
2 tablespoons finely chopped fresh mint leaves
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon sugar
Gently stir together all ingredients in bowl. Let stand to blend
flavors, about 1 hour. Makes 4 servings
Per serving: 92 calories, 8g carbohydrates, 1g protein, 7g fat, 1g
dietary fiber, 3mg sodium, 0mg cholesterol.
****Special thanks to Texas
Watermelon Growers for the following recipes:
WATERMELON RIND PICKLES
Move over traditional pickles, sweet pickled watermelon rinds are the
new way to satisfy pregnancy cravings. Easily made using leftover
watermelon rinds, they can be enjoyed as a condiment along side your
favorite cheese or on top of a juicy grilled burger or just eaten as a
tangy midnight snack.
8 cups water
2 tbsp coarse salt
5 cups peeled watermelon rind (leave a thin layer of pink), cut into ½
x 2-inch (1 x 5 cm) pieces
1 ½ cups granulated sugar
1 cup cider vinegar
1 tsp colored peppercorns
8 whole cloves
½ tsp pickling spice
2 long slices fresh ginger root
In large pot, bring water and salt to boil over medium high heat. Add
rind pieces and boil until tender, about 5 minutes. Strain. Transfer
rinds to a large metal bowl.
In saucepan, combine sugar, cider vinegar, peppercorns, cloves,
pickling spice and gingerroot. Bring to a boil over medium high heat,
stirring until sugar dissolves. Simmer for 15 minutes, until slightly
reduced. Pour over watermelon rinds in bowl. Place plate over top to
keep rinds submerged in liquid. Cover and refrigerate for one day.
Transfer to a glass jar and keep sealed in the refrigerator for up to 2
weeks. Makes about 4 cups
Per 2 tablespoon serving: about 60 calories, 0g pro, 0g fat, 16g carb,
0g fiber, 0mg chol, 490g sodium.
SALAD GREENS WITH WATERMELON &
APRICOTS
6 cups torn mixed salad greens
3 cups cubed seeded watermelon
1-1/2 cups coarsely chopped apricots or nectarines
1/4 cup toasted sliced almonds Garlic pepper
Divide salad greens among six salad plates; top with watermelon and
apricots. Just before serving, spoon preferred vinaigrette over salads
and garnish with almonds and garlic pepper.
GRILLED SPICY WATERMELON
Transform watermelon from sweet to savoury with this mouth watering
Thai-inspired sauce. Watermelon wedges are grilled until caramelized,
drizzled with garlic chili sauce and garnished with cilantro. Serve as
a side dish along with ribs, chicken or shrimp.
1 tablespoon lime zest
1/4 cup lime juice
1/4 cup honey, divided
2 teaspoons garlic chili sauce
Pinch salt
1 medium sized Watermelon
1 tablespoon fresh chopped cilantro
Preheat grill to high. In bowl, whisk together, lime zest, juice, 3
tablespoons of the honey, garlic chili sauce and salt.
Cut watermelon into 1-inch thick wedges. Lightly drizzle each side with
remaining honey and place on grill. Grill until just browned, about 2
minutes per side. Place watermelon slices on a plate and drizzle with
lime dressing. Garnish with cilantro. Makes 8 to10 servings.
Tip: Garlic chili sauce makes a great marinade for ribs, chicken and
shrimp.
Per serving: about 120 calories, 0g total fat, 31g carbs, 0mg
cholesterol, 45mg sodium.
TARRAGON WATERMELON SALAD
6 small watermelon wedges, rind removed
1-1/2 cups cubed cantaloupe
1-1/2 cups cubed honeydew
2 tablespoons chopped fresh tarragon
Place watermelon wedges on individual salad plates. Mound cantaloupe
and honeydew next to watermelon. Sprinkle tarragon over melons, drizzle
with preferred vinaigrette. Serve immediately.
Makes 6 servings.
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FRUIT SALAD
2 cups cubed watermelon
2 cups peeled, diced mango
1 cup pineapple chunks (drained, if using canned pineapple)
2 medium peeled and sliced bananas
1/4 cup unsweetened coconut flakes
Several fresh mint leaves, chopped
6 ounces vanilla- or lemon-flavored soy yogurt
Place fruits, coconut, and mint in a medium-sized bowl and mix gently.
Chill for at least 2 hours. Add a dollop of yogurt on top of each dish.
6 servings.
Per serving: 149 calories, 3g fat, 0mg cholesterol, 7 mg sodium, 31g
carbohydrate, 2g protein.
WATERMELON GAZPACHO
4 cups watermelon chunks, seeded
1 cup peeled, seeded cucumber, finely diced
1 cup seeded cantaloupe, finely diced
1/2 teaspoon salt
Juice of 1 lemon
1 tablespoon fresh tarragon, minced
1/2 cup creme fraîche
1 tablespoon fresh basil, minced
1 tablespoon fresh mint, minced
In a blender, puree the watermelon until smooth. In a medium bowl,
combine the watermelon puree, cucumber, cantaloupe, salt, lemon juice
and tarragon. Refrigerate until completely chilled, at least 2 hours.
Meanwhile, in a small bowl, combine the crème fraîche, basil and mint.
Serve the soup topped with the herbed creme fraîche. Serves 6.
Tested by the Associated Press. 50 calories (15% from fat), 1g fat, 12g
carbohydrates, 1g protein, 170 mg sodium, 0 mg cholesterol.
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WATERMELON-CRANBERRY AQUA FRESCA
2 1/2 pounds seedless watermelon, rind removed and diced (about 7 cups)
1 cup fruit-sweetened cranberry juice (sometimes called cranberry
nectar)
1/4 cup fresh lime juice
1 lime, cut into 6 slices
Place the melon in a blender or food processor. Process until smooth.
Pass the puree through a fine-mesh sieve placed over a bowl to
eliminate the pulp and clarify the juice. Pour the juice into a large
pitcher. Add the cranberry and lime juices and stir to combine.
Refrigerate until very cold. Pour into tall chilled glasses and garnish
each with a fresh lime slice. Serves 6.
Per serving: 94 calories, 0mg cholesterol, 1g protein, 5mg sodium, 23g
carbohydrate, 0g fat, 234mg potassium, 0g saturated fat, 17mg calcium.
PORK CHOPS WITH MELON SALSA
Salsa:
1 cup chopped seedless watermelon
1 cup chopped honeydew melon
3 tablespoons finely chopped sweet onion
1 tablespoon finely chopped jalapeno pepper
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt
Chops:
4 pork chops, boneless
2 teaspoons canola oil
1 1/2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
Combine first 7 ingredients; set aside. Heat a cast iron pan over
medium-high heat. Combine oil, chili and garlic powder, salt and pepper
in a small bowl. Rub mixture over both sides of pork chops. Coat pan
with cooking spray. Add pork to pan; cook 4 minutes on each side or
until desired degree of doneness. Serve with salsa. Serves 4.
Per serving: 256 calories, 13.5g fat, 25g protein, 8.7g carbs, 70mg
cholesterol, 458mg sodium.
TROPICAL FRUIT FANTASIA
8 ounces fat-free, sugar-free orange yogurt
5 medium strawberries, cut into halves
3 ounces honeydew melon, cut into slices (or ½ cup cut into cubes)
3 ounces cantaloupe melon, cut into slices (or ½ cup cut into cubes)
1 mango, peeled and seeded, cut into cubes 1 papaya, peeled and seeded,
cut into cubes
3 ounces watermelon, seeded and cut into slices (or ½ cup cut into
cubes)
2 oranges, seeded and cut into slices
1/2 cup unsweetened orange juice
Add yogurt and all fruits to a bowl and carefully mix together. Pour
orange juice over fruit mixture.
Mix well and serve ½ cup as your dessert.
Per ½ cup serving:
170 calories, 5g total fat, 0mg cholesterol, 40mg sodium, 41g carbs,
30g sugars, 4g protein.
Exchanges: Fruit: 2 3/4 Milk: one-third
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BABY SHRIMP & WATERMELON
1 cup cooked baby salad shrimp
1/3 cup mayonnaise
1 1/2 teaspoons fresh snipped dill
6 pieces 4 inch seeded rounds of watermelon about 1/2 inch thick.
2 pieces large cocktail shrimp
2 sprigs dill
Mix together the shrimp, mayonnaise and dill. Chill until ready to
serve. To serve, place a round of the watermelon on a serving plate and
top with a thin layer of the shrimp salad. Top that with another round
of the watermelon and then another layer of the shrimp salad. Top that
with another watermelon round. Place a cocktail shrimp on top with a
sprig of dill. Serves 2.
WATERMELON CHEDDAR BURGERS
2 hamburger patties
2 slices white cheddar cheese
2 slices watermelon about the same size as the burgers, seeded
1 1/2 teaspoon ground pepper
2 buns toasted
Grill the hamburgers almost to done. Place a cheese slice atop each
burger. Place the watermelon slices on the grill and dust with the
pepper to taste. Assemble the burgers on the buns with a slice of
warmed watermelon on each on top of the cheese.
WATERMELON LIME GAZPACHO
1 baby seedless watermelon
1 cup tomato juice
1 clove garlic
1 handful fresh cilantro leaves, finely chopped
1/4 red onion, very finely diced
1/2 cucumber, peeled, seeded, and finely chopped
1/2 red bell pepper, seeded and finely chopped
Juice of 1 lime
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
Cut the watermelon in half and slice a very thin piece of the rind off
to make a flat bottom, being careful not to cut through to the flesh
(so the watermelon half can be used as a bowl). Use a spoon to scrape
most of the watermelon flesh out of the rind and transfer it into a
bowl. Take care not to make any holes in the bottom of the watermelon
"bowl." Pick out any black seeds that you can, but don't worry too much
about them.
Place watermelon flesh, tomato juice, garlic, cilantro, and half each
of the onion, cucumber and bell pepper in a blender or food processor.
Add the lime juice, olive oil, balsamic vinegar, salt and pepper, and
puree lightly (it should be mostly smooth with a few chunks). Transfer
to a bowl (preferably a spouted one) or pitcher. Stir in the remaining
vegetables, stir well and adjust seasonings if necessary. Pour into the
watermelon "bowls" and serve, garnished with lime or cilantro, if
desired.
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A
to Z Readers' Family-Owned
Business Guide |
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Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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